Made this yesterday, just a Crudité, using fresh carrots, celery, snowpeas, red and yellow bell peppers, shitake mushrooms, kalamata olives, cherry tomato, and a few other things...
This is a classic dish that can be very simple to make, is low calorie, and you can utilize fresh produce to boost your energy levels...or so I have been told.
Served it with a fresh basil ranch, and garlic hummus.
A little research and I came across the history of Crudite, and found it quite interesting...
Holly
History
"There is no known history of crudite recipes recorded in any kind of cookbooks even those that pertain to the early French recipes. Nor does the American cuisine have any documentation of the crudités. The earliest indication of the raw vegetable platter can be traced back to 1955 when Ginette Mathiot listed the ‘Hors D'Oeuvres Cru’ in the cookbook titled ‘La Cuisine Pour Tous’."
http://www.ifood.tv/network/crudite