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Introduction
In the realm of natural health, Barbara O’Neill has long been a respected and controversial figure. One of her most talked-about revelations revolves around cholesterol — a substance often vilified in conventional medicine. O’Neill challenges mainstream beliefs, arguing that cholesterol isn't the enemy it's made out to be. Instead, she emphasizes the importance of understanding its role in healing, hormone production, and overall well-being. This article explores a heart-friendly recipe inspired by her philosophy, using wholesome, unprocessed ingredients that support cardiovascular health naturally.
Ingredients:
This recipe is a nutrient-dense, cholesterol-supportive snack that aligns with Barbara O’Neill’s natural health principles.
1 cup raw walnuts
1 cup sunflower seeds
½ cup ground flaxseeds
2 tablespoons extra virgin olive oil
1 tablespoon tahini
1 teaspoon turmeric powder
½ teaspoon black pepper
1 teaspoon garlic powder
1 tablespoon lemon juice
A pinch of Himalayan salt
Fresh parsley (optional, for garnish)
Directions:
Prep the seeds: Soak walnuts and sunflower seeds in filtered water overnight to reduce phytic acid and enhance nutrient absorption. Rinse and drain well.
Blend the base: In a food processor, combine soaked seeds, flaxseeds, tahini, olive oil, turmeric, garlic powder, lemon juice, salt, and pepper. Blend until a smooth, spreadable consistency forms.
Taste and adjust: Add more lemon juice or salt to suit your palate.
Serve: Scoop into a bowl, garnish with chopped parsley, and serve as a dip or spread on wholegrain crackers or vegetable sticks.
Serving and Storage Tips:
Serving: Serve chilled or at room temperature as a snack or light lunch.
Storage: Store in an airtight glass container in the refrigerator for up to 5 days.
Freezing: You can freeze in small portions and thaw overnight as needed for quick, healthy snacks.
Variations:
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