Parsnip Twists and Dill Drip - Raw Vegan Recipe

click to rate
1 vote | 989 views
Servings: 4


Cost per serving $0.84 view details


  1. Using a vegetable peeler clean and remove the outer layer of parsnip and then cut into thin lengthwise strips. Place strips on a mesh dehydrator tray and dehydrate at 110 degrees until crispy. (Mine took about 2 -3 hours). Flipping them over will speed the process a bit.
  2. In a food processor pulse the sunflower seeds, garlic, lemon juice and water. Scrape sides and add avocado and mix until creamy. Transfer to a bowl and add fresh dill and chives, salt and pepper to taste. Garnish with chives. Serve with parsnip twists, flax crackers and/or cucumber slices and veggies.


Add the recipe to which day?
« Today - Oct 24 »
Today - Oct 24
October 25 - 31
November 1 - 7
November 8 - 14
Please select a day
or Cancel
Loading... Adding to Planner


Nutrition Facts

Amount Per Serving %DV
Serving Size 38g
Recipe makes 4 servings
Calories 112  
Calories from Fat 81 72%
Total Fat 9.73g 12%
Saturated Fat 0.84g 3%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 3mg 0%
Potassium 134mg 4%
Total Carbs 4.23g 1%
Dietary Fiber 1.7g 6%
Sugars 0.58g 0%
Protein 4.03g 6%
How good does this recipe look to you?
Click to rate it:

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)


Leave a review or comment

Other Chefs