Category Archives: Salad

Red Potato Salad

I loooove this potato salad from allrecipes.com.  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

Ani’s Raw Garden Scramble

I was listening to Ani Phyo on Raw Mom, Cooked Dad today (which has been awesome, by the way) and was inspired to pull out her Ani’s Raw Food Kitchen Cookbook and make her garden scramble.  It’s a recipe I’ve only made once before last year but I made the full recipe and was really sick of it by the time I finished multiple meals of it.  This time, I only made a half recipe, which still makes a lot.  I ate two bowls and still have just as much left over.  Maybe next time I’ll only make a quarter recipe.  It’s good but it has a strong tumeric, almost mustardy taste, so a little goes a long way. I give this 3/5 happy monkeys.

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Filed under 3/5 Happy Monkeys, Anti-Candida Diet, Dairy-Free, Gluten-Free, Grain-Free, Lunch, Raw, Salad, 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.

Ingredients:

– 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

Directions:

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

Raw Waldorf Salad

Since I was the only raw foodie at our Thanksgiving table this year, I wanted to make foods everyone would be comfortable with.  This fantastic salad from Earth Mother in the Raw was just the ticket.  Earth Mother even says here that after she made it for Thanksgiving one year, her (non-raw) brother called her to ask her to make it again.  It’s that good.

Notes: this recipe makes a lot!  I can’t imagine ever needing to make more than a half recipe.  Also, don’t dress the salad until right before you are ready to eat or else the lettuce wilts.

Ingredients:

– 1 head Romaine lettuce, chopped into bite-size pieces
– 2 Fuji and 2 Granny Smith apples, cored and cut into 1/2 inch cubes
– 3 stalks celery, finely chopped
– 1 C red seedless grapes
– 1/2 C raisins
– 1/2 C walnuts, soaked
– 1 C Almond Mayonnaise (recipe below)

Directions:

Combine all ingredients in a bowl and toss well.

Almond Mayonnaise
from Rawsome! by Brigette Mars

Ingredients:

– 1 C almonds, soaked overnight & rinsed
– 1/4 C water
– 1/2 tsp Celtic salt
– 4 dates, soaked 20 minutes
– juice of 1 lemon
– 1/4 C extra-virgin olive oil

Directions:

Combine all ingredients except the olive oil in a blender and blend until ground and thoroughly mixed. While blending, slowly drizzle in the olive oil as the mixture thickens.

More Notes: I pretty much think this is the perfect autumn salad.  I’ve been eating variations on this theme ever since Thanksgiving.  It’s great with the almond mayonnaise.  Matt says it tastes just like real mayonnaise, but I can’t remember what that actually tastes like.  However, if you’re in the mood for something a bit lighter, it’s also fantastic with just some olive oil, lemon juice and salt/pepper.  Also, I often don’t bother to soak the walnuts if I don’t think of it in advance.  This easily gets 5/5 happy monkeys!

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Filed under 5/5 Happy Monkeys!, Dairy-Free, Dinner, Gluten-Free, Grain-Free, Lunch, Raw, Salad, Sauce/Dip, Sugar-Free, Vegan, Vegetarian

Raw Tomato Basil Mushroom Salad

Raw Tomato Basil Mushroom Salad

I’m working my way through the salads in Alyssa Cohen’s book Living on Live Food, and this is yet another adaptation.    It reminds me of a coarse mushroom marina sauce without the noodles.  A big bowl is nice and filling when you want more than a light salad.  I give this a 4/5 happy monkeys.  I like it best with oyster mushrooms and heirloom tomatoes.

Ingredients:

– 4 Roma tomatoes
– 5-6 mushrooms
– 1/2 cup basil, minced
– 2 cloves garlic, minced
– olive oil, salt, black pepper and kelp flakes to taste

Directions:

The fancy way is to slice the tomatoes and mushrooms and stack the slices. Then mix all the other ingredients and pour over the tomatoes and mushrooms. Let marinate for at least 15 minutes.

The easy way is to chop the tomatoes and mushrooms into pre-made bite size pieces and then mix everything else in.  This is the method I used in the photo above.  You might also have noticed I don’t really bother with the proportions.  I just put in what looks right.  The original recipe called for 3/4 cup olive oil.  Sheesh! Not going to happen.

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Raw Shredded Kale Salad

Raw Shredded Kale Salad

I’ve seen this described by two different raw chefs as being a favorite and delicious.  Well, I beg to differ.  It’s edible but that’s about all I’ll give it.  It barely gets a 2/5 happy monkeys.  I had to dump garlic bread seasoning on it just to make it edible.  Don’t get me wrong, I like kale–I like it a lot in fact.  For a while it was my favorite green. But in this shredded form, it just gets too dense and the kaley-ness is overwhelming, and not in a good way.

Ingredients:

1 head kale, chopped
1 cup tomato, diced
1 cup avocado, chopped
2.5 tbsp olive oil
2.5 tbsp lemon juice
1 tsp sea salt
1/2 tsp cayenne

Directions:

Mix everything together and, as Alyssa Cohen says, squeeze to wilt the kale and cream the avocado.

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Filed under 2/5 Happy Monkeys, Anti-Candida Diet, Dairy-Free, Dinner, Gluten-Free, Grain-Free, Lunch, Raw, Salad, Sugar-Free, Vegan, Vegetarian

Raw Lentil and Lime Salad

Raw Lentil and Lime Salad

My friend Zoë very kindly gave me a bunch of lentils that she had sprouted.  It was so sweet of her and it let me try a raw lentil recipe without all the hard work of sprouting them first. This recipe is a little like a lime salsa lentil salad. I just threw this together so don’t even ask me about proportions.

Ingredients:

– 2 cups sprouted lentils
– Juice of 1 lime
– Tomatoes
– Cilantro
– White onion
– Garlic
– Olive oil, sea salt, black pepper and kelp flakes to taste

Directions:

Chop the tomatoes, cilantro, and onion. Mix with the lentils. Press the garlic and juice the lime. Mix everything together and add other ingredients to taste.

I give this a 3/5 happy monkeys. It was really tasty and a had a refreshing lime flavor, but the sprouted lentils were a little too heavy for me. I’m so used to eating mostly vegetables now that eating legumes felt a bit much.

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Filed under 3/5 Happy Monkeys, Anti-Candida Diet, Dairy-Free, Gluten-Free, Grain-Free, Lunch, Raw, Salad, Sugar-Free, Vegan, Vegetarian