Do you want a hearty salad that is delicious, good for you and jam packed with nutrients? Then you’ve got to try this Raw Power House Salad! It is a party for your tastebuds and very filling. Trust us, you will be getting so much green along with all of the other colors of the rainbow. You will glow with energy and wholeness. Give it a try.

Ingredients:

• 6-8 cups of baby spinach
• 1 cup of spring salad mix
• 1 cup of cabbage slaw (sliced raw cabbage & shredded carrots)
• 1/2 red bell pepper
• 1/2 red onion
• 1 cucumber
• 1 avocado
• parsley flakes
• splash of olive oil and lemon juice

Equipment:
Really nothing is needed beyond a cutting board and knife, and a bowl with spoon for mixing

Directions:
1. Place the handfuls of baby spinach into your mixing bowl. Then add the cup of spring salad mix. Blend all of the leaves together.

2. Add in one cup of cabbage slaw and mix it with the leaves.

3. Slice your red onion in half and then slice it vertically and horizontally to get nice small chunks of onion. Toss those into your salad.

4. Peel the skin of the cucumber if it is not organic. Then slice it long ways down the middle. Turn each half so that the flat side is on your cutting board. Then cut nice chunky slices and add them into the salad.

5. Take your avocado and remove it from its skin (If you’re not sure how to do this, read our article on Avocados). Slice your avocado into small chunks and toss them into your salad.

6. Slice your red bell pepper in half. For the half you are using, cut both horizontally and vertically to create small squares (similar to the size of what you might find in a chunky salsa). Add these to the salad.

7. Sprinkle in the parsley flakes

8. Add a dash of lemon juice and olive oil and mix well.

9. Serve in a plate or bowl and enjoy!

This summer we are doing a series of light, refreshing, energizing salads! Perfect to entertain with and eat in warm weather. Our second salad, Grated Raw Beets, is sure to add some color to any menu! It’s modified from a recipe we found on Vegetarian Times and it serves 6 people. Raw beets taste similar to raw carrots in that they’re sweet, juicy, and crisp. Jicama, a Mexican root vegetable that looks like a large, pale, round potato, is crunchy and mild when peeled and eaten raw. If you can’t find jicama, simply substitute cubed cucumber in this salad.

Ingredients:

• 2 cups grated jicama
• 2 cups grated raw beets (3 medium beets)
• 1 avocado, thinly sliced
• 1 navel orange, peeled, sectioned, each section cut into thirds
• 1/2 cup chopped cilantro
• 3 Tbs. fresh orange juice
• 1 Tbs. lime juice
• 1/2 tsp. ground cumin
• 1/2 tsp. ground coriander
• 11/2 Tbs. olive oil
• 1/4 cup raw pumpkin seeds (optional)

Directions:
1.Place beets in medium bowl along with jicama, avocado, orange, and cilantro.

2. Whisk together orange juice concentrate, lime juice, cumin, and coriander. Whisk in oil. Pour over beet mixture, and toss to mix. Season with salt and pepper, if desired. Sprinkle each serving with rawpumpkin seeds.

We found this fabulous recipe on website Rawmazing. If you want something with a little spice and a lot of flavor, this rawmazing dish is for you. For this recipe you need a food processor. It is fun, fast and the flavors are great. Don’t be intimidated by the parsnip rice. The flavor is very mild and when combined with the other ingredients, makes a great meal.

Parsnips are full of vitamin C, have tons of fiber and are high in folic acid. They are a good source of niacin, magnesium, thiamine and potassium. They also have vitamins B6 and E.

Rice:

• 2 C Chopped Parsnips
• 2 Carrots
• 1/2 C Pine Nuts
• 3/4 C Broccoli, Chopped
• 1/2 C Mushrooms, sliced

Finely chop parsnips, carrots, and pine nuts and place in bowl. If you are using a food processor to do this, you will want to do each separately. Combine with chopped broccoli and sliced mushrooms. (mushrooms not pictured)

Sauce:

• 1/4 C Olive Oil
• 1/3 C Sun dried Tomatoes (soft)
• 1 t. Chili Peppers (dried)
• 1 1/2 t. Curry Powder
• 1 T Nama Shoyu
• 1 T Agave (Optional)

Combine all ingredients in food processor, process until well combined. Stir into “rice mixture”. Enjoy!

Source Information: Recipe and photographs are copyright 2009 Susan Powers www.rawmazing.com. All Rights Reserved.

Another fabulous recipe for you that we found on Vegan Raw Food. This is soo delicious, and it really allows you to customize your bowl with the various toppings you can add to garnish. We think you’ll really enjoy this recipe, especially if you love Mexican food.

Put all of the ingredients in a blender and blend until smooth or even consistency. You can put your bowls in your dehydrator (optional) for a few hours to warm up before you top with your favorite toppings. Optional toppings include: tomato, avocado, onion, corn, shredded cabbage, dash of oregano, sprouts

Craving something more than a salad? No worries, try these delicious, easy to make, raw tacos, and your tastebuds will be delightfully satisfied. The recipe below is to make 8 tacos so double up if you would like to make more.

Ingredients:

• 4 collard leaves (each leaf makes two taco wraps)
• 2 cups raw sunflower seeds*
• 1 cups raw slivered almonds*
• 2 avocados (or 1 1/2 cups fresh guacamole)
• 2 red bell peppers
• 2-3 tbsp extra virgin organic olive oil
• ground pepper, cumin
• 2 cups of your favorite salsa

*You can pre-soak the nuts and seeds for 12 hours before making this dish, but it is not required.

Kitchen Equipment:

• Cutting board & knives
• Food processor

Directions:

1. Pour the sliced almonds, raw sunflower seeds and olive oil into a food processor and pulse.

2. Add the seasonings of ground pepper and cumin to taste. We recommend a few dashes on top for eash seasoning. Then pulse your food processor a few more times to mix everything together.

3. Rinse and dry your collard leaves. Then on a cutting board, lay down one leaf. Cut the leaf in half as close to the spine as possible. Remove the spin (if you do not wish to discard it, set it aside for juicing/smoothie making later).

4. Also chop up your avocado and your red pepper, julienne style.

5. With the collard leaf half facing you horizontally, pick a spot to vertically place your ingredients. Use a spoon to scoop out the nutmeat you just made and lay it straight up and down. Remember, you’ll be wrapping these up, so a little goes a long way.

6. Top the nut meat with a couple slices of avocado (or guacamole if that’s what you chose) and red pepper.

7. Gently use your fingers to roll the taco up. If any ingredients slide out, just use your spoon to place them back inside. Then place the finished taco on a separate plate for serving.

8. Repeat steps 1 through 7 for the remaining ingredients.

9. Serve on a plate and garnish with your favorite salsa. Then serve with a smile!

BONUS: You can also place the salsa inside the taco wrap with the avocado, red peppers and nut meat for a unique flavor combination.

• 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.