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S.T.A.R.T. Make Your Own Raw Condiments

S.T.A.R.T. (Select Toxins Are Removed Today)

Homemade Condiments

All recipes are made with organic foods

                            Sour Cream          

1 1/2 cups raw cashews soaked for 3 hours then drained

2-4 tablespoons fresh squeezed lemon juice

3/4 cup filtered water (I prefer reverse osmosis)

Pink sea salt to taste

Put the cashews, 1/2 the lemon juice, and the water into the blender and mix until it resembles sour cream texture.

Add more lemon juice and salt to taste

Contributed by Linda Joy Rose, Ph.D.   Raw Fusion Recipes


8 tablespoons whole yellow mustard seeds soaked overnight in the water/lemon below

4 oz filtered or mineral water

3 oz fresh squeezed lemon juice

2 tablespoons organic raw honey or agave

Put soaked seeds and honey into food processor and process until creamy smooth.

Lasts for months in the refrigerator in a tightly sealed container.

Contributed by Susan Schnook of www.livefoodfactor.com

                                           Creamy Green Mayo      

1 large avocado

1/4 cup olive oil

1/2 a lemon with juice and zest

1 teaspoon apple cider vinegar

1 garlic clove minced

Pink sea salt and pepper to taste

Optional can add 1 teaspoon agave and a dash of cayenne pepper

Combine all but the salt and pepper in a food processor or high speed blender. Blend until smooth.

Contributed by iLat Elster of www.vegfit.com


3/4 cup (180 ml) organic egg substitute or 3 pasteurized eggs

1 1/4 teaspoons of dry mustard

1 1/ teaspoons of pink sea salt

1/4 cup fresh squeezed lemon juice

1 3/4 cups olive oil

Place the first 4 ingredients into the high speed blender in order.

While blending, drizzle in the oil.

Mixture will thicken in less than 60 seconds

Hand stir in any remaining oil sitting on top.

Refrigerate and use in 2-4 weeks

How to pasteurize eggs:  Put room temperature eggs into a pot of water.  Heat water to 140 degrees. Remove pot from stove and let eggs sit in the water for 3 min.

                                  RAW KETCHUP           

1 cup fresh ripe tomatoes, chopped
1 8-oz. jar sun-dried tomatoes in olive oil
1 sm. clove garlic,finely minced
1/4 cup raw honey
1 T Bragg’s Liquid Aminos, nama shoyu, or soy sauce
1 T apple cider vinegar

In a blender, puree all ingredients (including all of the oil in the jar of sundried tomatoes)


1/2 C dried tomatoes, soaked 2 hours
1/4 C apple cider vinegar
1/4 C raisins
1/4 C onion powder
1 T pink sea salt

Puree all ingredients in the blender.

Please share these recipes with EVERYONE you know! Join us on July 4, 2012 when we S.T.A.R.T. (Select Toxins Are Removed Today) a change by joining together and using buying power to force food and product producers to hear our demand for healthier, non toxic lifestyles.

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