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This month's Healthy Recipes are rich in vitamins B15 and B17.
1 can chickpeas, drained
1/2 small onion, chopped
1 tsp. sesame oil (opt.)
1 Tbsp. olive oil
1/3 cup tahini
2 tsp. soy sauce
juice from 1/2 lemon or about 1 1/2 Tbsp.
1/4 cup fresh cilantro, chopped
salt and pepper to taste
Throw all ingredients in the blender or food processor and mix until smooth, adding very small amounts of water if the mixture is too thick. Serve with tortilla chips or spread on bread with veggies for a terrific sandwich! Keeps in the fridge for about 5 days.
A VBC original recipe
Papaya Watercress Salad with Lime
1 1/2 bunches watercress leaves
3 papayas seeded and thinly sliced
1 ounce (4-5 stalks) hearts of palm, thinly sliced
1 1/2 medium tomatoes
3 tablespoons lime juice
3 tablespoons cilantro,chopped
Arrange watercress on 6 small plates. Top with layers of papaya, hearts of palm and tomatoes. Mix dressing, then drizzle over the salads. Let stand for 30 minutes before serving. Makes 6 servings.
Recipe by: Vegetarian Times 2/93
Posted June 2006 | Permanent Link
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