Recipes Galore!

As usual, time got away from me, and I have not been posting. BUT...I have been MAKING FOOD! So, I have lots of recipes to share. 


Sesame Kale Salad (this is my lunch today)

• 4 cups Kale (any kind)
• 10 Crimini Mushrooms
• 15 Cherry Tomatoes 

Dressing:

• 1/4 cup Sesame Seeds
• 2 Tbsp Apple Cider Vinegar
• 2 tsp Lemon Juice
• 1 tsp Nama Shoyu
• 1/4 tsp each of Black Pepper and Sea Salt
• Water to taste

For the salad, put the ingredients in a large bowl. For the dressing, process all ingredients in a food processor and drizzle over salad. Serves two. 

P.S. I found this recipe and the next two on www.goneraw.com. They have a shitload of recipes, and most of them look easy and yummy. 

Risotto (had this for lunch yesterday)

• 1/2 Cabbage 
• 2 turnips
• 1 Tbsp Olive Oil
• Salt and Pepper, to taste
• Any of your favorite veggies, chopped

Process all ingredients in a food processor (unless you have some crazy industrial size one it will take a few rounds. Mix in a bowl. Makes about 2-3 servings. Now, this is where I strayed from the recipe. I just made one of my favorite dressings and drizzled it over the risotto. But, if you are a rule follower, here was the 'cheese' that the recipe called for. 

Cheese:

• 1/2 cup nuts, any kind
• 2 garlic cloves, crushed
• 2 Tbsp Olive Oil
• 1 Tbsp Lemon Juice
• Salt and Pepper, to taste

Process all ingredients in the food processor and mix with the risotto. 

This is my version of the Risotto.

Nutty Pineapple Salad (Ladies and Gentlemen this one is a real WINNER!!!) 

• 1 cup pineapple
• 1 cup bean sprouts
• 2 carrots 
• 1 cup peanuts
• 2-3 green onions

Dressing:

• 2/3 cup Peanut Butter
• 2 Tbsp Peanut Oil
• 2 tsp Nama Shoyu
• 1 tsp Apple Cider Vinegar
• 1 tsp Chili Powder

Mix the salad ingredients in a bowl and set aside. Mix the dressing ingredients in a small bowl. Top the salad with the dressing and enjoy. 

Last one...

French Lunch Salad (from Raw Food book)

• 1/2 head romaine lettuce
• 6 radishes, cut into thin wedges
• 5 snow peas, cut into small pieces
• 1 carrot, cut into rounds
• 6 green olives
• 1 Tbsp Capers

Dijon Vinaigrette: 

• 1/4 cup olive oil
• 1/4 cup water
• 2 tsp dijon mustard 

Mix the dressing in a small bowl and set aside. Chop the romaine into smaller pieces. Add the radishes, snow peas, carrots, olives and capers. Top with dressing. Serves 1. 

Now it is grocery time to get ingredients for this week's recipes! 

Have a great Tuesday!