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How to Choose a Juicer
by Robert Ross, 4/22/08
Case for Raw Food Diet
Dallas Morning News, 4/7/08
Benefits Buying Organic
NY Times, 06/17/2007

NEWS & RESEARCH:
Shopper's Guide to Pesticides in Produce
 FoodNews.org, 10/03
More Vitamin C in Organic Oranges, Amer.Chemical Society, 6/3/02
Science/Staying Healthy:
Time Magazine, 1/21/02
Organic Food Reduces Risk of Heart Attacks,
New Scientist
Scientific Analysis: Organic Food vs Supermarket Food, Jour. Applied Nutrition, 1993

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FAST EASY RAW RECIPES
by Robert Ross
FREE E-Book When You
Join My Support Group!

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Great Salads

Great Raw Salads
 

 

 

Artichoke  Dijon Penne

2-1/2  qts. water
8  oz. penne or ziti pasta
3  Tbs. canola oil
3  Tbs. red wine vinegar or balsamic vinegar
1  Tbs. Dijon-style mustard
1/4  cup chopped fresh parsley
2  large cloves garlic, minced
2  tsp. dried oregano
1/2  tsp. black pepper
2  tomatoes, diced
4  whole scallions, chopped
1  15-oz. can chickpeas, drained
1  14-oz. can artichoke hearts, rinsed and coarsely chopped

In a large saucepan, bring the water to a boil over medium-high heat.

Add  the pasta, stir, and return to a boil. Cook over medium heat until  al dente, 9 to 11 minutes. Drain in a colander and cool under cold running water.

Mizuna and Caramelized  Onions

1 Tbs. safflower oil
2 medium yellow onions, cut into thin strips
1  large red bell pepper, seeded and cut into thin strips
1  Tbs. balsamic vinegar
1  Tbs. brown sugar
1  bunch mizuna greens, rinsed and coarsely chopped
2  oz. alfalfa sprouts
1  tomato, cut into wedges

In a large skillet, heat the oil over medium-high heat.

Add  the onion and bell pepper and cook, stirring, until the onions are lightly browned, about 7 minutes.

Reduce the heat to low and stir in the vinegar and sugar. Cook, stirring,  for 2 minutes.

Arrange  the mizuna greens, sprouts, and tomato on salad plates. Using tongs, place the onion mixture over the top of each plate.

Quick  Green Bean Salad

1 cup  diced celery
3  cups green beans, cooked
1  4-oz. can chopped olives
2  tomatoes, diced
1/2  cup cooked rice or cracked wheat

Mix  lightly and spoon onto serving plates. Top with Ranch Dressing.  Add 1 Tbs. picante sauce for a spicy-hot flavor.

Black  Bean and Corn Salad

2-1/2  qts. water
8  oz. pasta spirals or penne
2  Tbs. olive oil
Juice  of 2 limes
1/4  cup chopped fresh cilantro
3  or 4 cloves garlic, minced
1  or 2 jalapeno chili peppers, seeded and minced
1-1/2  tsp. ground cumin
1/2  tsp. black pepper
1/2  tsp. salt
2  tomatoes, diced
1  15-oz. can black beans, drained
1  11-oz. can corn kernels, drained
4  whole scallions, trimmed  and
chopped
1 green bell pepper, seeded
and diced

In a large saucepan, bring the water to a boil over medium-high heat.  Add the pasta, stir, and return to a boil.

Reduce the heat to medium and cook until the pasta is al dente, 10 to 12 minutes, stirring occasionally.

Drain  the pasta in a colander and cool under cold running water.

In a large mixing bowl, whisk the oil, lime juice, cilantro, garlic,  jalapeno, cumin, pepper, and salt.

Stir in the pasta, tomatoes, beans, corn, scallions, and bell pepper.

Refrigerate  the salad for 30 minutes to 1 hour before serving to allow the flavors to meld.

Fluff  the salad before serving.

Jicama,  Avocado and Beans

1 15-oz. can black beans, drained
1  15-oz. can red kidney beans, drained
2  ripe avocados, peeled, pitted, and diced
2 medium tomatoes, diced
1  cup peeled, diced jicama
2  whole scallions, chopped
1  red or green bell pepper, seeded and diced
2  large cloves garlic, minced
Juice  of 1 large lime
2  Tbs. chopped fresh cilantro
2  tsp. dried oregano
1  tsp. ground cumin
1/2  tsp. black pepper
1/2  tsp. salt

In a mixing bowl, combine the two types of beans, avocados, tomatoes,  jicama, scallions, bell pepper, garlic, lime juice, cilantro, oregano, cumin, pepper, and salt and toss thoroughly.

Chill until ready to serve. Serve over a bed of leaf lettuce.

Golden Spinach Salad

1 yellow squash, grated
1/4  cup pine nuts
2  cups chopped spinach
2  tomatoes, thinly sliced
1  cup alfalfa sprouts

Put  the squash, pine nuts, and washed spinach into a bowl.

Toss and dress with lemon or lime juice. Garnish with the tomato slices  and alfalfa sprouts.

Vegetarian Nicoise

2 heads  of romaine lettuce, washed, dried, and shredded
6  roma tomatoes, cut into bite-size pieces and drained
1/2  sweet red onion, finely chopped
1  cucumber, peeled, seeded, and chopped
1  small jicama, peeled and chopped
1/4  cup finely chopped fresh parsley
1  small jar capers, drained, juice reserved
1/4  to 1/2 cup crumbled feta cheese
1/8  cup olive oil
1/8  cup orange juice
1  Tbs. Bragg's Liquid Aminos
1  tsp. balsamic vinegar
1  tsp. honey, optional

Arrange  the lettuce on a large platter. Carefully layer the tomatoes, onion,  cucumber, jicama, parsley, and capers in an attractive pattern over the lettuce.

Combine  the remaining ingredients, including the reserved caper juice, in a jar. Shake well, and pour over the salad.

Health Salad

1 cup  grated carrot
1/2  cup grated beet
1-1/2  cups grated yellow delicious apple
1  cup grated cabbage

Combine  carrot, beet, apple
and cabbage. Mix well. Sprinkle shredded coconut on top.

Sweet  and Spicy Spinach and Curry Salad

1/3  cup peanuts
1 Tbs. sesame seeds
1 bunch fresh spinach, washed or 1/2 bag prewashed spinach
1 tart green apple, diced
2 green onions, thinly sliced, including green tops
1/4 cup sultana or golden raisins
3 Tbs. seasoned rice vinegar
3 Tbs. frozen apple juice concentrate
2 tsp. stoneground or Dijon mustard
1 tsp. soy sauce
1/2 tsp. curry powder
1/4 tsp. black pepper

Spread the peanuts and sesame seeds in an ovenproof pan and bake at 375F  for 10 to 15 minutes. Cool.

Combine  the spinach with the apple, onions, and raisins in a large salad  bowl. Add the cooled peanuts and sesame seeds.

Whisk  the vinegar, apple juice concentrate, mustard, soy sauce, curry  powder, and black pepper together in a small bowl. Pour over the salad and toss to mix just before serving.

Chinese  Cabbage with Tahini Citrus Dressing

1 small  Chinese or Napa cabbage
2  satsuma tangerines, peeled and divided into segments or 1 15-oz.
can  mandarin oranges, drained
1/4 cup tahini
1  garlic, clove, crushed
1  Tbs. lemon juice
1  Tbs. soy sauce
1  Tbs. cider vinegar
1  Tbs. seasoned rice vinegar

Cut  the cabbage into very fine shreds until you have about 5 cups. Place  it in a salad bowl with 2/3 of the tangerine or orange segments.

Mix  the tahini, garlic, lemon juice, soy sauce, cider vinegar, and seasoned rice vinegar in a small bowl, stirring with a fork until smooth.

The  dressing will be quite thick, but will thin as soon as it is added  to the salad.

Add  the dressing to the salad and toss to mix. Garnish with reserved citrus slices.

Green  Goddess Dressing

1 avocado
2  green onion
1/2  red bell pepper
1/4  to 1/2 cup fresh lemon juice
Dulse  or kelp, to taste
1/2  to 1 tsp. cumin
1/2  to 1 cup purified water

In a blender, process all the ingredients, adjusting the amounts of lemon juice, dulse or kelp, and cumin to taste.

Thin,  to the desired consistency, with additional water. Toss with salad  and enjoy!

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Robert Alan Ross
Consultant | Author | Teacher
© Copyright 1996-2008
All Rights Reserved

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* RawFoodLife.com does not offer medical advice or "treatments." I believe your body has the inner wisdom to naturally achieve optimal health and heal itself when supported with a diet of whole, live raw foods. If you have any medical conditions or questions, please ask your health professional to review the extensive information & research on the web and this site before making any major lifestyle or dietary changes. Click Here to read more about this.

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