I had just made some almond milk and had the leftover almond pulp I needed to use. I was going to visit my friend who had just had a baby and bring a lunch to share with her. I know how hard it can be to put effort into eating deliciously healthy when having a newborn so I thought I’d whip up something fresh and nutritious for us.
The texture resembles that of ricotta cheese a bit, but the flavor is absolutely unique and delicious. You can use this as dip with some crackers, spread it on bread before making sandwiches, eat it with a spoon, or stuff it in a cabbage leaf and top it off with avocado and fresh tomatoes, which is what I did for my friend and I. (I wish I had taken a picture of the finished product, it was beautiful and held really nicely together, but I assembled it fresh once I got to my friends house).
- 1/4 cup sunflower seeds, soaked for 4 hours, or if like me you are doing this last minute, soak them in boiling hot water for about 30 minutes, while you prep the rest
- 1 small red bell pepper, chopped
- 1/2 tsp salt, or more to taste
- juice of 1 lemon
- 2 TBS olive oil
- 3/4 cups almond pulp (which is approximately what should be left from one almond milk recipe
- 2 TBS chopped cilantro
- 2 TBS green chopped green olives
Blend first 5 ingredients in food processor, then transfer to a bowl with last 3 ingredients, mix well, and voila! The stuffed cabbage leaves were such a fulfilling meal, and left us feeling great and energized.
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