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Broccoli-Spinach Spread

 

22

Yield

24

canapes

Prep

15

min

Cook

60

min

Ready

75

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Ingredients

¼ cup olive oil, extra-virgin
1 teaspoon cumin seeds
whole
½ teaspoon red pepper flakes
crushed
*
2 tablespoons lime juice
½ teaspoon salt
¼ teaspoon black pepper
*
1 pound broccoli florets
cut into 1/4 inch pieces, include stem
¼ pound spinach
fresh
½ cup water
2 tablespoons coconut
grated
*

Directions

Heat oil in non-stick frying pan over medium-low heat.

Add cumin and pepper flakes and fry for ½ minute.

Stir in lime juice, salt, pepper, vegetables and water.

Cover and simmer until the vegetables are reduced to a chunky purée (45 to 60 minutes).

Stir occasionally.

Immediately before serving, spread about 1 tablespoon of mixture on poppy seeds crackers Sprinkle with coconut.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 194g (6.8 oz)
Amount per Serving
Calories 25382% of calories from fat
 % Daily Value *
Total Fat 23g 36%
Saturated Fat 10g 50%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 356mg 15%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 12%
Sugars g
Protein 11g
Vitamin A 123% Vitamin C 194%
Calcium 9% Iron 15%
* based on a 2,000 calorie diet How is this calculated?

 

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