Here is an easy, quick raw dish that requires no soaking, sprouting or dehydrating. The fresh crisp flavor of dill is complimented by tart, sweet cranberries and the bold onion flavor. The olive oil, salt and lemon make the minced parsnip tender and delicious. This is great tossed with spinach leaves as a salad, wrapped in grape leaves as dolmas, or on its own as a side dish. This recipe is included in the new book Rocking Body Raw Foods, a 14 day tour through raw cuisine. Enjoy!
What is your favorite raw rice dish?
