![\"image\"](\"http:\/\/www.nutrilious.com\/wp-content\/uploads\/2015\/11\/image21.jpeg\")
<\/a><\/p>\n\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 <\/strong><\/p>\n \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Potato Chaat with Pickled onions<\/em><\/strong><\/p>\n To make pickled onions thinly slice 1 large red onion and one jalape\u00f1o. Rinse under cold water, place in a bowl add \u00a0a cup \u00a0of boiling water, 1 teaspoon maple syrup or sugar, 1\/2 tsp salt and 1\/2 cup white vinegar. Transfer to a sterile jar over and let it sit for 30-40 minutes and shake a few times so the juice evenly distributed. \u00a0Use as needed. Keep refrigerated and use a clean fork to the onions out. You can\u00a0reuse a juice 2-3 times as long as you use clean utensils.<\/p>\n Romesco Sauce with peppery greens<\/strong><\/em><\/p>\n To make the Romesco sauce you will a small\u00a0food processor and puree everything till smooth. Spread a thick layer over toasted bread and top with peppery greens like arugula or watercress. This recipe makes a generous cup that can be used in pasta, rice, roasted veggies, sandwich spread. And keep for week to 10 days refrigerated.<\/p>\n 1 jar roasted red peppers drained \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Edamame Avocado Mash<\/strong><\/em><\/p>\n Mash by pulsing a 1 cup cooked edamame, a medium avocado, squeeze of lemon juice, with salt pepper and a pinch of chili pepper in a food processor.. Serve with breakfast radishes and a few chilli flakes.<\/p>\n<\/a> <\/a><\/p>\n\n
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\n3-4 whole sun-dried tomato, preferably in olive oil drained cut into slices
\n1\/4 cup\/ 40 grams sliced almonds, lightly toasted
\n2 tbsp olive oil
\n1 \u00bd tablespoon lemon juice + one teaspoon lemon zest
\n3 cloves of garlic, peeled and chopped
\n1\/2 teaspoon ground cayenne pepper
\n1\/2’tsp sweet smoked paprika
\n1 \u00bd teaspoon coarse salt
\n\u00bc teaspoon black pepper, freshly\u00a0ground<\/p>\n<\/a> <\/a><\/p>\n