This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011
1/2 cup | cashews | 80 g | |
1 1/2 tbsp | lemon juice, freshly squeezed | 1/2 lemon | |
3 tbsp | Tahini paste | 55 g | |
1/2 cup | almond beverage, unsweetened, fortified, rice, or soy | 125 mL |
per 1 serving (30 g)
Amount % Daily Value |
Calories 100 |
Fat 8 g 12 % |
Saturated
1.3 g
6 % |
Cholesterol 0 mg |
Sodium 10 mg 0 % |
Carbohydrate 4 g 1 % |
Fibre 1 g 4 % |
Sugars 1 g |
Net Carbs 3 g |
Protein 3 g |
Vitamin A 1 % |
Vitamin C 2 % |
Calcium 3 % |
Iron 8 % |
Food Group | Exchanges |
---|---|
Fruits | 0 |
Fats | 1 ½ |