Here are a couple of useful sauces to make and keep in the fridge.
I had to dash out this afternoon, so I whipped them up quickly before I caught my train.
They are both good for making salad dressings, spreading on crackers, dipping vegetables in… etc, etc…
Soak 1 cup sesame seeds for a couple of hours. (Be careful not to soak the seeds too long or you will waterlog them and the tahini won’t last as long.)
Drain and blend with 1/2 cup water and some salt & pepper
It’s that easy! It will last about 4 days in the fridge.
This Raw Tahini comes out really pure and white and is perfect for making Raw Hummus! go on, soak some chick peas now…
Green Cashew Cream
This uses the pulp from making Cashew milk.
1 cup cashew pulp
1 tomato, chopped
1 tsp maca powder
1 tsp spirulina
1 tsp agave syrup
1/2 cup water
Blend everything together. The Spirulina gives it a bright green colour which makes it look like it’s doing you a lot of good, which it is!
A great base for salad dressings or dips. Again, keep in the fridge and use within a week.
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: