Believe it or not, I don't always prepare elaborate raw food dishes. I do appreciate the simplicity of a piece of fruit on top of fresh greens. But, of course I have to create a spectacular dressing.
4 cups spring mix 2 pears, cut in slices Place spring mix lettuce on plate, top with pear slices.
Tangy Cranberry Balsamic Vinaigrette (Yield: 1 cup ) 3/4 cup olive oil 1/2 cup dried cranberries, soaked 1/4 cup balsamic vinegar 2 tablespoons agave nectar (optional) 1/4 teaspoon sea salt
Combine balsamic vinegar, cranberries, agave nectar and sea salt in a blender. Slowly stream in olive oil. Drizzle on top of salad.
These salads are my daily staples. I have one of these for lunch. The Basic Salad is a variation of "Donavan's Salad." The ingredients are so simple you can add so much more to it. I started eating the Kale Salad last winter. I think I needed a heavier green to fill my belly and kale did the trick. My neighborhood grocery store didn't carry kale, with the exception of using it as garnish in their deli and fish counters. What a waste! I would go to the produce guy every week and hope he would have kale left and if he did, I would buy 5-7 bunches. I evenly found another grocery store that had kale as their produce supply. So they got my business. I love the combination of the slight bitterness of the kale and the sweetness of the raisins, it's a wonderful contrast. Kale Salad1 bunch kale, cleaned, stems removed1 avocado, diced1/2 jalapeno, diced1/4 c raisins1/4 c scallions, dicedSweet Dressing1/4 c olive oil1/4 c agave nectar2 t sea salt Place dressing ingredients together in a mason jar and shake until well combined. Pour dressing over kale and gently massage into leaves. Let set for 30 minutes. Toss in remaining salad ingredients and combine well. You might note that I don't use as much olive oil on the basic salad as I do the kale salad. My reasoning behind this is, the kale is a much heavier green and can handle more oil compared to the green leaf, which can be weighed down with 1/4 cup of oil. It can leave it a bit soggy for my tastes. I like to keep my greens as crisp as possible. Basic Salad1 bunch green leaf lettuce1/2 jalapeno, diced 1/4 c scallions, diced Toss salad ingredients together. Basic Dressing2 T olive oilJuice of one lemon1 T flax seeds Place dressing ingredients together in a mason jar and shake until well combined. Pour over salad.
This is a recipe I created and posted on Raw Test Kitchen and I had a hankering for coleslaw. It was super quick and easy to make. This slaw is great eating same day but it's killer marinated overnight. I don't know if you lovely readers have noticed, but I try to spend the least amount of time preparing these recipes. That's why with most of the recipes on my blogs, I use a simple blender. I have four children, I don't have time to spend forever in the kitchen so I create dishes where I don't have to. DRESSING Juice of one small lime 1 small piece ginger 2 cloves garlic, minced1/4 c raw almond butter 4 sprigs fresh mint, leaves only 2 T honey 2 T olive oil 1/2 t red pepper flakes 1/4 t sea salt In a blender, combine ingredients. SLAW 4 c shredded Napa cabbage2 c shredded red cabbage1 c shredded carrot Combine cabbages and carrot in a bowl and toss with dressing. Marinate 15 minutes before serving.
My 7-year-old and her cousins adore this salad. It would have been called "Donavan's mom's salad" if it weren't for the tomatoes. When I prepare the salad for myself I replace the tomatoes with jalapenos and green onions. I lived off this salad combination when I first went raw. I love the tartness of the lemon.
LEMON DRESSINGJuice of 1 lemon2 T flax oil1 t sea salt Put ingredients in a glass bottle (with lid) and shake. SALAD1 c red leaf lettuce1/2 avocado, pitted and chopped1/2 tomato, seeded and chopped7-8 sprigs cilantro, roughly chopped, stems and all2 t flax seeds1 t sea salt Combine ingredients and toss with lemon dressing.
I want to give special shout-outs to Valarie and Karen for being patient while I got my ducks in a row. These two wonderful women asked me questions a while back and I have one answer and I need advice from you guys on another.
Valarie is about 8 months pregnant and she asks: "any advice that you could give, now that i will have a baby to take care of, on being organized eating raw. I have a hard time trying to manage the sprouting and dehydrating. Thanks"
Valerie,
Yeah, I feel you there sister, the last thing I wanted to do was sprout or dehydrate, let alone prepare.
Here are some ideas to get you started.
Green smoothies. It takes about 10 minutes to make 4 quarts of delicious, nutritious smoothies. Store in Mason jars in the back of the refrigerator and you have four snacks at your disposal.
Also, have your husband clean, chop and store fresh vegetables for you to throw in a bowl for a salad or to snack on with a raw dip. Add pumpkin or sunflower seeds.
Here is my favorite salad dressing that keeps in the frig for about a week.
Juice of 3 lemons 1/4 cup olive oil 1 teaspoon sea salt
Place ingredients in a bottle and shake.
Resources:
Melissa of Raising Alex is a wonderful resource in learning how to feed your child a raw foods diet.
Reading materials: Baby Greens by Michaela Lynn
Introducing Living Foods to Your Child by Beth Montgomery
Karen says: "I am severely allergic to Avacadoes and am looking for substitutions for them. I am also allergic to soy so tofu/miso is out. I thought maybe you would have an idea what I can use as a good substitute for the Avacado?"
Thanks, Karen
Karen, Okay this one has stomped me. I have searched and I don't know of anything that can substitute an avocado. Nothing beats the simplicity of the rich and creamy fruit. It is in a class by itself. Having said that, I have came up with a substitute dish that highlights avocados. Guacamole!
I'm not sure what dishes you were thinking of creating with avocados but here is a recipe for Sweet Pea Guacamole to get you started.
photo by mafleen
Sweet Pea Guacamole 3 cups fresh peas (or use a 20 ounce package of organic frozen peas,* rinsed, defrosted and patted dry) 1 small bunch fresh cilantro, chopped 1/2 red onion, chopped 1 jalapeno, chopped 1 garlic clove, minced Juice of one lime sea salt and pepper, to taste
1 Place peas, onion, jalapeno and garlic in food processor. Process until you achieve a smooth and creamy consistency.
2 Transfer into a bowl, stir in cilantro and lemon juice.
3 Season with sea salt and pepper.
If anyone knows of a true substitution for avocados, let me and Karen know. NOTE:*Frozen peas may not be truly raw. Send an email to the company and ask if they blanch the peas before freezing. Also, please keep in mind that you will lose some enzymes because of the product has been frozen.
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