I'm so excited to share with you this savory sauce I've created this week... I ate this with a so delightful sushi roll (the best I've ever had!) made of: parnsip rice (found here:http://therawchef.com/therawchefblog/raw-recipe-broccoli-hoisini-sauce-parsnip-rice, but without mac nuts or green onion, but added fresh chives), avocado, sun-dried tomatoes, shredded carrots, alfalfa and chia sprouts, bell pepper, green onion, ananas, sesame and fresh cilantro and bee balm leaves, roll in a nori and spinach lined rice paper sheet (not raw).. yum!
this dip is great for dipping baby carrots, cucumber slices, etc!! I made this off the top of my head when I wanted a good dip for my carrots!
This recipe uses collard leaves for wrapping up vegetables, such as spinach, zucchini, black olives, and avocado, with a delicious Red Pepper Hummus.
From the book Ani's Raw Food Essentials by Ani Phyo. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright (c) 2010.
Photo credit: Tyler Golden.
I found the original recipe on Sprout People's website, but I changed it up by adding more sprouts and less salt and spices to it. To see a picture of this recipe, go to: http://nocrapdiet.wordpress.com/s-recipes-rawism/. Enjoy! =)
Yummy in my tummy!
Use this as a sauce, dip, dressing, etc.
It's way better than any of the high fat hummus recipes I've EVER made! And doesn't leave you wanting to lay day for a nap afterward!