For this simple recipe I used leaves from an re-grown organic stalk celery (Apium graveolens var. dulce) but you can also use the cutting celery (Apium graveolens var. secalinum).
Ingredients:
- 1 cup celery leaves
- 3-5 Brazil nuts, soaked overnight and dehydrated
- 1 clove garlic
- freshly pressed juice of 1/2 lemon
- lemon zest of 1/2 organic lemon
- 1/3 cup virgin olive oil
- pinch Celtic sea salt to taste
Method:
- Using S blade of your food processor roughly chop the Brazil nuts.
- Add celery leaves, garlic and lemon juice to the food processor and pulse blend until you receive a thick paste.
- Add lemon zest and olive oil and whiz for a few seconds. Taste and add salt as needed. Enjoy in good company on spiralized vegetables, as a base for a salad dressing, or as a dip.
In radiant health, passionately raw - Dominique
Dominique Allmon@2023