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Sunflower-Almond Spread
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1/2 c almonds
1/2 c sunflower seeds
carrot
clove garlic
/2 red pepper, chopped
/4 c parsley, minced
/2 red onion, chopped
Place almonds and sunflower seeds in mixing bowl and cover with
distilled water. Cover and let soak 6-12 hours at room temperature.
Drain. Using a food processor with an S blade or a juicer with the
blank in place, process the almonds, seeds, carrot and garlic. Stir
remaining ingredients into sunflower mixture.
Dressing:
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large tomatoes
T Bragg's liquid aminos
T Italian seasoning
Blend ingredients in blender or food processor. Remove 1 cup of the
dressing and mix into Sunflower-Almond Spread. Refrigerate at least
one hour before serving. Serve remaining dressing on the side.
To serve, mound spread on a bed of lettuce and serve dressing on
the side. This can also be used as a topping for baked potatoes or as
a side dish.
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