Serving size 3-5
Ingredients
1 lemon juiced
1 tbsp Tahini
1 tbsp olive oil
1 tbsp honey
1/2 avocado
5 leaves of fresh mint
pinch of Himalayan or sea salt
Add all the ingredients to a food processor. Process till it is smooth and creamy.
Health benefits:
Tahini is a source of healthy fatty acids; high in omega-3 and low in omega-6 fatty acids.
Avocado: It has been labeled as super food; healthy fats and nutrients including vitamin E, folate, and glutathione.
Enjoy this creamy salad dressing or may I call it guilt free creamy salad dressing.
1 small onion, chopped
1 clove garlic, minced
5 cups water
3 large beets, grated or sliced thinly
1 large potato, grated or julienned
1 carrot, grated or sliced thinly
1 rib celery, sliced thinly
1/2 small cabbage, sliced thinly
1/2 bunch kale, chopped into ribbons (in the summer, you can use the beet greens instead)
1 bay leaf
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon honey
2 tablespoons tomato paste (or 2 fresh tomatoes, chopped)
Directions:
Water sauté onion and garlic, adding water as necessary, then add water and bring to a boil. Add beets, potato, carrot, and celery, and simmer for about 10 minutes. Add the cabbage and kale along with the bay leaf, salt, pepper, honey, and tomato paste. Simmer until all vegetables are tender. Remove bay leaf and serve with cashew cream cheese.
Makes about 10 cups.
Adapted from Laurel‘s Kitchen
Contributed by Chereen Dupuis
Olive Mixture
1 can sliced, pitted olives (398 ml)
1 clove garlic
1 tbsp olive oil
Add all ingredients to a food processor.
Process until desired consistency is reached.
Black Bean Dip
1 can black beans (398 ml)
1 cup basil (packed, stems removed)
1 clove garlic
1½ tbsp olive oil (oil-free option: replace olive oil with ¼ avocado)
1 tbsp freshly-squeezed lemon juice
1 tsp balsamic vinegar
1/8 tsp cayenne pepper
Sea salt to taste
Add all ingredients to a food processor.
Process until smooth.
Serve the black bean dip around the olive mixture.
Copyright © 2013 by we at FLOW
2 tbsp sesame seeds
1/2 cup cilantro (cut off most of the stems; can be replaced with parsley or 1/4 cup basil)
1 small tomato
1 to 2 cloves garlic
1/2 to 1 lemon (juiced)
2 tbsp olive oil (for oil-free option, use 1/2 avocado & 1tbsp water)
1 can of chickpeas (398 ml/14 oz) drained and rinsed
pinch of salt
pinch of cayenne pepper (optional for extra bite)
Place all ingredients, except the chickpeas, in a food processor. Process for 10 seconds. Stop and scrape the sides of the container. Add the chickpeas. Process to your desired consistency.
By We at FLOW
1 can Black Beans (398ml)
1 cup Parsley packed, stem removed
1/2 cup walnut
1 garlic
1½ tbsp olive oil (1)
1 tbsp Pomegranate White Vinegar
1 tbsp freshly squeezed lemon juice
1/8 tsp cayenne pepper
Sea salt to taste
Process walnut in a food processor until finely ground. Add the rest of the ingredients in the food processor and process until the dip is smooth.
Serve it with slices of Daikon or Kohlrabi.
(1) For oil free option, replace the olive oil with 1/4 avocado
