Raw Poppy Seed Dressing
I am posting a series of RAW FOOD RECIPES created by my mother Nancy Glazier and her good friend Irene Hauver.
Together, as raw food pioneers, they complied an amazing collection of unique recipes that they used in teaching a series of raw-food-living un-cooking classes. We have a selection of delicious raw food recipes big enough to fill an entire cookbook. I know, cool, right?
These recipes are amazingly tasty! This is doing raw food right. Most raw food recipes are seriously lacking in taste and texture - well, not this collection. These beautiful ladies don't do anything half way! We are excited for you to try them.
This Poppy Seed Dressing is a favorite at the Hauver household. You can vary the flavor by using different fruits - So have fun with it!
POPPY SEED DRESSING Recipe:
Yield: Makes 1 1/2 cups.
1/4 c. Fresh lemon juice (or juice from 1 lemon)
1/2 c. Strawberries, fresh or frozen (about 8 strawberries, or 12 raspberries, 1 apple, or jam to taste)
3/4 c. Olive oil
16 Honey dates, soaked and pitted (or 6 T. Sucanat) (or 1/2 c. date sugar)
2 T. Raw onion (up to 1/4 c. fresh onion)
1 t. Sea salt
1/2 t. Dry mustard
1/4 t. Beet powder (optional for color)
1/4 c. Purified water (to thin as needed)
2 t. Poppy seeds
Place all of the ingredients, except the poppy seeds, into the blender. Blend until smooth. thin as necessary to get a pourable dressing. Taste for flavor. Adjust if necessary.
Stir in the poppy seeds. Chill until ready to use.
Keeps 1 week in the refrigerator.
This dressing is great over spinach salad.
Five times the recipe to make 7 1/2 cups:
1 1/4 c. Fresh lemon juice
2 1/2 c. Strawberries
3 3/4 c. Olive oil
80 Honey dates, soaked and pitted
10 T. Raw onion
5 t. Sea salt
2 1/2 t. Dry mustard
1 1/4 t. Beet powder (optional for color)
1 1/4 c. Water (to thin as needed)
10 t. Poppy seeds
Recipe created by the Kitchen Cheetahs, Nancy Glazier & Irene Hauver.