I don’t find raw aubergine (“eggplant” to all my American friends!) very easy to eat, so I am always pleased to find ways to make it more palatable. Here’s something I tried last week, which Mr H and I absolutely loved. We nommed the lot, as soon as they came out of the dehydrator!
Surprise surprise! I’ve been making a lot of salads lately!
Sometimes I don’t pour and sprinkle stuff on top of my salad, but more often than not, I do. Here are some of my favourite mixings:
Kiwi Mint Dressing:
1 Kiwi Fruit, chopped
mustard hemp seed oil
chopped fresh mint
A few garlic flakes
All of these are to taste. I like mine really minty, so I chop up loads of fresh mint.
Blend everything with a hand-held blender and pour or dip to your heart’s content!
Tahini “Special” Sauce
This reminds me of the ‘special sauce’ I used to pour on my houmous and falafel, back in the day…
2 dessertspoons raw tahini
1 teaspoon chopped chilli
Blend everything together and dream of the Middle East! =)
6 small plum tomatoes, cut into quarters
1/2 cup olive oil
1 generous pinch of: seaweed, pumpkin seeds and garlic granules
1 crushed Chlorella tablet
Blend together and mix into salad.
Mr H’s Raspberry Relish
My lovely man first made this for me with tinned (!) raspberries, but he’s seen the error of his ways now and makes it with fresh!
1 punnet raspberries (this is a good thing to do with those raspberries that really should have been eaten yesterday… you know the ones!) Red wine vinegar
Olive oil (although probably he’ll use hemp oil from now on – it’s his new favourite!)
Blend and season to taste (not that it needs any!)
Yummy on any salad and quite nice just licked off fingers… but I digress! =)
Houmous is lovely. Well, I think so, anyway! It’s been a mainstay of my diet for many years. Mr H and I get through loads of the stuff and I started making our own a couple of years ago, so it was obvious that I needed to figure out a raw version.
The only real change I have made to my original recipe is to use sprouted chick peas, instead of boiled. The preparation takes a little longer, but the results are even more yummy.
Oh, and I use a bit less garlic now since our raw tastes are stronger!
1 cup chick peas, soaked overnight and sprouted until tiny shoots appear (1-2 days, depending on how hot the weather is)
2 dessertspoons raw tahini
1 dessertspoon lemon juice
1 dessertspoon olive or hemp oil Garlic to taste (I usually use 1 small clove for this amount.)
A drop of water if needed to facilitate blending
Simply blend everything until smooth. This makes quite a lot and you can freeze some if necessary and thaw it later.
I sometimes add one or some of the following for added flavour: