Authors: Ani Phyo

Ani's Raw Food Essentials (43 page)

BOOK: Ani's Raw Food Essentials

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RED CABBAGE AND GRAPEFRUIT

MAKES 4 SERVINGS

A very simple, easy-to-make salad that's beautiful in color. Segments of fresh grapefruit and red cabbage are mixed with tart red cranberries and pumpkin seeds, and tossed with lemon juice.

SALAD

4 cups thinly sliced red cabbage
2 cups segmented grapefruit, pits, peel, and pith removed
3 tablespoons dried cranberries
2 tablespoons pumpkin seeds

DRESSING

2 to 3 tablespoons lemon juice
A pinch of salt
A pinch of pepper

Place the salad ingredients in a large mixing bowl. Add the dressing ingredients and toss to mix.

Will keep for 2 to 3 days in the fridge.

SAUERKRAUT-AVOCADO SALAD

MAKES 4 SERVINGS

This is a quick salad I enjoy on superbusy days. Just toss your favorite greens with an avocado and sauerkraut. The avocado adds a creaminess, while the sauerkraut gives the salad a salty, tart flavor that's delicious. If you don't have hemp nuts, use your favorite seed or nut, such as sesame or chopped almonds, to add that extra layer of texture.

6 cups lightly packed greens
2 cups cubed ripe avocado (from about 2 medium-size avocados)
Â½ cup Basic Green Cabbage Sauerkraut (page 121), packed, excess liquid
squeezed out
2 tablespoons hemp nuts

Place all the ingredients into a large mixing bowl. Toss to mix well. Serve immediately.

Will keep for 1 day in the fridge.