NutbuttersAVOCADO, ALMOND BUTTER AND
SPICED SUNFLOWER SEEDS TOAST
Makes: 2 slices
• 2 tbsp sunflower seeds
• ¼ tsp paprika
• ¼ tsp ground cumin
• Pinch of sea salt
• 2 slices of multigrain bread
• 4 tbsp almond butter
• 1 ripe avocado
1 Toast the sunflower seeds in a dry pan
over a medium heat for 2 minutes, then add
the paprika, cumin and sea salt and toast
for another 1 minute.
2 Meanwhile, toast the bread and spread
with almond butter while still warm. Peel
and thinly slice the avocado. Lay the
avocado on the toast and sprinkle with the
seeds.
SPICED PEANUT PARSNIP SOUP
Serves: 2
• 3 parsnips, peeled and cut into small
chunks
• 1 red onion, peeled and quartered
• 2 garlic cloves, peeled
• 2.5cm/1-inch piece of fresh ginger,
peeled
• 2 tsp vegetable stock powder made up
with 720ml (3 cups) boiling water
• 2 tbsp peanut butter
• 2 tbsp coconut cream
• Pinch of chilli powder
• 2 tsp ground cumin
• 30g (½ cup) coriander
For the topping:
• 1 tbsp coconut chips
• 1 tbsp pumpkin seeds
• Finely grated zest of 1 orange
• 15g (¼ cup) coriander
• Sea salt and freshly ground black
pepper
1 By pre-roasting the parsnips, you get a
great caramelized flavour that gives this
soup that extra flavour boost. It’s like a
high-five in a bowl.
2 Preheat the oven to 200°C (400°F, Gas
Mark 6).
3 Line an ovenproof dish with baking
parchment, add the parsnips, onion, garlic
and ginger to the dish and roast for about
20 minutes.4 Meanwhile, make the topping by stirring
all the ingredients together to combine,
seasoning with salt and pepper. Set aside.5 Blitz the stock in a high-speed blender
with the peanut butter, coconut cream,
chilli powder, cumin and coriander
(cilantro).6 Remove the roasted veg from the oven
and add to the blender. Power for 1–2
minutes on a medium high speed until you
get a smooth texture. You may wish to add
more water, depending on your preferred
thickness. Serve in bowls, sprinkled with
the topping.- Recipes and images supplied by Pip & Nut: The Nut
Butter Cookbook by Pippa Murray (Quadrille, £15)
Photography © Adrian Lawrence
Per 100g
Calories 136, Fat 7.7g, Saturates 3.2g,
Carbohydrates 10g, Sugars 4.4g,
Protein 4.4g, Salt 0.83g