Fresh RAW Corn Salad |
Fresh Baby Arugula |
This recipe will serve one person for a meal if you are on a RAW diet, or 2 if you are using it as a first course to a meal.
Avocado Mango Salad
Avocado Mango Salad |
Serves 1 or 2
DRESSING:
1 clove garlic, minced
2 tablespoons lemon or lime juice
1 tablespoon olive oil
1 tablespoon agave syrup (or honey or other sweetener of choice)
SALAD:
1 red bell pepper, seeds & membranes removed, sliced thinly
1 mango, peeled, sliced thinly
1 avocado, sliced thinly
4 cups mesclun, arugula or baby greens
½ cup fresh herbs of choice: basil, cilantro
Whisk together in a small bowl the dressing ingredients. Combine in a large bowl the bell pepper, mango and avocado and pour the dressing over. Toss gently to combine. Set the greens onto a large plate and pour the salad over. Garnish with herbs of choice.
These are both really wonderful salads, once I ate very often as they were particular favorites. Being on a RAW diet does not mean all "rabbit food". At least it is possible to make fruits, nuts, seeds and vegetables into some great foods that do not resemble a typical salad. I used one of Ani Phyo's cookbooks (Ani's Raw Food Kitchen) to start with and made some of her Black Sesame and Sunflower Seed Bread. It was so marvelous with guacamole, and I used it with some smoked salmon (smoked at under 115 degrees; still considered "RAW") and fresh tomato slices one morning for breakfast. It is thinner than bread, and obviously it is not real bread as we know it, but it is delicious and satisfying. I used her recipe for poblano chilies stuffed with cashew "cheese" but found her recipe for the mole sauce completely wrong. Having spent my formative "learning to cook" years in Guatemala, this recipe did not resemble anything I ever knew as a mole sauce. So, I made up my own, calling it Guatemalan Mole in the RAW. I love this mixture and it can also be made sweet and served over fruit if desired. I created soups regularly, using my Vita Mix blender for smooth consistency.
Guatemalan Mole in the RAW
Serves 2 - 3
SAVORY VERSION:
1 tomatillo, cut in quarters
½ red bell pepper, cut in chunks
¼ cup sun-dried tomatoes
2 dates
2 tablespoons olive oil
2 teaspoons cocoa powder (RAW, preferred)
½ teaspoon ancho chili powder,or other hot chile, to taste
¼ cup water, as needed
1½ teaspoon unhulled sesame seeds
1 tablespoon pumpkin seeds
1 inch whole Mexican cinnamon (true cinnamon), OR 1 teaspoon ground)
2 allspice berries
½ teaspoon annato powder (sold in some specialty shops)
½ teaspoon salt
¼ teaspoon black pepper
If using a Vita Mix blender, place all ingredients into blender and puree until very finely ground, adding the water as needed to make a thick gravy-like sauce.
NOTES: If using a standard blender, place all ingredients in the blender except the whole spices and seeds. Using a spice grinder or a small bullet blender with flat blade, grind the spices and seeds until very fine, then add to the blender and process until well pureed.
SWEET VERSION:
1 tomatillo, cut in quarters
½ red bell pepper, cut in chunks
¼ cup sun-dried tomatoes
½ cup dates
2 packets Sweet Leaf Stevia
1 tablespoon agave syrup
2 tablespoons olive oil (can substitute Walnut oil)
2 tablespoons cocoa powder (RAW, preferred)
½ teaspoon ancho chili powder (or other dried hot chile, to taste)
1 cup water, as needed
1½ teaspoon unhulled sesame seeds
1 tablespoon pumpkin seeds
1½ inch whole Mexican cinnamon (true cinnamon), OR 1 teaspoon ground)
4 allspice berries
½ teaspoon annatto powder (sold in some specialty shops)
½ teaspoon salt
¼ teaspoon black pepper
Follow same directions. May add 2 - 3 bananas to the blender and use this as a pudding, or use the sauce over other fruit, as desired.
If you are interested in getting healthier, try the RAW lifestyle. There are hundreds of recipes all over the internet with great recipe ideas from the mundane to the sublime. There are more "cookbooks" than I can count that will help you to discover all that is possible on a RAW food lifestyle.
My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.
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