Tuesday, July 30, 2013

Cooling Cucumber Mint Juice

When outdoor temperatures oscillate between upper nineties and 110°F or so, nothing can be more important than staying cool and hydrated. Few things can do a better job than mint and cucumber.

In the Traditional Chinese Medicine both, mint and cucumber, are considered to be cooling. Cucumber is 96% water. It is rich in chlorophyll; minerals, especially calcium, magnesium, potassium and silica; and vitamins, especially A, B1, B6, B9 (folate), K and C. 

Cucumber not only helps you stay cool and hydrated, it also speeds up the detoxification process, stabilizes blood pressure, and improves digestion. But this is not all! Research shows that cucumber contains three lignans - lariciresinol, pinoresinol and secoisolariciresinol - that are known to reduce the risk of several cancers. Other compounds in cucumber help reverse inflammatory processes in the joints. Cucumber also helps reduce the levels of uric acid and dissolve kidney stones. It also contains a hormone needed by the pancreas for the production of insulin.

Fresh mint in this recipe can only enhance the cooling action of cucumber. It helps soothe the digestive tract, improve digestion, clean the blood and remove toxins from the body. Inhaled, the etheric oils in mint help wake up the senses and improve concentration. This is something to consider if you have to stay alert on a very hot day. 

  • 2 long English cucumbers
  • 1 large bunch of fresh mint

  • If your juicer is powerful enough, you do not even need to chop up the cucumbers. Otherwise, cut the cucumbers in manageable chunks, leave the peal on but make sure you washed the wax off. Feed the juicer alternating between sprigs of mint and cucumber.
  • Pour into tall glasses, decorate with sprigs of mint and enjoy chilled!
To save time I placed a handful of ice cubes into my juicer's carafe. The juice was cooling while being made.

Tip: You may not be able to find English cucumbers in some part of the world. You can, of course, use the common garden cucumbers. They are just as good if not even more aromatic than the English ones! Simply peel them and remove the seeds before juicing. 

To really enjoy the cooling effect of this green juice simply inhale deeply while you sip. The etheric oils of the mint will enter your nostrils and thus give you a sensation of incredibly cool freshness. This really is a blessing on an unbearably hot day.

In radiant health - passionately raw - Dominique

Dominique Allmon©2014

For more raw inspiration check out these fabulous books:


Sunday, July 28, 2013

Chocolate Mint Brownie Bites by Russell James

This wonderful recipe comes from one of my favorite raw food chefs - Russell James. Most of his creations are quite easy to make and quite tasty. Even those who do not particularly care to become raw foodies are quite comfortable with Russell's creations.

This recipe requires a little work, but believe me, your labor will pay off. The brownie bits are simply divine. Read the recipe, get all the ingredients and roll up your sleeves! Remember to buy organic ingredients whenever you can.


For the brownie base
  • 2 cups cashew flour*
  • 2 cups oat flour**
  • 1 cup cacao powder
  • 1/2 cup coconut nectar or honey
  • 1 tsp vanilla powder or scrapings 1 vanilla pod
  • 1/2 cup tahini
  • 1 tsp cinnamon 
  • 2 tsp tamari
  • 1/2 cup purified water
  • 2 tbsp lemon juice
  • 1 cup pecans, roughly chopped

For mint chocolate
  • 1 cup cashews, soaked 20 minutes, then rinsed
  • 3/4 cup cacao butter, (measured when solid) chopped small and then melted
  • 1/4 cup coconut nectar or honey
  • 1/2 tsp lemon juice
  • 1/4 cup tightly packed mint
  • 1 drop mint essential oil

For the chocolate topping
  • 1 cup cashews, soaked 20 minutes, then rinsed
  • 3/4 cup cacao butter, (measured when solid) chopped small and then melted
  • 1/4 cup cacao powder
  • 1/4 cup coconut nectar or honey
  • 1/2 tsp lemon juice
  • 1/4 cup water
  • 1 tsp vanilla extract
  • 1 tsp lemon juice

  • Start with the brownie base. Cashew flour* is simply dry cashews that have been processed to crumbs in a food processor. Some larger pieces in there are OK too. 
  • Oat flour** can be made by blending dry oats in a high-speed blender or coffee grinder. 
  • Mix all ingredients by hand, in a large bowl.
  • Press into a brownie tin an dehydrate at 115 degrees F for 12 hours. Once dehydrated, place covered in the fridge, ready for the mint chocolate layer.
  • To make mint chocolate blend all ingredients in a high-speed blender until smooth. Pour on top of the brownie base.
  • Place in the freezer whilst working on the chocolate topping.
  • Chocolate topping is the last step in this recipe. To make it blend all topping ingredients in a high-speed blender until smooth.
  • Take the brownie tin from the freezer. You should find that the mint layer has firmed enough to pour this next layer on top. Once this final layer has been poured in and smoothed out, leave in the fridge overnight to set. The whole thing is then ready to be removed from the brownie tin, cut into small squares, and then either kept refrigerated for up to a week, or frozen and defrosted as needed. 
Enjoy in good company even if you feel like hiding and having all the brownie bites by yourself!

In radiant health - passionately raw - Dominique


Russell's recipes come with different degrees of sophistication - from very quick and easy to  a bit more demanding. But no matter how complex, his recipes are always fun and quite easy to follow. 

The raw food magician Russell James

Russell, who is a quite admirable guy, has published a number of wonderful cookbooks that open new perspectives on raw food. Please, visit his website to learn more.


Image sources here and here

Wednesday, July 24, 2013

Stone Fruit Salad with Lemon-Thyme Marinade

If you are entertaining in summer and wish to treat your guests to some raw food, here is a simply wonderful and very elegant fruit salad that can be eaten either as an appetizer or as dessert.

It takes a few minutes to prepare it so you probably should make it first and keep it chilled in the fridge for 15-20 minutes for flavors to mix. In this time you can get busy with other dishes you are wishing to serve.

To make this salad I used organic dark cherries, organic peaches, wild white peaches, organic nectarines and organic apricots. You can add some plums as well. The proportions are really up to your personal liking. Buy whatever is ripe, organic and in season. Double and triple the amounts depending on how many people are to enjoy this salad. You can portion it out on individual plates or in small salad bowls, or place in a large bowl on your buffet. Remember to keep it slightly chilled.

  • 5-6 peaches
  • 5-6 nectarines 
  • 5-6 plums
  • 10 apricots
  • 1 lb cherries

For the marinade:
  • juice of 1 or 2 lemons depending on the size of your salad
  • few sprigs of fresh thyme
  • 2 Tbsp raw honey
  • tiny pinch pink Himalaya salt to enhance the taste

  • Wash the fruit and remove the stones. 
  • Cut the fruit into halves. With a sharp knife slice the halves into thick wedges. 
  • Place the cut fruit in a large bowl.
  • In a smaller mixing bowl whisk a marinade using all the lemon juice, thyme and honey. Add pinch of salt to taste. 
  • Pour the marinade over the cut fruit and mix gently. Cover the bowl and place in fridge for 15-20 minutes.
  • Mix the salad one more time and portion out. Enjoy in good company!

Fruits are a perfect food and do not really need much preparation, but when you have guests who are not necessarily raw foodies, fruitarians or vegans, serving a tempting fruit salad is probably the best way to introduce people to a new way of eating. Make sure, however, that your guests do not suffer from allergies. Many people are allergic to apricots and cherries. I noticed that when you buy certified organic produce and wash it well, allergic reactions diminish. 

In radiant health - passionately raw - Dominique

Dominique Allmon©2013


Monday, July 22, 2013

Health Benefits of Watemelon

Like no other fruit, watermelon is considered by many to be a perfect Summer fruit. Thanks to its high water and mineral content, water melon is a tasty thirst quencher. This quality was greatly appreciated as far back in history as Ancient Egypt and Ancient China. 

Watermelon (Citrullus lanatus) belongs to the family Cucurbitaceae. It is a vine-like flowering plant that most probably originated in Southern Africa. The plant produces large fruits whose flesh is pink or dark red when ripe. The fruits are covered with thick, green rind. There are more than 1200 varieties cultivated all over the world.

Watermelon is rich in nutrients:
  • vitamins, especially the vision supporting vitamin A, the immune system modulating vitamin B6 and the immune system boosting vitamin C 
  • minerals, especially magnesium and potassium
  • amino acid citruline 
  • carotenoids lycopene and beta carotene
  • flavonoids lutein, zeaxanthin and cryptoxanthin
  • tripterpenoids
As mentioned before, because of its very high water content, watermelon is a wonderful thirst quencher. In Traditional Chinese Medicine the red flesh of the fruit is considered to be cooling and used to purify blood and dispel symptoms of internal and external heat. A very popular watermelon lozenges are prescribed to cure sore throat. To address different symptoms, Chinese doctors use all parts of the fruit, including the rind and the seeds.

Watermelon is a perfect anti-aging superfood. It has few calories, but is very rich in phenolic compounds that include flavonoids, carotenoids, and tripterpenoids. These compounds help fight inflammation and provide protection against free radicals.

The carotenoid lycopene that gives watermelon its red color, is a very effective free-radicals scavenger. In fact, watermelon contains higher levels of lycopene than any other fresh fruit or vegetable - 15 to 20 mg per two-cup serving. The content depends on the ripeness of the fruit.

Lycopene has the ability to inhibit many inflammatory processes in the body including:
  • the production of pro-inflammatory messaging molecules
  • the expression of such enzymes as the cyclo-oxygenase and the lipoxygenase that can lead to increased inflammatory response
  • the activity of molecular signaling agents like nuclear factor kappa B (NFkB)
Another anti-inflammatory compound, the tripterpenoid cucurbitacin E, blocks the activity of cyclo-oxygenase enzymes and neutralizes reactive nitrogen-containing molecules or the RNS.

Watermelon is an amazing source of the amino acid citrulline. The flesh of a watermelon contains about 250 mg of citrulline per cup. Among others, citrulline is converted by the kidneys and the endothelial cells (cells that line our blood vessels), into amino acid arginine. An enzyme called nitric oxide synthase or NOS, takes the amino acid arginine and uses it to help produce nitric oxide (NO). NO is a muscle relaxant that tells the smooth muscles around our blood vessels to relax. When this happens, the space inside our blood vessels can expand, allowing blood to flow more freely. The relaxation of muscle tension and increase in blood flow constitutes the mechanism by which NO can improve the erectile function in men. Although consumption of watermelon significantly increases levels of arginine in the body, the amount of citruline is not enough to cure erectile dysfunction with one portion of watermelon alone.

Citruline also has the ability to flushe the kidneys and the liver of stored aluminum. Aluminum can be damaging to the cells. It not only enters our bodies from the environment, but is also a byproduct of protein breakdown within the body.

Latest research also demonstrated that citruline may affect the way fat is deposited in the human body. When citruline converts into arginine, arginine-related molecules called polyarginine peptides are also formed in the body. These compounds are able to block activity of an enzyme called tissue-nonspecific alkaline phosphatase, or TNAP. When TNAP activity is shut down, fat cells (adipocytes) create less fat. The less fat is produced, the less fat is deposited in the body.

Watermelon seeds are also beneficial to health. They contain B Vitamins; incredibly bio-available iron and zinc; magnesium; omega 6 fatty acids; and the cardiovascular system supporting amino acid arginine. They also contain lysine, tryptophan, and glutamic acid.

The nutrient content makes watermelon one of the healthiest foods available to us. Although a ripe watermelon contains sugar, the fruit has a law glycemic index which means that it will not cause rapid spikes in blood glucose levels. Some animal studies suggest that watermelon juice may even have a positive effect on blood sugar metabolism.  

Watermelon is considered to be a natural diuretic. It helps increase the urine flow, but unlike caffeine it does not put any strain on the kidneys. Moreover, watermelon helps the liver process ammonia.

Watermelon is a good source of amino acids cystein, glutamate and glycine that are necessary for the synthesis of glutathione. Glutathione is the body own antioxidant, detox agent and immune system modulator. Glutathione helps the body effectively excrete mercury, aluminum and pesticides, and improves the efficacy of vitamins C and E in the body.

When fully ripe, watermelon is an alkaline-forming fruit. This fact alone makes watermelon incredibly beneficial to health as diseases such as cancer can only thrive in an acidic environment.

By Dominique Allmon

*Watermelon is a very versatile fruit that can be eaten in many ways. For raw recipe suggestions please click here


*This information is for educational purpose only. It is not meant to diagnose or cure a disease.

Creative Commons License
Health Benefits of Watermelon by Dominique Allmon is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License

Monday, July 15, 2013

Spicy Raw Sun Dried Crackers

Like most raw foodies I love freshly made juices and cannot imagine my life without my Breville juicer. But every time I make a juice I feel bad about wasting so much fruit and vegetable pulp.

Although the pulp is a wonderful enrichment for the compost pile, I always thought of a better way to use it. I usually save some pulp for smoothies, raw soups, dips and desserts. Last weekend, however, I "manufactured" wonderful raw crackers and even more wonderful bread spread. They both taste like summer!

Spicy raw sun dried carrot flax tomato crackers

I must admit that it took a little work to make the crackers, but it was fun. And since the weather was magnificent I decided not to use a dehydrator, but to dry them in the sun. After about twenty hours they were ready to eat. Another 5-6 hours in the sun would make them perfectly dry for storage, but I had no intention to store them. I made a very small batch and intended to eat them right away...

A word about herbs and spices. I used dried herbs because they are much more aromatic than the fresh ones. I wasn't sure about onion and garlic. In their raw state they may have been a bit too overpowering and I did not quite know what would happen to my crackers in the plain, hot sun. This would not be a problem if I used the dehydrator, I guess.

  • 1 cup carrot pulp
  • 1/2 cup sun dried tomatoes
  • 1/2 cup shredded flax seeds
  • 1/2 cup water
  • 3 Tbsp virgin olive oil
  • 1/3 tsp Kosher salt
  • 1 tsp hot chili flakes (you may use less)
  • 1/2 tsp dried garlic (flakes or powder)
  • 1/2 tsp dried onion (flakes or powder)
  • 1 Tbsp dried Italian herbs (basil, oregano, thyme)

Pure goodness in a jar!
Carrot, flax, and sun dried tomato bread spread all'arrabiata

  • Place all ingredients in a food processor and blend until you receive a nicely malleable "dough." Use the S blade. Depending on how good is your juicer, you may have to add a little bit more water. Some juicers extract so much juice from the veggies that the remaining pulp is almost as dry as flour.
  • Taste the "dough" and adjust the amount of herbs and spices to your personal taste.
  • Spread small portions of the dough on a sheet of baking paper and, using a spatula, form small crackers that are not too thin and not too thick. This is a bit tricky if you are making raw crackers for the first time. It takes a little experimentation to find out the most optimal thickness. Making a small batch at first is probably the best thing you can do at this point.
  • Expose the crackers into a direct sun for as long as it takes for them to dry. If they are not ready by the end of the day, keep them indoors during the night. In this way they will not accumulate any moisture. 
  • Once you made your crackers, you can store them in a jar. Make sure that they are perfectly dry or they may spoil before you can eat them.
While my crackers were drying in the sun, an idea occurred to me. The "dough" tasted so good that it actually could be eaten just like that. I made another batch of it and added 1/2 cup virgin olive oil. In this way I made a small jar of incredibly delicious bread spread. If I added a bit more water, I would have received a wonderful pasta sauce all'arrabiata. And all this because I first had juice made of two pounds of carrots and did not feel like throwing the pulp away!

 Ingredients processed in a food processor

Watching my crackers soak up the energy of the sun, I enjoyed my spicy spread on a slice of sprouted Essene bread. I hope you will, too.

I radiant health - passionately raw - Dominique

 Sprouted Essene bread with spicy carrot flax tomato spread

P.S. You can make these crackers using a dehydrator. I decided to dry them in the sun for two reasons. First, the weather was simply too wonderful to waste it just like that. Long before someone invented dehydrator, people were drying different foods in the air. Second, food that is dried in the sun accumulates energy of the sun. Thus produced food nourishes not only the body, but also the human aura.

Dominique Allmon©2013



Sunday, July 14, 2013

Cherry Chocolate Smoothie

A bowl of ripe cherries and a chocolate! Is there anything that we can wish for? Maybe not, but as far as this smoothie is concerned only two other ingredients are needed. Maybe three...

  • 2 cups ripe organic pitted cherries
  • 1 cup raw cacao
  • 1 1/2 cups organic coconut water or if you wish for a richer texture, organic nut milk of your choice
  • pinch pink Himalaya salt
  • pinch grind hot pepper (optional)
  • 1-2 drops liquid stevia (optional)
  • 1-2 ice cubes

  • Place all the ingredients in a blender and process on high speed until perfectly smooth. If your cherries are very ripe you do not need to add any sweetener. If you must, use stevia since it does not affect blood glucose levels.
  • Pour into tall glasses and enjoy this hypnotic mixture in good company!
This is a very simple and very tasty smoothie. I created it with my health in mind. Cherries, raw chocolate, coconut water, hot chili, and pink Himalaya salt are combined together to deliver maximum health benefits. Make this smoothie as often as you can to protect your body with vital nutrients. Use frozen cherries if cherries are not in season.

In radiant health - passionately raw - Dominique

Dominique Allmon©2013


Friday, July 12, 2013

Delicious Summer Salad with a Creamy Lemon-Pepper-Avocado Dressing

This is another interesting salad. I make it in summer when kohlrabi and radishes are in season. When I first made it I was sort of "forced" to use these particular ingredients. My supermarket had a great produce section, but not many organic veggies on the shelves. I've got leeks, radishes, kohlrabi, English cucumbers, Haas avocados, and lemons. No lettuce, no greens. On my way home I created this recipe in my head and imagined how it would taste. Mild cucumbers and kohlrabi will get a little spicy tinge from leeks and radishes. The dressing had to harmonize with all the ingredients. It should not be too overwhelming, but also not too mild. A simple vinaigrette would probably be enough, but I intended to have this salad and nothing else for dinner so it had to be nutritious. This is how I came up with a very rich and creamy lemon pepper avocado dressing.

Organic ingredients

Ingredients for the salad:
  • 1 medium large kohlrabi
  • 1/2 English cucumber
  • 5-6 radishes
  • 1 leak 
Ingredients for the salad dressing:
  • 1 ripe avocado
  • juice of 1 small lemon
  • zest of 1 small lemon
  • 2 Tbsp virgin olive oil 
  • freshly grind black, white and pink pepper
  • Celtic salt to taste 

    undressed salad

    • Wash and peel kohlrabi. Cut kohlrabi into halves and slice into thin slices. If you bought your kohlrabi with greens, take two to three young leaves and chop them. Place kohlrabi and the green in a bowl.
    • Wash radishes and cut them into thin slices. Chop the radish greens. Mix together with kohlrabi.
    • Wash the cucumber. Leave the peel on and cut it into slices. Mix gently with the other vegetable.
    • Wash the leak and cut it into slices. Mix with the other vegetable. Set the bowl aside. 
    • To make the dressing place flesh of ripe avocado in a food processor. Add lemon zest, olive oil, and lemon juice. Process until smooth. Add salt and a generous amount of freshly grind pepper. Blend again. You may need to add more lemon juice if your dressing turns too thick. If you think your dressing is too acidic, add 1 Tbsp of purified water.
    • Pour your dressing over the chopped vegetable and mix well. Serve right away and enjoy in good company. 

    Ready! Salad with creamy lemon pepper avocado dressing

    Most people are discarding the lemon peel. This is such a waste! If you have bought organic lemons you can eat the peel. Simply wash your lemons in warm water to remove any dirt or dust. Use the zest to add interesting gustatory nuances to your salads, salad dressings and smoothies. You can preserve lemon peel in vinegar or dry it in the sun or in your dehydrator. Dried lemon peel can be powdered and used as spice.

    And last, but not least. While making the dressing, remember to dip the halves of your avocado in ice water. This simple step will prevent avocado from turning brown. Your dressing will have the most radiant, avocado-green color, instead.

    In radiant health - passionately raw - Dominique

    Creamy lemon pepper avocado dressing


    Monday, July 8, 2013

    Watermelon Slush

    When I look back in time, watermelon always was the ultimate summer fruit for me when I was a child. We had peaches, cherries, young apples, and apricots, but nothing could top up a large wedge of chilled watermelon and all that juice that was flowing dawn our arms as we tried to eat our way to the rind.

    You may disagree, but for me there is nothing better on a hot summer day than a chilled watermelon! 

    Watermelon is rich in vitamins, minerals, amino acid citruline and lycopene. Because of its very high water content, watermelon is a wonderful thirst quencher. Moreover, in Traditional Chinese Medicine the red flesh of the fruit is considered as cooling.

    Watermelon is quite versatile and can be eaten in many ways. You can add it to smoothies, salads, and juices. You can turn it into a sorbet, granita, or a slush.

    In the recipe that follows I used a very ripe watermelon. Since it was very sweet I did not have to add any sweetener. I also did not discard the seeds. Many people do not know that the seeds are rich in B Vitamins, minerals, especially magnesium, omega 6 fatty acids, and the cardiovascular system supporting amino acid arginine.

    • 2 cups watermelon, cubed
    • 2 cups frozen watermelon, cubed
    • juice of 1/2 lime (optional, but it makes a big difference)
    • 1 tsp chopped fresh mint leaves (optional)

    • Cut watermelon into manageable chunks. Put 2 cups into freezer and wait for 20 minutes or so. Thanks to a high water content watermelon freezes quite quickly. 
    • Place the fresh and the frozen watermelon in a blender, add lime juice and chopped mint. Blend until smooth. Done!
    • Pour into tall glasses and enjoy in good company on a hot summer day.

    In radiant health - passionately raw - Dominique

    Dominique Allmon©2013


    *Information in this article is for educational purpose only. It is not meant to diagnose or cure a disease.

    Thursday, July 4, 2013

    Radish Detox Smoothie

    Radishes may not be the first ingredient that comes to mind when you are getting ready to make a smoothie, but I can assure you that they can be safely used in this and many other sweet or savory smoothie recipes.

    Radishes offer many health benefits and should consider eating them frequently. They contain Vitamin C, zinc, B-complex vitamins and phosphorus. All of these are very effective in treating skin disorders such as rashes and dry skin.

    Radish is rich in folic acid and anthocyanins. These nutrients are very effective in fighting cancer. Nutritionists believe that radish is effective in fighting oral cancer, colon cancer and intestinal cancer as well as the cancers of the stomach and the kidneys.

    Radish helps relieve respiratory congestion. This is of interest to people suffering from asthma and such respiratory conditions as bronchitis and sinusitis.

    Radish also supports the gallbladder and liver functions and protects these organs from infections.  It is a wonderful detoxifying food as it contains sulphur based chemicals, which regulate the production and flow of bilirubin and bile, and the production of enzymes and digestive acids. It also helps remove excess bilirubin from the blood.

    Radish is a natural diuretic.  in preventing and fighting urinary tract infections. Radish juice, for instance, can help to cure the burning feeling people experience during urinary tract or bladder infections. It is also an excellent kidney cleanser and detoxifier.

    Now, how about the leaves?

    Most people haven't got the slightest idea that radish leaves are a significant source of calcium, iron, magnesium, folate, vitamins A, C, K and many other nutrients. Not only are radish leaves edible, they are the most nutritious part of the radish plant! Instead of discarding them, you can add them to your smoothies, juices and salads.

    ~ Radish Detox Smoothie ~

    • 1 bunch radishes
    • 1/2 cup mixed sprouts: sunflower, alfalfa, radish
    • 1/2 cup chopped radish leaves
    • 1 ripe banana
    • 1/2 fresh or frozen raspberries
    • 1/2 fresh or frozen strawberries
    • 1 1/2 cup coconut water
    • 1/2 cup Thai style coconut milk
    • pinch pink Himalaya salt
    • few drops of liquid stevia (optional)
    • 4-5 ice cubes if you are using fresh berries

    • Place radishes, sprouts and radish leaves in a blender. Add coconut water. Process for 30 seconds or so.
    • Add berries, banana and the coconut milk. Process until smooth. Add ice cubes if you are using fresh berries and blend again.
    • Add pinch of pink Himalaya salt  and, if necessary, a few drops of liquid stevia. Process for 15 seconds. Ready!

    Enjoy this delicious smoothie as often as you can. Radishes, sprouts, berries and coconut water work in synergy to provide maximum support for your body.

    In radiant health - passionately raw - Dominique

    Dominique Allmon@2013


    Monday, July 1, 2013

    Raw Organic Tahini Almond Dressing

    Nothing dresses up a salad like a wonderful, easy to make salad dressing. Don't even get tempted to go without or use fat-free version. Our bodies need healthy fat! Also, the fat soluble nutrients can only be absorbed with fat. Otherwise they are wasted.

    • 1/3 cup raw organic tahini 
    • 1/2 cup virgin olive oil
    • freshly squeezed juice of 1/2 organic lemon (use more if needed)
    • 2 organic garlic cloves, minced
    • 1/2 small organic white onion, chopped
    • 1 Tbsp chopped fresh cilantro
    • Celtic salt and freshly ground pepper to taste 

    • Blend all the ingredients until smooth. Adjust the amount of liquids to achieve your preferred consistency. Ready.

    Enjoy in good company on all kinds of raw salads! If you reduce the amount of liquid you will have a wonderful dip for raw veggies. To thicken the consistency even more you may add some almond butter and some chopped raw almonds. In this way you will make a wonderful spread that you can enjoy on raw crackers or raw Essene bread. Experiment! There is no limit to your creativity.

    In radiant health - passionately raw - Dominique Allmon

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