I can’t remember how many times I tried eating celery with peanut butter – it never did anything for me – in fact I thought is was just awful – I am not sure if it was eating stringy celery or the heaviness of the peanut butter – but I decided long ago I wasn’t going to eat my veges by coating them in peanut butter…
So things have changed and I must say that I am extremely happy dipping and spreading this ‘butter’ all over my raw veges – including celery sticks. This tasty and spicy nutty butter has no cholesterol and no trans-fatty acids – so eat your heart to good health 🙂
1/4 cup freshly squeezed lemon juice
1/2 cup tahini
1/4 cup fresh herbs – coriander and parsley
3 Tbsp. chopped spring onions
1 large garlic clove
1 1/2 Tsp. ground cumin
1 Tsp. Tamari
1/2 Tsp. paprika
1/4 Tsp. chilli powder
Place all ingredients into a small food processor and process until smooth.
If the mixture is too thick you can add a Teaspoon or 2 of water.
Serve with your favourite raw veges or crackers or use as a substitute for butter or margarine.
Keeps in the fridge for 5 days.
Giving credit where credit is due…
Great recipe from ‘Becoming Raw’ – love this one 🙂