I enjoy the lush greens of spring each year: the fresh grass, the new leaves of the trees, and the freshly grown green vegetables, of course. Actually, green is one of my favorite colors, and this time I tried to compose a raw vegan spread based on the color of the ingredients. Let’s see how that turned out! 🙂
Each spring I develop a huge craving for fresh, green vegetables while simultaneously, I can’t stand meat in any form for a couple of weeks. Call that a spring cleaning! 🙂 So this time of year I experiment with raw and/or vegan spreads which I have for breakfast and dinner with some bread or flatbreads.
100g or 0.75 cup almonds, soaked overnight
juice of ½ lemon
1 big green bell pepper
1-2 spring onions
fresh parsley and dill
½ teaspoon of salt
2 tablespoons of coconut oil
1-2 tablespoons of olive oil, if needed (see below)
Simply toss all ingredients in a food processor and pulse a couple of times. Continue mixing until you have a smooth paste: add some olive oil, if needed for a creamier consistency.
If you liked this, I hope you’ll have a look back soon as I plan to post some recipes on spreads like this and gluten free bread alternatives, as well.
Until that, let’s chat:
What are your favorite spring greens?
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