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Recipe by:
The Garden of Eating, by Rachel Albert-Matesz and Don Matesz, Planetary Press, 2004
Courtesy of Sustainable Table ® Ingredients:
4 oz. cooked sustainable/organic chicken breast, cut into thin strips
3.5 oz. peeled, de-veined, boiled or broiled wild shrimp or prawns
2 hard-boiled free range eggs, cut in half lengthwise
1 large organic carrot, cut into sticks, raw or parboiled
2 cups broccoli, cut into florets and parboiled
2 cups cauliflower, cut into florets and parboiled
2 celery ribs, cut into sticks
½ cup raw or lightly toasted, unsalted, unsweetened macadamia nut-butter
½ cup warm filtered water
½ to ¾ teaspoon finely ground, unrefined sea salt
¼ cup lemon juice or 3 tablespoons raw apple cider vinegar
¼ cup minced fresh scallions or 1 tablespoon dried onion flake
2 teaspoons dried chives or 2 tablespoons minced fresh chives
2 teaspoons dry dill or 2 tablespoons minced fresh dill
1 teaspoon wet or dry mustard, optional
2 garlic cloves, minced or pressed, optional
½ teaspoon lemon pepper, optional Directions:
1. Don’t discard oil on top of a new jar of nut butter. Process contents in food processor or blender, returning remainder to jar. (You can also mix the butter and oil with a knife, though a little patience is necessary.)
2. Dissolve salt in warm water and mix with nut butter until smooth. Add remaining ingredients and blend until smooth.
3. Pour into a wide-mouthed jar, cover and refrigerate at least 4 hours before serving. Use within 2 weeks.
4. Slice cooked chicken breast. Steam or broil shrimp until pink.
5. Divide vegetables, chicken, shrimp, and eggs between 2 serving plates or platters, arranging ingredients like spokes on a wheel.
6. Place Macadamia Dill dip in the center. Recipe Number 87 added on 2006-10-19
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