Spin Delicious Salads the Easy Way – Create Raw Food Every one Loves to Eat
Did you ever expect that a cool salad would be a popular menu item for your body on a cold, and wintry day? Most expect that hot breads and soups are the antidote to the winter blues, but I challenge you to take a check and see for yourself. Our bodies are hungry for the nutritional value found in raw foods – vitamins, minerals, fibers and proteins when it’s cold and dark outside.
Salad Days & Nights
Have you been thinking about including more live food in your diet? Maybe you’re on the fence about adopting a totally raw diet. Why not experiment and see how you like it? A perfect way to introduce more raw food into your diet is with cool, green salads. The “un-cook” book, “Raw Food Food Made Easy for 1 or 2 People”, has recipes for scrumptious salads made from ingredients you can get in the produce section of just about any grocery store.
First of all, know that there is nothing wacky or weird about raw food salad recipes. The idea is to preserve nutrition and taste in a way I like to refer to as “minimally invasive” to the vegetables. Just a bit of chopping, some slicing, and maybe a fast marinade or swirl in the blender. Presto! Suddenly the afternoon meal with the ladies is now an event, and your salad has the starring role.
My Harvest Salad recipe is often a raw food classic in more ways than just one. In addition to necessitating no cooking with no refined ingredients, it requires benefiting from the seasonal bounty: in this example the red leaf lettuce and fresh pears that one could obtain at your community farmer’s market.
Harvest Salad Recipe
This kind of salad is really a delightful 1st course for lunch. To transform it into a raw food lunch entre, include a few nuts for additional proteins.
* 2 cups torn red leaf lettuce
* 1/2 ripe pear, thinly sliced (an apple might be substituted)
* two tbsps . Classic Vinaigrette (see below)
* one tbs chopped pecans (unsoaked)
* one tbsp . dried out cranberries which have been soaked for 10 mins in h2o to plump
The first three ingredients should be tossed together in a mixing bowl, then carefully transferred to a serving plate. Once the salad in on the platter, distribute the nuts and fruit on the top.
Enhance the salad with an amazing dressing – try the Classic Vinaigrette. Personally, I could not live without it! A full, fruity flavor is captured by using apple cider vinegar.
* one tablespoon apple cider vinegar (you might exchange balsamic vinegar in case you prefer)
* half tsp . Dijon mustard (optional)
* half tsp salt
* Dash black pepper (elective)
* 3 tablespoons olive oil
Mix vinegar, salt, mustard and pepper in a mixing bowl. Whisk and combine the ingredients. Then add the olive oil and whip it until smooth.
“Raw Salad Special”
To create my raw food salads come to life visually, I ask the army of knives and gadgets i keep in my drawers. You’d be very impressed how something as simple as carrot ribbons — made with a basic vegetable peeler – really can make a plate every day lettuce and cucumbers look like it stepped off a food-fashion runway.
Ready for some salad?
Learn more about how easy raw food can be. Stop by Jennifer Cornbleet’s site where you can find out all about raw recipes and even download her free eBook “How to Go Raw for a Day”!
