3 years ago
Raw Sweet Potato and Greens Slaw

From Diet Dessert & Dogs.

Raw Sweet Potato and Greens Slaw (suitable for ACD all stages)

liberally adapted from VegKitchen

The minute I saw the recipe for Raw Sweet Potato and Cabbage Salad on Nava Atlas’s VegKitchen, I knew I had to try it.  Grated raw sweet potato is perfect alongside these hearty shredded greens.  I recombined Nava’s original ingredients in the blender for a creamy version of her dressing.

1/2 large sweet potato, peeled and grated

2 cups (480 ml) very thinly sliced dark leafy greens (I used a mix of chard and kale)

2 green onions, thinly sliced

1/2 cup (120 ml) fresh cilantro

heaping 1/4 cup (70 ml) raw cashews

1 Tbsp (15 ml) extra virgin olive oil or avocado oil, preferably organic

2 tsp (10 ml) Nutra-Vege Omega 3 oil (or use more olive/avocado oil)

juice of one large lime, or more, to your taste

20 drops plain stevia liquid (or 2 tsp/10 ml agave nectar)

fine sea salt, to taste

1/2-1 tsp (2.5-5 ml) dried chili flakes, to your taste

Place the sweet potato, greens and green onion in a salad bowl and toss to distribute evenly.  Set aside.

In a blender, combine the remaining ingredients.  Blend until smooth (you may need to add 1-2 Tbsp/15-30 ml water to achieve a pourable consistency).

Pour the dressing over the salad in the bowl and toss to coat well.  Allow to sit for 20-30 minutes to allow the greens to soften a bit and for the flavors to blend. Makes 4-6 servings.  Keep, covered in the refrigerator, up to 2 days.

(Source: dietdessertndogs.com)

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3 years ago
Blueberry-Peach Kale Salad with Creamy Cashew Lime Dressing

I like lime-flavored things to have a pronounced lime flavor, so I’d be inclined to zest the lime before juicing it and then try adding the zest to the dressing a pinch at a time. From Swell Vegan.

Blueberry-Peach Kale Salad with Creamy Cashew Lime Dressing
makes 4-6 servings

for the dressing (this will make extra):

1 cup cashews, soaked 6-8 hours and drained
juice of 2 limes
1 clove garlic
1/2-1 hot chili pepper (optional)
1 tablespoon apple cider vinegar
1/4 teaspoon salt
fresh cracked pepper
water as needed to thin

for the salad:

1 bunch green kale, stemmed and chopped into small pieces
2-3 scallions, thinly sliced
1/2 cup or more cashew-lime dressing
1 1/2 cups blueberries
2 ripe peaches, pitted and chopped

To make the dressing: place all ingredients in a blender or food processor and blend until smooth and creamy, adding water as necessary to achieve desired consistency.  Stop and scrape down sides of jar/bowl if needed.

To make the salad: toss the kale and scallions with as much dressing as you need to coat the kale–try starting with 1/2 cup.  This is easiest (though messiest) done with your hands in order to ensure even distribution.  Then add peaches and blueberries (reserving some few berries to decorate the top), and toss again.  Let sit for 10-30 minutes if desired to let the dressing soften the kale.  Serve garnished with extra blueberries.

(Source: swellvegan.com)

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3 years ago
Alkalizing Green Juice

If you don’t have a juicer (*raises hand*) you could probably make this in a blender and strain it through a nut-milk bag. It wouldn’t keep very long at all, though, based on my fuzzy understanding of oxidation and the other reasons juices don’t “keep”.

From the Raw Divas.

Elaina’s Alkalizing Green Juice

Makes 6 cups, 1 full-day’s supply

cucumber juice

  • 2 large cucumbers, cut in quarters
  • 1-2 heads celery
  • 5 leaves dinosaur kale
  • 1/4 bunch cilantro
  • lemon, juiced
  • Optional: 1 apple with seeds

Juice all ingredients. Store in sealed glass jars, filled all the way. Alkalizing Green Juice will keep for two days if made in a slow-speed masticating juicer (Green Life, Omega 8002, or Samson) or 1 day if made in another juicer.

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3 years ago
Fresh Kale & Herb Salad

Variation on kale salad, a common raw food staple. Three cloves of garlic is a lot in a raw dish (says the woman who, when cooked, treats garlic as a vegetable — as in “use half a cup of fresh garlic in this recipe”) so you might want to start with one, taste, and see what you think.

From Modern Hippie Mag.

Fresh Kale & Herb Salad

serves 4 as a side salad or 2 as an entrée

  • 1 bunch of Lacinato kale, stems removed
  • ¾ teaspoon Himalayan salt
  • ½ cup cold pressed olive oil
  • 3 tablespoons lemon juice
  • 3 cloves of garlic, minced
  • ½ cup chopped parsley
  • ½ cup cucumber, diced
  • ½ cup grape tomatoes, halved
  • 2 tablespoons chopped dill
  • 3 tablespoons hemp seeds
  • 1 ripe avocado, cubed
  • additional salt to taste
  • lemon wedges, to serve

Stack the kale, a few leaves at a time, and cut into very thin ribbons.  Place in a large bowl and sprinkle with the salt.  Using your hands, massage the salt into the kale, squeezing and tossing until the kale begins to wilt.  Add the olive oil, lemon and garlic to the bowl and continue to massage with your hands as the kale will soften more and shrink down in size.  Add the parsley, cucumber, tomato and dill to the bowl and toss.  Lastly, add the hemp seeds and avocado; toss gently.  Taste for salt and add more if desired.  Serve with lemon wedges.  Enjoy with great pleasure!

(Source: modernhippiemag.com)

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3 years ago
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.

 Cant_BEET_This_Juice


Ingredients:
  • 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
Note:  I usually toss in some ginger and 1/2 lemon, but I forgot and it was still great!
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Zingy Garden Green Smoothie - plus juice-pulp flax crackers

I renamed it because I couldn’t keep a straight face while typing “A Juicy Way to Save the Planet”. :-)

Also from the Raw Divas/Green Smoothie Queen Believe in Green series.

  • carrots4 - 5 large local carrots (grate carrots and use fewer if using a blender).  You can also throw the greens in too, but you may need to sweeten your juice a little more depending on your tastes, but the tops pack a real nutritional punch, so it’s worth it!
  • 2 organic apples (with peel)
  • 1 - 2 organic English cucumbers (with peel)
  • 1/2 lemon, juice of
  • 4 - 5 leaves kale
  • 1 - 2” piece of peeled ginger (depending on how strong you like it, I LOVE ginger)
  • water as needed (if following Option 2)
  • dash of cayenne (optional)

Directions:

These methods apply to all of our suggested juice recipes today.  Find out what Tera has to say on the best equipment for juicing!

Option 1 - (Requires a juicer) Simply run ingredients through and enjoy.

Option 2 - (Requires a blender and a nut milk bag)

If following option 2, use less carrots (only 1 or 2) and grate them first to make things a little easier on your blender (unless you have a high powered blender in which case you could probably get away with more).  Blend softest ingredients first with water and add remaining ingredients a handful at a time.  Once your jug of green smoothie is blended, you can strain the contents through a nut milk bag to separate the juice.

The No-Waste Alternative!

Note: If you have a dehydrator, you can combine the leftover juice pulp with a cup or two of ground and/or whole flax seeds (sometimes I throw in a half-cup of chia seeds too!), mix all ingredients together really well (if the pulp is really dry then I add a splash of water back in, just enough to help mix things), then spread the mix out flat to about 1/4” to 1/2” thickness on a dehydrator tray.  I set the dehydrator  on 105 F,  start it in the afternoon, flip the mix once before I go to bed, and in the morning I have crispy flatbread crackers/bread that go great with raw hummus or salsa.  I also use this as my crust for raw pizza when I’m craving something raw and gourmet!

(Source: greensmoothiequeen.com)

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3 years ago
Maple-Pecan Green Smoothie

Based on a recipe from the Fall 2010 issue of Super Raw Life (free — click through to sign up for their mailing list and get your copy), modified to suit our preferences.

Maple-Pecan Green Smoothie

1 cup raw pecans, preferably soaked at least 2 hours
2+ cups almond milk or non-dairy milk of choice (as much as it takes to get the quantity & consistency you like — we usually make enough for two 16-oz thermoses)
2 frozen bananas
1 T Grade B maple syrup
2 Medjool dates
2 tsp vanilla extract
3/4 tsp cinnamon
1 T hemp protein powder
1 tsp maca
1 tsp chia
a large handful of kale, chard, or other greens — as much as you find palatable

Place all ingredients in blender and blend until smooth.

If you don’t have a high-speed blender, blend the greens with half of the almond milk first to ensure that they’re fully blended and broken down, then add the rest of the ingredients.

As my husband said this morning, “It tastes so much like dessert you’d never realize there’s half a bunch of chard in there!”

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3 years ago
Variations on Kale Chips

From the same Raw Food Talk forum thread, some possible variations on kale chips:

This is what I’m thinking of doing…Let me know if anybody sees any reasons the below might not work optimally. I’m just a-guessin!

Honey BBQ Dressing:

3/4 c sesame tahini
1/2 c honey
1/4 c nama shoyu
1 Tbsp apple cider vinegar
1/2 c water ~ more if needed
1 clove garlic
1 lemon, juiced
1/4 t. sea salt
1 Tbsp BBQ Seasoning



Ginger Wasabe Dressing:

3/4 c sesame tahini
1 Tbsp Grated Ginger (or 1” thin root)
2 Tbsp Miso
1/4 C Nama shoyu
1 Tbsp apple cider vinegar
1/2 c water ~ more if needed
1 clove garlic
1 lemon, juiced
1/4 t. sea salt
WASABE POWDER OR PASTE - small amount

(Source: rawfoodtalk.com)

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Goddess Tahini Kale Chips

I’m assuming the “goddess” in the name is a reference to Annie’s Goddess Dressing, which used to be one of my favorites until the canola and soy oils started tasting wrong to me.

From the Raw Food Talk forums.

This works best with Lacinato or Dinosaur Kale.

Chrissy’s Goddess Chips

2 bunches kale, broken into large pieces by hand

Dressing:
3/4 c sesame tahini
1/2 c apple cider vinegar
1/2 c water ~ more if needed
1/4 cup fresh parsley
1/4 cup nama shoyu
2 scallions
1 clove garlic
1 lemon, juiced
1/4 t. sea salt

Place kale in a large mixing bowl. Combine all ingredients in a blender and blend until smooth to get a thick consistency. You may have to add more water. Pour over kale and mix thoroughly with your hands to coat the kale. You want this mixture to be really glued onto the kale.

Place kale onto a Teflex sheet, on top of a mesh dehydrator screen, and dehydrate for 4 hours @ 110 degrees. You’ll need to use two trays. Rotate kale occasionally to dry uniformly.

And a commenter added, later in the thread:

In fact I bought a Jicama and made live fries with it but didn’t care for it. So I had a half left laying around and decided to throw your dressing on it and dehydrate it. Oh my goodness the Jicama turned out amazing and my sister kept asking for more and she doesn’t like the taste of Jicama raw.

(Source: rawfoodtalk.com)

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Raw Cheesy Curly Kale Chips

Kale chips are so good.

From Raw Food Talk.

CHEESY CURLY KALE CHIPS

1 large bunch green curly kale***, washed, large stems removed, torn into bite size pieces

COATING:
1 cup cashews, (soaked 2 hours)
1 red bell pepper, seeded and chopped
juice of 1 lemon
1 T. nutritional yeast
2 t. agave (opt.)
1/2 t. himalayan pink crystal salt

Put coating ingredients in Vitamix. Blend until smooth. Using your hands,(same as with Awesome Goddess Chips which are indeed AWESOME), spread coating on kale pieces getting it inside of curls. Put on teflex sheets and dehydrate at 105 overnight or until coating is dry. Slide onto mesh screens and dehydrate 12 hours, or until very crispy.

That seems like a long time to dry kale chips. The kale was very curly, and the coating very thick. The smell drove my husband crazy, he LOVED it!

***The kale should be firm and curls spikey. If kale is limp, wash it, cut an inch off the end of the stems and stand in a bowl of water for an hour.

And then later in the thread, the original poster added this update:

I’m still making these chips. The recipe has changed over time. My standard recipe is now:

1 bunch curly green kale (8 LARGE leaves)
1 cup cashew pieces (no soaking)
1 red bell pepper, seeded and chopped
juice of 1/2 a lemon (about 2 Tbsp.)
3/4 t. Celtic sea salt
small pinch of cayenne

Blend the cashews, bell pepper, lemon juice, salt, and cayenne. Massage into kale. Spread on mesh dehydrator screens. Dehydrate 12-14 hours at 110-115 degrees.

Variations:
Barbeque - add tomato concentrate powder, chili powder, cumin, onion powder, and more cayenne.

(Source: rawfoodtalk.com)

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