Crudités

  • What is crudités?

    Crudités is assorted raw vegetables served as an hors d'oeuvre, typically with a sauce into which they may be dipped.

  • How is this different?

    The vegetables are blanched, within a list of acceptable, non-irritating veggies, and they are served with another one of Bettina’s amazing recipes.

  • How long does it take?

    The longest part of this dish is cleaning and prepping the veggies. Once that is out of the way, it’s about 10 minutes.

 

Pumpkinseed Dressing

This is another amazing, but also simple and nourishing, recipe from Bettina.

Pumpkinseed Dressing – great on leafy green vegetables (I eat it with my crudités of course!

Ingredients

  • ½ cup of pumpkinseeds

  • 1 - 2 umeboshi plums

  • ¼ cup spring water or to desired consistency

  • ¼ cup finely cut parsley, scallions or chives

Directions

  1. Sort, wash and dry roast pumpkin seeds in a skillet.

  2. Remove the pit from the umeboshi plums

  3. Place all ingredients into a blender and blend until creamy. Add water to obtain desired consistency.


What kind of veggies do you use?

I use just about any veggie possible. My go-to are approved, non-irritating veggies that are on the round and root list. Some of these are:

  • Carrots

  • Burdock Root

  • Parsnip

  • Daikon

  • Radish

  • Lotus Root

  • Yamaimo (Japanese mountain yam)

  • Pumpkin

  • Turnip

  • Onion

  • Cabbage

  • Cauliflower

But as you can see here, I use leafy veggies too, especially if I’m in the mood for a salad. I’ll also blanch and include some of these:

  • Romaine

  • Endive

  • Collard green

  • Dandelion greens

  • Kale

  • Arugula (but these won't hold up well)

Crudités with brown rice and lentils

Here is use Bettina’s pumpkin seed dressing, blanched veggies with brown rice and lentils.