Day 318 – Morocc-Un-Butter


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 πŸ™‚


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.

Ally x

Giving credit where credit is due…

Great recipe from ‘Becoming Raw’ – love this one πŸ™‚



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