Dips, Dressings, Spreads and Sauces

Pine Nut Cheese:

I have learned that fermenting nuts means that I can have more of them. However, I still try to keep them varied and in small amounts for balance.

Process

Blend 2 cups of pine nuts (you do not have to soak these) with enough water to make a creamy consistency in blender. Add juice of 1 lemon. Scoop into sterile jar. Ferment over night using 2 tblsp of coconut kefir or some digestive enzymes.

On the following day, remove cheese from jar and place in cheesecloth. Lay the cheesecloth in strainer, and place the strainer in a bowl in the refrigerator. The liquid will drain into the bowl and make a thicker cheese.

You can then add herbs and sea salt to your cheese for a delicious dip, spread or addition to your soup, salad or any other meal. You can even dehydrate these on crackers and make cheese crackers.

(you can skip the cheesecloth step if you like. The cheese will still be delicious).

Dill Dressing

Blend 1 avocado; I bunch of dill, juice of 2 lemons, sea salt, 1 clove garlic, and water to your desired consistency

Raw Mushroom Alfredo

Marinate 1 lb of mushrooms (I just get a mixed bag from farmers mkt.. any kind you like will do) with ½ cup olive oil, 1 tsp sea salt, black pepper, oregano, thyme, sage, pinch nutmeg and any other herbs you may like.. for about an hour. Then, blend the entire mixture with 3 cups  homemade Brazil nut milk and  1- 1.5 cup pine nut cheese. You can warm this on the stove top or blend in vitamix until warm. We like to have this with peas.

Caesar Dressing

Blend 2 cloves garlic, 1 cup olive oil, and juice of 3 lemons, sea salt, ¼ cup dulse flakes and water to your desired consistency.

Red Pepper Dip (you can culture this overnight with some kefir if you want)

Blend 1red pepper, 1 clove garlic, Splash olive oil, 1.5 cups almonds or pumpkin seeds (soaked first), 1 lemon juiced, Basil to taste.

Use as dip, spread or thin it out with pure water for a dressing. Also makes good mock pizza topping for raw pizza.

“Noodles and sauce”

The noodles:

In bowl, combine ½ lb French style green beans or fresh green beans, 2 zucchini squash shredded, 2 cups sweet peas and toss.

The sauce:

In blender blend, 2 big tomatoes, 2 cloves garlic, 1 cup sesame seeds, handful basil, handful oregano, and few dashes of thyme, rosemary, sea salt and nutmeg. Blend until creamy and pour over your “noodles.”

This dish can be eaten room temp or heated slightly on the stove top or in the oven for a few minutes.

Jicama Salsa

Ingredients:

1 purple onion

1 large jicama

2  juicy limes

1 red pepper

1 avocado

1 bunch cilantro

1 tsp turmeric, ½-1 tsp cayenne, 1 dash cumin, splash olive oil

sea salt

Chop 1 cup purple onion and place in mixing bowl. Add juice of 2 limes and 1 tsp of sea salt to the onions and mash with a fork. Then add 2 cups chopped jicama, 1 red pepper, 1 bunch cilantro and 1 chopped avocado. Mix together with 1 tsp turmeric, ½-1 tsp cayenne, 1 dash cumin, splash olive oil and more lime if needed. Mash the mixture with a fork just a little and then let sit in the fridge for a few hours so that all the juices can mingle before eating.

Nut Pate (use pumpkin seeds instead of nuts if doing antiviral diet)

In blender blend 2 cups hazel nuts, 2cloves garlic, handful of arugula, 3 stalks of celery, splash olive oil, juice from 1 lemon, dill, chives and sea salt to taste. Use as dip or to fill a lettuce wrap!!!

Jicama Salsa

Chop 1 cup purple onion and place in mixing bowl. Add juice of 2 limes and 1 tsp of sea salt to the onions and mash with a fork. Then add 2 cups chopped jicama, 1 red pepper, 1 bunch cilantro and 1 chopped avocado. Mix together with 1 tsp turmeric, ½-1 tsp cayenne, 1 dash cumin, splash olive oil and more lime if needed. Mash the mixture with a fork just a little and then let sit in the fridge for a few hours so that all the juices can mingle before eating.