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Enjoy the delicious, raw recipes and living foods recipes featured below. Do
you have a favourite recipe to share? Post the recipe at the RawBC
Raw Food Discussion Forum.
Citrus Tahini Dressing
Juice of 3 oranges
2 tsp tahini
1 lime or lemon
2 tsp olive oil
Orange Zest Salad Dressing with Coconut Butter
Juice of 3 oranges
zest (grated outer peel)from the 3 oranges
3-4 Tbsp grated fresh ginger (according to your taste)
1/3 cup raw apple cider vinegar or lemon juice
2 cloves of garlic
1/2 cup of coconut butter
1 hot pepper (optional but yummy imo)
celtic sea salt to taste
blend well until creamy.
This is all approximate. It should end up tasting
great though! You can always change the amounts of
things according to your taste. When stored in the
refridgerator the coconut butter will rise to the top
and get hard but just take it out awhile before you
plan to have some and shake it really well or reblend
it.
Russian Dressing Blend all ingredient together - Quintessence
1 Medium Tomato
4oz Coconut Meat
2 Tbl Olive Oil
2 tsp Honey
2 tsp Oregano
1 tsp Basil
* tsp Black Pepper
3 Sun Dried Tomato
* cup water
Woody's Caesar Salad Dressing
Makes 1 pint of thick dressing that will keep fresh for a
week.
5 tablespoons raw tahini
1/4 cup pinenuts
2 tablespoons tamarind paste (optional)
1 nice clove garlic
2 green onions, or 1/4 cup sweet onion
1 lemon, juiced
3 tablespoons apple cider vinegar
2 tablespoons maple syrup or 3 soft dates, pitted
3 tablespoons nutritional yeast
1-2 teaspoon black pepper or to taste
1-2 teaspoons sea salt or to taste
2 tablespoons good olive oil (optional)
fresh water, 2 tablespoons at a time as necessary to blend
In a blender or Vita Mix:
Blend tahini, pinenuts, tamarind, garlic, green onion or minced
onion, lemon juice, vinegar, maple syrup or dates, nutritional
yeast, black pepper and sea salt, adding oil and fresh water,
2 tablespoons at a time as necessary to blend until very smooth.
Season with sea salt and pepper to taste.
Separate Romaine lettuce leaves and break into pieces. Dollop
dressing on, a few tablespoons at a time, and toss with lettuce
until well coated, but not drenched.
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