Ingredients

Quark Mayo 
  • 3 tbsp Stoney Creek Organic Flaxseed Oil
  • 3 tbsp milk
  • 3 tbsp Quark/cottage cheese (or natural yoghurt)
  • 1 tbsp lemon juice and/or 2 tbsp apple cider vinegar
  • 1 tbsp mustard
  • 1/2 tsp herb/sea salt (or less if desired)
Almond Lemon Crumble & Asparagus
  • 4 tbsp crushed almonds
  • 2 tbsp parmesan
  • 20 sage leaves
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • ½ clove crushed garlic
  • 1 tsp Stoney Creek Organic Flaxseed Oil
  • pinch salt.


Method

Quark Mayo

In a blender, combine oil, milk and Quark.  Add lemon juice/vinegar, mustard and salt. Add fresh herbs (eg dill, marjoram, mint, chives) to suit.

From The Oil-Protein Diet Cookbook by Dr Johanna Budwig (Apple Publishing Co. Ltd.)

Almond Lemon Crumble & Asparagus

Combine ingredients in a food processor and whiz until finely chopped. Steam fresh asparagus for five minutes and serve with quark mayo and almond lemon crumble.

Description