As part of the IIN coaching course we are encouraged to be experimental with our dietary choices as we learn more and more about the different options and influences open to us. The majority of module covered so far have focused heavily on whole foods and in particular veggies... so obviously that's right up my street!
A few weeks back we listened to a lecture by David Wolfe on raw foods. It was clear he has such great passion for raw foods and his energy and inspiration revved everyone up to give raw foods a try. I'd been meaning to include more raw foods in my diet anyway and so this was a great incentive to do so, though to be honest, as we transition deeper into the winter months I'm not sure it's something I'll be able to maintain as much as I would like.... I love hot soups and stews so much!!
I did a little bit of googling to search for a alternative raw version to my favourite dips. My PB lentil dip and bean & pea dip are my go to dips and spreads for raw veggies but they require cooking. I came across this recipe on the DAMY Health website and was intrigued to give it a try. I actually changed very little- other than the type of mustard (because I couldn't find the type she'd used!)
This raw salad dressing is a fabulous way to dabble with the raw food philosophy. Use it as a dip or for dressing a huge salad and you're good to go.
So quick and versatile...this recipe is definitely a keeper!
Recipe: Raw red pepper ranch dressing
2 tbs raw almond butter
1 tbs lemon juice
1 heaped tbs wholegrain mustard
1 red pepper- cut into chunks
2 cloves garlic
3 tbs nutritional yeast
2 tsp soy sauce
black pepper to taste
Blend everything together until quite smooth. Store in the fridge for up to 1 week and use as a dip or salad dressing.