I was getting lazy a month or so ago and instead of making dressing in the blender I inadvertently made a raw Bruschetta (that is what it tastes like to me). Do you like Bruschetta? I make it very well. All it has is (all cut up in a big bowl-) : 1 large & 1 small or 3 small tomatoes, green or regular onions, -diced add amount- your preference- I put a lot in avocado, 1/4 to 1/2 of one- diced spinach- finely shopped- 1-2 handfuls garlic 1-2 cloves extra virgin cold-pressed olive oil pour over, maybe 1/8-1/4 cup- don't skimp or drown though, organic basil flakes dried or fresh- I tend to use dried (one less thing to chop) add as much as you'd like , start light and add more after tasting and celtic sea salt per your taste.(I add salt AS I am eating it) I eat it with those. Mauk brown (flax) crackers you get at Mother's Market (Irvine, Huntington Beach, Cost Mesa and Laguna)
"Hickory & Paprika" is my first choice- goes great! (NOTE: Just found out that the liquid smoke they use may not be considered raw since it is a by-product of a cooked process (boiling/steaming hickory chips) they only use 1/4 cup for 8 dozen crackers, I no longer am eating them until it's 100% raw) "onion and cumin" flavored -my 2nd choice It is totally awesome. Enjoy- almost no cleanup (cutting board & knife only!)
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