Yieldone hungry raw vegan
¼ cup pumpkin seeds, fresh from the pumpkin, dehydrated (with cinnamon and salt if desired)
half red pepper, seeded and chopped
half lime, juiced
¼ cup raw mild olive oil
¼ cup raw almonds (wholesale-almonds.com... my savior!), soaked and dehydrated
2 tablespoon sesame seeds
1 pinch sea salt
1 tablespoon chili flakes
1 pinch ground pepper
whir in “magic bullet” or other food processor until very creamy. add a little water if things aren’t whirring well.
get out the celery, carrot, and beet sticks and dip, OR spread in a lettuce leaf for a sweet holiday wrap.
Pianissima's ThoughtsBy pianissima
this is the most heavenly dip. my mom is absolutely adorable and has taken up raw food preparation, even though she makes it for me and not herself. an amazing cooked chef, she is really inspired by the beautiful preparation and creative landscaping of fresh unadulterated produce (and happy to be able to make something i’ll eat and enjoy)!
what’s so interesting about this dip is that you get that great flavor when of the WHOLE pumpkin seeds, without having to chew for days…
The recipe title - aka "don't throw out your seeds after cutting through a pumpkin"!
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