A quick and easy dip / spread that tastes great !
1 cup sunflower seeds
1/2 cup olive oil
1/3 cup of lemon juice
some chopped chives (optional)
Soak sunflower seeds in water over night. (soaking seeds increases their water content, reduces enzyme inhibitors, and makes them much more easy to digest)
drain excess water and put them in mini blender with olive oil and lemon juice.
Blend for half a minute.
Mix in chopped chives with a spatula.
Keep in a jar in the fridge. (option : You can blend in 1/2 tsp vitamin C and it will keep for three weeks if needed.)
The Red Barron
Did you know raw beetroot can taste so good !
This simple and easy recipe is a great way to get essential phyto nutrients into your body.
The 'sweet and sour' flavour is popular with every one :-)
1 beetroot
Equal amount of carrots (two large carrots equivalent to 1 large beetroot)
3 Tbsp olive oil
2 Tbsp Apple cider Vinegar ( non pasturised)
pinch of unrefined sea salt (or himalayan salt)
Just grate the carrots and beetroot (or put in a food processor for a few seconds)
Drizzle over with Apple Cider Vinegar, Olive Oil and salt.
Turn over to mix well.
1 packet 'Sea Tangle' Raw Kelp Noodles
1 1/2 Tbsp Wakame dried sea weed
1/2 tsp grated fresh Ginger
1/2 teaspoon crushed garlic
2 Tbsp Shoyu Soy Sauce
1 tsp sesame oil
2 Tbsp Olive Oil
Open packet of Noodles, drain fluid, break apart a little and soak in fresh water.
Soak the wakame in half a cup of fresh water to rehydrate it for 5 mins.
Crush garlic and mix with soy sauce and olive oil - a little whisk or fork works well (I put it in a small jam jar with a lid on and shake it all about).
Drain water from the wakame and Chop up it up. Cut up the noodles a bit. Add all ingredients together and mix well. The flavours of the ginger, soy, and garlic will mingle nicely if you can give it some time to sit ( half a day is good) ....or eat immediately.
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