[recipe title=”Cucumber Gojju” servings=”4″

 This recipe is fine for all stages of the program.

[recipe-ingredients]

• 1 english cucumber, finely diced  (should add up to a full cup)
• 1 Tbsp. roasted sesame seeds
• 1 Tbsp. PB 2 (peanut butter powder)
• 1 Tbsp. almond powder
• 1 Tbsp. cashew powder
• 1 Tbsp. macadamia nut powder
• 1 tsp. walnut powder
• 1 tsp. pecan powder
• 1 tsp. coconut powder
• 1 pinch turmeric
• ¼ tsp. cumin, dry roasted
• ¼ tsp. fenugreek, roasted
• 1/4 tsp sweetener of your choice
• 6 green chillies, pan roasted in 1 Tbsp. olive oil (save oil for later)
• 1 stick curry leaves, finely chopped
• 1 Tbsp. fibre sprinkles (psyllium)
• 1 tsp black mustard or dry mustard
• asafoetida powder to taste

[/recipe-ingredients]

[recipe-directions]

1. Add all the ingredients to a food processor and grind it using about ¼ cup luke warm water.
2. The mix would look like a dull sage green.
3. Put it in a glass bowl with sufficient room to stir in the chopped raw cucumbers.
4. Then in the oil you saved, add black mustard or dry mustard and asafoetida powder – drizzle over the mixture to serve.

NOTE: Enjoy with miracle rice, or use as a dip with a low carb cracker