Thursday, 12 March 2009

Salads and Dressings

Kale Salad - Chad Sarno

"This is quick and absolutely delicious...folks rave about this salad. Simple to prepare and tastes so good!" Alissa Cohen

1 head kale, (any variety is great) shredded
1 cup tomato, diced 1 cup avocado, chopped
2 1/2 Tbs olive oil
1 1/2 Tbs lemon juice
1 tsp celtic sea salt
1/2 tsp cayenne

In a mixing bowl, toss all ingredients together, squeezing as you mix to 'wilt' the kale and creaming the avocado. Because of the avocado, should be served immediately.


Beet and Carrot Salad
~ Lynelle Scott-Aitken

This will make you feel so GOOD after eating it... like WOW it really cleans all your insides, like you've been scrubbed clean in a really nice way... ENJOY!!!

2 tbs apple cider vinegar
sea salt
1/4 cup sesame oil
3 cups grated beet
3 cups grated carrot
1/2 cup walnuts
1 cup flat leaf parsley leaves
1/2 cup chives

In a bowl, whisk together vinegar, salt, pepper, sesame oil.
Add grated beet and carrot and toss thoroughly.
Crush up walnuts roughly, sprinkle on top.
Mix in parsley and chives.

Red Pepper Curry Dressing
-Gabriel Cousens


1 c red bell pepper, chopped
1/4 c olive oil
2 tablesp lemon juice
1 tablesp curry powder
1/2 teasp sea salt


In a blender, process all ingredients until smooth & creamy Makes 1 & 1/4 cups

Red Beet Salad
- Ani Phyo

The flavor for this simple salad comes from the delicate pine nuts, sweet red beets, and fresh dill.

Begin by placing all ingredients into a mixing bowl:

1 red beet, julienne
1 carrot, julienne
1/2 head of romaine lettuce, torn
1/2 bunch spinach, torn
1/4 cup fresh dill, torn
1 stalk celery, chopped
1/2 cup pine nuts

drizzle the ingredients for this simple dressing right into your mixing bowl:

1 Tablespoon apple cider vinegar
3 Tablespoons olive oil
1/2 lime’s juice
1/2 teaspoon sea salt, to taste
black pepper, to taste
Toss, and serve
Tabouleh - Gabriel Cousens

2 c cucumbers, chopped
1 c tomato, seeded and diced
1 c parsley, finely chopped
2 1/2 tbsp oilve oil
2 tbsp lemon jucie
1 tbsp fresh oregano, minced
1 tbsp garlic, minced
1 teaspoon celtic salt
1/2 teaspoon cayenne
1/4 teaspoon ground black pepper

Combine all ingredients in a large mixing bowl and mix well.
Avocado Dill Dressing - Gabriel Cousens
1 avocado
1/2 c - 1 cup water, for desired consistency
2 Tbs olive oil
2-3 Tbs fresh dill
1-2 Tbs lemon juice
1/2 tsp celtic sea salt
dash of cayenne
Process all ingredients in a blender until smooth and creamy. Makes 1 -1/2 cups.
Italian Herb Dressing - from The Raw Revolution Diet, Cherie Soria, Brenda Davis, Vesanto Melina

Makes 1- 1/2 cups (6 servings)

1 cup zucchini, peeled and chopped
1/4 cup freshly sqeezed lemon juice
2 Tbs flaxseed oil (I subbed olive oil)
2 Tbs agave
1 -1/4 tsp Italian Seasoning
1 tsp onion powder
1 tsp ground flaxseeds
3/4 tsp sea salt
1 clove garlic, crushed
pinch of powdered mustard

Combine in a blender, process until smooth.
Stored in a sealed glass jar in the fridge, this will keep for up to 4 days.

ITALIAN DRESSING - Gabriel Cousens, Rainbow Green Live Food Cuisine page 259
1 large tomato
1 clove garlic
1/4 c water
1/4 c olive oil
2 tablespoons lemon juice
1 teaspoon fresh basil (I froze it from the other day's pesto pasta and it just crumbled in, was great!)
1/2 teaspoon fresh oregano (I used dried)
1/2 teaspoon Celtic salt
Blend. Makes one cup.


Sprouted Chick Pea Salad  (from 'Celebrating our Raw Nature' by Dorit, page 122)
1 pound chickpeas, sprouted
3 celery stocks, diced
1 very ripe tomato, chopped
2/3 cup minced green onions
3 Tbs chopped fresh parsley
3 Tbs freshly squeezed lemon juice
2 1/2 tsp chopped fresh mint (Rawkin' note:  I left that out and didn't miss it a bit)
2 Tbs olive oil, more or less, to taste
3 garlic cloves, pressed
1 tsp dulse flakes
celtic sea salt
1 small head romaine lettuce (Rawkin' note:  I left that out and didn't miss it a bit)
3 Tbs raw pine nuts

Combine the chickpea sprouts, celery, tomato, green onions, parsley, lemon juice, mint, oil, garlic, and dulse in a medium bowl.  Season to taste with the salt and cayenne.  Serve on a bed of the romaine lettuce, and sprinkle with the pine nuts.  (Rawkin' note:  As I said, I left out the lettuce;  I just added the pine nuts to the salad.)

More to come

To PRINT these recipes, copy/paste them into WORD PAD rather than WORD. For some reason surely someone else knows, WORD pastes the green background as well and you'll waste ink just printing recipes. The solution is to open Word Pad and copy/paste and print from there.


Judy@Strawcottage said...

Thanks for the beet recipes, I recently bought some and have not a CLUE what to do with them. I'm 52 and have never knowingly eaten a beet. Isn't it nice that we never run out of new things?

Rawkin' said...

Hi Judy,

Welcome to the wonderful world of beets! I have a feeling you'll enjoy them; they are sweet and mild. They combine well with carrots, and in fact you can mix carrot juice with beet juice for liver health.
My boyfriend thought he hated beets until he started eating them raw!
Yay for new things, heh? :)


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