Curried Carrot Sunflower Spread
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 266.4
- Total Fat: 20.1 g
- Cholesterol: 0.0 mg
- Sodium: 210.0 mg
- Total Carbs: 17.4 g
- Dietary Fiber: 5.2 g
- Protein: 7.9 g
View full nutritional breakdown of Curried Carrot Sunflower Spread calories by ingredient
Introduction
Served with whole grain crackers, this spread makes a great fresh luncheon salad. Tastes even better the second day. Served with whole grain crackers, this spread makes a great fresh luncheon salad. Tastes even better the second day.Number of Servings: 4
Ingredients
-
3 large carrots, peeled and cut into pieces
1 cup dry roasted sunflower seeds
1-2 cloves garlic, minced
1 shallot (or 1/2 small onion) diced small
1/2 cup packed cilantro
2 tsp fresh grated ginger
1 T tahini
2 T coconut aminos (or soy sauce)
1/4 cup lemon juice
1/8 tsp cayenne pepper (can be omitted)
1/2 tsp curry powder
1/2 tsp ground cumin
salt to taste
Tips
Serve with whole grain crackers or veggies for dipping. A fabulous raw food spread with amazing flavor!
(Personally, I like to double the amount of curry and cumin.)
Directions
Chop carrots into smaller chunks.
Process carrots and sunflower seeds in food processor until you have a coarse mixture (no chunks).
Add all other ingredients and process on high for a minute or two, until finely blended.
Serving Size: Makes about 2 cups
Process carrots and sunflower seeds in food processor until you have a coarse mixture (no chunks).
Add all other ingredients and process on high for a minute or two, until finely blended.
Serving Size: Makes about 2 cups