Sweet lips
03-30-2005, 09:30 AM
I think that this is the time of the year to get raw and stay raw - the weather has changed, fruit and veggies are plentiful and how about it. Here are some recipes that may be helpful to someone. They came from Allrecipes. I made some modifications to the recipes when they called for non-raw items. Hope this is usefull for someone.
Spinach Salad with Oranges, Almonds and Citrus Dressing 1 serving
What a wonderful way to eat spinach! It is rich in beta-carotene, lutein and vitamin C. Try any type of fruit in the salad, including dried fruit like apricots or cherries.
Prep time: 10 minutes
2 cups baby spinach leaves
1/2 cup orange sections
2 tbsp slivered or chopped almonds
2 tbsp Citrus Dressing (recipe follows)
In a medium bowl, combine the spinach leaves, orange sections and almonds. Add the salad dressing and toss gently to coat the leaves.
Citrus Salad Dressing
1/3 cup fresh orange juice
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
Salt and black pepper to taste
Whisk all the ingredients together or combine in a small jar and shake well. Keeps in the refrigerator for 2 days.
Per serving:
178 calories
11 g total fat (1 g sat)
0 mg cholesterol
17 g carbohydrate
7 g protein
6 g fiber
116 mg sodium
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Jodi's Marinated Veggies
Submitted by: Jodi T.
"I have taken this to MANY family and pot luck gatherings and it always is a huge hit. If you have other favorite veggies, you may add, or omit something if your family doesn't like it. Broccoli, cauliflower and mushrooms are just the basics." Original recipe yield: 10 to 12 servings.
INGREDIENTS:
1 head fresh broccoli, cut into florets
1 head cauliflower, broken into small florets
4 ounces fresh mushrooms, sliced
1 green bell pepper, chopped
3 stalks celery, diced
1 onion, finely diced
1/2 cup apple cider vinegar
2 tablespoons poppy seeds
1/2 cup agave nectur, honey or whatever you choose
2 teaspoons mustard powder
1 teaspoon salt
1 1/2 cups extra virgin olive oil
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DIRECTIONS:
In a large bowl combine broccoli, cauliflower, mushrooms, pepper, celery and onion.
In a medium bowl, combine the vinegar, poppy seeds, your choice of sweetner, mustard, salt and extra olive oil. Mix until well blended.
Pour the marinade over the vegetables and mix well. Chill overnight before serving. Keep any extras refrigerated.
Strawberry Spinach Salad I
INGREDIENTS:
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/4 cup honey
1/2 cup olive oil
1/4 cup apple cider vinegar
1/4 teaspoon paprika
1/4 teaspoon celtic sea salt
1 tablespoon minced onion
10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
1 quart strawberries - cleaned, hulled and sliced
1/4 cup almonds, slivered
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DIRECTIONS:
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, celtic salt and onion. Cover, and chill for one hour.
In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.
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Carrot Salad
INGREDIENTS:
4 carrots, shredded
1 apple - peeled, cored and shredded
1 tablespoon lemon juice
2 tablespoons honey
1/4 cup slivered almonds
salt and pepper to taste
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DIRECTIONS:
In a bowl, combine the carrots, apple, lemon juice, honey, almonds, salt and pepper. Toss and chill before serving.
Chloe's Quick Fruit Salad
Submitted by: Chloe
"This fruit salad is easy and fast to prepare. Try using pear or melon in place of the nectarine--or any other fresh fruit you enjoy!" Original recipe yield: 4 servings.
INGREDIENTS:
1 apple, cored and chopped
1 large orange, peeled, sectioned, and cut into bite-size
1/2 cup seedless grapes
1 nectarine, pitted and chopped
1/4 cup fresh orange juice
6 tablespoons of Alissa creame
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DIRECTIONS:
In a mixing bowl, combine the apple, orange, grapes and nectarine. If using a passion fruit, spoon out the flesh and chop.
Pour enough fresh juice to coat and prevent oxidation. Toss and refrigerate.
Serve with dollop of the creame.
Chrissy's Sweet 'n' Sour Tomato Salad
Submitted by: Chrissy
INGREDIENTS:
7 tomatoes
1 small yellow onion
1/4 cup raw honey or agave nectar
1/2 cup apple cider
1/3 cup extra virginoil
salt and pepper to taste
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DIRECTIONS:
Thinly slice the tomatoes. Cut the onion in half through root end, then thinly slice into half-circles. In a large bowl, toss together tomatoes, onion, sweetner of your choice, salt and pepper. You may adjust the amounts of vinegar and sweetner of your choice according to your taste. Serve at room temperature.
Colorful Tossed Salad
Provided by: Taste of Home's Light & Tasty
"Give fun crunch to a combination of fruit and mixed greens by sprinkling it with macadamia nuts. The vinaigrette enhances the taste of the salad without adding lots of extra calories." Original recipe yield: 8 servings.
INGREDIENTS:
1/4 cup white grape juice concentrate
3 tablespoons cider vinegar
2 teaspoons olive oil
1/2 teaspoon salt
1/4 teaspoon onion powder
10 cups torn mixed salad greens
8 large fresh strawberries, quartered
1 kiwifruit, peeled and sliced
2 tablespoons sliced green onion
2 tablespoons chopped macadamia nuts, dehydrated
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DIRECTIONS:
In a jar with a tight-fitting lid, combine the first five ingredients; shake well. Refrigerate until serving. Set aside 2 tablespoons of dressing. Place the greens in a salad bowl and drizzle with remaining dressing. Top with strawberries, kiwi and onion; drizzle with reserved dressing. Sprinkle with nuts.
Deeeelicious Vidalia Dressing
"Yummy dressing made with fresh Vidalia onions. If you can't find Vidalia onions, another sweet onion will do." Original recipe yield: 3 cups.
INGREDIENTS:
1 1/2 cups canola oil
1 cup apple cider vinegar
1 large sweet onion, peeled and quartered
1 clove garlic
1/4 cup honey or apple cider vinegar
1 teaspoon ground mustard
1 tablespoon salt
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DIRECTIONS:
Place the oil, vinegar, onion, garlic, honey mustard and salt into a blender or food processor and blend until smooth.
Oriental Style Ginger Dressing
INGREDIENTS:
1 cup olive oil
1/3 cup honey
1 cup apple cider
1/4 cup sesame seeds
1/4 cup minced fresh ginger root
1/4 teaspoon minced garlic
1 teaspoon sesame oil
1/4 teaspoon red pepper flakes
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DIRECTIONS:
In a small bowl, whisk together the oil, honey, vinegar, sesame seeds, ginger, garlic, sesame oil and red pepper flakes. Serve as salad dressing.
Spinach Salad with Oranges, Almonds and Citrus Dressing 1 serving
What a wonderful way to eat spinach! It is rich in beta-carotene, lutein and vitamin C. Try any type of fruit in the salad, including dried fruit like apricots or cherries.
Prep time: 10 minutes
2 cups baby spinach leaves
1/2 cup orange sections
2 tbsp slivered or chopped almonds
2 tbsp Citrus Dressing (recipe follows)
In a medium bowl, combine the spinach leaves, orange sections and almonds. Add the salad dressing and toss gently to coat the leaves.
Citrus Salad Dressing
1/3 cup fresh orange juice
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
Salt and black pepper to taste
Whisk all the ingredients together or combine in a small jar and shake well. Keeps in the refrigerator for 2 days.
Per serving:
178 calories
11 g total fat (1 g sat)
0 mg cholesterol
17 g carbohydrate
7 g protein
6 g fiber
116 mg sodium
__________________________________________________ _______________
Jodi's Marinated Veggies
Submitted by: Jodi T.
"I have taken this to MANY family and pot luck gatherings and it always is a huge hit. If you have other favorite veggies, you may add, or omit something if your family doesn't like it. Broccoli, cauliflower and mushrooms are just the basics." Original recipe yield: 10 to 12 servings.
INGREDIENTS:
1 head fresh broccoli, cut into florets
1 head cauliflower, broken into small florets
4 ounces fresh mushrooms, sliced
1 green bell pepper, chopped
3 stalks celery, diced
1 onion, finely diced
1/2 cup apple cider vinegar
2 tablespoons poppy seeds
1/2 cup agave nectur, honey or whatever you choose
2 teaspoons mustard powder
1 teaspoon salt
1 1/2 cups extra virgin olive oil
--------------------------------------------------------------------------------
DIRECTIONS:
In a large bowl combine broccoli, cauliflower, mushrooms, pepper, celery and onion.
In a medium bowl, combine the vinegar, poppy seeds, your choice of sweetner, mustard, salt and extra olive oil. Mix until well blended.
Pour the marinade over the vegetables and mix well. Chill overnight before serving. Keep any extras refrigerated.
Strawberry Spinach Salad I
INGREDIENTS:
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/4 cup honey
1/2 cup olive oil
1/4 cup apple cider vinegar
1/4 teaspoon paprika
1/4 teaspoon celtic sea salt
1 tablespoon minced onion
10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
1 quart strawberries - cleaned, hulled and sliced
1/4 cup almonds, slivered
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DIRECTIONS:
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, celtic salt and onion. Cover, and chill for one hour.
In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.
__________________________________________________ _______________
Carrot Salad
INGREDIENTS:
4 carrots, shredded
1 apple - peeled, cored and shredded
1 tablespoon lemon juice
2 tablespoons honey
1/4 cup slivered almonds
salt and pepper to taste
--------------------------------------------------------------------------
DIRECTIONS:
In a bowl, combine the carrots, apple, lemon juice, honey, almonds, salt and pepper. Toss and chill before serving.
Chloe's Quick Fruit Salad
Submitted by: Chloe
"This fruit salad is easy and fast to prepare. Try using pear or melon in place of the nectarine--or any other fresh fruit you enjoy!" Original recipe yield: 4 servings.
INGREDIENTS:
1 apple, cored and chopped
1 large orange, peeled, sectioned, and cut into bite-size
1/2 cup seedless grapes
1 nectarine, pitted and chopped
1/4 cup fresh orange juice
6 tablespoons of Alissa creame
--------------------------------------------------------------------------
DIRECTIONS:
In a mixing bowl, combine the apple, orange, grapes and nectarine. If using a passion fruit, spoon out the flesh and chop.
Pour enough fresh juice to coat and prevent oxidation. Toss and refrigerate.
Serve with dollop of the creame.
Chrissy's Sweet 'n' Sour Tomato Salad
Submitted by: Chrissy
INGREDIENTS:
7 tomatoes
1 small yellow onion
1/4 cup raw honey or agave nectar
1/2 cup apple cider
1/3 cup extra virginoil
salt and pepper to taste
--------------------------------------------------------------------------
DIRECTIONS:
Thinly slice the tomatoes. Cut the onion in half through root end, then thinly slice into half-circles. In a large bowl, toss together tomatoes, onion, sweetner of your choice, salt and pepper. You may adjust the amounts of vinegar and sweetner of your choice according to your taste. Serve at room temperature.
Colorful Tossed Salad
Provided by: Taste of Home's Light & Tasty
"Give fun crunch to a combination of fruit and mixed greens by sprinkling it with macadamia nuts. The vinaigrette enhances the taste of the salad without adding lots of extra calories." Original recipe yield: 8 servings.
INGREDIENTS:
1/4 cup white grape juice concentrate
3 tablespoons cider vinegar
2 teaspoons olive oil
1/2 teaspoon salt
1/4 teaspoon onion powder
10 cups torn mixed salad greens
8 large fresh strawberries, quartered
1 kiwifruit, peeled and sliced
2 tablespoons sliced green onion
2 tablespoons chopped macadamia nuts, dehydrated
--------------------------------------------------------------------------
DIRECTIONS:
In a jar with a tight-fitting lid, combine the first five ingredients; shake well. Refrigerate until serving. Set aside 2 tablespoons of dressing. Place the greens in a salad bowl and drizzle with remaining dressing. Top with strawberries, kiwi and onion; drizzle with reserved dressing. Sprinkle with nuts.
Deeeelicious Vidalia Dressing
"Yummy dressing made with fresh Vidalia onions. If you can't find Vidalia onions, another sweet onion will do." Original recipe yield: 3 cups.
INGREDIENTS:
1 1/2 cups canola oil
1 cup apple cider vinegar
1 large sweet onion, peeled and quartered
1 clove garlic
1/4 cup honey or apple cider vinegar
1 teaspoon ground mustard
1 tablespoon salt
--------------------------------------------------------------------------
DIRECTIONS:
Place the oil, vinegar, onion, garlic, honey mustard and salt into a blender or food processor and blend until smooth.
Oriental Style Ginger Dressing
INGREDIENTS:
1 cup olive oil
1/3 cup honey
1 cup apple cider
1/4 cup sesame seeds
1/4 cup minced fresh ginger root
1/4 teaspoon minced garlic
1 teaspoon sesame oil
1/4 teaspoon red pepper flakes
--------------------------------------------------------------------------
DIRECTIONS:
In a small bowl, whisk together the oil, honey, vinegar, sesame seeds, ginger, garlic, sesame oil and red pepper flakes. Serve as salad dressing.