dip

English Walnut Veggie Pâté

Heritage English Walnut Veggie Pâté

This amazing and old recipe is passed down through many generations from the old land of Transilvania. It is made during winter months and delivers a delicious combination of enzymes, vitamins, minerals, probiotics and prebiotics.

1 cup organic sprouted English walnuts
1 cup organic red pepper, chopped
1 inch organic leek (white part only)
1/2 to 1 cups organic sauerkraut
Himalayan salt to taste
1 to 2 teaspoons mineral water

optional: fresh organic or wild herbs

Blend everything in a high speed blender (like Vitamix). Adjust consistency by adding mineral water as necessary until the pâté is very smooth.

Enjoy on your favorite crackers.

Raw sunny Pateé

Raw Sunny Pateé (vegan, dairy free and sugar free)

This delectable Pateé can be used as a dip for crudités* or raw crackers, stuffed in cucumbers, zucchini or small tomatoes.

2 tablespoons organic fresh parsley leaves
1 cup organic raw sprouted sunflower seeds
1 organic shallot
1 organic red pepper
2 tablespoons organic lemon juice
1/2 teaspoon Himalayan salt
1/2 teaspoon organic freshly ground white pepper
pinch of organic cayenne pepper
1/4 cup organic extra virgin cold pressed olive oil
pinch of organic freshly ground fenugreek seeds
1 teaspoon organic lemon zest

Blend all the ingredients in a high speed blender (like Vitamix)  until smooth. Serve fresh or store in the refrigerator in a covered glass container for up to 5 days.

* crudités (from the Latin crudus for raw) are raw vegetable appetizers such as celery , carrot, cucumber sticks and bell pepper strips, broccoli, cauliflower, fennel, and asparagus spears.

Creamy Vegan Onion Dip

This recipe makes a reach, creamy and zesty alternative to classic sour cream based onion dip. It is most luscious with celery ribs, stuffed in small hollwed tomatoes, peppers and/or cucumbers or spread on raw crackers (recipe on website) or biscotti (recipe on website).

1 cup raw organic macadamia nuts, soaked and rinsed well
1 small size organic onion, chopped
1 organic lemon, juiced
3 tablespoons organic cold pressed olive oil
1 teaspoon Himalayan salt
1/2 teaspoon organic white peppercorns*
1/4 teaspoon organic whole allspice berries*

Blend everything in a high speed blender (like Vitamix) until creamy and smooth. Adjust the spices to taste and enjoy. This dip  keeps up to one week in a covered glass container in the refrigerator.

* grind fresh for best flavors and aroma. You can use a small coffee grinder dedicated just for grinding spices.

Vegan Almond Creamy Cheeze

Here is an easy way to enjoy the pulp from homemade seeds or nut mylks. If you are new to the cheeze-making process, this almond cheeze is a perfect and easy introduction.

Warning, this cheeze is addicting. Serve it on a raw cracker with high quality olives and a nice tray of crudités*. This cheeze is made from soaked and fermented almonds - a two-step process that makes it easier to digest. Subsequently, try this recipe with other nuts or seeds.

pulp from organic almond mylk (recipe on website)
one serving of high quality probiotic powder

optional flavors: Himalayan salt, raw organic apple cider vinegar, organic lemon juice, organic fresh herbs and/or organic garlic

almond-cheeeze-2.jpg

Add the probiotics to the almond pulp inside the nut milk bag and mix well. Close the bag tightly with the string.

Place the bag on a strainer with a heavy weight (no metal or plastic - best to use a natural raw unpolished rock or crystal) on top to press out the water. Let it ferment for about 14-18 hours (depends upon how warm the room is).

Remove the cheeze from the bag and season to taste. Form the cheeze into a nice shape and keep into the refrigerator in a glass airtight container. Enjoy at room temperature.

* crudités (from the Latin crudus for raw) are raw vegetable appetizers such as celery , carrot, cucumber sticks and bell pepper strips, broccoli, cauliflower, fennel, and asparagus spears.

Kohlrabi Chips and Golden Dip

There is no need to have processed chips when Mother Nature provides us with a tasty, crunchy textured chip. Kohlrabi in its raw form makes a perfect chip. Kohlrabi is a cruciferous vegetable (like broccoli and cauliflower) prized across the globe for its wealth of nutrients. We paired these chips with a delicious Golden Dip made with healthy fats and turmeric which enhances nutrient absorption.

Kohlrabi Chips:
2 small, fresh organic kohlrabi (green or purple) - remove the stems and slice into thin rounds to resemble a chip

golden-dip.jpg

Golden Dip:
1/2 cup organic kabocha squash (cut and steamed for 2 minutes)
1/3 inch organic fresh turmeric or 1/2 teaspoon of turmeric powder
1/4 cup organic cold pressed coconut oil
1 organic lemon, squeezed
1 teaspoon organic raw apple cider vinegar with mother *
1 organic garlic clove, minced
1/2 teaspoon Celtic salt

Golden Dip Options:
smoked paprika
basil, rosemary, oregano and thyme

Blend everything in a high speed blender (like Vitamix). Add a little bit of water if too thick. Enjoy at room temperature with Kohlrabi Chips.

* raw and refined apple cider vinegar that still contains the culture of beneficial bacteria (mother) that turned the apple cider into vinegar through secondary fermentation.

Creamy Cauliflower Hummus

A healthy twist on the traditional Mediterranean dip that is raw and tastes fantastic.

4 cups organic fresh cauliflower
2 tablespoons organic raw tahini
1/4 cup organic extra virgin, cold pressed olive oil
1 organic lemon, juiced (save the zest for garnish)
1/4 teaspoon organic ground cumin
1 organic garlic clove
Himalayan salt and pepper to taste

optional: organic paprika and lemon zest to garnish

Combine all the ingredients in the high speed blender (like Vitamix). Blend until smooth. Add one more minute of blending and add more tahini or olive oil if necessary to obtain a very creamy and smooth dip.

Scoop the hummus from the blender and optionally garnish with lemon zest and paprika. Serve with your favorite fresh vegetables.

Creamy Horseradish Dip

This simple and healthy five Ingredients dip offers endless possibilities to enhance your meals, Add it to your meat and seafood dishes, dip your fresh vegetables into it or add it to your salads to please your palate. 

2 inches fresh organic horseradish root, peeled and grated*
1/2 cup raw organic sour cream  (substitute with organic unsweetened coconut cream for a vegan option)
1 teaspoon organic lemon zest, finely grated
1 teaspoon organic fresh lemon juice
1/2 teaspoon Celtic sea salt

Optional: 1 minced organic garlic clove

Mix well all the ingredients and enjoy fresh.

* Horseradish has been used for medicinal purposes in everything from herbal baths to cold remedies. According to the Roman naturalist Pliny, it was also used as an antidote after people had overindulged.

Fresh grated horseradish is very tasty and far more potent than anything you will ever get from a jar. But the fumes are more irritating to the nose and eyes than an onion due to mustard oil in horseradish. You can use a food processor to make grating horseradish easier. It's best to grate small quantities and use it the same day because the pungency and health benefits decline with time.

Creamy Spinach Dip

raw, vegan, gluten free

10 oz organic fresh spinach, small chopped
1/2 red organic onion, small diced (3/4 cup)
2 teaspoons fresh organic dill

Sauce:

1 cup filtered water
1/3 cup fresh squeezed organic lemon juice
2 cups raw macadamia nuts (soaked for 6 hours, drained and rinsed well)
2 tablespoons nutritional yeast
2-4 organic garlic cloves
1 teaspoon Himalayan salt
2-4 tablespoons organic cold pressed, extra virgin olive oil

Make the sauce by blending all the ingredients but the olive oil. Once the sauce is smooth and creamy, drizzle in the olive oil while the blender is running. Blend just until incorporated, don't over blend! Pour the sauce into a bowl with spinach, dill and onion and mix.

Chill in the refrigerator for 2 hours so the dip becomes thicker.