2 cups canned low sodium white beans, drained and rinsed
1 tablespoon fresh lemon juice
2 tablespoons sesame seeds
2 tablespoons red wine vinegar
½ teaspoon Dijon mustard
2 tablespoons water
¼ cup chopped fresh basil
¼ cup chopped fresh cilantro
Blend the beans, lemon juice, sesame seeds, vinegar, mustard, and water in a food processor until smooth. Add the basil and cilantro and pulse very briefly.
Makes two servings. 272 calories per serving.
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A delicious vegan raw-foods dessert taken from ”Life in Balance” by Meg Wolff.
½ cup Brazil nuts
½ cup of shredded coconut
Chop both in a food processor. Pour in a bowl and set aside for coating.
1 cup Brazil nuts
¾ cup walnuts
1/8 cup dates (about 3 dates)
½ cup dried apricots
1 to 2 tablespoons brown rice syrup
¼ teaspoon vanilla
½ cup shredded coconut
2 tablespoons organic raw cocoa powder
(omit if you’d prefer plain)
Run second set of Brazil nuts, walnuts, dates and apricots through the food processor until evenly chopped. Add Remaining ingredients. Process until combined. Roll into ball, then roll in the coating mix. Serves 12-18. Store in refrigerator.
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