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!

Portabello Kebabs with Asian Slaw

PORTABELLO KEBABS WITH ASIAN SLAW
(Taken directly from The Raw Chef, Russell James' website) Someday I may come up with something this amazing by myself!

For the kebabs

3 large portabellos
1 small red onion
1 zucchini (courgette)
1 yellow bell pepper
1 cup pineapple
3 tablespoons tamari
1 teaspoon freshly grated ginger
1/4 teaspoon ground fennel seed
1/4 teaspoon ground celery seed
2 tablespoons olive oil
2 tablespoons flax oil
1/4 teaspoon sesame oil (optional)
1/4 teaspoon salt

- Chop the vegetables into 1” squares. - Blend the pineapple, tamari, ginger, fennel seed, celery seed, olive oil, flax oil and sesame oil, then transfer to a bowl. Add the vegetables the bowl and marinate for a few minutes. - Make small skewers, alternating the vegetables on each wooden skewer to you have a nice colour and texture variation. - Optional: Place in the dehydrator for 2 – 3 hours at 115 degrees F.

For the Asian slaw

1 teaspoon finely grated ginger
3 tablespoons apple cider vinegar
2 tablespoons tamari
1 teaspoon lime juice
1/4 cup almond butter
1/2 a head of Napa cabbage, sliced thin
1 medium carrot, ‘ribboned’ with a peeler
1/2 a red bell pepper, julienne fine
1/2 a yellow bell pepper, julienne fine
1 Thai chili, minced fine
2 green onions, finely sliced
Small handful cilantro, minced (Cilantro helps detox and remove heavy metals)
2 tablespoons chiffonade mint

- Blend first 5 ingredients in a high-speed blender. - Combine with remaining ingredients in a bowl. - Serve with warm kebabs straight from the dehydrator.

I did not use sesame oil, and I did not add the chiffonade mint to my cabbage. I'm not that huge of a mint fan! I also julienned my carrots instead of ribboning them. I would also recommend buying small mushrooms instead of slicing large ones. From experience, they stay on the skewers much easier and break less. It turned out great!

I started out slicing the pineapple. I was so happy to find this handy little pineapple slicer sitting outside of my door just waiting to be used! I LOVE it! It made cutting this thing SO much easier. I cut it a  little crooked for my first time, but I'm  in love with it:)

You may noticed that not all of my ingredients will say "non pasteurized", but I want to use the things I have before I buy more.

I marinated the veggies for about 5 minutes and half way through the dehydrating, I reapplied a bit of the sauce. I also kept the left over and dipped my veggies in it while I was eating. 

The recipe says you don't have to dehydrate the veggies, but I wanted to give my dehydrator a job!

Asian slaw sauce ingredients. This sauce was SO  incredibly delicious that I made extra to make sure there was plenty on the slaw:)

To prepare the veggies, I used my food processor for the cabbage and the julienne slicer  for the peppers and carrots. A regular knife took care of the cilantro and green onion.

And the result was: AMAZING! And it's served on my new $2 plates! I love deals!

As delicious as this was, I do have to admit that I didn't eat the raw red onions on the skewers. I just wasn't feeling them! The dehydrator warmed them to the perfect temp!

The Asian slaw was my favorite! I think I really loved the distinct tastes of the vinegar, Tamari, and almond butter. I'm a huge vinegar lover anyway. I just know that my dad would love the slaw too:) I will definitely be making it again!