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Recipe of the week (19-07-2001)

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Veggie Butter


4 cups carrot pulp, 4 tbs fresh parsley or 2 tsp dry parsley, cup virgin olive oil or flax seed oil or mixture of the 2 oils, 3 tbs butter, 4 tbs ground sesame seeds, 1 tsp sage, tsp thyme, tsp each oregano & basil, 2 cloves garlic, minced, tsp sea salt Mix all ingredients in food processor until thoroughly blended. Keeps about 1 week in the fridge. Delicious over baked potatoes or steamed veggies.



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