Learn about making a special sauce for raw food spring rolls for a raw vegetable salad in this free recipe video about the raw food diet and lunch recipes.
Expert: Denise Bennett
Bio: Denise is a Raw food chef. She is a partner in “Light & Love Cafe,” in Sedona Arizona. She is also the owner of “Gentle Soul Cafe” in L.A., CA.
Filmmaker: Danniel Fishler
Hello, I’m Denise Bennett and I’m here on behalf of Expert Village. Okay, so we need to make the sauce. Now, I think we already talked about this. We’ve got tahini, lemon and either Nama shoyu or tamari and so we’re going to make that up right now. And the proportions
On this are just really up to you. I like to use a lot of lemon and not much tamari and so I just put my tahini right inside here. It may be a little bit more liquidy than peanut
Butter. It’s got kind of a little bit more movement in there, and then I add the lemon. And keep in mind too that if the sauce is too watery everything’s just going to fall out of your little wrap so, you don’t want to use too much lemon. That’s it and it’s
To consistency. I’m making a small amount, as you can see there’s not a whole lot in here. This’ll be enough for probably, maybe five wraps is my guess. Maybe a little bit more. I added the lemon and now the tamari. Going to mix that up a little bit. Yeah, that?s
Nice, that’s really nice and it’s nice and thick. I’m going to add a tiny bit more lemon because I can see that I can add a little bit more without ruining the consistency and the lemon adds a little bit more lightness to the sauce. Lighter in flavor is what I
Meant by that. Oh, that’s nice. Now this is just for me. You know, every person’s different and you’ll see what you like but this is the way I like it, right like that. That’s perfect. As you can see, it holds up really well and if you do get this too runny, everything will
Slide off your wrap as I said before. So, this is how it should be. Pretty thick.