Tuesday, October 28, 2014

Raw Reuben Dip

While this recipe lacks a lot of the traditional ingredients of a reuben, it has the essence of what I always loved about the treat- thousand island dressing and sauerkraut! It also makes for a really fast meal. The savory flavor of this recipe is a sure way to help kick any cooked food cravings!

Homemade Sauerkraut

1/2 head of green cabbage
2 tablespoons of pink Himalayan salt
2 tablespoons of apple cider vinegar
1 tablespoon caraway seeds

Cut or shred the cabbage into fine pieces. Use a large mason jar, or similar glass container with a lid, and pack the cabbage in tightly. Cover with salt and smash down with a wooden breakdown the roughness of the cabbage a bit. Add caraway seeds and apple cider vinegar. Fill the remaining space with spring water or filtered water. Close jar loosely. Leave the jar out of sunlight at room temperature for about 3 days. The jar will need to be "burped"(opened to release any excess gas) about twice a day.

Reuben Dip

1 cup brazil nuts
1 large tomato
1/2 cup sun-dried tomatoes (soaked in water at least 30 minutes)
1/2 lemon, juiced
1 tablespoon olive oil
1 tablespoon paprika
1/2 tablespoon nutritional yeast
2 tablespoons hemp milk
1 tablespoon sauerkraut juice (liquid from sauerkraut)
3/4 cup homemade sauerkraut
pink Himalayan salt to taste

In a food processor combine brazil nuts, tomato, sun-dried tomato, lemon, olive oil, paprika, nutritional yeast, hemp milk, sauerkraut juice, and salt. Blend until smooth, then transfer to a bowl and add the sauerkraut. Pair with your favorite slices veggies or flax crackers. Enjoy!

No comments:

Post a Comment