Prep 5 mins
Cook 0 mins
Another Ani Phyo recipe from her blog for all the raw foodies out there!
- 1 1⁄2 cups cherry tomatoes
- 1 medjool dates, pitted
- 1 teaspoon oregano, dried
- 1⁄2 teaspoon rosemary, fresh
- 1 tablespoon lemon juice
- 1⁄3 cup olive oil
- 2 teaspoons salt
- Place all ingredients into your blender and blend smooth.
- Use to top zucchini or seaweed noodles.
- Top with basil and chopped rosemary.
I didn't have fresh rosemary, so I used fresh basil and I followed free-free's suggestion of cutting back the salt. I used 1/4 tsp. This was good over shredded zucchini, but I was still hungry - lol - after a year of investigating, I'm still new to raw foods. I ate up the rest as a dip for peppers and carrots. It was *really* good as a dip for carrots! Thanks for something new and easy. Reviewed for Healthy Choices ABC tag game.
very good LOVELY COLOR- um possibly rethink the salt amount to taste... I used less then 1/2 a teaspoon and next time will do less ( grey Celtic ss)...ended up playing with lemon, pepper and tomatoes to get flavor on track for my buds;) added lemon zest too :)-easy yummy delish-ness:)...can't wait 'till my cherries and herbs spring up to make this from home garden goodness:) good share-thanks