Category: Spreads, pesto and dip
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  A classic recipe for a classic pesto.   Ingredients: 200g wild garlic 100g pine or sunflower seeds 100g grated parmesan 150g olive oil juice from 3/4 larger lemon or 1 smaller lemon salt   How to do it: Simply

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  I care what I eat and from time to time comes a moment, when I decide to make only a steamed meal. Sometimes I enjoy the pure taste of the ingredients, that is just salted and drizzeled with olive

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Ingredients: 1 cup green peas (frozen) 1 handful mint leaves 1 handful basil leaves 1 garlic clove 2-3 tbsp pecorino or parmesan cheese (nutritional yeast for vegan version) olive oil (about 1 and 1/2 tbsp) lemon juice (about 3/4 tbsp) salt

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This dip is great to steamed fish, but works as a replacement of mayonaisse too. Ingredients: 1/2 avocado 1 tsp apple cider vinegar 1 tsp maple syrup 1 tsp garlic powder 1 – 2 tsp soy sauce pinch of salt

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Ingredients: 100g bear’s garlic 2 tbsp sunflower seeds 2 tbsp dried cranberries 1/2 tsp salt 1/4 tsp pepper 2 tbsp water 1 tbsp olive oil (leave out in diet version)  How to make it: 1. Mix b.garlic, seeds, cranberries, salt and pepper.

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Ingredience: 2 big fresh beetroots 1 shallot 100g sunflower seeds 50ml sunflower oil 1 tbsp rice sirup (or other sweetener) 1/2 lemon juice 3-4 tsp horseradish in glass olive oil salt pepper How to make it:  1. Peel beetroots, put

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Magazine SHAPE gives tips, how to make 13 different kinds of hummus. Follow directions, add salt by your taste and enjoy!