Raw Tropical Fruit Taco Salad

I feel like I’ve spent the past week talking about raw food, I have two friends who just decided to eat mainly raw. Which made me curious to what raw food really is (Nothing for me…. being a vegan going raw just means eating cold veggies… and I just love pasta..) and I found this recipe here.. Not my style of cooking (I mean this recipe had A LOT of ingredients?? and it’s not even cooking.. you just mix it? and expensive? but it looks tasty..) But I thought I’d try it!



3 cups fresh corn

1 tsp sea salt (or to taste)

juice of one lime

1/2 cup ground flaxseed

Macadamia Queso Fresco:

2 cups Macadamias, soaked for at least 4 hours, drained

juice of one lemon

1 tsp sea salt

Strawberry Habanero Dressing:

2 Tbsp chia seeds

6 Tbsp filtered water

1 1/2 cups strawberries

1 Tbsp cider vinegar

3 Tbsp lime juice

1 Tbsp raw coconut nectar

2 Tbsp olive oil

one habanero, seeded

sea salt


1 large organic mango, cut into large dice

1 1/2 cups organic pineapple, diced

1 cup diced organic strawberries

2 Tbsp chopped cilantro

2 Tbsp chopped red onion

1 garlic clove, minced

2 Tbsp lime juice

sea salt to taste

1 tsp chili powder

2 avocadoes, sliced

about 6 cups salad greens of your choice


For the chips:

1)Combine all ingredients in the food processor and process until smooth, adding a little water to make a thick batter.

2) Spread out onto a teflex lined dehydrator sheet and score into triangular chips.  Sprinkle with a little more sea salt.

3) Dehydrate for about 24 hours or until very crisp.

To make Macadamia Queso Fresco

1) Combine the macadamias, lemon juice, and sea salt in a high speed blender or food processor and process until smooth with about 3 Tbsp of filtered water (or enough to make a thick soft cheese consistency without being runny).

2) Wrap cheese in a double layer of cheesecloth, and place in the fridge to let sit a day or two. You will have extra for another use.

To make the dressing

1) Soak the chia seeds in the water until they soak all of it up (about 15 min).

2) Add them to a food processor, along with the 1 1/2 cups berries, vinegar, lime juice, coconut nectar, olive oil, habanero, and sea salt to taste.

3) Process until smooth and well blended. This dressing can be stored in the fridge for 2 weeks.

Combine the fruit in a large bowl and toss with the cilantro, red onion, garlic, lime juice, sea salt and chili powder.

find the entire post here

Socca Flatbread with Spring Pesto and Salad


Socca Flatbread with Spring Pesto and Salad

recipe from the kitchn

Makes 2 (10-inch) flatbreads

For the socca:
2 cups chickpea flour
2 cups water
3 tablespoons extra-virgin olive oil, plus more for the pan
2 garlic cloves, minced
1 tablespoon chopped fresh thyme
1 teaspoon salt

For the pesto:
1/2 cup pesto (see recipe below, or use your own favorite pesto)

For the salad:
3 cups tender salad greens (mâche, baby spinach, spring lettuces, etc.)
4 ounces asparagus, roasted and cut into bite-size pieces
1/4 cup fresh peas, blanched (or frozen peas, thawed)
6 kalamata olives, pitted and halved or quartered
1/2 shallot, thinly sliced
Lemon curls for garnish
Extra virgin olive oil, to taste
Lemon juice, to taste
Salt and pepper, to taste

Whisk together the chickpea flour, water, olive oil, garlic, thyme, and salt. Let stand for at least 30 minutes and up to 2 hours.

Set an oven rack six inches below your oven’s broiler and turn on the broiler. Preheat a 10-inch cast iron skillet or equivalent baking dish for five minutes. Remove the skillet from the oven and add a teaspoon of oil to coat the bottom. Give the chickpea batter a whisk and pour half of it into the skillet.

Broil for 5-10 minutes until the top is browned and the socca is cooked in the middle (yet still tender) and crispy around the edges. Use a spatula to remove it from the pan.

Repeat to make the second flatbread.


Spread half of the pesto on each flatbread, leaving a border around the edges.

Top with the salad greens, asparagus, peas, olives, shallots, and lemon curls. Drizzle a little olive oil and lemon juice on top and sprinkle with salt and pepper.

Cut into wedges and serve immediately.


Spring Pesto (Vegan and Nut-Free)

Makes about 1 cup

6 cups gently packed spring greens (arugula, spinach, watercress, parsley, etc.)
1/2 cup gently packed mint leaves
1/2 cup hemp seeds (can substitute other nuts or seeds)
2 tablespoons chopped preserved lemon peel (rinse and remove pulp before chopping; see Recipe Notes for sources)
1 garlic clove
2/3 cup extra virgin olive oil
Salt, to taste

Place the greens, mint, seeds/nuts, preserved lemon, and garlic in a blender or food processor. Blend until finely chopped, scraping down the sides of the bowl as needed. With the machine running, add the olive oil in a slow, steady stream. Blend until emulsified, scraping down the sides of the bowl as needed. Taste and add salt or adjust other ingredients as desired.

Images: Emily Ho

Recipe from thekitchn

Peanut, Carrot, and Cabbage Slaw

I found this recipe yesterday while looking for lunch ideas and since I have everything I need to make this slaw it is! (and I mean.. who doesn’t love a good slaw.. my grandmother makes the best!) … Today’s lunch: Peanut, Carrot, and Cabbage Slaw.. (I put some fried tofu in there to make it more filling…)


for the dressing-
-3 tbsp peanut butter
-3 tbsp rice wine vinegar
-1 tbsp soy sauce
-1 tbsp sesame oil
-1 tbsp olive oil
-2 tbsp freshly squeezed lemon juice

for the salad-
-3 cups cabbage, shredded
-4 large carrots, grated
-4 green onions, thinly sliced
-4 large radishes, thinly sliced
-1 tsp sesame seeds, for topping
-1/4 cup roughly chopped peanuts, for topping

1. Combine all of the dressing ingredients in a small bowl and whisk to combine.
2. Toss cabbage, carrots, onions, and radishes in a large bowl, mixing well. Add dressing and toss well to evenly coat. Top with sesame seeds and peanuts. Serve immediately or refrigerate for a few hours until cold


Black Rice Sesame Salad


Black Rice Sesame Salad
1 cup uncooked black rice
sea salt
knob of ghee or coconut oil (optional)

1 red pepper, julienned
2 carrots, julienned
5 radishes, sliced into discs
4 green onions, sliced on the diagonal
½ cup chopped cilantro
¼ cup sesame seeds, toasted

1 Tbsp. ginger, minced
2 Tbsp. cold-pressed sesame oil (or olive oil)
2 Tbsp. freshly squeezed lemon juice
1 tsp. tamari
¼ tsp. ground cayenne
1 tsp. liquid honey (or other sweetener)

1. Prepare the black rice; you can either soak it overnight for optimal digestion, or simply wash it well 2-3 times, and drain. Place rice in a pot with 2 cups water and a couple pinches of sea salt (add the ghee or coconut oil if you like). Cover with a tight-fitting lid, bring to a boil and reduce to simmer. If you are using soaked rice, check for doneness after 20 minutes, and drain any excess water. Otherwise leave it to cook for 50-60 minutes. The rice should be soft, yet chewy.
2. While the rice is cooking, prepare the dressing. Place all ingredients in a jar and shake well. When the rice is finished cooking, place in a large bowl and pour the dressing over while still warm.
3. Prepare the vegetables. Toast the sesame seeds in a dry skillet until they pop. Remove from heat. Add vegetables and sesame seeds to the rice. Stir well to combine. Season to taste. Store leftovers in the fridge.