“Be the celebrators, celebrate! Already there is too much—the flowers have bloomed, the birds are singing, the sun is there in the sky—celebrate it! You are breathing and you are alive and you have consciousness, celebrate it!”― Osho, Creativity: Unleashing the Forces Within
Recipe For Veg Confetti!
Sprinkle it here and there… and be happy! I love making variations of this tantalising veg confetti. (Also known as tapenade.) For my latest mix I used:
- 1 red fajita chilli
- 1 red hot chilli
- 1 medium tomato
- 3 garlic cloves
- 8 black olives (stones removed)
- a drizzle of olive oil
- a squeeze of fresh lemon
- 1 small/ medium sized red or white onion chopped
- A handful of spinach/kale leaves ( I used 3 small/medium sized cavalo nero kale leaves and 5 small/medium rainbow chard leaves as they are growing in the garden here at the moment – Kale grows very well in winter in England)
To make this tangy veg conffetti I add all ingredients to the food processor and blend until you get a chunky dip consistency. With all the raw garlic and fresh chillies, the mix makes for a very tasty, spicy, garlicky snack sensation!
Spread onto toast, or crackers or serve as a garnish with meals. If you don’t like chillies, you can make the same mix without them. Olives blended with garlic and soft green kale leaves makes a lovely addition to any meal.
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