Raw – Vegetables

Carrot Ginger Dressing

1 small onion, peeled and diced
4 carrots, grated
2 inches ginger, peeled and minced
1/3 cup flax oil
¼ cup apple cider vinegar
½ cup apple juice
1 tbsp. stoneground mustard
2 tbsp. shoyu or ½ tsp.
sea salt
Water (for desired consistency)

Combine all ingredients in a food processor or blender.

Spinach Mousse

2 tablespoons pine nuts, soaked in water 20 minutes, drained
1 large bunch spinach (1 pound-500g), cleaned, dried, torn
in pieces
1/4 cup raw tahini
3 tablespoons lemon juice
3 cups sliced mushrooms
1/4 teaspoon sea salt
5 tablespoons water (a bit more is sometimes necessary
depending on the moisture in the spinach-you want the
mixture to be moist enough to process easily)
1/8 teaspoon nutmeg (see note)
1-2 tablespoons psyllium husks (finely ground)

In a food processor, combine the spinach, tahini, pine nuts, lemon juice, mushrooms, salt and water; process thoroughly. The mixture will become an even green color. While the processor is still running, very gradually sprinkle in the nutmeg, then the psyllium. Press the filling immediately into the pie plate or ramekin. Decorate with mushrooms. Chill for at least 30 minutes
before eating.

Note: Instead of nutmeg, substitute 1/2 teaspoon dried dill or 1/2 teaspoon Pizza seasoning.
Note: It is extremely important that you very gradually sprinkle the psyllium husks into the mixture as the processor is running.
Note: Spinach Mousse is a stand-alone recipe. It also can be served as a pie, with a crust. You will find several crust recipes in The Raw Gourmet.

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