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! \ud83d\ude09<\/p>\n
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.<\/p>\n
Here’s the recipe:<\/p>\n
Tangy Thai Dip<\/strong><\/p>\n Serving Size : 10<\/p>\n Amount Measure Ingredient — Preparation Method<\/p>\n ——– ———— ——————————–<\/p>\n 2 tablespoons scallions — sliced<\/p>\n 2 tablespoons garlic — chopped<\/p>\n 1 tablespoon fresh ginger — minced<\/p>\n 2 tablespoons tamari soy sauce — add more, if desired<\/p>\n 3 tablespoons roasted almond butter<\/p>\n 2 tablespoons brown rice syrup — or light honey<\/p>\n 15 ounces garbanzo beans — canned organic, drained<\/p>\n 3 tablespoons rice wine vinegar<\/p>\n 1\/2 teaspoon Tabasco — more or less to taste<\/p>\n 2 tablespoons sesame gomasio*<\/p>\n 1\/2 teaspoon sea salt<\/p>\n Add all ingredients except gomasio and sea salt into Add gomasio and sea salt and blend for a few more seconds to incorporate.<\/p>\n Adjust seasonings to taste.<\/p>\n * or 2 tablespoons of sesame seeds can be toasted in a skillet until 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! \ud83d\ude09 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 […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,8],"tags":[],"class_list":["post-65","post","type-post","status-publish","format-standard","hentry","category-general","category-recipes"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/posts\/65","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/comments?post=65"}],"version-history":[{"count":0,"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/posts\/65\/revisions"}],"wp:attachment":[{"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/media?parent=65"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/categories?post=65"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/tags?post=65"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nfood processor or blender and blend until very smooth.<\/p>\n
\nseeds pop and are brown in color. Remove seeds and crush with pestle
\nand mortar.<\/p>\n","protected":false},"excerpt":{"rendered":"