Recipes / Category_Salads

testing-1-2-3 testing I am practicing so please bear with me. I want to get videos up and recipes and other fun things and you have to start somewhere, right? :) So here is a recipe with lots of photos and a video how to

By Frederic Patenaudeis (not sure why this called a Terminator Salad but Ok, Fred!) :-) 1 small head of cauliflower, shredded 1 avocado, mashed 15 sun-dried, black olives, pitted and chopped 1 red pepper, diced small 1/2 lemon, juice of 1/4 cup chopped parsley 1 clove garlic 

from http://www.rawganique.com This is an all-purpose dip, sauce, and stir-frei base. Adapted from one of Touch's favorite condiments from his childhood in Thailand, Thai Nam Prig Pao is so versatile that you should always have some in the cupboard for that unexpected visit or the end of that tiring day when you just want to whip something up in a hurry and not doodle with complicated recipes in the kitchen. 

This recipe came to me from my friend Terry. She made this for us when we attended Alissa's class a couple year's ago. This was the best tasting thing I had had and I went home and made it like every day for like 2 weeks straight. I have modified the recipe a little bit. Enjoy! 

Serves 6-8 Another pumpkin recipe! This one comes to me from Fern - thanks Fern! She also told me that she used the leftovers to make sweet crackers. WAY TO GO! That's what I like to hear! I've modified the recipe to read better - I hope you don't mind, Fern!

(you're probably harvesting this stuff about now) "Salads of shredded vegetables are a welcome side dish to any meal; they're quick to make and are highly filling." Serves 2-4 3 carrots, shredded 2 purple potatoes, shredded & rinsed 2 beets, shredded 2 cups shredded cabbage (about 1/2 a head) 2 cups Carrot-Cashew-Ginger Dressing In a salad bowl, toss together the carrots, potatoes, beets and cabbage. Drizzle the dressing on top & serve.

2 or so pears, doesn't really matter what kind 2 or so apples, fuji are super, but this is up to you 2 or so oranges 4 bananas juice of a lemon and/or lime shredded coconut raw agave syrup (optional) chopped walnuts (optional) Wash the fruit and chop.

by linda wooliever I had a ton of broccoli which I had purchased through the buying club and wanted to come up with something to do with it. So this is what I did. Please downscale this recipe for your own purposes. 

from http://www.rawganique.com/ This one is sure to be the life of the party! Your guests will be talking about Twist & Kraut long after their visit. Easy to prepare (especially if you already have Thai Nam Prig Pao stowed away somewhere in your cupboard) and sure to elicit amazed comments about this unheard of rock-and-roll use of cabbage. Be prepared for seconds!

by Linda Wooliever • 5-6 good sized kohlrabi, peeled and grated • 4-5 large carrots, grated (peeled optional) • a few of the kohlrabi greens, washed, de-stemmed and chopped • 1/4 of an onion, chopped (optional) 1) Put everything in a bowl and set aside. You can substitute cabbage for kohlrabi or or include some in as extra. Purple cabbage is my favorite. 2) Prepare Lemon-Ginger-Orange Slaw Dressing. 3) Pour the dressing over the veggies and let sit or serve immediately. Whichever.

by Linda Wooliever So as I wrote above, my CSA delivered YUMMY kale and cabbage. Time to make kale slaw!

Adapted from Chad Sarno’s Vital Creations (www.rawchef.com)