Purple Cabbage Salad

Since I've been juicing purple cabbage lately and I eat half of it before it ever hits the juicer, I decided to go in search of a good cabbage salad. I love cabbage!! I happened to find one from Oh She Glows and had all of the ingredients needed! I made a few changes: I didn't use toasted seasame seeds. I used hemp seeds instead. And for the dressing, I didn't use all of the water. It turned out amazing!!

Salad

Tahini Lemon Dressing

If you like cabbage I highly recommend this!!! Cabbage is really good for us and probably not eaten very often by most people!! Enjoy!!!

Springtime salad

Since the weather isn't completely cooperating with my dreams of warm temps, I decided I'd pretend it was a warm springtime day with this yummy salad!! 

Here's what I used. All organic ingredients. 

Mixed greens

Broccoli sprouts

Sunflower sprouts

Green and red peppers

Cucumbers

Cherry tomatoes

Blueberries

Strawberries

Craisins

Poppyseed dressing (not raw but one of my favorite non-raw dressings) 

It's a refreshing springtime salad!! Apples are a great choice too if you want to substitute anything. Enjoy!!

Lunch on the go.

Emerald Sesame Kale

Steph's Seaweed Edamame Salad

These are two of my favorite salads from Willy St. Coop deli in Madison, WI. In fact, I have attempted to make my own Emerald Sesame Kale Salad. It tastes best if left in the refrigerator overnight. I think it just helps to improve the flavor and soften the raw kale. If you don't like garlic, better just skip this one!

Keep it Simple!

Keep it Simple!

I wanted to post these two pictures just to show that raw food consumption doesn't have to be complicated! I had this veggie plate for dinner the other night. I had some red pepper hummus, which wasn't raw, but it's still healthy and better than many alternatives! There are plenty of recipes out there for raw hummus, but if you don't have time to make your own this is a great option. If you can see, I have raw asparagus on the plate, which is a new venture for me. I absolutely love asparagus, but didn't think I could do it raw. Well, I did and it's not too bad.

This is how I normally eat asparagus: Either steamed for about 4-5 min or placed in boiling water for about 3. It's stays crunchy this way and doesn't overcook it. I like it with fresh lemon juice, a touch of olive oil, and S&P. I eat large plates of it like this very often!!

This is a salad that I made with avocado, tomato, green pepper, asparagus, sunflower sprouts and pea shoots, mixed greens, s&p, and my favorite dressing: lemon and apple cider vinegar!

So, go eat something simple and raw!

Cabbage Salad

Well, I'm back from vacation, but off to work the next couple of days. I'll fill you in on our trip later this week if I have time. For today, I wanted to share this little cabbage salad with you. I know I've posted my favorite kale chip recipe for you a couple of times. Whenever I make them, I have leftover dressing, which I usually eat by the spoonful! Last time, I thought I would put it to use on a cabbage salad. It was perfect! I shredded some regular cabbage and carrots and topped it with the leftover dressing. That's it! Super easy and a great way to use up some cabbage. It's a nice replacement for regular ole cole slaw! Below is the recipe for the dressing.

Chrissy's Goddess Chips
Posted by Chrissy on Raw Food Talk

2 bunches kale, broken into large pieces by hand (preferably dino kale)

Dressing:
¾ cups sesame tahini
¼ cup nama shoyu
½ cup apple cider vinegar
½ cup water ~ more if needed
2 scallion
1 clove garlic
1 lemon, juiced
¼ t. sea salt
¼ cup fresh parsley


I'm pretty sure I could eat this dressing on something every day! It's amazing!!

Easy Bok Choy Salad.

MARINATED BOK CHOY SALAD

From Gone Raw

A quick, easy and super yummy asian bok choy salad. Baby or regular bok choy can be used.

Ingredients: 

5 baby bok choys

1/4 c sesame oil

1 tbsp nama shoyu or wheat free tamari

1 tbsp apple cider vinegar

1-2 tbsp fresh squeezed orange juice

1-2 tsp lime juice

1/2 tsp fresh ginger, minced

optional:

1 garlic clove, minced

shredded carrots, cherry tomatoes or other vegetable

1 tsp toasted sesame oil (not raw)

Preparation: 

Using baby bok choy, cut the stems to about 1 inch, keeping the leaves whole add all to a bowl. Combine marinade ingredients in a jar and shake well. Pour dressing over bok choy and serve immediately or marinate for 1-2 hours to let the bok choy soften. Keeps in refrigerator for up to two days.

This was a very last minute "throw something together for work" salad that I decided to make this past weekend. I made a much smaller version of it to take to work with me. I also added some baby romaine to mine, just to bulk it up a bit. It's delicious!! The dressing makes it!

Cilantro Tomato Salad

Ingredients  Makes two small bowls of salad or one large bowl.


1 roma tomato
7 (roughly) grape tomatoes cut in half
1 celery stalk cut into small slices
several small slices of fennel
1/2 of an avocado
1 small bunch of cilantro
several small slices of zucchini (cut into small pieces)
juice from 1/2 a lime
2-3 tablespoons of apple cider vinegar
1-2 tablespoons olive oil or sunflower oil
Himalayan salt and pepper to taste

It was my son's 2nd birthday last Monday, and the request for dinner was home made pizza.  Cooked of course! It's what we ate the night he was born. Isn't that just cute! I wanted to make a raw pizza too, but it calls for several hours of prep time d/t the making of the crust. I was just not prepared for that. I ended up throwing this salad together for myself, and it turned out quite tasty. I've made it a couple of times since because it's so easy and good! And no, it doesn't have any leafy greens in it!

Fennel Grapefruit Salad.

Fennel Grapefruit Salad.

Fennel (Anise) is one of those vegetables that most people don't use often, if ever. I have been trying to incorporate new and different produce into my diet to help get a broader range of nutrition. It's so easy to eat the same old salad! Unfortunately,  I can't take full credit for this salad. I saw a similar recipe in Raw Food Real World, but realized I didn't have all of the ingredients after I got started. I just improvised a little and the end product was quite amazing!!  

My main reason for making this particular salad today, was that I had a fennel bulb sitting in the frig just dying (literally) to be used! Poor thing was starting to dry out a bit and I just didn't want it to go to waste!  If you've never eaten Fennel, I recommend adding it to your diet now and then. It actually has a nice mild flavor and a nice crunch to it. It also has great health benefits:

*High in Iron, so it's great for anemia.

*Anetol, a component of the essential oils in Fennel, is helpful for renal colic (usually caused by kidney stones). Anetol, along with Cineole, have anti bacterial and disinfectant properties that can help with diarrhea that is caused by a bacteria, or any other problems caused by bacterias. They also have expectorant properties and can help with lung problems like congestion, cough, or bronchitis.

*It's good for the GI system and can help with indigestion, gas, and constipation. Helping the bowels move helps to get toxins out of the body!

*Female friendly:) Helps regulate menstruation by regulating hormonal action in the body. Helps increase milk production in lactating mothers too.

*It's also a diuretic (increases the frequency of urination) so it helps to remove toxic from the body and decreases swelling. 

What you will need:

Fennel Bulb sliced thinly

Mixed Greens

Grapefruit or Oranges (squeeze some of the juice into dressing)

Dressing:

1-2 tablespoons Sunflower Oil

1/2 to 1 tablespoon of Lime Juice

Pinch Himalayan Salt

Pepper to taste

I'm sorry that these are not exact measurements for the dressing. I made it pretty quickly and forgot to measure. It's delicious though, and you can't really screw it up!

Can you see how this poor fella is drying out?!

Cut off both ends of the Fennel.

Slice the bulb in half.

Remove the fibrous center by cutting a v shape. I actually missed a small part in this picture and had to go back and cut it out.

It's important to cut the grapefruit so the membranes don't remain. If you leave the membranes on it makes the grapefruit tough. Cut grapefruit in half and then cut the ends off so you can stand it upright. Slice along the membranes to remove them from the fleshy part of the grapefruit. Cut away from peel. Save any juice to add to the dressing.

Mix Fennel with salad greens and toss in Grapefruit. I used prepackaged organic herbed salad greens. It's delicious with the arugula and dill in it! Cut the grapefruit into small slices and add to salad. Top with the dressing.

Apple and Celery Salad

Apple and Celery Salad from Gone Raw.

Ingredients: 

1/4 cup fresh lemon juice

1/4 cup Dijon mustard (not raw, but I'm only 95% raw so it works for me)

5 teaspoons honey

2/3 cup extra-virgin olive oil

1 large bunch celery with leaves

1/2 cabbage, shredded

2 Carrots, shredded

2 large Granny Smith apples, peeled, quartered, cored; each quarter cut into 2 wedges, then thinly sliced crosswise into triangle shapes

3/4 cup chopped walnuts

I used purple cabbage since it's pretty!

My bowl was not big enough to mix in.

Preparation: 

Whisk first 3 ingredients in small bowl to blend. Gradually whisk in oil. Season vinaigrette with salt and pepper.

Trim celery leaves and chop enough to measure 1 cup. Thinly slice stalks on deep diagonal. Place celery pieces in bowl of cold water. (Vinaigrette, celery leaves, and celery pieces can be prepared 1 day ahead. Cover separately and refrigerate.)

Drain celery; pat dry with paper towels. Combine celery, celery leaves, apples, cabbage and walnuts in large bowl. Add vinaigrette and toss to coat. Season salad to taste with salt and pepper.

It's pretty delicious!

Herbed Tomato Dressing

This is SO delicious! It makes the perfect dressing and adds just the right flavors for a fantastic salad!! I love how fresh and unpretentious it is!



I made a single serving:

1 1/2 peeled tomatoes
2 inches of Italian Herbs (you could use fresh of course, but this is much faster!)
1 tbs sunflower seeds
1/2 fresh garlic clove

Blend them all together until mixed well. I got the consistency of a thick salsa. You could of course add more tomato if you prefer yours less thick.

This salad is mixed greens with a little carrot, celery, and green pepper.

  Gourmet Garden makes an organic blend of Italian Herbs including, Basil, Marjoram, Parsley, Rosemary, Thyme, and Oregano. Quite tasty and really comes in handy when you're busy!

Enjoy!

Garden update.

Do ever really want something for dinner and realize you are out or don't have enough? Tonight, I was really in the mood for a salad, but I knew I was out of greens. Yesterday, I had a veggie salad without greens. It was good!

I was too lazy to go to the grocery, but not to lazy to walk out to my organic raised bed garden in our back yard! Woohoo! How convenient. I decided to just cut a fresh bunch of lettuce and boy was I glad I did! I can't believe how much everything has grown since I last posted about my garden. Hopefully this weekend I can finish my planting:)

Look at those green onions!

My salad was delicious!!

Orange and Beet Salad

Orange and Raw Beet Salad Recipe

    4 small beets, peeled and grated
    2 carrots, grated
    1 cup broccoli, chopped
    2 oranges, zested, 1 peeled and chopped, 1 juiced
    2/3" slice ginger, grated and juiced
    1 tablespoon olive oil
    pinch salt

1. Put the beets, carrots and broccoli in a salad bowl.  Zest the oranges into a jar or bowl for the dressing. Add the chopped orange to the salad bowl.

2. Squeeze the juice from the other orange into the jar/bowl with zest. Grate the ginger and squeeze the juice from the ginger pulp into the jar/bowl as well. Add the olive oil and salt, and shake or whisk to combine.

3. Pour the dressing over the salad and toss, then leave it to marinate for 30 minutes, or up to a couple hours.

I hope you enjoy this orange and raw beet salad, the latest of my healthy vegan recipe

Add caption

Make sure to use a stainless steel bowl since the beets can stain. I  love the color of beets and think I'd like to develop a new lipstain from them! 

   

This is a great salad actually. I was wondering how the beets would taste. I happen to like beets, but they do kind of smell like dirt! They turned out excellent and I can't even say I could tell a huge difference between the beets and the carrots. Next time I make it, I will be putting more oranges and ginger juice in it. If you have a food processor, that is the fastest way to get the grated beets and carrots.  Of course, I was the only one partaking in this salad at dinner, but I didn't expect anything different:) 


Don't forget about all of the amazing health benefits of beets:


Good for heart: Beet fiber helps to reduce cholesterol and triglycerides by increasing the level of HDL. High level of triglycerides increases the risk for heart related problems. The presence of the nutrient betaine lowers the levels of homocysteine in the body which can be harmful to the blood vessels. Thus, consumption of beetroot helps to prevent cardiovascular diseases


Avoids birth defects: Beet is good for pregnant women since it is a source of B vitamin folate which helps in the development of infant’s spinal column. Deficiency of folate could lead to the condition called neural tube defect.


Prevent certain cancers: Studies revealed that beet are good in preventing colon cancer, as it contains the pigment betacyaninis, which counteracts cancer. Nitrates used in meats as preservatives, cause the production of nitrosamines compounds in the body resulting in cancer. Studies reveal that beet juice inhibits the cell mutations caused by these compounds. Researchers in Hungary have also discovered that beet juice and its powdered form slows down tumor development.


Good for liver: Betaines contained in the beet juice stimulates the functions of liver.


Prevent respiratory problems: Beetroot is a source of vitamin C which helps to prevent asthma symptoms. The natural beta-carotene in beetroot also helps to prevent lungs cancer.


Boosts energy: Beetroot contains a significant amount of carbohydrates that provides fuel for energy and prolonged sports activities.


Prevent cataract: The presence of beta-carotene (vitamin A) helps to prevent age related blindness called cataract.


Capillary fragility: The flavonoids and vitamin C in beets help to support the structure of capillaries.


Macular degeneration: The beta-carotene present in beetroot avoids macular degeneration.


Stroke: Low level of potassium in body increases the risk of stroke. So potassium-rich beetroot is recommended in that aspect.


The presence of the mineral Boron in beetroot juice helps in the production of human sex hormones.


In ancient times Beetroot was used to cure fever and constipation. In the Middle Ages, beetroot was also used as a remedy for digestive disorders.


Beet leaves are also good for curing wounds.