Sesamayo
.
by Kate Magic
Takes ten minutes to make with at least two hours presoaking needed.
You will need a blender.
Serves four as a dip or eight as a dressing.
We always, I repeat, always, have this or a variation of this in the fridge. It is the most infinitely variable recipe ever, and is the first staple I'd recommend making to ensure your raw meals are easy and tasty.
You can use it
- as a dip
- as a salad dressing
- as a filling in nori rolls
- as a spread for crackers
- as a sauce over raw veg
- 1 cup sesame seeds, soaked 2-4 hours
- 1 lemon, juiced
- 1 clove garlic
- handful parsley
- 4 sticks celery
- 1 tsp raw honey or agave
- 1 tsp miso
- 1/2 cup olive oil
- 1/2 cup water
Soak the seeds for a short while first, to increase their nutritional value and make them easier to digest. Juice the lemon, peel the garlic, and chop the parsley and celery into pieces small enough to fit comfortably in your blender. Put every single ingredient in the blender at once and blend for a minute until creamy. Stored in the fridge, this will keep for up to one week.
I like to use celery because it doesn't have a strong flavour, but really ups the nutritional content and alkalising abilities of this mayo. For different flavours, you can substitute just about any vegetable - cucumbers, carrots, broccoli, tomatoes and red peppers all work well.
You can also use pumpkin seeds, sunflower seeds, or almonds in place of some or all of the sesame.
If you liked this recipe, and any other recipes provided here, why not take a look at www.katesmagicbubble.com - this is kate's exclusive membership site where she posts all her latest recipes, articles, interviews and where she will answer any questions you have. There is an annual and a monthly membership which gives you 10% off all your Raw Living shopping - it really is very good value! We are currently also offering a £5 trial membership - this doesn't give you the shopping discount, it does give you access to all the content!
