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Gado-Gado
by Nomi Shannon

1998 Nomi Shannon. Please copyright notice below.

Gado-Gado is a highly flavorful sauce that tastes wonderful slightly warmed (use the warm to your finger test- if you can’t leave your finger in there indefinitely, it’s too hot and you are losing enzymes) and drizzled over almost any vegetable that you can think of. Try placing some of the following on a bed of sunflower and buckwheat sprouts and pour some Gado-Gado over: shredded cabbage, sliced carrots, celery, broccoli, asparagus, spinach, grated beets, cauliflower florets, mushrooms, any kind of squash, greens, grated sweet potato, etc.

1 Cup almond butter
2 - 4 Tablespoons chopped onion
2 cloves garlic, pressed
1 Tablespoon honey Juice from
1 lemon
1 Tablespoon grated ginger root
1 Tablespoon Tamari
1 Tablespoon Sesame oil
1/2-1 teaspoon cayenne pepper
1/2 Cup water

Place all ingredients in blender, add enough water to allow blender to run. Blend until thoroughly pureed. It should the consistency of a smooth, thick soup. Taste and adjust seasonings. Yields 2 1/2 cups.

Peanut Information
The above recipe is based on an Indonesian dish traditionally made with peanuts. We are using almonds here. Peanuts are not recommended. A fungus called aflatoxin naturally occurs in the peanut crop. Although the crops are inspected for it, a certain percentage is ‘allowed’ and since it is a proven carcinogen, peanuts are best left alone. Another reason peanut butter isn’t recommended is that it is not possible to make a butter out of raw peanuts. Peanut butter is produced from roasted peanuts.

Your first taste of raw almond butter may seem a bit disappointing - its flavor is more subtle than peanut butter. However, you will find that your palate quickly gets used to it

 

Copyright Notice:
The above recipe was taken from: The Raw Gourmet, Simple Recipes for Living Well, by Nomi Shannon. 1998 Nomi Shannon. All commercial rights reserved. This recipe may be distributed freely for non-commercial purposes provided: that this copyright notice is included with the following web site address. (http://www.living-foods.com/rawgourmet).
Please contact author if you have any questions regarding this matter. (rawgourmet@living-foods.com).

Visit the Raw Gourmet Web Site for more recipes!

 

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