Avocado-Seaweed Salad…"Arame Style"

Who eats enough minerals?…..I mean, I don't even know if that's possible. Anyway I'm always on the lookout for more. Truth be told, while I love miso soup (here's a recipe, if you'd like to make some) and nori rolls, and eat dulse regularly, I don't really eat any of the other seaweeds much. Even so, every now and then, I have my moments when I'm inspired to reach for a different kind and here's the result of one of those moments documented…

With fresh spring onions and crisp Persian cucumbers added….mmmm…what's there not to like!?

Arame Salad

Ingredients:

avocado
cucumber
red radishes

arame
green onions / spring onions

For the dressing

rice vinegar / umeboshi plum vinegar

sesame oil / tahini
water

black sesame seeds
chili flakes
salt, if desired

Why Eat Arame?

Seaweeds, in general, are a nutritional powerhouse. They are very rich in minerals (calcium, magnesium, iron, zinc), are the greatest sources of iodine, have incredible healing properties, and are alkalizing foods. They have cancer-fighting properties, especially when it comes to "estrogen-induced" cancers, such as breast cancer, for example…..And, as if that wasn't impressive enough, they're anti-inflammatory, anti-viral, full of antioxidants, and are a wonderful food group to make friends with if you want beautiful skin!

Arame is rich in vanadium, a trace mineral that is important for supporting the body's ability to metabolize carbohydrates and regulate blood sugar levels. Other great sources of vanadium in the raw foods kingdom are dulse, cinnamon, and cacao.

Preparation

1. Soak the arame in water for at least 10 minutes and up to half an hour (Save the soaking water for soups or to give it to your plants! It's very rich in nutrients, especially minerals.)

2. Make the dressing by mixing equal amounts of oil / tahini and vinegar and adding some water if necessary to "thin it" to achieve the desired strength. Add salt and chili flakes if you prefer and mix in some sesame seeds. Put it aside.

3. Slice the onions thinly and put them aside to "breathe".

3. In the meantime, slice / chop up the rest of your vegetables and place them in a bowl.

4. Cut the avocado in halves, remove the pit and score them lengthwise and crosswise so that you end up with little cubes, then, using a large spoon, scoop out the fruit and add it to the veggies.

5. Drain the arame and toss everything in a bowl with the dressing. Serve on plates and sprinkle with more sesame seeds.

Remineralized.

♥

Corn Off The Cob

In my mind it's still summer time and seeing the abundance of beautiful fruits and veggies at the farmers market just adds to that feeling. End of the season also means there's fresh corn available and if you're lucky you may find some that's organic (which would ensure that it's non-GMO). If you've established a relationship with vendors you can trust you can just ask them and you may find that theirs is pesticide-free and they do NOT use Monsato's seeds, and / or that their corn is an heirloom variety.

Corn Nutrition...You Might Be Surprised!
While the pearl-like white/yellow/red/blue kernels are notorious for being high in carbohydrates they really shouldn't be on your "do not eat" list. First of all, carbohydrates are not evil at all. They're very important, and contrary to what some believe (probably because of misleading media), will NOT make you fat. And that's not all. Corn is especially high in vitamin A, B vitamins, pantothenic acid, folate, and all minerals, even the harder-to-get  manganese, magnesium, and selenium. Surely, it deserves some respect! On top of all this it's very rich in fiber...in summary, this cereal crop takes the trophy for its health benefits. Eat it to help maintain good vision, to add anti-oxidants to your diet, for its qualities in aiding digestive health, providing you with folate, an essential vitamin if you're planning on getting pregnant, for maintaining strong bones, preventing anemia, etc.....doesn't it seem like a never-ending list? So don't be afraid of corn, unless it's GMO, of course ; )

Summer Corn Salad

(Serves 1 for lunch / 2 as a side dish / more as one of several dishes)

2-3 Ears of corn

Handful of cherry tomatoes

Wedge of red onion

Few sprigs of cilantro / parsley / dill

Juice of 1/2 or 1 lime

Splash of olive oil

pinch or two of salt

optional: sprinkle of black pepper or cayenne

* completely different flavors but I'm aware that some don't like one or the other and this salad is great with any one of those so use whichever you prefer : )

Preparations:
0. Husk the corn and, if you prefer, place in hot (but not boiling) water for a few minutes. Let the corn cool.
1. Cut the kernels off the cobs (be ready, they're going to fly all over the place) and put them in your mixing bowl.
3. Add quartered cherry tomatoes, thinly sliced onion, chopped herbs, lime juice, olive oil, and seasoning to taste.
4. Toss and serve immediately as a side dish, with soup or crackers, or pack some for lunch.

This is a great dish for summer gatherings too. I don't think you have to be a raw foodie to like this, and it's always a great opportunity to introduce the crowd to a simple but delicious salad along with some raw soup and / or crackers! Bon Appetite : )

Move Over, Raspberries!...

As if raspberries were not "cool" enough anymore, right? No. Of course that's not the case. But... Yes, there's a BUT. Why would I get raspberries to make dressing when I live in Fairyland where all I have to do is just step outside of the house and I find myself surrounded with wild blackberry bushes?! I have been awaiting the season, watching them bloom and later show the green berries for weeks...and for the past two weeks they've had tons of fruit...mmm. I realize I probably end up with a bunch of haters, or jealous audience, but hey, I just moved here recently and I have to brag. If for no other reason, then because it's definitely a raw foodie's heaven and I'm a bit enthusiastic. You can't blame me for that. : )

So what did I do with the berries I just picked? I've made blackberry vinaigrette that's to die for!

Wild Blackberry Vinaigrette Salad with Millet Crackers

(Serves 2 people or 1 hungry raw foodie)

For the Dressing

Blend* the following ingredients:

~ 1 cup of blackberries (you may thaw out some frozen berries as an alternative)

~ 1 tsp mustard

~ 2 tbsp vinegar ( I used apple cider this time)

~ 2-3 tbsp oil (I used olive oil)

maple syrup (not raw) or honey (not vegan) or other sweetener to taste

pinch of salt

optional: pinch of cayenne pepper

*Berries have a lot of seeds. I prefer to keep them in there but if you rather have a smoother dressing then press them through a sieve first and add your berry paste to the rest of the ingredients and blend.

Look at the color of this!...

As for the salad, I like to keep it simple when the dressing is such an extraordinary one so this is all mine had but of course you can go as crazy as you wish:

mixed greens (or chop up a large head of romaine lettuce)
peas removed form 3-4 pods of English peas
a chunk of thinly sliced red onion
1 small Persian cucumber, sliced diagonally

Add avocado or nuts for a more filling meal.

1. Toss the ingredients with the dressing and pile some on individual serving plates along with some crackers.
2. Excuse yourself (or not) and lick the blender before sitting down to enjoy your plate of Heaven!

Aren't we so spoiled???

Blackberries are antioxidant stars!

Anthocyanins, the antioxidants that give these berries their dark color, have antiinflammatory and anti-cancer qualities as well. Being exceptionally nutritious, high in vitamins C and K, and very rich in manganese and fiber, means they contribute to your heart health and good eyesight, help keep your bones strong and support your digestive system.

Got Kale?

Somehow I never get enough. Not because I don't like it. I love it, but romaine just goes down easier, much easier than dark greens. So when I make salad I usually reach for lettuce. One way to make kale easier to eat is marinating it. Make the salad but give the greens some time to break down. It's quick to fix in the evening for next day or make it in the morning for lunch or dinner. And as far as seeds go? Truth be told, I eat way more nuts than seeds so I thought it was about time to give seeds some attention as well. Here's what's combined to make a quick and simple meal.

Simple Kale Salad*

(Serves 2-3, maybe) 

1 bunch green kale (you may use purple or dino kale, of course)

4 stalks green onion or 1/2 red onion

handful of each pumpkin seeds, sunflower seeds, sesame seeds

(you may substitute hemp seeds, pine nuts, sliced almonds, or walnuts )

2 -3 tomatoes

~ For the dressing ~

Combine just about equal amounts of the following:

juice of 2-3 lemons will do for a bunch of kale

olive oil

coconut aminos/soy aminos/shoyu sauce/soy sauce**

optional: 1/4 tsp cayenne pepper to add some heat

*Obviously, you can make this as complicated as you wish. Add vegetables, herbs, even sliced apples, nuts, etc. if you like.

**With the exception of the coconut aminos, all of these contain soy and most are not necessarily raw unless they state it. Look for "raw" and/or "unpasteurized" on the label if you follow a strict, 100% raw, diet. Be aware that coconut aminos are pretty sweet, soy and shoyu are pretty salty, and any liquid soy aminos are somewhere in between. Depending on which you're using, you might want to add less or more or adjust the flavor of your dressing with some sweetener or some salt accordingly. I never make anything without tasting it once or twice during the process. Just have fun with it!

Preparations
1. Remove the stems of the kale if you prefer and chop the leaves into bite-size pieces. Slice the onions as thinly as you can and place the kale, onions, and seeds you're using into a bowl and mix.
2. Make the dressing by whisking together the ingredients, taste test and adjust the proportions to your liking.
3. Drizzle the salad with the dressing and mix well, maybe massage with your hands for a minute. Let it sit and place it in the fridge if you will not serve it till hours later. Just before serving, add chopped tomatoes to it, quickly toss again and enjoy! You got kale today : )

... And what does kale have in store for you?
Very high in vitamins A, C, and K, and minerals such as manganese, copper, and calcium, this dark leafy green is also a very strong anti-inflammatory and antioxidant. This type of nutrition profile provides protection from cancer, helps maintain good vision, and keeps your bones strong. Still think it's too tough or too much work to chew? Salad is not the only way to consume it. Add kale to a smoothie, make it into a soup, or blanch it if you really need to. The possibilities are endless...

Simply Goddess Salad

Quick, simple, delicious, and super nourishing. Sold? So am I. I must be because I had this two days in a row and I get bored with things fast. Well, except for salads. I can't seem to get tired of them but you gotta vary the dressing, right? ...And the rest of the ingredients, which I try to remember once in a while. Well, here's the dressing of today's (and yesterday's) salad:

Goddess Avocado Dressing*

(Makes about 2 cups)

1 1/2 avocado

2 cloves garlic

juice of 1 small lemon

~1 tsp salt

1/2-1 tsp fresh ground pepper 

1 1/4 - 1 1/2 cups water

Optional: pinches of cayenne pepper and/or oregano

Blend all of the ingredients until smooth. Add more water if not easily pourable. Taste test and add seasoning if necessary. Remember to start with less, you can always add more but can't take any salt/pepper, or even water, out. 

Chop up some lettuce or other greens and veggies of your desire. I kept it very simple. This time it was romaine lettuce, cucumber, red cherry bomb pepper, tomato, green onion, and radishes. That's it. Add slices of avocado, shredded cabbage/carrots/beets, red onions, green apples, nuts, seeds, etc. if you wish. Smother with a generous amount of dressing, mix and serve.

*Nutrition
The main ingredient of this dressing, avocado, has a laundry-list of health benefits. Chances are you already know this, but it's always good to be reminded of such wonderful things...
These unique fruits are very rich in vitamins such as C, E, K, B6, and folate (B9) and minerals like potassium, copper, magnesium, and manganese. They're loaded with fiber and very rich in monounsaturated fat, that is the good kind of fat you want to eat, and they're among foods with the highest lutein content. All this translates to a delicious addition to salads and side-dishes that can help protect you from cardiovascular disease, different types of cancers, boost your body's nutrient absorption capabilities, and support your eyes by preventing macular degeneration and cataract formation. 

Happy Summer (if you live on the Northern Hemisphere), Happy Winter otherwise!

"Roasted" Mushrooms with Fennel Salad

As you probably know by now, I like to keep it simple. I prefer to spend no more than 20 minutes in the kitchen and still create something delicious.This dish is really quick to prepare but you'll need time to leave it in the dehydrator for a while. It's so delicious though that it's really worth waiting for and your house will smell heavenly! The mushrooms are just like roasted mushrooms and are nicely complemented with a simple salad that is not heavy on dressing or overpowering herbs, etc.
As I mentioned before, mushrooms are incredibly healthy and fennel bulbs are very rich in antioxidants and have anti-inflammatory and anti-cancer qualities. They're also a very good source of fiber and some vitamins and minerals such as vitamin C (to boost your immune system), folate (a B vitamin that will help reduce your homocysteine levels and lower your chances of a heart-attack), and potassium (to help  lower high blood pressure). These precious bulbs have other medicinal qualities too. They can improve digestion, help with urinary tract infections (UTI), and even provide relief from migraines! Of course it's always an option to just eat them for their unique flavor...

"Roasted" Mushrooms
Ingredients:
(Serves 2-3)
~20 white button or crimini mushrooms
1/4 red onion
2 in sprig of rosemary
4 tbsp olive oil
4 tbs nama shoyu (contains soy!)
water

Directions:
1. Brush the dirt off the mushrooms, trim the ends of the stems if necessary and quarter each head.
2. Prepare the marinade by mixing the olive oil, shoyu sauce, and a little water.
3. Take the rosemary leaves off the sprig, chop them really fine and mix with the oil and shoyu.
4. Slice the onion and toss everything in a bowl to mix well.
5. Place it all in the dehydrator (leaving them in a relatively flat bowl works best) for a couple of hours at 115ºF (46ºC) and toss them around every 15-20 minutes or so.

Fennel Salad
Ingredients:
(Serves 2-3)
1 apple ( I used a Fuji but I think green apples would work really well. Just use your favorite kind or whatever you have available)
1 fennel bulb and some of the feathery top (that looks a lot like dill)
few slices of red onion
2-3 tbsp of walnut oil
dulse flakes
Optional: chopped walnuts, salt & pepper or herbs of your choice

Directions:
1. Quarter the apple, remove the core, and slice the quarter pieces crosswise and as thin as possible.
2. Slice both the fennel bulb and the onion paper thin (or as thin as you can).
3. In a salad bowl, toss everything with walnut oil, sprinkle with dulse (add salt and pepper if you like) and garnish with some of the feathery parts of the fennel chopped up.

Now the question is, why would you go to a restaurant?

Featured in Funky Raw, UK's raw food magazine

From Farmers' Market to Salad Bowl

One of my favorite things to do is to go to the Santa Monica Farmers’ Market and visit my favorite growers to see what they have just harvested. There’s nothing like seasonal, fresh, organic food, grown by caring people. Of course, I would love to grow my own fruits and veggies, that would be ideal, but where I currently live I’m only able to “raise” strawberries, chili peppers, and some herbs. “City living”, as we call it, only allows for a “garden” that consists of five little planter boxes. So farmers' market it is…

I went, I grazed, I picked, I bought, I carried, and brought home some fruit and such delicious ingredients for a salad that it really didn’t even need any dressing. The French are right: it’s all in the ingredients! Some of the goodies I picked up are French plums, a variety of heirloom tomatoes and even wild arugula!
There’s no such thing as coming home from the market with the fresh, crisp greens and not making a salad. They are the only types of dishes where I don’t mind combining lots of ingredients. They’re still all vegetables. No matter what, a salad can’t be that hard on you!
So I layered romaine lettuce, wild arugula, cucumber, red onions, red radishes, bell pepper, pineapple heirloom tomatoes and made just the simplest dressing to go with it.

Basic Salad Dressing 
(for salads that are too good to be drenched in an overpowering “sauce”)
Juice of 1 lemon
¼ cup olive oil
salt to taste

Variations
Sometimes we don’t have the best ingredients on hand or just want a more flavorful dressing or want to make something to impress… So here are some other combinations that I love to dress my salads with:

Garlic and Herbs Dressing
Juice of 1 lemon
¼ cup olive oil
½ tsp mustard
1-2 cloves garlic (pressed)
chopped fresh (or dry) herbs such as oregano, basil, or your favorite(s)
salt to taste

Honey-Mustard Dressing
Juice of 1 lemon
¼ cup olive oil
½ tsp mustard
1-2 cloves garlic (pressed)
½ tsp honey (NOT vegan, but you can substitute agave or maple syrup, which is not raw)
salt to taste

Whisk together all of the ingredients with a fork or shake it all up in a jar, pour over the salad, mix, and that's it! You've got a bowl full of antioxidants, anti-cancer qualities, fiber, copper, folate and the list goes on....it's a pile of vitamins and minerals "thrown" together in minutes!  It can't really get any healthier or more eco-friendly...

Europe in The RAW 2011 ~ Budapest

Parliament

Every time I visit the capital of Hungary I see a new world. Ten years ago there were no restaurants to grab something when on the go. The fast food places slowly appeared and now there are quick restaurants with a “home cooked” feel to them everywhere. The organic culture is ever growing and while there’s no raw restaurants yet there is a little bio (organic) store that carries some raw items and it has an eatery/juice bar next door as well….ah so awesome! The city has several bio stores now but if you’re looking for fresh produce and bulk nuts or seeds this one is the one to visit.

Bio ABC Review
A cute little organic store in the city center, this shop carries some raw crackers besides fresh produce and bulk items. You will not believe what I found here! Can you guess what these greens are?

I give you a hint: it’s a tart green that is used as an herb in the U.S. for it’s lemony flavor. In Europe they make an entire dish with it, one of my childhood favorites, as a matter of fact, a sour dish with the consistency of Indian saag! If you guessed SORREL, you’re right! I found organic sorrel by the kilogram! Can you imagine how excited I was? Since I don’t eat cooked food now, I used it for salads and even put it in my morning green smoothies. Sooo yummy!
I also got some crackers. They had both sweet, and salty ones. I tried the buckwheat-ramsons (also known as bear leek or bear’s garlic), the coconut-sour cherry, and the apple-walnut.

The first one was terrible but the sweet ones were yummy and I loved the apple-walnut so much that I went back for more that afternoon! : )

I also ordered lunch, which was more like a snack, next door in their eatery.

Lunch At Bio ABC

They didn’t have a great selection of raw dishes so I ended up with a shot of wheatgrass and some arugula-tomato salad. By then I was starving for greens so it really hit the spot but the salad was not the greatest, it could have been fresher.

I made lots of salads at home too. This one is a sorrel (!)-tomato-cucumber-onions salad with poppy seed dressing. I didn’t measure ingredients just threw it together using things I found at my mom’s (she was awaiting me with a kitchen fully stocked with pesticide-free produce, etc).

 
Poppy Seed Dressing
Mix in a small bowl:
Ground poppy seeds
Olive oil
Pickle juice*
Mustard
Sea salt
Some sweetener of your choice
*You may use vinegar instead of pickle juice
                                                                               
Poppy seeds are another childhood - and adulthood ; ) - favorite of mine. I love them so much I can just eat them by the spoonful! This was the first time I used them for dressing and the salad came out delicious.
All in all, staying raw in Hungary turned out to be easier than I thought it would. Hopefully, Paris will be just as doable!!!

Tahini Tzatziki

What happens when the freshest spring cucumber meets creamy tahini? You end up with a delicious and satisfying salad that will also keep you cool.

My mother used to make tzatziki in the summer time, of course, using yogurt because I wasn’t raised vegan! This healthy alternative is packed full of nutrients. What better way to replace that heavy potato salad on the 4th of July weekend when most of us are already overeating during the family get together!? You really should give it a try, tahini is so yummy and so rich in vitamins and minerals. If you are eliminating all legumes and grains from your diet, incorporating foods that will provide you with high quality protein and all the B vitamins is essential! Tahini makes that list. 

Tahini Nutrition 

The creamy butter of sesame seeds is a very good source of vitamins such as thiamin (vitamin B1), riboflavin (vitamin B2), niacin (B3), and folate (vitamin B9), and minerals like calcium, iron, phosphorus, zinc, copper, and manganese! Thiamin, riboflavin, and niacin are important for energy production. Vitamin B1 supports the nervous system, B2 can protect your cells from oxygen damage and B3 will come handy for stabilizing blood sugar and processing fats. Most of us have heard that folate is a very important vitamin during pregnancy and that a deficiency of folic acid will seriously endanger the development of the fetus. But it doesn’t stop there! It plays an important role in red blood cell and skin cell production, keeps your bones strong, helps prevent osteoporosis and the build-up of homocysteine (which can lead to heart disease), and like B vitamins in general, supports your nervous system. Calcium and iron are commonly referred to as being important but we wouldn’t be able to build strong bones and tissue without a perfect balance between calcium and phosphorus. Most people who eat a high protein based diet would have to worry about getting too much phosphorus but the opposite might be true on a raw vegan diet if you don’t consume enough nuts and seeds. Molasses has been touted as having great benefits for the reversal of gray hair. Why? Because of its high copper content. Guess what, tahini has even more! Copper (and manganese) will help you maintain strong bones and will help your body fight free radicals as well. But it's so high in fat, isn't it? True, but again, it's fat that's good for you! Tahini contains mainly mono- and polyunsaturated fats which lower your risk of developing diabetes! All this adds up to a ridiculously nutritious dressing that is delish.…

Tzatziki

Ingredients:

(Serves 2)

4 tbsp tahini (sesame butter)

juice of 1 lemon

2 tbsp olive oil

splash of water for diluting

3-4 cloves garlic

1.5 cucumber (or a really large one)

2 tbsp chopped fresh dill/mint/or both

salt to taste

Directions:
In a bowl, mix the lemon juice with the tahini until smooth. Add the olive oil and some salt. Dilute it with some water to achieve the desired consistency and then crush the garlic and add to the dressing. Chop up the cucumber into small cubes (or shred it if you prefer it that way) and add to your mixture along with the herb(s). Garnish and serve.                                                                 

More info on vitamins and minerals at: http://www.whfoods.com/

Seaweed Salad

I know, I know…. Some of my readers will leave this page right now. Hopefully not you though! But weeds? And from the sea? Yes, you read it right! Now, don’t freak out….obviously, there’s a reason I’m bringing them to your attention. And the reason is: seaweeds are ancient superfoods that are loaded with nutrition! In fact, the phytonutrients present in them are so concentrated that you only need to eat a small amount to get their health benefits.

If you’re lucky enough to have grown up right by the beach where you could smell the ocean all the time, then you probably won’t even notice anything, but I didn’t, and I don’t think I tried any seaweed until I was about twenty years old. Their taste and texture are definitely something to get used to…..a very distinct and somewhat fishy flavor that, I’m sure, seems stronger than it is if you’re a vegan : ). The good news is that there are ways to prepare them to end up with quite palatable meals or snacks in no time.

Why seaweeds rock?
Nori, wakame, kombu, dulse, arame, Irish moss…all plants of the sea are multicellular algae.  Some are green, others are brown, or red, or even translucent. What they all have in common, besides growing in seawater, is that they’re all very nutritious, that is, very high in iodine (excellent for thyroid health), minerals, protein, and lignans, the plant compounds with cancer-protective properties. Let’s start with nori, the one you have probably tried if you’ve ever gone out for sushi. It’s available as raw or toasted thin sheets that you can wrap things in….how fun! Raw, they appear nearly black, or a very dark green, but once they’re toasted, they are a brighter green in color. Nori is rich in iron, potassium, magnesium, vitamin A, C, B2, and of course, iodine. It’s also a good source of protein. Wakame is another one you might have encountered since it’s most commonly used in miso soup that is also served in Japanese restaurants. Ever wondered what those green, sweet tasting slimy things were floating in the soup? They are them. Wakame is high in B vitamins and essential fatty acids, which means it’s very good for your skin. Kombu, a brownish-green sea vegetable, is used to treat thyroid conditions and is very rich in minerals and folate. I used to add a small piece to beans. (If you cook beans, put a 1-2 inch piece on the bottom of the pot then layer onions, vegetables (if using any) and the beans on top. Leave the kombu in there. This will help with the digestion of any kind of beans.) Dulse has a beautiful deep rosy-purple color and is also commonly added to soups or, in a powder form, used as a thickening agent. It’s exceptionally high in iron, magnesium, beta carotene, and protein! Arame is a mild tasting sea vegetable that can be added to salads and almost anything else you wish to try it with. The dark brownish strands are rich in calcium, iron, zinc, manganese, folate, and vitamins A, and K. Irish moss is most commonly used to thicken foods, especially desserts. It’s yellowish brown and is rich in vitamin A, minerals and protein but especially rich in sulfur, which means it’s good for decalcification!

Where to get some?
Unless you live on the coastline somewhere where it’s very clean and you can harvest it yourself , you’ll have to look for them in a health food store or an Asian market. Most health food stores will either carry a variety of dried seaweeds in bulk or ready-to-use seaweed salad mixes that are kept hydrated and in salt in a plastic : ( bag, the kind I used for this recipe.  All Asian stores/markets have an incredible selection of dried seaweeds available and some of them even sell them fresh, by the pound!

Seaweed Salad
Ingredients:
(Serves 2)
1 (6 oz.) package seaweed mix
1 green onion
2 tbsp sesame oil
2 tbsp rice vinegar
2 tsp sesame seeds
1 tbsp of your favorite sweetener (optional)
½ tsp red chili flakes
soy sauce or shoyu*

*If you buy the moist version that is sitting in salt then you’ll find that it’s not necessary. Even after rinsing or soaking the seaweed it will be salty enough.

Preparations:
Rinse the seaweed and if you have time, let it soak for a while. Soaking is obviously a must if you’re using dried seaweed. They need to be rehydrated before you can make a salad. Put the draind seaweed in a mixing bowl. In a separate dish, mix the oil and the vinegar and the soy sauce and sweetener (if you choose to use them). Pour the dressing over the seaweed and mix well. Add some sesame seeds and chili flakes and top with sliced green onion. Eat!
This salad keeps really well and is an easy way to take something nutritious with you to work the next day, if you have any leftovers.

Featured in Funky Raw, UK's raw food magazine

Broccoli Salad

Got broccoli?.....

…then you got good quality protein, loads of vitamin C, vitamin A, vitamin K, and folate. It doesn’t stop there! It’s not only a cruciferous vegetable that helps prevent cancer but also a very good source of highly absorbable calcium. Also present, and in high amounts, are magnesium, manganese, iron, and pantothenic acid, which all aid in calcium absorption. And guess what?! Tahini happens to be a very good source of calcium as well (among other minerals)… So pairing these two up is like a therapy for your bones! : )

Greens are always emphasized and discussed in the raw community. Recipes for juices, smoothies, salads, and even some desserts call for them. Doesn’t if feel like broccoli has been left out? Variety is key to health and I think I can speak for most of us: we don’t eat a great enough selection of foods. We all have our favorite few and stick with those, ok maybe slip in something different every now and then, but not often enough. I know I need to widen my horizon and remind myself of the existence of other vegetables and fruits and nuts and seeds….and go beyond the few I eat on a daily basis.  
But how to eat broccoli raw? Well, this is one, delicious way….

Broccoli Salad
Ingredients:
Serves 1
2 tbsp tahini
juice of 1 lemon
splash of umeboshi vinegar
2 pinches of salt
water as needed
1 large floret broccoli (about 1.5 cup chopped)
1 slice red onion
red chili flakes

Directions:
Make the dressing by mixing the tahini with the lemon juice, the vinegar, and some salt. Mix well until you get a completely smooth consistency. Add enough water (~ 1 tbsp) to end up with a pourable dressing. Make sure to do a taste test and adjust the ingredients….remember, it’s all in the dressing!
Chop up the broccoli into small pieces and place in a serving dish. Break apart the onion slice and spread the pieces on top of the broccoli. Drizzle your veggies with the dressing and add some chili flakes.
Crunch, crunch…

Featured in Funky Raw, UK's raw food magazine

Tabouleh’s Cousin, aka Cauliflower Salad

I felt like making something new and parsley sounded really appetizing. Of course, whenever I think of parsley, tabouleh comes to my mind. I'm fortunate enough to have visited Greece on several occasions and I always loved the delicious Mediterranean dish, which inspired me to come up with this salad. I used to prepare it the traditional way, with bulgur, which is not gluten-free and requires cooking.... Now here's a version you can enjoy without the undesirable side effects later : )

There's more good news:
Cauliflower, a cruciferous vegetable, is an excellent source of vitamin K and vitamin C, and a very good source of manganese. It has about 2 grams (in 100 g) of complete protein as well! If cancer prevention is high on your list than cauliflower should be on your shopping list! It has been shown to be especially good for protecting us from cancer in the ovaries, breasts, colon, prostate, and bladder. It also has a very high fiber content, which means it’s good for supporting the digestive system…so eat up!
Parsley is very high in vitamin A, vitamin C, vitamin K, and folate, and is an excellent source of minerals such as calcium, magnesium, and potassium. What better combination!?


Cauliflower Salad
Ingredients:
Serves 2 (or 1,  for a meal)
2-3 slices red onion, finely chopped
juice of 2 (or 1 Meyer) lemon(s)  
1/2 head or 6-8 florets cauliflower, very finely chopped
a handful of parsley, finely chopped
1/2 cucumber, diced small
10 leaves fresh oregano or mint
(or 1 tsp if using dried)
3-4 tbsp olive oil 

Five colors in one meal!

salt to taste
1 large tomato, cut into small chunks
                                                                   
Directions:
Start by chopping up the onion. Place in a large mixing bowl and add the lemon juice. (Letting it sit while chopping up the rest of the ingredients helps break down the onion and you will not smell like it all day. It will also help if you're sensitive to fructose.) Next, chop up the cauliflower into tiny crumbs, and the parsley until it's really fine. (This takes a while using a knife, alternatively, you may use a food processor to chop up the cauliflower, and later the parsley, if you wish). Add them to the onion, along with the cucumber, add a couple of pinches of salt, and drizzle with olive oil, then mix well. Now do a taste test and adjust the amount of salt. Transfer the salad into a serving bowl and pile the chunks of tomato on top or, if served immediately, mix them in as well, it will add to the juiciness of it. Bon Appetit!

Featured in Funky Raw, UK's raw food magazine