INGREDIENTS
1 tsp
Hemp hearts
4
Artichoke hearts
1
Basil and mint, Fresh leaves
1/2 cup
Broccoli
1/2 cup
Garbanzo beans, cooked
2
Garlic cloves
1 cup
Kale, fresh
1 cup
Kale, fresh leaves
1
Onion, small
10
Kalamata olives, pitted and halved
1
Kale pesto
1 tbsp
Lemon juice
2
Black pepper, Freshly ground
1/4 tsp
Sea salt
1 pinch
Sea salt
1
Topping
1 1/2 cups
Whole wheat flour
2 tbsp
Olive oil, extra virgin
2 tsp
Nigella seeds
1/4 cup
Pine nuts
1/2 cup
Sunflower seeds
1/2 cup
Purified water