Summer Corn & Zucchini Salad with Citrus Dressing

Happy Labor Day Weekend!! Sorry I haven’t posted in a while but we were away on an AMAZING vaca out in Utah and Colorado. I will be posting pictures and fun out west veggie foods soon.

We still have a little bit of time left for summer corn. But I wanted to make sure to get the most out of it because I love summer corn! I usually eat it raw, but it was a pleasant change to cook it for this salad. But of course you could have it raw as well.

I ended up having extra dressing left over and it will be great for salads the rest of the week.

Summer Corn & Zucchini Salad with Citrus Dressing

6 ears cooked corn, kernels removed from cob (about 4 cups kernels)
2 small zucchini, thinly sliced
2 bunches scallions, thinly sliced (white parts only)
1/4 cup finely chopped flat-leaf parsley

Citrus Dressing
1/4 cup fresh lime juice
1 teaspoon Dijon mustard
1/3 cup extra-virgin olive oil
Salt and pepper, to taste

1. To make dressing, mix lime juice and mustard together. Slowly beat in olive oil. Season with salt and pepper. Pour into a lidded container.
2. In a medium bowl, toss together corn, zucchini & scallions. Sprinkle with parsley. Cover and chill several hours or overnight. When you are ready to serve the salad add dressing and toss well to coat.

Cranberry, Cabbage & Almond Chopped Salad

Tomorrow we are starting the Juice Cleanse portion of the July Cleanse, so this was the perfect last meal before a week of Super Cleansing!!

One of my pet peeves is when a salad is full of huge pieces of lettuce that make it difficult and sloppy to eat. Here is one of my versions of the chopped salad. Super easy, tasty, nutritious, colorful and you will even look pretty eating it. ūüėČ Perfection!

Cranberry, Cabbage & Almond Chopped Salad

1/4 of a green cabbage, chopped
1/2 red bell pepper, chopped
1 large carrot, chopped
1/4 cup almonds
1/3 cup dried cranberries
Juice of 1 lime
2 Tablespoons flax oil
2 Tablespoons agave nectar
1/3 cup red onion, minced
1 large avocado, chopped

Place all ingredients into a large food processor and pulse-chop until chopped. ENJOY!!

Cucumber, Mango, and Spinach Salad

This was really yummy and different. There was not too much dressing, so if you want more add more vinegar and lime juice. It was light and refreshing with great sweet bites of mango. YUM!

Cucumber, Mango, and Spinach Salad

5-10 ounces organic baby spinach
1 mango, peeled and diced
1 English cucumber, peeled and diced
6 scallions, thinly sliced
1/2 cup fresh basil, chopped
juice of 1 lime
1/2 cup seasoned rice vinegar
freshly ground black pepper, to taste

Place spinach in a serving bowl. Toss mango, cucumber, green onions, and basil in a medium bowl. Add lime juice and vinegar and stir to mix. Spoon mango mixture on top of spinach and sprinkle with black pepper.

Grapefruit and Endive Salad

Another day, another salad! There are so many fun veggies and fruits out there that the combinations are endless! I really love this one but I also really love grapefruits so it was perfect for me. If you are not serving this right away, or have leftovers, keep the dressing and grapefruit separate from the greens. This will give you a couple of days to finish the salad.

I love that gorgeous Winter Citrus! Take advantage of it while you can ūüôā

Grapefruit and Endive Salad

2 medium grapefruit
2 heads Belgian endive
1 tablespoon balsamic vinegar
1 tablespoon Dijon mustard
2 teaspoons capers
1/2 teaspoon agave
1/2 teaspoon salt
1/4 cup olive oil
1 pound mixed baby greens or mixed salad greens

  1. Over a bowl, peel grapefruit and cut sections. Place sections on a plate and squeeze the remaining juice out of the membrane and into the bowl.
  2. Cut endives lengthwise into strips.
  3. Add salad greens, grapefruit sections, and endive to dressing in bowl.
  4. In a serving bowl, combine balsamic vinegar, mustard, capers, agave, salt, and 2 tablespoons grapefruit juice. Add the olive oil while whisking the mixture together.
  5. Either reserve the rest of the grapefruit juice, or drink immediatley like I do!

Grapefruit and Baby Spinach Salad

side salad

I love delicious citrus! The grapefruit were just so sweet and delicious, they really made this salad. I also loved the jicama. It was sweeter than normal, but added that amazing crunch throughout. I have been obssesed with red onions in my salad these days, so that was no surprise, but as always deeelish! The dressing was sweet but still had that citrus and vinegar tang. All in all, amazing salad!

Grapefruit and Baby Spinach Salad

3 grapefruit, pink or red
3 garlic cloves minced
2 tablespoons white wine vinegar
2 tablespoons extra virgin olive oil
1 tablespoon whole-grain mustard
1/2 teaspoon honey or agave
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
3/4 pound baby spinach
1/2 jicama, small, peeled and cut into matchsticks
1/2 red onion, thinly sliced

    1. Remove skin and white pith from grapefruit. Work over a small bowl to catch the juice and cut the grapefruit segments from their surrounding membrane. Reserve the segments in the bowl. Measure 1/3 cup of the juice and set aside.
    2. In a Vitamix or blender, combine vinegar, olive oil, mustard, honey, garlic and reserved grapefruit juice. Blend until creamy. Season with salt and pepper.
    3. In a large salad bowl or seperate serving bowls¬†combine spinach, jicama, onions, and grapefruit sections. Drizzle with the dressing and toss. Enjoy ūüôā

salad close-up

Sunshine Seed Dip

dip

I made little nori wraps with this spread and ate some with carrot sticks as well. It was a little too celery flavored for my taste, so I added some garlic powder and more salt. Next time I might just use 2 stalks of celery and more onion. But I thought this was a great dip, that did not involve too many nuts; which is always a concern.

Sunshine Seed Dip

recipe from Casey’s Lifestyle Raw

4 stalks celery, roughly chopped
¬ľ red onion
¬Ĺ bunch fresh parsley
¬Ĺ bunch fresh dill
¬Ĺ cup sunflower seeds (I soaked mine for 6 hours)
1/3 carrot, roughly chopped
Juice of ¬Ĺ lemon
1 teaspoon dulse flakes
Himalayan crystal salt and freshly ground black pepper to taste
Optional: pinch of cayenne pepper

Blend all ingredients in a high powered blender until thick and well combined. You might need to add another tablespoon of lemon juice or pure water to get the mixture to blend.

Amazing Raw “Peanut” Sauce and Zucchini Noodles

Peanut sauce

Shocker! I am making Zucchini Noodles ūüôā They are just so good and there are so many sauces you can serve with them! Tonight I made Natalia Rose’s ¬†Delicious Amazing Raw “Peanut” Sauce from her The Raw Food¬†Detox Diet Book. It really tastes super peanuty to me, but there are no peanuts in this sauce. Raw peanuts are really¬†hard to find¬†although they¬†are available.

I love that this makes a full 2 cups of sauce, so we have enough for tonight for dinner and more for salads for lunch tomorrow! SO awesome and tasty!!

Males 2 cups

1 cup raw almond butter
2 tablespoons fresh ginger
1/2 cup water (to thin)
4 tablespoons fresh lemon juice
1/4 cup pure maple syrup
3 tablespoons Nama Shoyu soy sauce
4 tablespoon sesame oil
2-3 cloves of garlic
1/2 serrano or jalapeno chile

Blend all ingredients at high speed until smooth. This makes an unbelievable dipping sauce for carrots other veggies, and it is amazing as a salad dressing or a sauce over Young coconut noodles.

Natalia Rose‚Äôs Raw Caesar Dressing

Natalia Rose is such a super star! I love her and all her books. If you are a woman you should check out her new book Detox for Women. She has great ideas, fabulous recipes, and really explains everything about eating this way pretty simply. Her book The Raw Food Detox Diet was one of the first books that I read on Raw food. I already knew some about eating that way, but her book really opened the door for me. In her books there are always different levels of the diet and she is never saying go from meat to raw overnight. There is a simple, easy approach that I found so welcoming and loved it!

Here is one of her fabulous recipes from The Raw Food Detox¬†Diet that is so delightful! I have another Caesar dressing¬†posted that is very different and Delicious. This one¬†has such a great flavor and plus it is Nut free!!! The flavor was almost an asian caesar because of the nama shoyu and the miso. So awesome! Enjoy, I did ūüôā

Natalia Rose’s Raw Caesar Dressing¬†caesar salad from natalia rose

1/4 cup cold-pressed olive oil
2 cloves garlic, chopped
4 medium stalks celery, cut into thirds
1/2 cup water
1/4 cup freshly squeezed lemon juice
1/4 cup Nama Shoyu soy sauce
2 tablespoons sweet white miso
5 organic unsulfured dates, pitted
freshly ground pepper to taste

Blend all the ingredients in blender and serve over romaine lettuce. You can use less water for a thicker consistency to use as a mayo.

*** I also added Grape Tomatoes for color, and the fact that lately I cannot get enough of them! I have never been a huge tomato fan and now I find myself seeking out these little gems. SO sweet and Delicious!

Herbin’ Ranch Dip

Herbin’ Ranch Dip
By Kristen Suzanne
Published in her June 2008 Newsletter
Yield 1 1/2 cups
This is the one of the most nutritious, delicious ways to have ranch dip, Raw and Delicious! I love serving this dip at summer picnics with vegetable crudite or as a dressing on your favorite greens*. Just a quick and easy meal with some baby carrots and this dip! SO GOOD!

1/2 cup raw cashews, unsoaked
1/2 cup raw pinenuts, unsoaked
1 zucchini, peeled and chopped
1 tablespoon extra virgin coconut oil
3 tablespoons fresh lemon juice
1 clove garlic
1 teaspoon onion powder
1 teaspoon sea salt
1/2 teaspoon tarragon
1/8 teaspoon white pepper
1/4 cup fresh basil, not packed
1/4 cup fresh dill, not packed
Blend all of the ingredients, except the fresh basil and dill, until creamy and smooth. Pulse in the basil and dill. This will stay fresh for 4-5 days when stored in an airtight container in the refrigerator.

* To make this as a dressing, simply add more water until you reach the desired consistency.

* This dip also freezes well. I use my foodsaver and freeze little one serving packets of dressing so if I need some on the go, I can just grab a packet and use later that day! So easy!

Raw Crisp Caesar Salad

I made this on Sunday night with the Romaine/Dressing/Parmesan and Monday used the dressing and parm on a regular big yummy salad…. SOOO GOOD!!!!! mmmmmm

caesar salad

Crisp Caesar Salad

Posted on Woody Harrelson’s site

A classic Caesar salad with crisp romaine lettuce and a Pinenut Parmesan.

  • 1-2 heads Romaine lettuce

Caesar Salad Dressing:

Makes 1 pint of thick dressing that will keep fresh for a week.

  • 5 tablespoons raw tahini
  • 1/4 cup pine nuts
  • 2 tablespoons tamarind paste (optional)(I did not use)
  • 1 nice clove garlic2 green onions, or 1/4 cup sweet onion(I used sweet onion)
  • 1 lemon, juiced
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons maple syrup or 3 soft dates, pitted
  • 3 tablespoons nutritional yeast
  • 1-2 teaspoon black pepper or to taste
  • 1-2 teaspoons sea salt or to taste
  • 2 tablespoons good olive oil (optional)
  • fresh water, 2 tablespoons at a time as necessary to blend

In a blender or Vita Mix: Blend tahini, pine nuts, tamarind, garlic, green onion or minced onion, lemon juice, vinegar, maple syrup or dates, nutritional yeast, black pepper and sea salt, adding oil and fresh water, 2 tablespoons at a time as necessary to blend until very smooth.

Season with sea salt and pepper to taste.

Pinenut parmesan:

  • 1/4 cup pinenuts
  • 1/4 cup whole cashews or macadamia nuts
  • 1 teaspoon good oil or fresh water
  • 2-3 tablespoons nutritional yeast
  • pinch dried garlic granules or powder
  • pinch Celtic or sea salt

In a food processor or blender: Chop pinenuts and cashews into a fine meal. Drizzle in a touch of oil or water. Chop in pulses until moist and ground. Add nutritional yeast, dried garlic and salt and chop in pulses until crumbly.

Assembly:

Separate Romaine lettuce leaves and break into pieces. Dollop dressing on, a few tablespoons at a time, and toss with lettuce until well coated, but not drenched. Serve and sprinkle with ‚ÄėPinenut Parmesan‚Äô

Serves 4-6

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