This is my favorite Summer salad. It is fresh, raw, simple, quick, easy, nutritious, satisfying, refreshing and absolutely delicious! This simple slaw is a good balance of vegetables for me. But you could really add anything you wanted. Spinach and rocket work well. I just love the nutritional density and texture of kale. You could just toss these vegetables with a generous amount of olive oil, lemon juice and Celtic sea salt if you need to make this recipe nut-free. But I really love the depth of flavor the cashews add.
It doesn’t get much easier than this delicious pesto. This version from The Australian Macadamia Society is a winner…and SO easy. Literally, throw everything in the food processor; then blend and chow! No chopping, no mess, no fuss. And best of all – it is absolutely phenomenal. You won’t believe something so easy can have so much flavor. It is just to die for. Try to purchase semi-dried tomatoes in olive oil, as it is much healthier. This pesto can get very rich very quickly. So start with one tablespoon of the jar oil, and gradually pour in the olive oil into the top of the food processor; pulse and check; blend and taste until you get your perfect blend.
Published here courtesy of The Australian Macadamia Society
I share this recipe as a delicious way to serve up raw broccoli. I have used sunflower seeds and raw almonds. But you could use any nuts you like. For the dressing I have listed the quantities that I like. But you might like it with a bit more of a kick, and want to add in a bit more vinegar, lemon juice and sweetener. But this blend struck a nice tangy balance for me. If you are allergic to nuts, you could use soy bacon bits to jazz up this salad instead of blanched almonds. This adds in a splash of color. But I love the lush green color that stands alone. If it is just an allergy to almonds, cashews work really well too. Traditional mayonnaise or soy mayonnaise can be substituted for the cashew mayonnaise that I have used. Obviously, it would yield a dressing of a slightly different personality. Just play around with the vinegar quantities and it will still taste delicious. The secret to the success of this salad is chopping the broccoli into really small bite size pieces. That way, you can grab the perfect bite with every lift of the fork – with a well coated piece of broccoli, celery, and seeds that creates a crunchy tangy taste sensation.
So with only a few more days until Thanksgiving, it’s time for Pecan Pie! This year surprise your guests with this deliciously sweet raw version made with a Candied Pecan Crust and a creamy Citrus Pecan filling. Happy Thanksgiving everyone!