Many of you have asked, and now you shall receive!!
I love mustard so much, I’d marry it. I hope you love this recipe as much as I do.
For everyone that is avoiding vinegar, this one is for you!
INGREDIENTS
1/2 cup boiled or soaked pumpkin seeds (boil pumpkin seeds in filtered water for 10 minutes or soak pumpkin seeds for 8 hours to remove the phytic acid)
2 tbsp lemon juice
2 tsp organic ground mustard (I get this brand)
1/8 tsp organic ground turmeric
1 tbsp bamboo sweetener (sold exclusively in house)
1/2 of a small garlic clove
3-4 tbsp of filtered water (depending on desired thickness)
Optional: 1 tsp horseradish
DIRECTIONS
Boil pumpkin seeds for 10 minutes or let them sit overnight.
Rinse pumpkin seeds in a mesh strainer under filtered water, then put pumpkin seeds into a blender.
Add the rest of ingredients into the blender and blend on high until desired thickness, stopping periodically to push contents on the sides down with a spatula.
Blend until mustard is smooth and creamy (2-3 minutes).
Enjoy immediately or store in an airtight container in the fridge for up to a week.
God Bless,
Taylor
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