Category Archives: Side Dish

Red Potato Salad

I loooove this potato salad from  It is my all-time favorite potato salad recipe.  It has fairly simple ingredients but it does take a while because you have to boil everything and then chill it in the fridge, not to mention peeling the eggs!

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Filed under 4/5 Happy Monkeys, Dairy-Free, Gluten-Free, Grain-Free, Salad, Side Dish, Sugar-Free, Vegan, Vegetarian

Raw Marinated Kale Salad

OK.  Here’s the deal.  I know I haven’t posted anything new in about a millennium.  I’m still here, I’m still cooking (or uncooking), tasting and reviewing recipes.  I have so many drafts started but I haven’t posted them because either I can’t find my photos or don’t have the time to write a detailed description.  So here’s my new plan: instead of waiting to post my recipe reviews until they are complete, I’m just going to post what I’ve got.  They may be short.  They may be picture-less.  But at least they will contain the recipe and my basic thoughts on it, such as whether I think it is good enough to make again.

So in that mind-set, here’s a post I wrote back in Dec 2009, but haven’t posted because I have no idea where the  pics went.  I have made this many times since then, but still have no photos for some reason.  But it is delicious, so I want to share it with you:

This was a surprising hit at our friend’s holiday potluck.  I made it at the last minute because I was desperately craving kale.  I didn’t think anyone else would want it, but I didn’t care because I just wanted it for me.  I had also made sweet potato casserole to share so this was just a freebie.  But surprisingly enough, everyone loved it and the big bowl of it was gone in a heartbeat.

I’ve tried another raw kale salad before that I thought was no good, but this recipe is much better.  I got it from Raw Sacramento although it’s originally from Elaina’s Pure Joy Kitchen Recipe Book.  It gets 5/5 happy monkeys.


– 1 bunch fresh dinosaur (lacinato) kale, stems removed and ripped into bite sized pieces (although I usually don’t bother removing the stems unless I’m trying to impress)
– 1/4 shallot, chopped very small
– 1 medium green or yellow zucchini, spiralized
– Handful homegrown mung bean sprouts, chopped in thirds
– 2 tomatoes, chopped
– 2 medium avocados, chunked (add at end / right before serving)

– 3/4 cup flax oil
– 1/2 cup lemon juice
– 1 tsp. sea salt
– 1/8 tsp. cayenne pepper (add after massaging the salad)
– 1 clove garlic, crushed


I just throw everything together in a bowl but if you want to be fancy, here are the official directions:

Pour the first 3 ingredients of the marinade right onto the torn kale leaves. Use your hands to massage and squeeze the kale. This will work the salt and lemon in and help to make the kale tender. Continue to knead the salad until it begins to soften.

Add the avocado and cayenne pepper and garlic. Mix well and serve.

Note:  This says it will last for 3 or 4 days in the refrigerator.  Some people like it better after a day or so but I like it best right away.

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Filed under 4/5 Happy Monkeys, Anti-Candida Diet, Dairy-Free, Dinner, Gluten-Free, Grain-Free, Lunch, Needs Photo, Raw, Salad, Side Dish, Sugar-Free, Vegan, Vegetarian

Wow! Raw Herbed Pecan Stuffing

I searched for weeks and weeks for the right recipes to make for my first raw Thanksgiving.  When I stumbled upon this Thanksgiving 101 thread by EachPeachPearPlum, I knew I had hit pay dirt. I ended up making a few recipes from her post, including this one, which is freaking fantastic!  It reminds me of the stuffing my mom would always make for me for Thanksgiving, and my friend even said she liked it better than traditional stuffing!  No question this gets 5/5 happy monkeys.

This recipe was apparently originally posted by Karen Parker at the Fresh Network, but the link to that site no longer works.  Luckily it’s still around on the thread above.  Of course, I tweaked the original recipe a bit.  Using fresh cranberries really made this dish and I added some currents because for extra deliciousness.


* 1 cup almonds, soaked 12 hours
* 1 cup walnuts, soaked 2 hours
* 2 cups pecans, soaked 1 hour
* 1/2 cup raisins, rehydrated in water
* 1/2 cup cranberries, unsweetened (I used fresh, organic cranberries — amazing!!)
* 1/2 cup parsnips, finely chopped
* 1 1/2 cups sweet apples, diced
* 1 1/2 cups celery, diced
* 1/2 cup olive oil
* 1/4 cup fresh sage, minced
* 2 tablespoons fresh, young rosemary, minced
* 4 tablespoons fresh thyme, minced
* 4 tablespoons fresh marjoram, minced
* 2 tablespoons Celtic sea salt
* 1/3 cup dried currants


Combine pecans, almonds and walnuts in food processor. Pulse nuts until they are slightly grounded (you don’t want to emulsify them). Add raisins and pulse for 20 seconds. Transfer mixture to large mixing bowl.

Stir in all remaining ingredients. Place stuffing onto dehydrator trays and dehydrate at 90°F for 12 hours or until dry. Serve stuffing warm from dehydrator with or without gravy. Stuffing mixture can also be made in advance. It stores for up to 3 days in the refrigerator prior to dehydration, and up to two weeks after dehydration.

Note: these are the official directions, but I’m pretty sure I just threw everything that needed to be chopped (nuts, celery, apple, parsnips, herbs, etc.) into the food processor and processed it all together to make it easier.  Then I mixed in the fresh cranberries at the end.

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Raw Pesto-Stuffed Mushrooms

Raw Pesto-Stuffed Mushroom

This recipe is what convinced me to buy Alissa Cohen’s Living on Live Food book, so I was pretty excited to try it.  These mushrooms were so yummy and warm when they came out of the dehydrator, so I couldn’t help myself–I ate most of them standing right there on the counter.  You can tell I liked them a lot since there was only one tiny little mushroom left to take a picture of!  These get a 5/5 happy monkeys, although the pesto is so rich I wouldn’t recommend eating them all at once!


– 18-22 crimini mushrooms, washed and stemmed
– 1 cup walnuts
– 1/2 cup pine nuts
– 2 cups basil
– 1/2 cup olive oil
– 3 cloves garlic
– 1/2 tsp sea salt


Wash and stem mushrooms. Chop the stems and set aside. Mix all remaining ingredients in a Vita Mix or food processor to make pesto. Mix the chopped stems with the pesto. Scoop a small amount of the mixture into each mushroom cap. Dehydrate 5-6 hrs at 105 degrees or until soft, warm and juicy.

Next time: I’ll have to make a double batch so that these last more than 5 minutes!  Also, I’d like to make them in a “real” dehydrator next time.  My junky dehydrator runs mega-hot so I do wonder if these would be quite so warm and juicy in a good dehydrator.  Hopefully I’ll be able to tell after the holidays this year (hint hint).

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I Love Cabbage!

Raw Cabbage Salad

Shocker!  I know! But it it’s true.  The other night, my fridge was almost empty so I had to dig around for something, anything raw to eat for dinner.  I found the round ball of cabbage my mom had bought at the farmers’ market rolling around the back, but I can’t say I was too excited to have it for dinner.  I’ve never thought of cabbage as anything too enjoyable, but beggars can’t be choosers.

I decided to make “I Can’t Believe It’s Just Cabbage” from Victoria Boutenko’s book 12 Steps to Raw Food (since I didn’t have any ingredients for anything else), but I was pretty sure I was going to hate it.  I haven’t had much (read: any) luck with any of the recipes from this book (which, by the way, I may refer to often in this blog, but I definitely don’t recommend buying), so I had extremely low expectations.  I definitely expected I would easily believe it was just cabbage.

However, much to my surprise and delight, once I had sprinkled on some olive oil, lemon juice and sea salt, it was pretty delicious.  I added some fresh ground pepper, dulse flakes (fantastic for iodine & thyroid health) and grated radishes and boy was it good!  It was so good that I ate the whole dang cabbage by lunch the next day.  Although I think I have to eat this in moderation next time to let my tummy adjust.

This morning I made a variation with red cabbage and fresh homegrown alfalfa sprouts for breakfast–double yum!  One of the fun things about the No Food Diet is that I end up trying things I never would have tried otherwise, and it’s such a treat to find new foods that I love.  Cabbage gets a shocking 5/5 happy monkeys in my book!


– Cabbage
– Olive oil
– Lemon juice
– Sea salt
– Dulse flakes and black pepper to taste
– Optional: grated radishes or fresh sprouts


Cut up cabbage by hand or process in food processor, add grated radish or fresh sprouts, drizzle with olive oil and lemon, sprinkle with sea salt, dulse flakes and black pepper. Enjoy!

Next time: I like this best fresh, or at least fresher than leaving it sitting out all night on the counter (by accident!). Although it’s still good then, it does wilt a little if you leave it out for too long.

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Filed under 5/5 Happy Monkeys!, Anti-Candida Diet, Breakfast, Dairy-Free, Gluten-Free, Grain-Free, Lunch, Raw, Salad, Side Dish, Snack, Sugar-Free, Vegan, Vegetarian

Raw Farmers’ Market Salad

Farmers' Market Salad

This is a delicious salad that my mom and I discovered at a farmers’ market sample stand.  We asked the farmer how he made it, bought all the ingredients and enjoyed it for dinner that evening.  It is simple and delicious — 4/5 happy monkeys for sure.

Sorry I don’t have all the proportions but we made this on the fly. I say keep chopping and mixing until it looks right! Make it in advance so it can marinate for a few hours for fullest flavor.


Ripe heirloom tomatoes
Red peppers
Cucumbers (we used the small pickling kind)
Red onion
Half a bunch cilantro
Sea salt
Juice of one lemon


Chop all the vegetables and herbs. Squeeze lemon juice over and sprinkle with sea salt.

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Raw Avocado Salad

Raw Avocado Salad

This is one of my favorite easy meals to make.  I based it on Alissa Cohen’s recipe in her book Living on Live Food, but I have discovered that I can’t stand Bragg’s so I modified it to suit my tastes.


– 1 avocado, diced
– 1 tomato, diced
– 1/4 cucumber,
– 2 green onions, chopped
– 2 tbsp olive oil
– juice of half a lemon
– sea salt, black pepper and cayenne pepper to taste


Cut the avocado in half length-wise.  Scoop out the avocado meat, leaving the shells intact. Dice and chop the avocado, tomato, cucumber and green onions. Mix all ingredients and place back into the avocado shell.

Next time: remember to chop, not mash, the avocado. Add some fresh dill. Hope avocados will always be in season. 😉

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