Read The Complete Book of Raw Food Online
Authors: Julie Rodwell
To make the salad dressing, pulse all the dressing ingredients in a blender or food processor for 3 seconds.
Pour the dressing over the salad and mix well. Cover the bowl with the cabbage leaves. Place a plate and a weight on top, and let the bowl sit at room temperature for 2 to 3 days (or until it suits your taste). Store in the refrigerator for up to 3 weeks.
Note: Fermentation time varies according to room temperature and humidity.
B
Y
J
ALISSA
L
ETENDRE
A
DVANCED PREP
: None
I
MMEDIATE PREP
: 20 min
S
ERVES
5
S
PECIAL
E
QUIPMENT
None
For the salad:
1 head romaine lettuce
1 cucumber, chopped
1 red pepper, chopped
½ cup chopped red onion
1 large carrot, shredded
½ cup dried coconut, grated
For the dressing:
2 tablespoons olive oil
1 lemon, juiced
1 tablespoon honey
½ teaspoon cumin powder
1 large garlic clove, pressed
½ teaspoon Herbamare® or sea salt
¼ cup pumpkin seeds, ground
Combine the lettuce with the cucumber, red pepper, onion, carrot, and coconut in a large bowl.
Mix all the dressing ingredients together in a measuring cup.
Pour over the vegetables and toss well before serving.
B
Y
S
HAZZIE
A
DVANCED PREP
: 10–20 min for High Vibe Dressing
I
MMEDIATE PREP
: 20 min
S
ERVES
Depends on quantities used
S
PECIAL
E
QUIPMENT
Food Processor
zucchini
yellow pepper
pumpkin or other squash
carrot
broccoli
tomatoes
red cabbage
beets
Using the “S” blade of a food processor, process each item separately, until coarsely chopped. To preserve the colors of the vegetables, process them in the order listed above, zucchini first, beets last. For added variety, use your spiral slicer to slice the zucchini, carrot, and pumpkin, and use a mandolin to slice the beets and red cabbage. Serve the shredded vegetables in a heaping mound, with
High Vibe Dressing
in a small bowl at the center of the plate.
Contributor’s note:
Chakra salad is great for parties; serve it on an attractive dish and watch everyone dip in! Or make up a great big batch all for yourself; that way there’s always something ready-made in the fridge for healthy snacking.
B
Y
R
HIO
A
DVANCED PREP
: None
I
MMEDIATE PREP
: 25 min
S
ERVES
2 to 4
S
PECIAL
E
QUIPMENT
None
½ pound mesclun salad mix
1 large avocado, diced
1 large mango, diced
1 to 2 oranges, segmented, seeded, and chopped
1 grapefruit, segmented, seeded, and chopped
¾ pint cherry tomatoes
½ medium onion, sliced or diced
handful chopped walnuts
handful pine nuts
paprika powder for garnish
For the dressing:
¼ cup extra-virgin olive oil
½ lemon, juiced
½ teaspoon prepared Dijon mustard
dash dried or fresh thyme
dash Celtic sea salt
In a large bowl combine the mesclun salad mix, avocado, mango, oranges, grapefruit, tomatoes and onion. Toss to mix and set aside.
To make the dressing, mix the olive oil, lemon juice, mustard, thyme, and sea salt in a small bowl.
Pour the dressing over the salad and toss well.
Top with walnuts and pine nuts. Garnish the edge of the plate with paprika powder and serve.
B
Y
R
OBERT
Y
AROSH AND
L
ISA
S
OTO
A
DVANCED PREP
: None
I
MMEDIATE PREP
: 20 min
S
ERVES
2
S
PECIAL
E
QUIPMENT
None
1 Roma tomato, sliced
meat of 1 large young coconut, sliced into 2-inch circles
5 to 7 fresh basil leaves, chopped or whole
1 tablespoon olive oil
pinch Celtic sea salt
pinch dried oregano
Arrange the ingredients on a plate and serve.