This recipe from Alyssa Cohen’s book Living on Live Food is a raw staple for me. I’ve probably made this more times than any other recipe since I started being raw. It’s so yummy and easy. I like to wrap it in collard leaves, or use it as a dip for zucchini sticks, or, as above, use it to top an arugula and tomato salad.
This gets a strong 5/5 happy monkeys. It’s not surprising that I love it since it’s based on red peppers, which are probably my favorite vegetable ever. This tastes best in the summer when red peppers are in season and are bursting with flavor.
– 2 cups walnuts
– 2 stalks celery
– 1 large red bell pepper
– 1 large scallion
-1/2 tsp sea salt
Blend all ingredients in the food processor until smooth. Enjoy!