Submitted by kellymyra on October 19, 2009 - 1:35pm
This is a quick simple salad for those of you with a sweet tooth. Choose a nice ripe pineapple. Look for one that is yellower on the outside and smells fragrant. If it’s still quite green it will be tart and can burn your mouth. Unfortunately most fruit we buy from the supermarket is picked before is has fully ripened to extend the shelf life. However, you can sit your pineapple on the shelf for a few days to ripen if there are no ripe ones available. Eating fully ripened fruit is important. The fruit has properly developed and has just the right amount of enzymes to help you to digest it properly.
Submitted by kellymyra on October 11, 2009 - 2:48pm
Red cabbage is one of my favourite leaves to use as a wrap. It looks amazing, it’s crunchy and you can fit a lot into one leaf. It’s one of the things we raw foodies use as a bread substitute. The ingredients below are pretty much what I had in the fridge today. You could just as easily use things like cucumbers, tomatoes, sprouts or leftover salad. Whatever takes your fancy.
Submitted by mandolyn08 on October 9, 2009 - 1:23am
Try this and be in love with raw food again. Seriously, it's that good. Based on a wrap filling I buy from the fabulous Santa Cruz, CA-based Cafe la Vie at my farmer's market. It's great wrapped in a collard leaf, eaten on top of greens, or lumped on the spines of romaine lettuce leaves, even all by itself it's perfect! All measurements are roughly on point, but adjust based on what you have and what taste you want to achieve. Spicy? More cayenne. Sweet? More sweetener. Carrots coming out your ears? Use more carrots than the other ingredients. You get the picture. Esp important in the dressing. Play with the measurements and taste until you're smiling, oohing and ahhing.