raw honey

Beet Carpaccio With Cashew Aioli (Probiotic Raw Food)

For Beet Carpaccio:

2 red beets, peeled and sliced very thin with a mandoline

4 tablespoon raw honey vinegar

1 tablespoon raw honey

salt and pepper

Mix and let sit for 2 hours in a glass container

For Cashew Aioli:

1/2 cup raw cashew nuts

1 tablespoon miso (unpasteurized, no msg, no preservatives kind, please)

1 clove of garlic

2 tablespoon raw honey vinegar

4 tablespoon extra virgin olive oil

1 tablespoon raw honey or coconut nectar

salt and pepper

Whizz them in a blender. Add a tablespoon or two marinating liquid from beets or warm water to control aioli thickness

To serve:

Strain beets (keep the liquid to drink, mix in to smoothies, juice, cocktails/mocktails, because it rakes high nutritional value!). Plate them nicely on a platter, decorate with mint or basil leaves as you wish

Serve aioli on the side

Beet Carpaccio.jpeg

Probiotic-rich Black Sesame Dressing with Kombucha Vinegar

makes 3/4 cup dressing

  • 3tb black sesame seeds, toasted and blended in a blender

  • 2 tb Japanese soy sauce

  • 1 tb raw honey

  • 2 tb sake or mirin (if not using, replace with 1/2 tb raw honey)

  • 2 tb kombucha vinegar

mix all ingredients in a blender, drip bit by bit 4 tablespoon avocado oil with blender on until mixture emulsified


Sooo yummy for green salad, or as dips for celeries, carrots and cucumbers

Pssstttt for a short cut, just message us to purchase our product 'Sprout!' salad dressing, which admitedly is  a bit-more complicated in taste and method with addition of miso.