SUNFLOWER SEED PASTE (alternative to tahini)
1 cup sunflower seeds
3 tbsp. lemon juice
1/4 cup water
1 clove garlic
1 tbsp. olive oil
Blend all ingredients in a blender until smooth.
Serve with whole wheat crackers or pita chips or use as a sauce.
CUCUMBER DIP
1 cup Nayonnaise
1 tbsp. dijon mustard
2 tsp. lemon or lime juice
¼ cup fresh dill, minced
1 cucumber
pinch of cayenne pepper
sea salt & pepper to taste
- Peel, seed and shred cucumber.
-Mix all ingredients together.
-Chill in refrigerator for several hours.
-Serve with chopped vegetables.
RICE BALLS
1 cup leftover rice
2 tbsp. tamari, tahini, teriyaki sauce, or Braggs Liquid Aminos
1 cup sesame seeds
Desired dipping sauce (tamari, tahini, teriyaki, Braggs, hummous, pineapple sauce, cucumber dip, etc.)
- Preheat oven to 350 C.
- Mix sauce into rice and blend well.
- Roll rice into small balls (resembling meatballs).
- Spread sesame seeds on table or countertop. Roll rice balls around seeds until thoroughly coated.
- Place rice balls on a non-stick or oiled pan. Bake until seeds are golden brown and balls feel firm to touch. Baking time depends on the type of rice used.
Dip into desired sauce and enjoy.
- Leftovers may be frozen.
SKORDALIA (garlicky dip)
1 large head of garlic, crushed
4 potatoes, cooked and peeled
3 slices of whole wheat bread, crusts removed
juice of 3-4 lemons
1/2 cup olive oil
sea salt
- Combine the lemon juice, olive oil and salt in a food processor.
- Add the garlic, then add the potatoes.
- Wet the bread; squeeze out the water. Add to the food processor and purée.
- Serve with pita bread or crackers.
