3 years ago
Fresh Pineapple, Chile, and Black Pepper Salsa

From Cooking Light.

Fresh Pineapple, Chile, and Black Pepper Salsa

Aromatic, freshly ground black pepper awakens the sweetness of the pineapple. Serve with shrimp, pork, or chicken. Remove the seeds from the jalapeño if you want a less spicy salsa.

Fresh Pineapple, Chile, and Black Pepper Salsa
  • YIELD: 6 servings (serving size: 1/4 cup)
  • 1 cup chopped fresh pineapple
  • 1/2 cup chopped peeled kiwifruit
  • 2 tablespoons finely chopped jalapeño pepper
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon seasoned rice vinegar
  • 1/2 teaspoon sugar
  • 1/2 teaspoon grated lime rind
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground cardamom
  • Dash of salt

Combine all ingredients, tossing gently. Let stand 1 hour.

(Source: myrecipes.com)



3 years ago
Citrus-Spiked Jicama and Carrot Slaw

The sugar sounds unnecessary to me, but I like things tart. From Cooking Light.

A mandoline makes easy work of cutting the jicama and carrot into julienne strips; if you don’t have one, coarsely shred them.

  • YIELD: 6 servings (serving size: 1 cup)
  • 4 cups (1 1/2-inch) julienne-cut peeled jicama (about 1 pound)
  • 2 cups (1 1/2-inch) julienne-cut carrot
  • 1/2 cup thinly vertically sliced red onion
  • 1/4 cup fresh orange juice
  • 1 teaspoon grated lime rind
  • 3 tablespoons fresh lime juice
  • 1 1/2 teaspoons sugar
  • 1/4 teaspoon salt
  • 1 tablespoon chopped fresh cilantro
  • Fresh cilantro sprigs (optional)

Combine first 8 ingredients in a large bowl, and toss gently to coat. Let stand 10 minutes. Stir in the cilantro just before serving. Garnish with cilantro sprigs, if desired.

(Source: myrecipes.com)



Spicy Mango-Orange Slush

From Cooking Light.

A touch of ground red pepper gives this beverage a vitalizing jolt of heat.

Spicy Mango-Orange Slush 
  • YIELD: 2 servings (serving size: about 1 1/3 cups)
  • 2 cups cubed peeled ripe mango, frozen
  • 1 cup fresh orange juice
  • 1/2 cup sparkling water, chilled
  • 1 teaspoon grated lime rind
  • 2 tablespoons fresh lime juice
  • 1/8 teaspoon ground red pepper

Place all ingredients in a blender, and process until smooth.

(Source: myrecipes.com)



3 years ago
Mint-Lime Spring Green Fruit Salad

From The Family Kitchen via findvegan.

My Mint-Lime Spring Green Fruit Salad is perfect for a sunny spring afternoon snack or weekend brunch side dish. This isn’t your typical fruit salad though. Fruit, nuts and diced avocado fill this perky green bowl.

The flavors: sweet-tart green apples, creamy avocado cubes, fresh mint, lime juice, crunchy salty pistachio nuts and zesty kiwis. I was a bit hesitant to add avocado to a fruit salad, but it worked! The proof: my empty bowl. I couldn’t stop eating this salad! The zesty kiwi and apple flavors pair perfectly with the savory pistachios and creamy avocado. Get the recipe.. 

spring green fruit salad10 Mint Lime Spring Green Fruit Salad

Mint Lime Spring Green Fruit Salad

Healthy Bowl! This salad contains plenty of fiber. Healthy oils from the avocados. A nice dose of Vitamin C from the kiwis and lime. And protein, copper and B vitamins from the pistachios.

Impress your brunch crowd. This is a fun conversation-piece recipe. The all-green, bright colors are perfect for a “spring green” themed party.

Table Accent: Pink tulips would be a perfect touch. Pink and green for spring! Pretty, healthy, delicious.

And yes, it’s not spring yet. But it’s coming! I’m so excited about sun, birds, flowers, spring sips and spritzers, smoothies and soft breezes.

Mint-Lime Spring Green Fruit Salad
serves 2-3

1 avocado, diced
1 green apple, sliced thin, dime-sized slices
1 lime, squeezed (add a touch of zest too if you’d like)
2 kiwis, sliced into thin rounds
2 Tbsp raw or roasted/salted pistachios
2 fresh mint sprigs, remove and chop leaves
1 Tbsp maple or agave syrup
*mint for garnish

(This can be made with or without nuts to accommodate allergies.)

Chop, squeeze and peel all ingredients.
Add to a large bowl.
Toss well with spoon.

Serve immediately or cover and chill until ready to serve.

Garnish with fresh mint leaves.

Cite Arrow via findvegan


3 years ago
Raw Thai Green Curry

From the Raw Divas.

This recipe comes to us care of our in-house kitchen goddess, Angela Elliott. Angela is the author of Alive in 5 and The Simple Gourmet!

Ingredient List 1 (Curry Sauce):

Water and flesh of 2 Thai young coconuts
2 small jalapenos
2 tablespoons garlic, minced
2 shallots or ½ medium Onion
2 tablespoon fresh lemongrass
2 tablespoon fresh ginger
1 tablespoon coconut oil
1/2 lime, juiced and its rind minced
1/4 cup fresh basil, packed
1/2 cup cilantro, packed
1/8 teaspoon ground black pepper

Ingredient List 2 (Vegetables):
Mixed chopped vegetables (snow/snap peas, cabbage, carrot, green beans, cauliflower, etc) Spinach and chopped cilantro for serving

Blend List 1 ingredients. Pour sauce over mixed vegetables and serve on a bed of spinach garnished with chopped cilantro. For a true Thai custom, offer side condiments of dried red pepper flakes and chopped jalapenos in lemon juice. NOTE: Inland Sea Water can be added to taste, if needed



3 years ago
Curried Fruit Slaw

Substitution possibilities for this one include the Addicted to Veggies raw vegan sour cream and Renegade Health’s raw no-nut mayonnaise. And if you’ve got a sharp chef’s knife or a mandoline and a cabbage (or some broccoli stalks), no need for the “slaw mix”.

From Cooking Light.

Fruit Slaw

1/3 cup low-fat mayonnaise
1/3 cup reduced-fat sour cream
2 teaspoons grated lime rind
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice (about 2 limes)
1 teaspoon sugar
1 teaspoon curry powder
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

2 cups diced pineapple
2 cups sliced peeled peaches (about 4 peaches)
1 cup sliced peeled mango (about 1 mango)
1 cup seedless red grapes, halved
1 (16-ounce) package coleslaw


1. For the dressing, combine first 9 ingredients in a small bowl.
2. Combine pineapple and remaining ingredients in a large bowl. Add mayonnaise mixture to coleslaw mixture; toss well. Serve immediately.
NOTE: Prepare and refrigerate the dressing up to a day ahead and toss it with the other ingredients just before serving.

(Source: mixingbowl.com)



3 years ago
Winter Sunshine Brussels Sprout Salad

Brussels sprouts are sturdy enough that this salad packs well for lunch, even pre-dressed. If you have a mandoline (which can be found at most of the Asian groceries around here for under $20 — worth checking out) it works really well to slice them. The stems of the sprouts make perfect little handles to hold while slicing.

If you’ve soaked and dehydrated your hazelnuts (filberts), they’ll break in half fairly easily with a little finger pressure. I like to do it that way instead of chopping them because it keeps the size of the pieces a bit evener.

A Raw Right Now original.

Winter Sunshine Brussels Sprout Salad


2 cups thinly-sliced Brussels sprouts (a little less than 4 ounces/110 g)
4 Tbsp Zesty Citrus-Avocado-Tahini Salad Dressing
2 Tbsp fresh pomegranate arils or dried cranberries
2 Tbsp hazelnut pieces
1 clementine, tangerine, or small orange — peeled, sectioned, and sections cut into bite-sized pieces
1/8 tsp freshly ground black pepper


Combine all ingredients and toss well.



3 years ago
Zesty Citrus-Avocado-Tahini Salad Dressing

A Raw Right Now original. Based on the sweet & salty salad dressing from Choosing Raw, it’s a little sharper and zestier, as well as a bit thinner to make it easier to drizzle over a salad.

Be warned that I have an atypical fondness for sour citrus (“You are a lemon-loving FREAK!” says my husband), so you may want to decrease the lime juice and boost the orange juice and balsamic if this is too tart for your taste.

Zesty Citrus-Avocado-Tahini Salad Dressing


3/4 cup fresh orange juice plus
the zest of the oranges juiced to get it
1/4 cup fresh lime juice plus
the zest of the limes juiced to get it
1/4 cup white balsamic vinegar
1 avocado
2 Tbsp tahini (I like Living Tree brand)
1/2 tsp salt
1/8 tsp cayenne

Combine all ingredients in a blender and blend until smooth.



3 years ago
Honeydew Compote With Lime, Ginger & a Hint of Serrano

Although this recipe says to boil the ginger and serrano in the sugar syrup, a reviewer writes “the sauce tasted better fresh than after cooking and cooling (personal preference, I think it had more POW)”.

Originally from Eating Well magazine.


  • 2 teaspoons lime zest, freshly grated
  • 1/2 cup fresh lime juice ( 4-5 limes)
  • 1/3 cup water
  • 3 tablespoons sugar
  • 1 tablespoon fresh ginger, minced
  • 1/2 teaspoon serrano peppers, finely slivered
  • 1 large honeydew melon, seeded and cut into chunks ( ~3lbs)
  • 1 1/2 teaspoons fresh mint, finely slivered, for garnish
  • 2 fresh figs, sliced, for ganish


  1. Combine lime zest and juice, water, sugar, ginger and serrano in a small saucepan.
  2. Bring to a boil.
  3. Reduce heat to low and simmer until sugar is dissolved, about 5 minutes.
  4. Let cool to room temperature, about 25 minutes.
  5. Strain syrup into a large bowl. Use a spoon to press on solids to extract maximum flavor.
  6. Add melons and toss to coat.
  7. Cover and refrigerate for at least 1 hour.
  8. Sprinkle with mint and granish with fig slices.

(Source: food.com)



3 years ago
Cabbage and Red Pepper Salad with Lime-Cumin Vinaigrette

More from the article on cabbage salads.

Cabbage and Red Pepper Salad with Lime-Cumin Vinaigrette

1 pound Green cabbage (about 1/2 medium head), shredded fine
1 teaspoon Table salt
2 tablespoons Lime juice
1 teaspoon Grated lime zest from 1 lime
2 tablespoons Olive oil
1 tablespoon Rice vinegar or sherry vinegar
1 tablespoon Honey
1 teaspoon Ground cumin
Pinch cayenne pepper
1 Red bell pepper , seeded and cut into thin strips
Table salt


1. Toss shredded cabbage and 1 teaspoon salt in colander or large mesh strainer set over medium bowl. Let stand until cabbage wilts, at least 1 hour or up to 4 hours. Rinse cabbage under cold running water (or in large bowl of ice water if serving immediately). Press, but do not squeeze, to drain; pat dry with paper towels. (Can be stored in zipper-lock bag and refrigerated overnight.)

2. Stir together lime juice, zest, oil, vinegar, honey, cumin, and cayenne in medium bowl. Toss cabbage and red pepper in dressing. Season to taste with salt; cover and refrigerate until ready to serve.

(Source: mealsmatter.org)



Based on Random Daze theme by Polaraul