Salads

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Cauliflower Tabouli

  • 1 cauliflower
  • ½ cup black olives
  • ½ red chilli, deseeded and finely chopped
  • ½ cup chopped parsley and mint
  • ½ cup sundried tomatoes (soak in water for 30 minutes)
  • optional, cherry tomatoes and cucumber (finely chopped)

Dressing;

  • lemon juice (2 lemons or to taste)
  • 2 Tbsp. cold press olive oil

Cut cauliflower florets and whizz in two lots in food processor until rice like texture.

Prepare dressing, lemon and olive oil, and season to taste.

Prepare and mix sundried tomatoes, olives, red chilli, parsley and mint with rice like cauliflower and enjoy!


Kim’s Favourite Salad

  • Mixed lettuce and spinach (cos cos/ mesclum)
  • Grated Carrot
  • Grated Beetroot
  • Diced tomatoes
  • Goats cheese
  • Fresh herbs, basil/parsley/mint

Toss all of the ingredients together in a large salad bowl with Asian Dressing and serve!

For adventure I add a topping – Guacamole or Salsa’s


Natalia’s Favourite Salad Makes 2 to 4 servings

  • 1/4 to 1/2 pounds baby romaine lettuce or baby spinach (try mixing both together!)
  • 1/2 cup tomatoes, chopped
  • cheddar-style goat cheese, grated
  • 1/4 cup fresh lemon juice
  • Stevia (if sweetness is needed)
  • 1 tablespoon fresh garlic, diced

Keep it as simple as the above list of ingredients if time and ingredients are constrained or make it really gourmet for a dinner party by adding the following:

  • 2 tablespoons sweet onion, diced (optional)
  • 1/4 cup fresh basil, chopped (optional)
  • 2 tablespoons fresh oregano, rosemary, or chives (or all three), chopped

Toss all of the ingredients together in a large salad bowl and serve!


Avocado Salad Makes 2 to 4 servings

  • 1/4 to 1/2 pound mesclum or baby romaine lettuce
  • 1 ripe avocado, chopped
  • 1 cup grape tomatoes, halved
  • 2 to 3 tablespoons fresh lemon juice
  • Stevia (if sweetness is needed)
  • 1 tablespoon diced fresh garlic
  • Sea salt and fresh pepper to taste
  • 2 tablespoons diced sweet onion (optional)

Toss all ingredients together in a large salad bowl and serve.


Zucchini Salad
  • 1 zucchini, cut into 1cm pieces
  • ¼ red onion, chopped
  • 1 ripe tomato, diced
  • ½ Lebanese cucumber, seeded and diced
  • 1 Tbsp. chopped fresh mint
  • 1 Tbsp. chopped parsley
  • Lemon juice, to taste
  • Salt & freshly ground black pepper

Combine zucchini, onion, tomato, cucumber, mint, parsley and lemon juice in a bowl. Taste and season with salt and pepper.

Dressing;
  • 1 garlic cloves, chopped
  • 1 ½ tsp. dill, chopped
  • 1 ½ tsp. chives, chopped
  • 1 ½ tsp. coriander, chopped
  • Lemon juice, to taste
  • Stevia (if sweetness is desired)
  • salt & freshly ground black pepper

Combine garlic, dill, chives, coriander, lemon juice in a bowl. Season with salt and pepper. Cover and place in the fridge for 30 minutes to develop the flavours.

Serve with mixed salad and or Salmon / Trout with Zucchini Salad


Cole Slaw with Avocado Dressing

  • ½ cup green or red cabbage
  • 2 carrots
  • 1 tomato
  • 1 small red onion
  • 3 Tbsp. chopped parsley
  • 1 avocado
  • 1 fresh lemon, juice
  • Dash of sea salt and cayenne pepper to taste

Shred cabbage and carrots, and finely chop the tomato, the onion and the parsley. Put in a big bowl.

Dressing; blend the avocado and the fresh lemon juice and pour over the salad. Add salt and pepper to taste.


Alkaline Salad

  • 1 head romaine lettuce
  • 2 tomatoes, chopped
  • 2 carrots, shredded
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 small cucumber, diced
  • 1 red onion, thinly sliced

Put all vegetables in a big bowl and mix together. Pour the “Alkalizing Citrus Salad Dressing” over the salad and add some sea salt if required.

Serve and enjoy!


Avocado Salad with Alfalfa Sprouts

Ingredients for 4 persons

  • 2 normal sized avocados
  • 8oz. tomatoes
  • 5-6oz. alfalfa sprouts
  • 1 clove of garlic
  • 2 Tbsp. fresh lime juice
  • 4 Tbsp. cold pressed extra virgin olive oil
  • Pepper and sea salt
  • Fresh basil

Peel and dice avocados, and sprinkle with some of the fresh lime juice.

Then cut tomatoes, clean the alfalfa sprouts and put all in a bowl.

Chop the garlic and mix well with the rest of the lime juice, the olive oil, basil and salt and pepper.

Pour the dressing over the veggies and mix carefully.


Alkaline Italian Salad

Ingredients for 2 servings

  • 2 cups roman lettuce
  • 1 cup of cherry tomatoes
  • 1 red bell pepper
  • 4-6 black olives
  • 1 small stalk of leek
  • Fresh basil leaves

Salad dressing;

  • 2 Tbsp. fresh lemon or lime juice
  • 2 Tbsp. cold pressed extra virgin olive oil
  • ¼ tsp. garlic powder
  • ½ tsp.ground oregano
  • ½ tsp. dried basil
  • 1 dash of sea salt
  • 1 dash of fresh pepper pepper

Wash salad and cut in medium-sized pieces. Dice the peppers, cut tomatoes in halves, and the bell pepper, olives and leek into fine stripes. Put all ingredients in a big salad bowl.

Prepare the salad dressing; Put all ingredients for the alkaline dressing in a blender and mix until all ingredients are well emulsified. Season again if desired. (If you prefer a thicker dressing, you can also add 1 tbsp. of flaxseeds before blending). Finally, pour the dressing over the salad and toss well. Enjoy your healthy alkaline salad!


Winter Salad

  • 1 cup red cabbage
  • 1 cup carrots
  • 1 cup cucumber
  • ¼ cup pumpkin seeds (not while cleansing)
  • ¼ cup coriander
  • 2 tsp. lemon juice
  • 2 ½ Tbsp. orange juice
  • ¼ tsp. celtic salt
  • ¼ tsp. ground cumin
  • Small pinch cayenne

Combine first five ingredients. Mix dressing and toss together.

Serve with a baked beetroot and feta cheese. Bake beetroot with skin on (180c) for 1-2 hours.


Curried Coleslaw

  • 1 head green cabbage, chopped
  • ⅓ cup shredded flaked coconut (be sure its raw, if needed)
  • 2 Tbsp. lemon juice
  • ¼ cup cold-pressed olive oil
  • ¼ cup Braggs sauce or Nama Shoyu
  • 3 Tbsp. sesame seeds
  • ⅓ tsp. turmeric
  • ½ tsp. curry
  • ½ tsp. cumin

In a large bowl, toss together all ingredients, making sure cabbage is evenly coated.

If possible, chill for at least an hour and toss thoroughly again before serving. This will allow all the flavours to mingle and blend.


Suddenly St. Tropez Salad

Recipe from Raw Food Life Force Energy 

Simple to make, delectable to eat and easy to serve!

  • 115 g to 230 g mesclun or baby romaine lettuce
  • 1 cup grape tomatoes
  • halved 1 medium beet, peeled and finely julienned into spaghetti-like strips
  • .08 kg Alta Dena raw cheddar-style goat cheese grated
  • 1/4 cup fresh lemon juice
  • NuNaturals stevia to taste (if needed)
  • 1 Tbsp. diced sweet onion, optional
  • 1/4  cup chopped fresh basil, optional
  • 2 Tbsp. chopped fresh oregano or chives, optional

Directions

Toss all of the ingredients together in a large salad bowl and serve!


Raw Ratatouille

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  • 1 cup grape or cherry tomatoes, halved
  • 1 medium zucchini, sliced into half moons
  • 1 medium yellow squash, sliced into half moons
  • 1 red bell pepper, thinly sliced
  • 1 medium carrot, thinly sliced
  • 1/2 small red onion, thinly sliced
  • 1 Tbsp. kosher salt
  • 1 garlic clove, minced
  • 1 Tbsp. tomato paste
  • 1 lemon, juice and zest
  • Handful of chopped parsley
  • Handful of chopped basil

Place all vegetables and the onion in a colander fitted over a bowl.  Sprinkle salt over them and let marinate for at least 1 hour until the vegetables are slightly soft and the tomatoes release moisture.  You can also marinate them overnight in the refrigerator.  Rinse the vegetables under cold water to remove excess salt if necessary.  Whisk in the garlic, tomato paste, lemon juice and zest to the salted water collected in the bottom of the bowl.  Toss with the vegetables and top with the fresh herbs.

Serves 4 – Natalia Rose – The Energy Fresh Cookbook