Posts Tagged ‘salad’

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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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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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SWEDISH CABBAGE PIZZA SALAD

November 26, 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.

In Sweden, pizzas are always served with a cabbage salad. Sometimes you get served the salad first, while you wait for the pizza to be prepared, sometimes after ordering your pizza you head to the salad counter where you can help yourself to as much pizza salad as you wish. You can eat the salad as a starter / appetizer, or as a side dish along with your pizza. And it usually comes free of charge.

Now, the first pizzerias in Sweden will have been opened by Italian immigrants, and pizza is not exactly a traditional Swedish food, so pizza salad is certainly not a Swedish invention in the strict sense of things. But this raw crunchy sour cabbage salad happens to be served along (almost) every pizza in Sweden (and also in Swedish eateries that serve pizza abroad).

Swedish cabbage pizza salad is very simple to make : all you need is cabbage, oil, vinegar, salt, black pepper for a basic version. Try it with home-made cooked or raw pizza. It will also make for an excellent side dish for all sorts of meals, cooked (a roast, for example) or raw (raw burgers, for example).

1/2 white cabbage (about 500g)

2 tbsp extra virgin olive oil

2 tbsp brown rice vinegar

1/2 tsp crystal salt

1/2 tsp whole black peppercorns

1/2 tsp black peppercorns, freshly crushed

1/2 tsp dried basil

1/2 tsp dried oregano

1/2 tsp crushed red chillies

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 a week.

You could leave out the oil and vinegar but add the spices to traditional fermented vegetables to make a Swedish sauerkraut.

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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JAPANESE MULTICOLOURED AVOCADO AND SEA VEGETABLE SALAD

November 14, 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.

Sea vegetables are a tasty and great source of fibre, calcium, iron, potassium, magnesium, and iodine. Fresh, unique and healthful sea vegetables. Delicious in their raw natural state or heated up. They are known to promote thyroid function (particularly useful for hypothyroid conditions) and are beneficial for skin support and dieting, as they are low in calories.

I use a packet of mixed Sea Vegetables containing a combination of nine different sea vegetables. Some commonly known such as kelp (kombu), wakame, and Hijiki while others not widely available, such as seaweed stems and montagne.

I couple them with green salad, avocado and a yummy Japanese inspired dressing and I get a satisfying and nutritious multi-coloured sea vegetable salad. The flavours in this one really do combine amazingly well.

For 2 seaweed lovers :

1 packet (about 140g) sea vegetable salad

or

25g of dry mixed sea vegetables (swells to about 5 times the volume when soaked)

1 lettuce, shredded to small pieces

avocado, diced

1 tbsp seagreens (optional)

2 tbsp sesame oil

2 tbsp nutritional yeast *(not raw)

1 tsp miso

1 tbsp balsamic vinegar *(not raw)

1 tbsp brown rice vinegar

1 tbsp rice mirin

1 tbsp umeboshi plum seasoning

1 clove garlic

Prepare your sea vegetables. The ones in a packet would be preserved in sea salt, so rinse them out, then soak them for a few minutes, rinse them again and finally drain them. If you are using dry sea vegetables you will need to soak them for at least 20 minutes. You can either use ready-mixed sea vegetables or make your own mix of your favourite ones, mixing the colours. Follow the instructions on the packet of the brand you choose to use. Use fresh sea vegetables if you are lucky enough to have access to some.

Prepare your salad and put it in a bowl. Add the drained seaweed and give it a good toss using your 2 hands or 2 forks. Add the avocado cubes and all the remaining ingredients. Give it another good toss and it is ready.

Enjoy while sipping hot Japanese green tea.

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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MICRO GREENS, AVOCADO AND POMEGRANATE SEEDS SALAD

November 9, 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 a quick and satisfying lunch that can also serve as an excuse to eat a whole avocado (;-)

Serves 2 :

1 small green salad of your choice (lettuce works well)

2 big handfuls snow pea shoots

2 big handfuls China Rose raddish sprouts

2 avocados

1 pomegranate (What is a pomegranate ? How to open a pomegranate ?)

2 tbsp hemp oil or olive oil

2 tbsp apple cider vinegar

Wash and spin dry your salad. Tear it into tiny bite-size pieces.

Open the pomegranate and reserve the seeds.

Roughly cut the snow pea shoots, as they are likely too long to eat in one go. Dice the avocados.

Put everything in a bowl, add the oil and vinegar and toss gently.

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 APPLE WALUNT AND CHINA ROSE RADISH SPROUTS SALAD

October 18, 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.

For 2 :

1 salad or about 2 cups mixed salad leaves

1 cup China Rose Radish sprouts

2 apples

1/4 cup walnuts

pinch crystal salt or sea salt

freshly crushed black pepper to taste

2 tbsp olive oil

2 tbsp balsamic vinegar

Combine all ingredients into a bowl. Serve with raw corn crackers for example. Goes great with raw vegan nut ‘blue cheese’ or dairy blue cheese.

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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