make + pour + snap
Guacamole
1 avocado
10 cherry tomatoes
Handful of cilantro
Juice of 1/2 fresh lime
1/4 teaspoon of salt
Toasted hulled sunflower seeds, optional
Scoop avocado into a small bowl. Add lime juice and salt, and mash with a fork until smooth.
If using sunflower seeds, set a pan over medium heat without oil. Add seeds, toast for two to three minutes, until just brown.
Finely chop cherry tomatoes, cilantro, and toasted seeds, add to avocado and mix well.
1 avocado
10 cherry tomatoes
Handful of cilantro
Juice of 1/2 fresh lime
1/4 teaspoon of salt
Toasted hulled sunflower seeds, optional
Scoop avocado into a small bowl. Add lime juice and salt, and mash with a fork until smooth.
If using sunflower seeds, set a pan over medium heat without oil. Add seeds, toast for two to three minutes, until just brown.
Finely chop cherry tomatoes, cilantro, and toasted seeds, add to avocado and mix well.
Roasted Sweet Potato Dip
2 large sweet potatoes
1/2 cup chicken or vegetable stock
Handful of cilantro
Juice of 1/2 fresh lemon
1/4 teaspoon salt, plus extra for roasting
Extra virgin olive oil
Heat oven to 425 degrees.
Peel and cube sweet potatoes, toss with extra salt and a glug of olive oil, and roast for 20 minutes.
Add sweet potatoes and remaining ingredients to a blender and pulse until mixture is smooth.
2 large sweet potatoes
1/2 cup chicken or vegetable stock
Handful of cilantro
Juice of 1/2 fresh lemon
1/4 teaspoon salt, plus extra for roasting
Extra virgin olive oil
Heat oven to 425 degrees.
Peel and cube sweet potatoes, toss with extra salt and a glug of olive oil, and roast for 20 minutes.
Add sweet potatoes and remaining ingredients to a blender and pulse until mixture is smooth.
Simple Cinnamon Seeds
1 cup pumpkin, squash or sunflower seeds
Cinnamon
Extra virgin olive oil
Salt
Heat oven to 350 degrees.
Toss seeds with pinches of cinnamon and salt, and glug of olive oil.
Spread seeds on baking sheet and roast for 10 minutes, until they are turning brown.
Seeds will develop as crisp texture as they cool.
1 cup pumpkin, squash or sunflower seeds
Cinnamon
Extra virgin olive oil
Salt
Heat oven to 350 degrees.
Toss seeds with pinches of cinnamon and salt, and glug of olive oil.
Spread seeds on baking sheet and roast for 10 minutes, until they are turning brown.
Seeds will develop as crisp texture as they cool.