TP
04-02-2006, 10:36 PM
I don't have Alissa's book yet, so I can't compare the two recipes, but this recipe was out of another raw book by Gabrielle Chavez (I forget what she calls it) and i tried it tonight and it was delicious:
Put this all in a blender
Lots of fresh basil (I did enough to loosely fill the blender)
1 cup extra virgin olive oil
1/2 cup apple cider vinegar
1/4 or 1/3 cup raw agave or raw honey (i did raw agave)
1 or 2 tsp Mustard powder (I did two)
1 or 2 tsp unrefined salt (I did about 2 of celtic sea salt)
With these amounts, I have quite a bit left over, but she says it keeps for a week. Take the basil out of the recipe and you have a regular honey mustard..
I had it with romaine, cherry tomatoes, a little radiccio, an avocado, and celery. yum.
Put this all in a blender
Lots of fresh basil (I did enough to loosely fill the blender)
1 cup extra virgin olive oil
1/2 cup apple cider vinegar
1/4 or 1/3 cup raw agave or raw honey (i did raw agave)
1 or 2 tsp Mustard powder (I did two)
1 or 2 tsp unrefined salt (I did about 2 of celtic sea salt)
With these amounts, I have quite a bit left over, but she says it keeps for a week. Take the basil out of the recipe and you have a regular honey mustard..
I had it with romaine, cherry tomatoes, a little radiccio, an avocado, and celery. yum.