Saver the end of summer by enjoying this salad. Use smallish zucchini and shave ribbons off of them; rotating every third cut or so. Do not add olive oil, lemon or salt until just before serving as they will break down zucchini. I like to use the sweet “Sun Gold” Tomatoes
45 minCook Time
45 minTotal Time
- 1/3 Cup Extra Virgin Olive Oil Sherry or Apple Cider Vinegar
- 3 Tablespoon Sherry or Apple Cider Vinegar
- 1 Tbsp + 1 tsp Grade “B” Maple Syrup (thanks, Carla, for the motherload you shipped me from New Hampshire)
- 2 Teaspoon chopped garlic
- Sea Salt and Freshly Ground Pepper to taste (I used about 1 tsp of each)
- 1/4 Teaspoon Dried Thyme
- 2 Teaspoon Curry Powder
- 2 Teaspoon Orange zest
- 2 Cup cooked Wild Rice
- 2 Cup cubed roasted Butter nut Squash
- 1/2 Cup chopped dried Pears
- 2-4 Large large handfuls of Spinach Leaves (depending on how “green” you like your salads)
- 1/4 Cup chopped Flat Leaf Parsley
- 3 Green Onions, thinly sliced
- 1/2 Cup Roasted Pecans
- optional: Pomegranate Seeds for color
- In a large bowl; whisk together Olive Oil, Vinegar, Maple Syrup, Garlic, Salt and Pepper, Thyme, Curry Powder and Orange Zest
- Add Wild Rice, Squash and Dried Pears and toss until coated—You can do this up to a day in advance. Adjust seasoning (that’s CHEF SPEAK for “increase salt and pepper”) if necessary
- Within 2 hours of serving, incorporate the Spinach, Parsley, Green Onions into the rice mixture
- Top with Roasted Pecans and Pomegranate Seeds
- Cooking of Wild Rice
- Note this cooks exactly like brown rice
- Preheat oven to 350.
- In an oven-safe pot with tight fitting lid, bring 2 1/4 Cups water, 1 Cup Rice and ½ tsp Sea Salt to Boil
- Turn off heat, cover rice and transfer to oven
- Cook for 45-50 minutes or until Rice has started to open and you can see some white.
- Roasting of Butternut Squash
- Preheat oven to 350 degrees
- Toss 2 Cups cubed Squash with 1 Tbsp Olive Oil and ½ tsp of Salt
- Spread onto baking sheet
- Roast for 22-25 minutes
You can cook Rice and Roast Squash 1-2 days advance You can toast Pecans up to 7 days in advance and store in sealed container Top with Toasted Pecans at the last minute so that they stay crunchy.
Chickpea Bulgur Dressing
This is a bit of a hybrid between Hummus and Tabbouleh. It can be eaten alone or added as a condiment to veggie burgers or atop a salad of romaine greens. It is fairly quick to come together, working the chickpeas and other ingredients while the bulgur […]
5 minPrep Time
5 minTotal Time
- 2 Cup Raw Cashews
- 1/4 piece Vanilla bean
- 2 Tablespoon Raw honey or raw agave nectar
- pinch Sea salt
- Distilled water to adjust consistency
- Soak 2 Cups Raw Cashews in distilled water at least 2 hours (I do this overnight)
- Drain and process in food processor with a little vanilla (bean if you want to be totally raw, Costco has them for cheap!), Salt and Agave nectar or Honey).
- Adjust consistency incrementally with water. Store in refrigerator for up to 2 weeks.
At first, the ingredient combination in this recipe seems a little wacky but the flavors truly work. I often double or triple this recipe and enjoy it for a few days
These Raw Tacos are GREAT! Even non-raw foodies LOVE them. Make a batch or two of the taco meat and keep it on hand to enjoy over a salad or straight out of the jar! For a crowd or informal buffet dinner, set out taco meat, wrappers and bowls of assorted salsas, guacamole, cashew cream and vegetables and have your own fiesta
Compared to a regular potato, sweet potatoes contain more nutrients and are lower on the glycemic level.
This is a great way to use berries that are starting to turn.
Sunchokes can be eaten raw, having a water chestnut quality to them, or they can be roasted to caramelize the natural sugars. Here, we first oven roast them with the turnips before turning into a soup.
10 minPrep Time
35 minCook Time
45 minTotal Time
- 4 Medium Sweet Potatoes peeled and cut into 1 inch pieces (large chunk)
- 1 Medium Spanish (yellow) Onion peeled and cut into 1 inch pieces (large chunk)
- 2 Clove Garlic peeled
- Water enough to cover by 1 inch
- 1/2 Cup Grade B Maple Syrup or 1/2 cup Brown Sugar
- 2 Chipotles in Adobo found in a can in the Hispanic section of Grocery Store
- 1/4 Freshly Squeezed Lime Juice or Apple Cider Vinegar
- 1 Cup Milk (Soy, Cow, Rice, Almond)
- Salt and Pepper to taste
- Place Sweet Potatoes, Onion and Garlic in 4 quart plus-size pot and cover with water.
- Bring to boil and reduce heat to medium. Cook until Potatoes are tender--about 20 minutes.
- Remove from heat and cool slightly to make handling easier. Add Syrup and Chipotle Chiles
- Transfer to blender (in batches) and puree until smooth. Return mixture to heat and bring up to almost a boiling point. Reduce heat to simmer and add Lime Juice, Milk, Salt and Pepper to order