CARROT TOP PESTO

ingredients

1 bunch of carrot greens (stems removed)
100-150 ml extra virgin olive oil
1 garlic clove
100-80 g almonds
2 tbsp sesame seeds

sea salt/pepper to taste

directions

roast nuts and seeds on the dry skillet for about 5 to minutes.
in a food processor process nuts and seeds; add the cut carrot leaves, oil, garlic, salt, pepper and process until finely minced. taste and adjust the seasoning. put into a jar and refrigerate up to 2 days.

LOW-FAT CHOCOLATE SPREAD

ingredients

1 cup millet
4 tbsp unsweetened cocoa powder
3 large very ripe bananas
2 tbs lemon juice (or 1/4 cup pineapple)
1/2 tsp salt
2 cups water
2 tbsp agave sirup (optional)

directions

wash and drain the millet. in a medium size pot bring the water to boil add salt and millet. simmer covered for 15 min. remove it from the heat and leave covered for another 20 min.
in a food processor (you can also use a hand blender) combine millet bananas lemon juice and cocoa powder and process until smooth (i prefer more crunchy version - check the pictures).
store the spread in jars in the fridge.

SPLIT PEA LOAF

ingredients

1 cup yellow split peas
250 g canned chickpeas
2 onions
2 garlic cloves
4 tbs olive oil
1/2 cup wholemeal flour
1-2 tbs marjoram
1 tbs thyme
salt/pepper to taste
sesame seeds

directions

wash, drain and cover split peas with cold water. let it soak for a few hours. replace the water and bring to boil. reduce heat, add marjoram and simmer covered for 1 h. add chickpeas (washed and drained), chopped onion, thyme, salt and pepper and simmer for another 10 min. remove from heat and set aside for 15 min.
preheat the oven to 180 degrees C.
add olive oil and flour; place the mixture into food processor and process until mostly smooth.
place it into the oiled loaf pan and sprinkle with sesame seeds. bake for 1 h or until the seeds and sides start brown.

LENTIL LOAF/Pâté

ingredients

1 cup dry green lentils
1 onion
3-4 carrots
1 cup wholemeal flour
1/4 cup vegetable oil
2 garlic cloves
1 tbsp olive oil
salt, pepper, thyme, paprika
2 tbsp marjoram
1/3 cup sunflower seeds
1 tbsp sesame seeds
2 bay leaves

directions

cover the lentils in cold water and let soak for a few hours.
sauté onion and minced garlic in the olive oil for about 5 min. add sliced carrots, drained lentils and bay leaves and cover with water. bring lentils and carrots to boil, reduce to a simmer and cook for 40 min, stirring occasionally (until the liquid is absorbed). once the lentils are cooked, remove from heat and set aside to cool.
remove the bay leaves from the cooked lentils and place into food processor. process until mostly smooth. scoop the lentils into a large bowl and mix with flour, oil and sunflower seeds. add thyme, salt, pepper, paprika to taste.
preheat oven to 180 degrees C.
place the mixture into the oiled loaf pan, sprinkle with sunflower and sesame seeds and bake for 1 h 
(until the seeds start brown).