Ingredients: 1 can chickpeas (15 ounces) ¼ cup fresh lemon juice ¼ cup well stirred tahini 2 garlic cloves 2 tsp paprika ¼ cup cilantro 2 tbsp extra virgin olive oil, plus more for serving ½ tsp OBTC New Mexico All-Purpose Seasoning OBTC Pink Himalayan Sea Salt, to taste 1-3 tbsp water Dash of paprika Pine nuts Directions: In a food processor, combine the tahini and lemon juice. Process for 1 minute, scrape the sides and bottom of the bowl, then process for 30 seconds. Add olive oil, minced garlic, New Mexico All-Purpose Seasoning, paprika, cilantro, and a 1/2 teaspoon of OBTC Pink Himalayan Sea Salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides...
| Featuring OBTC Vietnamese Cinnamon & Mesquite Honey |
Makes 6 muffins
Ingredients:
2 cups organic almond meal
2 tsp baking powder
1 tsp OBTC Vietnamese Cinnamon
1 tbsp OBTC Mesquite Honey
4 eggs - whisked
1 tbsp finely grated orange zest
1 large over ripe mashed banana
1/2 cup low sugar Craisins
1 medium carrot, peeled and grated
1 tbsp raw pumpkin seeds for garnish
Instructions:
Preheat oven to 400.
Line muffin pan with paper liners.
Combine all ingredients,
Spoon into 6 muffin cups.
Sprinkle with pumpkin seeds or “Go Raw” mixed seeds.
Bake 20-25 minutes.
Serve with a hot cup of Jasmine White Monkey Green tea, sweetened with a tsp of OBTC Mesquite Honey.
