Fresh herb pate with sauteed spinach, cilantro, mint and lime juice. Perfect stirred into a bowl of creamy curry.
Eating Style: Candida Friendly, Dairy-free, Egg-free, Gluten-free, Grain-free, Low Carb, Nut-free, Paleo, Refined Sugar-free, Soy-free, Sugar-free, Vegan, Vegetarian
Prep Time:
Serves: 10
INGREDIENTS
- 4 cups raw spinach
- 1 tablespoon extra-virgin olive oil
- ½ cup packed fresh cilantro leaves
- 40 grams fresh mint sprigs, leaves removed and stems discarded
- ½ cup sesame seeds or hemp hearts
- ½ cup extra-virgin olive oil
- 2 tablespoon lime juice or 3 tablespoons apple cider vinegar
- ½ teaspoon grey sea salt
INSTRUCTIONS
- Add spinach and olive oil to a cast iron pan and heat on low, until wilted.
- Transfer to your high-powered blender and add remaining ingredients. Blend until smooth.
- Spoon into a mason jar and store in the fridge for 4-5 days.
NOTES
Serving size = 1 tablespoon
Nutrition Information Per Serving
- Calories: 144
- Calories from Fat: 136
- Total Fat: 15.1
- Saturated Fat: 2.2 g
- Sodium: 35 mg
- Carbs: 2.5 g
- Dietary Fiber: 1.4 g
- Net Carbs: 1.1 g
- Protein: 1.8 g
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