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)



3 years ago
Peach Vanilla Smoothie

Use your favorite granola.

From the New York Times.

I was thinking of peaches and almonds when I began working on this granola-thickened smoothie, but it ended up tasting more like peach ice cream with a hint of vanilla.

1 large or 1 1/2 medium ripe peaches, white or yellow, pitted (about 6 ounces)

1/3 cup granola

2/3 cup almond milk

1/8 teaspoon almond extract

1/2 to 3/4 teaspoon vanilla extract (to taste)

2 teaspoons rose geranium syrup

A few drops of fresh lemon juice (to taste)

3 ice cubes

1. Place all of the ingredients in a blender. Blend until frothy, about one minute.



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
Peachy Parsley Green Smoothie

One of the recipes from the Believe in Green series put on by The Raw Divas/Green Smoothie Queen.

  • 4 - 5 juicy ripe peaches
  • 1 - 2 handfuls red grapes
  • 2 heads of parsley (exclude stems for smoother / sweeter result)
  • 2 cups water or as needed for blending


Depending on the size of your blender, you may need to do this in two batches.  Remove pits and blend peaches with grapes and water until smooth.  Add handfuls of parsley and blend between each addition.

(Source: greensmoothiequeen.com)



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