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Easy and Quick Coleslaw

6 Dec

We’ve been traveling for a week and eating more processed foods than usual. I returned home feeling a little more bloated than usual. On our first day home, my husband and I wanted a big salad each for dinner. Surprisingly, so did our son. He asked specifically for coleslaw. So coleslaw is what he got. This recipe is easy and quick.


Place in a bowl and mix together:

  • 1/4 c balsamic vinegar
  • 2 T maple syrup
  • 2 tsp prepared horseradish
  • 2 tsp Dijon mustard
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt

Then, add and whisk in:

  • 1/4 c Vegan mayonnaise

Mix well and add this dressing to 1 package of coleslaw mix. Allow flavors to blend before serving. This is especially yummy with homemade Vegan hot dogs!


Your Fave Veggie Loaded Summer Pasta Salad

26 Jul

Need a quick but yummy vegan meal for a family picnic on a hot day?

Your Fave Veggie Loaded Summer Pasta Salad

Cook according to box directions:

  • 16 oz your fave kind of pasta


While pasta is cooking, chop any of your fave vegetables. In the photo, I have:

  • 1/2 c kalamata olives, sliced
  • 1 avocado, chopped
  • 1 big sweet red pepper, diced
  • 2 c cherry tomatoes, halved
  • 4 to 6 c thinly sliced kale


Drain and rinse pasta with cold water. Place back in the pot and add:

  • 1/3 c of your fave salad dressing to coat the pasta well


Then, carefully add all the chopped vegetables, leaving the avocado for the last so that it doesn’t get smashed in the process. Place in a nice bowl and top with avocado pieces. Serve with extra dressing and nutritional yeast on the side.


Your fave pasta. Your fave veggies. Your fave dressing.

Your perfect veggie loaded pasta salad.

Easy Minute Salad

29 Jun

Easy Minute Salad

Load Up on B12!

12 Oct

Loading up on B12!

I have I recently bought Spirulina that boasted 150% DV of Vitamin B12 in just 1 teaspoon. I like to sprinkle it on my breakfast fruit puddings a lot. But today, I’ve just been enjoying digging into my salad bowl loaded with the easiest creamy B12 dressing. I actually prefer this dressing to the Raw Caesar I posted a while back… this is so much simpler, easier and quicker to prepare! Here it is:

Mix together:

2 tbspns nutritional yeast (I have Red Star in my pantry right now, but usually use Bragg’s)
2 tbspns raw tahini
1-2 tbspns raw apple cider vinegar
6 tbspns extra virgin olive oil
1/2 tsp to 1 tsp sea salt, or to taste

Toss with Romaine Lettuce or other greens. Top with seeds or nuts, as you please. This makes just enough for 1!

A comparison of B12 content:

Red Star Nutritional Yeast has 130% DV of Vitamin B12 per 1 1/2 tbspns

Bragg's Nutritional Yeast has 40% DV of Vitamin B12 per 1 tablespoon

Vegan Family Meals Blog Tour: Living Wrap

25 Jul

Since contributing to PETA, I have found that quite a lot of Cooked Vegan Readers are not that receptive to the Raw Vegan diet.  But there are also quite a few Vegans out there who are open to eating more Raw Vegan foods. I was happy to find that Ann Gentry is one of them!  She has explored Raw Veganism and includes her own raw recipe in her new book Vegan Family Meals. As part of her blog tour, I am highlighting her Living Wrap.  This is delicious and easy to make.  My husband and I enjoyed it.  I particularly loved her salad dressing.

Living Wrap

The Spread

Blend in a food processor to make a spread:

1 cup diced red bell pepper

1 cup raw shelled sunflower seeds

1/2 cup firmly packed fresh basil leaves

1 tbspn fresh lemon juice

1 tbspn nama shoyu

1 tsp sea salt

2 cloves garlic

Salad and Dressing

Place in a bottle and shake vigorously.

1 tbspn raw apple cider vinegar

1 tbspn fresh orange juice

1 tsp raw agave nectar

1 tsp chopped fresh dill

1 small clove garlic, minced

1 1/2 tbspn extra virgin olive oil

sea salt and pepper, to taste (I used 1 tsp salt and a dash or two of pepper)

Toss with 6 cups of salad greens.

I didn't need to use toothpicks if I stacked them up.


collard green leaves, stemmed

2 Persian cucumbers, peeled, seeded and cut into long strips

2 large ripe avocados, peeled, pitted and thinly sliced

2 ripe tomatoes, halved and thinly sliced

Lay the pieces of collard greens on the work surface.  Spread some red pepper mixture in the center of each collard green. Lay 2 cucumber strips, 2 avocado slices and 1 tomato slice over the spread on each piece.  Place a few leaves of the salad on top of the tomatoes. Roll the greens.  Stick toothpicks through the wraps, if required.  Serve the remaining salad on the side.

Note: I didn’t have time to make rolls and simply created a very delicious salad the next day by mixing everything together (I sliced the collard greens into ‘noodles’).

Raw Vegan Caesar Salad

18 Jul

Raw Vegan Caesar Salad

Caesar Salad was one of my favorite salads growing up!  I think this raw vegan version is definitely going to be one of my faves from now on!  Raw Tahini is the main ingredient in this dressing and is a wonderful source of calcium, iron, thiamin, riboflavin, niacin, folate, magnesium, phosphorus, zinc, copper and manganese.

The Greens

3 to 4 heads of romaine lettuce, chopped

The Dressing

Puree in a high speed blender:

1 1/2 tsp sea salt

1 small clove garlic

1 date, pitted

1 lemon, juiced

1/2 tbspn unpasteurized white miso

2 tbspns water (more for a runnier dressing, less for a dip)

1/3 cup extra virgin olive oil

1/3 cup raw tahini (sesame paste)

To Serve

Mix the lettuce well with the dressing.  Top with Nutritional Yeast for some B12 and flaxseed crackers for croutons!

Vegan Family Meals Blog Tour: My Niçoise

27 Jun

Last week on the Vegan Family Meals Blog Tour, I  re-created Ann Gentry’s Garlic-Sesame Kale Chips RAW with great success.  This week, I am attempting to re-create her Niçoise salad – mostly RAW.  This is DELICIOUS!!!

Ann Gentry's My Niçoise

Ann Gentry’s My Niçoise

Serves 4

8 ounces slender green beans (such as haricots verts), trimmed

4 medium red-skinned potatoes (about 1 pound total), cut into ½-inch-thick wedges


¼ cup fresh lemon juice

1 small shallot, minced (about 2 tablespoons)

2 teaspoons Dijon mustard

2 teaspoons minced fresh thyme

¾ teaspoon fine sea salt

¼ teaspoon freshly ground black pepper

½ cup extra-virgin olive oil


1 large head butter lettuce, leaves separated and larger leaves torn in half

3 ripe tomatoes, cut into wedges, or 10 to 12 cherry tomatoes, halved

Fine sea salt and freshly ground black pepper

1 log Peppercorn-Crusted Tofu Chèvre (recipe follows), sliced into rounds

¹⁄3 cup

olives or kalamata olives

2 tablespoons capers, drained

1½ tablespoons minced fresh flat-leaf parsley

Cook the green beans in a large pot of boiling salted water until they are crisp-tender, about 4 minutes. Drain and submerge the green beans in a bowl of ice water just until they are cold. Drain the green beans again and pat dry. Set aside.

Place the potatoes in a steamer basket set in a saucepan filled with 1 inch of simmering water. Cover and steam until they are just tender and still hold their shape, about 8 minutes. Set aside to cool completely.

Vinaigrette: While the vegetables are cooling, whisk the lemon juice, shallot, mustard, thyme, salt, and pepper in a medium bowl to blend. Gradually whisk in the oil to blend well.

Salad: Arrange the lettuce on a serving platter or in a large shallow salad bowl. Place the green beans, potatoes, and tomatoes in a large bowl. Toss with enough of the vinaigrette to coat, then season to taste with salt and pepper. Spoon the beans, potatoes, and tomatoes atop the lettuce. Arrange the tofu cheese slices amid the vegetables. Sprinkle the olives, capers, and parsley over the salad. Spoon more vinaigrette over the salad and serve immediately.

Tofu Chèvre:

Makes 1 (13-ounce) log

1 (12-ounce) container waterpacked extra-firm tofu, drained and halved
1 large clove garlic
2 tablespoons yellow miso
3 teaspoons extra-virgin olive oil
¾ teaspoon fine sea salt

Pat the tofu dry with paper towels. Set the tofu in a colander and set the colander over a bowl to collect all the liquid that drains from the tofu. Cover the tofu with plastic wrap, then place 3 heavy cans, each at least 14 ounces, on the tofu to weigh it down. This weight will help extract all the excess liquid from the tofu. Refrigerate the tofu for at least 4 hours or overnight.

Mince the garlic in a food processor. Pat the tofu halves with paper towels to absorb any excess moisture, then add the tofu to the food processor. Add the miso, 2 teaspoons of the olive oil, and the salt, and blend until the mixture is very smooth, stopping the machine occasionally and scraping the bottom and sides of the bowl.

Lay a sheet of plastic wrap flat on the work surface. Scrape the tofu cheese onto the center of the plastic wrap, then wrap the cheese, forming a log. Refrigerate for 1 hour.

Preheat the oven to 375°F. Unwrap the cheese log and place it on a baking sheet. Brush the log lightly with the remaining 1 teaspoon oil. Bake just until the cheese is warmed through, but the center is still creamy, about 25 minutes.

Serve warm or cold.

Peppercorn-Crusted Variation: Coarsely grind whole black or multicolored peppercorns, then sprinkle them over the cheese, patting them gently to adhere.

Sunflower Niçoise

Sunflower Niçoise – a Mostly Raw Niçoise

I follow everything on the recipe, except for:

1. I steam the potatoes and the green beans in the same pot.  The potatoes are first steamed for 4 minutes, then I simply add the green beans to the steamer for an additional 4 minutes.  If you want your salad completely raw, simply omit the potatoes and add raw jicama and raw green beans.  (Note, I never did well with raw green beans…)

2. I make a Raw Sunflower Chèvre instead.  I simply substitute the tofu with soaked sunflower seeds.  Soak 1 cup of sunflower seeds overnight.  Rinse and drain.  Mix in a food processor with the rest of the ingredients: garlic, miso (I used unpasteurized white miso), oil and sea salt.  Use a small ice cream scoop to place tablespoons of the soft cheese onto a texflex sheet, flatten if you wish.  Place in a dehydrator for 1 hour on 150F, then decrease to 105F for the next hour.  The cheese will be a little crusty on the top, but still soft inside and at the base – perfect for this salad.

Figs and Arugula Salad

19 Jun

Figs and Arugula Salad

I would think Figs, Cherry Tomatos and Avocados would entice my son to the salad tonight, but he exclaimed “No more salads!  Only Green Smoothies for me!”  So, while our son finished his organic Peach and Spinach Smoothie, my hubby and I got to enjoy this all to ourselves.  Sometimes, I am kind of glad when there are extras for me!  This was delicious!

Sweet Balsamic Dressing

Mix all together:

1 tsp sea salt

1 tsp maple syrup

1 tbspn balsamic vinegar

3 tbspns extra virgin olive oil


Place in a platter:

5 oz arugula

handful of quartered figs (you can also substitute with peaches)

handful of halved cherry tomatoes

an avocado, sliced

Drizzle dressing on salad.  Enjoy!

Spring Salad with Sesame Dressing

14 May

Spring Salad with Sesame Dressing

It’s easier to add more ‘raw’ foods into our daily diets than a lot of people think.

How?  Substitute unprocessed ingredients for the processed ones and voilá! you’ve got something RAW.

Here’s a quick and simple example of how I re-created a favorite Japanese Sesame Dressing.

Puree together:

2 tbspns Nama Shoyu (unpasteurized soy sauce instead of regular)

2 tbspns raw apple cider vinegar (instead of rice vinegar)

2 tbspons raw local honey (instead of white granulated sugar)

1/4 cup raw sesame seeds (instead of toasted)

1/4 cup raw tahini (instead of peanut butter or roasted tahini)

1/4 cup water (instead of stock)

Enjoy your truly raw and unprocessed Spring salad greens and/or microgreens (the latter from City Roots)!

That’s easy, isn’t it?

Arame Seaweed Salad

14 Apr

Raw Arame Seaweed Salad

Here is an easy and refreshing way to eat raw seaweed, another food that protects the body from radioactive material.

Soak for 15 minutes in cold water:

1.76 oz package of organic Arame, a species of kelp

Drain and rinse. Place in a bowl with:

3-4 carrots, grated

Toss with dressing:

1 tsp lemon juice

2 tsp water

1 tbspn extra virgin olive oil

2 tbspn raw local honey

3 tbspn Nama Shoyu

Garnish with:

Scallions, sliced


Asparagus with Balsamic Vinaigrette

6 Apr



One of the best things about spring… ASPARAGUS!  Asparagus is full of antioxidants and an excellent source of vitamin K, folate, vitamin C and A.  It also has significant amounts of vitamin B1, B2, B3, B6, phosphorus, potassium, fiber, manganese, copper and protein.

We love asparagus at our house. Recently, after not having asparagus for a while, I served some for dinner.  We have a rule that everyone has to have greens at each meal, which isn’t so popular with my son all the time.  But after a few bites of Asparagus with Balasamic Vinaigrette, he exclaimed: “Mama, I didn’t know asparagus was so yummy!  I love this!” He ate a whole bowlful.

But like artichokes, my family and I (yes, even a die-hard raw foodie like myself) prefer the taste of artichokes and asparagus when slightly cooked.

Here is a very simple way to serve steamed asparagus:

Lightly steam for 5 – 10 minutes:

2 pounds asparagus, bottom inch or so trimmed where tough and stringy, cut into 1 inch pieces or keep whole

Dress with balsamic vinaigrette:

1/4 tsp black pepper

2 tsp sea salt, or to taste

2 cloves garlic, minced

3 tbpns balsamic vinegar

4 tbspns extra virgin olive oil

Serve warm or cold the next day.  Sprinkle with nutritional yeast, if desired.

My Fast-Food Energizer Salad

25 Mar

It’s been a long week.

I don’t know how many times this week or today we had to tell our 4 year old that: 1. kicking and scratching someone is rude, 2. doing something out of spite is also rude, 3. please listen, and 4. YES, I think you knew all that.  Tonight after another purposeful rude behavior, he said sorry in tears: “I’m really sorry Mama!!!” But then, he looks at me before sleeping and says: “Mama, if you sleep with me all night, I promise to be good.  But if you don’t, then I won’t be good.” What? It doesn’t help that he doesn’t feel all that well either.

Needless to say, I haven’t had much energy to spare these days.

Mamas with young children don’t really have a lot of time in the kitchen.  And when things come up last minute, the importance of good nutrition usually takes a step back. I’ve heard people complain that “Raw is too difficult.  It takes too much time and preparation.”

Well, you know what?  Raw is super easy and quick. It’s the perfect food for anyone who is lazy.  No waiting for something to be cooked, no washing extra pots and pans, and sometimes, hardly any prepping.  AND you get loads of health benefits.


Spirulina in Salad


With this ‘fast-food’ energizer salad, you’ll be eating and energized in less than 5 minutes. This is great when you are out and about too.  I just mix everything in the container the salad mix came in, shut it and shake it.  Voila!  No lunch box either.  Place in a big bowl:

5 oz packet of organic baby lettuce

5 oz packet of organic herb salad mix

1 pint packet of organic cherry tomatoes, just spritz with vinegar and hydrogen peroxide and rinse

2 avocados, chopped (I just spoon the flesh out into my bowl or container – no need for chopping board)

2 tsp sea salt

2 tbspns raw apple cider vinegar

1/2 cup extra virgin olive oil

1 tsp or more spirulina (did you know per volume, spirulina beats any animal product in B vitamins and protein?)

Mix all together and get ready to feel energized!

I feel better already!

Top 12 Kid-Friendly Year-Round Raw Superfoods

7 Mar

After discussing the top 5 reasons to feed our children more raw vegan foods, I thought it would be good to list the most kid-friendly raw foods that are in-season all year round and/or available all year round.  It is best to find organic, local and in-season foods, but sometimes it is just not possible for many reasons (one being I have a monkey who loves bananas and we don’t grow bananas where we live).

So, here is a list of 12 superfoods that are full of, as my son says, “En-zines! En-zines!”

Hope your kids enjoy these living and enzyme rich foods!


1. bananas – all kids love bananas.  They are rich in enzymes, best eaten just ripe when there are brown spots on the skin.  Many kids are monkey bananas for them in

  • breakfast – cereals, granola, porridge, pudding
  • green smoothies – a must in any
  • ice cream – with the texture of real ice cream, you can add different ingredients to change its flavor
  • lollipops – name me a kid who doesn’t like them!

2. apples – sweet and crunchy!  Full of phyto-nutrients and anti-oxidants, what’s there not to love in

  • breakfast – in our favorite Raw Muesli and a yummy accompaniment to Almond Yogurt.
  • easy snacks – simply slice one up and serve with or without a dip, or create Apple Sandwiches
  • raw Applesauce
  • immune booster ‘tea’: mix together equal parts of apple cider vinegar and honey, add water to taste
  • veggie juices – to make it more palatable for kids. I know my son prefers apple green juices over carrot ones.

3. lemons – rich in raw vitamin C and bioflavanoids.  Enjoy in

  • salad dressings: 1 tbspn lemon juice, 2-4 tbspns extra virgin olive oil, 1 tsp sea salt, spices and herbs
  • raw lemonade

4. avocado – rich in protein, enzymes, fiber, potassium, vitamin E and healthy fats.  Avocados add a richness and creaminess in

  • dips – Guacamole
  • soups
  • a simple side – sliced with a little sea salt and extra virgin olive oil
  • desserts – creamy chocolate Sundae

5. papaya – loaded with living enzymes, papaya contains papain, a digestive enzyme which helps break down protein and soothes the stomach.  Enjoy in


6. romaine lettuce – rich in vitamin A, vitamin K, folate, vitamin C, manganese, and chromium, it is also a very good source of dietary fiber.  It is the mildest of all leafy greens and the easiest for kids to learn to love.  Enjoy in

  • easy salads – Kid’s Only Salad and South Asian Salad
  • smoothies – in any smoothie, this is the easiest way to get kids to eat them
  • as wraps – simply place a banana in a leaf, topped with almond butter and honey or dates or nama shoyu, or other filling


7. sprouted oat groats: a good source of dietary fiber, significant amount of vitamin B1, potassium, iron, phosphorous, selenium, zinc, manganese and magnesium.  Enjoy in


8. almonds – higher in fiber than other nuts, contains healthy omega-9 oleic fatty acids, calcium, phosphorus and magnesium. Enjoy in

  • Almond Butter – use it instead of peanut butter on bananas with honey, or in lettuce wraps
  • Almond Orange Salad Dressing
  • Raw Almond Milk – soak 1 cup of almonds overnight, rinse and drain the next day, process in a high speed blender with 4 cups of water and your choices of sweetener (honey, dates, to taste) and flavor (cinnamon, vanilla, cardamom)
  • Raw Almond Yogurt

9. coconut – besides being anti-viral, anti-bacterial and anti-fungal (Coconut Research Center), coconuts are highly nutritious, rich in fiber (4x as much as oat bran and 2x as much as wheat bran or flaxseed meal), vitamins and minerals.  We have a tub of coconut oil in my son’s bathroom and he enjoys eating the butter as I lather moisturize his skin with it. Enjoy in

  • breakfast – granola
  • coconut oil – in desserts, pit a date and place a little coconut oil inside, close and enjoy
  • creamy milk – simply blend together fresh raw coconut water and meat from one coconut.
  • Pina Colada smoothie – blend together water and meat from 1 coconut, 1 banana, 1 cup pineapple, 1 tbspn honey.
  • soups – we love my Coconut Gazpacho, but you can make a simple Avocado Coconut Soup by blending 1 avocado and water and meat from 1 coconut and your choice of flavours (curry, vanilla, sea salt or honey)

10. sunflower seeds – excellent source of vitamin E, as well as vitamin B1, manganese, magnesium, copper, selenium, phosphorus, vitamin B5 and folate.  We enjoy this is our son’s fave salad

11. flax seeds – great source of omega-3 essential fatty acids, good source of dietary fiber, manganese, folate, vitamin B6, magnesium, phosphorus, copper and lignan phytonutrients.  Enjoy as


12. raw local honey – not only will this help with seasonal allergies, but this is an unprocessed sweetener that kids just love.  Since finding out more about the negatives of agave syrup, honey is now our favorite liquid sweetener.  Enjoy in

  • breakfast
  • chocolate syrup with raw cacao or carob powder
  • desserts
  • toppings or dips for cut fruit

Simple Nasturtium and Spinach Salad

19 Feb


Simple Nasturtium and Spinach Salad


I like to keep things simple and easy.  Not only does less ingredients mean an easier digestion process for the body, but it makes meal preparation quick and simple.  Yesterday, I cut fresh scallions that are growing abundantly in my garden thanks to my friend Sherri.  And I found beautiful nasturtium flowers at our city farm.  So for dinner, I quickly put this salad together and my son chowed this down.

Mix together in a bowl:

handful of freshly chopped green onions or chives

1/2 pound baby spinach

For the Dressing, mix together:

1/2 tsp sea salt

1/2 tbspn raw local honey

1 tbspn balsamic vinegar

1/4 cup extra virgin olive oil

Toss enough dressing on the salad leaves and top with nasturtium petals.  Enjoy the beauty of a simple salad!

Raw Almond Orange Salad Dressing

8 Feb

South East Asian Style Salad


This is easy, simple and tasty.  What more can a Mama want?

Puree in a blender:

3 tbspns Nama Shoyu
1/3 cup raw almonds, soaked overnight, rinsed and drained
1/2 cup orange juice (about 1 – 2 oranges, juiced)
5 tbspns unrefined sesame oil
chili powder, optional

Dress any salad with this dressing.  I like my greens cut into ‘noodles’, so I roll the greens up and slice thinly.  This dressing tastes great with most veggies.  In the photo, one bowl has  romaine lettuce, pea sprouts, mushrooms and carrots.  In the other bowl, collard greens, mushrooms and carrots.  But whatever you have in your fridge will do just fine.

Simple Umeboshi Salad Dressing

7 Feb


Kale, Tomato and Avocado Salad: I love it when the greens glisten like this!


Simply mix together in a bowl:

1/4 tsp pepper
1/2 tsp sea salt
2 cloves garlic, minced
3 tbspns umeboshi vinegar
4 tbspns extra virgin olive oil

Dress any salad greens with this dressing.  Top with nutritional yeast, for a fuller flavor, if desired.

For Kids Only Salad Dressing

5 Feb


How quickly can I eat this salad?

Use both hands!

One of my son’s favorite ‘medicines’ when he has a cough is his Raw Apple Cider Tea: equal parts of raw apple cider vinegar and raw honey mixed together with warm water.

So, I thought how about a salad dressing?  This obviously worked as he used both his hands to finish a bowl full.

Mix together:

2 tbspns raw apple cider vinegar (you can also use lemon or lime juice)

5 tbspns raw honey

(optional) add your choice of ground mustard, poppy seeds, ginger, herbs, etc.

Lightly dress your kid’s fave greens and watch the salad disappear.  Alternatively, you could use it as a dip too.

DIY Spinach Salad for Kids

4 Feb

Easy Spinach Salad for Kids


After watching helpful shows on veggies and fruits, particularly the YouTube video of kids preparing and eating their own Kale Salad, my son was inspired and wanted to make his own salad.  Using the same dressing ingredients with spinach, my son proceeded to create it and enjoy a big bowl.  It was delicious.  Here’s what my son and I did.

Place in a bowl:

a few handfuls of spinach

Add and toss with:

1-2 tsps sea salt

1-2 tsps ground cumin or coriander

Add and toss with vinaigrette of:

1 tbspn raw apple cider vinegar

4 tbspns extra virgin olive oil

Sprinkle salad with:

nutritional yeast


Easy Carrot Salad

2 Feb


Easy Carrot Salad

My son loves this salad.  Very easy to do, quick and tasty.

Mix all together in a bowl:
1 1/2 – 2 tsp sea salt
2 tbspns raw apple cider vinegar or raw red wine vinegar
2 tbspns unrefined sesame oil
1/2 cup raw pine nuts (or cashews)
4 medium carrots, peeled and grated (use food processor’s big grater)

Marinate longer, or serve immediately.

I Can’t Stop Eating This Kale Salad

29 Jan

My son says: "I Can't Stop Eating This Kale Salad"

I love this salad too.  Actually, it was this same salad that made me a raw food convert.  This  recipe is adapted from Ani Phio’s Evergreen Salad in Sunflower Thyme Marinade in Ani’s Raw Food Kitchen Cookbook and reprinted here with her kind permission.  Here is how we enjoy this salad:

2 big bunches of Lacinato Kale, washed well, stemmed, rolled into a bunch and sliced thinly

Puree the following altogether to make the dressing:
1 clove garlic
1 tbspn apple cider vinegar
1 tbspn dried thyme
1/2 cup sunflower seeds, soaked for a few hours, drained and rinsed
1 cup extra virgin olive oil (I’ve also tried 3/4 oil and 1/4 water with success if you don’t want all the oil)
sea salt (I usually put 1-3 tsp, 1 tsp per pound of stemmed and sliced kale for the salad)

Toss kale in marinade and refrigerate overnight.  You can eat it fresh but it  is really best eaten the next day to allow the flavors to blend well together.  Our son loves this salad!

Apple Salad Dressing

10 May
I think my boys are getting tired of anything green that is pureed: smoothies, breakfast puddings… So my new way to entice them to eat raw vegetables is through salads.  This is a particularly kid-friendly dressing for  those who prefer their salads sweet.
Blend together:
3/4 cup extra virgin olive oil
3/4 cup raw apple cider vinegar
1/2 cup honey
1/2 an apple, peeled – and water, so together they make 3/4 cup
1 1/2 tsp sea salt
1/4 tsp celery seed
Mix with any salad ingredients your children enjoy.  We have used the dressing with lots of lettuce, carrot, apple, beets, raisins, sunflower seeds…

Kale Salad

30 Mar

I love this salad and so do all my meat-eating family and friends who come over for a meal with us.  It’s really delicious – not to mention easy! Maybe that’s why I highly recommend Ani Phyo‘s books to friends interested in raw food – most of her recipes are easy and yummy. In fact, one reason I became hooked on raw food was because of this salad dressing.

Puree in blender:
2 tablespoons fresh thyme
1 clove garlic
1 cup extra virgin olive oil
1/2 sunflower seeds, soaked overnight, rinsed and drained (if you don’t have time, it will work dry too)
1 tablespoon cider vinegar
1 teaspoon salt

Toss with a bunch of kale or collards.

Spring Mix and Our House Dressing

13 Apr

Our friend Sherri gave us salad mix, radish and carrot seeds for Christmas and since then, we’ve had wonderful big bowls of fresh salad from our own garden! Nothing beats fresh vegetables from your own garden. We LOVED it!

Our ‘house’ dressing:
1 tablespoon red wine vinegar/ for raw: apple cider vinegar/lemon or lime
1 teaspoon sea salt
4 tablespoons extra virgin olive oil
Mix all together and toss with raw or cooked vegetables.