½ cup Olive Oil
¼ cup Purified Water
¼ cup Apple Cider Vinegar
4 tablespoon Mustard seed powder
3 teaspoon Braggs Amino or Nama Shoyu
Juice of from 1/2 of a Lemon
2 Persimmon Pulp, Take the pulpy insides from out of the fruit. Discard skin.
Put everything in a Vitamixer or high speed blender. Blend until creamy. Enjoy!
Persimmons are in season where I live. And i’m always trying to figure out ways to use this delicious fruits. I found it makes dressings creamy. So I decided I wanted a creamy mustard for my raw sandwiches. And I was very pleased with the results. You may add more mustard powder for a more spicer dijon tastiness.
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© 2009-2023 The Rawtarian.
This information is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.
I encourage you to make your own health care decisions based upon your research and in partnership with like-minded, qualified health care professional(s). I wish you success on your raw journey!