This dressing is a great way to add extra greens to your dish as well as an extra source of calcium from the tahini. It is also delicious on top of poached eggs and sourdough toast.
Happy sprouting, baking and cooking!
x Danielle
1 C flat leaf parsley
1 C basil leaves
1 C fresh chives
½ tsp sea salt
3 tbs hulled tahini
¼ C flaxseed oil
¼ C fresh lemon juice
1 tsp raw honey
Add all of the above ingredients to a high-powered blender. Blend into a smooth paste and pour into a glass jar. This will keep in the fridge for up to one week, the lemon juice helps keep the vibrant colour from the herbs.
This refreshing and easy-to-make Mango smoothie is the perfect mid-morning or afternoon snack. It’s vegan, gluten & dairy free. We’ve used 30g of vanilla flavoured
This take on a traditional Lemon Slice has the perfect balance of sweet & savoury. Our Luscious Lemon Spread is the champion in this gluten
These decadent gluten & dairy free Chocolate and Hazelnut truffles are a must-try! Happy sprouting, baking and cooking! x Danielle
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Unit 4, 28 Dell Road
West Gosford NSW 2250
Phone: (02) 9037 0894
