GREEN OLIVE DIP

Feeling a bit fed up with the weather at the moment and as usual I turn to food, for something to do!
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I am still enjoying my fun game of adding as many sources of prebiotics to my food as I can, so my wee gut buddies get a treat, and so do I!
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So I made some twisty sourdough breadsticks using sourdough discard and added some nettle seeds & sesame seeds.
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Decided to go for a green dip so green olives, lemon zest, spinach, chickpeas, thyme, oregano, flat leaf parsley, fermented garlic and my best extra virgin olive oil blitzed in my Vitamix then topped with more nettle seeds became my fab probiotic/prebiotic dip.
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Lots of fibre and polyphenols for my gut buddies and plenty of flavour for me!!
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Avocado would also work well in this or natural yoghurt or tahini instead of the oil.
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The beauty of a dip is you can just add what you have and pile in the good stuff!!
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Here is my recipe,

Ingredients
So I used

• a jar of green olives, (175g)
• a tin of chickpeas,
• 2 tablespoons Extra Virgin Olive Oil
• big handful of baby spinach,
• 2 tablespoons of fresh herbs, flat leaf parsley, thyme or oregano all work well
• 2 spring onions,
• 2 big cloves fermented garlic 
• zest of a large unwaxed lemon
• tablespoon lemon juice
• nettle seeds for garnish

Method
Simply add all the ingredients to a food processor or blender and blitz until smooth.
Taste and add more lemon juice if you like more zing and add a touch of salt and black pepper to your taste. Olives are quite salty so I didn't add any salt to mine.
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This will tide me over till dinner!
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Does anyone else choose food to feed their gut microbes, or is it just me....
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