Raw Classic and Middle Eastern Aiolis

Tonight I’m making popcorn and watching the old 1957, “The King and I,”with Yul Brynner. I drag out the comfy mats and curl up with Tiko and Cuko. Cuko, the cat is curled in the arc of Tiko’s tail. They’re so cute that they cuddle together now! And I have to say, I don’t mind being a part of that!

Recipe of the Day – Classic and Middle Eastern Aiolis

An Aioli:
It’s the classic French sauce: aioli, fantastically creamy, savory “mayonnaise sauce.”

Classic Aioli –

1/3 c. olive oil
2 cloves garlic
1 T. flax soaked in 3 T. water  (or psyllium seed or Irish Moss to thicken)
1 T. lemon juice
1/2 tsp. Dijon mustard
salt and pepper to taste

Directions: Whisk the thickener, lemon and mustard until smooth, then slowly drizzle in the oil. Add garlic and seasonings to taste. Makes 1/2 cup. You can do this in your personal blender, too, as shown on The Next Great Iron Chef!

Middle Eastern Aioli –

To the classic aoili above, add:
1 tsp. lemon peel
1 tsp. thyme
1/2 tsp. oregano
1/2 tsp. basil
1/4 tsp. marjoram
Follow instructions above.

Word of the Day – voleibol – volleyball

 Tip of the Day – Pour it over vege burgers, wraps and  crunchy salads. Use it as a dip for vegetables and raw crackers. Spread atop raw pizzas! Use basil for Mediterranean-inspired dishes, or cilantro for a spanish flavor. like raw tacos!

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