Posted by: Rachael | July 25, 2008

spread it on

We I went through a stage of creating spreads to go under the lettuce leaves on our lunchtime bread. We haven’t actually made any for a while….instead we’ve been relying on our vast array of chutneys and summertime jams….but we will again…..one day.

BreadSpread

3C chickpea sprouts
1/2C sesame seeds
3T tahini paste
juice of one lemon
3T olive oil
6 cloves garlic
1/2t curry powder
1t sea salt
1/4t cayenne pepper
1 pickled chilli
1/8C water
dribble of honey
Blend in a food processor

Raw Hummus1C chickpea sprouts
1T tahini
1T lemon juice
1T olive oil
2 cloves garlic
1t cumin
1/2t salt
1/2t pepper
Blend in a food processor until smooth
And if it tastes too chickpea-y, try cooking them first 😉 Just don’t call it raw.

 

Seed Spread

4 large carrots (or beetroot)
1/2 onion
1 1/2t sea salt
1/2t cayenne pepper
3t cumin
juice from 1 lemon
1 t dried tarragon or roegano
a little water or olive oil
Blend in a food processor until smooth

1 1/2C sunflower seeds, ground
Add and blend well

Note to self: work out how to make jam with less sugar

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