Ani's Raw Food Essentials (41 page)
Read Ani's Raw Food Essentials Online
Authors: Ani Phyo
SALAD
2 cups spinach, well washed
2 cups romaine lettuce
2 cups Boston lettuce
1 cup watercress
2 cups romaine lettuce
2 cups Boston lettuce
1 cup watercress
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DRESSING
2 teaspoons Homemade Mustard Sauce (page 201)
1 tablespoon balsamic vinegar
2 tablespoons agave syrup
1 tablespoon pine nuts
1 tablespoon balsamic vinegar
2 tablespoons agave syrup
1 tablespoon pine nuts
Place all the salad ingredients in a large mixing bowl. Add the dressing ingredients and toss to mix well. Serve immediately.
SEAWEED AND CUCUMBER SALADMAKES 4 SERVINGS
This Korean-inspired recipe is refreshing and cooling, great for summertime picnics in the park. The sea vegetable
wakame
is tossed with cucumbers in tart apple cider vinegar with a splash of sesame oil. Sea vegetables are full of minerals and iodine from the ocean and help regulate our thyroid and improve overall health.
wakame
is tossed with cucumbers in tart apple cider vinegar with a splash of sesame oil. Sea vegetables are full of minerals and iodine from the ocean and help regulate our thyroid and improve overall health.
1 cup dried
wakame
2 cups sliced cucumber
2 tablespoons apple cider vinegar
3 tablespoons toasted sesame or cold-pressed extra-virgin olive oil
½ teaspoon minced garlic
wakame
2 cups sliced cucumber
2 tablespoons apple cider vinegar
3 tablespoons toasted sesame or cold-pressed extra-virgin olive oil
½ teaspoon minced garlic
First, soak the
wakame
in about 1 cup of filtered water. Set aside to hydrate for at least 5 minutes. Squeeze the excess water from the
wakame
and place the seaweed in a mixing bowl with the remaining ingredients. Toss to mix well.
wakame
in about 1 cup of filtered water. Set aside to hydrate for at least 5 minutes. Squeeze the excess water from the
wakame
and place the seaweed in a mixing bowl with the remaining ingredients. Toss to mix well.
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Will keep for 1 day in the fridge.
MAKES 4 SERVINGS
A creamy smooth dressing, packed with calcium from the tahini, is tossed with beautiful spicy greens and sliced radishes. Lemon, sesame, and oregano add another layer of wonderful flavor.
DRESSING
¼ cup tahini
¼ cup lemon juice
2 tablespoons Bragg Liquid Aminos
¼ cup water, or as needed
¼ cup lemon juice
2 tablespoons Bragg Liquid Aminos
¼ cup water, or as needed
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SALAD
2 cups chopped
matsuma
(Japanese mustard greens)
2 cups chopped mustard greens
10 radishes, sliced
½ cup corn kernels
1 tablespoon fresh basil leaves
matsuma
(Japanese mustard greens)
2 cups chopped mustard greens
10 radishes, sliced
½ cup corn kernels
1 tablespoon fresh basil leaves
Place the dressing ingredients in a bowl and mix with a spoon. Pour over the salad and toss to mix well.
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Will keep for 2 days in the fridge.
GENERAL TIP: Traveling Salads
IF YOU'RE GOING
to save some salad to enjoy for lunch the next day, or will be traveling with salad out of your fridge, or whenever you want to extend your salad's shelf life, store the dressing and veggies separately and mix just before eating.
to save some salad to enjoy for lunch the next day, or will be traveling with salad out of your fridge, or whenever you want to extend your salad's shelf life, store the dressing and veggies separately and mix just before eating.
Use this same tip for any of your dishes that are served with a sauce, such as noodles, pizza, and burgers.
Napa cabbage, carrots, and cucumber are mixed with fresh mint, cilantro, and basil, and then tossed in a whisked shallot and lime vinaigrette for a bright and flavorful salad.
DRESSING
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¼ cup thinly sliced shallot (about 1 large)
¼ cup lime juice
3 tablespoons agave syrup
1 teaspoon sea salt
1 teaspoon apple cider vinegar
¼ cup lime juice
3 tablespoons agave syrup
1 teaspoon sea salt
1 teaspoon apple cider vinegar
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SALAD
4 cups shredded napa cabbage
1 cup shredded carrots
½ cup cucumber, halved vertically and sliced thinly into half-moons
¼ cup torn fresh mint leaves
¼ cup fresh cilantro leaves
2 tablespoons torn basil leaves
1 cup shredded carrots
½ cup cucumber, halved vertically and sliced thinly into half-moons
¼ cup torn fresh mint leaves
¼ cup fresh cilantro leaves
2 tablespoons torn basil leaves
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GARNISH
3 tablespoons chopped almonds
Place all the dressing ingredients in a mixing bowl. Mix well.
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Add the salad ingredients to the bowl and toss. Set aside to marinate and soften the cabbage, or serve right away for a crunchier salad.
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Top with the almonds and serve.
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Will keep for 2 days in the fridge.
GREEN PAPAYA SALADMAKES 4 SERVINGS
This is my version of the traditional Thai recipe. A light whisked dressing of lime and agave is tossed into papaya and carrots with red chiles and garnished with cilantro, basil, and almonds.
If you don't have green papaya, try using green mango instead.
DRESSING
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2 tablespoons lime juice
2 tablespoons agave syrup
2 tablespoons agave syrup
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SALAD
4 cups julienned papayas
2 cups shredded carrots
2 red chilies, sliced thinly, or to taste
2 cups shredded carrots
2 red chilies, sliced thinly, or to taste
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GARNISH
½ cup chopped fresh cilantro
½ cup chopped fresh basil
1/3 cup chopped almonds
½ cup chopped fresh basil
1/3 cup chopped almonds
Whisk together the lime juice and agave syrup in a large mixing bowl. Add the salad ingredients and toss well. Set aside and leave to marinate for 15 to 20 minutes.
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To serve, top with the herbs and almonds.
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Will keep for 2 days in the fridge.
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