3 years ago
Garden Salad with Citrus Vinaigrette

From Cooking Light.

Garden Salad with Citrus Vinaigrette

This salad holds well, so it is a fine side to bring to a cookout or pack with a lunch.

Garden Salad with Citrus Vinaigrette
  • YIELD: 4 servings (serving size: 1 cup)
  • Vinaigrette:
    • 3 tablespoons fresh orange juice
    • 1 1/2 tablespoons fresh lime juice
    • 2 1/2 teaspoons extravirgin olive oil
    • 2 teaspoons honey
    • 1 teaspoon red wine vinegar
    • 1/4 teaspoon salt
    • 1/8 teaspoon freshly ground black pepper
  • Salad:
    • 1 1/2 cups (1 x 1/4-inch) julienne-cut zucchini
    • 1 1/2 cups (1 x 1/4-inch) julienne-cut yellow squash
    • 1 cup fresh corn kernels (about 2 ears)
    • 2 tablespoons finely chopped red onion
    • 1 tablespoon finely chopped fresh flat-leaf parsley
    • 1 tablespoon finely chopped fresh basil

To prepare vinaigrette, combine the first 7 ingredients, stirring with a whisk.

To prepare salad, combine zucchini and remaining ingredients in a large bowl. Add vinaigrette; toss well. Cover and chill.

(Source: myrecipes.com)



3 years ago
Three-Fruit Salsa

I’d substitute red bell peppers for green to avoid that nasty acrid flavor that green bells give. From Cooking Light.

Three-Fruit Salsa

This salsa takes on a tropical appeal with its Thai-inspired notes.

Three-Fruit Salsa
  • YIELD: 6 servings (serving size: about 3/4 cup)
  • 1 cup finely chopped peeled cantaloupe
  • 1 cup finely chopped peeled mango
  • 1 cup sliced small strawberries
  • 1/2 cup finely chopped seeded peeled cucumber
  • 1/2 cup finely chopped green bell pepper
  • 1/2 cup finely chopped red onion
  • 1 1/2 tablespoons chopped fresh mint
  • 1 tablespoon chopped fresh basil
  • 2 tablespoons fresh lime juice
  • 2 tablespoons finely chopped seeded jalapeño pepper
  • 1 tablespoon honey
  • 1/4 teaspoon salt

Combine all ingredients in a bowl; toss to combine. Serve salsa with a slotted spoon.



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)



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
Raw Salsa Wraps

And one more from the Raw Food Hikeathon.

Salsa Wraps - by Cherie Soria

Yield: 12 wraps (6 servings)

5 cups tomatoes, seeds removed

3 cups seeded and chopped red bell peppers
2 cups chopped yellow zucchini
2 red jalapeño peppers, seeded
1 tablespoon red onion
2 teaspoons onion powder
1 to 2 cloves garlic, crushed
1/2 teaspoon solar-dried sea salt
1 avocado, peeled, seeded, and mashed
3 tablespoons psyllium powder
1/4 cup chopped cilantro, packed, optional

1. In a high-powered blender, purée the tomatoes, bell peppers, zucchini, jalapeño peppers, and red onion until smooth. Add the onion powder, garlic, and salt, and purée again. While blender is still turning, add the avocado, and then the psyllium powder, and blend well for a few seconds.

2. If desired, pulse in the cilantro until it is broken into pieces. Do not fully process; the cilantro should be in small pieces.

3. Using 1/2 cup of the mixture for each wrap, use a flat rubber spatula to quickly form four flat disks on a dehydrator tray lined with a nonstick sheet. Each disk should be about 7 inches in diameter, and they should not quite touch each other. Spread the wraps into round disks quickly, or the mixture will thicken and become difficult to spread.

4. Dehydrate at 105 degrees for about 4 hours, or until you can easily remove them from the nonstick sheets.

5. Turn the wraps over onto mesh dehydrator screens. Place an additional mesh screen on top of each tray of wraps. This makes them flatter and easier to store. Continue dehydrating another 3 to 4 hours, until dry but still flexible.

6. Store in an airtight container in the refrigerator for up to two weeks, or in the freezer for up to two months.

(Source: rawhike.com)



3 years ago
Taco Salad —- Leek Salsa with spicy Cashew ‘TVP’

This one won’t be seasonal around here until June.

Another from Addicted to Veggies.

Taco Salad —- Leek Salsa with spicy Cashew ‘TVP’

Spicy Cashew ‘TVP’

Soak 1 cup of Cashews for 2 hours. Drain/rinse cashews and either: pulse in food processor or finely chop. Place finely chopped Cashews in bowl and add the following spices:

3 to 4 Tbsp Taco Seasoning
2 Tbsp Onion powder
1 Tbsp Nutritional Yeast
1/2 tsp Garlic Granules
1/ 2 tsp Cumin
Cayenne to taste
S&P to taste

Mix well!

Leek Salsa

4 to 5 small Tomatoes chopped
1 c Leek rinsed/drained/and finely chopped
1 c Red Onion finely chopped
1/2 c Celery chopped
3 Tbsp Lime Juice
1 Tbsp Apple Cider Vinegar
1 (heaping) Tbsp Date Paste
4 pinches Lemon Pepper
4 pinches Garlic Granules
Dried or Fresh Cilantro to taste
Cayenne to taste
2 tsp Onion powder (optional)
Sea Salt to taste

Mix the above well. Let it chill in fridge for 1 hour so flavors can build.

You can enjoy a Taco Salad by using the above two recipes and piling them on top of a bed of lettuce, shredded Cabbage (as seen in the photo) Spinach, or any kind of your favorite green. I also like to add Avocado and some of my Monsterlla Cheeze for a fresh creamy texture



3 years ago
Asian Broccoli Slaw

Coconut oil would probably work in place of the peanut/canola oil. And you don’t need a food processor for this — a grater, mandoline, or sharp knife with a steady hand would all work.

From Chez Cayenne.

Asian Broccoli Slaw  
The last time I made Spicy Peanut Pasta I was craving something a little bit more substantial than a salad made with lettuce. I’ve been wanting to create a broccoli slaw for a while and use the broccoli stems. I adapted this one from a handful of recipes on a Garden Web thread. The toasted sesame oil and sesame seeds are what make this slaw special.

This goes out to the S.O.S Kitchen Challenge for October.

Asian Broccoli Slaw

1 bunch broccoli with stems
1 large apple (I used a Pink Lady)
juice of 1 lime
1/2 cup diced red onion
3 tablespoons rice vinegar
1 1/2 tablespoons soy sauce
1 1/2 tablespoons peanut or canola oil
1 tablespoon agave nectar
1 teaspoon toasted sesame oil
1 tablespoon toasted sesame seeds

Trim stems from broccoli crowns. Peel the stems. Grate in a food processor. Trim the broccoli crowns until you have small florets, as small as possible. Grate the trimmings (not the florets) in the food processor.

Peel, core and dice apple into 1/4-inch pieces. Toss well with lime juice. (The lime juice will keep the apple from turning brown for a day or so.)

Whisk together the rice vinegar, soy sauce, peanut or canola oil, agave nectar and toasted sesame oil to make the dressing.

In a large bowl, combine the grated broccoli stems, broccoli florets, apple and lime juice, and onion. Toss well with the dressing. Top with sesame seeds.

Refrigerate until ready to serve.

Makes tons - 8 servings or more.


Peanut Butter/Sesame Noodle Salad

I think this would be good done with kelp noodles or vegetable noodles. Substitute almond butter if you don’t eat peanuts.


From No Face Plate.

Peanut Butter/Sesame Udon [Noodle] Salad
makes 3-4 servings

1/2 cup creamy peanut butter
1/2 cup warm water
1/4 cup soy sauce
1 tablespoon minced ginger
4 garlic cloves
1 tablespoon agave nectar
Dash rice vinegar 

8 ozs Udon or Soba noodles, prepared al dente [kelp noodles or vegetables noodles of your choice]

1 cup sliced fresh veggies - I used a small roma tomato and 1/3 of an english cuke
Small handful sprouts
1 tablespoon each black and white sesame seeds, to top
Thin sliced red onion, to top 
Crushed red pepper to top - if you like the spicy.

Prepare your noodles according to package directions, rinse with cold water, and set in the fridge or freezer to chill.

Puree all the sauce ingredients in your blender for a minute or two, till totally uniform.

Toss your sliced veggies and sprouts with your noodles, add sauce, and wrastle that dressing into every nook and cranny. I admit - I gave up on my tongs and used my paws. It’s a heavy salad.

Put a handful onto a small plate, top with sesame seeds, thinly sliced onion, and crushed pepper. 

Cite Arrow via alittlecooked


3 years ago
Kelp-Carrot-Courgette Noodles

For those of us in the States, courgette = zucchini.

Kelp noodles have a slightly crunchy texture, like al dente glass noodles. It’s nice in some recipes and not in others. If you find it’s not to your liking, soak the noodles for half an hour in some water with the juice of half a lemon in it.

From Raw Freedom Community.

It’s kelp noodles (very high in calcium) with spiralised carrots and courgette (zuchinni). It’s dressed with a splish of tamari, a splash of raw sesame oil and a dessertspoon of raw sesame seeds. Calcium city, actually, then. You can also add some minced ginger and garlic, and very thinly slice some red onion if you want it to be more grown up. We then dehydrate it for half an hour just to warm it through.

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