Recipe by Roberta Walker
- 3 cups sunflower seeds
- ½ cup + 2 tbsp lime juice
- ¼ cup Coconut Water
- ½ cup water
- 3 tbsp of fresh parsley
- 1 tsp Himalayan salt
- ½ tsp Black pepper (or to taste)
- ¼ tsp Chili (or to taste)
- ¼ tsp Cumin
- 1 serving of E3AFA®
- 3 large bunches of cilantro, 3 cups packed
Place your sunflower seeds, lime juice, water, spices and E3AFA® into a food processor fitted with the s blade and process until smooth.
Chop up the cilantro and add until you have your desired consistency. I usually like to go for a pretty smooth dip for this one with just small flakes of cilantro throughout.
Use it as a dip for chips, in a stuffed pepper, in a nori sushi roll with veg or simply as a side to a salad. If you’re looking to reduce your nut and seed intake, you can always half the seed portion or double the cilantro portion.
Stored in a sealed glass container in the refrigerator Cilantro Lime Dip will last for 2 - 3 days.
Check out other nutritional creations by Roberta Walker on her fun, healthy lifestyle blog, beingberta.com.