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lunch was…

home-made hummus/tahini from:

  • raw tahini
  • frozen chick peas (cooked a little)
  • freshly squeezed lemon juice
  • a local (extra-virgin or whatever) olive oil
  • muji (maybe) miso paste (mixed with a little hot water to create a liquid)
  • Mexican hot pepper sauce
  • water

all mixed in the food processor.

+  3 slices of spelt bread

+  salad from organic cucumbers, tomatoes, with olive oil, balsamic vinegar, Himalayan salt.

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