Made entirely with raw ingredients, this dip will knock your socks off. It’s a snap to prepare and is perfect for summer picnics, to nibble with raw veggies, or as a spread on crackers and breads. This dip’s slightly cheesy taste is good as a sandwich spread, ravioli filling, or as the cheese layer in lasagna. For a cheesier flavour, you can add 1 to 2 Tbsp (15 to 30 mL) nutritional yeast, although nutritional yeast may not be considered “raw.”
1/2 cup (125 mL) raw almonds
1/2 cup (125 mL) raw pistachios
1/4 cup (60 mL) raw walnuts
1/4 cup (60 mL) raw pine nuts
(or more walnuts or other nuts)
1/2 cup (125 mL) red or orange bell pepper, chopped
3 Tbsp plus 1 or 2 tsp (50 to 55 mL) freshly squeezed lemon juice
1 very small clove garlic, sliced, or to taste
1/2 tsp (2 mL) sea salt
Freshly ground black pepper to taste
4 to 6 Tbsp (60 to 90 mL) water
1/2 cup (125 mL) fresh basil leaves
1 to 1 1/2 tsp (5 to 7 mL) fresh thyme leaves
In a food processor, combine nuts, bell pepper, 3 Tbsp (45 mL) lemon juice to start, garlic, salt, pepper, and 4 Tbsp
(60 mL) water. Purée until fairly smooth, scraping down sides of bowl several times. Add basil and thyme, and purée again until well combined. Add remaining water and lemon juice to thin dip as desired. Makes 4 to 6 wheat-free servings.
source: "Dip into something good", from alive #319, May 2009
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.