walking lightly on earth



This is a great way to get more vegetable into you and your children’s diet and it’s perfect for snack-time. My three year old son loves it.

I recommend that you mix and taste until you’ve your favourite combo 😉 and don’t get too hung up about exact measurements under the ingredients that I’ve listed below.


1 1/2 cups Cashews or other nuts
1/2 cup Brazil nuts or other nuts or seeds
1-2 Garlic cloves
2 Roasted eggplant (about 300 g roasted)
3-4 Roasted capsicum (about 100g roasted)
1/2 cup Extra virgin olive oil + extra for roasting
1 tsp onion powder (optional)
1/2 tsp celtic sea salt or pink himalayan salt
Cracked pepper to taste



Roast the eggplants and capsicum with some olive oil in the oven or in a pan on the stow. When the eggplant and capsicum has become nice and soft and darker, let them cool a bit before transferring them to your Thermomix, food processor or blender with nuts, garlic, onion powder, salt, pepper and olive oil and mix to desired consistency. Add more olive oil if needed.

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