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Member recipe

Soya paste

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Serves 10

A dip for carrots and other raw vegetables, with a few anticarcinogenics and a fiery kick

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  • 250 g raw soya beans
  • 1 lemon, juice and zest
  • 1 tbs unrefined sugar
  • 1 tbs salt
  • 1 tbs turmeric
  • 1 tbs chilli powder
  • 150ml water or soya milk


    1. Soak beans for at least 20 hours. Rinse well before boiling them for 2 hours or 50 mins on pressure cooker. The cooked beans must be almost soft.
    2. Drain the beans and place them in a food processor or a blender
    3. Add lemon juice, zest, salt, sugar, chilli and turmeric
    4. While blending, add water or soya milk for a much more creamy texture
    5. Blend until smooth and even (5 mins will suffice with a normal domestic food processor)

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