Easy recpes

Raw food, volume 2, Healthy, delicios vegetarian cuisine made with living foods  vt Lisa Montgonery, editor, hatherleigh
1. Julie's White Carrot salad
Antanas Vainius
Prep. 10 minites
2 tbsp. tarragon, crushed
1 lime juice
Bunch baby white carrots, csliced
2/3 cup medium diakon, grated
3 tbsp.olive oil
Full spectrum salt to taste
Soak tarragon in lime juice for 5 minutes. Toss diakon and carrots and pour tarragon mixture on carrots/ diakon and olive oil, salt, toss and serve.
Serve on de-seeded tomatos weghes.

2. Carrot Lime salad
Colin Brett (Kimbertes whole foods, www.kimbertowholefoods.com)
Prep. 20 minutes
4 cups shredded carro
1/2 lime juice
1 large bunch cilantro, chopped
1/4 cup chopped basil
1/4 cup pine nuts
1/4 cup apricot, chopped
1 tsp. seasalt
Mix all ingredients in  MIXING BOWL. lET SIT FOR 1 HOUR AND ENJOY.

3. Avocado Mango Salad
Dereck Batnab
Prep. 15 minutes
2 ripe avocado, cubed
2 ripe mangosm cubed
2-3 cups broccoli, cut into bite size pieces
1/2 cup red onion, chopped
1.4 cup raisins
Himalayan salt and fresh groud peppers to taste

Combine all ingredients. Chill and serve.

4. Kale salad
Dr. Scott and Raechelle Walker
Prep. 15 minutes
16 ounces organic Tuscan kale, chopped
1 cup diced cucumber
1 cup diced red pepper
1 cup broccoli florets
1 tsp. cruched garlic
1 cup Bragg's liquid aminos
1/2 cup extra virgin olive oil
Toos ingredients together and enjoy.

5. Sweet cranberry Kale salad
Raw can Roll Cafe (www.rawcanrollcafe.com)
Prep. 15 minutes
1 bunch kale, deivined and chopped
4 ounces apple infused dried cranberries or plain dried cranberry
1/4 chopped small aple (with or without peel)
2 ounces walnus
2 tbsp. agave
1 tsp. orange juice
1tsp. fresh groung pepper
Himalayan pink salt
Combine ingredients together and toss, making sure it it thoroughly ciast with the salt and orange juice.

6. Italian Sea Palm and Cucumber salad
Larry Knowles (Rising tide sea vegetable)
Prep. 35 minutes
1/2 ounces soaked sea palm
1 carrot grated
1 tbsp. olive oil
1 tbsp. balsamic vinegar
1/2 green onion, sliced
1/2 cucumber, seeded and finely julienned
1/4 oregano, crushed
1 pinch celery seed ground
1 clove garlic, finely minced
Soak sea palm in 1 cup of water for 15 minutes and drain. Blot sea palm dry with a clean towel. Cut sea palm inti 1 inch piece. Stir ingredients together, salt to taste and enjoy.

7. Almond sea palm Waldori salad
Larry Knowles (rising Tide sea vegetable)
Prep. 35 minutes
1 cup soaked sea palm
2 cups apple, diced
1 cup celery, chopped
1 cup carrot grated
1 cup rasins
1/2 cup almonds, chopped
Unpasteurised mayonnaise (or olive oil, sunflower oil, lemon juice and salt)
Soak sea palm in 1 cup of water for 15 minutes and drain. Blot sea palm dry with a clean towel. Cut sea palm inti 1 inch piece. Stir ingredients together, add unpasteurized mayonnaise ((or olive oil, sunflower oil, lemon juice and salt) to taste.

8. Asparagus salad
Jeel Odher
Prep. 20 minutes
1 pound asparagus, chopped
1 red pepper, diced
1 yellow pepper, diced
1/2 parsley. chopped
3 scallions, choppped
Zest od 1 orange
1 orange juiced
1 lemon juiced
2 tbsp. cold pressed olive oil
seasalt to taste
Toss all ingredients together and let stand dor 1 hour. Lastr 2- 3 days when refrigerated.

9. Beet  and carrot salad
Cara Graver (the Cob studio, www.thecobstidio.com)
1 beet, scrubbed, unpeeled and grated
2 carrots, scrubbed, unpeeled and grated
Juice of one or more lemons
Combined shredded beet and carrots in a bowl and toss with juice of lemon.

9. Colorful Corn salad
Roger Haeska, Karymyn, Malone (www,howtogoraw.com, www. lightning speedfitness.com, and www. Karymunmalone.com)

4 ears sweet corn, cut off cob
1 cut premium tomato, diced
1/2 cup diced orange bell pepper
1/2 cup cilantro, chopped
1 scallion, finely chopped
1 tomatillo diced
1 tbsp. jalapeno pepper, minced
Juiced of lemon or lime
Mix all ingredients in a large bowl and enjoy.

10. Mexican corn salad
Joel Odhner
Prep. 20 - 30 minutes
2 cups of organic corn kernels
1 cup red pepper, chopped
1/4 cup scallion, chopped
1/4 cup fresh cilantro,finely chopped
2 tbsp. lemon juice
2 tbsp. cold-press extra virgin  olive oil
1/2 tsp. ground cumin
sea salt to taste

Combine all ingredients in a bowl, toss and eat.

11. Pad Thai salad
Kimberton whole foods, (www.kimbertonwholefoods.com)
Soak: nut, 8 hours
Prep. 25 Minutes
2 succhinis, slice into strips with a vegetable peeler
2 large handful of bean sprouts. approximately 2 cups
3/4 cup soaked nuts, chopped (use almonds, peanuts, or cashews)
1 red or yellow bell pepper, cliced into strips
4 green onions, diced
1/2 cup fresh chopped cilantro
Juice from 1 lime
1 tsp. raw, sold press extra virgin olive oil
1/4 tsp. sea salt
Toss all ingredients together in a bowl until well ciated. Add a dash more salt if desired and enjoy.

12. Seaweed salad
Cara Graver (The Cob studio, www.thecobstudio.com)
Prep. 10 minutes plus 15 minutes of soaking time)
1/4 cup arame, or hiziki sea vegetables
1 apple with skin on, seeded, shopped
1 avocado, masked
Juice of lemon
Soak seaweed vegetable in water for at least 15 minutes. Pouroff the water from the seaweed vegetable after they are finished hydrating. Combine sea vegetable, apple and avocado in mixing bowl. Pour juice of one lemon over the salad and toss untilthe salad is thoroughly coasted.


13. Tammu's Fruit salad
Tammy Jereme
Prep. 20 minues
1 personal size seeded watremelon
1 cantalogue
1 honeydrew melon
1 pound red grapes
1 (16 ounces) conyainer strwberries. cliced in quarters
1 (16 ounces) container blue berries
3 kiwis (fruit), to be used a garnish
Use a melon baller to cut the water melon and cantalouge. Combined all ingredients. Be sure to wash all fruit before handling and adding to your salad.

14. Pineapple Jicama salad
Prep. 11 minutes
1 cup pineapple. chunks
1 cup jicama, peeled and cubed
1 cup cucumber, cut into chunks
1/2 cut raw honey
2 tbsp. fresh mint, finely minced
Combined the above ingredietnsin a mixing bowl. Serve and eat.

15. Broccoli salad
15 minutes
4 cups broccoli. florets
1 garlic clove, minced
1 tsp. toasted sesame oil
1 tsp. wheat-free tamari
Pinch of sea salt
Combined ingredients in a bowl, and serve righaway. Alternatively, you can place the broccoli salad in a glass bowl and place in dehydrator at 105 degree F until dish is warm and the flavors meld.

16. Banana Pear Sunny Fruit Leather
Cara graver (The Cob Studio, www.thecobstudio.com)
Prep. 7 minutes
2 ripe banana, peeled
1 ripe bisc pear, cored and seeded
1/4 cup sinflower seeds, soaked
Puree the ingredients in a Vitamix high spped blender. Spreadon Teflex sheet,and dehyfrate over night.

17. Black eye Slaw
Dr, Scottand Reachekke Walker
1-2 cups blackeye peas, (soaked, sprouted, or canned)
1  cob corn kernels (removed from cob)
1 tsp. garlic, chopped
1-2 tomatos diced
1-2 jalapeno peppers
1 avocado, chunks
1/4 cup red onion
1 cup shredded cabbage and carrots
Sea salt to taste
Cilantro to taste
Combine all ingredients in a jarge bowl, toos and serve.

18. Guacamole with Kick!
Lany Wenke
Prep. 11 minutes
1 avocado
1/4 cup diced onions
1 tsp. garlic
1/4 cup diced tomatos
salt to taste
Pepper to taste
Peel the advocado and mash up into a dip-like consistency. Add garlic and salt and pepper, nix together. Add the onions and tomatos and mix. Enjoy.

19. Good faith Farm's Raw olive Tapenade
Jarea Hand man ( Good Faith farm's)
Prep. 25 minutes
1 1/2 cup raw Sevillano olives
3 tbsp. capers
1.2 tsp. fresh rosemary
1/2 tsp. fresh oregano
1 tsp. fresh Italian parsley
1 tsp. lemon zest
1/4 cup olive oil
Puree first 6 ingredients in food processor. Add oil and pulse a few time until oil in mix evenly.

20.Chutney
Wendy Landiak
Prep. 15 minutes
1 cup rasins
2 tbsp. raw vinegar (Bragg's)
2 tbsp. fresh cilantro
1 tbsp. fresh ginger
1/2 cup coconut
2 tsp. garam masala spices
Blend ingredients in a Vitamix blender. Add salt as desire. You can also add hot pepper if you wish. If mixture is to thick add water to thin.

21. Mango Chutney
Wendy Landiak
Prep. 20 minutes
3 cups mango
1 tbsp. vinegar
1 tbsp. lime juice and zest
1 tbsp. freshly grated ginger
1 tbsp. freshly grated tumeric
1 bunch cilantro, chopped
1 Italian Chili, chopped.
1/2 cup red bell pepper
A couple pinches of Himalayan sea salt
Blend ingrediets in a Vitamix blender. If you desire more sweetness, use 1/2 cupdates/rasins puree or 1/4 cup maple syrup.


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