Raw Food Recipes [Search results for dressing] 

For the next few months (or year?) The Daily Raw Blog will work its way through the 350 plus recipes in “The Complete Book of Raw Food” edited by Lori Baird and Julie Rodwell.

Modifications: Did you notice I was changing some of the recipes? Well, that's going to happen. I'm not a purist as far as this endeavor goes, and there will be some changes based on lack of ingredients, equipment, ambition, etc. I will let you know what I did or didn't do. No biggie.

Recipes. Have you bought the book yet? If not, I don't blame you. I'm not hating, I'm broke, too (but I'm going to win the Powerball any day now).

The recipes posted will be my versions of the original recipe or if the recipe is really, really good and I will forget about copyrights for a moment.

If not...

Here are some suggestions for if you want the recipes I don't print:

#1 go to the page number in the book (if you have it)

#2 try the link of the creator of the recipe. They might have it on their website.

#3 Google it

If you still can't find it or just too lazy to do the above mentioned (don't worry, I ain't mad at you), shoot me an email (yahoo.com) and I'll type it and send it to you. On the downlow, of course. Shh.

But don't get carried away. Believe it or not I do have a life away from the computer. Okay that was a total lie, I'm constantly on the computer.

But I have to make an appearance in front of the kids or they get worried how their going to be fed. This little challenge of mine is to have fun. I'm having a total ball doing it and I hope you enjoy reading about it.

Anyhoo, I thank you bunches for reading my blog after my hiatus and I have it on good authority that I will be around for a very long time.

Terilynn

Recipes from the Complete Book of Raw Food.

1. Rejuvelac, p. 9
2. Applenut Salad, 54
3. Asparagus Avocado Salad, 54
4. Broccoli & Carrot “Noodle” Salad, 55
5. Cabbage Salad, 55
6. Caesar Salad, 56
7. Chakra Salad, 57
8. Citrus, Avocado and Mango Salad, 58
9. Cocochina Salad, 59
10. Cucumber Crunch, 59
11. Dulse Sprout Salad, 60
12. Easy Kim Chee Salad, 60
13. Fast Avocado Salad, 61
14. Kale Mixed Green Salad, 62
15. Karyn’s Tomato and Pea Salad, 63
16. Lentil Salad, 63
17. Marinated Baby Bok Choy Salad, 64
18. Marinated Collard Ribbons, 65
19. Nature’s First Slaw, 66
20. “No” Egg Salad Spread, 67
21. Orange Spinach Salad, 67
22. Quinoa Tabouli, 68
23. Rainbow Veggie Slaw, 69
24. Red-Hot-Pepper-Powerman’s Tasmania Tandoori Cucumber Salad, 70
25. Simple & Saucy Cucumber-Coconut Salad, 71
26. Spinach Hiziki Salad, 71
27. Summer Salad, 72
28. Superfood Tabouli, 73
29. Thai Cucumber Seaweed Salad, 73
30. Thai Salad, 74
31. Trio of Shaved Cabbages with Sweet Sesame vinaigrette, 75
32. Wakame Escarole Salad, 76
33. Weird Salad, 76
34. Wild Rice Salad, 77
35. Winter Salad, 77
36. Yammy Sea Salad, 78
37. I Can’t Believe It’s Not Waldorf Salad, 79
38. Almond Dressing, 80
39. Asian Dressing, 80
40. Creamy Cumin Salad Dressing, 81
41. Creamy Italian Dressing, 82
42. Creamy Mac Ranch Dressing, 82
43. Dragon’s Dressing, 83
44. Green Onion Dressing, 83
45. High Vibe Dressing, 84
46. Hiziki Salad Dressing, 84
47. Honey Mustard Dressing with Poppy Seeds, 85
48. Indian Mango Curry Dressing, 85
49. Oil-Free Dressing, 86
50. Pineapple Anise Dressing, 86
51. Premier French Dressing, 87
52. Robert’s Hemp Lemon Caesar Dressing, 87
53. Sweet Basil Oil Salad Dressing, 88
54. Tahini Dressing, 88
55. Wild Live Undressing, 89
56. Abeba & Anna’s It’s Really Soup!, 91
57. African Spicy Sesame Soup, 92
58. Avo Soup, 92
59. Blended Salad, 93
60. Borscht, 94
61. Broccoli Soup, 94
62. Butternut Squash Soup, 95
63. Carrot/Orange/Pumpkin Soup, 95
64. Celery Chowder, 96
65. Cold Nectarine Dessert soup, 96
66. Creamy Bell Pepper soup, 97
67. Cream of Shiitake soup, 97
68. Fresh Corner Gazpacho, 98
69. Gazpacho, 99
70. Mango soup, 100
71. Mushroom Soup or Gravy, 100
72. Raspberry Cream Soup, 101
73. Raw Thai Lemon Coconut Soup, 101
74. Seaweed Chowder, 102
75. Squash and Kumquat soup, 102
76. Sweet China soup, 103
77. Sweet Potato soup, 104
78. Thai Coconut Curry soup, 104
79. Thai Soup, 105
80. Tomato Wild Rice soup with Rosemary Croutons, 106
81. Udon Noodle soup with Green Onion, 107
82. Vitality Soup, 108
83. Watercress Pear Soup, 108
84. Ants in a Canoe, 110
85. Ants on a Log, 110
86. Chili Pistachios, 111
87. Mustard-Ginger Pumpkin Seed Crunchies, 111
88. Olive Buckwheat Snacks, 112
89. Portobello Mushroom Marinated and Stuffed, 113
90. Spicy Almonds, 114
91. Spicy Party Mix, 115
92. Spicy Seed Mix, 116
93. Tasty Sea Snacks, 117
94. Watermelon Mountains, 118
95. Cheese Pierogi, 118
96. Crispy Spring Rolls, 119
97. Crunchy Fries with Ketchup, 120
98. Dolmades, 120
99. Eddie’s Spring Rolls, 121
100. Fresh Spring Rolls In Romaine Leaves, 122
101. Fried Mushrooms, 123
102. Marinated Veggies, 123
103. Mesquite Melts, 124
104. Onion Bhajis, 125
105. Pepper-Corn Boats, 126
106. Pesto Mushrooms, 126
107. Roasted Bell Pepper Cheese & Mushroom Risotto, 127
108. Romaine Roll-ups, 128
109. Sauerkraut, 128
110. Scrumptious Samosa, 130
111. Spring Rolls, 131
112. Spring Roll Wraps, 131
113. Sweet and Sour Neatballs, 132
114. Thai Cannelloni Bites with Pine Nut-Herb Pate, 133
115. Tomato Cocorella Appetizer, 134
116. Zucchini Cashew Sour Cream Treats, 134
117. Zucchini Satay with No-Peanut Sauce, 135
118. Banana Tahini Drink, 138
119. A Berry Delicious Drink, 138
120. Broccoli, Kale and Celery Juice, 139
121. Brutus is Scared, 139
122. Cabbage and Carrot Juice, 140
123. Captain’s Powerhouse, 140
124. Cardamom Cooler, 141
125. Chockie Milkshake, 141
126. Coconut Drink, 142
127. Cranberry Wine, 142
128. Cucumber Number, 143
129. Energized Smoothie, 143
130. Fractal Fortnight, 144
131. Frozen Cho-Shake, 144
132. FUN, 145
133. Ginger Ale, 146
134. “Give Me Greens!” Sweet Milkshake, 146
135. Grape-Celery Cooler, 147
136. Green Lemonade, 147
137. Heavenly Chai, 148
138. Hopping Wild, 148
139. Malted Vegetable Juice, 149
140. Mango Lassi, 150
141. Molotov Cocktail, 150
142. Morning Glory, 151
143. Pink Elephant, 151
144. Persimmon Nog, 152
145. Seaside Smoothie, 152
146. Spicy Pear, 153
147. Strawberry Patch, 153
148. Sunrise, 154
149. Sun Tea, 154
150. The Candy Floss Tart, 155
151. Vanilla and Sesame Shake, 155
152. Wake Up Ginger, 156
153. Wandering Monotrome, 156
154. Warm Apple Punch, 157
155. Almond Cinnamon Bread, 159
156. Apple Cinnamon Bread, 160
157. Corn Bread, 161
158. Garlic Rosemary Sourdough Bread, 162
159. Sun-Dried Tomato Pesto Nut Loaf, 163
160. Zucchini Bread, 164
161. Almond Flax Crackers, 165
162. Buckflax Savory Crackers, 166
163. Corn Off the Cob Crackers, 167
164. Jameth and Kim’s Original Flax Crackers, 168
165. Corn Tortillas, 169
166. Flax and Corn Crackers, 170
167. “Pizza” Crackers, 171
168. Raw Tortillas, 172
169. Really Veggie Crackers, 173
170. Rosemary Croutons, 174
171. Rye Bread Sticks with Avocado Sauce, 175
172. Sweet Golden Crackers, 176
173. Abeba’s Corn Chips, 176
174. Barbecue Chips, 177
175. Curly Crisps, 178
176. Joe’s Chip Shop Chips, 178
177. Hemp Corn Chips, 179
178. Nut Chips, 180
179. Almond Milk, 182
180. Almond Cheese or Yogurt, 183
181. Almond, Hazel or Sunflower Milk, 184
182. Brazil Nut Mylk Magic, 184
183. Cashew Yogurt, 185
184. Green Hemp Milk, 186
185. Quickest Tahini Milk, 186
186. Chedda Sauce, 187
187. Cheddary Cheeze Spread, 188
188. Macadamia Cream, 189
189. Macadamia Nut Cream Cheese, 189
190. Mild Almcheddar cheese Crumbs, 190
191. Parmesan Cheese, 191
192. Banana Bites, 193
193. Granola, 193
194. Grawnola, 194
195. Maple Hemp Nut Bars, 195
196. Marvelous Muesli, 196
197. Pink Porridge, 197
198. Spiced Strawberry Granola Crunch, 197
199. Viktoras’ Secret Raw Horamola, 198
200. Vanilla Bean Porridge, 199
201. Double Stuffed Tomatoes, 200
202. Eggplant Pizza, 201
203. Italian Rawsage, 202
204. Italian-Style Zucchini Pasta Pesto, 202
205. Karie’s Lasagna, 203
206. Living Pizza, 204
207. Mock Spaghetti, 205
208. Raw-Violi, 205
209. Walnut Stuffed Peppers, 206
210. Youktoras Have a Heart Pizza, 207
211. Avocado Burritors, 208
212. Calabasa Relleno with Pico de Gallo, 209
213. Chili Rellenos, 210
214. Fajita Vegetables with Chili Pistachios, 211
215. Haiku Burritos, 211
216. Mexican Stuffed Peppers, 212
217. Soft Tacos, 213
218. Vegetable Paella, 214
219. Wild Mushroom Fajitas, 215
220. Beggin’ For Bangkok Broccoli Bombast Bonanza, 216
221. Chinese Wild Rice with Tender Vegetables, 217
222. Chow Mein Memory, 218
223. Curred Kofta Balls in Cashew Tomato Curry Sauce, 219
224. Easy Pad Thai, 220
225. Easy Sushi, 221
226. Herby Stir-Fry, 222
227. Roast Tofu with Satay Sauce, 223
228. Thai Wild Rice with Spring Vegetables, 224
229. Assorted Vegetables with Almond Chili Sauce and Bean Sprouts, 225
230. Broccoli with Chedda Sauce, 226
231. Broccoli with Red Pepper Dressing, 227
232. Coconut Rice, 228
233. Endive Cups with Ragout of Wild Mushrooms and Chili Tamarind Sauce, 229
234. Erie Ojibwa Rice, 230
235. Falafels, 230
236. Fig Stew, 231
237. Live Gardenburgers, 232
238. Lotus Manitok, 233
239. Miss Lill’s down Home Marinated Greens, 234
240. Neat Balls, 234
241. NutMeat, 235
242. Nutmeat Stroganoff, 235
243. Oh My Chili, 236
244. Pecan Almond Stuffed Mushrooms, 237
245. Raw Ratatouille, 238
246. Seeded Noodles, 238
247. Shiitake Croquettes with Puree of Yellow and Red Peppers, 239
248. Snappy Unfried Peask 240
249. Spinach and Potato Latkes, 241
250. Sun Garden Burgers, 242
251. Super Asparagus Wraps, 243
252. Super Broccoli Quiche, 243
253. Thai Crane’s Nest in Coconut Curry, 244
254. Toona, 245
255. Walnut Burgers, 246
256. What’s for dinner Loaf, 247
257. Best Ever Almond Nut Pate, 249
258. Carrocado Mash, 250
259. Carrot and Tomato Spread, 250
260. Heart Warmin’ Fruit Spread, 251
261. Honey Butter, 251
262. Horseradish, 252
263. It’s Not Really Mayonnaise, 253
264. Mediterranean Black Olive & Walnut Tapenade, 253
265. Miso Mayo, 254
266. Pico de Gallo, 254
267. Spicy Cilantro Chutney, 255
268. Sunny Dill Seed Spread, 255
269. Sunny Pate, 256
270. Sweet Mango Chutney, 258
271. Walnut Pate, 258
272. Already-Alive Atomic Really all Right Astounding Alfredo Sauce, 259
273. Better-Than-Fish Sauce, 260
274. Bon Apricot Sauce, 260
275. Date Syrup, 261
276. Eastern Kung-Foo Cashew Sauce, 261
277. Golden Applesauce, 262
278. Jalil’s Tomato Sauce, 263
279. Mushroom Gravy, 264
280. Plum Sauce, 264
281. Pad Thai and Thai Wild Rice Sauce, 265
282. Spicy Ginger Marinara, 266
283. Spinach Pesto, 267
284. Sweet Apricot Sauce, 267
285. Sweet Miso-Ginger Sauce, 268
286. Sweet and Sour Sauce, 268
287. Sweet and Spicy Chili Sauce, 269
288. Tomato Sauce, 270
289. White Sauce/Salad Dressing, 270
290. Carrot and Cilantro Dip, 271
291. Carrot-Corn Salsa, 272
292. Cucumber Raita, 272
293. Creamy Herb Dip, 273
294. Dahl, 273
295. Guacamole, 274
296. Loveliest Live Almond Hummus, 275
297. Papaya Macadamia Nut Salsa, 275
298. Pine Nut Sour Cream, 276
299. Ranch Dip or Dressing, 276
300. Raw Hummus, 277
301. Salsa Fresca, 278
302. Tahitian Almond Dipping Sauce, 278
303. Tomatillo Salsa, 279
304. Apple Raisin Cookies, 281
305. Blueberry Snow Cookies, 281
306. Carob-Cherry Thumbprint Cookies, 282
307. Chewy Apricot Cookies, 283
308. Fruity-Mint Patties, 284
309. Gooey Mint Cookies, 284
310. Haystacks, 285
311. Meltaway Peppermint Patties, 286
312. Pecan Sandies, 287
313. Sunflower Raisin Cookies, 288
314. Valya's Almond Orange Cookies, 288
315. Amazing Coconut Fudge, 289
316. Candied Pecans, 290
317. Carob Fudge Brownies, 291
318. Carob Nut Brownies, 292
319. Carob Walnut Fudge, 292
320. Cashew Date Frosting, 293
321. Christmas Balls, 293
322. Divine Truffles, 294
323. Pistachio Halvah, 295
324. Raw Candy, 295
325. Sergei’s Amazing Truffles, 296
326. Sesame Honey Crunch Bars, 296
327. Sweet (blue-green) Balls, 297
328. Vanilla Crème, 298
329. Raw Apple Pie, 300
330. Carob Mint Pie, 300
331. Coconut Cream Pie, 301
332. Coconut Lime Tarts, 302
333. Creamed Strawberry Pie, 303
334. Decadent Vanilla Carob Halva Pie, 304
335. De Lime Pie, 305
336. Fresh Strawberry Pie, 305
337. Mango Tart with Pecan Fig Crust and Rambutan Coulis, 306
338. Mud Pie, 307
339. Papaya Pie, 308
340. Carrot Cake, 309
341. Carrot Pineapple Shortcake with Mesquite Flour and Sweet Cashew Cream Cheese, 310
342. Celebrate the Good Times Cake, 311
343. Five-Minute Raw-Berry Shortcake, 312
344. Holiday Fruitcake, 313
345. Just Like Cheesecake, 314
346. Kumquat and Nutmeg Cheesecake, 315
347. Party Carrot Cake, 316
348. Wedding Cake, 317
349. Yummy Cake, 318
350. Banana Ice Cream with Chocolate or Carob syrup, 320
351. Cashew Gelato, 321
352. Choconilla Ice Cream, 321
353. Coconut Banana Split, 322
354. Mangoes Marinated in Golden Ginger Syrup with Lychee Ice Cream, 323
355. Pistachio Raspberry Ice Cream Pie, 324
356. Rainbow Sherbet, 325
357. Smooth Coconut Ice Cream, 326
358. Tutti Frutti Ice Cream, 327
359. Whip the Mister, 327
360. Aloe Super Mousse, 328
361. Cacao Crème, 328
362. Carob Pudding, 329
363. Coconut Flan with Orange Glaze, 329
364. Dreamy Rice Pudding, 330
365. Fruit Parfait, 330
366. Fruity Flaxseed Pudding, 321
367. Macadamia Pudding, 331
368. Mousse de Naranja, 332
369. Papaya Banana Pudding, 332
370. Pecan Pudding, 333
371. Purple Brosia, 334
372. Raspberry and Physalis Dream, 334
373. Semolina Pudding with Figgy Jam, 335
374. Toffee and Raspberry Fool, 335

A number of rawsome folks have asked for the recipe for Elaine Love's Ranch Dip or Dressing. If you have The Complete Book of Raw Food, the recipe is on page 276. Normally, I would be hesitate to print recipes for my endeavor but this dressing is worth being sued for copyright infringement.

Ranch Dip or Dressing by Elaina Love (from the Complete Book of Raw Food)
1-1/2 cups raw cashews
4 t. lemon juice or 2-1/2 t. raw apple cider vinegar
1 t. Celtic sea salt
1 t. onion powder
1 t. garlic powder
1 t. dried dill weed
1 t. Italian seasoning
1 basil leaf, minced

Blend the cashews, lemon juice, sea salt, onion and garlic powder with 1 cup purified water until smooth and creamy. You may need to add more lemon juice if the lemons you are using are not sour enough. Pour into a bowl.

Add the dill, Italian seasoning and basil by hand to the blended dressing. Serve as dip or salad dressing. Store in a glass jar in the refrigerator for up to 2 weeks.

Green Onion Dressing by Jalissa Letendre, p. 83 I love scallions. I prefer to call them by their nickname green onions.

Although, rumor has it that they are too different beasts altogether. I guess, technically speaking, scallions are younger and do not have a bulb whereas green onions have a small, partially-formed bulb. I haven’t been able to wrap my brain around if a green onion is a scallion is a spring onion is a…well, if anyone knows for sure please give me the 411.
Green onions are my favorite bulb, next to the light bulb. It’s the mildest flavor of the Allium Genus family which includes garlic, onions, leeks, chives and shallots. And best of all, unlike “The Sisterhood of the Traveling Pants,” commercials with lost puppies finding their way home and boys, green onions never made me cry.

Oddly enough, I never ate a raw green onion until I first embraced the raw food lifestyle some six odd years ago. And though I wasn’t always faithful to raw foods, I remained steadfast with green onions. I consumed the bulb and stem, chopped in salads, soups and juices. I have been known to eat them straight from the ground in our garden.

Prior to preparing Jalissa Letendre’s, it did not occur to me to create a dressing with green onions. If you share my passion for green onions (or if you just like a really good dressing) try it. It’s very fragrant and it hits all the required spots on the taste buds. Based on the smell alone I would recommend you buy the book just to make the dressing. My husband thought it was just as good as the Ranch Dressing, if not better. I made a simple mixed greens tossed salad and he ate it up like no tomorrow. And as you can see, Avery seemed to enjoyed it too.

Recipe #6 Ranch Dip or Dressing by Elaina Love, p. 276 and Recipe #7 Winter Salad by John Fielder, p. 77

My daughter, Avery, and I tagged along with my husband while he went to the Emissions Office, fun right? Before I move on to the actual fun part of the day, I just have one question. What is it about men naming their cars after women?

My husband has a Cadillac. I know next to nothing about cars, so please don't ask me what type of Cadillac it is. My best guess would be the purple kind. It's not just his car, it's his Purple Haz, that's "her" nickname, short for Hazel.

He has accused me of not liking his car. I have to admit I do have a bit of misguided animosity surrounding the car. It could be the fact that I drive the sensible Saturn with all the kids' car seats and strollers and crap. I don't know, maybe I am jealous each time he bumps and grinds with Hazel, I'm told she needs new shocks. Truth be told I'm not mad at him, it was just one of those things I could have lived my whole life without knowing. It's a sensitivity issue, I mean come on, I don't let him know that I ride George Clooney everyday.
Okay, I'm done. Back to the fun part, creating today's recipes.

I have been dying to make Elaina Love's Ranch Dip/Dressing with John Fielder's Winter Salad all week, so imagine my disappointment this morning to find no cashews in the cupboard. Hence the event which set into motion the tag-a-long with my husband and his mistress Hazel to Emissions and to Vitamin Cottage.
After all the "Hazel" drama, I was back at home with cashews in hand and I set out to create one of the best salad dressing I have ever smelled and my husband has tasted.

The recipe was super easy to make, it took all of five minutes. I used the apple cider vinegar instead of lemon juice and I almost was going to use dried basil but I put forth the effort and minced fresh basil. That was totally worth it. The basil fragrance is killer in this recipe.

I deviated from the instructions a bit, I opted out of pouring the blended cashew mixture in a bowl then adding the herbs. To save a bit of time, I just threw the herbs into the blender and gave a quick pulse, so the mixture would retain it's white ranch coloring.

The bright and colorful Winter Salad was a fun salad to make. I thought the cilantro, basil and lettuce leaves would be greenery over-kill but they meshed really well. My lettuce leaf of choice was Escarole, a type of endive, but not as bitter and sturdy enough to hold the Ranch Dressing.

Here's a bit of something to take away with you. If you are using the same grater (without rinsing in between grates) to grate the vegetables, make sure you grate your carrot and ginger before the beet, so that they maintain their vibrant hues and not turn crimson.

Kale Salad Basic 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.

photo by lorayne
Alfalfa sprouts is a low-cost, green superfood, rich in vitamins A, B, C, E, and K, along with calcium, iron and zinc and chlorophyll.

How to sprout Need:
1 tablespoon Alfalfa seeds
glass Mason jar with lid (metal ring)
cheesecloth

Place the seeds in the jar and fill at least a quarter full with pure water. Cover the mouth of the jar with the cheesecloth and secure the cloth with the lid. Soak overnight.

Pour out the water and let the seeds sit away from direct sunlight

Rinse the seeds at least twice per day with cool water by running cool water into the jar, swirl the seeds around, then pour the water out. Tilt the jar at a 45 degree angle to remove excess water.

On the fifth or sixth day they should be ready. They will have green leaves.

Spread the sprouts on a paper towel, next the sunlight for a few hours. Let them air-dry thoroughly before refrigeration. Yields 1-2 cups.

photo by momo617
Alfalfa and Spinach salad
(serves 4)

For dressing
4 tablespoons apple cider vinegar
1 1/2 teaspoons raw agave nectar
1 teaspoon powdered mustard
sea salt and pepper, to taste

Salad
4 cups Alfalfa Sprouts
2 cups baby spinach
1 cup cherry tomatoes, quartered
1 red onion, thinly sliced

In a bowl, whisk together vinegar, agave, mustard and salt and pepper. Slowly add oil, whisking until emulsified. Dressing last two days in the refrigerator.

In a large bowl, toss salad ingredients and dressing.

Did You Know?
Alfalfa Sprouts is generally grown for animal feed.
Alfalfa is really a member of the pea family, making it a legume. Juicing for health.com
Resources
Sprout People offers basic tips on sprouting, recipes, sprouting kits and more.

photo by Miran Rijavec

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.

9:20 a.m. Green Smoothie and E3Live Shot at work

10:45 a.m. Green Smoothie with Mila and Celery stick at work

11:45 a.m. Snacking on a couple of celery sticks at my desk

2:43 p.m. Mixed Greens with a raw tortilla, guacamole, salsa, Mexican cabbage and a student-made salad dressing at work

5:20 p.m. snacking on figs at home while talking to Man on the Raw

5:30 p.m. Cacao Beans at home

6:48 p.m. Large salad (mixed greens, spinach, romaine, cucumber, avocado, carrots) with throw-together dressing (red bell pepper, avocado, agave, EVOO, apple cider vinegar) at home with Man on the Raw

7:35 p.m. Green juice at home while writing this post and watching my babies cook dinner with Man on the Raw

You would be so proud! I woke up this morning at 6 a.m. and tried out the skates. I skated, scooted, walked baby steps, wobbled and rolled backwards down a hill, but I didn't fall. No ice packs today Keely.
I played a solid 20 minutes before rain chased me and my skates inside. What a way to start a morning.
What about you, how did your morning start off?

9:48 a.m. Blueberry Smoothie at work

11:51 a.m. Large salad (spinach, mixed greens, cucumbers, beets, carrots, seasoned seeds, nutritional yeast, dijon dressing) at work

12:36 p.m. kale chips at work

12:50 p.m. green juice at work

2:04 p.m. Mocha cheesecake at work

6:04 p.m. red wine at home

7:57 p.m. wine at home

8:00 p.m. salad with Foods Alive Mike's Special Flax oil dressing

photo by lucafotogne

Earlier today I posted that I wasn't creating raw food dishes of late. That doesn't mean that I don't have my share of recipes to well...share. I haven't prepared this dish but I invite you to create it and let me know what you think. Send in a photo, comments, revises, whatever you feel would make it off the hook.

Peace and love,
Terilynn

Avocado Salad with Creamy Lime Dressing

1/4 cup extra-virgin olive oil
1/4 cup cashews
juice of 2 limes
1 teaspoon agave nectar
1/2 teaspoon ground cumin
Sea salt and pepper, to taste
1 head Romaine lettuce, roughly chopped
1 small bunch cilantro, leaves only
2 ripe avocados, cut into small cubes

1 Combine oil, cashews, lime juice, agave nectar and cumin in a blender. Process until cashews are smooth and creamy. If needed, use water a 1/2 tablespoon at a time to reach desired consistency.

2 Combine the lettuce and cilantro with the dressing in a large bowl. Top with the avocado pieces.

Tonight I gave a demo at the Raw Spirit Festival called "A Taste of Thai." I thought you might like to share in the fun and so I am posting the recipes here for you to enjoy. And for all who came to the demo tonight, you rawk!
Thai Slaw (serves 4-6)
DRESSING
½ cup of your favorite raw butter
¼ cup coconut oil, liquid form
1 tablespoon agave nectar
Juice of one lime
1 silver of ginger, peeled and minced
1 small clove garlic, minced
1/2 tablespoon red pepper flakes
1/4 teaspoon sea salt

Combine ingredients in a large bowl. Use a whisk to blend into a smooth, creamy consistency. Add extra coconut oil a teaspoon at a time, if needed.

SLAW
4 cup finely shredded Napa cabbage
2 cup finely shredded red cabbage
1 cup finely shredded carrot
4 sprigs fresh mint, leaves only, shredded

Combine cabbages and carrot in a bowl and toss with dressing. Marinate for two hours before serving. Overnight is best.

Thai Red Curry with Sweet Potato Noodles (serves 4)
1 clove garlic, minced
1 Thai chili pepper, finely chopped
2 teaspoon curry powder
½ teaspoon ground red pepper
Juice of one lime
½ tablespoon coconut oil
1 tablespoon agave nectar
1 cup coconut milk
½ red onion, chopped
1 red bell pepper, chopped
1 sweet potato, peeled
Basil, cut into thin strips

In a bowl mix garlic, chili pepper, curry powder and sea salt. Add lime juice, coconut oil and agave nectar. Gradually add coconut milk until curry powder breaks down. The sauce should be a saucy, soup-like consistency. Add onions and bell pepper.
Spiralize the sweet potato to make thin spaghetti noodles.

Pour curry on the sweet potato noodles, gently toss to coat. Garnish with basil.

Honey Mint Ice
1/2 cup fresh mint leaves, chopped coarsely
1 cup honey
2 cups water
juice of one lime

In a blender, puree ingredients until mint leaves are small pecks of green.

Transfer mixture to popsicle molds, ice trays or paper cups. If using ice trays or paper cups, add popsicle sticks to the center of the popsicle as soon as its solid enough to hold stick in place (about an hour). Continue to freeze for 4-5 hours.

I have a confession to make. Although, I no longer eat at KFC, I have been obsessed with the company's coleslaw. I love the taste of it. So I was bound and determined to re-create the unique combination of creamy, sweet and tangy. I think I came pretty damn close with this recipe.
This is a great make-ahead salad. The longer it sits in the refrigerator the better it tastes.

Creamy Coleslaw
DRESSING
1 cup raw macadamia nuts
½ cup water
1/3 cup apple cider vinegar
2/3 cup extra-virgin olive oil
¼ cup raw agave nectar
2 teaspoons sea salt

Blend ingredients in a blender until smooth and creamy. Set aside.

SLAW
4 cups shredded green cabbage
2 cup finely shredded purple cabbage
1 cup shredded carrots

Toss cabbages and carrot in a large serving bowl. Pour dressing over salad and mix until well-coated. Let set in the refrigerator for at least an hour.

9:50 A.M. Sample Flourless chocolate cake with rosewater frosting at work

9:55 a.m. E3Live shot at work

10:10 a.m. Piña Colada smoothie (almond milk, pineapple, coconut, agave) at work

11:50 a.m. Salad bar (mixed greens, cucumber, romaine, carrot, cabbage, sprouted chickpeas, nutritional yeast, raw Dijon dressing) at work

1:35 p.m. Flourless chocolate cake with rosewater frosting at work

6 p.m. Thai Coleslaw at home with Man on the Raw

8ish Glass of Organic red wine with Man on the Raw

8:30 p.m. Spanish olives at home

9:30 p.m. Glass of Organic red wine at home

To tomorrow's FUNdamentals class.

Welcome! I am so excited for you. I was in your spot last July and I can tell you that I had a blast!
If your experience is half as fabulous as mine then you are well on your way to something special. You are in for a joyous ride.

Terilynn


At the Water Cooler
What are you plans for this weekend?

Image by Cool Text: Logo and Button Generator — Create Your Own Logo
January 5, 2011 — Day 5

12:13 p.m. salad (mixed greens, spinach, romaine, carrots, cucumbers, Dijon, nutritional yeast) at work

3:30 p.m. Kombucha at work

4:20 p.m Coconut Date Logs and Cardamom Cake with Rosewater cream at work

6:30 p.m. Pure Power Bars with Man on the Raw at home

7:15 p.m. Salad (Romaine, cucumber, tomato, avocado, very hot jalapeno) at home with Man on the Raw

January 6, 2011 — Day 6

10:30 a.m. Berries ‘n’ Cream smoothie (almond milk, raspberries, strawberries, bananas, dates); a shot of E3live at work

11:45 a.m. Salad (mixed greens, romaine, carrots, cabbage, cucumber, nutritional yeast, Dijon dressing) at work

3:15 p.m. Apple at work

7:15 p.m. Sweet and Spicy Cabbage with avocado at home with Man on the Raw

Sweet and Spicy Cabbage
1/2 head green cabbage, chopped
1/2 red onion, thinly sliced
1/2 carrot, grated
1 tablespoon Agave nectar
1-2 teaspoons Chili Garlic Sauce (not raw product), or more depending on how spicy you want it
1-2 teaspoons sea salt
juice of one lemon

2 avocado, peeled and cubed

Toss cabbage, onion, carrot in a bowl. Add agave, chili garlic sauce salt and lemon. Mix well. Let set for 10 minutes.

Serve with avocado cubes.

At the Water Cooler
What is your favorite raw food dessert?
(enter your answers in the comment box)

That's how Man on the Raw described my first month of eating a Raw Vegan diet. The month did kind of fly by with relative ease, and the next 11 will be easy if he keeps making meals like he did tonight.

9:20 a.m. Smoothie at work

11:53 a.m. Mila with water at work

1:25 p.m. Mixed greens with olive dressing, cucumbers, slaw, pickled pink onions

9 am green smoothie at work

9:30 a.m. Mila and green smoothie with celery stick at work

11 a.m. kale chips at work

1:20 p.m. Garden Blend soup with Salad (mixed greens, avocado, carrots, pickled onions, sprouts, raw Dijon dressing) and flax crackers at work

3:55 p.m. Carob and Cacao Brownies in the car

5:30 p.m. Bowl of Cherries at home

6:30 p.m. Granola at gal pal Kristina's house

7:30 p.m. Kelp Noodles with avocado and dulse flakes with Kristina at her house

10:30 a.m. Green Smoothie at work

2 p.m. salad (mixed greens, romaine, carrots, cabbage, cucumber and seasoned pumpkin seeds with raw Dijon Dressing and nutritional yeast) at work3:15 p.m. Berries at work

5:17 p.m. Mila and water at home6:20 p.m. Kelp noodles and Kimchi at home

7:10 p.m. date at home7:17 p.m. date paste and apples

7:45 p.m. Granny Smiths with Date paste at home

10 a.m. Green Smoothie

10:45 p.m. Raw Peppermint Paddies10:50 p.m. Chocolate Covered Goji Berries

12:14 p.m. Snacking on Romaine and celery at work

1:20 p.m. Lunch with the Associate Chef students Mixed greens, cucumbers and Nutritional Yeast with Dijon Dressing, Pickled "Pink" Onions, Sea Snacks, Flax Crackers, Nut Pate

2:45 p.m. Apple at my desk

3:35 p.m. Chocolate covered Goji Berries in the Main Office at work

6 p.m. Salad with Avocado, Carrots, Scallions, Mila with Lemon juice

8:07 a.m. green smoothie at work

1:31 p.m. large salad with flax crackers

2:42 p.m. Garden blend soup with tomato basil dressing

4:21 p.m. carob brownies at home

7:45 p.m. salad with portobello pizza

Asparagus
Select — Spears with a vibrant color and no bruises or blemishes. The buds at the tip should be tightly close. Peak Season: March to May

Store — Remove any bands that bind the spears together and put the bases of the steams in a jar filled with 2” of water. Change the water daily to keep asparagus fresh longer. Refrigerate for up to 3 days.
Trim — Hold one end of the asparagus spear in each hand and bend the stalk. It will naturally break at the point where it is tough.　

Recipe #35 and #36 of "the Complete Book of Raw Food" Endeavor

Asparagus Avocado Salad by Rita Romano, p. 54
Honey Mustard Dressing with Poppy Seeds by Elaina Love, p. 85

This refreshing salad combines the crispiness of asparagus with creamy avocado and tangy grapefruit.