Posts Tagged ‘sea salt’

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!

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.

Raw Almond Pate

This pate smells absolutely amazing, so let us warn you now, upon making it, you will be tempted to eat it all! Pate is such an amazing raw dish, it can be served over a bed of greens (surrounded by cucumbers, tomatoes, carrots, etc) and also as a dip for your sprouted flax crackers and other veggies (or as several have already done, just load it up on a plate and eat as is). Either way, everyone agrees, it’s magically delicious!

This recipe serves 4 people.

Ingredients:

• 4 cups of soaked sliced almonds (raw)*
• 8 spring onions
• 3 celery sticks
• 2 1/2 cups organic broccoli slaw**
• large squeeze of lemon juice
• pinch of Celtic sea salt

*You should soak the almonds about 24 hours in advance. Sounds time consuming, right? But actually, it couldn’t be easier. On the night before you plan to make the recipe, simply measure out 4 cups of sliced raw almonds and place them into a bowl. Then fill it with water and leave it to sit overnight (we suggest using your stove to store it). Then the next morning, change the water (drain it and refill again). By that evening you’ll be ready to go.

**Broccoli slaw is generally a mix of shredded broccoli stems and shredded carrots. It is dry so there is no dressing already on it. Some variations may include purple cabbage and other veggies. It can be purchased prepackaged at your local grocery store. Buy organic if you can. You can also make it, and save the broccoli florets for juicing later (or include them) .

Directions:

1. Chop up the celery and spring onions. Mix with the almonds and broccoli slaw and place into your food processor (for a smoother consistency, use a blender). If your food processor is too small to handle of these at once, simply put in even portions at a time, placing the finished pate into a mixing bowl.

2. Once all ingredients are processed or blended, transfer them into a mixing bowl. Add a squirt of lemon juice and sprinkle some Celtic sea salt on top (to taste).

3. Use a wooden spoon to mix all the ingredients together. Serve immediately or refrigerate to eat later.

Bonus: If you want to get fancy, whip out your ice cream scoop and serve the pate that way for presentation. Your friends/family will be amazed and you will leave them wanting more.