WORCESTERSHIRE SAUCE

This is not a totally raw sauce, and it violates my own beliefs about not using sweeteners, BUT I like it. Go figure. I adapted it from a recipe in The Ultimate Uncheese Cookbook (I recommend this book; although it is not a totally raw recipe book, with imagination, you can adapt many recipes to a raw food regime).

VEGETARIAN WORCESTIRESHIRE SAUCE

6 T water
6 T agave syrup (or brown rice syrup)
1/4 C Bragg’s Liquid Aminos (or nama shoyu)
2 T apple cider vinegar
1 t barley malt syrup (or agave syrup)
1 t ground ginger
1/4 t garlic granules
1/8 t cayenne pepper
barest pinch ground cloves
barest pinch onion granules

Blend all ingredients until well-blended and smooth.
Refrigerate.

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ENCHILADA SAUCE

RAW ENCHILADA SAUCE
recipe from Judy Cozza

2 red bell peppers, chopped
2 cloves garlic
1 C sun-dried tomatoes in olive oil
1 avocado
2 t Braggs Liquid Aminos
1 t cumin
1 t raw carob powder
1/4 C warm water
sea salt to taste

Blend until smooth.

RAW TOMATO SALSA

TOMATO SALSA
adapted from a recipe found on livingmom.net

6 C tomatoes, chopped
1 onion,  chopped
1 bell pepper, chopped
1 clove garlic minced
1 jalapeno,  seeded, finely chopped
1 bunch fresh cilantro, finely chopped
1/2 lime, juiced
Zest of 1/2 lime
1 t sea salt (or to taste)
Chili powder to taste
Other vegetables and/or seasonings to taste.

Combine all ingredients and mix well.