Raw Vegan Recipes | Dressing Recipes to Salsa Recipes | Pepper-Tomato Walnut Dressing
Recipe for Pepper-Tomato Walnut Dressing from Brian Rossiter
Dressing Recipes to Salsa Recipes Fruit-Powered Digest Issues Issue 11 Raw Vegan Recipes

Pepper-Tomato Walnut Dressing

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Pepper-Tomato Walnut Dressing is a rich salad dressing that contains a nutty taste with the sweet taste of bell peppers, punctuated with lemon juice.


Serving Size

  • 8 ounces

Ingredients

  • 2 ounces of walnuts, soaked
  • 1 bell pepper
  • 1 plum tomato
  • 50 grams of sun-dried tomatoes, soaked if very dry
  • Juice of 1 lemon

Directions

  • Blend all ingredients. I highly recommend using a high-powered blender such as a Vitamix blender, outfitted with variable speed and a tamper, or wand, to push food into its blade.

Editor of Fruit-Powered.com, Fruit-Powered Digest and Fruit-Powered Video, Brian Rossiter guides health seekers in creating supreme vitality through the Fruit-Powered Life Force Center’s natural health services: the Fruit-Powered Lifestyle Coaching Program and Posture Exercises Method. Brian, who enjoys a low-fat raw food diet and posture correction exercises and calisthenics, is also the author of the raw food transition and recipe books Alive!, A Taste of Raw Food: 7 Days of Smoothies ’n’ Salads and the four-volume Mouthwatering Recipe Book Series.

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About the author

Brian Rossiter

Brian Rossiter

Editor of Fruit-Powered.com, Fruit-Powered Digest and Fruit-Powered Video, Brian Rossiter guides health seekers in creating supreme vitality through the Fruit-Powered Life Force Center’s natural health services: the Posture Exercises Method and Raw Vegan Coaching Program. Brian, who enjoys a low-fat raw food diet and posture correction exercises and calisthenics, is also the author of the raw food transition and recipe books Alive!, A Taste of Raw Food: 7 Days of Smoothies ’n’ Salads and the four-volume Mouthwatering Recipe Book Series. These books are available in the Fruit-Powered Store, home to 100-plus natural health products.

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