A Community Recipe by Zaphirah Sunflower
I had this recipe once while visiting the Twelve Tribes in Vermont. I couldn’t get enough of it! After 13 years I have finally cracked the code! It’s awesome as a dip for cucumbers and red peppers.
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Recipe Directions
1. Blend all ingredients-except the olive oil.
2. With blender still running, add olive oil SLOWLY.
Zaphirah Sunflower's Thoughts
By Zaphirah Sunflower I had this recipe once while visiting the Twelve Tribes in Vermont. I couldn’t get enough of it!
After 13 years I have finally cracked the code! It’s awesome as a dip for cucumbers and red peppers.
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Comments
Top voted
monicayogini
Jul 22, 2010
This sounds wonderful. I can't wait to try it.
elise
Sep 13, 2010
This is so good! I made it exactly as written, however I used a little agave (I know, not raw). I will make this often! Fresh dressings are so much better than bottled. Thank you for sharing the terrific recipe!
Charis
Aug 02, 2010
Just going downstairs to try it. :0)
All
Mon46
Dec 15, 2010
This was fabulous. What a great use for the parsley that often sits around in the fridge.
Zaphirah Sunflower
Nov 30, 2010
made it again-man, is this stuff GOOOOOOOD!
elise
Sep 13, 2010
This is so good! I made it exactly as written, however I used a little agave (I know, not raw). I will make this often! Fresh dressings are so much better than bottled. Thank you for sharing the terrific recipe!
artistruth
Aug 13, 2010
this looks great... parsley is rocking my world right now
nycgrrl
Aug 02, 2010
this looks great. I always wonder what to do with my big bunches of parsley!
Charis
Aug 02, 2010
Just going downstairs to try it. :0)
Zaphirah Sunflower
Jul 23, 2010
susannabellajane-so happy to hear that you enjoyed it so!
krystale-just promise me you won't join, okay? LOL!-I did that...we could talk about that in the forums ;)
Krystale
Jul 23, 2010
Yay, VT! The Twelve Tribes have a resturant in my city now and they serve wonderful things like this. They introduced me to freshly cut/juiced wheatgrass. Thanks for cracking a recipe!
susannabellajane
Jul 23, 2010
We had a fabulous large salad for dinner with your most amazing, silky, bright green dressing, (with a good garlic bite because I added six large cloves instead of two)....with a bottle of French Burgundy it made for a wonderful dinner. Thank you!
monicayogini
Jul 22, 2010
This sounds wonderful. I can't wait to try it.
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