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I think normal mustard is just crushed mustard seeds with water to make a paste, I guess that if you got some mustard seeds ground them up in a spice grinder or coffee mill (my blender has a coffee mill attachment on it) then just mix into a paste with some water, then that may do the trick, I am only guessing though as I have not tried this, good luck! – I have just looked at the bf’s jar of colemans english mustard it also lists salt and sugar, so may be some salt and agave nectar too?
Ani Phyo has a recipe in her book Ani’s Raw Food Kitchen (which is fab). It is as follows:
Hot Mustard Sauce – 1 TBSP pitted dates, or agave, honey; 4 TBSP dry mustard; 2 TBSP water; 2 TBSP raw apple cider vinegar; Juice of 1 lemon, about 2 TBSP; pinch tumeric; 1 cup olive oil;
If using dates, begin by soaking in 2 TBSP water. Use a fork to puree into thick syrup. In mixing bowl, add date syrup (or alternative sweetner listed), mustard, water, vinegar, lemon juice and tumeric. Stir until well blended. Slowly whisk in olive oil until emulsified. Refrigerate covered. Keeps for 4 days.
It is really easy to make and quite good. Enjoy!
wow, thanks for your fast replies! I think I got all the ingredients so I’ll get going with it! I’ll let you know how it turned out.