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Parsley Pesto and Sesame-Free Hummus

recipe

Makes 2 small jars; preparation time 10 minutes

This delicious protein-rich, alkalising spread is from The Eczema Diet book. Spread it onto plain rice crackers or use as a dip for vegies sticks. It’s great on sourdough toast and sandwiches, or add it to gluten-free pasta for a quick meal. Eat in moderation ... this dip can be quite addictive!

Parsley Pesto is not suitable if you have a nut allergy.

Ingredients

1 large bunch parsley
1/3 cup rice bran oil (see notes)
1 cup unsalted raw cashews (roasted cashews contain salicylates and amines)
2 tablespoons filtered water
freshly minced garlic to taste (begin with ½ teaspoon)
¼ teaspoon Celtic sea salt (optional)

 

Method

Cut half the stems off the parsley, wash the leaves in a bowl of water and shake off excess water before placing them into a food processor. Add the remaining ingredients and blend well. The dip will last for 4–5 days in the refrigerator if stored in a sealed container.

 

Sesame-free Hummus

Serves 6; preparation time 10 minutes (if cooking the chickpeas there is additional soaking and cooking time)

This delicious hummus recipe from The Eczema Diet can be used to accompany crackers and vegie sticks, use a dollop on salads or spread it onto sandwiches or toast for a protein-rich snack, breakfast or lunch.

Ingredients

1½ cups home-cooked chickpeas (or use 1 x 400g/14oz canned organic chickpeas, drained and rinsed)
1 small clove garlic, minced (adjust to taste)
1 tablespoon rice bran oil* (see notes)
4–5 tablespoons (80–100ml/3–4fl oz) filtered water
¼ teaspoon Celtic sea salt (canned chickpeas are salty so adjust to taste)
optional: ½ handful of chopped spring onions (green parts)

 

Method

Place all ingredients into a food processor and blend until smooth. Add a splash of water if a thinner consistency is desired. Hummus will last for 4–5 days in the refrigerator if stored in a sealed container.

 

NOTES (for both recipes)

Breastfeeding: if you are breastfeeding a baby who is windy or has colic, you may need to avoid using raw garlic and spring onions.

If you have eczema or salicylate sensitivity use rice bran oil. If you don't have eczema or salicylate sensitivity you can use extra virgin olive oil. If you have acne favour e.v. olive oil as it does not affect oil content of the skin.

Copyright 2017 text and photos by Karen Fischer

Photo: Cashew nut butter, parsley pesto and sesame free hummus from The Eczema Diet and The Eczema Detox (due for release in Oct 2017)

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