Yield: 4 servings
|1½ cup||Broccoli stems; cooked tough outer layers peeled o|
|1½ tablespoon||Lemon juice; fresh-squeezed|
|¼ teaspoon||Ground cumin|
|⅛ teaspoon||Garlic powder|
|1||Green chili pepper; canned,|
Recipe by: The New McDougall Cookbook In a food processor, blend the broccoli stems withthe lemon juice, cumin, and garlic powder until completely smooth. Add the remaining ingredients and mix well by hand, but do not blend. Chill before serving for best flavor. 21 calories, ⅕ grams fat per ½ cup serving.
D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1⅘á