Living Recipes
RAW DIPS AND SAUCES from the Living Way

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 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 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.

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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