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Raw Food Recipes

Green Power Salad

This upgrade from a standard green dinner salad goes withsaladgreen
almost any main dish. Leafy greens are a nutritional
powerhouse while the dressing is herby and fresh with
just a little kick.Salad* 3 1/2 cups red chard, shredded

* 1 cup fresh spinach, shredded

* 1/4 cup carrot, shredded

* 1/4 cup walnuts, crushed

* 1/4 cup pumpkin seeds

* 2 Tbsp. lemon juice (1 lemon)

Dressing

* 1/4 c. peeled garlic, minced

* 2 sprigs fresh oregano, minced

* 4 sprigs fresh mint, minced

* 1/2 jalapeno pepper, minced

* 2 tsp. sea salt

* 3 Tbsp. walnut oil

1. Wash all produce. Shred greens and carrot, and toss all
salad ingredients together in a large bowl; set aside.

2. Mix the dressing ingredients in a blender or small food
processor.

3. Add dressing to mixed salad ingredients, and toss well.


 Raw Roots

 

An easy way to bulk up on folates and other trace
minerals, beets can’t be beaten for nutritional value. Thebeetroot-687251_960_720
earthy sweetness of these root veggies will have you
helping yourself to seconds for sure.Salad* 4 large beets, peeled

* 2 carrots, peeled

* 1 Pink Lady(R) apple, washed and unpeeled

* I fennel bulb

* 2 bunches scallions, cleaned then thinly sliced

Dressing

* 2 Tbsp. lemon juice (1 lemon)

* 2 Tbsp. apple cider vinegar

* 4 Tbsp. olive oil

* 1 Tbsp. honey

* 1/2 tsp. sea salt

* 1/4 tsp. freshly ground black pepper

* 2 Tbsp. fresh mint leaves, chopped

* 1 Tbsp. fresh parsley, chopped

Garnish

* 1/3 cup chia or sunflower seeds

* 1/3 cup crumbled feta cheese

1. Thinly slice beets, carrots and apple using a paring
knife or mandolin, then stack and julienne, meaning to
slice into long strips. Add all to a large mixing bowl;
set aside.

2. Trim off the fennel stalk and one outer layer of bulb.
Slice bulb into thin rings, and add to bowl.

3. Chop fresh herbs, and mix with dressing ingredients in
a blender or small jar.

4. Toss all ingredients in salad bowl, and sprinkle with
seeds and feta cheese.


Poppy Seed Apple Slaw

 

I haven’t met the child (or adult) who doesn’t love thisMackerel_and_apple_salad_(17146141815)
salad. Packed full of crunch with a tangy dressing, it’s a
staple for old-fashioned picnics and summer adventure.Salad* 1 small cabbage (red or green), finely shredded

* 2 Fuji apples, peeled, cored, julienned

* 2 medium carrots, peeled, julienned

* 1/4 cup red onion, diced

* 2 Tbsp. fresh parsley, minced

* 1/2 cup pumpkin seeds, toasted

* 1/2 cup flame raisins

Dressing

* 1/4 cup plain whole milk yogurt

* 1/4 cup mayo

* 2 Tbsp. raw honey

* 1 1/2 Tbsp. raw apple cider vinegar

* 1/2 Tbsp. poppy seeds

* 1/2 tsp. sea salt

* 1/4 tsp. freshly ground black pepper

1. Shred the cabbage, rinse and dry thoroughly. Place in
a large bowl; set aside.

2. Julienne the apples and carrots, and finely dice the
onion and fresh parsley. Add to bowl with shredded
cabbage.

3. In a small bowl, whisk dressing ingredients together
until well blended.

4. Drizzle the dressing over the slaw, and toss to
combine.

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