recipes
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salads
Raw & Cooked Kale Salad
Ingredients • ½ cup pine nuts • 2 lbs (about 4 or 5 bunches or 12 cups leaves) dinosaur kale leaves, cleaned, dried and de-stemmed (throw out the stems or save for another use) • ½ lb (about 1 bunch … Continue reading
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Carrot and Pumpkin Seed Salad
This salad is a great make-ahead or take-to-work salad. Store in the refrigerator in a Tupperware and dish out as needed. Keeps for 3 days in the refrigerator. Carrots are naturally sweet, so feel free to experiment with leaving the … Continue reading
Marinated Kale & Fennel Salad (Serves 8)
For Salad: 1 bunch black kale, washed, stems removed 1 bunch chard, washed, stems removed 1 head radicchio, sliced very very thin 2 heads endive, sliced very thin ½ red onion or two shallots, quartered and sliced very thin on … Continue reading
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"Fast Food" Salad or Cultured Raw Vegetables
Culturing vegetables is a lot of fun. Sort of like doing a little science experiment in your kitchen. You take veggies, such as cabbage, kale, peppers, broccoli, celery, dill, carrots, daikon and grate them in a food processor or with … Continue reading
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Delicately Sweet & Simple Herb Salad (Serves 6)
This is the most heavenly and simple salad I can imagine…though I could imagine messing with it some by marinating very thin slices of purple onion, and/or orange or meyer lemon in the dressing for an hour or so and … Continue reading
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Breakfast Salad
A few years ago one of my raw food clients got me hooked on this cucumber and avocado salad. When she told me she ate it for breakfast I knew we were from the same planet! Being a huge salad … Continue reading
Cumin Carrot & Cilantro Salad (Serves 6)
Equipment You Will Need: a mandolin, a coffee grinder or spice mill Ingredients For Salad: • 9-10 medium carrots, peeled and sliced paper thin on a mandolin into coins (to yield 5 cups) • 2 1/2 t fine Sea Salt, divided … Continue reading
Mint and Arugula Salad with Organic Olives (Serves 6)
Hopefully you have already tried my recipe for Raw Goat Cheese and loved it…if not, you can still make this salad. If you are using my recipe for Raw Goat Cheese, for this salad, you can skip marinating the goat … Continue reading
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Raw Sunchoke Salad with Preserved Lemon
Serves 4 For the Dressing: 1 shallot, minced 1 T fresh meyer lemon juice 1 T champagne vinegar 1/4 cup expellar-pressed macadamia nut oil 2 T meyer lemon or lemon infused extra-virgin olive oil Sea Salt to taste Freshly ground … Continue reading
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Sprouted Quinoa Tabouli Stuffed Tomatoes (Makes 36 Halves)
This recipe tastes great the next day too and for several days. Tomatoes can be stuffed a day ahead. For Tabouli: 1 1/2 cup sprouted quinoa* 2/3 cup macadamia nuts 1 Persian cucumber, seeded and finely diced 10 yellow cherry … Continue reading
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