Recipe provided by Shazzie -
Makes two medium jars. Keeps for two months when refrigerated in a sealed container and covered in olive oil.
130g or 1 cup shelled hemp seeds
130g or one bunched handful baby bronze fennel including the roots
2 teaspoons lecithin granules
1 teaspoon wheatgrass powder
8 garlic chive leaves or 1 clove of garlic
60g or ⅓ cup olive oil
1 teaspoon Himalayan pink salt
Roughly chop the garlic. Put everything except the olive oil into your VitaMix or high-speed blender and blend on low until your mixture is evenly blended, but not smooth. This dish should have a nice texture. To get the texture even it’s best to use the tamper, as it can move the food from the sides easily as you blend.
Pour this mixture into a mixing bowl and add the oil. Stir by hand. We don’t blend the olive oil in the blender because it may split it and ruin the taste.
Pour the mixture into jars. Top up with a layer of olive oil if you’re not going to use it within the next couple of days. Seal the jars, or dip right in there!
Tip: If you don’t have a high-speed blender you can do this in a food processor or wand blender, but the results won’t be quite as smooth.
Try dipping some Superfood Crackers into these.
|Brand||Detox Your World|
|Raw Food Recipes||Lunch, Snacks|