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Raw Food Mustard Recipe

by Mark Ament on 31/08/2010

in Nutrition,Raw Food,Recipes

If you’ve ever read the label on a traditional mustard jar, you’ve probably wondered what some of those ingredients with long names are.   While mustard naturally keeps well, most makers add preservatives and other chemicals to give it a longer shelf life.

The good news is that you can make a very tasty raw food mustard and know that all the ingredients are high quality and safe.     Here’s my favorite recipe for mustard.  It takes just a few minutes to make and you can keep it in your refrigerator for up to a month.

Raw Vegetarian Mustard Recipe

 

Tools: Blender

Ingredients:raw mustard seeds

 

  • 1 C yellow mustard seeds (soaked and rinsed)
  • ½ C apple cider vinegar
  • ¾ C dates (well packed)
  • 2 Tbl honey
  • ¼ – ½ C water
  • 2 tsp salt

Preparation:

Combine all ingredients in a blender and blend until creamy, adding water as needed. The mustard may taste quite bitter at first; the bitterness will subside the longer it sits. It is best to make this mustard two or three days before you are planning on using it to let the flavors settle. Store in a jar in the refrigerator for up to two months.

Makes about 3 cups

Mustard Seed Health Benefits

  • Speeds up metabolism
  • Stimulates digestion, increasing saliva as much as eight times more than normal
  • Inhibits cancer cell growth and possibly prevents other types of cancer as well
  • Treatment of skin diseases through the application of sulfur found in mustard
  • Reduces in the severity of asthma
  • Decreases symptoms of rheumatoid arthritis
  • Lowering of high blood pressure
  • Prevention of migraines
  • Facilitation of gastric juices which aids digestive problems and gives digestive aid
  • Soothing of sore throats, bronchitis, asthma and pneumonia

Source:   http://www.whfoods.com

==>> More Raw Food Recipes Here

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{ 2 comments… read them below or add one }

arriel has vegan powers November 30, 2012 at 12:08 pm

honey isn’t vegan

Mark Ament January 7, 2013 at 6:46 pm

Good point. I just changed the title vegan to vegetarian. Thanks, Mark

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