Living Recipes
RAW DIPS AND SAUCES from the Living Way

 



CREAMY CASHEW SPREAD

2 cups raw cashews (soaked at least 2 hrs. then rinsed, drained)
1/2 medium red bell pepper
1-2 large garlic cloves
few slices onion
1 Tbsp. curry powder or fresh herbs of choice
juice of 1 lemon
Dash of Himalayan salt
Filtered water

In a food processer, Vitamix or NutriBullet, combine all ingredients until creamy smooth. If mixture is too stiff, add a Tbsp of filtered water to achieve desired consistency. The spread can also be used as a caesar-style salad dressing by controling its consistency..

SPROUT SPREAD
1
cup sunflower seeds (soaked overnight, drained, and rinsed)
2 cups mung bean sprouts (preferably self-sprouted)
1/2 cup raw tahini
2 stalks celery
few scallions or onion slices
3 large garlic cloves
1 lemon, juiced
2-3 tsp. cumin
pinch of Himalayan Living Salt

In a food processor with S blade, process all ingredients except lemon juice and tahini. Process will, then add lemon juice and tahini, and process again until creamy smooth. If necessary, add couple tablespoons of water to soften consistency. Set aside for a couple of hours before serving or refrigerating.

SUPER SALSA
4 cups tomatoes- any variety or
combination thereof
1 1/2- 2 cups tomatillos
1/2- 3/4 cup chopped scallions
1 cup chopped walnuts or pine nuts
1 medium red pepper
large handful cilantro
1 Tbsp. hemp oil
2 large cloves garlic, crushed (optional)
dash Himalayan living salt

Chop all ingredients and place in a mixing bowl. Stir in hemp oi, herbs, and salt. Let stand a few hours before serving, then refrigerate.

GARDEN SALSA
6 large tomatoes
4 large scallions
1 medium hot banana pepper
1 stalk celery
2 cloves garlic
Handful cilantro

Puree 3 of the tomatoes. Chop the other 3
(cherry tomatoes can be substituted). Add chopped banana pepper, celery, scallions, garlic, and cilantro to the puree.Refrigerate for at least 1 hour before serving.
Serves 3-4.

RAW SPAGHETTI SAUCE
13 cups tomatoes
1 large red or green pepper
1 large carrot
3-4 large onions
4 large stalks celery
3 tsp. oregano
1 tsp. basil
tsp. red pepper seed
cup dehydrated tomatoes
(soaked in enough water to cover them)
2 Tbsp. olive oil

In a food processor, chop vegetables and herbs. Place in a large bowl and mix well. Serve over pasta, rice, shredded zucchini, etc. What cannot be eaten fresh, freeze
for future meals.

 

 

 

BROCCOLI DIP
1 small tomato
Handful cherry tomatoes
Few pieces dried tomato
1 Stalk celery
2 Stems red chard (stem only)
Cup onion
1 large garlic
Thin slice jalapeno pepper
1-1 Cup broccoli
tsp. oregano
Cup nut milk or distilled water
Cup shredded carrot

Cut ingredients, place in blender. Add liquid and herbs and blend until smooth. Garnish with paprika.

RAW DELIGHT
Cucumber spears or rounds
Zucchini spears or rounds
Summer squash spear
Green pepper slices
Red pepper slices
Yellow pepper slices
Radishes- whole or sliced
Broccoli florets
Cauliflower florets
Onion rounds or scallions

Place vegetables attractively on a large serving platter. Serve with a raw dip.

RAW EGGPLANT DIP
1 large eggplant, cut into " cubes
1 cup red pepper
1 medium onion
5 large clove garlic
2 tbsp. olive oil
1 can ripe olives
4 large stalks celery
1 tsp oregano
2 tbsp lemon juice
5-6 tomatoes
cup dehydrated tomatoes in cup water
1 tsp. basil
1 tsp rosemary
1 jalapeno pepper
tsp cayenne pepper

Peel and cut eggplant into " cubes and soak in salt water for at least hr. Drain well and place in a large mixing bowl. Cut tomatoes and place in a food processor along with eggplant. Process together until all mixture is chopped well. Cut up remaining ingredients and process. Add to eggplant and
tomato mixture. Stir in finely chopped black olives. Let mixture stand for a couple hours before refrigerating. Serve with cut raw
vegetables, raw crackers, crisps, or as a side dish.

 

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