RawFoodBlog

Raw Classic and Middle Eastern Aiolis

on youtube-: http://youtu.be/19SretEPP7Q

Pour it over vege burgers, wraps and  crunchy salads. Use it as a dip for vegetables and raw crackers. Spread atop raw pizzas!. It’s the classic French sauce: aioli. This fantastically creamy, savory “mayonnaise sauce” is a snap to make at home. Use basil for Mediterranean-inspired dishes, or cilantro for Mexican-inspired dishes (raw tacos, anyone?).

Classic Aioli -

Ingredients:

1/3 c. olive oil

2 cloves garlic

1 T. flax soaked in 3 T. water      (or psyllium seed or Irish Moss to thicken)

1 T. lemon juice

1/2 tsp. Dijon mustard

salt and pepper to taste

Instructions: Whisk the thickener, lemon and mustard until smooth, then slowly drizzle in the oil. Add garlic and seasonings to taste. Makes 1/2 cup. You can do this in your personal blender, too, as shown on The Next Great Iron  Chef!

Middle Eastern Aioli -

To the above, add:

1 tsp. lemon peel

1 tsp. thyme

1/2 tsp. oregano

1/2 tsp. basil

1/4 tsp. marjoram

Follow instructions above.

Avocado  Aioli

1 avocado

1/4 c. cashew creme

2 T. basil or cilantro

2 T. lime juice

1 clove garlic

1/8 tsp. turmeric

salt and pepper to taste

Blend cashews until creamy. Add avocado, lime and cream again. Stir in spices by hand.

Raw Mint  Aioli

Puree:

1/2 c. cashews

1/4 c. water

1/4 c. fresh mint

2 T. lemon juice

2 cloves garlic

1/2 tsp. salt