Both Bob and I loved this dip… spread… dish… recipe. It can be enjoyed in so many ways. Bob said that it reminded him of egg salad. For me, it reminded me of sweet peas and brussels sprouts. lol I am always the logical one. But in the end, the general consensus was that it tasted great!
I have been craving peas like there is no tomorrow. So much that I had to investigate why. Did you know that green peas are a powerhouse of nutrients? These little green emeralds are full of micronutrients, fiber and protein. Every time my teeth bear down and pierce the skin of those baby peas, I break out in a ninja-super-hero-move. Ok, maybe not literally but in my mind’s-eye I do and that alone is enough to entertain me. :) They are rich in fiber, iron and Vitamin C, all of which helps to strengthen the immune system. Green peas have been found to aid in energy production, nerve function and carbohydrate metabolism. This is just to name a few reasons why peas are a great thing to “crave”! With each green-pearl-pea-popping bite, I am going to smile in good health! I am especially claiming their energy boosting properties, I mean… who doesn’t need that?!
Brussel sprouts came into the picture when I spied a bag of baby brussels sprouts at the store. Put the word “baby” in front of anything, and I am all over it. They too are high in fiber and protein. And lets not forget that they are also loaded with vitamin A, folacin, potassium, calcium. So, I am going to go out on a limb and say that this recipe is filled with wonderful nutrients. I mean really, I have only talked about two ingredients and look what has come from that?
Yields 3 cups
- 2 cups baby brussels sprouts
- 3 green onions, chopped
- 3 Tbsp nutritional yeast
- 1 Tbsp raw apple cider vinegar
- 2 tsp Tamari
- 2 tsp fresh lemon juice
- 1 Tbsp dried dill
- 3/4 cup raw mayonnaise
- 1 cup sweat peas
- Wash and remove the ends of the brussels sprouts.
- Place the brussels sprouts in the food processor, fitted with the “S” blade and process until broken down into small pieces.
- Add the chopped green onions, nutritional yeast, apple cider vinegar, Tamari, lemon juice, and dill. Process till mixed together. Transfer to a medium-sized bowl.
- Add the raw mayonnaise and sweet peas. Stir to mix well.
- Eat right away or place in the fridge overnight to all the ingredients to meld together.
- Should last approx. 3-4 days. After it sits in the fridge overnight, the outside will turn a little in color, just give it a stir and all is good.
One of the greatest joys when creating raw food recipes is experimenting with different ingredients… a practice that I highly encourage. Daily I get questions regarding substitutions. Of course we all might have different dietary needs and tastes which could necessitate altering a recipe. I love to share with you what I create for myself, my husband, friends and family. I spend a lot of time selecting the right ingredients with a particular goal in mind, looking to build a certain flavor and texture.
So as you experiment with substitutions, remember they are what they sound like, they are substitutes for the preferred item. Generally they are not going to behave, taste, or have the same texture as the suggested ingredient. Some may work, and others may not and I can’t promise what the results will be unless I’ve tried them myself. So have fun, don’t be afraid, and remember, substituting is how I discovered many of my unique dishes.
Looking for a yummy way to enjoy this dip… serve it on my
Raw Buttery Walnut Crostini Flatbread