Recipes / Category_Dressings/Sauces/Condiments

testing-1-2-3 testing I am practicing so please bear with me. I want to get videos up and recipes and other fun things and you have to start somewhere, right? :) So here is a recipe with lots of photos and a video how to

by Linda Wooliever

by Linda Wooliever 

by Linda Wooliever This makes a lot so you'll have it for other things. Put it in a jar and keep it in your fridge. Replace it for the regular mayo that you normally use

Ingredients: 2 tbsp. olive oil (extra-virgin) 2 tbsp. fresh lemon juice or 1 tbsp. apple cider vinegar 1 garlic clove, pressed Celtic sea salt to taste 1) Blend all ingredients together in a small bowl. Adjust flavor to your taste. Enough for 1 large salad. Serve immediately.

Ingredients: 1 cup Almonds, sunflower seeds, cashews (not recommended), or pine nuts, soaked overnight and drained (I used almonds and would try it again with the others on the list) 2 tablespoons lemon or lime juice or raw apple cider vinegar 1 teaspoon dry mustard 1 teaspoon Celtic sea salt 1 tablespoon Bragg’s (optional) filtered water

Blend ingredients with water, starting with 1/3 cup, add more as needed to make creamy. Stir all ingredients, use what you have on hand or what you like together.

by Linda Wooliever • 2 lemons, peeled and de-seeded • 1 tsp ground ginger • 1 pinch of ground mustard • 3-4 Tbsp. olive oil • 3-4 Tbsp. nama shoyu • 1 medium orange, peeled and de-seeded • 2-3 Tbsp. raw honey or agave Put all ingredients in the Vita-Mix and blend for like 30 seconds.

by Linda Wooliever Typically I put in recipes that are seasonal to try to encourage all of us to eat more seasonally but today I wanted to put in this recipe because I thought, "wouldn't it be great to change one thing this week that is eaten so much in the typical diet." Here is a ketchup recipe that I adapted from several that I've seen. I make these kinds of switches a lot with my kids. I make raw marinara sauce and put it over their rice pasta. We actually don't use ketchup anymore in this house but certainly at restaurants it's there and certainly it's in nearly everyone's cupboards and fridges.

from Juliano's "Raw: The Uncook Book" I modified it to make it really raw and well, I just switched things up a bit.

Had some cauliflower that was needing to get used, so I whipped up this recipe quick style. Enjoy!

"This Raw Experience classic is zingy and creamy. Some people even eat it as a soup." Makes 2 1/2 cups

Ingredients: • 1 cup fresh tomatoes, chopped • 1/4 cup chopped onion • 1/2 cup sun-dried tomatoes, chopped • 1/2 teaspoon minced garlic • 3/4 teaspoon minced jalapeno • 4 fresh basil leaves • 1/2 cup Medjool dates, pitted • olive oil or fresh tomato juice for blending • 1/4 cup nama shoyu or 1 teaspoon Celtic Sea Salt • 1 Tablespoon olive oil