Fresh Beet, Avocado, Grapefruit and Mint Salad with Lime Vinaigrette
This sounds like the Alice Waters grapefruit-avocado salad I reblogged earlier, but probably with a bit more zip to the dressing. And in response to one of the comments, no, miner’s lettuce is not the same as nasturtium.
From Renegade Health.
Fresh Beet, Avocado, Grapefruit and Mint Salad with Lime Vinaigrette
4 Beets – grated
8 slices of grapefruit (seeds removed)
8 slices of avocado
2-3 leaves of mint
Handful of Miner’s lettuce
3-4 leaves of sorrel
2 small limes, or 1 large
2 tbsp Olive Oil
dash of sea salt
Arrange on you plate as you like! This will make 2 big servings.
Is it true that “all the nutrition is in the peel, so don’t peel it”?
From the New York Times.
Q. I have read serious assertions that all the nutrition of carrots is in the peel, and so you shouldn’t peel them. Is this true? What about other vegetables?
A. Plenty of nutritional value is left in a peeled carrot, said Dr. Stephen Reiners, associate professor of horticulture at Cornell’s New York State Agriculture Experiment Station in Geneva, N.Y., who works with root vegetables.
The deep orange color of a carrot indicates the presence of beta carotene, a precursor of vitamin A, he said, ”and when you peel the carrot, it is just as orange when you take off the outer layer.”
One hundred grams of raw carrots would have more than 28,000 international units of beta carotene, he said. ”Carrots also have sugars, fiber, calcium, phosphorus, iron, and a little sodium and potassium, too,” he continued.
As for other similar vegetables, he said, ”if it is the same color throughout, you are getting the same nutrition with a peeled vegetable.”
A radish has a thin red peel, but the color comes from a water-soluble color called anthocyanin, which does not have a lot of nutritional benefits, Dr. Reiners said. Even with peeled onions, the loss of one thin layer of onion skin does not make a big difference.
The big exception is the potato, where there is a striking difference between peel and flesh. ”There is a lot of nutrition in the skin,” Dr. Reiners said, ”but this is not to say the rest of the potato is without nutritional value.”
(Source: The New York Times)
Beet Apple Slaw with Horseradish Vinaigrette
From Raw Epicurean.
Okay back to the horseradish vinaigrette, my new favorite flavor in the world of vinaigrettes. Besides pairing well with apples, horseradish is great with beets. So I made a beet and apple slaw with horseradish vinaigrette. I didn’t do much measuring, except for making the vinaigrette. I just used an apple and one beet, then mixed in the vinaigrette. To go along with it I made a simple parsley salad with fresh fennel, walnuts, seasoned with salt and pepper, and a drizzle of oil olive.Beet Apple Slaw with Horseradish Vinaigrette
Play with the amount of horseradish for more or less heat intensity. Recipe makes 1/2 cup vinaigrette
1 tablespoon prepared horseradish
1 tablespoon apple cider vinegar
1/2 teaspoon organic spicy Dijon mustard
1/2 cup cold pressed olive oil
1/4 teaspoon fresh ground white pepper
Salt to taste
Add peeled and shredded beets to a bowl. Add the peeled, cored, and shredded apple. Set aside. Combine horseradish, vinegar, and mustard in a small bowl. Whisk in olive oil then season with pepper and salt. Mix in 2 tablespoons horseradish vinaigrette with the beet and apple slaw.Seasoned Parsley Salad
1 bunch fresh parsley
fresh fennel, thinly sliced
drizzle of oil olive
Salt and pepper, to taste
Place parsley leaves, fennel and walnuts in a bowl. Drizzle in oil olive and season with salt and pepper. Toss well to coat and distribute seasoning.
Hot Pink Smoothie
I have soooo many beets in the fridge right now. Gotta try this one.
Hot Pink Smoothie! (tastes like strawberry kool-aid)
I posted the recipe late last year - but no pictures. Here’s the recipe again along with the hot pink photos of this marvalous tasty drink. My son asks for it often!
Fresh COCONUT WATER (from a young coconut)
Half a BEET (yes, raw!)
One CARROT (yes, yes, raw!)
Frozen STRAWBERRIES (raw, raw, raw!!!)
A bit of AGAVE, if you desire a bit more sweetness.
Whir, whir, whir in the blender and then BLISS out on this healthy treat!
Can’t Beet This Green Juice
Speaking from experience, beets are a challenge if you don’t have a juicer or high-speed blender. Try grating them to make it easier on your blender, and you’ll probably need to add some water (use as little as possible) unless the other ingredients are really, really juicy. They’re also very fibrous (unless you steam them lightly first), so straining is definitely in order.
And for your amusement, a completely unrelated but funny story about beet pulp.
Another recipe from the Raw Divas/Green Smoothie Queen Believe in Green series.
Note: I usually toss in some ginger and 1/2 lemon, but I forgot and it was still great!
- 1 fairly large beet (tops and all)
- 3 cups kale or baby spinach
- 4 Fuji apples
- 3 stalks of celery hearts
- 1 handful of green grapes
Raw Ginger Beet Drink
Beets are challenging to deal with if you don’t have a juicer. Ideas: grate first, so they’re easier for the blender to deal with; steam lightly, again so they’re easier for the blender to deal with (not raw, but raw beet in an ordinary, non-high-speed blender is seriously pulpy); blend the beets with just enough water to get them pureed and then strain before proceeding with the recipe.
From Raw Epicurean.
Ginger Beet Drink
This drink made of blood purifying beets, pungent warming ginger, vitamin C rich lemon, sweetened with sweet pineapple is super tasty. It is a great cold fighting and cleansing tonic.
If pineapple isn’t available substitute with one large peeled orange.1 medium beet, peeled and cut into wedges
1 cup pineapple chucks
1 cup water
1 tablespoon fresh grated ginger
Juice of half a lemon
Juice the beets in a juicer. Strain the beet juice and pour into a blender container. Add the pineapple chunks, water, ginger, and lemon juice to the blender and blend until liquefied. Pour the juice through a large strainer, if desired.
Beet & Apple Salad
Winter is beet season (and butternut season) for me. Mmm.
From RAWket Science.
- 5 med beets, peeled
- 2 apples, peeled and cored
- 4 celery stalks, finely chopped
- 3 green onions, finely chopped
- 3 T parsley, finely chopped
- 3 T olive oil
- 2 T apple cider vinegar
- ½ t salt
- Dash cayenne
Grate or process beets in food processor with S-blade until small chunks. Transfer to bowl. Likewise, grate or process apples. Add to bowl. Add the rest of ingredients and mix well. Let sit for 1 hour before serving. Keeps well refrigerated for 1 week.
Raw Glow’s Keep-Warm-in-the-Winter Mineral Broth
And here’s the mineral broth recipe written out. Again, not raw, but raw-supportive, especially if you live somewhere cold.
I’ve experimented with making mineral broths many different ways and I’ve found that they turn out the best when I make sure the broth has sweet, spicy, and salty elements.
Choose 3 or more from each category:
Apples (without core)
Winter or Summer squash
Spicy Peppers (use sparingly)
Miso Paste (optional)
(any greens will do with the exception of dandelion greens which can make the broth too bitter)
You can also add any culinary or medicinal herb as well!
Rough chop the vegetables and put them in a large pot of water. Add a few sprigs of herbs, a few bay leaves, and at least 2-5 good sized pieces of seaweed. Kombu and Wakame work best, but any seaweed will do. Let the pot come to a boil and then simmer on low for at least 3 hours. You can then strain the broth and add a sprinkle of salt if desired. For a really clear broth you can use a sprout bag to strain it after it has cooled. Sip the warm broth like tea or use it as a base to make cooked vegetable soups and grain dishes. You can also freeze the broth to defrost for later.
Hope you enjoyed this recipe and stay warm!
Raw Vegan Sushi
Dried strips of squash (kanpyo), simmered, is a traditional vegetarian sushi filling. I’m having ideas about coming up with a raw version — butternut or kabocha, marinated with shoyu and put in the dehydrator until it’s softened up a bit, maybe. Hm. Gotta ponder this a bit further.
Also, scroll down for a source for raw nori.
Incidentally, I would be inclined to actually season the vegetable rice as if it’s real sushi rice. You gotta have that lightly sweet, lightly vinegary flavor or it’s just not sushi, IMO.
Can use one of the following 1 half jicama
or 5 peeled and washed carrots, 1/2 a cauliflower or any other root vegetable.
Process one of the above vegetables in the food processor with the s blade until a rice like consistency is achieved and then put into a bowl.
Julieanned or thinly sliced vegetables of your choice
Seaweed such as Dulse and Kombu Cilantro
Raw Pickled Ginger
1 knob ginger thinly sliced with ceramic mandoline
2 tablespoons apple cider vinegar
1 tablespoon lemon juice
2 teaspoons raw honey
Marinate the ginger for a minimum of 1 day in the refrigerator. Will keep in the refrigerator for a few weeks.
(look for the dark purple nori sheets)
Lay a nori sheet on a sushi mat and then spread an even layer of the vegetable rice mixture over the nori sheet. Spread the vegetables in a thin line on top of the rice mixture as if you were making sushi. After you roll the “sushi” cut them into 1 to 2 inch pieces and lay them attractively on a platter. Serve them with the raw pickled ginger.
After perusing a few recipes on the internet, I improvised and came up with this one. And I loved it. It’s very sweet, but the sweetness is cut by the addition of apple cider vinegar, the creaminess of avocado, and the citrusy hint of dill. Together with my customary side of a spinach, kale, and avocado salad, it made for a rewarding dinner on an otherwise uneventful night. The recipe:
Raw Borscht (serves 2)
1 cup beet juice
1 cut carrot juice
½ cup orange juice
¼ tsp salt
1 tsp apple cider vinegar (more to taste)
A sprinkle of pepper
1 small beet, chopped (or half of a large one)
1/3 medium avocado (so ¼ of an extra large one and ½ of a small one)
½ grated carrot
¼ grated beet
¼ chopped avocado
Sprig of dill
Blend all of the ingredients together in a Vitamix or powerful blender, stopping to adjust saltiness and sweetness. Pour into two bowls and garnish with the chopped vegetables. (I always find that the addition of chopped veggies can make or break raw soups, which are typically smooth and in need of some texture.)
Before sitting down to eat, something my friend Cassie said about Thursday’s dinner occurred to me: she had noted that the cashew alfredo tasted almost like sour cream. This is a traditional garnish for borscht, and I happened to have some leftover, so I thinned the sauce with lemon juice and scooped a dollop on top of the soup! (Note to fellow food combiners: I find that I can mix very tiny amounts of nuts, like this, with avocado).
Here’s the finished product, in all of its crimson splendor:
Worth clicking through to the original for her notes about the necessity of a juicer and/or Vitamix/high-powered blender. —Lexi
Based on Random Daze theme by Polaraul