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Kicked-up Fruit Salad

‘Tis the season for delicious fresh fruit. There’s nothing more refreshing and satisfying than a chilled, kicked-up fruit salad!
This salad has a variety of fresh and frozen fruit, greens, spices, and crunch.
Serve this recipe for breakfast, lunch or dinner, or even a filling snack. It’s super easy and super satisfying. Enjoy!

Kicked-up Fruit Salad.
Ingredients:
1 large watermelon wedge diced
1 cup fresh strawberries sliced
1 cup fresh blueberries (wild berries preferred – frozen okay)
1/2 cup dark cherries (stemmed and pitted – frozen okay)
1/2 cup pineapple (diced small – frozen okay)
2 T dried organic shredded coconut
2 cups fresh mache (lambs quarter greens)
1/2 cup crushed pecans
1/2 cup organic raisins or mixed dried berries
1-2 T Balsamic vinegar
3-6 drops Coconut flavored SweetLeaf Liquid Stevia
3-4 shakes Tajin (Mexican chili seasoning with lime)

Preparation:
Place all ingredients in a large mixing bowl, toss well and serve. Yummy!!!

Cucumber ‘n’ Criminis

After yoga class tonight, a fellow student, and myself started talking with our instructor about healthy foods, sugars, fats, and lean meals. My yoga instructor mentioned how she loves cucumbers and mushrooms together for a meal – so I thought, “Wow! That sounds like a grand idea!” So I made my own! “Thanks Ana!” That’s my yoga instructor’s name…

So this recipe is very simple, filling, and super delicious!!! Enjoy!

Ingredients:
1 large cucumber (peeled and sliced into thin rounds)
1 to 1 1/2 cups Crimini mushrooms (stemmed, and sliced)
1/2 T Bragg’s Sea Kelp Delight Seasoning (or just plain kelp flakes will do)
dash sea salt
dash garlic powder

Preparation:
Combine all ingredients in a big bowl, toss well, then serve. That’s it!

It doesn’t get any easier than that! =)

Corn Salad served with Mana Bread

It was the end of the week, and I hadn’t gone grocery shopping, plus I had little in my refrig to eat. So, I decided to make this very simple but tasty salad for lunch. I placed the corn salad in a mold and let it setup in the refrigerator for about an hour – that’s what gives it the shape. The Mana bread is not 100% raw, but close enough to it that it’s acceptable. You kind find Mana bread at Whole Foods and other natural grocery stores, in the frozen section. I like spreading coconut butter on the bread for added flavor. Well, try it for yourself.

for the salad.
Ingredients:
Corn kernels from one ear of corn
1 avocado (peeled, stoned, and chopped)
1 Roma tomato (chopped)
garlic and sea salt to taste
cayenne pepper to taste

Other ingredients:
spinach
slices of Mana bread (I used date and fruit Mana bread)

Preparation:
Mix all the salad ingredients together and place in a mold. Refrigerate until ready to serve, at least one hour. Place a handful of spinach or more on top of a plate nicely arranged. Release salad from mold, and pour ontop of bed of spinach – forming a shape. Serve with slices of Mana bread. That’s it! Super simple! 🙂

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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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Raw Tangy Asian Broccoli Slaw

Last year around this time I posted this recipe on my personal blog, My Raw Life. This recipe is simple, satisfying, and quick. I really enjoyed it, and thought I should include it on my recipe blog. Enjoy!

Ingredients:
1 package Broccoli Slaw (or any other favorite raw slaw ingredients)
1/2 cup sun dried raisins
1 apple with skin chopped into small pieces (I used a Gala apple)
Tangy Asian Broccoli Slaw Dressing (see recipe)

Tangy Asian Dressing:
Ingredients:
1/4 cup Nama Shoyu
1/4 cup cold press EVOO
1/4 cup purified water
1/4 cup raw Agave
1 T chopped Cilantro
1 T Rice Wine Vinegar (not raw)
1 T raw honey
1 inch fresh Ginger-root (or 1/2 tsp to 1 tsp of dried ground Ginger)
dash Cayenne Pepper

Preparation: Combine all slaw ingredients in a bowl and set aside. Place all ingredients for dressing in a blender and mix well, until smooth. Pour dressing over slaw, mix very well, then serve.

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