Living Recipes
RAW DIPS AND SAUCES from the Living Way

CREAMY CARROT DIP 1-2 large carrots 1/3 cup sunflower seeds (soaked 2hrs., rinsed, drained) 1-2 large cloves garlic seasoning of choice: spice (cumin, curry) or fresh herb (basil, oregano, thyme, tarragon, etc). few stems parsley 1 Tbsp dulse flakes 3/4 cup (approx) filtered water Blend all ingredients to desired consistency, place in a bowl and top with dulse flakes. Use as a dip with raw vegetable medley ( cucumber rounds, zucchini spears, celery sticks, cauliflower/broccoli florets, etc) or with raw crackers/chips. Be creative!. CURRIED AVOCADO DIP 1 ripe avocado 1 carrot 1 stalk celery 1-2 large cloves garlic 2 Tbsp. curry powder (or to taste) few shakes healthy salt 1.5 cups approximate oat milk (or pure water) paprika (optional) dulse (optional) In a blender combine ingredients, adding enough liquid to make creamy texture. Serve with a sprinkling of paprika and/or dulse. Enjoy as a zesty dip or salad topping. DANDELION DIP 2 cups freshly-foraged dandelion greens, chopped 1/2 cup raw cashews 1/2 cup sunflower seeds 1 small carrot 2-3 large garlic cloves 2 tsp lemon juice few shakes healthy salt 1 tsp. raw honey (optional) handful of fresh herbs of choice (oregano, sage, etc.) 1.5 cups (approx) pure water Soak cashews, sunflower seeds for two hours then rinse, drain, and place in a blender. Add chopped dandelions, carrot, and remaining ingredients and blend well, adding enough water for creamy texture. Pour into serving bowl and use as a dip or spread. Learn about the health benefits of dandelions here and here POOR MAN'S TAHINI 1/2 cup (or other desired amount) raw, sesame seeds 2 Tbsp. (approx) melted coconut oil (or other healthy oil) In a blender grind sesame seeds to a fine powder and place in a small mixing bowl. Add coconut oil and stir well. Use immediately as a spread, dip, or eat plain. For extra fun, flavor with salt, garlic powder or other seasonings. Swing it to the sweet side with a little honey or maple syrup for use in raw desserts.. CREAMY CASHEW SPREAD 2 cups raw cashews (soaked at least 2 hrs. then rinsed, drained) 1/2 medium red bell pepper 2 large garlic cloves few slices onion 1-2 Tbsp. curry powder or fresh herbs of choice juice of 1 lemon Dash of Himalayan salt 1 cup (approx) 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 home-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 well, 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.   SEED SPREAD 1 small carrot 1/2 cup pumpkin seeds 1/2 cup sunflower seeds 2 Tbsp hemp seed 1 or 2 large garlic cloves few slices onion 1 small tomato 1 tbsp curry powder 1-2 tsp dulse flakes few shakes healthy salt 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 ¾ tsp. red pepper seed ½ 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) ¼ Cup onion 1 large garlic Thin slice jalapeno pepper 1-1½ Cup broccoli ½ tsp. oregano ½ Cup nut milk or distilled water ¼ 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 ½" 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 ½ tsp oregano 2 tbsp lemon juice 5-6 tomatoes ½ cup dehydrated tomatoes in ½ cup water 1 tsp. basil 1 tsp rosemary 1 jalapeno pepper ¼ tsp cayenne pepper Peel and cut eggplant into ½" cubes and soak in salt water for at least ½ 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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