No rigid rules, labels or dogmas.... just REAL food, for your body, mind & soul!
Raw dips and nut patés are some of the easiest and most delicious things to help transition people into a higher raw diet. Please add you favorite recipes in the section below:
do you have to soak and dehydrate the nuts first?
jane saracino said:This is the best pate I have ever had!
I got this recipe from www.tastyandmeatless.com
Raw Nut Pate
1 cup cashew nuts, unsoaked
1/2 cup almonds, unsoaked
1 tablespoon Bragg's liquid aminos
1/2 red bell pepper
12 leaves of fresh basil
1/4 cup water
Soak the nuts in water for 45 minutes to one hour, until the cashews become soft and crumbly and the almonds plump up. Slice the onion, put in a small bowl and cover it with Bragg's liquid aminos. Let the onions marinate for 30 minutes. This softens the onion and adds a salty flavor to the pate. After the soaking time for the nuts is finished, drain the water and add the soaked nuts to a blender or food processor with all the rest of the ingredients. When adding the onions, also pour in about 1 Tablespoon of the Bragg’s Liquid Aminos for flavor. Use the slow speed to blend so that the mixture does not liquefy. Stop the blender, look at the consistency, if necessary, use a spatula to scrape the ingredients from the side of the blender, and add more water if needed to blend until everything is an even texture. If doing this in the blender, the pate might be more liquid and you can refrigerate it to get it to firm up.
Posted by Betty Scott
I made this incredible dip today! I made it to dip some kale in, and dehydrate to make kale chips, but it is so good, that I used it to dip veggies in, and when my crackers are done tomorrow, it will be a spread..lol
These measurements aren't exact, as I was just throwing things in the food processor...
About a half cup of soaked cashews
minced garlic... about a teaspoon... more or less to taste.
1/2 of a zucchini
a couple of shakes of organic cayenne pepper powder
sea salt... to taste
1 tsp of olive oil
about 1/2 cup of water... to get a smooth, creamy texture, but not runny.
Mix well in the food processor
Real Raw Hummus
I really wish I had a photo of this, but this is my favorite hummus recipe ever, even if I were not raw. I made it first years ago when I flirted with raw for 6 weeks and it was a staple for me. The recipe is from the site GoneRaw and the gentleman who posted it is actually from Palestine and said he was looking for an authentic recipe and came up with this. It's truly amazing even if it is time a bit time consuming. The recipe was lost during the revamp of the website and I was afraid it was lost forever, but someone posted it again in a thread called recipes lost in cyberspace. I was so thrilled to see it back.
1 cup chickpeas
1 cup whole sesame seeds
1 cup extra virgin olive oil
3 cloves garlic
3 medium dates (or one big madjool)
1 slice jalapeno (about half a thumb)
1 teaspoon celtic sea salt
the evening before
chickpeas can drink a lot – so don’t be cheap on the water… put them in a big bowl with 5 cups of water at least.
the next morning
(or 12 hours later at least). the sesame don’t swell as much – soak them in a different bowl with 3 cups of water. drain the chickpeas and place on a strainer to sprout.
in the evening
(up to 12 hours later, i find that chickpeas taste best when they are minimally sprouted) we are now going to mush it all!! fun!! prepare all the ingredients first for suspense. pit the dates peel the garlic strain the sesame seeds
the electricity-free route
juice the 2 lemons cut the pepper real small mush the garlic and dates in garlic press grind the celtic sea salt in a mortar and pestle using a manual metal flour grinder (not a meat grinder – but more like the corn grinders they use in mexico to make tortillas, you can but these on the next for less than $50 and in mexico for cheaper) – grind the soaked sesame and the sprouted chickpeas to a paste. mix all ingredients in a bowl until smooth and consistent.
the electricity-dependent route
(use vitamix or other good blender) peel and depit the lemons put all ingredients except chickpeas in blender blend with tamper until smooth empty almost the whole paste into a bowl (you now have excellent tahini paste!) put chickpeas in, blend with tamper until smooth. empty into bowl. mix all ingredients in a bowl until consistent.
how to serve
the hummus goes best with “pita bread” of raw foodists: that is GREENS! we choose to go out into the wild with a container full of hummus, find the biggest mallow leaves, and wipe the hummus clean with them. it also goes very well on a platter of leaves… collards, kale, spinach, with cukes and tomatoes and carrots too.
Raw Green Pea and Almond Dip
Creamy Raw Vegan Cashew Dip
Big Kahuna Veggie Tuna
Adapted from "30 Days @ Delights of the Garden" by Imar hutchins
This recipe uses the pulp from juicing carrots and is delicious.
5 pounds of carrots
2 stalks of celery, chopped
1 bell pepper, chopped
1 small red onion, diced
1/2 cup Eggless Mayonnaise
2 tsp. sea salt or salt substitute ( I didn't use any)
2 tsp spirulina*
2 Tbsp. wakame seaweed flakes*
* I didn't have these on hand and instead threw in a small handful of dulse flakes.
Juice the the carrots, reserving the pulp. Enjoy the juice anyway you like; you don't need it for this recipe. Next, finely chop all vegetable and combine them with the carrot pulp in a large mixing bowl. Now knead the eggless mayonnaise into the pulp mixture, followed by the sea salt, spirulina and wakame.
1 avocado meat
2 roma tomatoes cut into chunks
handful of sunflower seeds preferrably soaked
handful of fresh basil leaves
3 scallions cut into chunks
Using Magic Bullet pulse, open lid, scrape and stir and repeat. Goal thick guacamole consistency. Pour into serving bowls.
Slice up cucumbers for dipping. Slice artichokes in half for dipping. Add raw flax crackers for dipping.
No Tahini Houmus
My version has no avocado, no sesame, no nuts, no tahini, no sprouted grains
1 small bunch of parsley, if available
Juice of 1 lemon
4 Tbsp mild vinegar
1 Tbsp minced ginger
¼ cup cold pressed organic extra virgin olive oil
2 teaspoons sea salt
2 teaspoon cumin
1 teaspoons paprika
Place parsley and garlic in food processor first, then add in zucchini. Add in all other ingredients except olive oil. When mixture starts to smoothe, add olive oil last in in slow stream until smooth and creamy.
“Just Gotta Have Chicken Salad”!
1 ½ cups almonds, soaked overnight and rinsed several times
Parsley (your preference)
Small bunch of Scallions
Half a red bell pepper (that’s all I had left but you could use more)
1-2 small red chili peppers (your preference)
Half a carrot
Half a stalk of celery
Sea salt and black pepper
¼ cup olive oil
I added in all my favourite ingredients that I like in my chicken salads. You can change the vegetables and adapt to your own family recipe.
Add all into a food processor, Add in the olive oil last in a steady stream while processor is running. This way you can also control how much oil you add in to the mixture.
In my opinion, this tasted an awful lot like my chicken salads.