RawFoodBlog

Put salads in  jars for the week and use a zip-loc air remover ($6) to make them last longer! I was thinking it might tidy up my salad drawer.

https://www.facebook.com/photo.php?fbid=509220929108926&set=a.396342803730073.97369.100000630697447&type=1&ref=nf

And here’s how you vacuum seal the jars, if you want to make several at a time, for later in the week:

http://www.youtube.com/watch?v=NMDfyRjfBbc

by Doreen G. Howard

http://www.almanac.com/blog/container-gardening/salad-garbage

March 5, 2013

Don’t throw away your lettuce stems. Grow more salad on a sunny windowsill.Credit: Doreen G. Howard

I couldn’t believe what I saw on Facebook a couple weeks ago—lettuce growing in a glass of water.  I had to try it.

The instructions specified that one should cut off all lettuce leaves from a fresh head, leaving an inch-or-two stem, and put it in an inch of fresh water in a bright sunny window.  This works only with lettuces that form a round head or cone at maturity, not leaf lettuces.

There were three heads in my refrigerator, romaine, red leaf and Bibb.  I cut them all in the manner described and refrigerated the leaves in a sealed bag for salads.  Then I put an inch of water in various containers and put the stems into them.  All were placed under the LED Mini Garden I received to trial in early February from Tucker’s Pride.  I set the seven-inch-long garden’s timer for 12 hours of light daily.

I used a LED Mini Garden in my kitchen as the light source under which to grow lettuce stems.

I usually throw stem sections of head lettuce in the compost bin, so I figured even a handful of fresh leaves would be a plus.  I got those and much more!

Within three days, there was dramatic growth of fresh, dark green leaves from all stems.  The romaine was the tallest, red-leaf almost as vigorous and the Bibb immediately put its growth into curving leaves, forming a lose head.  Two days later (which was five days after sitting the stems in water) I cut my first salad!  Leaves were crisp, tasty and fresh.

Raw “No-Chicken” Salad-

On youtube-

Raw Mock Chicken salad  recipes don’t taste like chicken. Rather, it’s their texture that give these salads their “chickenness.”This recipe gets that chicken-salad-like texture by using raw cashews. It’s a good contender for substitutions… Just make sure you’ve got the ratio of  nuts to vegetables. Do not omit the apple or the cashews, though, because they are integral to the flavor of this recipe. It’s superb with the yellow curry!

Ingredients:

1 1/2 cups (soaked) cashews

1/4 c.( sprouted) sunflower seeds (soaked one day, sprouted 1- 1 1/2 days – optional)

juice from 1/2 lemon
1/4 tsp turmeric
1 garlic clove
dash of Himalayan rock salt, sea salt

dash pepper

1/4 tsp. thyme
Blend in a food processor until creamy with a few chunks.
Mix by hand or pulse quickly with:

1/2 an apple

1 celery stalk

1 green onion
sprinkle paprika

Instructions:

1. Add 1st 8 ingredients into a high-speed blender or food processor. Process just a few seconds,  until it’s somewhat chunky.
2. Pour into a large bowl. Add chopped celery, apple, onion and paprika.
3. Mix everything together by hand. Pour into egg cups, use as a dip, or fill lettuce leaves or raw crackers Sprinkle with pepper and paprika. Chill.

Yellow Coconut Curry Paste (mix with coconut milk when you need it)

on youtube-http://youtu.be/0WOS-fcfsWc

Today, I share a simple, straight forward Detox Salad that is refreshing, light and clean.It is full of vitamins and minerals to give the body an extra boost. It is also great because leafy greens are diuretic in nature and can help expel added water weight. Greens also help to bring balance to the system by adjusting pH, they also help eliminate any toxins that may be present and are loaded with vitamins that we tend to lack through the winter months.

Detox Salad Recipe
- 4 cups any greens or baby lettuce
- 1/2 cup carrots, shredded
- 1/2 cup alfalfa sprouts
- 1 c. dandelion greens
-1/4 c. shredded beets, marinated, if desired
-1/2 apple, shredded
-1/4 cup walnuts, chopped, optional
-1/4 c. raisins, optional

Dressing
- juice of 1 lemon
- 1/4 c Stevia, coconut nectar or honey to taste
- 1 teaspoon fresh garlic, diced
-1/2 tsp. ginger
-4 drizzles of flax oil or extra virgin olive oil (optional)
-4 drizzles of your apple cider or coconut vinegar
-1/2 tsp. Bragg’s Kelp seasoning
-1/4 tsp. turmeric

-salt and pepper, herbs like rosemary, to taste

Arrange the greens on a plate and arrange the carrots, apples and sprouts in circular piles along the top of the plate like a rainbow – I like it all jumbled up but you can make it as you choose. Then, mix the dressing ingredients and drizzle on top.
Marinated Beets-

1-1/2 beets
1/4 onion
1 T apple cider or coconut vinegar (or more to taste, for sweetness)

Use the food processor, mandoline or shredder, or spiralizer to slice the beets and onions to desired shape. Pour into a bowl.
Add apple cider vinegar and mix well. The longer it sits, the softer they’ll be!

http://www.longevitywarehouse.com/Articles.asp?ID=448

1 ounce chia seed oil – very strong de-toxifier
4 ounces e.v. olive oil
4 ounces (1/2 glass) lemon juice
3 Tab. tahini
2 tsp. tocotrenols (rice bran solubles)
2 tsp. maca powder
2 tsp. baobab powder
2 tsp. Ashwaganga powder
2 tsp. Google Lipid (sp?) (thyroid tonic)
2-3 tsp. honey
3 cloves garlic
4 squirts minerals
2 tsp? sea salt
Blend

http://gersoncooking.blogspot.com/2009_05_01_archive.html

Chard Rolls

4 Chard leaves
2 Medium size potatoes
1 Carrot
1/2 of an onion – sliced
1 Clove of garlic

The potatoes are cooked in water. Once cooked they are drained and placed in a bowl with the carrots and made into a puree. The garlic and onion are also added to this puree.
The chard leaves are washed and separated. They are then placed in very hot water but making sure that they do not cook too much. Each leaf is spread out and with a knife; the base of the leaf is cut off and discarded. In the center of the leaf a spoonful of the pure is placed. Once enough pure is placed then each leaf is rolled up and put onto a serving dish. The rolls are then ready to be served.
Posted by Felix S. at 9:52 AM 0 comments
Tuesday, May 19, 2009
Rye Bread

4 cups rye flour
2 cups whole wheat flour
½ cup molasses
2 tablespoons dry yeast
With ½ cup warm water
2 cups additional water to mix the dough

Let rise for 1 hour 15 minutes.
Put in baking pan, raise again one hour,
Bake about one hour at 375

Salad Dressing

8 Oz. of Orange juice (strained)
1 Oz. of Apple vinegar
1 clove of garlic
Dill, tarragon and marjoram (to taste)
1/4 of bell pepper
1/4 of white onion

The ingredients are added to blender. If dressing is too acidic then some brown sugar or honey can be added. After having blended the ingredients the dressings can be refrigerated for four to five days.

You can add any vegetable that you prefer like some beets, celery, zucchini or any thig else it just has to be organic.

Oatmeal Cake or Cookie

- 2 cups (equivalent to 16 oz.) of whole grain organic oatmeal. The oats must be in a powder form so this can be done by placing the oats in blender (or food processor) for a few seconds until they are the right consistency

– 2 or 3 bananas (mashed)
- 4 oz. of orange juice
- 4 oz. of apple sauce
- 4 oz. of honey
- handful of raisins (if preferred)
- 8 oz. of grated carrot can be added (if desired)

- Add oats to form soft dough with all the ingredients. Dough must be easy to stir. For added flavor you can pour some orange juice or liquid from raisins (this is made when raisins are stewed overnight in water to help them become softer. Once the raisins have been sitting in water they turn the water into a sweet nectar that can be added to the cake/cookie). Chopped fruit can also be added. Place all ingredients in a oven safe cake pan or cookie sheet and bake in oven (350 degrees Fahrenheit) until it’s brown.

Rice Pudding

1/2C of rice
2C of water
1/4C of brown sugar
2C of raisins (or raisins to taste)

The rice is washed, drained and then placed in a pot with water. When the water reaches boiling point the brown sugar and raisins are added. The heat is placed very low until the rice is cooked. Refrigerate and serve when cool.

Cabbage with fresh green Peas

1/2 a head of cabbage sliced
1/2 cup of Green peas
1/2Onion
A few cloves of Garlic
Laurel to taste
Dill to taste
Hypocrites soup for flavoring

The cabbage, peas, onion, garlic, laurel, dill and soup are placed in a pot over a very low temperature on the stove. Cook these gently as if you were steaming the vegetables.

Carrot Soup

The main vegetable can be substituted for that one of your choice such as Cauliflower, zucchini, broccoli or potato.

5 Carrots (or main vegetable of your choice)
1 Potato
1 Onion
A few cloves of Garlic
1/2 cup of Hypocrites Soup
Dill to taste
Parsley to taste

All of the ingredients are cooked together. It is important to thoroughly cook at high temperature the vegetables but then as soon as they boil they should be set to simmer for 45-60 minutes. Once they are cooked until soft they are placed in a blender until mashed evenly. The soup is served hot.

Hippocrates Soup

This will render four (4) servings.
- 4 medium potatoes cut in pieces
- 2 small celery roots. If these are not available then 3 stalks of chopped celery can be used
- 1 chopped white onion
- 1 chopped leek
- 1 whole garlic. Chop off the ends but you do not need to peel the whole garlic.
- 5 to 6 Medium tomatoes
- pieces of parsley
Make sure that all vegetables are thoroughly cleaned with distill water. Once veggies have been washed well then place all vegetables in a large pot (with lid). Put enough water in pot so that it covers all of the vegetables. Cook at a high heat until the vegetables boil and then turn down to a simmer for two to three hours. When the veggies are cooked then use a food mill to make the soup. You can determine the thickness of the soup to taste

Gerson Cooking Recipes

This are just some helpful tips about how to prepare some gerson dishes
Sunday, September 27, 2009
Papaya and Kiwi Salad Dressing

1 papaya, peeled and cubed – the amount depends on the size papaya papaya.
2 cubed peeled kiwifruit.
2 tablespoons vinegar.

These ingredients are put in the blender. If the dressing is too thick distilled water is added.

Taste when this is smooth . You can add 2-3 teaspoons of honey. Also add little tarragon – to taste.

Pear or Apple Sauce

- Cook 8 to 10 (red apples or pears) with 2oz. of water. These are cooked almost by steam because a very low flame is used.

- Once the fruit is cooked place the fruit (pears or apples) through the food mill and it will make the fruit (apples or pears) into a sauce.

Turkish Eggplant Salad

Choose only Organic vegetables

2 eggplants, rinsed and scored in quarters
1 small onion, chopped (cook on low if desired)
1 Tbsp cider vinegar (or white)
small bunch chopped parsley
2 tomatoes, chopped fine
Flax oil

Method:

Bake eggplant for 1 hour or until soft at 350 degrees. Cool and scoop with a spoon. If many seeds are present, these can be removed. Mash together with onion, vinegar, parsley, and tomatoes and flax oil. Serve on large lettuce leaf or in nice salad dish with parsley sprigs.

· Additions: red pepper chopped fine (cook as needed).

Add 2 cloves of garlic, if desired

Yummy Spinach

50 ml (1/8 cup) green onion or chives, chopped
250 ml (1 cup) spinach, rinsed, chopped
250 ml (1 cup) Swiss chard, rinsed, chopped
75 ml (1/4 cup) water or vegetable stock

Wash vegetables well. Cut away heavy stalks of chard and chop into bite sized cubes. Pour water into a fry pan or waterless cooker. Heat until bubbling slightly, add spinach and chard stalks. Stir fry on LOW heat for 5-6 minutes or until vegetables look clear. Add spinach and chard leaves. Simmer, watch and stir using a wooden spoon. Add extra water or vegetable stock only as necessary. Simmer until wilted and tender. Add chives or green onions for last 1 ½ minutes of cooking.

Serve hot.

Suggestions: Double the recipe and save some for salad. Chill well. Serve as a salad with fresh chives sniped on top.

Try: A squeeze of lemon juice on 1 tsp cider vinegar on Top…especially as a salad…drip 1 tsp flax oil over salad and enjoy.

http://renegadehealth.com/blog/2012/03/19/awesome-quinoa-salad/

4 cups of quinoa, rinsed well, cooked and cooled (He and Ann Marie cook their quinoa. You could sprout it by soaking for 8-12 hours, then sprouting for 1 – 1 1/2 days.)

To cook quinoa in rice cooker add 4 cups of quinoa to 4.5 c of water, put on white rice setting.

On the stove add 4c quinoa to 6.5c water bring to boil and allow to simmer slowly with lid on for 12-15 until water is absorbed and quinoa has expanded with little rings around it

Veggies:

There are no rules here, use what you have, I like crunchy and below is what i used on the video

5 carrots diced
5 stalks celery diced
1.5 apples diced
4oz sugar snap peas diced
1 red bell pepper diced
Fresh organic corn (we didn’t have corn in the video but it is a delightful addition both for flavor and color)

Dressing:

Again this is a large portion but it does keep very well. Basically half and half oil and a small amount (proportionately) of maple syrup. take to work in a jar and leave in the fridge for days when you don’t have time to take lunch. Grab a to go salad and use your own organic dressing.

1/2 cup olive oil
1/2 cup balsamic (I love fig balsamic)
2 tbsp maple syrup
Himalayan salt and pepper to taste
Crushed garlic (optional)

Whisk dressing ingredients together or put in jar and simply shake up (it’s that easy!) Dress only the portion of salad you wish to eat and store remainder separately for up to 5 days (dressing will keep longer). Top with avocado and add some sliced almonds (toasted is nice) or pine nuts and enjoy

You can get more from Shivie here: www.thecookandbutler.com

And on Facebook https://www.facebook.com/timetoocuppy

I like the Braggs blueberry a lot on my salad and can’t wait to get the pineapple. I wasn’t sure at first but now I love it. My salad has:
Guacamole
Alfalfa sprouts
Chickpea sprouts
Wehani sprouts
Lentil sprouts
5 almonds or walnuts
Tomatoes
Cucumber
Mixed green lettuce
Carrots
Green onions
Mushrooms
And anything else I can find

http://budgetbytes.blogspot.com/2012/02/crunchy-asian-salad-726-recipe-121.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+BudgetBytes+%28Budget+Bytes%29

Total Recipe cost: $7.26
Servings Per Recipe: 6-8
crunchy asian salad $7.26 recipe / $1.21 serving
via Budget Bytes by Beth M on 2/6/12

Cost per serving: $1.21 (assuming 6 servings)
Prep time: 20 min. Cook time: 0 min. Total: 20 min.

INGREDIENTS COST
1 recipe sesame ginger dressing $2.87
1 small head red cabbage $1.92
2 medium carrots $0.42
1/2 bunch green onions $0.60
1/2 bunch cilantro $0.65
1 cup peanuts $0.80
TOTAL