Ingredients
- 2 sweet peppers
- 1 small zucchini
- 1 stalk of celery
- 1 small carrot
- 1 date
- 5 slices of sun-dried tomatoes (salt-free and soaked in water)
- 1 spring of rosemary
- 1 Brazil nut
- ¼ teaspoon of crushed caraway seeds
Directions
- “Blend it all up and serve it over zucchini noodles or as a dip for lettuce leaves and veggie sticks,” Eva says. “Buenissimo!”
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