Raw Living Foods Lifestyle Training - chiDiet.net

Crunchy Rainbow Coleslaw

Quick and easy to make Crunchy Rainbow Coleslaw

Equipment needed:
chopping surface
sharp veg knife
grinder

Suggested basic ingredients:

Thinly shredded green cabbage
Coarsely shredded red cabbage
Thinly sliced white or red spring onions
Thinly sliced red, green or yellow peppers
Coarsely shred carrot
Finely sliced celery
Bite size chunky chopped courgette
Thinly sliced fennel use green sprigs for decoration.

Optional extras:
Finely diced garlic
soaked raisins
black pepper
cumin sprouted
chickpeas
sweet corn
soaked pumpkin seeds
sproutsradish
mushrooms
seaweed

Let stand for 2 hours. Can be pre-prepared.
This meal becomes warming with additional curry powder.
Add optional extras:

i) Crunchy pesto or basil gives the slaw a rich nutty flavour and texture - add raisins.
ii) Drizzle vinaigrette, lemon juice or cider vinegar over the slaw - add garlic.
iii) Mayo for creamy effect-add sweet corn.
iv) Salsa with chopped tomatoes-add more peppers.
v) Curry sauce-add chickpeas for authenticity.
vi) Seaweed pate for iodine rich salty taste.

Thanksgiving Cranberry Salad

1 pound Fresh Cranberries, rinsed
1 Organic Orange, seeds removed (use the whole orange)
1 C. Honey Organic Nectar
3 Stalks Celery, chopped
3 Red Delicious Apples, grated
Pecans, washed, drained, and dehydrated

Grind Cranberries and Orange in a food grinder. Put into a bowl. Add 1 C. Honey Organic Nectar and let sit in refrigerator for 24 hours.

Then add 3 Stalks Chopped Celery and 3 Red Delicious Apples that have been grated.

Fold all of this together. Top with Pecans that have been soaked, drained, and dehydrated. Refrigerate.

Carrot Salad

4 – 5 Large Organic Carrots, grated
1/2 C. Organic Raisins
1/2 C. Walnuts, Chopped
1/4 C. Veginase (transitional)
Fresh Mint Leaves

Green Fruit Salad

Contributed by Kathy Boliek

1 bag Baby Spinach or Romaine Lettuce tossed in Balsamic Vinegar and Olive Oil
3/4 C Cashews
1/3 C cranberries

1 apple, 1 pear cubed, lemon juice and 1/3 cup agave nectar mixed together

Broccoli & Cauliflower Salad

Contributed by Monica Olinger

1 head cauliflower, chopped into florets
1 bunch broccoli, chopped into florets
1/2 purple onion, finely chopped
Juice of 2 limes
A few spoonfuls of vegenaise (transitional)
Season with Herbamare
Top with 1/2 c chopped pecans

Pressed Red Cabbage Caraway Slaw

6  cups thinly sliced red cabbage (1/2 large cabbage)
1  large onion, sliced thin
1  teaspoon sea salt
1  tablespoon caraway seeds
2  teaspoons liquid aminos, or nama shoyu or additional sea salt

Place vegetables in bowl, add sea salt, caraway seeds and Liquid amino's evenly over vegetables. With hands, knead and toss salad, crushing vegetables with hands, 5-6 minutes.

(experiment with different vegetables)

Serves 4-6
Keeps 4-5 days refrigerated.

- From the book, "The Raw Gourmet, Simple Recipes for Living Well"

Fruit Salad Too

Contributed by Pat Benfield

Bananas
Apples
Oranges
Tangerines
Grapes/Raisins
Orange juice
Mayo – Vegenaise Walnuts (transitional)

Fruit Salad

Apples
Cherries
Bananas
Raisins
Marinade (Agave Nectar and Orange juice)

Napa Cabbage Slaw

Red wine vinegar
Grapeseed oil vegenaise
Honey
Stevia
Herbamare
5 spice powder

Summer Garden Salad

6 cups of wild or other greens, including dandelion
2 apples, chopped
1 cabbage, green
1 yam
4 tablespoons hemp seed

Chop by hand into bite size pieces.
Spiral slice yam with Saladacco.
Mix all ingredients together.

Serves 4-8

- Contributed by Jan Jenson

Rainbow Coleslaw

1 Thinly shredded green cabbage
1 Coarsely shredded red cabbage
1 Thinly sliced white / red / spring onions
1 Thinly sliced red, green / yellow peppers
1 Coarsely shred carrot
1 Finely sliced celery
1 Bite size chunky chopped courgette
1 Thinly sliced fennel including the green sprigs for decoration.

Optional extras:
Finely diced garlic
soaked raisins
black pepper
cumin
sprouted chickpeas
sweet corn
soaked pumpkin seeds
sprouts
radish
mushrooms
seaweed

Topping Tips
1.  Let stand 2-3 hours, fix ahead of time, if desired.
2.  Wintertime, this meal becomes warming by adding of curry powder.
3.  Before adding salad dressing, split contents into separate bowls.
(Add optional extras as desired). 

Examples:
i) Crunchy pesto or basil gives slaw a rich nutty flavour and texture, add raisins.
ii) Drizzle lemon juice or cider vinegar over slaw, add garlic.
iii) Salsa with chopped tomatoes, add more peppers.
iv) Curry sauce, add chickpeas for authenticity.
v) Seaweed pate for iodine rich salty taste.

Papaya Watercress Salad with Lime

Ingredients:
1 1/2  bunches watercress leaves
3  papayas seeded/sliced
1  ounce (4-5 stalks) hearts of palm, thinly sliced
1 1/2  medium tomatoes

Dressing:
3 tablespoons lime juice
3 tablespoons cilantro,chopped
1 pinch coriander
1 pinch allspice

Arrange watercress on 6 small plates.
Top layers papaya, hearts of palm and tomatoes.
Mix dressing, then drizzle over salads.
Let stand 30 minutes before serving.

Makes 6 servings.

- Contributed by: Jan Jenson

Raw Basil Tomato Salad

3-4  medium Vine ripened Tomatoes (cut into ½ inch pieces)
2  Garlic cloves (peeled and minced)
1/2  cup fresh Basil leaves (minced fine)
2  tablespoons Extra Virgin Olive Oil
1/2  teaspoon Celtic Sea Salt (optional and to taste)

Place all ingredients in bowl, mix well.
Allow to marinate for 1/2 hour in refrigerator.
Serve with whole grain bread, or pasta.
 
- Contributed by Jan Jenson

Peach Fruit Salad

By Nancy Reed.

1       peach, peeled and diced
1       nectarine, diced
1       cup of red grapes
1       cup of green grapes
1       cup blueberries
6-10  strawberries, sliced

Place fruit in large bowl.
Toss gently with dressing.

Dressing:

2       limes, juiced
Equal amount of agave nectar
Stir until combined.

Serves 1-2 people

Summer Garden Salad

6 cups of wild or other greens (including dandelion)
2 apples, chopped
1 cabbage, green
1 yam
4 tablespoons hemp seed

Chop by hand into bite size pieces.
Spiral slice yam with Saladacco.
Mix ingredients and serve.

Serves 4-8

- Contributed by Jan Jenson

Mineral Salad

1 cup carrots
3/4 cup diakon or black radish
1/2 cup thinly shredded beet
1/2 cup currents
1/2 cup parsley
3/4 cup almonds (soaked)
3/4 cup seaweed (soaked), optional
plum wine vinegar
olive oil (transitional)

Pulse chop in food processor,
Toss with vinegar and oil.

- Contributed by Jan Jenson

Summertime Salad

1 cup diced tomato (seeded)
1 cup diced cucumber (seeded)
2 teaspoons finely minced onion or more to taste
dash of fresh ground pepper (optional)

Finely dice the vegetables.
This recipe works better if you seed the tomatos.
Toss.
Allow flavors to blend at room temperature for 1-2 hours, stirring occasionally.
Will keep in the refrigerator for 2-3 days.

Serves 2-3

Stuffed Salad

2 cups alfalfa sprouts
1 cup mung sprouts
1 tomato diced
1/2 medium avocado, chopped
1 tablespoon tamari
6 outer leaves romaine lettuce

Mix alfalfa and mung sprouts with tomato, avocado, and tamari.
Roll up salad ingredients inside romaine lettuce leaves and secure with a toothpick. 
Serve on a bed of alfalfa sprouts with some veggiekraut on the side.

Fennel Orange Lime Balm Salad

1 large fennel bulb
5 large oranges
2 1/2 tablespoons lemon juice
1/2 cup seedless grapes, halved
1 tablespoon chopped lime balm leaves

Trim the top and bottom off fennel bulb. Quarter and slice bulb as thin as possible. Place fennel in medium bowl. Peel, seed and cut oranges into sections, then chop into smaller pieces. Stir in the grape halves and toss with lemon juice. Spirnkle with lime balm leaves.

- contributed by Suzanne

Poor Man's Bread

Watercress is one of the oldest eaten leaf vegetables. It’s a mustard relative that delivers a slightly bitter but forthright peppery bite and gets its name because of where it grows: in or near water. The long root system of watercress sends out shoots that creep along the bottom of ponds and springs, fostering hollow stems that rise above the water’s surface to bear dark green, nutritious leaves.

Their antioxidant and phytochemical powers have long been recognized in Europe, North Africa, and Asia. In England during the early 19th-century, it was first commercially grown for its historical medicinal value and soon became a staple of the working class diet.

Packaged in bunches, it was eaten like ice-cream from a cone or between bread in a sandwich for breakfast. If families were too poor, they ate watercress by itself. Thus it became a wholly different kind of bread.

- thanks to http://www.goodnessgreeness.com/.

Cauliflower Salad

by Kay Shoufetz

1 small head cauliflower (cut into small pieces)
1/2 red bell pepper - diced

Mix in blender to make dressing:
    1/2 red pepper
    3 T. lemon juice
    1 T. fresh basil
    1 T. fresh oregano
    2 stalks celery
    2 cloves garlic
    3 T. olive oil
    Celtic Sea Slat
    1/2 t. honey or stevia to taste

Mince 1/2 Cup fresh parsley and add after blending.
Pour onto cauliflower salad.

Tropical Fruit Salad

by Kay Shoufetz

Pineapple
Mango
Kiwi
Banana

Carrot and Jicama Salad

This crunchy and tasty salad is best made with a good vegetable shredder called a mandolin. If you don't have a mandolin but want to buy one, try your local asian food supermarket. Almost all Korean supermarkets carry an excellent one for around twenty-five dollars. 

Jicama is a white-fleshed root vegetable that is a good source of vitamin C. It adds a great crunchy component to salads.

3 small carrots, peeled and shredded
1 small to medium jicama, peeled and shredded
1 yellow or red bell pepper, seeded and sliced into thin strips
1/4 red onion, sliced into thin strips
1 cup of chopped cilantro
Favorite Dressing  to taste

Combine all ingredients in a large salad bowl, add house dressing, and toss. Enjoy this crunchy, healthy, and yummy salad.

Spinach Cauliflower Salad

Spinach Cauliflower Salad (Transitional Diet)

1/2 large bunch spinach, torn into bite-size pieces
1/2 medium head of cauliflower, broken into florets, cut in 1/4" slices
1 large avocado, diced
6T flax oil
3T lemon juice
2t Bragg's
1t dry mustard
1t dry basil leaves
1 large clove garlic, pressed
dash of ground nutmeg
1/2 C almonds, soaked 12-48 hours, blanched, and chopped

Combine spinach, cauliflower and avocado in a bowl.
In a small bowl, mix flax oil, lemon juice, Bragg, mustard, basil, garlic, and nutmeg.
Pour over salad and gently toss.
Sprinkle with almonds

Mediterranean Sea Vegetable Salad

1/4 C Wakame or sea palm, soaked
1/4 C dulse, soaked
1/2 C sun-dried black olives, pitted and chopped
2 T Olive oil
2 T lemon juice
6 radishes, finely chopped
2 stalks of celery, finely chopped
2 scallions, finely chopped (optional)
1 tomato, finely chopped
Dash of cayenne
Sprinkle of sesame seeds

Combine all ingredients in a mixing bowl.
Serve on crackers or cucumber slices.

- Contributed by Mike Snyder of www.TheRawDiet.com.