Wednesday, August 20, 2014

At Superfoods on Main one of my specialty salads that I make weekly is our creamy collards salad. This is an excellent savory salad that enables you to incorporate this wonderful dark leafy green in your life in a fun delicious way.  Creamy collards is one of the popular salads people choose as a side with their veggie wraps. See picture at bottom.

Recipe: Creamy Collards

Recipe by: Helen Rose, Raw Food Chef


8 collard leaves

Sauce Ingredients:
1/2 C water
2 C cashews
1 tsp salt
1/3 c lemon juice
1 tsp stone crushed olive oil
1/4 tsp pepper
3 cloves garlic


  1. Cut collards in quarters length wise. 
  2. Then cut them in ribbon (linguini) shape across. 
  3. Rinse then spin. 
  4. Sauce: put all other ingredients in blender. Blend until smooth. Add more lemon juice and/or salt to get taste perfect. Note: Don't be afraid of the garlic taste it mellows once spread out on the leaves.  Beside garlic has many health benefits, so garlic lovers party on.
  5. Pour sauce over cut up collard leaves. 
  6. Blend sauce in with hands or spoon. 
  7. Chill. Serve. Yum.
    A Red Pepper Hummus Wrap (wrapped in a collard leaf) served with creamy collards side

Friday, August 15, 2014

Kale Salad

At Superfoods on Main one of my specialty salads that I make weekly is our kale salad. This is an excellent refreshing salad that enables you to incorporate raw organic superfoods into your life.  You have kale (your dark leafy greens), hemp seed (protein, omegas, and antioxidants), and beautiful colorful healthful tomatoes.

Kale Salad
Recipe by: Helen Rose, Raw Food Chef

1 bunch kale
Sea salt or Himalayan salt
1 lemon, juiced
¼ cup extra-virgin olive oil
¼ cup of hemp seeds
½  to 1 cup grape tomatoes
Cumin to taste


  1. Remove stems of kale.  Chop kale into small bite size pieces.  (no bigger than 1 inch by 1 inch).
  2. Rinse kale then spin in salad spinner.
  3. Put kale into a large bowl.  
  4. Shake 2 tsp of salt over kale.  
  5.  Massage kale until it softens and wilts.   You may need to add more salt.   Before continuing. Taste kale makes sure it is not too salty.  After you are at the correct texture (softness).   
  6. Add lemon juice, olive oil, and hemp seed.    
  7. Slice your grape tomatoes and add to your salad until you reach a nice colorful balance of green and red.    
  8. Finally add cumin to taste.  
  9. Chill in refrigerator and serve.  

Thursday, August 14, 2014

Shoofly Honey Dressing


honey and lemon juice dressing1 1/2 cups Olive oil, Bariani or Olio Beato
3/4 cup Organic Lemon Juice (5 lemons)
1/4 cup Raw Honey (or you can sub. Agave Nectar)
1/4 cup Natural Zing Mulberries
1/4 cup Natural Zing Raisins
Fine Ground Celtic Sea Salt
Freshly ground black pepper

To Make:

In a bowl simply mix together the ingredients and then season with the salt and black pepper to taste.

Thursday, August 07, 2014

Seapumpkin and Kale Salad



To Make

--> Slice the onions and mix the Braggs, oil, and lime juice all together.  Place the onions in your bowl and add the liquid mixture to it.  Allow the onions to marinate in the mixture for at least 10 minutes.

While your onions are marinating, make use of the time by rinsing and trimming the kale.  Kale is relatively easy to clean and prepare. Simply rinse your kale under cold running water, give it a quick shake to remove any excess water.  Cut into bite size pieces.

Add the trimmed kale to the bowl with the onions.

DO NOT MIX THE SALAD!  Cover the bowl with a tight fitting lid and gently agitate the salad every 20min by turning the bowl upside down and right-side up again several times.  This process ensures the onions remain at the bottom of the bowl and continue to "cook" in liquid mixture, while coating the kale at the same time.

After one hour, mix the salad.

Cut the kelp into bite size pieces. Rehydrate the seaweed by soaking in water overnight. Kelp is one of the stronger tasting seaweeds. You can substitute any seaweed your prefer

Add the seaweed and pumpkin seeds to your salad and enjoy!

Wednesday, August 06, 2014

Rawioli - Raw Vegan Ravioli with Red Walnut Pesto



To Make


The Pesto

Cut the dried tomatoes into little pieces, this works best with some  kitchen scissors. Then soak them in water for about 30 minutes to soften them a bit, then drain them. Add all the ingredients (except the zucchini) to a blender and blend until almost smooth, adjust the amount of oil to get the right consistency, it's best to start with only a little oil and then slowly add more until the pesto is nice and creamy but not too thin.

The "Pasta"

Now take one slice of zucchini and put a teaspoon of pesto on top of it, top it of with a second slice of zucchini, your first rawioli is ready. When all the rawioli have been prepared decorate the plates with other vegetables to garnish and enjoy!