it’s been a while since cinque terre... but here’s my version of bready italy. this stuff has great texture and a gentle flavor.
a tart drink, with all the fiber from the greens leftover. i find that green smoothies are a little too sweet for me and i don’t get much green “mileage” out of them. the play between the tart citrus and the sweet apple in this covers up the bitterness of the greens nicely. and a bonus is that it turns into a kind of frappe when you make it with spinach. ENJOY!
A friend of ours made a cooked version of this dish and we really loved it, so we made a raw version of it. This recipe is best made with thin zoodles, but if you don’t have a spirooli, you can use julienned zucchini. The mint must be fresh.
Optional: Cilantro. I think it tastes better without it or with a couple tablespoons.
Optional: Peanuts. I usually make mine without nuts.
i made this for the raw falafel recipe posted on this site. it went really well together. cawliflower makes a nice starch substitute i think. also, it gets better as it sits, so make more and eat leftovers if you like to have things on hand.
make your own by mimicking nature! no more little expensive jars from raw capitalists… transported from far far away.. i mean olives are staple food around here.. you can’t buy a little jar – olives are bulk
so here’s how to make your own sun dried salt-free most delicious richly flavored pure olives…