Archive for the ‘Salads’ Category

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STRAWBERRY AVOCADO COCONUT SALAD

September 18, 2013

 Dear One,

If you are reading me for the first time, welcome to my blog, and thank you for stopping by. If you have been here before, thank you for visiting again.

This salad simply epitomises what raw food is all about for me. Not a special diet, not recreating cooked dishes, not complicated soak – sprout – dehydrate operations, just simple, easy and quick salads, using the best ingredients possible, to fuel my body with the very best foods that are available to me.

So although I do enjoy the occasional dehydrated savoury, most of my dinners are actually huge filling and satisfying salads, just like this one.

STRAWBERRY AVOCADO AND COCONUT SALAD

Serves 2 :

about 8 handfuls of wild mixed greens (failing to get wild greens, your next best choice is home-grown, then organic)

a dozen strawberries, halved

1 ripe avocado, halved then sliced into thin wedges

the flesh of about half a mature coconut, cut into chunks or grated to make it more suitable to small children

Mustard dressing :

2 tbsp. toasted pumpkin seed oil *(not raw, but totally addictive) or cold pressed oil of your choice

2 tbsp. macadamia oil (equally addictive) or avocado oil

4 tbsp. apple cider vinegar

2 tbsp. wholegrain mustard

1 tbsp. pomegranate molasses *(not raw, but complements the sweetness of the strawberries beautifully) or honey

Artfully arrange all the salad ingredients in a large salad bowl or directly into individual plates or bowls. Whisk the dressing ingredients in a small bowl and pour it over the salads.

To serve, sprinkle with some freshly ground black pepper and about half a dozen walnuts each, broken.

Would you like to use this article on your blog, website or in your newsletter ? You are welcome to do so, as long as you include the following text with it :

© 2013 RAW FOOD ETC : Eat more RAW FOOD to look and feel great. FREE healthy raw food recipes, articles and tips from https://rawfoodetc.wordpress.com/ 

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GORGEOUS SALAD

September 16, 2013

 Dear One,

If you are reading me for the first time, welcome to my blog, and thank you for stopping by. If you have been here before, thank you for visiting again.

This is one of the most beautiful salads I have ever made. See for yourself :

Gorgeous Salad

Figs and physalis (also known as cape gooseberries, golden berries or incan berries), are among the most beautiful fruits out there. The perfection on the seeds dotted in the juicy flesh, not to mention the rich sweetness of figs … the fact that golden berries come in their own little brown paper wrappers …

I sometimes marvel at how mysteriously perfect creation (what ever that means for each of us) is, and fruits are perhaps the best example of this. The wise man in my life tells me it is all about evolution : the most pretty fruits attract the bees and animals the most, ensuring their survival. I barely dare to ask him, do plants do this consciously, then ? …

I choose to ignore Darwin and marvel instead. And make this for the wise man and myself.

salad lose-up

Serves 2 :

about 8 handfuls of wild mixed greens (failing to get wild greens, your next best choice is home-grown, then organic)

2 beautiful ripe figs, cut into wedges

a dozen golden berries, halved

1 pink grapefruit, flesh only

a dozen stoned kalamata olives or black olives (I prefer to stay away from green olives, as they are unripe …)

Cheezy dressing :

1 handful cashew nuts

1 tbsp. nutritional yeast

1 tbsp. sweet white miso (use unpasteurised miso if you can get it, as it tastes amazing)

1 tbsp. apple cider vinegar

about 1/4 cup water or just enough to blend to a runny dressing

To serve, sprinkle with some freshly ground black pepper and decorate with a few edible wild flowers (I used nasturtiums from my garden).

Would you like to use this article on your blog, website or in your newsletter ? You are welcome to do so, as long as you include the following text with it :

© 2013 RAW FOOD ETC : Eat more RAW FOOD to look and feel great. FREE healthy raw food recipes, articles and tips from https://rawfoodetc.wordpress.com/ 

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AVOCADO AND NORI SALAD

July 30, 2013

 Dear One,

If you are reading me for the first time, welcome to my blog, and thank you for stopping by. If you have been here before, thank you for visiting again.

Avocado and nori go so well together : that is what makes avocado sushis so wonderful. Half an avocado with a couple of nori sheets is one of my favourite snacks.

Avocados are sooo nutritious. They are rich in healthy fats and help the body to absorb more fat-soluble nutrients, such as alpha and beta-carotene and lutein, in foods that are eaten with the fruit. Avocados provide good amounts of numerous essential nutrients, including fibre (10g in 150g flesh – about 1 big avocado), potassium, Vitamins C, E, K, B6 and folic acid.

A couple of years ago I actually had avocado and gomasio on rye crisp bread for dinner almost every night for close to 2 months, while refurbishing my kitchen. That is how much I love avocados … 

Add nori, salad greens, sprouts, a dash of olive oil and apple cider vinegar, and you get a delicious lunch.

For 2 :

1 salad

2 avocados, diced

about 10g green nori sprinkles or sheets torn to little pieces

2 large handfuls of sprouts of your choice (alfalfa and broccoli for example)

2 tbsp olive oil

2 tbsp apple cider vinegar

Mix all ingredients, enjoy.

Would you like to use this article on your blog, website or in your newsletter ? You are welcome to do so, as long as you include the following text with it :

© 2013 RAW FOOD ETC Want to look good and feel great by including more RAW FOOD into your diet ? Get FREE healthy raw food recipes, articles and tips from https://rawfoodetc.wordpress.com/ 

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RAW SPROUTS SALAD

February 3, 2013

 Dear One,

If you are reading me for the first time, welcome to my blog, and thank you for stopping by. If you have been here before, thank you for visiting again.

Contrary to popular belief, making raw food does NOT necessarily take longer than making cooked food. Yes, it does take time to chop or slice the vegetables, but so does it if one is going to cook the vegetables. When it comes to raw recipes that require dehydrating, yes, it does take long to dehydrate, but it usually only takes minutes of hands-on preparation.

This sprout salad does not even require any chopping and it is great for a nutrition packed lunch ready in 10 minutes ! (excluding sprouting time …)

Sprouts salad

Serves 2 :

about 1 cup alfalfa sprouts

about 1 cup china rose radish sprouts

about 1/4 cup sprouted spelt berries

2 tbsp olive oil

2 tbsp balsamic vinegar

1/4 tsp Himalayan crystal salt or sea salt

1/4 tsp dried red chilli flakes (optional)

4 large handfuls rocket salad

2 small handfuls walnut pieces

a dozen cherry tomatoes, sliced in half

Mix all ingredients in a large mixing bowl.

Enjoy.

Would you like to use this article on your blog, website or in your newsletter ? You are welcome to do so, as long as you include the following text with it :

© 2012 RAW FOOD ETC Want to look good and feel great by including more RAW FOOD into your diet ? Get FREE healthy raw food recipes, articles and tips from https://rawfoodetc.wordpress.com/ 

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RAW SAMPHIRE SALAD

December 19, 2012

 Dear One,

If you are reading me for the first time, welcome to my blog, and thank you for stopping by. If you have been here before, thank you for visiting again.

Samphire, also known as salicornia, sea beans or sea asparagus is one of the most satisfying edible plants to forage. It is a flatland plant that flourishes in salty coastal environments.

Samphire

Samphire is up there with artichokes as a plant that doesn’t look like it was meant to be eaten, and with fiddlehead ferns as one of the most satisfying plants to forage. And, despite some abysmal weather, samphire season is well underway in the UK. Species can be found in Australia, the Americas and Asia, as well as Europe.

How to eat salicornia ? The first thing to do is to rinse it thoroughly, as it is very very salty, as one could expect. Then, of course, no matter how you prepare it, do not add any salt, as adding salt would defeat stage 1 …

Some people blanch it once or twice in fresh water to remove some of the salt before sautéing them in either butter or olive oil. Samphire can also be pickled in vinegar and black pepper (samphire is also called pickle weed), or eaten raw, like in this samphire salad.

Samphire salad

Serves 2 :

about 100g fresh samphire

a dozen cherry tomatoes, halved

small handful walnut halves

small handful alfalfa sprouts or sprouts of your choice

Dressing :

2 tbsp olive oil

2 tbsp lemon juice (about 1/2 a small lemon)

2 tbsp balsamic vinegar

2 cloves garlic, crushed

1/4 tsp red chilli flakes

Soak the samphare in plenty of fresh water for an hour or so. Drain.

Prepare the dressing by combining all the ingredients together in a bowl. Add the samphire and the cherry tomatoes.

Serve topped with walnut halves and alfalfa sprouts.

Enjoy

Would you like to use this article on your blog, website or in your newsletter ? You are welcome to do so, as long as you include the following text with it :

© 2012 RAW FOOD ETC Want to look good and feel great by including more RAW FOOD into your diet ? Get FREE healthy raw food recipes, articles and tips from https://rawfoodetc.wordpress.com/ 

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POMEGRANATE AND BLUE CHEESE SALAD

December 13, 2012

 Dear One,

If you are reading me for the first time, welcome to my blog, and thank you for stopping by. If you have been here before, thank you for visiting again.

This is an absolutely stunning salad : blue ewe cheese goes really well with fruit, but you can replace it with raw vegan blue cheese made from nuts.

Pomegranate and blue cheese salad

Serves 2 as a main meal or 4 as a starter or side salad :

about 125g baby chard or baby spinach or baby salad leaves of your choice

1 pomegranate

100g blue ewe cheese or raw vegan blue cheese, cut into small pieces

a dozen yellow cherry tomatoes, halved

2 handful walnut halves

For the dressing :

2 tbsp olive oil

1 tbsp brown rice vinegar

2 tsp coarse mustard

1 tsp raw honey

 

Open the pomegranate to get the seeds.

 

Prepare the dressing by combining all the ingredients.

Assemble the salad and top with the dressing.

Enjoy

Would you like to use this article on your blog, website or in your newsletter ? You are welcome to do so, as long as you include the following text with it :

© 2012 RAW FOOD ETC Want to look good and feel great by including more RAW FOOD into your diet ? Get FREE healthy raw food recipes, articles and tips from https://rawfoodetc.wordpress.com/ 

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PURPLE CABBAGE SALAD

December 11, 2012

 Dear One,

If you are reading me for the first time, welcome to my blog, and thank you for stopping by. If you have been here before, thank you for visiting again.

Cabbage and all other cruciferous vegetables are good for you. Essentially, they are anti-cancer heros. Chewing on raw cabbage, cauliflower, kale or broccoli is not necessarily the most palatable experience, though. Think fermenting, juicing, marinating, and you get loads of tasty ways of getting cruciferous vegetables into you. Fermenting works particularly well with cabbage, as not only it softens the cabbage and makes it easier to chew, it is also more digestible, and comes with precious probiotics.

Making sauerkraut is not instant, though. So for an instant serving of cabbage, take inspiration from the swedish pizza salad but use purple cabbage instead, and use what ever spices take your fancy.

1 small purple cabbage (about 500g)

2 tbsp extra virgin olive oil

2 tbsp brown rice vinegar

1/2 tsp crystal salt

1 tsp black pepper, freshly crushed

1 tbsp mixed dried italian herbs

Slice the cabbage as thin as you can, using a mandolin if you have one. Put the cabbage slivers in a large mixing bowl. Add all the other ingredients and thoroughly mix with your perfectly clean 2 hands. Squeeze the cabbage to release juices. Taste test, adjust the seasoning if needed and squeeze the cabbage longer if you would like it softer.

The salad will actually taste better the next day, and will keep in a glass jar in the fridge for up to 2 weeks. Serve directly from the fridge for a refreshing side salad in the warm months, but in the colder months, make sure you leave the salad out at room temperature for a few hours before serving ; or even better, gently warm it in the dehydrator before serving.

Would you like to use this article on your blog, website or in your newsletter ? You are welcome to do so, as long as you include the following text with it :

© 2012 RAW FOOD ETC Want to look good and feel great by including more RAW FOOD into your diet ? Get FREE healthy raw food recipes, articles and tips from https://rawfoodetc.wordpress.com/ 

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