Raw Mediterranean Kale Salad--Now that's a great salad!

Searching the internet for some salad alternatives I constantly came across one recipe in particular using raw kale.  You might have come across it yourself, you know the recipe that requires you to use an avocado and lemon juice to massage the kale so that it is more palatable.

Okay... I finally broke down and gave it a go.  Not sure about you but I like my avocado so that it is still recognizable.  Even in my guacamole, I can clearly see that the main ingredient is avocado and not some kind of green mush.   Well guys, thanks for the recipe but I'll pass!  It was not enjoyable at all.

So this week I decided to make my own version of a kale salad that excites my taste buds.  Exploring in my fridge I came across a small jar of capers in sea salt (not the ones in brine solution).  Ah, that's it...lets make something that has zing and reminds me of the Mediterranean!

The salad was so easy to make and there was no need to wilt the kale or massage it to tenderize it!  Just prep, toss and enjoy!

Raw Mediterranean Kale Salad

Ingredients:

1Bunch of organic kale (de-stemmed and cut into small pieces)

12 Grape tomatoes

2-3 Green organic onions (chopped)

16 Kalamata olives (diced)

1/8 C pine nuts

Dressing:

1/3 C EVOO

1/8 C Lemon juice

12 cappers (finely chopped)

Place all ingredients including dressing into a large bowl except for pine nuts.

Toss to coat, sprinkle with pine nuts and enjoy!

Raw Corn Tortilla-Finally something I could sink my teeth into!

After many attempts of trying to make a raw bread and failing miserably, I decided to give wraps a go.  The first recipe I tried was taken off a website.  Which one?  Can't even remember.  The wraps were okay, but not to my liking.

Well, this past weekend I picked up some great corn from a local organic farm. Way to much to eat, I decided to take a few cobs and try my hand at making wraps again.  This time, I decided to just let the recipe unfold with my gut feelings as to what to add.  Corn being the main ingredient, I added a slew of other things in my vitamix and blended away.  Taste testing along the way to make sure that the un-dehydrated product was yummy so that the final product will be the same!

It didn't take long before the raw tortillas were placed in the dehydrator!  Hours later, the final product looked as good as the raw tortillas I picked up at the local health food store, at a fraction of the cost!

Yuppie, finally I raw corn tortilla I could sink my teeth into!  And delicious too!

A great lunch after a morning of yoga.

Namaste!

For Andrea: Thai Cuccumber Rolls

What you will need:
1 medium cucumber
Fresh basil or other basil
Fresh corriander
Fresh Mint leaves
Mung bean sprouts or other sprouts of your choice (pea sprouts would work really well here too)
Thai chilli or any other availble chilli, I used a jalepeno pepper
Kelp noodles if available
Shredded carrot or cut into thin slivers (for added colour-optional)
Red pepper cut into slivers (nice added color as well-optional)

Thinly slice cucumber lengthwise using a madoline.
Add filling ingredients and roll

Thai Peanut Sauce
1 Tbsp almond butter
1 Tbsp cashew butter
1-2 Tbsp tamari or nama shoyu
1/2 minced garlic (add more if you like it very garlicy, I started with half and added more if needed)
1/2 tsp freshly grated ginger (more or less to your taste)
1 tbsp lime juice

Add water to think out the sauce to a consistency that coats your rolls.

Dip and enjoy!

We had these as a light lunch after a morning hike. They are definately going to be my new favorite! 
Sorry, I don't have a picture to post, you'll just have to take my word for it that they look awesome

A Walk on the Wild Side-Workshop; A message from Lisa our Master Herbalist

Greetings,

This Sunday is our Walk on the Wild Side adventure. I am looking forward to Fortunata's amazing yoga leadership under the willows and later introducing our guests to the plants. Thank goodness we have had a bit of rain to liven up fields and forest! I would like to invite all participants to add a stone or two the healing labyrinth that is being built on the property. At present, the creation is in its beginning stages of design and already has stones from 7 different countries. This labyrinth will always be open for those who need its wisdom and peace. If you would like to add your energy and love to this project, stones may be up to 8" in diameter of any shape form and colour.

Green Blessings,

Lisa

Pleasantly Surprised!

The raw Alfredo sauce was totally amazing!

Added a little dash of nutmeg to really bring the flavor of a cooked sauce.

Dessert will have to wait till after my evening yoga class.  Found a patch of wild raspberries ready for picking at the edge of the forest on our property so I made some raw wild raspberry kream tarts!  I used organic vanilla powder instead of vanilla extract so they look like they are chocolate raspberry tarts.  No diff, they taste good regardless.

Total yummines!

Raw Alfredo Sauce? Can it possibly be as good as they say?

I picked up some fresh yellow and green zucchini from the market the other day so my plan is to make zucchini noodles for diner tonight.  The dilemma...looking for something other than a marinara sauce or pesto!  Although I like them both, I am really craving for something creamy!  

Voila... Alfredo sauce...it looks good but does it taste as good as the traditional "cooked" version without cheese and cream?  

So I'm stepping out of my box today and going to prepare the sauce.  Not sure about some of the spices that others are using in their recipes, don't sound like they should really be in a good Alfredo sauce. 

Well, I'm game to give it a go and try to come up with something that satisfies my taste buds!

I'll fill you in a bit later on the results!

Kohlrabi-Mexican Style Wraps

These were awefully yummy and so easy to make!

Give them a try.

Kohlrabi wrap: Wash, peal and slice kohlrabi into thin slices using a mandoline, set aside.

Filling: in a food processor or high speed blendar add the following

• 1/3C-1/2 C raw cashews
• small clove of raw fresh garlic
• 1 tbsp EVOO
• handfull of corriander
• 1/2 tsp cumin
• 1/2 medium avacado
• 1/2 medium jalepeno pepper (seeded) (add more if you like it hot and spicy)
• Himalayan salt to taste

Process until you obtain a nice smooth pate like consistency.  If too thick add a touch of filtered water to thin out. 

Salsa topping:

• 1/2 large tomato (chopped into small pieces)
• handfull of corrianderm (finely chopped)
• 1 small green onion
• 1/2 medim jalepeno pepper (seeded and finely chopped)
• Himalayan salt to taste
• 1 tbsp EVOO

In each slice of kohlrabi, add enough filling and roll, top with salsa. 

Makes 8 x 3" wraps enough for a light meal for 2 or appetizers for 4!

We enjoyed them as a light lunch on one of the hottest days of the summer so far this year. 

Enjoy!

Gotta love summer.