Category: Vegan

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.

 

Kimberly RobertoLeave a comment

“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.

Kimberly RobertoLeave a comment