Tuesday, September 28, 2010

Raw Food Dolma

  • 1/4 cup sun-dried tomatoes soaked until tender
  • 2 tbs fresh dill - chopped
  • 2 tbs fresh cilantro - chopped
  • 2 tbs raisins - soaked
  • 1/4 cup pine nuts soaked in water for a couple of hours
  • 1 tbs olive oil
  • pinch of sea salt
  • black pepper

Lemon-dill sauce:
  • 1/2 cup of pre-soaked cashews
  • the juice of a lemon
  • water for blending
  • dash of salt
  • fresh dill
collard greens - stems removed - to be used as a wrapping

  • Use a food processor and blend all the ingredients until you reach desired consistency. You might have to add a little water or lemon juice. 
  • Spread the filling on collard leaves and form small rolls.
  • In a food processor blend all the ingredients to make the sauce and use it as a dip for your dolma. Enjoy in good company!


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