4.10.2012

Raw Food Recipe: Olive Caper Sun-dried Tomato Tapenade

olive caper sun-dried tomato tapenade
When you're looking to increase your raw food intake, blended spreads are a great way to add variety to your salad-filled life. You can dollop it on cut veggies like carrots, celery, and cucumber, stuff fresh mushrooms with it, or spread it on leafy greens like lettuce, kale, and chard for a quick sandwich-like wrap.

Marinated items such as olives and capers are part of the raw foodie diet and add quite a lot of zing to dishes, so I've been enjoying this tapenade recipe that I adapted from the cookbook Sundays at Moosewood Restaurant. It keeps for about a week in the refrigerator, so making a big batch and then eating it for snacks and lunches can make your life almost cooking free for several days. It's also perfect for taking to parties and sharing with friends. 

Raw Food Recipe: Olive Caper Sun-dried Tomato Tapenade  
Makes about 2 cups

1 cup green ripe pitted olives, drained and rinsed
3 tablespoons capers
1/2 cup sun-dried tomatoes softened in warm water & drained
1 1/2 cups stemmed parsley
3/4 cup pine nuts
2 cloves garlic
1 tablespoon fresh chopped basil
1 tablespoons olive oil
1 tablespoons lemon juice

Throw everything in a food processor and blend until a smooth consistency. Store in the refrigerator.

4 comments:

  1. ooooh this sounds wonderful! LOVE olives and olive oil! wrapped in lettuce sounds awesome.

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  2. i have the moosewood cookbooks - i haven't looked at them in years, perhaps i need to crack them open! thank you so much for sharing the recipe, the book and how you manage your food prep during a week -

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  3. this sounds wonderful, thank you for sharing!

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  4. Thanks for wanting to check this recipe out! I hope it brings you some delicious future moments.

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