I’ve had so many people ask me for this recipe that I just had to post it. The original recipe comes from the head chef Moreka Jolar at the beautiful Hollyhock on Cortes Island, BC. Moreka just recently came out with a new cookbook, Garden to Table. And for those who have had the honour of spending time at Hollyhock know that they are known for their cuisine – gorgeous buffets and luscious salads made from food grown and harvested straight from their garden… a little piece of advice for you: always save room for dessert!
This recipe originates from Hollyhock on Cortes Island, BC – many people actually call this dressing the “Hollyhock Salad Dressing”. You can also find it in their first cookbook called ‘Hollyhock Cooks’. The dressing is creamy, tangy and also has a cheese-like flavour which pairs well with a big luscious green salad. At Hollyhock, they also add edible flowers and sprouted chickpeas, adzuki beans, lentils, and sunflower seeds to their salad bar – a great way to add easy-to-digest protein to your salads!
This recipe can be made up surprisingly quickly since you just have to get the grains started and add the rest of the spices and ingredients while it’s cooking. The more you make it, the easier it gets! Especially since you’ll find the combination of spices, fruit, nuts & seeds that tastes good to you (and as always… feel free to mix it up and experiment as you see fit).
You can easily double this recipe so you can enjoy half of the smoothie for breakfast, and save the other half for lunch or a mid-afternoon snack. The avocado and almond butter give this smoothie a nice creamy texture, in addition to adding healthy fats and protein to help stabilize blood sugars and reduce sugar cravings.
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