This was one of the first recipes I created as a raw food chef. It was a recipe that I could eat if I was raw and could also heat it up and bung it on some pasta for my son. It’s extremely versatile. And can be used in lasagne, soups, on meatballs I use mine as the sauce for my raw pizza.
Ingredients
1 cup fresh chopped toms
1/2 cup sundried toms
4 Tbs cold pressed olive oil
1 tsp oregano
3 Medjool dates
1/4 tsp sea salt
1 Tbs lecithin (optional)
Method
Bosh it all into a blender and schoosh (technical term).
Done.
Will last in the fridge for about a week and will freeze for 3 months.