Raw Veggie Salad with Peanut Dressing

This is a great raw veggie recipe.  It reminds me of a spring roll without the roll but it is loaded with crunch and nutrition, plus it is delicious!

 

 

Peanut Dressing

 

  • 1/3 cup avocado oil
  • 3 tablespoons coconut aminos tamari
  • 1/4 cup apple cider vinegar
  • 2 cloves garlic
  • 1 small sliver of fresh ginger
  • 2-4 teaspoons of erythritol, adjust to desired taste
  • 1/3 cup organic peanut butter (check ingredients for no sugar or oils)

Raw Veggie Salad

 

  • 1 cup romaine lettuce, shredded
  • 2 cups cabbage, shredded
  • 2 cups zucchini, shredded
  • 1 cup cucumber, sliced thin and halved
  • 1/2 cup organic red bell pepper, sliced
  • 1/2 cup carrot, shredded
  • 2 cups organic cooked chicken breast, chopped
  • 1/3 cup scallions
  • 1/2 cup organic peanuts or cashews, chopped

Mix all dressing ingredients in a high powered blender until mixed (keep in a mason jar so you can easily re-mix it if it separates) and set aside.

Arrange all raw veggies in a bowl or on a plate and drizzle with peanut dressing.  Top with chopped scallions and nuts.

 

“Not-Tuna” Salad – VEGAN

This is both a great meat alternative and a terrific raw food recipe.

1 cup raw sunflower seeds, soaked 8-12 hours

1 cup raw almonds, soaked 8-12 hours

1/2 cup lemon juice

1/4 cup minced celery

1/4 cup minced red onion

1/4 cup minced parsley

2 teaspoons kelp powder

1 teaspoon sea salt (adjust as desired)

Soak the nuts in filtered water overnight and drain.  Process the almonds, sunflower seeds, salt and lemon juice in a food processor until mixture sticks together.  you may need to stop the machine and scrape down the walls with a spatula.  Add the remaining ingredients and mix by hand.

“Not-salmon” Salad – ad 1/4 cup grated carrots.

Serve in lettuce leaves, endive leaves, or organic bell pepper halves.

Holiday Guacamole

Core Plan

Serves 4-6

This is an awesome take on a classic.  My friend Leanne introduced me to this last year and it is amazing.  Serve it up with some grain-free tortilla chips and take it to your next party for some oohs and ahhs.  NOTE:  You may want to make double or triple because it disappears fast!

1/2 white onion, minced
4 serrano or jalapeno chile peppers, minced
1 teaspoon sea salt
pinch black pepper
4 avocados – peeled, pitted and diced
2 1/2 tablespoons fresh lime juice
1 organic pear, peeled, cored and diced
½ cup organic seedless green grapes, halved or quartered
½ cup organic strawberries, diced
1 cup pomegranate seeds

Mix the onion, chile peppers, and salt in a bowl. Fold in the avocados and lime juice. Stir in pear, grapes, strawberries and pomegranate. Chill until serving.

 

Green Bean Amandine

Most green bean recipes call for the beans to be cooked so long that much of the nutrients are lost.  In this recipe, they remain completely intact.

3 tablespoons Lemon Juice
8 tablespoons avocado or coconut oil
1 clove garlic, minced
1 tablespoon onion, minced
1/2 teaspoon dry mustard
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
4 cups green beans, french cut
2 cups mushrooms, wiped and sliced
1 cups almonds, sliced or slivered

 

Combine ingredients for marinade and pour over beans, mushrooms, and onions.  Toss well.  Allow to marinate for 2 hours in a dehydrator or overnight in the refrigerator.  Serve chilled or just slightly warmed.

TIP:  Use the slicer blade in a food processor to French cut the beans.  Just put a whole handful in at a time and press down.

Advanced Plan Fudge

This is a great, sweet treat to have on hand.  It is loaded with good fats so it needs to be refrigerated.  Add peppermint essential oil for a chocolate mint version.

fudge•1 cup raw cacao powder (or cocoa powder)
•½ cup coconut oil, softened
•½ cup coconut butter, softened
•½ cup almond butter or cashew nut butter
•¾ cup erythritol or pure stevia to taste
•1 tablespoon vanilla extract
•¼ teaspoon sea salt

optional:  2-3 drops peppermint essential oil

Mix all ingredients with a hand mixer until blended well.  Put into a parchment lined glass dish and freeze for 1-2 hours until firm.  Cut into squares and enjoy.

Maximized Energy Bars

Core Plan

People love to have a grab-and-go option for a quick snack or for re-fueling after a workout.  Unfortunately, the options are typically not healthy ones.  Most are loaded with sugar, refined and/or high glycemic carbohydrates, soy protein and artificial flavors.  This recipe is simple to make, stores well, can be taken on the go, and can be altered to your taste.  This healthy recipe is loaded with raw enzymes, protein, good fats, and antioxidants.  Make a double batch and keep them in the refrigerator until ready to eat.

Makes about 25 square bars

IMG_8683

 

Base:
1 cup almonds, soaked in filtered water overnight
¼ cup cocoa nibs
¼ cup shredded coconut
¼ cup hemp seeds
1 scoop Chocolate Perfect Protein or 3 tablespoons cacao powder
7-8 dates, soaked for at least 30 minutes, and pitted

Optional Add Ins:
¼ cup goji berries
¼ cup dried, unsweetened blueberries
¼ cup dried, unsweetened cranberries
Soaked walnuts
Chia seeds

Using a food processor, mix almonds until it reaches a mealy texture.  Add all other ingredients except the dates and mix well.  While the motor is running, drop in one date at a time until the mixture starts to form a ball.  You may have to scrape the sides and move the mixture around a bit to be sure the dates get incorporated.

Place a piece of parchment paper on the counter over a damp paper towel (to keep it from moving around on you).  Put the mixture on the parchment and press into a square or rectangle with your fingers into an even layer about ¼” thick.  You can also cover with another piece of parchment and use a rolling pin.

Use a pizza cutter to cut into squares and store in a parchment lined/layered container.  Keep in the refrigerator until ready to eat.