This is a crunchy fruit and vegetable dish with creamy vanilla cashew sauce. This is the favorite of my family. You must try it,
You can use almond instead of cashew because normal cashew isnt raw. (In Hungary only not raw cashew is available)
This recipe is straight from "The Art of Raw Living Food" by Jenny Ross and Doreen Virtue -They own a raw restaurant in Orange County, Ca called 118 Degrees. I loved the food and drinks at the restaurant and bought their book (which is full of restaurant quality, tasty stuff!) If you're in Southern Ca be sure to check it out! The soup itself is hearty and a bit sweet. Unfortunately, the raw butternut squash was difficult for me to cut into small bits but worthwhile once done. Also, I do not have a high powered blender so the soup wasn't super smooth but it was still good. Enjoy!
I threw this together with a few ingredients I had and was surprised at how good it was. It's really light (because the base is coconut water) so I didn't want to call it a smoothie or a shake. Spirulina, for me, is an acquired taste and this drink masks the taste of it well! I really wanted to find a tasty way to have spirulina and this did the trick ; )
Submitted by Maxerbear on December 30, 2009 - 12:21pm
16 (1 Tbsp per serving - makes 1 cup)
I concocted this dressing and used it to toss arugula salad for Christmas dinner. It was very refreshing. Everybody loved it. I like using white balsamic vinegar instead of apple cider vinegar even if it's not raw.
1 serving = 20 calories, 1.8 g fat