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  #1  
Old 10-07-2008, 11:47 AM
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Fairygirl Fairygirl is offline
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Creamy Italian Dressing

This is my new favourite salad dressing, from The Complete Book of Raw Food

Creamy Italian

1/4 cup nama shoyu
1/2 cup olive oil
1/4 cup fresh basil
3/4 cup apple cider vinegar
1/4 cup fresh oregano
1/2 tsp cayenne
4 cloves garlic
1 tbs granulated kelp
2 bell peppers
2 tbs nutritional yeast
1 cup sunflower seeds
1 1/2 tsp dulse flakes

Blend all ingredients together with 2 cups water, till creamy.
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Old 10-07-2008, 12:17 PM
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Oh yay!!! Thanks for posting this, girlie! I'm always on the look-out for new dressing recipes.

Have you tried using soaked sunseeds for this?
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Old 10-07-2008, 01:58 PM
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yuppers girlie! I used soaked and it was just fine You're gonna love this one!
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Old 01-04-2009, 07:59 PM
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Great dressing, but OMG it made a lot!! How long does this last? Again, it did have great flavor. Unfortunately it's just me eating it though...
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Old 01-04-2009, 09:04 PM
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interesting , ive just bought both kelp/dulse to add for iodine / iron plus other minerals from the rich sea bottom . and hopefully this recipe shall help mask them into my diet as the sea taste can get seaie , though i am gettingused to it since buying a pound each of the seaweeds and doing a tablespoon each per day .

and i also just broke down and payed the ten dollar ticket for ten ounces of nama shoyu = massive sticker shock .
but im seriously into working on soaked wheat seed recipes and wanted to try the raw soy sauce on it so giving it a test . i bought ' ohsawa ' brand , all organic plus spring water

so far wheat seed soaked like 35 hours then drained / dried like 8 hours has the best texture / softness / chewiness , and tomato / avacado / spring onion / paprika were my favorite adds . alot of avacado made it .

next test is adding something like a garlic clove to the soaking water in effort to impart taste .
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Old 01-05-2009, 07:46 AM
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Hi Fairy--the Dessert Queen,
Thanks for posting from one of my favorite books: The Complete Book of Raw Food.
I'm looking at this recipe and can imagine the garlic and basil aroma with a cheesy texture from nutr. yeast. Right?

carolg
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Old 01-06-2009, 01:33 PM
yumyum yumyum is offline
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i'll try this soon.
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  #8  
Old 01-07-2009, 07:19 PM
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Quote:
Originally Posted by carolg View Post
Hi Fairy--the Dessert Queen,
Thanks for posting from one of my favorite books: The Complete Book of Raw Food.
I'm looking at this recipe and can imagine the garlic and basil aroma with a cheesy texture from nutr. yeast. Right?

carolg
Mmmm yeah Carol, its like no other flavour! LOL

I always half the recipes - oops forgot to mention that when i posted the recipe.
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Old 01-15-2009, 06:06 AM
rawererin rawererin is offline
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Do you think I could sub lemon juice for the ACV?
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