"Chocolate & Zucchini" is one of my favorite blogs, and I hadn't visited it for awhile. Then one day while doing a cleanse, when all I could think about was food, I decided to take a peek and see what I was missing. But the first recipe I encountered turned out to be ideal for my two weeks of no wheat, no dairy, no sugar. It was also the tastiest dip I'd had in ages. With brown rice crackers, it has become my daily go-to snack, along with carrots and hummus. It has also attended two parties with me, with great social success.
The following recipe is modified from the original on "Chocolate & Zucchini."
Fun with Peas
Ingredients:
- 1 bag frozen peas (1 lb.)
- 1 small bunch fresh cilantro
- 2 Tbsp. whole almond butter
- 2 cloves garlic, minced
- 1 dash Tabasco sauce or pinch of cayenne pepper (I use a lot more to give it a kick)
- Salt & black pepper to taste
Directions:
1) Steam the peas until tender. Let them cool.
2) In a food processor, combine peas, almond butter, cilantro, garlic, Tobasco or cayenne, and salt and pepper. Process until smooth.
3) Spread on brown rice crackers.
Fun with Peas
Ingredients:
- 1 bag frozen peas (1 lb.)
- 1 small bunch fresh cilantro
- 2 Tbsp. whole almond butter
- 2 cloves garlic, minced
- 1 dash Tabasco sauce or pinch of cayenne pepper (I use a lot more to give it a kick)
- Salt & black pepper to taste
Directions:
1) Steam the peas until tender. Let them cool.
2) In a food processor, combine peas, almond butter, cilantro, garlic, Tobasco or cayenne, and salt and pepper. Process until smooth.
3) Spread on brown rice crackers.