I’ve been having great fun teaching a few classes at a local culinary school that specializes in Natural Chefdom. No, that’s not cooking in the raw! 😉
One of the recipes from the last class was so delicious I decided to post it here. Not only is it really tasty but healthy and I suspect a few of those little rug rats out there might enjoy it too (maybe toned down on the ginger and tabasco…). Serve with a colorful tray of your favorite veggies like: carrots, celery, radishes, fennel, bell peppers, broccoli, or cauliflower.
Here’s the recipe:
Tangy Thai Dip
Serving Size : 10
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons scallions — sliced
2 tablespoons garlic — chopped
1 tablespoon fresh ginger — minced
2 tablespoons tamari soy sauce — add more, if desired
3 tablespoons roasted almond butter
2 tablespoons brown rice syrup — or light honey
15 ounces garbanzo beans — canned organic, drained
3 tablespoons rice wine vinegar
1/2 teaspoon Tabasco — more or less to taste
2 tablespoons sesame gomasio*
1/2 teaspoon sea salt
Add all ingredients except gomasio and sea salt into
food processor or blender and blend until very smooth.
Add gomasio and sea salt and blend for a few more seconds to incorporate.
Adjust seasonings to taste.
* or 2 tablespoons of sesame seeds can be toasted in a skillet until
seeds pop and are brown in color. Remove seeds and crush with pestle
and mortar.
