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I homeschool and have a health ministry for friends, family, and health lovers world-wide. I'm totally into all-natural and avoid chemicals, food additives, etc. even in my cosmetics. I am working toward eating Vegan, Organic, and raw as much as possible (my family too). I'm married, and have two small kids and two grown step kids. Optimal Health - God's Way ".....and the fruit thereof shall be for meat (FOOD), and the leaf for MEDICINE." Ezekiel 47:12 KJV

Friday, May 6, 2011

Almond Hummus (raw) recipe

Almond Hummus (raw)
by Karen the Raw Food Coach

Traditionally hummous is made with chickpeas. In raw food cuisine it's made with sprouted chickpeas - or at least it is by those who like it! For those that don't (and I sometimes do, sometimes don't...) then here's a fabulous alternative.

By swapping the chickpeas for almonds and adding in a few fresh herbs, here's a recipe that you'll find delicious, will fill you up, will be good in a salad, wrap or spread on crackers and will keep in the fridge for about five days.

Equipment: Food processor or homogenising juicer.

Ingredients:

2 cups soaked almonds
½ cup tahini
1 large garlic clove, minced
2 large lemons, juice of
¼ to ½ teaspoons Celtic sea salt (to taste)
1 Tbsp fresh chopped parsley
1 teaspoon basil
Directions:

Break down the almonds using your homogenising juicer with the blank plate, or, even better a high-powered food processor such as the Cuisinart. If you have neither, with sufficient time and patience you could use a hand blender, but take care with it as this is hard work.
Put the broken down almonds into a food processor along with all the other ingredients. Try to achieve a smooth consistency. Add a little water if necessary.
Process until you have it the way you like it. Some people like chunky bits of nut to remain, while others like it smooth - or you could take half out while chunky and process the rest to smoothness - they actually do taste a little different!
RAW COACH'S TOP TIPS:

Serve with green vegetables, such as lettuce, cabbage, and kale, or spread on flax crackers. Also good, of course, as a dip – great for taking on board a plane as it remains stable on a long flight, and good for car trips.

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