the miss is a huge granola fan, to say the least. this is by far her favorite recipe, its really easy to just throw in whatever you have on hand. the key is to add enough wet ingredients so that everything holds together when squeezed in the palm of your hand. this batch has dates, pecans and dried coconut…and is almost gone!
raw thai salad
-1/2 head shredded regular cabbage + red cabbage
-2 shredded carrots
-1/2 red bell thinly sliced
-3 to 4 kale leaves thinly sliced
-1/2 bunch cilantro chopped
-4 to 5 dates chopped
-handful of thai basil leaves
-handful of mint leaves
-olive oil to lightly coat
put veggies + dates in a bowl, coat lightly with olive oil, sprinkle with salt and massage veggies, top with herbs + let rest up to 30 mins. this helps soften the veggies a bit, especially the kale.
-young coconut (flesh + all)
-1/4c olive oil
-1/2 jalapeno (or more if you like heat)
-1 tbs tamari or nama shoyu
-2 garlic cloves
optional for sauce
-avocado (for richness)
blend in vitamix till creamy, at this point you have the makings for a wonderful cold soup that you could garnish with avocado, cukes, tomatoes and fresh cilantro. yummers!
to assemble thai salad, divide sauce in half and mix with 1tbs nut butter of choice ( i still do peanut butter). mix well and drizzle over salad. toss to coat and garnish with cilantro leaves and/or chopped nuts if you desire, i am a crunch girl myself. save other half of sauce for salad dressing for the week or for soup, i always like to make things that i can use in multiple ways.
after drinking a delightful glass of ginger juice at a local west african restuarant, i asked my brother if he could teach me how to make it. the process was simple and i’ve been drinking this stuff like mad.
-1 large hand of grated ginger
-sweetener of choice
(honey, agave, sugar)
-1 pitcher of water
in a bowl mix ginger with water, stir and let sit for 5 mins, strain out fiber through cheesecloth and add sweetener to taste. if the ginger is too strong tasting add more water to dilute. can be mixed with orange, pineapple, lemon juice to make nyamanku or can be served warm for healing.
and happy friday my dears, hope you are smothered in sunshine + love!
this lentil salad recipe has been a hit. its quick to make and really yummy, so yummy, in fact, that i have already given out this recipe several times. so i thought i’d share it here with you, its from here + can be easily adapted to use what you have on hand or make vegan by replacing the honey with maple syrup + omitting the cheese. i add kale to everything to get more greens into our lives, therefore i also add 4 heafty leaves, remove stems and slice into ribbons.
lentil salad with feta + grapes
2 1/2 cups water
3/4 cup french or brown lentils
2 tablespoons red-wine vinegar
2 tablespoons fresh lemon juice
1 1/2 teaspoons honey
3 tablespoons extra-virgin olive oil
3/4 cup walnuts, toasted and roughly chopped
1 1/2 cups seedless red grapes, halved
1 celery stalk, thinly sliced
2 teaspoons fresh thyme leaves
2 ounces feta, crumbled (1/2 cup)
coarse salt and ground pepper
in a small saucepan, bring water to a boil. add lentils, reduce to a simmer, and cover; cook until lentils are tender, about 30 minutes. drain and rinse under cool water. meanwhile, in a large bowl, whisk together red-wine vinegar, lemon juice, and honey. whisk in olive oil. stir in lentils, walnuts, grapes, celery, and thyme. add feta. season to taste with salt and pepper.
one of my favorite + easiest raw breakfasts is chia pudding. its ready in about 30 mins (sometimes i only wait 10) and super good for you. i add whatever fruit i have on hand or whatever spices i desire. i sometimes let it soak overnite with a chai tea bag to give it an added kick. here’s the basic recipe:
1 c almond milk or coconut water/milk
1-2 tbs chia seed
vanilla + pinch of salt
drizzle of agave (optional)
-mix + let soak for 30 or overnite (in the fridge), enjoy as you would oatmeal or any other porridge.
and here are a few other recipes to play around with
one of our favorite raw breakfasts, when its not freezing cold outside, is an açaí berry bowl. its kindly like a smoothly in a bowl that you can top with whatever your heart desires , plus its packed full of all sorts of wonderful antioxidants and other things that kids don’t care about but eat it up they, will!
-2 packets frozen açaí berry (found in the freezer section by the berries)
-1 oz coconut water or almond milk
-2tsp honey or agave
-additional berries, if you’d like
-1c yogurt, if you’d like
blend up + serve, the consistency should be pretty thick. we top ours with any of the following: sliced bananas, granola, chopped nuts, dried coconut, fresh fruit or whatever sounds good, really. this is a staple in our home + will become more popular once summer hits.
i love me a veggie sandwich and although i eat almost raw, there are a few things that i won’t say no to, mayo and bread + butter pickles being two. i try and make at least one batch of raw bread for the week and this recipe is a good start, along with this one with added raisins. making raw bread is no more of a process than making baked bread, its just that the dehydrating takes the place of the rising and kneading… and for you all of you who juice, its a great way to use all that fruit veggie pulp!
so i wish i had a recipe to share but i have been making granola for so long now that i just mix up whatever we have on hand. to make raw granola, gRAWnola, i just measure the amount of liquid by feel, not super wet, kinda wet till it sticks together, i guess. this is a staple in our home, i like it with almond milk + lucy prefers yogurt.
here’s what’s in this one (which we love a lot) ingredients are in order of amount:
-raw rolled oats
-2 shredded apples
-maple syrup + honey
mix everything to taste, spread on a teflex sheet dehydrate 4-6 hours, flip onto the grid sheets and continue dehydrating 2 hours or till dry and crispy. granola is an easy thing to put together and customize and since there is no egg or anything, you can try it as you good, add a little of this or a little of that till its perfect. and of course you can also bake it, if you’re not doing do the raw food thing.