Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 1.7% of RDA
• Calories: 2.8% of RDA
• Carbs: 0.6% of RDA
• Fat (total lipid): 4.6% of RDA
• Fiber: 3.2% of RDA
• Fructose: 0.0% of RDA
• Protein: 1.0% of RDA
• Sodium: 2.7% of RDA
• Sugar: 1.0% of RDA
• Vitamin A (IU): 0.0% of RDA
• Vitamin B6: 0.7% of RDA
• Vitamin C: 3.5% of RDA
• Iron: 1.1% of RDA
• Magnesium: 4.7% of RDA
• Manganese: 2.4% of RDA
• Niacin: 1.0% of RDA
• Potassium: 1.4% of RDA
• Zinc: 1.3% of RDA
If all nutritional components are less than 50% of RDA
(and all vitamins and minerals are less than 400% of RDA)
the recipe gets a “Bon Appétit” rating.
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Zest the lemon and place in a small bowl. Juice the lemon into the bowl.
Combine the flax with the lemon zest and juice. Let sit for about 5 minutes.
Add the almond butter, salt, and about 1/4 cup warm water.
Whisk together to achieve a smooth, pourable consistency. You can adjust the thickness by adding more or less water or almond butter.
NOTES, TIPS, TRICKS, HINTS, ETC:
Use over salad, pour over steamed rice, or toss with roasted vegetables.
Use oil-free, roasted almond butter for a whole-food, unrefined dressing. Roasted butter adds deep, rich flavor, and you can also make this with raw almond butter. Try with other nut and seeds butters like peanut butter, cashew butter, and sunflower seed butter (aka tahini).
THIS RECIPE CAN BE CUSTOMIZED
Make it Tree Nut Free!
A tree nut-free variant of this recipe can be made.
Just substitute sunflower seed butter for almond butter.
This recipe has the following nutrient totals:
Protein 1.13 g
Carbohydrates 1.59 g
Iron 0.22 mg
Fiber 0.90 g
Calcium 17.3 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.