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Dips & Sauces

Lemony Kale Pesto

Wednesday, March 31st, 2010

Raw food recipe for Lemony Kale Pesto

Ingredients

  • 1 bunch lacinato (dinosaur)kale
  • 1/4 cup nutritional Yeast
  • 3/4 cup pecans
  • ½ teaspoon sea salt
  • zest of 1/2 lemon
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 clove garlic, grated
  • ¼ cup cold pressed olive oil

Directions

Remove stems from kale. In a food processor fitted with an s-blade, add the Kale, nutritional yeast, pecans, salt, lemon zest, lemon juice, salt, and garlic. Process until coarsely chopped. Slowly add olive oil and pulse to incorporate. Taste for salt and add more oil if it is too dry. This should not be an oily pesto, only add enough oil so it is moist. Toss with a zucchini Pasta, use as a raw pizza base or as a delicious dip.

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Creamy Onion Dip

Tuesday, November 24th, 2009

When you crave the savory rich flavors of a good old-fashioned dip, try this one.
The tantalizing scent will draw you in and the taste will joyously satisfy!

Ingredients

  • 1/2 cup raw cashew butter
  • 1/4 cup yellow onion, minced
  • 1/2 teaspoon Braggs amino acids
  • 1/4 cup water
  • 1/2 teaspoon sea salt

Directions

Place minced onion in a small mixing bowl, add amino acids, mix together and let stand for 20 minutes. (The amino acids will break down the intense bite of the onion creating a milder flavor.) Add cashew butter, water and salt, stirring until completely blended. Serve immediately or refrigerate overnight for a deeper flavor. Accompany with flax crackers or fresh vegetables.

Makes 1 cup

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