Posts Tagged ‘carrot’

Black Eyed Salad

Not all salads start out with Romaine lettuce or baby cabbage! Why not try a salad that offers a different mix of ingredients and a bold flavor? We promise you, this salad is as delicious as it is colorful. And not only that, but it is super easy to make!

Preparation time: 5 minutes

Ingredients:

• black-eye beans (soaked overnight in cold water)
• sliced carrot
• beansprouts
• sliced red pepper
• sliced cabbage
• 1 teaspoon of cold pressed hemp oil
• 1 teaspoon of sea salt
• 1 teaspoon of lemon juice

Equipment:

All you need is a mixing bowl!

Preparation:

Mix all the vegetables together in a bowl. Then, add in the sea salt, lemon juice and season with the hemp oil. That’s it!

Enjoy!

This recipe was provided by Marat, who resides in Leeds, UK. Marat is the raw enthusiast behind the website RawPublic, where he features daily raw food recipes and tips for a healthier lifestyle. Marat’s favorite thing about about raw foods is eating 100% raw; he says he is full of energy and passion for life!

Cabbage Carrot Slaw

This recipe was discovered on the Whole Foods website. We loved the colors and the flavors, so we wanted to share it with our readers.

Serves 6

Garnish this bright coleslaw with toasted sesame seeds or chopped roasted peanuts. Or, toss it with shredded roasted chicken and serve it as the main course.

Ingredients

1/3 cup white wine vinegar
1 clove garlic, finely chopped
1/8 teaspoon ground cumin
1/8 teaspoon dried oregano
1/8 teaspoon dry mustard
4 cups finely shredded green and red cabbage
2 cups shredded carrots
1 cup thinly sliced green onions
Salt and pepper to taste

Method

In a large bowl, whisk together vinegar, sugar, garlic, cumin, oregano and mustard just until sugar is dissolved. Add cabbage, carrots, green onions, salt and pepper and toss gently to combine. Cover and chill for at least 4 hours before serving.

Nutrition

Per serving (about 4oz/116g-wt.): 50 calories (0 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 230mg sodium, 12g total carbohydrate (3g dietary fiber, 7g sugar), 1g protein

Vincent’s Kale Salad 3.0

Ingredients:

• 1 large or two small bunches kale
• juice of one lime
• 2 Pinches of Celtic Sea salt
• 1/4 cup Olive Oil
• 2 teaspoons of Gold’s Horseradish
• 2 garlic cloves
• 1 carrot
• 2 teaspoons of ginger powder
• 1/4 cup of Raw Organic Agave
• 1 Red Onion
• 1 Tomato

Directions:
1. Wash and tear the kale into bite-sizes pieces (consider pulsing briefly in your food processor for really small pieces)

2. Slice up the carrot into smaller pieces. Place the garlic cloves and carrot pieces into the food processor until they are finely chopped.

3. Pour lime juice, ¼ cup of Olive Oil, ¼ cup of Agave, Slice 1 Red Onion, 2 teaspoons of horseradish and toss sea salt on Kale in the bowl.

4. Add ginger, chopped carrots, garlic to the Kale in the bowl and massage until kale wilts. Add one sliced Tomato and serve.

This recipe was submitted by Vincent Shelton, of Baltimore, Maryland. Vincent is the organizer behind the Baltimore Raw Food Tribe, a Meetup.com group that gets together to explore raw foods through informal potluck dinners and various social events. Learn how to submit your recipe here.

Kale, Carrot & Flax Fruit Smoothie

Kale, Carrot, and Flax Fruit Smoothie

This is a recipe for a delicious smoothie that anyone can enjoy (no matter how young or young at heart)

• 1 cup homemade almond milk*
• 1 cup water
• 2 medium Kale leaves
• A handful of carrots
• 8 fresh strawberries
• 1 cup frozen berries (blueberry, raspberry, and marionberry)
• 1/4 cranberries
• One half of a banana
• 2 tablespoons freshly ground flax seeds**

*If you don’t want to make the almond milk yourself, you can purchase it from your local health food store. It will not be 100% raw, but it will still be 100% delicious!

**Just in case you don’t have the equipment to ground your own flax seeds, you can also purchase them finely ground at your local health food store.

Mix up in a blender and it makes enough for the whole family (or for you to store in your fridge for the next 2-3 days and have on the go). The smoothie is a muddy orange color with flecks of green from the kale and flecks of red from the cranberries. You can sweeten if needed with agave nectar. Homemade almond milk is used to ensure that this recipe is completely raw but store bought almond milk will work too. Enjoy!

This recipe was provided by Tiffany Washko,  a mom trying to live a more natural family life, for health and for the planet. In addition to her website (click her name), you should also visit Nature Moms Blog.