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 vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.
The stars of this delicious curry dish are yellow and orange fruits and vegetables, which are high in a form of carotenoids called xanthophylls. These compounds have more of a yellow pigment as opposed to their orangier cousins, the carotenes. While a powerful antioxidant, xanthophylls are mostly associated with maintaining good eye health. Mix and match This curry is easily adaptable to whichever vegetables you have on hand. Experiment to find your favourite combination.