Tuesday, August 12, 2008

Under the Sea Salad from the Tree of Life in Arizona

This diabetes friendly recipe, made by chef Michela from the Tree of Life in Patagonia, Arizona, tastes great with lettuce leaves, in a nori roll, with crackers or with chopped vegetables. You can make a lighter variation in summer and a creamier one in winter.
This pâté lasts for about three days in the fridge.

2 cups nuts or seeds of choise
2T lemon juice
2T dill, minced
1T oregano, minced
1t black pepper, ground
1t sage, minced
1t kelp powder
½ t Himalayan or sea salt
1/3 cup celery, fine chopped

Watch this video to see how you can prepare it.


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