The Complete Book of Raw Food (13 page)

To make the salad dressing, pulse all the dressing ingredients in a blender or food processor for 3 seconds.

Pour the dressing over the salad and mix well. Cover the bowl with the cabbage leaves. Place a plate and a weight on top, and let the bowl sit at room temperature for 2 to 3 days (or until it suits your taste). Store in the refrigerator for up to 3 weeks.

Note: Fermentation time varies according to room temperature and humidity.

Caesar Salad

B
Y
J
ALISSA
L
ETENDRE

A
DVANCED PREP
: None
I
MMEDIATE PREP
: 20 min

S
ERVES
5
S
PECIAL
E
QUIPMENT
None

For the salad:

1 head romaine lettuce

1 cucumber, chopped

1 red pepper, chopped

½ cup chopped red onion

1 large carrot, shredded

½ cup dried coconut, grated

For the dressing:

2 tablespoons olive oil

1 lemon, juiced

1 tablespoon honey

½ teaspoon cumin powder

1 large garlic clove, pressed

½ teaspoon Herbamare® or sea salt

¼ cup pumpkin seeds, ground

Combine the lettuce with the cucumber, red pepper, onion, carrot, and coconut in a large bowl.

Mix all the dressing ingredients together in a measuring cup.

Pour over the vegetables and toss well before serving.

Chakra Salad

B
Y
S
HAZZIE

A
DVANCED PREP
: 10–20 min for High Vibe Dressing
I
MMEDIATE PREP
: 20 min

S
ERVES
Depends on quantities used
S
PECIAL
E
QUIPMENT
Food Processor

zucchini

yellow pepper

pumpkin or other squash

carrot

broccoli

tomatoes

red cabbage

beets

Using the “S” blade of a food processor, process each item separately, until coarsely chopped. To preserve the colors of the vegetables, process them in the order listed above, zucchini first, beets last. For added variety, use your spiral slicer to slice the zucchini, carrot, and pumpkin, and use a mandolin to slice the beets and red cabbage. Serve the shredded vegetables in a heaping mound, with
High Vibe Dressing
in a small bowl at the center of the plate.

Contributor’s note:
Chakra salad is great for parties; serve it on an attractive dish and watch everyone dip in! Or make up a great big batch all for yourself; that way there’s always something ready-made in the fridge for healthy snacking.

Citrus, Avocado and Mango Salad

B
Y
R
HIO

A
DVANCED PREP
: None
I
MMEDIATE PREP
: 25 min

S
ERVES
2 to 4
S
PECIAL
E
QUIPMENT
None

½ pound mesclun salad mix

1 large avocado, diced

1 large mango, diced

1 to 2 oranges, segmented, seeded, and chopped

1 grapefruit, segmented, seeded, and chopped

¾ pint cherry tomatoes

½ medium onion, sliced or diced

handful chopped walnuts

handful pine nuts

paprika powder for garnish

For the dressing:

¼ cup extra-virgin olive oil

½ lemon, juiced

½ teaspoon prepared Dijon mustard

dash dried or fresh thyme

dash Celtic sea salt

In a large bowl combine the mesclun salad mix, avocado, mango, oranges, grapefruit, tomatoes and onion. Toss to mix and set aside.

To make the dressing, mix the olive oil, lemon juice, mustard, thyme, and sea salt in a small bowl.

Pour the dressing over the salad and toss well.

Top with walnuts and pine nuts. Garnish the edge of the plate with paprika powder and serve.

Cocochina Salad

B
Y
R
OBERT
Y
AROSH AND
L
ISA
S
OTO

A
DVANCED PREP
: None
I
MMEDIATE PREP
: 20 min

S
ERVES
2
S
PECIAL
E
QUIPMENT
None

1 Roma tomato, sliced

meat of 1 large young coconut, sliced into 2-inch circles

5 to 7 fresh basil leaves, chopped or whole

1 tablespoon olive oil

pinch Celtic sea salt

pinch dried oregano

Arrange the ingredients on a plate and serve.