Raw carrot salad
food, salads, snacks, tasty tuesdays
22nd Sep 2009
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If you’ve ever gone to a Korean restaurant, you’ll know that before they serve the meal, the server usually brings an assortment of little tastes called banchan. These tastes are served with rice and usually consist of things like pickled vegetables, dried tiny fish, braised tofu, and of course, kimchi (spicy pickled cabbage). I’ve gone to places in New York City where they serve some weird ones – I got a potato salad once.
I made this raw carrot salad with banchan in mind. I imagined it as a condiment to sit next to a bunch of other dishes. I used a grater to shred it, which helps change the texture from hard and crunchy to crispy. This salad took me about 5 minutes to prepare – it’s raw, light and delicious.
- 2 carrots
- 1 tablespoon raw apple cider vinegar
- 1 tablespoon sesame oil
- Pinch of sesame seeds
- Sprinkle of seaweed granules or sea salt
Shred your carrots and place in a jar. Add rest of ingredients. Cover tightly with a lid and shake. Serve and enjoy!
Want to try more raw goodies? Come to my in-person Raw Food Class!
Date for the class is now October 6 – and there *will* be raw chocolate too – sign up here
Strawberry mango sorbet popsicles
snacks, tasty tuesdays
11th Aug 2009
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The dog days of summer are here. What better way to cool off than with a frozen treat? If you’re craving something sweet , but want a healthier version of a sorbet or fruit bar, try this:
Strawberry Mango Sorbet Popsicles
strawberry mango sorbet popsicle
ingredients:
1 1/4 cup mango, cut into 1/2 inch cubes
6 large strawberries (about 1 cup
1/4 cup unsweetened coconut milk
1 tbsp agave syrup
1/2 cup water
Popsicle molds with resuable sticks
Cut the tip of each strawberry off and reserve. Quarter the strawberries.
Combine all ingredients, reserving 1/4 cup mango on the side, and blend in a blender until smooth. Stir in by hand the reserved mango.
Drop strawberry tip into the bottom of each popsicle container. Pour mixture into each popsicle mold. Insert handles and cover. Freeze for about 4-6 hours before enjoying.
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Other Healthy Snacks
Healthy snack: apples and nut butter
snacks, tasty tuesdays
4th Aug 2009
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Sometimes the simplest dishes are the most satisfying.
Organic farmers market apples
When I was in grade school, I snacked on healthy apples with a little peanut butter. For the longest time, I forgot about this favorite childhood snack. It was a couple of years ago that I started snacking on this treat again.
These days I try to go for organic almond butter and an organic apple – both are much healthier as organics. Apples are one of the most highly sprayed fruits and the conventional kinds are loaded with pesticides, herbicides and other toxins.
Apple with Nut Butter
1 apple
1 tbsp organic nut butter – almond or cashew (preferable), or peanut
Wash the apple with clean water. Cut it in quarters and cut out the core. Divide spoonful of peanut butter over each of the four apple wedges. Eat and enjoy!
Kale chips recipe
appetizers, snacks
12th Jun 2009
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Kale chips are a delicious crunchy snack that are great for you, too. They are a fun way to get your greens that’s suprisingly tasty. If you’re someone who says they don’t like vegetables or greens, I highly recommend you try this recipe. Be careful when you’re making them – they need to be watched or they might burn.
Cooking Time: 10 minutes
Yields: 10 servings or more
Ingredients:
1 to 2 bunches kaleOlive oil
Directions:
- Preheat oven to 425 degrees.
- Remove kale from stalk, leaving the greens in large pieces.
- Place a little olive oil in a bowl, dip your fingers and rub a very light coat of oil over the kale.
- Place kale on baking sheet and bake for 5 minutes or until it starts to turn a bit brown. Keep an eye on it as it can burn quickly.
- Turn the kale over and bake with the other side up. Remove and serve.
Notes:
- Try different kinds of kale or collard greens.
- For added flavor sprinkle with a little salt or spice, such as curry or cumin after rubbing on olive oil.
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