Hello fellow foodies! I’ve been away for awhile and coming back to my blog is like walking into my kitchen with all my favorite ingredients waiting for to be sliced, diced and measured… having oodles of time to idle over recipes and every utensil, dish and baking pan clean. Ahhh…..
Well, my search for deliciousness was not all in vain. I mustered the courage to try another bunch of sprouted garbanzos and am happy to report that my hummus came out pretty good. It even left my husband scraping the bottom of the bowl… and you know what that means if you’re following my blog. The recipe was Spinach and Pine Nut Hummus with Olives from Renée Loux Underkoffler’s book: Living Cuisine. I’m still undecided about wether to buy this book. While it has a ton of detailed information about raw food cooking, I haven’t had too much success with many of the recipes. I love her book, The Balanced Plate, on the other hand and would consider adding it to my home collection. Luckily my local library has two copies so I keep borrowing one of them. All Renée’s books are so very comprehensive with an abundance of research and information. In the The Balanced Plate she includes information on organics, food types, green living and lots lots more!
Also, in the way of deliciousness, my wild rice sprouts came out fabulous! The photo above shows the Sprouted Wild Rice Salad from Eating Raw — a tasty salad that will definitely be on my table again and again and a good dish to introduce raw to regular foodies.
I also made the Live Garden Bugers from this book, but the Garlic Aioli Sauce which the book suggests to accompany the burgers was soooo good… that I can’t imagine eating the burgers without it. In fact, I think this sauce could liven up any garden burger and I highly recommend it. It really was the unexpected star of the entire meal. I even spread it on some Living Rye Bread another Eating Raw recipe. My “bread” came out more like a cracker because I spread it too thin on the Paraflexx sheet but with a little Garlic Aioli — it was divine!
Try it out for yourself! Be adventurous… make your own homemade burgers and almond milk. I’ll bet you can not stop dipping your finger in the Garlic Aioli before trying it on the burger!
RAW GARLIC AIOLI
1 cup pine nuts
1/4 cup olive oil
1/4 cup Almond Milk
1/4 tsp salt
1/2 tsp garlic, minced
1. Add pine nuts and olive oil to a blender and blend on medium speed for 30 seconds. Pour n Almond Milk while blending.
2. Add salt and garlic, and blend for at least 20 more seconds or until a creamy consistency is reached. You might need to stop and scrape down the sides.
