Category: Cooking

This recipe was adapted from Carly Wertheim of Carly's Wellness Kitchen from our class on herbal stress busters at Radicle Herb Shop

Use as topping for crackers/cookies/cakes/bread or any other way you use jam!

Store in mason jars and refrigerate for up to 3 days (especially if fruit were used)

Easy to make, easy on your stomach, delicious and nutritious! Very hydrating to drink all year long, plus the fruit pulp can be eaten or added to desserts afteward

For the crust, combine ingredients in food processor (I use Ninja). If too dry, add some water and/or some more dates. When the texture is a evenly sticky, it’s ready

Garnish with a sprig of fresh herb on a nice dish and serve on some gluten-free crackers or as a spread for sourdough bread!

Boil water to fill ¾ of your main jar; transfer to spare jar Add white cane sugar, preferably raw and organic

Blend until smooth and creamy texture achieved. You may add a bit of coconut oil to help make it richer

Peel bananas and mash in bowl. Crack and mix in two eggs.

Grind sesame seeds to get sauce-like consistency (skip if using Tahini sauce) in food processor or high-speed blender