I can never get enough salads in the summer and I’m always looking for new combos. This was a good one! Several handfuls of kale, sliced into ribbons1 peach, nectarine or plum – cut into small chunks (in the photo they’re wedges; but that’s harder to eat)4 dates, chopped into large pieces 1T sunflower seeds … Read more
I got this off TikTok, and she recommended it as a dressing for just a random mixture of chopped vegetables. 1/3 c cashews1/3 c water 1/4 c olive oil2T coconut aminos15 sesame oil1t minced garlic1t fresh ginger 1T sriracha (I had a serrano pepper so I put that in instead)a couple dried porcini mushrooms blend … Read more
Makes 4 servings170 calories, 5g protein per 1/4c of topping blend 50 calories per T of dressing 100 calories for veggies 5c kale 2c broccoli (1 crown) 1/2c shredded carrots (1 carrot) 1/2c sliced almonds 1/4c sunflower seeds 1/4c cranberries Feta, to taste Dressing: 1/4c olive oil 2T lemon juice 2T red wine vinegar 1T … Read more
I came across this recipe as a suggested topping for roast radishes and it’s super yummy! It also comes together pretty easily in the cuisinart. Makes 1/2 cup, 75 calories per tablespoon. 1/2c fresh parsley leaves 1/4c fresh mint leaves 2T fresh oregano leaves1T capers 1 small garlic clove (slice it before you pop it … Read more
This is a simple, tasty recipe for raw broccoli salad – and an interesting preparation for stalks. Shaving the stalks is a tish on the time consuming side; I’m sure it would be just as delicious with all the broccoli just in florets & chunks. It was just as good Day Two as it was … Read more
This is such a yummy twist on coleslaw, without all that goopy mayonnaise. The pine nuts give it a terrific little something. But if you don’t have any on hand, walnuts would make an acceptable sub. I got it from The Spruce Eats and modified it. Makes 9, 1/2-cup servings; 123 calories per serving 1/3c … Read more
This is a recipe I found online from Alton Brown and adapted it. For instance, he recommends peeling the tomatoes and cucumbers – I kept them on. He recommends a tomato juice base, I used chicken broth instead. It came out great! It has lots of strong onion-garlic flavor, and is full of wonderful veggie … Read more
The ingredient list for this pie may look strange (especially if you’re new to raw and/or vegan cuisine), but it makes for a luscious, creamy pie that packs a strong lime wallop. It’s also chock-full of healthy ingredients (other than the sweetener) – so you can practically skip your meal and go straight to dessert … Read more
This juice gets its sweetness from a fennel bulb – and there’s only the faintest hint of licorice. If I didn’t know it was in there I probably wouldn’t even taste it. There’s also a bit of pineapple juice, and a small granny smith apple. The rest is greens! And as with all my juices, … Read more
I rarely juice greens – and the reason is that there’s not a lot of juice in them! So when you put them through a juicer, almost all of that leafy green goodness ends up in the trash bin. So instead, I juice the veggies that do produce juice, and then add the greens in … Read more