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Olive Tapenade

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Olive Tapenade

Tapenade is a Provençal dish made of finely chopped or puréed olives, capers, and olive oil. I also like to add garlic when I make tapenade. 🙂

What you need:

  • ​pitted olives (about 400g/14oz)
  • capers (about 1 tbsp)
  • olive oil
  • garlic (optional, about 1-2 cloves)

Put the olives, capers and garlic into a food processor and process until finely chopped. Add a little drizzle of olive oil at a time until desired consistency. Don’t put in too much olive oil as it will then become too runny. Serve as topping on seed crackers or other wheat free crackers; either as a snack or appetizer. You can also serve it as a dip for vegetables or as a side dish to a larger meal.

Emelie Kamp is an entrepreneur, licensed nutritional counselor, wellness coach, green living coach, author of The Sugar Story, creator of the Dark Chocolate Diet and health industry consultant - working towards transforming the way we feel and the way we see ourselves. Be encouraged, be empowered, live your purpose.

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Unrecipe

Coconut Curry

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Coconut Curry

Coconut curry can be made in a multitude of ways.

What you need:

  • shredded cabbage, chopped onion, cubed zucchini, and shredded carrots
  • OR frozen stir-fry vegetable mix (not AS good but faster)
  • protein (chicken, fish, shrimp, or lentils)
  • coconut milk
  • curry seasoning or curry paste (green or red, doesn’t matter)
  • salt

How to make it:

Fry the vegetables in coconut oil on the stove and add your choice of protein. Add a can of coconut milk and lots of curry seasoning. Add some salt to taste.

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