Pear Rocket Tarts with Pine Nut Crust
17th April 2015
New You Hungarian Hortobagy Pancake
17th April 2015
Ingredients
- 4 medium to large cucumbers
- 1/2 cup cashews, soaked until soft, rinsed and drained
- 1 1 young Thai coconut, flesh from (about 1 cup and save the water)
- 4 limes, juice and zest from
- 1/4 cup coconut water (from above coconut)
- 1 tsp raw chili garlic sauce
- 1 tsp fresh grated ginger
- 2 tsp cumin
- 2 tbsp black sesame seeds
- 4 scallions (green onions) thinly sliced
- 1/4 tsp Himalayan Crystal Salt
Servings:
Instructions
- Slice cucumbers into noodles (see instructions above). Set two of the cores aside to add to the dressing.Set noodles in strainer to let excess water drain.
- Place two cucumber cores, cashews, coconut, lime juice (not zest), coconut water, chili garlic sauce and cumin into a high speed blender and blend until smooth.
- Stir in zest, black sesame seeds and onions. Pour over noodles and mix well.
- Enjoy!
