carrot ginger salad dressing & raw chocolate tahini truffles
I was recently asked by my raw-food friend Stacy to guest on her Whole Bodies/Whole Foods series. Below are the raw recipes that I put together for her. The ingredients in raw food recipes can sometimes be daunting - you may not have solid cacao butter or raw ground vanilla bean in your pantry. Sunfood Nutrition is a great resource, and just a few purchases (raw cacao, coconut oil) can carry you through recipes from morning superfood shakes to decadent raw chocolate desserts.
Carrot ginger salad dressing:
- 1 large or 2 small carrots
- 1/2 large cucumber
- 2 tbsp chopped scallions
- 1 tbsp fresh raw ginger (about a one-inch piece)
- 1 handful fresh parsley
- 1 handful fresh dill
- 2 tbsp raw tahini
- 2 tbsp raw unpasteurized white miso paste
- 1 tsp apple cider vinegar
- 1 tsp cold-pressed sesame oil
- 1/2 cup filtered cold water
- Peel and slice carrots, ginger and cucumber and place in a blender (Vitamix works best) or food processor along with scallions, parsley, dill, tahini, miso, vinegar and sesame oil.
- Add water bit by bit until the consistency is how you like it.
Chocolate tahini truffles:
- 4 tbsp raw tahini
- 3 tbsp + 1/4 cup raw cacao powder
- 2 tbsp raw honey
- 1 tsp raw ground vanilla bean
- 2 tsp cacao butter or coconut oil
- 1 tsp liquid (raw almond or coconut milk)
- Blend all ingredients except for 1/4 cup raw cacao powder in a food processor until they form a dough-like ball. If your dough is too oily, blot with a paper towel.
- Roll the dough into ten gumball-sized truffles. Roll each truffle in the remaining cacao powder to coat. Freeze or refrigerate for at least an hour or until ready to eat.