Wednesday, March 15, 2017

"Shamrock" Green Vegan Dip For St. Patrick's Day

You do not have to be Irish to have a lot of fun on St. Patrick's Day. If you have ever visited Chicago on this Irish holiday, you could not possibly miss the prevalent green color that spills, literally, into the Chicago River. This annual ritual is enjoyed by Chicagoans and visitors alike. And just like the Chicago River, your wardrobe and your menu should magically turn shamrock green as well. 

To celebrate Paddy's Day this year I created a very simple and easy to make green dip that is served with the appetizer crudites. To really enjoy it, I suggest that you made individual portions for each guest and served the raw veggies on a large platter placed in the middle of the table. To make the dip you should use at least one avocado per person. The recipe below serves four.

  • 4 ripe avocados
  • 1 cup roughly chopped green herbs (I used flat Italian parsley, basil, mint, and wild garlic)
  • 4 large garlic cloves
  • 1 small jalapeno pepper, seeds removed
  • juice of 1 large lemon
  • 2 Tbsp virgin olive oil
  • 1/2 tsp Celtic sea salt
  • freshly ground pepper to taste
  • 4 green bell peppers, tops cut off, seeds removed

  • In a blender or a food processor whiz all ingredients until you get a rather thick, but creamy consistency. Do not over process. If the dip is too flowing, add another avocado. If it is too thick, add some more lemon juice. Depending on the kitchen tool you are using, you may want to blend the herbs, garlic, jalapeno, and lemon juice first, till the herbs are well chopped. Then add the avocado, oil, salt and pepper.
  • When you are satisfied with the consistency, adjust the taste to your personal liking. Portion out the dip into four prepared bell peppers and garnish with fresh mint. Place each bell pepper on individual quarter plates and serve with raw veggies. Enjoy in good company!

The magic of this recipe lies in its simplicity. The taste depends on the herbs you will use to make it. Tarragon and parsley will make it taste a little grassy, while mint and basil will add Mediterranean touch. Wild garlic is a very special her in itself. It harmonizes with other herbs and goes very well with lemon juice and garlic.  Jalapeno add a little excitement to this otherwise mild recipe. Serve this dip with broccoli florets, celery, cucumber, radishes, turnips, and young carrots.

Tip: If you make the dip thick enough it can be used as a spread on raw crackers or bread. If it is thin and flawing, you can use it as a delicious salad dressing. Experiment. it's fun!

My green outfit for St. Patrick's Day - this beautiful shamrock
t-shirt was designed by my husband James and can be
purchased here

Wishing everybody a very happy and green St. Patrick's Day - in radiant health, passionately raw - Dominique

Dominique Allmon@2017

Wednesday, March 1, 2017

Pink Lady Detox Salad by Passionately Raw!

This beautiful and tasty salad was inspired by a bunch of pink lady roses that I got on St. Valentine's Day. Pink in all it possible shades! I hope you enjoy this recipe, not simply for its health value, but also for the mixture of flavors, textures and colors. I can only hope that you don't get put off by the slightly bitter taste of radicchio. According to TCM (Traditional Chinese Medicine) the bitter taste is associated with the heart. Bitter tasting herbs have cleansing action. They remove the toxins and help reduce mucus secretions, this reducing inflammation and infections. 


for the salad
  • 1 medium large radicchio lettuce
  • 1 small beet, chopped or shredded
  • 1 small purple onion, thinly sliced
  • 6-8 radishes, thinly sliced
  • 1/2 cup raspberries
  • 1/2 cup purple micro-greens (I used purple shiso and red cabbage micro-greens)

for the dressing
  • freshly pressed juice of 1/2 pomegranate (about 1/4 cup)
  • freshly pressed juice of 1/2 lemon
  • 1/4 cup raspberries 
  • 1 Tbsp apple cider vinegar
  • 1 garlic clove
  • 1/4 cup virgin olive oil or any cold pressed oil of your choice
  • 1/2 tsp chili flakes 
  • 1/2 tsp pink Himalaya salt
  • generous amount of freshly ground black pepper

  • Break or chop the radicchio leaves into manageable pieces. You can cut it into wedges if you prefer. 
  • In a large bowl gently mix all salad ingredients. Reserve some raspberries, radish slices, and micro-greens for the garnish.
  • In a blender, whiz a dressing using all the dressing ingredients. I did not use any sweetener. The natural sugar from pomegranate and raspberries was quite satisfying. Adjust the taste to your personal liking. If it is too liquid for you add a bit more oil and a few more raspberries. Raw honey can be used for sweetening if needed.
  • Add the dressing to salad bowl and mix gently.
  • Arrange the salad on individual platters. Garnish with raspberries, radish slices and purple micro-greens and serve right away. Enjoy in good company!

For a dish to claim that it has a detoxifying properties it must have ingredients that are actually known for their detoxifying capacity. If you only used lemon juice, garlic, and apple cider to make the salad dressing, your liver would already profit from the synergistic action of the healing compounds in these ingredients. Purple onions, radicchio, radishes will help you to detoxify as well. Raspberries and pomegranate contain powerful cancer fighting compounds that help protect the DNA. Use these ingredients in different combinations as often as you can. Your body will thank you.

In radiant health - passionately raw - Dominique

Dominique Allmon©2017

*Information in this article is not meant to diagnose or cure a disease.

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