RAW VEGETABLE PLATE – Page 261
raw yam or sweet potato slices
fresh Jicama-cut into French fry slices
red bell pepper slices
yellow squash slices
Place on bed of fresh arugula or spinach. Serve with Herb Cheese Dip (recipe below) or Creamy Dill Dressing (p.259 in Shorter’s Health Manual).
HERB CHEESE DIP – Page 254
3/4 c. almonds
1/4 C. red onion stalk
1 T. fresh or dried dill
1 clove garlic
1/4 C. pine nuts
2 T. fresh or dried parsley
1 T. nutritional yeast flakes
2 T. Bragg’s Liquid Aminos or SS Beef-like Seas. (p. 277 in Shorter’s Health Manual)
Process in food processor until smooth.
ZUCCHINI HUMMUS – Page 256 (Mid-Eastern) This recipe gets 5 stars!
In a blender or food processor add:
2 cloves garlic
1 c. sunflower seeds
2 T. fresh lemon juice
1 t. sea salt
1/4 t. paprika
1 medium zucchini, peeled and chopped
1/4 C. raw tahini or regular tahini
2 T. water
2 T. extra virgin cold pressed olive oil
Mix in the food processor on high until creamy.