This blog post is for Maggie, who is an inspiring example of health and happiness! We chatted some at a local Chamber of Commerce luncheon recently and discovered we are kindred – in that we share a love for rice cakes. Yes, some claim they taste like cardboard laced with styrofoam (sourpusses!) but Maggie and I agreed that they make our day – especially if you’re starting the day sans toast.
So I’m sharing with Maggie (and all the rest of you) one of my absolutely favourite recipes for a spread/dip that is healthful, packs a big flavour wallop and will be devoured by clean food fanatics, vegans and even unrecalcitrant carbo-loaders. You know who you are. Plus it’s perfect atop a rice cake.
This one is from the recipe book ExtraVeganZa. (I just sooo love that name. Truly creative)
|Sundried Tomato Olive Spread, on a humble brown rice cake, topped with avocado.
Clean and delicious.
Sundried Tomato Olive Spread
1/2 cup pumpkin seeds, ground
1 cup Kalamata olives, pitted
1 cup sundried tomatoes
2-3 Tbsp olive oil
1 Tbsp lemon juice
Place all ingredients in a food processor and blend until the ingredients become a paste. Serve as a dip with brown rice crackers, as a spread on rice cakes, or toss with warm pasta.
Note: The ExtraVeganZa recipe calls for 1 T of sherry. I use lemon juice as a substitute as my clean food regimen is alcohol-free – *hic*.