Full of activated nuts, which have been soaked and sprouted, this almond and beetroot dip takes care of afternoon hunger cravings. Full of protein from the almonds, you are ensuring your body is well taken care of. The beetroot not only adds a lovely colour but goes a long way gently aid detoxification.
ingredients
- 1 cup of Activated Almonds, soaked overnight
- 1 large beetroot, grated
- 1 tbs of Agave syrup
- 1 tbs of olive oil
- 2 tbs of balsamic vinegar
- 1 handful of chopped parsley
- Seasonal vegetables to act as crudités, I used heirloom carrots, brocolllini, and cucumber
method
- Step 1Drain the almonds under running water.
- Step 2Place all ingredients into a food processor and process until all the ingredients combine, you may need to add a little water to get the consistency you desire.
- Step 3Taste and add any salt and pepper you think the dip needs, you may even like to adjust the agave and vinegar ratios.
- Step 4Serve on a platter, surrounded by a vibrant selection of fresh vegetables.
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