healthy vegetarian/vegan
As simple as it is delicious, this recipe can be used in place of hummus as a dip for veggies, spread on sandwiches, or a great way to top your sprouted wheat bagel in the morning.
1-1/4 lb raw sunflower seeds (soak overnight and rinse)
1/2 cup lemon juice
1/4 cup tahini (sesame paste)
1 tsp sea salt
3 Tbl fresh parsley
1 inch ginger root
In a food processor or vitamix, blend all the ingredients until creamy. Enjoy!
Serve as a side salad, starter or snack!
- 4 cups strawberries, quartered (1 pound)
- 2 Tbl thinly sliced fresh basil
- 2 tsp balsamic vinegar
- 1 tsp raw organic sugar
- 2 medium cucumbers, peeled, halved lengthwise and thinly sliced (about 2 cups)
- 1 tsp freshly squeezed lemon juice
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
Combine first 4 ingredients in a large bowl, and toss gently to coat. Cover and chill for 1 hour.
Tabouleh traditionally does not contain the vegetables in this recipe, but is usually served with some kind of cucumber dish. My mother throws them in at the start for an amazing dish I can’t resist!
