3 years ago
Celery Salad

Another one from Elaina Love via the Raw Divas.

Celery Salad

Makes 3 cups
Inspired by Matt Samuelson

Celery Salad

  • 7 stalks celery, very thinly sliced on mandoline
  • 1 ½ radishes, halved and very thinly sliced
  • ½ granny smith apple, julienned very thinly
  • ¼ small red onion, minced
  • ¼ tsp dried sage
  • ½ tsp minced rosemary
  • ¼ tsp Himalayan salt
  • 2 tsp lemon juice
  • 1 ½ Tbs olive oil
  • pinch of kelp powder

Mix everything together and taste for salt and lemon flavors. Store in a glass container for 1 week.



3 years ago
Kelp Noodles with Almond Butter Sauce

From the Raw Freedom Community.

Serves 6 as a side dish- 4 as a main

16-oz pkg Sea Tangle Kelp Noodles
2 tbsp peeled, grated ginger
1 C carrots-grated
1/2 C coconut water
1 C each red and green cabbage shredded
1 tbsp sesame oil
2 C (about) shredded baby bok choy
2 tbsp lemon or lime juice
¼ C shredded daikon radish, or regular red radish
1½ tsp Celtic sea salt
6 tbsp almond butter*
½ tsp cayenne pepper, optional

Wash, shred, and grate all vegetables and place them in a bowl with the Kelp Noodles (these noodles are ready to use, ready to eat – just open the package and put in bowl!)

Blend almond butter, ginger, coconut water, sesame oil, lemon juice, sea salt, and cayenne, if you’re going spicy! Blend well. Pour dressing over your vegetables and noodles, toss, and let salad sit to marinate for 30 minutes.

* Almond butter can be substituted for other nut butters.

(Source: rawfreedomcommunity.info)



3 years ago

Watermelon radish


Watermelon radish

Cite Arrow via cookpanda


3 years ago
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)



3 years ago
Citrus Salsa

The article this is from recommends making the salsa a couple of days in advance to allow the flavors to blend. Adjust the flavor as needed before serving or giving as a gift (they’ll keep two to three weeks in the fridge). From Fine Cooking.

Citrus Salsa

Yields 3-1/2 cups.

If the citrus sections and radishes seem unwieldy, you can chop them for a more traditional salsa look.

2 blood oranges
2 navel oranges
1 pink grapefruit
1 lime
3/4 cup thinly sliced radishes
1 fresh red chile, stemmed, seeded, and minced
2-3 Tbs minced fresh mint
pinch salt
pinch cayenne

Remove the zest and pith from the oranges, grapefruit, and lime. With a sharp knife, carefully cut the citrus sections from the membranes over a bowl, letting the bowl catch the juices. Coarsely chop each section, add the remaining ingredients, and gently toss together. Taste and adjust seasonings.



3 years ago
Orange and Radish Salad with Arugula

See the earlier recipe for notes about cutting the orange and using a better oil.

Orange and Radish Salad with Arugula

3 Medium oranges prepared according to illustrations below to make 1 1/2 cups
5 teaspoons Lime juice from 1 to 2 limes
1/4 teaspoon Dijon mustard
1/2 teaspoon Ground coriander , toasted in small dry skillet until fragrant, about 30 seconds
1/8 teaspoon Table salt
Ground black pepper
3 tablespoons Vegetable oil
5 Radishes , quartered lengthwise and cut crosswise into 1/8-inch-thick slices (about 1 1/3 cups)
4 ounces Baby arugula (about 4 cups)


1. Place orange pieces in nonreactive mesh strainer set over bowl; let stand to drain excess juice. Meanwhile, whisk lime juice, mustard, coriander, salt, and pepper to taste in large bowl until combined. Whisking constantly, gradually add oil.

2. Add oranges, radishes, and arugula to bowl and toss gently to combine. Divide arugula among individual plates, place a portion of oranges and radishes over arugula, and drizzle with any dressing in bowl; serve immediately.

STEP BY STEP: Cutting Oranges

1. Cut thin slice from top and bottom, stand on end, and slice away rind and white pith.

2. Cut in half from end to end, remove stringy pith, cut each half into three wedges, and cut crosswise into 1/4-inch pieces.

(Source: mealsmatter.org)



3 years ago
Confetti Cabbage Salad with Spicy Peanut Dressing

Most peanut butter isn’t raw, and a lot of people avoid peanuts due to concerns about aflatoxin; almond butter might be a good replacement. Substitute an appropriate oil as well.

Confetti Cabbage Salad with Spicy Peanut Dressing

1 pound Green cabbage (about 1/2 medium head), shredded fine
1 Large carrot , peeled and grated
1 teaspoon Table salt
2 tablespoons Smooth peanut butter
2 tablespoons Peanut oil
2 tablespoons Rice vinegar
1 tablespoon Soy sauce
1 teaspoon Honey
2 Medium cloves garlic , chopped coarse
1 1/2 Inch piece ginger , peeled
1/2 Jalapeño chile , halved and seeded
4 Medium radishes , halved lengthwise and sliced thin
4 Medium scallions , sliced thin
Table salt


1. Toss shredded cabbage, carrot, 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 and carrot 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. In bowl of food processor fitted with steel blade, puree peanut butter, oil, vinegar, soy sauce, honey, garlic, ginger, and jalapeño until smooth paste is formed. Toss cabbage and carrot, radishes, scallions, and dressing together in medium bowl. Season to taste with salt; cover and refrigerate until ready to serve.

(Source: mealsmatter.org)



3 years ago
Jícama, Avocado, Radish & Orange Salad with Cilantro

A bunch of radishes in the latest CSA box has me looking for recipes.

Skip the step of toasting the cumin, obviously.

From Fine Cooking.

Jícama, Avocado, Radish & Orange Salad with Cilantro Recipe  

Jícama, Avocado, Radish & Orange Salad with Cilantro

The cool, crunchy jícama and radishes in this salad make a glorious contrast to the buttery avocado and sweet-tart oranges.Serves 6 to 8

4 oranges
1 tsp. cumin seeds
1 clove garlic
Kosher salt
5 Tbs. fresh lime juice; more to taste
Large pinch cayenne
1/4 cup extra-virgin olive oil
1 small jícama (about 1-1/4  pounds)
8 small red radishes, cut into very thin round slices
5 scallions, dark green tops trimmed; cut diagonally into thin slices
Freshly ground black pepper
2 large ripe but firm avocados
1 cup packed fresh cilantro leaves

Finely grate 2 tsp. zest from the oranges and set the zest aside. With a sharp paring knife, slice the ends off the oranges. Stand each orange on one of its cut ends and pare off the rest of the peel in strips, making sure to remove all of the pith. Working over a small bowl, carefully cut the orange segments away from the connective membrane. Squeeze the membranes over the bowl to get any remaining juice.

Put the cumin seeds in a small, dry skillet and toast over medium heat until slightly browned and aromatic, about 1 minute. Remove from the skillet and let cool. Grind the seeds to a fine powder in a mortar and pestle or an electric spice mill.Using a mortar and pestle or the flat side of a chef’s knife, mash the garlic to a paste with a pinch of salt. Put the garlic paste and cumin powder in a small bowl (or keep it in the mortar) and whisk in the 2 tsp. orange zest, 3  Tbs. orange juice (from the bowl of orange segments), the lime juice, and the cayenne. Let the mixture sit for 5  to 10 minutes, and then whisk in the olive oil.

Meanwhile, peel the jícama and it cut into 1/8-inch-thick matchsticks 2 to 3 inches long. In a large bowl, combine the jícama, radishes, and scallions. Season with salt and pepper and toss with about two-thirds of the vinaigrette. Set aside for 5 to 10 minutes to let the flavors mingle.

Just before serving, thinly slice the avocados diagonally. Lay half of the avocado slices in a shallow bowl and season with salt and pepper. Drizzle some of the remaining vinaigrette on the avocado. Add the cilantro and orange segments to the bowl of jícama and toss gently. Taste and adjust the seasoning with more salt, pepper, and lime juice if needed. Put the jícama salad on top of the sliced avocado and tuck the remaining slices of avocado into the salad. Season the top slices with salt and drizzle with the remaining vinaigrette. Serve immediately.



3 years ago
Apple Slaw

From the New York Times’s current vegetarian Thanksgiving series. Most of it is cooked, but some is raw and some looks raw-able.

This one is by Mark Bittman.

Apple Slaw

This dish of chopped radishes, cabbage and apples creates a fresh, crunchy and juicy salad for your table.


1/4 cup olive oil

1 heaping teaspoon Dijon or other good-quality mustard, or to taste

1 tablespoon lemon juice

1 tablespoon honey

2 cups cored and shredded red cabbage (about 8 ounces)

2 medium Granny Smith or other tart, crisp apples, cored and shredded or grated

8 radishes, chopped

1 red onion, chopped or grated


Black pepper

1/2 cup chopped fresh parsley


1. Put the oil, mustard, lemon juice and honey in a large bowl and whisk until well combined.

2. Add the cabbage, apples, radishes and onion and toss until thoroughly combined. Sprinkle with salt and pepper and refrigerate until ready to serve. (It’s best to let the slaw rest for an hour or so to allow the flavors to mellow. You can let it sit even longer, up to a few hours, before the apples start to discolor; just drain the slaw before continuing.)

3. Just before serving, toss with the parsley. Adjust seasoning to taste.

Yield: 4 servings.

(Source: The New York Times)



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