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One big adjustment that I’ve been making during my transition to raw and vegan life is living without tomatoes and other highly acidic foods. Executive Chef, Ken Blue, recently shared this delicious and nutritous raw red bell pepper recipe and I’ve been thriving from it for at least six days. This recipe indeed serves six, so I recommend keeping the sauce seperate in a mason jar and adding it to the chopped veggies and herbs throughout the week if you plan to enjoy it over the course of a few days. It will taste fresher and last longer that way. I wouldn’t want you wasting all that effort for soggy leftovers 🙂 Enjoy my dear friends and followers!

Blend (I use a vitamix for this part):

• 1 Cup Lime Juice
• 4 Oz. Olive Oil
• 5 Cloves of Garlic
• 7 Cups Red Bell Pepper
• 1/2+ Tbsp Cayenne (you may add more to taste)
• 4+ Tbsp Frontier Pizza Seasoning (you may add more to taste-and it’s best found online)
• 2 Tbsp Kelp (Optional: this ingredient can be harder to find)

Chop (Using a food processor or a Vidalia Chop Wizard-I found mine for $20 on Amazon):

• 2 English Cucumbers (about 3 cups)
• 6 Stalks of Celery
• 1/2-1 Red Onion
• 1/2 Cup Green Olives
• 1/2 Bunch Cilantro
• 1/4 Bunch Parsley