-approx. 2 cups
1/2 cup raw jungle peanuts
(or regular raw peanuts)
2 tsp balsamic vinegar
1/2 cup water or more for consistency
1 thumb sized piece of ginger
1/2 – 1 inch green scallion
2 Tbs Nama Shoyu
2 medium size dates
1 Tbs agave or maple
1 red chili (or chili flakes or cayenne)
1 or 2 wedges of red pepper
dash of salt
-high speed blender
– combine all ingredients in the blender on high speed to break down the peanuts and ginger.
– reduce to low speed until all ingredients are well combined.
– use more or less fresh chilies or chili flakes to taste.
Stobo's philosophy regarding raw food is to empower the individual with healthy choices for a healthier lifestyle. She integrates the whole of her experience from her early teenage tart-baking business, to training in Cornell University's School of Hotel Administration culinary arts division. Combining professional expertise with rich personal experience, Stobo's book features some raw food transition recipes that are that are easy to prepare and satisfying to the senses.