Spicy raw mustard for topping raw veggie burgers, raw wraps, and more.
If you are looking for an alternative to the standard vinegar recipe for mustard. Although it is also important to remember mustard seeds (power) can be very hard on the digestion for those with a sensitive stomach like mine. I personally have a sensitive digestion and prefer to enjoy mustard leaves once in a while instead.
This mustard recipe is delicious to top raw burgers, sandwiches, or for a spicy addition to many raw recipes. You can keeps for a few weeks in the refrigerator. It can be a pleasant addition on collard green sandwich wrap.
- Spread raw mustard on half of the collard add:
- Sliced tomato
- Onion
- Cucumber
- Any other raw veggie, I love baby adding broccoli and shredded carrots.
Roll it up and enjoy!
Mustard Recipe Tip
Sweet Mustard Dip
- 1/4 cup date paste (dates and water blended) or raw Agave Nectar
- 1/4 cup raw mustard seeds Dip for veggies sticks or use as a salad dressing fabulous either way.
To Be Your Own Raw Food Chef…& Still Have Time To Eat and Have Fun!
Raw Mustard
- 1/2 cup brown (these are spicy) or yellow mustard seeds (still spicy or less spicy), soak for an hour
- 1/4 cup lemon juice
- 1 teaspoon sea salt
- 4 dates
- 1 meat of one young coconut meat or 1/2 cup any white nut Blend and refrigerate for week up to 3 weeks.
Quick Raw Mustard
- any amount of Basic Nut Cheese Then add:
- lemon juice
- sea salt
- mustard powder
- onion powder
- Date, raisins, or Stevia leaf to taste.