Eggless Mayonnaise
1 cup raw almonds
3/4 cup spring water
1 tablespoon onion powder
1 teaspoon salt substitute
2 tablespoons raw
honey (may sub. regular honey) juice of 1 lemon
1 cup vegetable oil (corn, canola, safflower), as necessary
Make almond milk by combining the almonds with the spring water in a blender and liquefy the combination. The blender may
have to run for several minutes. One cup of unflavored soy milk may be substituted for the almond milk.
In a food processor, add the almond milk or soy milk, onion powder, salt substitute, honey, and lemon juice. Process with
the "S" blade or whisk for 30 seconds. Slowly add the oil. The mixture will begin to thicken. Add oil slowly, ONLY until mixture
is the consistency of mayonnaise. Longer processing will result in thicker mayonnaise.
Makes about 2 1/2 cups.
Lemon & Oil Dressing
Run out of the “good stuff”? Here’s a quick, easy recipe for a healthy salad dressing using stables you probably have in the kitchen.
Juice of 2 Lemons
1-2 Cloves of Garlic, Crushed
1 Tablespoon Extra Virgin Olive Oil
Mix and allow to stand several hours before serving. You can remove the garlic before serving if preferred. Any
of your favorite herbs can be added to vary the flavor.
Pomodoro Topping
4-6 Tomatoes Diced
¼ Cup Fresh Basil, Slivered
Pinch Sea Salt
2 Tablespoons Olive Oil
Mix all ingredients together
Living Hummus
1 Cup Garbanzo Beans Soaked Overnight & Rinsed
4-5 Cloves of Garlic
1/3 Cup Lemon Juice
1/3 Cup Olive Oil
3 Tablespoons Chickpea Miso
1 Tablespoon Dried Jalapeno Pepper or 2 Tablespoons Fresh
3 Tablespoons Raw Tahini
½-1 Cup Water
Chop Garlic & Garbanzos in a strong blender or food processor,
add lemon juice, miso, jalapenos, tahini and ½ of the water and olive oil. Continue
adding water and olive oil until creamy. Serve with raw veggies. For more spice, add ½ teaspoon cumin and pinch of cayenne pepper.
