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Written by Deborah on January 16, 2013 – -
Good ol’ oil and vingear doesn’t always cut it. You need a bit of flare for your leafy meals and a bit of pizazz in your salads! These recipes I’m sharing here were a hit with my family and you will absolutely LOVE then! Let’s start the magic with this dressing that I have been serving almost daily for about a month because my whole family went crazy over it.
Yield 2/3 cup*
Place the ingredients in a bowl or mug and mash it together with a fork. Now, to make the perfect salad, put all of the salad ingredients in one big bowl. Pour the dressing on top and then toss the salad until the dressing coats it all. I usually use this one recipe to cover a salad that serves two really big portions. The salad we’ve been making the most with this is: romaine lettuce (my favourite), orange, raisins, red bell pepper, cucumber, and sprouts. (Carrot and tomato sometimes make an appearance, too.)
* If you’re making this as a single serving, then stir together 2 tablespoons raw cashew butter with 1 tablespoon coconut vinegar, 2 teaspoons tamari, and 2 tablespoons water.
** I have made this with fresh lime juice, lemon juice, and apple cider vinegar – all very delicious, but my favourite is the coconut vinegar. You can also use Coconut Secret’s Coconut Aminos in place of the tamari.
Now here is a fun yellow coloured dressing from the mustard that will create a warming sensation from the horseradish in it. And… as usual, it’s so easy to make! I still consider this recipe raw even though the mustard and horseradish probably aren’t technically raw, but you could make it truly raw by making raw mustard and using fresh horseradish (not always easy to find). And, if you don’t want to use raw agave nectar, you could try blending 1 to 2 pitted dates. (Yield about 1 1/4 cups)
Put the cashews in a small bowl and add enough water to cover the cashews by about an inch. Soak the cashews for 30 to 60 minutes. Strain the cashews and put them in a blender. Add the remaining ingredients and blend until smooth.
We enjoyed this dressing on salads with romaine lettuce (perfect for holding up to the heat from the horseradish), cucumbers, zucchini, purple cabbage, celery, and carrots. My mom loved it so much, she asked me to make another batch for her before we left.
Finally here is a whipped super easy and delicious dressing that contains plenty of chlorophyll, nourishment, and again that is EASY to make. I use the word “King” before “Garlic” because in my mind, garlic is indeed the king of spices. (Ginger is the queen.) Garlic is loaded with antioxidants, and it’s one of the world’s oldest medicinal foods. Back in the old, old days, garlic was given to soldiers to keep them healthy and fight infection, as well as to Egyptian slaves building the pyramids to give them stamina.
Blend it all thoroughly (I let my high speed Blendtec run 30-45ish seconds). Stored in an airtight container in your refrigerator, King Garlic Hemp Dressing will stay fresh for up to five days.
The best way to store your garlic is in an open container in a cool, dark place (or in one of those cute garlic jars, as pictured above). No refrigeration needed. If you properly store it, unbroken garlic bulbs could stay fresh for up to 6-8 weeks. However, once you break off a clove from the bulb, the clove will last about 3-10 days.
Yes, when you consume garlic, it sticks by you for hours… sometimes it seems like days! Sure, you can chomp on parsley to help (a little). But, you want to know the tested, tried and true way to make sure no one smells garlic on you? Simply make sure the people around you are eating garlic. Seriously… that’s the sure-fire way.
Did you know that you can make salad dressings with your kids? With your supervision, even little toddlers can help turn the blender on and off! In Monkey Mike, the first uncookbook for children, you will find a large variety of recipes that are all kid friendly! Try them out b getting your copy here. You can also get free tips every week to make healthy raw foods with your children by becoming a Raw Mom Club member. In today’s blog post I’m sharing three
Kristen Suzanne is the owner of Kristen s Raw. An accomplished raw / vegan chef and author, she has been helping people of all ages and backgrounds succeed with the raw food diet. As a former competitive bodybuilder, she has been studying nutrition, fitness and food preparation for nearly 2 decades. She is the author of 12 raw vegan recipe and lifestyle books, and maintains her popular blog, kristensraw.com/blog. She lives in Scottsdale, AZ with her husband, Greg, and their beautiful baby girl.