Last week when we went to The Unschoolers Winter Waterpark Gathering we stayed in a room with a full kitchen, so we were able to bring all of our own food-and too much of it! Two of the many things I brought that traveled really well were these Figgy Nut’ins
and this raw ranch dip
I loved them both so much I made more today!
The ranch dip is super easy and definitely tastes better the longer it sits. This recipe comes from The Complete Book of Raw Food
1 1/2 cups raw cashews
4 teaspoons lemon juice or 2 1/2 teaspoons raw apple cider vinegar
1 teaspoon sea salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dill weed
1 teaspoon italian seasoning
1 basil leaf minced
Blend the cashews, lemon juice, sea salt, onion and garlic powder with 1 cup water (less if you want it more like a spread or more if you want it like a dressing) until smooth and creamy.You may need to add more lemon juice or vineger-the cashews are pretty sweet. I also added more of the spices. pour into a bowl.
Add the dill, italian seasoning and basil leaf by hand. Store in fridge up to 2 weeks.
The Figgie Nut’ins recipe is from The Raw Revolution Diet
2 cups of almonds soaked for 8 hours, rinsed and drained
3 cups dried figs, stems removed, chopped, soaked in warm water for 5 minutes and well drained
1 1/2 cups walnuts soaked for 8 hours, rinsed and drained.
1/2 teaspoon orange zest
My additions were godji berries and raw cocoa nibs and some dates because I didn’t have enough figs (I used black mission)
Process almonds into meal, add figs, walnuts and orange zest and any other additions you choose. Process until well combined. Mixture should stick together when pressed into palm.
Form into balls
store in fridge for 1 month and up to 4 months in the freezer.
If you posted a raw recipe on your blog this week and want to share it here please leave a link in the comments to your recipe post or if you don’t have a blog just share your recipe in the comments. Thanks!
What a tasty looking spread! I have made that raw ranch dip before, it really is good, isn’t it! I spread it on a sheet of nori (seaweed), diced up some avocado and tomato, a sprinkle of dulse, tossed in some spinach, and rolled it up and called it lunch. I like how well that dip keeps in the fridge, too, and the flavors really come out after a day or two.
I posted a raw recipe here: http://greenandcrunchy.blogspot.com/2009/02/raw-chocolate-earth-balls-and-raw-vegan.html
They look a lot like your fig newtons. Similar ingredients, too!
This dip is fabulous!
I made it with the cup of water and enjoyed it on my evening salad. Funny thing is since we’ve made this, carrots and dip are vanishing from our fridge really quickly – I guess we have a little bunny who’s discovered the joy of raw snacking ;D