The world of raw food is bustling place with passionate people and endless information. From sprouting seeds to making your own flax crackers, it’s exciting and overwhelming! Giving veggies the leading role at every meal and becoming a “raw foodie” is an adjustment, but one that doesn’t have to be intimating.
At the beginning of my own raw food journey, I had questions like, What tools should I own? What supplies should I purchase? What recipes should I make first?
Now, almost 3 years later, my blog readers have begun asking these questions of me. With a food processor at my side and spatula in my hand, I’m eager to share what I’ve found to be crucial in building a successful raw kitchen: raw staples.
What are raw staples?
Imagine opening your refrigerator. Look inside. Do you see all of those condiments most people have – eggs, dairy, cream, cheese, butter, sweetener, etc? These ingredients are key in many different types of foods and recipes, right? I’m going to teach you a whole new way to create these staples on your own that are raw!
These recipes make everything else so much easier and tastier. Best of all, they’re simple to execute.
Most raw condiments have at least a two-week shelf life, and some staple recipes can be frozen in batches eliminating time spent in the kitchen, giving you a leg up on meal prep.
Today I’m going to share with you my favorite and most popular staple recipe: Addicted to Veggies Sour Cream. This little gem takes the place of multiple condiments, finding its way into many of my favorite recipes – and the list keeps growing.
After you’ve made it once or twice, you might find that doubling the recipe is more convenient. Trust me – you’ll want to keep this well stocked in your fridge or freezer. Don’t be intimidated by the amount of information in this recipe. While it may seem like a lot, it all comes down to very specific technique. Once you have the technique down it’s simple and straightforward, you’ll be making it blindfolded in no time.