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.
Spinach and kale both offer many nutritional benefits. Kale is rich in vitamin C, vitamin K and calcium. While spinach is high in folate, vitamin
This Strawberry, Pomegranate and Kefir Smoothie is a big cup of goodness. A handful of strawberries and pomegranate seeds will provide you with vitamin C,
Za’atar is a spice blend used in Middle Eastern cooking, the blend will vary from region to region. Most Za’atar blends contain sesame seeds, thyme,
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Unit 4, 28 Dell Road
West Gosford NSW 2250
Phone: (02) 9037 0894
