A super easy salad to make, this is my go to when traveling. Made by massaging avocado into torn leaves of kale and then adding a squeeze of lemon to soften the leaves, and then tossing in sprouts.
Full of vitamins, minerals, chlorophyll, and antioxidants to combat travel stress (including time zone changes, sitting on airplanes, and living in hotel rooms) while boosting my immune system. I carried this yummy creation onto my last flight from NJ to LA, and took it with me to Las Vegas for my raw food debut at ACAM’s medical conference at the Paris Hotel last week, where they served up 5 of my raw food vegan recipes to over 500 doctors!
Kale, Avocado, Sprouts
Into large mixing bowl, place kale and massage with avocado. Squeeze lemon juice, and massage. Add sprouts and salt, if using. Massage and toss to mix well.
Will keep for several hours at room temperature. Store in fridge for a day or 2.
My introduction to Sarasota RAWked! Exploring my idea that creating something together with other people in our raw community, rather than going it alone, is more fun, plus makes a bigger splash. We produced and threw down a pumping RAWktail Party, it was the biggest and most successful raw event in Florida to date! Dress code was RAWkstar, of course. A wonderful event and a very warm welcome to Florida and Sarasota.
A RAWstar RAWktail Party isn’t complete without headshots. Is that too cheezy?….
We brought together a fun crowd of local hipsters, movers, and shakers. Raw foods help us feel great, look our best, and fuel up for a long night of celebration. Raw food is also great for recovery, detox, and combating damage after a night of partying too hard and not sleeping enough.
The event was held at the Weller Historic Estate, and it was filled with rich period furniture and wonderful styling details. The host Jeff Weller is below in the white button down and jeans. I was to discover later that Jeff gives great massages!
The Weller Historic Estate was at full capacity with well over 120 attendees, and the energy was contagious.
I demoed 4 recipes, which follow below, while people stood around a 20 foot long table to watch and learn how to make fast, easy, delicious raw food treats. Below is Bryant Meyers, to the right, an ingredient sponsor who’s home is packed full of cutting edge healing therapy machines like an infrared sauna and scalar wave technology. I was skeptical at first, but the scalar waves made me pass out and sleep restfully the following day. Now I’m a believer.
Above is the spread for our Taco Wraps, served in a cabbage leaf. With raw food, it’s easy to have our ‘kitchen’ anywhere, even in the living room.
Lisa Tomasi, in pink, runs the Naples raw food meet up group. She saved the day and was the best assistant I’ve ever had! A testament for raw foods, Lisa drove over 2 hours to come to the event, worked all night, drove home, then came back the next day again. An enegizer bunny and beautiful woman.
The man in black above is Vincent Dessberg, who has a roof top garden on a warehouse in the industrial area of town, called “I Grow My Own Veggies”. He sponsored cabbage, edible flowers, herbs, and strawberries. I harvested from Vincent’s garden just a few hours before the party. It was amazing to see so much food growing on top of an industrial warehouse!
Now, for my recipes. Enjoy!
Ginger Lime Aid
Place all into blender, and blend. Serve immediately.
Place all into blender, blend and serve immediately.
Fresh Green Taco Wraps Filled with Taco Nut Meat, Avocado, Tomatoes, and Mole Sauce
Taco Nut Meat
Place all ingredients into your food processor and process into small pieces.
Place all into blender, blend smooth.
Toppings and Shell
To assemble tacos, into each cabbage leaf, spoon Taco Nut Meat. Top with avocado, tomato, and cilantro. Drizzle on your Mole Sauce, and enjoy.
Strawberries with Cashew Kream and Chocolate Sauce
To make Cashew Kream, place cashews, honey, vanilla, and water into blender. blend smooth. Add as little water as possible for thicker consistency.
To make Chocolate Sauce, place honey or agave and cacao in blender. Blend smooth.
To assemble, scoop Cashew Cream into serving bowls. Top with your favorite berries. Drizzle over Chocolate Sauce and serve.
Visit GoSuperLife.com for organic ingredients, kitchen tools, and specials on Kelp Noodles and sproutable raw Cashews.
Photos are Copyright 2010 and courtesy of a very handsome man named Rich Schineller.
Cauliflower is one of my favorite vegetables, and it was abundant at the farmers’ market today. So, I picked up a big, beautiful head to whip up my mash for dinner. Cauliflower comes in white, green, and purple varieties, and works wonderfully processed into a mash. This is my version of mashed potatoes. Cauliflower has a kick to it, which I love. But if it’s too strong for you, try the following trick:
To soften the kick of raw cauliflower, process on it’s own first with 1 cup of filtered water. Strain through a cheese cloth or nut milk bag. Some of the pungent flavor will run off with the water. Or, you can also substitute with broccoli, which is much milder.
Serve with a gravy on it’s own, or alongside your favorite recipe(s).
To keep your mash lighter in color, you can use white miso paste. I used a red paste, and it was still light in color. I added a touch of olive oil, but for even more creaminess, I use avocado. Avocado creates spots of slight green, which I don’t mind, since I love the color green. Besides, the gravy will cover it up anyways.
I used to use Psyllium Seed Husk powder in this recipe, but this batch didn’t seem to need any stiffening up, so I skipped it. If your mash is too runny, add a teaspoon at at a time, up to a tablespoon, of Psyllium to thicken.
Place all ingredients into your food processor. Process until smooth.
A rich and creamy gravy that’s easy-to-make in your blender.
Place all ingredients into your blender. Blend smooth.
Here’s a super fast and easy recipe I made the other day when I had very little time to eat, but needed a break from my computer for a few short minutes. I didn’t feel like a green salad, and wanted something a bit more substantial.
Zucchini noodles tossed with diced tomatoes and avocado with a touch of garlic, rosemary, and oregano for an Italian flavor. This is delicious and beautiful.
Simple Rosemary Oregano Noodle Salad
Place all ingredients into a mixing bowl. Toss to mix.
To serve, transfer into bowl. Garnish with 1 tablespoon hemp nut.
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