salad

The pineapple sauce and stuffed mushrooms are inspired by therawchef.com This is a perfect meal when you are in the mood for bbq. One of my favorite meals my mom used to make was pasta salad, now I have a healthier raw version! The stuffed mushrooms taste just like the ones out of the oven except more flavor and the marinated zucchini, mushrooms, red bell peppers, and pineapple had more flavor then I could imagine! This will be added to my meals at least once a week! For more recipes visit my blog http://amandanicolesmithrecipes.blogspot.com/

This meal was so delicious I had it two nights in a row. Salads don’t have to be just lettuce and tomatoes. Fruits and seeds make a salad shine! So don’t be afraid to use them.

Another key to creating variety in salads is texture. It can make all the difference to a vegetable. Think of a carrot stick versus some finely grated carrot. They’re almost two different flavours. So for this dish I used one of my favourite kitchen tools, a Spiralizer. It’s a must have in the raw food kitchen. It turns any solid vegetable into long curly noodles. Which makes food so much more fun!

Just use the quantities that you feel like. Lots of noodles, with the extras as garnishing. For the sauce just play around with the quantities to have it as sweet or as spicy as you like.

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Very yummy, crunch salad.
Courtesy of epicurious

Very flavorful salad with the meaty texture of marinated mushrooms. Seriously filling.

Light summertime homegrown salsa. Check out this recipe and many other low fat raw recipes on my blog: www.the811recipespot.blogspot.com