Pickled green beans are a great alternative to classic pickles. Add a bit of spicy chili flakes, some garlic, and a healthy dose of dill, and you’ll have some fantastic fermented beans in about a week!
One of the great advantages of salad is the opportunity to mix and math it up with whatever veggies are seasonally available. This ranch salad, inspired by the bounty of local organic farmer’s markets, can be changed up to reflect whatever greens and veggies are currently around, or whatever captures your particular fancy.
The real heart of a ranch salad is, after all, the ranch dressing. Here we have a raw vegan alternative to one of the most popular salad dressings around. With an avocado base, this is a creamy ranch salad. So take heed! if you’re the type who prefers a thinner, lighter dressing, just add more almond milk til you arrive at your own personal perfect.
Tzatziki is as fun to say as it is to eat. Quick to make, it’s always great for parties when friends are gathered round. And your gathered friends will have lots to talk about when they learn this cashew-based tzatziki is completely vegan and raw.
The tangy dill and lemon are balanced by the aroma of garlic, and the delicious creaminess of the blended cashews is a great replacement for yogurt. You get the digestive benefits of lemon and garlic, and the healthful fats and protein from cashews. And it’s all tied together by the dill.
Dill has a neat flavor which we usually associate with pickles. It’s a very simple way to add an exotic twist to your meals. This Mediterranean herb has been used in Greece for centuries both as a food and as a medicine. It’s now known to be anti-inflammatory a good source of antioxidants.
Tzatziki makes for a great veggie dip or as a spread.