Quick & SO FRESHING.I came up with that after being tired of eating leaves.
This is a wonderful raw version of the traditional broccoli salad with bacon and cheddar.
Someone else deserves the credit for this recipe, but I can’t remember where I got it from. Sorry!
I am not a huge fan of onions, so I prefer to use only 1/4 cup, and add the onion to the dressing ingredients in the blender. I also sometimes throw the broccoli in the dehydrator for a while before I mix it with the other ingredients, just to soften it up a little.
How to make a non-salad-lover into a salad-lover: woo them with wonderful dressings. No two ways about it. Also: cut the leaves up small, so the dressing doesn’t get all over their face.
This was on Alissa’s site. It’s incredible!!!!!
Raw Deviled Egg-less “Egg” Spread
This has been posted with permissionfrom:
Raw Food, Right Now!
Heidi and Justin Ohlander
P.O. Box 22426
St. Paul, MN 55122-0426
One version of my favorite raw dish ever. I ate this for Christmas dinner and at least three (non-raw) tablemates kept leaning over to pick at my plate! Red lentils are the most consistently cooperative sprouters I’ve encountered so far: I love them for that; plus they taste fantastic and add a lovely splash of color wherever they’re used. Kale is both hearty and versatile, with awonderfully resilient texture which, marinated, complements the lentils beautifully.