Live Raw: Raw Food Recipes for Good Health and Timeless Beauty For those who live raw, or want to venture into it, this new cookbook from Mimi Kirk is packed with recipes for smoothies, mocktails, soups, salads, cheeses, and more. With the help of a dehydrator, you can even create breads and pancakes. Mimi tells you how to detox, what vitamins you need daily, and how to successfully live a raw lifestyle. The recipe below from the book makes a great dip to include in your spread for vegetarian guests. Click here to order on Amazon.
2 zucchinis, peeled and coarsely chopped
1 lemon, juiced
3 cloves garlic, minced
1 cup raw tahini
1/4 cup sesame seeds
1/2 teaspoon Himalayan sea salt or to taste
Freshly milled pepper to taste
1/2 teaspoon cumin
Water as needed
3 tablespoons extra-virgin olive oil
Chopped parsley for garnish
Put all ingredients in blender, reserving the olive oil and paprika. Blend, adding water a little at a time to make a thick, smooth consistency. Taste for seasonings. A little bit more tahini, salt, or jalapeño? You decide.
Place on a flat plate and create a shallow well in the center of the hummus with a tablespoon. Add the olive oil to the well, sprinkle with paprika, and garnish with finely chopped parsley.