Ani's Raw Food Essentials (42 page)

BOOK: Ani's Raw Food Essentials
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WATERCRESS WITH CRANBERRIES AND ALMONDS
MAKES 4 SERVINGS
 
This is a watercress lover's salad. If you're not a fan of watercress, this might just make you into one: spicy watercress is tossed in a light whisked dressing and garnished with almonds and cranberries.
DRESSING
 
1 recipe Basic Whisked Dressing (page 149)
 
SALAD
 
4 cups watercress
 
GARNISH
 
½ cup slivered almonds
¼ cup cranberries
1 recipe Rawmesan Cheeze (page 105) or Cheezy Sprinkle (page 106)
Several pinches of cracked black pepper
In a large mixing bowl, whisk the Basic Whisked Dressing to blend and add the watercress, tossing to coat.
 
To serve, top with the almonds and cranberries. Sprinkle with cheeze and black pepper.
 
Will keep for 1 day in the fridge.
SPRING GREENS IN CURRY DRESSING
MAKES 4 SERVINGS
 
Delicate spring greens are tossed in a creamy curry dressing. This dressing is so tasty and versatile, I recommend making a double or triple batch so you can keep extra on hand in a jar in your fridge to dress up plain greens any time.
DRESSING
1 recipe Basic Blended Dressing (page 151)
2 teaspoons curry powder
 
SALAD
8 cups mixed greens, such as mesclun, mâche, arugula,
or spinach (about 1 pound)
1 cup snap peas
To make the dressing, blend curry powder with the Basic Blended Dressing.
 
To serve, toss the salad with the dressing and serve immediately.
 
SERVING SUGGESTION:
Use a spiralizer to slice a beet into long strands. Use the beet “noodles” to garnish each salad.
CHINESE CHICKENLESS SALAD
MAKES 4 SERVINGS
A sweet sesame-ginger dressing is whisked together and tossed with napa and red cabbage, carrots, and green onions.
DRESSING
2 tablespoons Nama Shoyu or Bragg Liquid Aminos
2 teaspoons apple cider vinegar
1 teaspoon minced garlic
1 teaspoon minced ginger
1 tablespoon toasted sesame oil
2 tablespoons agave syrup
 
SALAD
6 cups thinly shredded napa cabbage
2 cups shredded red cabbage
2 cups shredded carrot
½ cup thinly sliced green onion (about 3 whole)
 
GARNISH
¼ cup sliced almonds
Whisk all the dressing ingredients together in a small bowl.
 
Place the salad ingredients in a large mixing bowl. Pour the dressing over the vegetables and toss to mix.
 
To serve, divide the salad among four serving dishes. Garnish each portion with the almonds and serve immediately.
YIN AND YANG SALAD WITH JALAPEÑO-TAHINI DRESSING
MAKES 4 SERVINGS
 
Cabbage, romaine lettuce, carrots, cucumbers, peas, and fresh cilantro are tossed in a lemon-tahini dressing with the added heat of a green jalapeño. Jalapeño-Tahini is one of my favorite dressings.
JALAPEÑO-TAHINI DRESSING
1/3 cup tahini
1/3 cup lemon juice (from about 2 lemons)
2 tablespoons Bragg Liquid Aminos or Nama Shoyu
1 tablespoon jalapeño (about ¼ whole), or to taste
1 teaspoon minced garlic
3 to 4 tablespoons filtered water, as needed
 
SALAD
4 cups thinly shredded cabbage,
2 cups torn romaine lettuce
½ cup julienned carrots
½ cup sliced cucumbers
½ cup peas
¼ cup fresh cilantro leaves
 
GARNISH
3 tablespoons sesame seeds
Place all the dressing ingredients in a blender. Blend until smooth.
 
Place all the salad ingredients in a large mixing bowl. Toss with the dressing.
 
To serve, top the salad with the sesame seeds.
 
Will keep for 2 days in the fridge.

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