Snacks & Dips

 

Cumin Spiced Lettuce Rolls

 

Ingredients:

 

1 head leaf lettuce (butter or red leaf)

1 avocado, peeled and sliced into strips

2 scallions, minced

1 red pepper, minced Alfalfa sprouts

 

Dressing:

 

3 tablespoons fresh lemon juice 1-teaspoon honey 1-teaspoon ground cumin Cayenne pepper to taste Salt to taste ¼ cup olive oil

 

Method:

 

1. Cut out the lettuce cores. Separate leaves, wash and dry.

2. Top with some minced scallions and a few pieces of red pepper. Add some sprouts and roll the leaf carefully.

3. Secure with toothpick. Continue the process with the remaining Ingredients. 4. Whisk together lemon juice through salt. Then add olive oil.

*4 – 5 servings 254

 

Beetroot Greens & Walnut Pesto

 

Ingredients:

 

2 cups beetroot greens ½ cup walnuts 1 tablespoon grated Parmesan cheese 2 - 3 tablespoons olive oil 2 cloves of garlic, roughly chopped and peeled

(makes about 1 cup pesto)

 

Method:

 

Clean and wash the greens and cut out the harder stems. Roughly chop and put into a food processor. Add the walnuts and garlic and blend to a chunky consistency. Add Parmesan and continue to blend, add the olive oil to desired consistency.

Delicious as a dip or mixed into whole grain spelt pasta.

 

Tangy Garlic & Scallion Dip

 

Ingredients:

 

1 red bell pepper 1 yellow bell pepper 8 celery stalks 2 tablespoons diced scallions 2 tablespoons minced garlic 1-tablespoon fresh minced ginger 2 tablespoons Shoyu or soy sauce 3 tablespoons almond butter 2 tablespoons brown rice syrup 1 15-ounce can of chickpeas, drained 3 tablespoons rice wine vinegar Tabasco to taste 2 tablespoons Tamari Sea salt to taste

 

Method: 1.

 

Cut peppers and celery into strips or vegetables of your choice to dip with. 2. Blend together scallions, garlic, ginger, tamari, almond butter, rice syrup, Chickpeas, vinegar, and hot sauce. Blend for about 4 minutes.

3. With the food processor running, add the tamari and salt and blend for another 30 seconds.

4. Place dip in a bowl and place on a chilled platter. Spread the cut up vegetables around dip bowl and serve.

*Enough for 10 servings