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Mango, Pineapple Chunky Salsa

Living in Arizona during the summer time can become quite uncomfortable, as the temperatures can get as high as 120+ degrees Fahrenheit. The air is usually so hot and dry, that it feels like your body is on fire at times. The only great place to be is in an air conditioned place, or in a pool (as long as the water isn’t hot)…

Now that July is here, Arizona will begin to see it’s Monsoon season. Dust storms, with the hopes of rain fall, to cool down the air, but resulting in a humid hot climate…ugh. However, I have to say, it’s still very beautiful here. You just have to learn how to work around the summer heat!

One thing is for sure with Arizona summers, fresh fruit, salsas, and cold beverages are always on the menu! I’ve been craving a fruity salsa, one that’s tart, sweet and spicy. I decided to make my own version of a “mango salsa”. This was so easy to make, and so super delicious! My son created his own salad using my salsa, and within a day, the salsa was all gone!

Here’s the recipe. Enjoy!

Mango, Pineapple Chunky Salsa.
Ingredients:
2 gold medium-sized mangoes
1 medium-sized standard mango
1 1/2 cup pineapple chunks
1 large shallot
3-5 cloves garlic
1 jalapeno
1 cup baby orange tomatoes
1 cup corn
1 bunch cilantro
1 large red bell pepper
pink Hawaiian salt
Sugar-licious Habanero, from go lb. salt (optional)
garlic powder
onion powder
coconut sap or other sweetener

Preparation:
Peel and stone mangoes. Finely chop mangoes and place in a big mixing bowl. Finely chop pineapple chunks and add to bowl. Seed, and stem red bell pepper, and jalapeno pepper. Finely chop peppers and add to bowl. Chop baby tomatoes and place in bowl. Roughly chop cilantro, and add to bowl. Add corn to bowl. Peel shallots and garlic, and finely chop. Add to bowl. Add all spices. Toss ingredients real well to incorporate all the flavors. Chill or serve at room temperature. Keep in tightly closed jars in the refrigerator for up to 4-5 days. Great with chips, or in lettuce wraps, or over your favorite vegan or raw meatless meal. Try the following two recipes for some delicious salad ideas.

Brad’s Tropical Spinach Salad.
Ingredients:
bowl of baby spinach
1 medium-sized banana (peeled and sliced)
1 cup Mango, Pineapple Chunky Salsa

Preparation:
Combine ingredients in a bowl and serve.

Spicy Vegan Herb Salad with Mango, Pineapple Chunky Salsa.
Ingredients:
bowl of mixed spring herbs (spicy)
1 Gardein Lime-Chipolte Crispy Fingers
1 cup Mango, Pineapple Chunky Salsa

Preparation:
Heat tender as directed. Toss all ingredients and serve in bowl.

Swiss Chard Salad with Apples and Pecans

I love my super food greens! As you know kale is a big part of my diet – so are collard greens. Well, lately I have discovered another super green that I can’t be without. Introducing Swiss Chard! That’s right, Swiss Chard!

Swiss Chard is probably one of the most vitamin and mineral rich super greens you can eat! I can’t even begin to tell you how healthy chard is! You can read more about it here.

Well, if you want a simple, but delicious way to consumer more chard, try my salad. You only need a few ingredients, and it is super yummo! Plus super energizing too! Try it for yourself.

Ingredients:
1 large bunch (about 6-8 leaves) fresh white Swiss Chard
1-2 handfuls fresh herb salad mix
1 handful fresh sprouts or micro herbs
2 large apples (mixed variety)
1/2 cup raisins
1/2 cup raw pecan pieces
drizzle hemp oil
drizzle balsamic vinegar

Preparation:
Rinse chard leaves, and trim off ends. Chop leaves and add to a large bowl. Core and seed apples. Cut into small slices and add to bowl. Add herb lettuce, micro herbs, raisins and pecans. Toss well. Drizzle hemp oil and balsamic vinegar, toss again until well combine. Ready to serve. Makes 2-4 servings depending upon how much you like to eat! =)

Edamame-Cuke Salad

Although Edamame beans should be limited as much as possible, I do crave them on occasions. So, I decided to make this simple salad to enjoy some.

Ingredients:
1 cup Edamame beans (removed from pods)
2 handfuls micro herbs
2-3 Persian cucumbers (chopped into small pieces)
3T hemp seeds
2-3 handfuls baby Heirloom tomatoes (chopped in halves)
drizzle Bragg’s Amino Acids
dash sea salt and garlic powder

Preparation:
Combine all ingredients in a bowl and toss well. Ready to serve.

raw salad,raw food recipe,raw food,raw entrees

salads,raw salad,raw food recipes,rawfood,rawentrees

Roma-Kale Salad

Although this is a simple kale salad, I still wanted to include it since I used specific ingredients to make it have the flavor that it did. Ejoy!

Ingredients:
4-5 leave Dinosaur Kale (chopped in strips)
4-5 leaves Romaine lettuce (chopped in strips)
3 small Roma tomatoes (chopped in quarters)
1/2 cup dried cranberries
3T hemp seed
drizzle Bragg’s Sesame Ginger Dressing
dash sea salt

Preparation:
Combine all ingredients and toss well. Serve with raw crackers or raw mana bread and coconut butter to spread.

raw salad,raw food recipes,raw entrees,bread raw food

Raw Pepper Salad

It’s Thursday, and I’m out of groceries. So I needed to be simple yet creative with preparing my meal. I had a variety of bell peppers (which I love), and some fresh corn, as well as some micro herbs – and now I have salad!

Ingredients:
1 red bell pepper (seeded and chopped)
1 orange bell pepper (seeded and chopped)
1 yellow bell pepper (seeded and chopped)
2 ears of corn (removed from cob)
1-2 handfuls micro herbs
dash sea salt
dash garlic powder
favorite salad dressing (my choice, Bragg’s Organic Ginger & Sesame Salad Dressing)

Preparation:
Combine all the ingredients and toss well. Place on a plate and drizzle your favorite dressing on top. Garnish with nuts or seeds if desired.

peppers,raw food,raw recipes,salad

Green Garden Salad

I made this delicious salad, topped with fresh cut avocado slices, and Frederic Patrenaud’s Better than Ranch Dressing – but you can use whatever dressing you like!

Ingredients:
Spinach
Arugula
Dandelion
Mixed fresh green herbs and flowers
Radicchio
Green leaf lettuce
Romaine lettuce
Portobello mushroom chopped
½ peeled and sliced cucumber
Corn from one cob
Better than Ranch Dressing (or your favorite)
Avocado slices

Preparation:
Combine all ingredients in a bowl and toss well. Top with your favorite dressing, and serve.

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Simple Salad with Persian Cucumbers

I’ve been eating a lot of simple salads lately. Some with mixed lettuces, some with seaweed, and some with different kinds of cucumbers and tomatoes. Today’s recipe uses Persian Cucumbers (very tasty), and Heirloom mini tomatoes (I love Heirlooms). Hope you like it.

Ingredients:
1-2 Persian Cucumbers (tips cut off, and chopped into small pieces)
1 large handful of mini Heirloom tomatoes (chopped in halves)
1 ripe avocado (peeled, stoned, and chopped into pieces)
1 large handful of micro herbs (micro herbs are mixed sprouts that have grown to maturity-very popular)
1 handful edamame beans peeled (optional)
1-2T hemp seeds
about 1T of your favorite dried herbs (I used Bragg’s Sea Kelp Delight Seasoning)
Drizzle to taste Bragg’s Liquid Aminos (or you can substitute with Nama Shoyu, or your favorite light raw dressing)

That’s it. Just put all the ingredients into a bowl and give a good toss and eat! It’s filling, it’s nutritious, it’s simple, and it is YUMMO!

salad,cucumbers,entres,salads

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