In her book The Gut Flush Plan, author Ann Louise Gittleman includes several recipes. I made this Tangy Tapenade yesterday and find that it is a delicious, nutritious snack! It's great to have this in the fridge, along with some cut veggies, to help when you have the munchies.
Ann Louise's Tangy Tapenade
Serve this delicious and flavorful blend on grilled poultry, fish, or a burger, and, of course, with raw or steamed veggies.
2 T pitted black olives
2 T green olives with pimentos
2 T drained capers
1/4 cup walnuts
1/2 cup fresh basil
2 garlic cloves, pressed
1/2 cup flaxseed oil
3 T fresh lemon juice
salt and cayenne pepper, to taste
Combine all ingredients in a food processor or electric blender, and pulse lightly to blend. Do not puree. Transfer to a container with lid and refrigerate until serving time. Store leftover tapenade in a covered container in the refrigerator.
Makes 1 cup or 4 1/4 cup servings.
I cut up some celery, carrots, zucchini, daikon radish, and bell peppers to dip in the tapenade. Yum! I have it all in the fridge, ready to grab when I get hungry. Also, I made a salad dressing by mixing a spoonful of the tapenade in some olive oil, and adding more lemon juice. It came out great!
Subscribe to:
Post Comments (Atom)
I would like to try this with olive oil. I am allergic to flax. Good recipe. Thanks for posting.
ReplyDeleteIt would probably be just as delicious no matter what oil you used.
ReplyDeleteI've never heard of a flax allergy. So much for it being so healthy for everyone!