Our favorite salsa. It keeps well in the fridge, so I usually make a double or triple batch to keep everyone happy for a week at a time.

This is also really tasty if you add half a cup of this salsa to half an avocado and mash it all together. Serve with crackers/chips or veggie sticks.

PLEASE NOTE: I included this recipe in the Kids category, but it is not appropriate for children under one year.

My girlfriend swears that her fiance asked her to marry him because of this sauce. Maybe you will have similar results, maybe not, but I guarantee that you will find this sauce unbelievably tasty!

We use it for everything – as a dip, a dressing, a pasta sauce, etc. But our favorite way to use it is as a sauce for salad rolls – use a lettuce wrapper, and load up the ripe avocado, sliced red peppers, julienned carrots, sundried tomatoes, red onion, sprouts, etc., then slather on a generous portion of this sauce, roll it all up and serve.

This sauce keeps well for about a week, so you can easily double or triple the recipe if you find you like it.

This recipe originally called for tequila to be mixed with the lime-juice, but it is just as good without. It’s a good dish to serve at a party, and kids seem to like it too.

For the chili powder, I left the amount blank, because it really depends on the type you are using and your personal “spicy” preference. I use chipotle chili powder (not technically raw), and usually put around 1/2 tsp.

Someone else deserves the credit for this recipe, but I can’t remember where I jotted it down from. All I know is that it is a really tasty and decadent recipe to whip up when you are craving something sweet. At some point, I plan to try experimenting with this for a raw version of cookie dough ice cream – yum!

PLEASE NOTE: I included this recipe in the Kids category, but children under 1 year should not be served honey. Also, some children can have adverse reactions to sesame and cacao, so please use caution.

This is from a Vegetarian Times recipe. They served it with fettucine noodles and described it as having “the texture of an Alfredo sauce”.
I serve it over julienned veggies – carrots, parsnips, zucchini, peppers, cucumber, etc. – softened with salt and oil or use it as a guacamole-type dip for veggie sticks.
It’s really refreshing and we enjoy it as a summer salad. I hope you enjoy it too.