Monday, December 2nd, 2013
Crunchy organic cabbage + sweet oranges + creamy dressing —–> a unique and delicious salad.
Almond Butter Coleslaw
Yields 4 to 6 servings
- 1 head purple cabbage, cored and chopped (or shredded)
- 2 tomatoes, chopped
- 4 oranges, peeled, seeded, and chopped
- 1 handful raisins
- 7 olives, pitted and chopped
In a blender, combine the raw almond milk, raw almond butter, vinegar, salt, and pepper. Blend until smooth.
In a large bowl, combine the cabbage, tomatoes, oranges, raisins, and olives and toss to mix.
Add the dressing and toss until the dressing coats the salad ingredients.
Flickr photo credit
Sunday, October 13th, 2013
I think the way for raw vegans and paleo peeps to eat together of the same meals is to keep it to mostly desserts and salads. Those can easily be made both raw vegan and paleo. Enter: 60-Second Raw Ranch Dressing. This is a great ranch dressing that takes just minutes to make.
Note: Once this dressing is refrigerated, it thickens. At this point, it is still thin enough to use on a salad, but you can always water it down if you like. You can also use the thickened version as a luscious, flavorful dip for veggies.
60-Second Raw Ranch Dressing (Raw Vegan Paleo Gluten Free Soy Free)
Yields 1 1/2 cups
In a blender, combine the water, cashew butter, dill, lemon juice, onion powder, salt, and pepper. Blend until smooth. Done! Super yum.
Wednesday, October 2nd, 2013
Vibrant and satisfying salad ready to be tossed.
Here’s another delicious recipe to be shared by raw vegans and paleo peeps alike… a salad :)
This Simply Vinaigrette dressing is a staple recipe in our house, because I always have fresh lemons and raw olive oil on hand (high quality raw organic olive oil, of course). It’s perfect for gently cooked vegetables like broccoli, cauliflower, or bok choy. Today, I’m showing it off here as a fresh, healthy, and easy salad dressing.
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Saturday, September 14th, 2013
I’ve always had a thing for cooked tomatoes. Raw tomatoes? Not so much… but cooked tomatoes I enjoy. The thing is that I usually serve them (cooked) in some sort of sauce where they share center stage with a protein and / or other vegetables.
Basil Tomatoes Provecal
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Monday, August 26th, 2013
Six-Minutes Lasagna Stack
My Six-Minutes Lasagna Stack recipe can be made as a lovely appetizer before dinner or alongside your next lunch. The nice thing (apart from it taking only minutes to prepare) is that it will please both raw vegans and paleo people.
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Sunday, August 11th, 2013
Oftentimes my lunch consists of either a big salad or some kind of blended drink / smoothie. I usually load it up with fat and veggies so it’s highly nutritious (fat helps many nutrients get absorbed from foods) and satiating, not to mention easy and fast.
Cucumber Ice Smoothie
Cucumber Ice Smoothie (Vegan. Paleo.)
Yield 2 servings
- 1 large organic cucumber, chopped
- handful of fresh cilantro
- 1 tablespoon fresh dill
- 2 stalks celery, chopped
- 1 avocado, pitted and peeled
- 1 tablespoon MCT oil
- pinch fleur de sel salt
- juice 1/2 lemon
- 1 cup ice
Blend everything until smooth. I used my Vitamix and the accompanying plunger. If you don’t have one of these beauties, then you might need to add a bit of water to help get it blended.
Tuesday, August 6th, 2013
Here’s another recipe that we can all enjoy whether we’re raw, vegan, or paleo, and it’s perfect during the summer because of strawberries being in season.
This recipe’s gorgeous pink color, creamy texture, and bright flavor take fruit to the next level. Serve this salad for breakfast, as a side to lunch, or as your next dessert. And, although I often make it with apples and bananas, you’ll love the cream with any fresh fruit, especially if it’s in season.
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The other day I was hungry for lunch but my house was pretty empty of food. Gasp! I have no idea how that happened. So, I looked in the refrigerator and saw cucumber, pastured eggs, and a few other things. So, it was time to get somewhat creative and it worked out well. I gently scrambled the eggs in organic grass fed ghee, and made the following side dish salad.
Cucumber Mustard Salad
I’m so pleased with it that I plan on making it for a quickie appetizer salad for future dinners.
Here is an easy (i.e., fast) recipe that makes a perfect little appetizer before your next dinner. And, with tomatoes being in season during the summer… What are you waiting for?!
Pine Nut-Crusted Tomato Slices (Raw Vegan Paleo Gluten Free)
Organic tomatoes on the vine
Yields 2 servings
- 1/2 cup raw pine nuts
- 1/4 organic orange zested
- 5 leaves fresh organic basil, chopped
- 1/4 teaspoon sea salt
- dash of freshly ground pepper
- 2 organic tomatoes
- Put the pine nuts, orange zest, fresh basil, sea salt, and pepper in a mini food processor and process to a coarse consistency.
- Cut the tomatoes into 1⁄4-inch thick slices and plate.
- Sprinkle the pine nut mixture on top of the sliced tomatoes. Season with additional sea salt if desired.
Here’s a recipe that’s raw, vegan, and paleo, which by nature makes it soy free and gluten free, so I think pretty much everyone can enjoy some of this.
Vanilla Chai Peach Cobbler
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