4 tbsp raw almond butter
2 chopped jalepenos or sm red pepper (I used red)
2 cloves of garlic, finley minced (more or less to taste)
1-2″ of fresh ginger, finely minced
2 tsp tamari (can use soy sauce, but tamari is wheat free and soy sauce is not, I also like to use low sodium)
2 tbsp maple syrup
Put all ingredients into a bowl and whisk together with a fork. Add water to adjust to desired consistency (ie more for a dressing and less for a dip).
Salad:
Kale
Plus optional toppings:
red and green cabbage
sliced tomatoes
avocado
black and tan sesame seeds
crunchy sea vegetables
Take kale and if it’s limp cut off ends and place in water. Leave for 20 min. or so. When you return the kale should be sitting upright and vibrant. Wash and tear into pieces removing the tough stems.
To wilt the kale simply massage it in your hands (no salt or oil required). The kale will take on a look of being steamed and is ready to be dressed or put into containers in the fridge where it will be good for 2-3 days.
Add shredded red and green cabbage, chopped tomatoes, avocado, apple and crunchy sea vegetables and dressing.*
*as a basic salad just kale will work, you can create a salad out of any greens you have at the time, the one above is our personal favorite combination, experiment and find out yours!
The raw food recipe for our summer corn salad is amazingly sweet and filling. It's a great recipe for those of you who want more carbohydrates without eating massive amounts of fruit as well.
I literally beg you to make this one, it's that good!
(Just make sure you get your corn from an organic market!)
(For all ingredients, please use organic versions if available)
Serves 2–3 servings
½ ounce dried sea palm, soaked in 1 cup water
1 carrot, shredded
½ cucumber, finely julienned
½ green onion, sliced
1 tablespoon raw sesame oil
1 tablespoon freshly squeezed lemon juice
1 tablespoon tamari
1 small hand (1½ teaspoons) ginger root
1½ teaspoons sesame seeds
1 clove garlic, micro-planed
½ teaspoon garlic or onion powder
¼ teaspoon or pinch cayenne
¼ teaspoon toasted sesame oil
(For all ingredients, please use organic versions if available)
Kale Coleslaw
Yield: 2 cups (2 servings)
Dressing
1 tablespoon freshly squeezed orange juice
1 tablespoon light miso
2 teaspoons flaxseed oil
1½ teaspoons agave nectar
1 teaspoon lemon juice
1 teaspoon onion powder
1 teaspoon ground golden flaxseeds
1 small clove garlic
Pinch of powdered mustard
Salad
2 cups large kale leaves, thin shredded (A)
1¼ cups whole head cabbage, thin shredded
1 large ripe tomato, seeded and minced
½ cup currants
2 tablespoons whole red onion, thin shredded
½ red jalapeño chili, seeded and minced, or pinch of cayenne
Pinch of salt
In this video I show how to make a sprout salad while on the go. We use local sprouts, and talk about how a stop at your grocery stores olive bar can skip the need to use dressing.
To date I have lost over 215 lbs with the raw food lifestyle! More videos to come so stay tuned and subscribe on my YouTube page and on my website lovingraw.com!
1 cup lentils
3 small carrots
2 scallions chopped
2 stalks of celery
1 red bell pepper
1/2 cucumber
2 tbsp Olive oil
1/2 lemon, juiced
2 tbsp steaming water
1 tsp ground mustard seed
1 tsp lemon pepper
1 tsp turmeric
1 tsp paprika
1 tsp minced onion
1 tsp dulse flakes
sea salt if needed
Soak lentils for 8 hours or over night with clean pure water. Rinse and drain twice daily until little tails appear. If eating raw you will need to repeat this for 2-3 days.
To steam, I steamed them the day after they soaked over night. Place water in pot with steaming basket, cover pot with lid. Turn temperature to high. When water boils, turn heat down to medium and continue steaming for about 15-20 min.
While the lentils are steaming chop up all your veggies into small pieces.
Combined all ingredients well, salt if needed and serve!
If you want to learn more about Shivie, you can check out her website (here) or visit her on Facebook (here)!
Here’s the raw food recipe for ya!
Garden Pate
Ingredients:
1.5 cups sunflower seeds (soaked for 4-8 hours and rinsed well, can also be dehydrated)
5 carrots shredded
4 stalks Celery , chopped fine
2” ginger chopped fine
4 cloves garlic chopped fine
1 tsp Himalayan pink salt
Chopped red onion to taste (or scallions or even both!)
3 tsp olive oil
Juice of 1 lemon or lime
½ cup raisins
¼ cp black sesame (optional)
Put the sunflower seeds in a food processor with the S blade and pulse until medium to fine powder. Place in a large bowl.
Add grated carrot, celery, raisins and onion and mix by hand or with spatula. Add ginger, garlic, salt and lemon or lime juice and mix together. Drizzle olive oil over the salad and mix one more time.
Garnish with black sesame seeds.
This is great on butter or romaine leaves as a wrap, or atop a big green salad or just one its own as a snack. Keeps 3-5 days in the fridge.
1 cup of coconut milk (combine 2/3 cup of coconut meat and 1 cup of coconut water)
½ cup lime juice
4 tbsp of coconut secrets syrup (can use honey, maple syrup or agave)
½ tsp Himalayan pink salt
4-5 tbsp coconut oil, warmed to liquid
½-1 tsp paprika
½-1 jalapeno
Salad Ingredients:
I/2 large pineapple, small cubes
½ jicama, small cubes
1 bunch cilantro, finely chopped
½ red onion, diced (forgot this on video but makes an excellent textural addition and a splash of red adds color)
Place all salad ingredients in a bowl and mix thoroughly. Place all dressing ingredients in Vitamix and blend till smooth.
Pour dressing over salad and mix. Enjoy.
Salad will last 1-2 days in the fridge when dressed or 3-4 if dressing and salad are stored separately.
Jicama Recipe: Jicama is a root vegetable similar in appearance to a potato, but tastes more like an apple, although not quite as sweet; it has an "earthier" flavor. The crisp texture of Jicama is comparable to that of a water chestnut. It's especially good in this recipe because it takes on the flavor of the dressing so well. For more recipes visit the Chef Buck playlist http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552
http://www.TheRawFoodWorld.com, In this video we compare head to head the spirooli 3 in 1 slicer with the spiral slicer saladacco. In this comparison we use zucchini to make noodles that tastes just like pasta.
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