Raw Pistachio Salad Dressing from Swayze Foster

This is a GREAT salad dressing from Swayze Foster!

Raw pistachios - soak for a few hours
Lemon Juice of 2 small lemons
Celery Powder - a few pinches
1/4 cup water

Put into a blender and blend up.  YUM! 

Variations:
Use other nuts instead of the pistachios
Add 1/2 avocado
Use lime juice instead of lemon juice
Use fresh herbs (your favorite) or dried herbs
Add sun-dried tomatoes

Vice Cream!

My friend, Jeff Rogers, has written a book on Vegan Ice Cream.  It includes raw and almost raw recipes for ice cream with no milk or dairy.  I have tasted his recipes and they are delicious!  Go to his Facebook page to order it.  Below is one of his almost raw recipes.

Chocolate

1 3/4 cups raw organic cashews or cashew pieces
1 cup maple syrup
1 3/4 cups purified water (Ellouise: I would always used distilled for purity of water)
2 teaspoons natural vanilla flavor
1/4 teaspoon almond flavor
1/2 cup unsweetened cocoa powder

Combine the cashews, water, syrup, vanilla flavor, and almond flavor in a blender. Blend on high until silky smooth, at least 1 minute. With the motor running, add the cocoa powder and blend until evenly distributed.
Place the blender in the freezer for 40 minutes to 1 hour or in the refrigerator for at least 1 hour or up to overnight, until well chilled. Pour the mix into an ice cream maker and freeze according to the manufacturer's instructions. Serve immediately or transfer to airtight containers and store it in the freezer until ready to serve.

Easy Peasy Salad

I made this salad up tonight, just had a craving for peas!  It's very easy and raw except for the Nayonaise.  I'm sure there's a raw recipe for vegan mayonaisse out there somewhere but I was hungry and didn't look. :)

One package organic frozen peas
One onion (Walla Walla sweets are best but only in season once a year)
4 ribs of celery
Nayonaise - enough to moisten the mixture
Pinch of salt
Pepper (optional)
Lemon juice (optional)

Fresh peas are wonderful but it was 8:30 at night when I got this craving so I got frozen peas.  Put the peas in a bowl. Add finely chopped onion and celery.  Add Nayonaise to taste. Add lemon juice if desired.

Raw Zucchini and Tomato Salad

Zucchini is coming on and so are the tomatoes!  Why not combine them into a delicious salad?

Baby zucchini, diced
Tomatoes (I like grape tomatoes best)
Extra virgin olive oil
Apple Cider vinegar (or any other vinegar you prefer)
Parsley
Basil
Sea Salt

Combine the zucchini and the tomatoes.  Pour the olive oil and vinegar over them.  Add parsley and basil.  Salt to taste (unless you are a salt fiend, which isn't healthy--in which case, use just a pinch of salt!).

Variation: 8-15-12: I put Newman's Shitake Sesame dressing over it instead of the oil and vinegar.  It was delicious.  I know that's cooked so those of you who are "raw" might not want to do it. 

Fresh Raw Summer Red Grape Salad

The idea for this salad came to me because someone gave me a big bunch of seedless red grapes that were absolutely delicious! 

Bananas
Seedless Red Grapes
Gala or Fuji apples

Wash fruit in distilled water with fruit and vegetable rinse in the water.
Dry fruit thoroughly.
Quarter bananas lengthwise, then slice.
Grapes can be halved or left whole (your choice)
Core apples and then dice into small pieces.

Sprinkle lime juice over the top.
Enjoy!

Almost Raw Corn Salad

I found this recipe in the Better Homes and Gardens magazine for July 2012.  Sounds great!

Timing is everything.  Wait until the very last minute to cut the corn from the cobs for thsi salad.  That way, the corn stays as sweet and crisp as possible.

1/2 cup cider vinegar
1/4 cup sugar
1 tsp kosher salt or sea salt
1/2 tsp coarsely ground pepper
4 ears fresh corn (cut from cobs)
1/2 cup finely diced red onion (cut to same size as corn kernels), soaked in ice water for 20 minutes and patted dry
1/2 cup cucumber, seeded but not peeled. Dice to same size as onions
1/2 cup red or orange sweet pepper diced to same size as onions
1/2 cup cherry or grape tomatoes, halved or quartered
3 Tbs fresh parsley, finely torn
1 Tbs fresh basil leaves pulled apart
1 Tbs fresh jalapeno, seeds and veins removed, very finely diced
1/2 tsp sea salt or kosher salt
1 to 2 cups small arugula leaves

1. For dressing, in glass bowl whisk together vinegar, sugar, the 1 tsp salt adn black pepper until sugar dissolves.  Allow dressing to stand while preparing salad.
2. For salad, cut corn kernels from cobs (trim base of corn flat and stand it upright on a stable surface.  With a sharp knife use a swing motion to slice kernels from ears)
3. In a large bowl, toss corn and remaining ingredients except sea salt and arugula leaves.
4. At serving time, transfer corn mixture to serving bowl.  Season with the 1/2 tsp salt.  Add the dressing; gently thread in arugula leaves.  Serve immediately.  The Cucumers and tomatoes will begin to break down.  Makes 8 servings.

17 g carb, 2 g fiber, 2 g Protein ra

Are Your Zucchini and Tomatoes Coming In? Here's What to do With Them!

Raw Zucchini and Tomato Scramble

Zucchini (however much you can eat in a day)
Tomatoes (to make a pretty look)
Extra virgin olive oil
Apple cider vinegar
Parsley
Basil
Sea Salt

Peel zucchini and dice very small.  Dice tomatoes a bit larger.  In a bowl, mix the olive oil, vinegar, parsley, basil.  Pour over the zucchini and tomato mixture.  Add salt to taste.  YUM!