First off, hello to all my new followers! I love it when a guest post creates more interest in my little blog. And, to celebrate, I’ve got a special giveaway coming up later this week. You’re going to like it, I promise.
But first, I need to post a double-duty recipe -one that fits the requirements of Wellness Weekend and the Sweet or Savory Challenge. What’s that, you say? Well, it’s a healthy recipe that features this month’s sweet or savory secret ingredient – parsnips!
Parsnips have loads of vitamin C. You wouldn’t think it, would you? But, they do. 38% of your daily requirement, in fact. In the fall, in Wisconsin, I’ll take all the vitamin C I can get. They also have a generous helping of fiber (26% RDA) and even a bit of calcium (5%). Man, I need to eat these things more often.
And, with a super simple recipe like this, why wouldn’t I? It’s raw, vegan, and super quick to make. Use it as a dip, spread, or sandwich filling.
1 medium parsnip
1/4 cup raw cashews (soaked if you want – I didn’t)
1/2 t. Penzey’s Sandwich Sprinkle (or other seasoned salt)
2 T. nutritional yeast flakes
Cut the parsnip into even-sized chunks. Place in a food processor and pulse until about rice-sized. Add the rest of the ingredients and pulse just until mixture sticks together.
Here’s how I am enjoying it right now: