Tag Archives: raw

Mango Summer Salad

13 May

summer salad

Ingredients: (salad) romaine lettuce, baby spinach, red onion, radish, champagne mango, avocado, cherry tomatoes, gorgonzola cheese, (dressing) olive oil, balsamic vinegar, cherry rhubarb jam, salt, pepper, garlic, and basil leaves.

It isn’t precisely summer, yet, but it’s close enough!

Combine 2 romaine hearts and a small bag of baby spinach in a large bowl. Chop 1 mango, 1 avocado and a few cherry tomatoes. Thinly slice 3 radishes and  a little red onion. Add to salad with 1/2 cup of gorgonzola and toss.

For dressing, blend 1/3 cup olive oil, 1/4 cup balsamic vinegar, a spoonful of jam, 1 clove of garlic, 2 basil leaves, salt, and pepper in a blender till smooth. Pour over salad, toss, and serve.

Experiment: Try arugula instead of spinach. Try pear or grapes instead of mango. If you don’t have fresh fruit, try craisins, dried cherries, or dried apricots. Sprinkle with sunflower or pumpkin seeds. For more salad dressings, see Ranch Dressing Et Al.


Almond Milk

13 Sep

Ingredients: Almonds and water.

Four cups raw almonds will yield about ¾ of a gallon of almond milk.

First, soak four cups of raw almonds overnight by placing them in a bowl with just enough water to cover them. If you soak them for less time they will be more difficult to peel.

Next is the laborious part. Remove the skin from each and every almond. You should be able to easily pinch the almond out of its skin. Once they are all peeled, rinse them well until the water is no longer milky looking.

Now, using a blender, add three cups of water and one cup of peeled almonds and quickly puree it.

Then, using a cheesecloth or something similar, strain the liquid from the almond pulp.

Make sure that you are able to squeeze as much of the liquid out as possible.

The pulp should be very dry once you’ve extracted the milk.

Repeat the last two steps until you’ve used all the peeled almonds.

Experiment: If you like, you can sweeten the almond milk with a bit of honey, sugar, Splenda, molasses, agave nectar, or other sweetener. Try adding a touch of vanilla, coffee, chocolate, or almond flavored extract.

Fresh Bruschetta

6 Sep

Ingredients: Tomatoes, sweet onion, garlic, basil, olive oil, balsamic vinegar, sea salt, pepper, and honey.

You can adjust the amounts for each ingredient depending on how much you want to make. We usually make a BIG bowl of it and eat it over several days. It just gets better!

In a mixing bowl, chop four to six whole tomatoes into different size chunks. Then add about half a cup of chopped Walla Walla sweet onion, four cloves of chopped garlic, and a big handful of fresh chopped Italian basil. Drizzle a few tablespoons of olive oil and about a tablespoon of balsamic vinegar into the bowl. Sprinkle sea salt, fresh ground peppercorns, and a small amount of honey to taste.

This can be eaten with just about anything. On crackers, with a baguette, over meat, on top of pizza, or with grilled sandwiches.

Experiment: Try different varieties of colorful seasonal tomatoes—Cherry, pear, heirloom… The more the merrier! Add other Italian herbs for different flavors—Fresh oregano, thyme, Italian parsley… Stir in roasted red pepper, or maybe even add fresh mozzarella chunks.

Fresh Pesto Sauce

6 Sep

Ingredients: Basil, garlic, baby spinach, olive oil, water, lemon juice, sea salt, honey, and pepper.

This is SO simple to make! And it can be used to make so many yummy dishes. It also freezes really well so it can be made fresh when basil is in season and then enjoyed throughout the fall and winter.

Start with a blender or food processor. Pour in about a quarter cup olive oil and a quarter cup water. Then add about three big handfuls fresh basil leaves, six peeled garlic cloves, a handful of baby spinach leaves, and one tablespoon of fresh lemon juice. Start with short pulses to chop and then puree. You may need to drizzle a bit more olive oil in if it’s too thick. You’re looking for it to be a little thinner than applesauce and to be pourable. Lastly, season to taste with sea salt, fresh ground peppercorns, and honey or your sweetener of choice!

This can be used over pasta, in salads, on bread, as pizza sauce, or as a simmering sauce with chicken, fish or ground beef.

Experiment: Try adding other herbs like oregano, thyme, or parsley in small amounts for a different flavor. Add some white wine, balsamic vinegar, or red wine vinegar in place of lemon for added zest. Blend in roasted sweet peppers, stewed tomato, or caramelized onion. Try roasting the garlic before adding it in. Adding roasted garlic will take more time but the flavor it creates is worth the added effort.

Sugar Freeze

23 Aug

Ingredients: Unsweetened chocolate squares, crunchy unsweetened peanut butter, honey, vanilla, milk, oats, wheat bran, and salt.

Start with a small saucepan over low heat. Melt 4 squares unsweetened chocolate with about one cup crunchy unsweetened peanut butter, 3/4 cup honey, about a tablespoon of vanilla, and enough milk to make the mixture saucy—up to 1/4 cup. It should whisk fairly easily.

In a mixing bowl stir together 1 1/4 cups of old fashioned raw rolled oats, 1/4 wheat bran, and 1/4 teaspoon of salt.

Stir the chocolate sauce in with the oat mixture. Then spread it into a baking pan. It doesn’t really matter the shape but no bigger than a nine by thirteen rectangle. It’s thick but, once you get it spread most of the way out, you can take a piece of wax or parchment paper, place it over the surface, and use your hands to press the batter into the edges and make it level. Either leave the wax paper on or cover it with saran wrap and put it in the freezer to set. It takes at least an hour to set and it’s best served after two hours.

Experiment: Try using almond butter instead of peanut butter. Add whole roasted chopped peanuts to give it even more peanut flavor and texture. Use flax seed meal instead of wheat bran for a gluten-free version. Add 1/4 cup shredded unsweetened coconut. With almond butter, these taste like Almond Joy candy bars. Substitute soy milk, almond milk, or rice milk for regular milk.