Raw Jewelrylady
02-04-2006, 02:02 PM
Hi Everyone !!!! :)
Well, I have been trying to come up w/a "Ranch" dressing...& I worked late last night on something. I don't think it is perfect ...yet-but I know w/Superbowl tomorrow-some may want this as a dip for veggies or jalepeno poppers.
Recipe: One batch of Alissa's sour cream pg 324 of her book "Living on Live Food" (Once again, you have to have this book !!!!) :p
I blended the sour cream in my food processor as I knew my blender would not handle the nuts. ( I think this may be better ina Vitamix, but oh well...)
I then added:
1 large clove garlic
1 tsp celtic sea salt
3 tbsp lemon juice
1-2 tbsp cilantro (I used fresh)
2 Green onions w/about 2 inches of the green stem
1 shallot (about 1 1/2 tbsp.)
3 tbsp olive oil
Mix in food processor until smooth.
Now, this is a work in process...I think it is the closest I have tasted yet, my Husband agrees-but I will still be "tweaking" the recipe. I would love any feedback if you try this recipe.
Enclosed are photos...along w/my version of jalepeno poppers. I was up very late last night & saw another recipe-which I'll try soon...But mine are seeded jalapenas w/my "chile conqueso dip" & then placed in a dehydrater. I'll post a link if you did not catch the recipe for the con queso dip.
Lana
Ps, the dressing thickened overnight so I thinned for my salad, but kept thick as a "popper" dip. YUM !!! :p
Well, I have been trying to come up w/a "Ranch" dressing...& I worked late last night on something. I don't think it is perfect ...yet-but I know w/Superbowl tomorrow-some may want this as a dip for veggies or jalepeno poppers.
Recipe: One batch of Alissa's sour cream pg 324 of her book "Living on Live Food" (Once again, you have to have this book !!!!) :p
I blended the sour cream in my food processor as I knew my blender would not handle the nuts. ( I think this may be better ina Vitamix, but oh well...)
I then added:
1 large clove garlic
1 tsp celtic sea salt
3 tbsp lemon juice
1-2 tbsp cilantro (I used fresh)
2 Green onions w/about 2 inches of the green stem
1 shallot (about 1 1/2 tbsp.)
3 tbsp olive oil
Mix in food processor until smooth.
Now, this is a work in process...I think it is the closest I have tasted yet, my Husband agrees-but I will still be "tweaking" the recipe. I would love any feedback if you try this recipe.
Enclosed are photos...along w/my version of jalepeno poppers. I was up very late last night & saw another recipe-which I'll try soon...But mine are seeded jalapenas w/my "chile conqueso dip" & then placed in a dehydrater. I'll post a link if you did not catch the recipe for the con queso dip.
Lana
Ps, the dressing thickened overnight so I thinned for my salad, but kept thick as a "popper" dip. YUM !!! :p