I am trying to cleanse my system and rebuild my good flora - I just started throwing everything recommended into the blender and voila - a yummy dip!! My naturopath told me to eat as much tumeric as I could stand - sooooo, here I go!
Sorry things aren't specific - but it was very last minute - and it turned out very yummy! I poured it over some lightly steamed veggies (carrots and cabbage and onions) - but I also dipped fresh, raw carrots in it.
I am sure the true chefs in this group can fine tune it for us all! This would be a yummy soup - I like my dips a little thicker so I went easier on the water and cider.
This is so cooling and vibrant on a hot summer day. There are other versions of Ajo Blanco on this site, but this is my version. I think as close to the traditional version as you can get but without the white bread the Spanish normally add! I spend alot of time in Spain where this dish is a classic and takes advantage of the wonderful wonderful almonds they have there. Traditionally, the Spanish use blanched almonds, but I prefer them in their natural state of course. This dish tastes better the longer you leave it and after two days, taste fabulous.
This is a hearty and satisfying vegetable soup that is made in a snap with your blender. We highly recommend garnishing it with chopped green onions, diced avocado and Rawmesan. Sure to satisify any apeitite and pallette.
This recipe is brought to you by Raw Fusion.
I’m not a huge fan of just drinking carrot juice, so when I had some leftover from making Raw ‘Tuna’ Salad yesterday I had to come up with a tasty recipe for all that leftover carrot juice.
I’m a huge an of curry so I searched the web for some inspiration for a carrot curry kind of soup. I got some ideas, but mostly just messed around with ingredients until I ended up with this Raw Curried Carrot Soup. Simple to make, nice subtle curry flavor, plus a little zing from the ginger. Awesome as a cold soup, and I’m probably going to try it as a salad dressing today.
In an effort to get creative with my already overflowing zucchini, I came up with another recipe I like. I was going to make zucchini hummus, but decided to try making a dressing using the blender instead, since it was out and the food processor wasn't! The result is great, simple and low fat. It could also be thinned to make a delicious soup. It's basically a thinned down, one step, hummus.