and vegan meal.
|60 ml||water — boiled|
|20||almonds — raw|
|10 cm||cucumber — cubed|
|1||celery stalk — sliced|
|2 handful||baby spinach or kale - shredded|
|5 ml||lemon juice|
|freshly ground black pepper — to taste|
Pour boiling water over the almonds and allow to stand for 10 mins.
Place almonds and water in a blender and blend until smooth.
Add the rest of the ingredients and blend until smooth.
Add a pinch of pepper and stir through.
Serve immediately as a snack or light meal.
Tip:Substitute half of the mint with fresh coriander, if preferred.
Recipe reprinted with permission of Westfalia Fruit.