this topping adheres to whatever you sprinkle it over. it’s creamy and slightly salty. i got this idea from one of the many books i peruse at barnes and noble, so i can’t remember who to credit.

Recipe Directions

grind everything in a coffee grinder.

sprinkle over zucchini pasta, kelp noodles, slaws, just about anything… it adheres like very finely grated cheese.

i like this in asia recipes best because it adds that salty intrigue without the soy.

Pianissima's Thoughts

this topping adheres to whatever you sprinkle it over. it’s creamy and slightly salty. i got this idea from one of the many books i peruse at barnes and noble, so i can’t remember who to credit.

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ooh... dried herbs... that's a cool variation!

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Thanks for this idea! I ate 1/4 of a cup just like this and then I got really creative, added a bunch of dried herbs to it, and rolled sliced avacado in it.

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mango woman-- i add a LOT of greens and a good TB of spirulina, so it often looks like a dark pond, rather than a pretty light green. =)

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mango woman-- i add a LOT of greens and a good TB of spirulina, so it often looks like a dark pond, rather than a pretty light green. =)

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Hey just wondering, i read your profile pianissima and was curious about your "almost black" smoothies.... care to share?

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Definitely will be trying this, i am a flax fanatic and tend to consume a lot of it. Simple as it is I have never thought of this but it sounds fantastic.

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I love ground up flax seeds! Will try it with the salt and pepper!

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OOOh, I so love this idea! I found something similar from Carol Alt, but not with flax, I have tons of flax lol.

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