Technically this dish is “semi-raw”, being that it contains raw mayo, pickles, olives, dill and celery, but the potatoes need to be cooked. Boiled, to be exact. You could use cubed jicama in place of the potatoes if you’re wanting this to be truly raw. Otherwise, for delectable deliciousness… Follow these directions. I love to pair this with a chilled glass of fresh watermelon juice!
- 6-7 Yukon Potatoes
- 5-6 Dill Pickles, diced finely
- Black olives, sliced
- Fresh Dill (dried may be used)
- Raw Cashew Mayo (see below)
Raw Cashew Mayo:
Combine the following in a high speed blender, except Olive Oil and blend while adding Olive Oil slowly to the moving blender. Add water to create the desired mayo-like consistency.
- 1 Cup Cashews (preferably soaked for 3-4 hours)
- 1/2 Tbsp Apple Cider Vinegar
- Pinch of salt
- 2 Tbsp Lemon Juice
- 1/4 Tsp Dry Mustard OR mustard of choice
- 1/2 Cup Olive Oil
Submerge potatoes in a large covered pot and simmer for approximately 30 minutes, check with a fork to ensure potatoes are cooked thoroughly. Drain water and let cool. Cube potatoes and add to a large bowl with the other salad ingredients. Mix in the mayo and add some extra splashes of Apple Cider Vinegar and black pepper. Enjoy!
I had made a delicious raw mock “tuna” and a Dijon mayo dressing sauce to go with it last week and I actually ended up with more of the sauce/mayo than the mock “tuna”. I was pondering what I could use the rest of the mayo for when it suddenly dawned on me… Raw BLATs! So, here they are, people! I had at least 5-7 of these babies tonight and I was so pleased with how they turned out!
- Romaine Lettuce
- Tomatoes (sliced)
- Coconut Bacon (I used the Phoney Baloney brand)
- Raw Cashew Dijon Mayo
Raw Cashew Dijon Mayo:
Combine the following in a high speed blender and blend until smooth!
- 1/2 cup raw coconut water
- 3 cloves garlic, peeled
- 1/2 cup lemon juice
- 1/2 tablespoon sea salt
- 1 cup raw cashews (you may also use pine nuts or macadamia nuts)
- 1/4 cup stone ground mustard
Assemble the BLAT wraps by taking one romaine leaf at a time and putting several slices of tomato down, cubed avocado and a small handful of coconut bacon. Top with Dijon mayo and devour!
This is such a simple yet decadent dessert. I love having this chilled in summertime. Something about the sweet smoothness of coconut flesh is just divine! Luckily for you all, it’s pretty darn simple to throw together and very healthy at that! No added sweeteners are necessary.
In a high speed blender combine the following:
- 2-3 cups young coconut meat (this is sold frozen in health food stores, but the best way is to scrape it out of a young coconut yourself)
- 1/3 cup coconut water
- 1/4 cup coconut oil
Blend until thoroughly smooth and at desired consistency, place in a covered container and chill for several hours, garnish with dried coconut (optional) and devour! Yum!
*Note: You may also add 1/4 cup raw cacao powder if you’re desiring a chocolate coconut pudding.