Truthfully…it’s hard to have only one salad in the top spot, so I’m claiming that this salad has earned the right to be in the top 5 at least. It’s refreshing, gourmet, stylin’ and everyone will want seconds and thirds because the chewy, crunchy, savory and sweet will have you begging for more.
Spring and Summer are popular seasons for enjoying salads. This one is perfect for any occasion, whether you want to:
~ Make yourself a gorgeous salad. (It can be a “starter” for your meal or the whole meal itself.)
~ Serve it to your family. (Get many “oohs and ahhs” while you’re at it.)
~ Show it off to friends. (This salad gives you total bragging rights! It’ll make you very popular.)
I served this for the salad course at my last Mandala Dinner event, and probably received the same number of emails requesting this recipe as I did for the Spinach Thyme Soup Recipe (available in May’s email newsletter – sign up here).
Making the Salad: There are few components you’ll need to make in advance, so plan accordingly. I’m known for bragging that my ebooks and recipes are EASY and FAST! Even though this recipe involves a little more work than the typical chopping found in a salad, the work is acceptable for two reasons…1) the salad is a-freakin’-mazing and 2) the work you do for a couple of the items (seeds and leeks) is for making components to the salad that can be stored for future salads; hence, the second, third and maybe fourth time you make the salad, you’ll only toss together the dressing and leafy greens.
You’ll need the following for each small serving of salad:
2 cups spring mix lettuce
1 tablespoon dried cranberries
1 tablespoon Sweet Vanilla Rain Sunflower Seeds (in my Sides-n-Snacks ebook)*
1 tablespoon Dried Leeks (recipe below)
2-3 tablespoons Olive Vinaigrette Dressing (recipe below)
*You can use any sweetened raw, sprouted and dehydrated seeds, but this simple recipe of mine is one of the main components that brings this salad together. (Special flavors!)
Dried Leeks: Slice 2-3 leeks very thinly, rinse well and place in a bowl of water to soak for about 30 minutes. Drain and rinse well. Place the leeks in a shallow bowl with 2 tablespoons olive oil, a squeeze of fresh lemon juice and 1/2 teaspoon Himalayan crystal salt. Let these marinate for about 15-minutes. Transfer them to a dehydrator tray (shaking off any excess oil over the bowl beforehand) and dehydrate until crispy – which is approximately 10-15 hours. Note: Make extra dried leeks so you have plenty on hand. Store them in a glass mason jar in your refrigerator for future salads and soups.
Olive Vinaigrette Dressing
Yield 1 1/4 cups
1/2 cup water
1/2 cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon fresh lemon juice
2 teaspoons raw agave nectar
1 clove garlic
1/4 teaspoon Himalayan crystal salt
1/2 teaspoon dried oregano
1/4 cup fresh basil
1/2 cup pitted kalamata olives (or any olives of your choice)
Blend all of the ingredients for the dressing except for the basil and olives. Add the basil and olives, and pulse your blender to break them up, but not to blend them completely. This gives the dressing a lovely texture and color. Put your salads together with all of the ingredients above and enjoy!
If you’re in the Phoenix area during the weekend of May 17, you’ll want to register for our next class, Easy Raw Vegan Desserts.
It’s going to be sooooooo much delicious fun as I teach you how to make Easy, Wonderful, Mind-Blowing Raw Vegan Desserts. By the end of class, we’ll have our Raw Vegan Sweets Buzz going on and feel absolutely amazing! Seats are going fast so register today to guarantee yourself a seat.
Okay everyone! I’m ready to share my Spinach Thyme Soup Recipe. For those of you who don’t know, I served this for the soup course at the last Mandala Dinner event, and I’ve received email after email requesting the recipe. Everyone, including the non-raw foodies who attended the dinner, L-O-V-E-D it.
So, I’m ready to share it, and it’ll arrive in your email inbox soon, if you’re a subscriber of my email newsletter. If you’re not…what the hell are ya waiting for???…get to it by going to my website here. Oh, and by the way…I have also received MANY requests for the salad recipe I served that evening, so I’ll be sharing that soon, too! With food this delicious, it’s so dang EASY eating Raw Vegan!
Wednesday, April 30th, 2008
You know those kinds of things that you wait to do, either because you’re too busy, too lazy or something of the sort? I’ve had situations where I heard about something that could make life better or easier, but since it took some time to research the “pros” and “cons,” I kept putting it off. My Netflix Membership is a perfect example of such a thing (as well as my Blackberry Curve, but that’s for another post!).
We used to rent quite a few movies from Blockbuster, and since the store is relatively close, I saw no need to change to Netflix (although I admit – I was awfully curious when I kept seeing my neighbors pull those red envelopes from their mailboxes). Plus, I didn’t want to get stuck in some kind of monthly program that I wouldn’t use. But, after trying to find a number of movies that Blockbuster didn’t have, I went to Netflix to check it out. Wow, was I amazed! Not only did they have all the movies I was looking for, but I’ll save a lot of money by using them instead of renting through Blockbuster. (I think Blockbuster does have a mail-type program, but Netflix has the reputaion for having the biggest source of movies, so I’m sticking with them.)
Here is the take away…I love Netflix and highly recommend it. There’s something very cool (and fun!) about going to my mailbox and having a “goodie” in there waiting for me a couple times a week. It gives me something to look forward to, and that is plain FUN!
Through Netflix, we rented an amazing documentary
. If you haven’t seen it, YOU MUST!!! It’s beautiful, educational, fun, scary, eco-adventure-like and everyone needs to see this. Get educated about sharks like never before. Here is proof of the amazing info you’ll learn:
My boyfriend wants me to learn how to scuba dive and I used to be terrified…because of sharks. Not anymore! This movie makes me want to hug a shark (if only that were possible – ahhh, I can dream). Seriously though, sharks are incredible creatures NEEDING OUR HELP! This terrific documentary has already won 26 international awards
!!! Check out the details about Sharkwater here
and then rent it at Netflix (this documentary is getting so big that it’s possible Blockbuster will/does carry it – either way – you gotta check it out!).
I have been craving spumoni ice cream lately, so I had to come up with an alternative – Raw Vegan style. Here it is! Super delicious and yummy – enjoy!
*Side note: I hope it goes without saying that I only use organic ingredients whenever possible, which basically means that 99% of everything I create is organic. There are instances where I simply can’t procure it – so I either try to find an organic substitute of some sort or I begrudgingly use conventional.
Spumoni Dessert Smoothie
Yield 4 cups
1 cup raw shelled pistachios, soaked 1-hour, drained and rinsed
1 1/2 cups water
1 (10oz) bag frozen cherries
1/4 cup Raw agave nectar
3 tablespoons Navitas Raw chocolate powder (my favorite!)
1/2 teaspoon cherry extract
pinch Himalayan crystal salt
Blend until smooth and creamy – enjoy!
Update: My class over the weekend was a huge success! We rocked the house at Whole Foods with a sold-out class and had a blast. Get ready for another incredible class May 17 when I teach some of my favorite Raw Vegan dessert recipes.
Wednesday, April 23rd, 2008
Happy Earth Day!
It’s been an exciting day for Kristen’s Raw, as we celebrated Earth Day giving out delicious samples of my Sweet Dreams Hemp Cookies. The coolest part was seeing so many familiar faces stop by Whole Foods to say hello AND all of the new people I turned on to Manitoba Harvest Hemp Seeds (hemp is one big-time earth-friendly crop you know).
EXPOSED – Major New Study…Great GM Crops Myth!
As my boyfriend said when passing this news along to me…Here is a great big kick in the nuts to Monsanto and their freaky GM foods! Take THAT Monsanto!!! Read this GREAT article!
I had a very busy (work) and fun (family in town) weekend. I’m just now getting back to normal, cleaning up around the house, going through emails, and getting ready for my week, which will be very busy as I prepare for my huge and exciting class this weekend. I was putting dishes away a short while ago, while thinking about my upcoming class and the mix of friendly familiar and new faces I’ll be seeing. It dawned on me that it’s been quite a few weeks since my last class and I miss my students! I’m looking forward to seeing all of you “regulars” (you know who you are), and I’m looking forward to meeting and teaching many new people.
And, as many of you already know, I’ll be at Whole Foods for Earth Day (N Scottsdale – 101/Raintree location). I’ve changed the time a bit, so you can expect to see me there from about 11am-2pm. I look forward to having some of you stop by for a Raw Vegan treat and saying hello.
Today I made some Quick Strawberry Ice Cream, which was delicious, refreshing, and oh-so-yummy! Here is the recipe.
Quick Strawberry Ice Cream
Yield 3 cups
1 1/2 cups fresh strawberries, chopped
3 frozen bananas, chopped
2 tablespoons Raw carob powder
2 tablespoons water
Blend everything together (quickly). Don’t go too long with the blender, because you want it like soft-serve ice cream…not a smoothie.
Thursday, April 17th, 2008
Exciting News – At Whole Foods in Scottsdale, AZ (101/Raintree location) we will have a section called Kristen’s Raw Korner. This area will feature my favorite brands and products that I personally use and recommend. In addition to this, we’ll have little signs by various products throughout the store illustrating that these are my favorites. This is especially useful for foods that need to be refrigerated (so they can’t be on display in Kristen’s Raw Korner). It’s a great way to make shopping for Raw easier when you visit the store. How cool is that???
Daily Conversation Question:
What event in the past, present, or future would you like to witness in person?
Wednesday, April 16th, 2008
Kristen Suzanne in Hemp
This year, I’m celebrating Earth Day (April 22) at Whole Foods (Scottsdale location – 101 & Raintree) by showing off one of my favorite hemp recipes from my latest ebook, Ultimate Raw Vegan Hemp Recipes. Of course, I’ll be featuring my favorite brand of hemp, Manitoba Harvest - YUMMY!
I chose hemp to celebrate Earth Day because hemp is one of the most earth friendly crops that can be grown. The popularity of hemp products and foods is growing by leaps and bounds which excites me big time! How many of you are adding hemp to your life?
Come join us! If you’re in the area on Earth Day, stop by, say hello and enjoy one of the delicious organic Raw vegan treats I’ll be giving out. We’ll be there from about 12-2:30pm.
Tuesday, April 15th, 2008
Yesterday I covered why sprouts are bad-ass. Today, I’m covering how to grow them yourself.
There are two methods from which to choose for your sprouting. I use them both. You can use the old, tested, tried-and-true method of sprouting in glass mason jars, tipped upside down on an angle using a dish drying rack. I love this method (I started with this method) because of the aforementioned reasons (yesterday’s post) about seeing these in your kitchen growing while you tend to them only briefly each day. The other method is to use a machine, such as the Tribest FreshLife Sprouter. I definitely like the FreshLife Sprouter and I do recommend using it. It’s easy (so is the jar method though) but the plastic container they grow in is dark, so you can’t really see the little guys growing, which is really important to me. So, I do them both. I do the jar method and have 1-3 jars going at once. Then, so that I can grow even more sprouts to eat (or to grow wheatgrass), I use the FreshLife Sprouter.
Directions for the “Jar Method”
You will need several 1/2-gallon and quart size glass mason jars, plus plastic screen lids (available online or at places like Whole Foods’ produce section – or just use cheesecloth with a rubber band, but this can get a little messy), a dish drying rack (the folding kind that looks like an X from the side), seeds, and water. You can use a variety of seeds, start with alfalfa and practice with that. Then, you can start adding other combinations such as clover, onion, broccoli, etc.
2 Tablespoons seeds
Purified, filtered or spring water
Soak the seeds in the water overnight in a half-gallon jar filled with water. The following morning, drain them.
You will then be sprouting the seeds for approximately 5-6 days (tip them upside down and set them on an angle on the dish drying rack), rinsing them and draining them 1-2 times a day (usually only once/day is necessary, but there are times when they might seem dry and a second rinsing and draining might be helpful. Caution here though, if they’re too wet, they can get moldy.) I know that sometimes it’s hard to imagine what I’m saying. If you’re taking my class next week, I’ll show this process step-by-step.
You can sprout these on your counter top (out of direct sunlight). They don’t need to be covered or placed in a closet. On the last day or two of sprouting, you can give them a little extra sunlight to develop the chlorophyll. I still avoid direct sunlight for the most part so they don’t get dried out…maybe for a few minutes is fine, but then I put them back to their area on my countertop.
On about Day 6, rinse the sprouts in a large bowl of water to loosen their “hulls” (the outer shell of the seeds). Drain off the hulls and water. You’ll see that they easily come off as you gently agitate the water with your hands. Put the sprouts back into the jar and on the counter for this last day.
Store them in the refrigerator for up to a week in an airtight container or a glass sprouting jar covered with a mesh screen. Continue to rinse and drain every few days until you’ve gobbled them all up!
Remember, you’re starting one jar, but when that jar is done, you’ll have to wait another 6-7 days to enjoy sprouts again. For this reason, I recommend always having about three jars going. Start one; then start another, two days later; and then another, two days later; and so on.
If you get mold or your sprouts don’t turn out for any other reason, don’t worry, just try again. You’ll quickly get the hang of it and develop a sense for when to rinse and drain them. My first attempt years ago was not a success. But, my second attempt and on have been pure sprouting bliss!
Mung sprouts take less time to sprout (Yay!). Follow the same instructions as above, using 1/4 cup seeds. And, they’re ready to eat within 2-3 days. No hulling is needed for these; you can eat them once they have their little sprouted tails. These are an excellent source of protein!