|Natural Zing Salad Trio|
Now is the season for fresh fruits & vegetables to be harvested - create salads with whatever organic vegetables are in season (right now it's strawberries, spinach, & swiss chard), & available at your local farmers market or even in your own garden. We created a trio of fresh salads with such simple & delicious dressings as lemon juice, Bariani Olive Oil, & sea salt. Try substituting the olive oil for other kinds of oils such as hemp seed oil - which has a delicious nutty flavor & is great on any salad. The arugula, sprouts & veggies are all grown on the Natural Zing farm!
Or use them in your favorite juice concoctions. Try to start each morning with a green juice or smoothie for an alkalized treat. Can also experiment adding any of our fruit, nut, protein, plant or algae powders for extra nourishment!
Another great idea for a sweet treat is an iced Rawchoclatl . Add this delicious mix to your favorite nut milk over ice and enjoy the spicy twist on an iced cacao drink! Can also blend if you prefer more of a chocolate spice smoothie. These can also be frozen and enjoyed as pops while you're laying poolside - and enjoying the beautiful weather this weekend.
The sandwich that goes well with any long weekend - One of the best tasting we've found is The Big Matt with Cheese as featured in Rawvolution by Matt Amsden.
BIG MATT W/CHEESE
•½ tablespoon of Ketchup (see recipe below)
•2 to 3 leaves of a lettuce of your choice
•1 thin slice of yellow onion
•1 tablespoon Sunflower Seed Cheese (see recipe below)
•1 burger patty (see recipe below)
•5 to 6 slices of raw, organic pickles
•2 thick tomato slices
•½ tablespoon stone-ground mustard
Spread the Ketchup and mustard on separate pieces on the Onion Bread then, stack the remaining ingredients in between.
I used to work in the town where a well-known brand of ketchup is made. It smelled so rank, I vowed never to eat ketchup again. Then; I came up with this recipe.
•¾ cup blended tomato
•¼ cup raw apple cider vinegar
•⅛ cup Nama Shoyu or Tamari
•⅛ cup agave nectar
•2 to 3 garlic cloves, peeled
•1 to 1 ½ cups sun-dried tomatoes
In a high-speed blender, combine all of the ingredients and blend until smooth.
RAWVOLUTION’S FAMOUS ONION BREAD
•1 large yellow onion
•2 cups ground flax
•2 cups ground sunflower seeds
•3/4 cup Nama Shoyu or Tamari
•3/4 cups olive oil
Peel and halve the onions. In a food processor, cut the onions using the slicing blade. Transfer the cut onions to a mixing bowl, add the remaining ingredients, and mix until the ingredients are thoroughly combined.
Evenly spread 1 ½ cup of the mixture on a dehydrator tray with a Teflex sheet. Dehydrate at 100° for 36 hours, removing the Teflex sheet after the first 24 hours. Once dehydrated, cut into 9 equal pieces (2 cuts horizontally; 2 cuts vertically.)
SUNFLOWER SEED CHEESE
A thick, spreadable cheese that is as versatile as it is tasty.
•½ cup fresh lemon juice
•½ cup Nama Shoyu or Tamari
•4-5 garlic cloves, peeled
•2 ¾ cups very finely ground sunflower seeds
In a high-speed blender, combine all of the ingredients, adding the sunflower seeds last. Thoroughly blend, until the resulting cheese is smooth and uniform.
•1 ½ cups soaked almonds (3 to 4 hours)
•1 ½ cups soaked walnuts (3 to 4 hours)
•1 ½ cups soaked sunflower seeds (3 to 4 hours)
•2 ½ cups chopped Portobello mushrooms marinated lightly in Nama Shoyu or Tamari.
•1 diced yellow onion
•3 cups chopped celery
•½ bunch chopped parsley, stems removed
•10 garlic cloves, minced
•1/3 cup olive oil
•⅛ cup whole cumin seed
•1 cup Nama Shoyu or Tamari
•½ bunch chopped tarragon, stems removed
•½ teaspoon cayenne pepper (optional)
Form the mixture by hand into round patties approximately ½-inch thick and 2 ¾-inches in diameter.
Assorted salads like the one featured in Natalia's Pure Pleasures are an ultimate crowd pleaser! We liked her Rainbow Slaw with Chipotle Mayo. Here's what she had to say about it below:
Rainbow Slaw with Chipotle Mayo
I love any version of a cole slaw. This one combines a rainbow of fresh veggies to nourish all of your chakras. The mayo has a mild heat to suit a sensitive palate like mine, so feel free to add more chipotle for those who like a real kick! Serves 8.
•1 cup raw sunflower seeds, soaked 4-6 hours, drained, rinsed
•3/4 cup cold-pressed olive oil
•1/3 cup pure water
•1/4 cup lime juice
•3 cloves of garlic
•1 teaspoon ground chipotle
•1 teaspoon Himalayan salt
•1 teaspoon cumin
•1/2 teaspoon coriander
Place all ingredients except olive oil in a high-speed blender. Blend until creamy. Add the olive oil last with the blender running until just combined.
•5 cups finely shredded cabbage
•11/2 cups shredded carrot
•1 cup red & yellow bell pepper, julienned
•3/4 cup red onion, cut into very thin strips
•1/4 cup chopped cilantro leaves, well packed
Toss all of your veggies in a very large bowl. Pour the mayo over the slaw & mix very well! Enjoy!
Quinoa Tabbouleh as featured in Ani's Raw Food Essentials
Makes 2 cups.
•1/2 cup sprouted Quinoa
•1/2 cup diced cucumber
•2 green sliced onions
•1/2 cup seeded & finely diced red bell pepper
•1/2 cup chopped fresh parsley
•1/4 cup chopped fresh mint
•2 teaspoons fresh lemon juice
•2 tablespoons extra-virgin olive oil
•1/4 teaspoon sea salt
To make the tabbouleh, place all the tabbouleh ingredients in a mixing bowl. Mix well. To make the dressing, whisk together all the dressing ingredients. Set aside. To serve, divide among four serving bowls, & serve with a side of dressing.
Enjoy the recipes & have a rawsome holiday weekend with friends & family! Love, Natural Zing.