Wednesday, September 22

salad recipes

Zucchini Hummus
2 medium zucchini, peeled
3/4 cup raw tahini
1/2 cup raw hulled sesame seeds
4 cloves of garlic
1/2 cup lemon juice
2 tbsp organic cold-pressed olive oil
1 tsp salt
1 tsp paprika
1 tsp ground cumin

1/2 fresh jalapeƱo pepper, finely chopped 

1/4 tsp cayenne pepper
1/2 cup chopped green onion
Powder sesame seeds in a spice mill, coffee grinder, food processor, or blender.
Add all ingredients (except green onion) into a food processor and blend until smooth.
Stir in green onion if desired. Serve with a drizzle of first cold pressed organic
olive oil and good raw organic olives.

Cauliflower Curry
1 Head cauliflower, cut into bite-sized florets
2 tbls grapeseed oil
1 tsp minced ginger
1/2 tsp turmeric
1 large onion, chopped
1/3 cup whole raw almonds
1/4 cup pure water
1/2 tsp Bragg aminos
Mix all ingredients together and serve.
Decorate with edible flowers.
6 Servings

Raw Raw Cole-slaw
2 cups each red and green cabbage, shredded
2 tbsp. each juniper berries, dill and caraway seeds crushed
4 oz. organic raw tahini
1 lemon, juiced
Bragg Liquid Aminos, to taste
Water, as needed
Blend tahini, lemon juice and water to desired thickness (like pancake batter).
Pour sauce over cabbage and herbs, and toss.

Avocado Spinach Salad
2 Avocado's
2 cups Baby Spinach
1 Tbls. Sun-dried black olives, pitted and sliced
1 Tbls. Green olives, pitted and slived
1/4 Red Bell Peper, julienne
1/4 Red onion, diced
1 Tbls. Fresh lemon juice
1/2 Tsp. Garlic powder
1/2 Tsp. Dried oregano, ground?
1 Tsp. Olive Oil
Combine all ingredients and season to taste.

Broccoli Au Gratin
2 heads raw broccoli
2 T. dried onion flakes
¼ cup raw Tahini
3 T. paprika
A handful of dehydrated nut crumbs
Bragg’s to taste
Cut the broccoli into florets.
Blend the onion flakes, Tahini, and paprika. Thin with water until consistency of creamy salad dressing.
Season with Bragg’s. toss with the broccoli and add dehydrated nut crumbs, if desired.
Serves 4

Red Pepper Corn Salsa
2 cups chopped red bell pepper
½ red onion, chopped
1 cup fresh corn
½ cup shredded carrot
1/3 cup finely sliced scallion
2 avocados, diced into small pieces
½ chopped fresh cilantro
1 teaspoon kelp power
 Cayenne to taste
1 ½ tablespoons fresh lemon juice, optional
1 tablespoon extra virgin olive oil

In a food processor, using the pulse function,
chop the red bell pepper until you have a juicy,
finely chopped, salsa-like mixture. Set aside in a mixing bowl.
Chop the red onion the same way.
Add to the mixing bowl with the red bell pepper.
Add remaining ingredients to the mixing bowl.
Stir to combine well. Season to taste and serve.
Serve with Flax Crackers or Vegetable chips.

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