sharing raw, vegan recipes and advice
inspired by my fabulous figs!
2 cup baby lettuce, or greens of choice
3 small tomatos
3 pitted black olives
¼ cup artichoke hearts,defrosted, i used frozen,which have been quickly blanched according to "birdseye"
¼ cup sliced mushrooms
1 tablespoon capers, not raw,but i love them!
drizzle of olive oil
¼ cup date syrup,agave or honey, mixed with 2 tablespoons balsamic vinegar,optional,not raw
or balsamic glaze substitute,at end of recipe
few leaves basil
1 tablespoon pine nuts, optional
1.place greens on plate,top with veggies as desired.
2.cut tomatos into 6 petals, leaving stem end slightly intact.place on salad with olive as center.
3.drizzle with oil and balsamic glaze.
4.sprinkle with chopped basil,and nuts if using.
of course you can use any veggies you like,the tomato flowers make it special.
any flower from my bountiful bouquet recipe would work as well.
this salad is not 100% raw,make any desired changes:),as it is only meant to inspire…...
note:raw balsamic glaze substitute,combine equal parts date syrup,braggs apple cider vinegar, and blackberry juice(juice will be very thick) in bullet or blender,strain,keep in squeeze bottle in fridge.
blackberry juice can be made in your juicer,or simply by pressing berries through a mesh strainer using the back of a spoon,or squeeze through nut-milk bag or paint strainer.
pretty!!