Chop or blend. Mix with goat yogurt or cashew cheese or just leave it as is. Chopped, serve as a salad with parsley. Blended, use as a raw soup or condiment with Middle Eastern foods. Keep refrigerated for 1 week to 10 days.
We’re going back through the list of raw food recipes that you wanted and raw Baba Ganoush was right at top…
The reason we’ve been hesitating to give you a raw recipe for Baba Ganoush is because we didn’t know what to do with the eggplant to make it soft.
Annmarie did a little research and now we have the secret. (Freeze it over night. Thaw.)
Link to: Raw Food Recipe for Delicious Summer Squash with Dill Sauce : The Renegade Health Show Episode #627 - 2010-08-04 17:13:28-04
It’s about that time… When summer squash is so abundant, you really have no idea what to do with it. In this recipe, Annmarie prepares a raw food recipe using summer squash.
Here’s the raw food recipe for Baba Ganoush:
Raw Baba Ganoush
1 Large Eggplant
3 Tablespoons Tahini
Juice of 1 Large Lemon
2 Cloves Garlic
2 Chopped Scallions
1 Tablespoon Chopped Parsley
1-2 Teaspoons of Olive Oil
Sea salt to taste
Peel and slice the eggplant into medallions and freeze overnight. In the morning, take the eggplant out and let it defrost. Once it’s defrosted, all all ingredients into your food processor or Vitamix. Blend or process to desired consistency. Serve with raw veggies, crackers or whatever else you like!
Try chipotle pepper, smokey paprika, smokey nutritional yeast or mesquite powder to give it a little smoked flavor.
The tip about the frozen raw eggplant came from Live Awesome!
Kev (Kevin Gianni, Renegade Health Show)
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