Subscribe

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.

Do NOT follow this link or you will be banned from the site!