VeggieGirl
12-03-2004, 09:23 PM
Mmmmm...I'm having this for dinner tonight. It's yummy. Don't let the long list of ingredients scare you! It's really creamy, nutty, semi-salty, and just downright tasty. At least I think so! I adjusted the recipe according to my own tastes and noted that below.
This is from a book called LifeFood Recipe Book: Living on Life Force, by Annie & David Jubb, page 60.
1/4 C freshly ground sesame seed, or 4 T raw tahini
1/2 Cucumber, with peel
1 Red pepper, cored and deseeded
1 medium tomato
1/2 C Lemon Juice
1 T Ginger root, peeled and chopped
3 whole cloves garlic, peeled (YIKES that's a lot of garlic. I only used one clove; you can always add more later, but you can't take it away if you add too much at first!)
1/4 C red onion (I used a sweet onion)
1 C Cilantro, chopped and loosely packed
1/2 C Cilantro, chopped and firmly packed
*note on Cilantro - it can be tedious to try to measure this :) I just used a whole fist-sized bunch and it worked great)
2 heaping Tablespoons unpasteruized miso
2 T Bragg Liquid Aminos or Shoyu soy sauce
4 T your favorite cold-pressed oil (I used Olive)
1/4 t cayenne pepper, to taste (optional)
Celtic sea salt and fresh pepper, to taste ( I don't think this needs any more salt! The miso makes it pretty savory)
1 heaping tablespoon nutritional yeast ( I did not use this )
2 1/2 C water
Grind the sesame seed to a moist meal in your grinder (only takes a few seconds.) Cut all veggies into chunks and put everything in the blender and blend together.
Garnish with spirulina flakes and a dash of olive oil. Store sealed in the fridge up to 36 hours. Serves 4.
This is from a book called LifeFood Recipe Book: Living on Life Force, by Annie & David Jubb, page 60.
1/4 C freshly ground sesame seed, or 4 T raw tahini
1/2 Cucumber, with peel
1 Red pepper, cored and deseeded
1 medium tomato
1/2 C Lemon Juice
1 T Ginger root, peeled and chopped
3 whole cloves garlic, peeled (YIKES that's a lot of garlic. I only used one clove; you can always add more later, but you can't take it away if you add too much at first!)
1/4 C red onion (I used a sweet onion)
1 C Cilantro, chopped and loosely packed
1/2 C Cilantro, chopped and firmly packed
*note on Cilantro - it can be tedious to try to measure this :) I just used a whole fist-sized bunch and it worked great)
2 heaping Tablespoons unpasteruized miso
2 T Bragg Liquid Aminos or Shoyu soy sauce
4 T your favorite cold-pressed oil (I used Olive)
1/4 t cayenne pepper, to taste (optional)
Celtic sea salt and fresh pepper, to taste ( I don't think this needs any more salt! The miso makes it pretty savory)
1 heaping tablespoon nutritional yeast ( I did not use this )
2 1/2 C water
Grind the sesame seed to a moist meal in your grinder (only takes a few seconds.) Cut all veggies into chunks and put everything in the blender and blend together.
Garnish with spirulina flakes and a dash of olive oil. Store sealed in the fridge up to 36 hours. Serves 4.