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Sundried Tomato Pine Nut Dressing

Keeps about 5 days, makes 1.25 cups of dressing

 

 ¼ cup of pine nuts, soak 2-3 hours, drain & rinse

2.5 cm chipotle pepper, soaked 2-3 hours

8 sun dried tomato halves

2 tablespoons lemon juice

2 tablespoons flaxseed oil

1 tablespoon raw almond butter

1.5 teaspoon of raw honey

2 teaspoons braggs liquid aminos

1 teaspoon smoked paprika

½ teaspoon salt

¾ cup water

 

Blend all ingredients together from low to high until smooth and cream.

Store in a glass jar.

Asian-Inspired Scroggin Mix

Makes about 8 cups

1 cup seaweed rice snacks

1 cup wasabi peas

1 cup tamari almonds

1 cup crystallised ginger

1 cup shredded coconut

½ cup roasted sunflower seeds

Mix all the ingredients together in a large bowl. Add whatever extras you like.

* This is a great accompaniment to our Smoked Fish Rice Balls and Edamame Beans. Recipe in the March 2014 issue of MiNDFOOD with Emma Thompson on the cover.

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