Chopped Salad

Well, just as I got out the camera and turned it on to take a pic of my salad, I realized the camera’s done.  The screen doesn’t function anymore, and while I can take photos, I can’t SEE what I’m taking a photo of.  I don’t know if I dropped it or someone stepped on it.  Doesn’t matter.  It’s good to know before something important came up, like a trip to see family!

My post was simply going to be a recommendation on a way to prepare a salad differently, to chop it up finely.  I use plum tomatoes, jalapeno, minced by hand, add some garlic and lemon juice; then I let the food processor do some magic!  I throw in spinach, basil, cilantro, parsley, collards, red leaf lettuce, chives.  Put in a little at a time and pulse it until it’s finely chopped.  VERY easy and fast!  I believe the flavors can incorporate well this way, too, after you mix everything together.  Your salad will look like tabouli, and you may “trick” (oh, what a negative connotation for giving a person some amino acids!) someone you love into eating collard greens raw.

This, of course, is ONLY if I’m taking a break from my Champagne mango feast.

Salads

A microgreen salad with Russian kale, collards, red cabbage, purple kohlrabi, purple radish, and beet greens; spinach salad; and also a spring mix.  Topped with cucumber, jalapeno, and a black mustard seed-chive dressing.

Mmm!

Eat to your heart’s content

Zucchini, tomato, red bell pepper, and basil salad.  This is a great food-combined salad of non-sweet fruit.

Don’t limit yourself; eat as many fruits and vegetables as you want!  I wouldn’t consider the way I eat (raw food, I mean; not veganism, since that’s a lifestyle) as a “diet” in the sense that most people would.  I just have standards when it comes to food.

You eat three or more times a day.  Can you think of a better category to have standards for than food?

Dr. Cow Cheese Wraps

Many people seem to not like soy-based vegan cheeses as much as they had liked cow-milk or goat-milk dairy products, but Dr. Cow Cheese is really getting some attention.  Some of the greatest things about it is it’s raw, has a short list of identifiable ingredients, the fat comes from whole nuts and seeds, and it’s not too salty/dehydrating.  Besides that, there’s the taste – incredible!  I have been fond of my own cooked vegan cheeses in the past, and still continue to make a cashew-red pepper one for my boyfriend.  While I rarely eat raw vegan cheese, I think this one is the best choice for store-bought.  www.dr-cow.com  You can get Dr. Cow online or in some places in New York City and New Jersey; see their Website for more information.  No dirty sock smell here! 

Wraps with Dr. Cow hempseed cheese, kale, red bell pepper, tomato, basil (I love the smell of fresh basil), and spinach:

I haven’t been posting a lot lately, but I do plan on making a raw lemon meringue pie later this week from Sweet Gratitude.

Urban’s Back! Fat Free Papaya Salad

Admittedly, I’m mad about most fresh foods, but this salad just hits the spot and is perfect – better than any papaya salad I’ve had in a restaurant!  I’m really excited and would like to thank Urban Vegan for creating this.  I’m going to make it more often; this was the first time I had worked with green papaya.

Shown here with radish (including a heart one I made for my boyfriend but figured I’d eat it myself ), snap peas, carrots, tangerine, lime, Thai basil, purple kale, and cilantro, along with the ingredients for the salad.

Thanksliving Spread

The first tray has carrots, cucumbers; zucchini pasta with Brazil nut pesto; marinated & dehydrated mushrooms; celery; red and yellow marinated and softened bell peppers; guacamole; and leaf lettuce.

This pan has tomato & red bell pepper dehydrated wraps; spicy walnut filling; red bell pepper macadamia hummus; salsa; sprouts; sun-dried tomato and basil macadamia hummus; and sun-dried tomato and olive pate.  The tomato & basil hummus reaffirmed my belief that raw hummuses are the greatest!  Love the bell pepper one, too. 

We are also having a kale salad, a mixed green salad, and the raw pecan turtle cheesecake.  There will be cooked vegan food, too.

Hope to have more pictures tomorow!

Urban Vegan Tester – Nicoise Salad

(Modifications made to be raw)

It’s not unusual for me to eat a whole salad spinner bowl full of salad, and I didn’t stop with this one, either.  I love the combination of ingredients for this salad and also the dressing!

Urban Vegan’s Raw Slaw

I’m not a huge fan of cabbage, but I will be eating this raw slaw!

Urban Vegan’s Jicama Salad

I can’t decide whether to eat this for breakfast, lunch, or dinner, but I might decide on all three!  It’s very unique and tasty.  Lots of texture, too.

www.urbanvegan.blogspot.com

Veggie Wraps

I saw this link on someone’s blog the other day and thought it was a great idea to make raw wraps with all vegetables and no added oil:  http://www.rawfreedomcommunity.info/forum/showthread.php?t=117  I used 10 plum tomatoes, 2.5 red bell peppers, 1/2 juiced lemon, 1/2 tsp. salt, one avocado, and 1.5 T. of psyllium husk powder.  And instead of onions and garlic, which are too strong for me now, I used 1.5 green onions.  Also made an awesome raw hummus with macadamias.  I love raw hummus!  The directions say to flip the wraps after 4 hours of dehydrating; however, mine took about 8-9 hours of dehydrating, some longer, before I could flip them or they would have fallen apart.  Maybe mine have more water content. 

Either way, they are delicious, healthy, and easy to make!  Shown here with kale and hummus.