Using a SHARP knife, cut both ends off the grapefruit, make sure to get to the "meat". Then holding it sort of on edge, start at the top and cut down around to the bottom. This takes a tiny bit of practice, but isn't difficult.
Continue on around...
Toss in large bowl: 2-3 c. EACH thinly sliced kale and/or collard greens, chopped napa cabbage, chopped broccoli florets, thinly sliced red cabbage
Put greens mix into one of those green veggie keeper bags to store in frig.
When ready to have a yummy lunch or dinner, put torn romaine into your salad bowl, add big handfuls of the crucifer mix. Top with chopped red peppers, and optionally, some chopped peeled cucumber and tomato. This makes huge salads, filling and oh-so-lovely and nutritious!
By keeping the crucifers and romaine separate, the base mix will last longer, and the lettuce won't get ugly! This makes a pile of greens, you can eat out of the bag all week - a blessing for those who are working and come home famished!
I chose, from the 8 dressing recipes, Liquid Gold dressing.
Blend well: 1/2 c. EACH flaxseed (or hempseed oil), fresh lemon juice, water; 1/3 c. nutritional yeast flakes; 1/4 c. tamari; 1-2 T gound flaxseed; 2 tsp. Dijon mustard; 4 tsp. maple syrup or other sweetener; 1 tsp. cumin.
Store in glass jar in frig for up to 2 weeks.
I also sprinkled on a couple tablespoons of Nama Shoyu Crunchies:
Soak 4-6 hours 2 c. sunflower seeds, pumpkin seeds or almonds, or a MIX of them. (NOTE: you don't HAVE to soak them, just improves amino acid balance and gives lovely texture.
Drain well. Put in bowl, sprinkle with 1 T. nama shoyu or tamari, stir to mix well. Spread evenly on mesh sheets on dehydrator trays. Dehydrate at 105 degrees for about 12 hours, or until crisp. Stored airtight in frig or freezer, they'll keep for about 6 months.
Although why anyone would let 2 little cups of these yummies hang around that long is a mystery to me...
In the VitaMix: 1 banana (frozen or not), 1 c. fresh pineapple (frozen or not), about 2 c. spinach, and the star of the show: 2-4 nice mint leaves depending on your minty taste buds. Blitz smooth, and ENJOY!
OK. Thhhhhats all, folks. Go forth and gather you some RIPE bananas and mangos.
1/2 c. organic raisins
3/4 c. walnuts
1/2 c. dried pitted dates (Medjool are perfect for this recipe)
1/2 c. dried apricots, unsulphered (OR, use dried FIGS - my preference!)
2 T. fresh squeezed orange juice
zest from one orange (microplane is the tool to reach for...)
Process a few minutes,until the mixture clumps together. If your fruits are especially dry, you may start the processing, let it set for 30 minutes to soak, then continue to process until it gobs up.
Place about 2/3 c. dry unsweetened shredded coconut on a saucer. Roll the fruit/nut mixure into small balls (about a tsp.), roll in the coconut,
Store the balls in one layer in a sealable container.
1/4-1/2 c. water as needed
2 cloves garlic
scant 1 1/2 tsp. sea salt
1 1/2 c. raw cashews
1 tsp. dry mustard powder (or more, to taste)
1 tsp. turmeric powder
Blend, adjust seasonings as desired. In a bowl, put:
4 lime-sized buds of cauliflower which has been pulsed in food processor until rice sized
2 sticks celery, chopped fine
2 green onions, chopped fine
Mix with sauce. Refrigerate.I had some fresh Sesame Flax crackers just begging for some schmear - and some tangy crunchy clover sprouts hanging out waiting for inspiration. Wah-lah! Lunch! WARNING: this stuff is addictive...
Into the VitaMix: a nicely spotted ripe banana, a peeled and quartered sweet juicy orange, about 1" of peeled and minced fresh ginger, 1 1/2 c. water, a big handful of baby spinach - and about a cup of nettle leaves. Whiz. Drink with abandon!
The last of the Saturday harvest is now brewing in a quart jar, which will sit overnight. In the morning, I'll strain out the nettles, and enjoy sipping the deep green infusion all day long.
Nettle are the supreme spring tonic. So full of minerals, vitamins and protein, it's no wonder they protect themselves with little stabbing stinging hairs! In tea, or raw in salad (yes, you can!) and smoothies, nettles pack a nutritional whollop that would be sinful to ignore.
Especially since they grow abundantly, are free, and farmers love to have you come pick them out of their fields!
Clockwise from 12 o'clock: Caesar Salad - crispy juicy organic romaine with a killer garlic dressing; neon-bright raw red cabbage Kraut Nouvelle; Pad Thai with a lime wedge; fig bars (scrumptious!); zuchinni rounds with nut cheese appetizers; sweet potato hummus and veggies; Quinoa Tabouli.
This was a PERFECT dinner menu - light, fresh, healthy, inspirational. Mix with great company and good conversation - we almost stayed all night! The sort of evening that makes treasured memories. Thanks, rawbies!
Wash and chop several generous handfuls of Kale.
Pour about 2 T. of olive oil over the kale, sprinkle with a bit of sea salt, and start massaging (did you wash your hands first?). As you work with the kale, think green, loving thoughts. Make sure all the kale bits are well coated with the oil, and it is "wilted".
Now, throw in about 1/2 of an avocado. Continue to smush and massage, working the avo thoroughly into the kale. This is also known as Kale-Avocado therapy, very specialized.
Sprinkle on fresh lemon juice. The amount is up to you. I like a lot.
Throw in any veggies that hold up their hand (frond?). Grated carrots and chopped tomatoes volunteered for duty.
Do a taste test. It's perfectly lovely at this point, ready to grace your table.
But I decided to gild the lily, as I am wont to do from time to time. A quick search in the cupboard - aha! A sprinkle of kelp, a pinch of dulse, and a healthy dash of Braggs. Hmmm.
Ok, some nutritional yeast. Sorta cheesey.
Now THAT'S a KALE SALAD! Slice the rest of the avocado, and top the salad. Just because you can.Having just taught two raw food classes titled "Health Guardians: Winter Veggies", I am totally tuned into Kale right now. I am thrilled to have such grand plants in my garden all winter. As spring approaches, the tender new leaves are going to be tasty additions to many meals.
1 c. water
2 c. arugula (roquette)
2/3 to 1 c. fresh basil
3 med. or large tomatoes, orange or yellow (less acidic)
Blend all ingredients except for tomatoes. Add the tomatoes last and blend just enough to leave tomato chunks.
Taste for flavor, add pinch of sea salt if needed, or blend in 2-3 stalks celery before tomatoes.A velvety texture, warm flavor, filling and most of all, TASTY!
SPICY SUNRISE SKIES
1 orange, peeled, cut into chunks
1 apple, quartered
1 medium carrot
1 medium beet, unpeeled, trim off root and top (about 2 - 3", use the greens too, if you want - I did)
1-2" fresh ginger, peeled (more if you LOVE ginger like I do!)
1 clove medium to large clove garlic (if you love garlic, go for it!)
1 heaping tablespoon fresh ground flax seed
1 cup ice, or more as needed
Using the plunger to press the goodies into the blades, blend smooth. Add some agave if you really feel the need, but I found the concoction to be delightful as is.
Food of the gods, folks, food of the gods. The garlic is an unexpected flavor note, but boy does it WORK!
Ingredients for the soup:
2-3 celery stalks
1/3 c. raw macadamia nuts
3 T. olive oil
2 garlic cloves
2 T. tamari
2 T. fresh lemon juice
1 tsp. curry powder
1 c. hot water
Blitz smooth in the VITAMIX, running long enough to warm thoroughly. Add more water for thinner soup. Adjust seasonings to taste.
Here's the magic that pulls it all together: Mellow Miso Dressing.
1/2 c. olive oil
1/2 lemon, juiced
1 tsp. apple cider vinegar
2 T. mellow white miso
1 T. grated fresh ginger
1 T. turmeric grated or 1/2 tsp. powder
2 cloves garlic, crushed
sea salt to taste
Smash and whisk together with a fork.
OK, here's my version: peel and chop the ginger and garlic. Use whatever miso you have on hand (I had Shiro - light, but not white). Throw all ingredients in the VITAMIX and blitz smooth.
You may have noticed, I'm all for simplicity and fast results ;-)
Anyway, it's a scrumptious dressing for anything with kale. The oil helps "wilt" the kale making it easier to chew.
Turmeric is a spice we need to find more ways to include in our diet. It's anti-inflammatory properties alone would be good reason. But here's a link to more info on turmeric, worth a browse:
(Copy and paste the link into your address bar if it doesn't work from this site)
This is the original recipe - I'll note what I changed.
1 lb. beets, peeled and chopped (I used 2 med. beets fresh from the garden)
1 c. fresh carrot juice (I didn't want to get the juicer out, so I just used two fresh carrots, about 5" long)
1 c. almonds (since I was cutting down the recipe, I used about 2/3 c.)
4 scallions, minced (I used 2, coarsely whacked)
1/4 c. fresh dill (no dill in the garden - I used 1 tsp. dried dill weed)
1 cucumber, peeled and diced (I used about a half)
Braggs to taste
The original recipe said to make almond nut milk and strain it. I just dumped the almonds and all the rest (except cucs) in the VitaMix along with about 1 1/2 c. very warm water, and blended it all up smooth. It tasted grand!
I poured half of the batch of soup into my bowl, stirred in most of the diced cucumber, used a spoonful to garnish, along with a sprig of parsley just for fun.
This was a thicker soup than the original recipe - I do like thick soups in the winter, just seems more satisfying. I also liked it warmish, rather than the traditional chilled Borscht. I'll use the original version for a summer soup!
What a blessing, to trundle out to the back yard raised bed garden and pull some beets and carrots, nip some verdant crisp kale leaves and fluffy parsley. I'm so fortunate to live in a climate where winter veggies can hold in the ground for several months, even through frost and freezes. On the coast, we usually don't have very long bouts of freezing temps in the winter.