I had experimented a lot, till I finally found my own favourite salad dressing. It's both tasty and colorful, and could easily be a dish in itself. I usually make this dressing when the salad is green, made of usually chinese leaves or corn salad (also known as valeriana locusta). I buy some green vegetables on my way to work, use this dressing and voila, there's my delicious lunch.
My favourite salad dressing:
Juice of 2 lemons 1 cup cold pressed oliva oil 2 gloves garlic red, green, yellow bell pepper red, purple onion 1 cucumber 1 bunch parsley basil salt 3-4 drops stevia
Make a thick cream by gradually adding the oil to the lemon juice in a high speed blender. Flavour with salt and stevia. Chop the vegetables up into tiny pieces with a knife if possible instead of a food processor. It's enough if you have three of the vegetables on the list at home, you don't need all of them.You'll also need one kind of green spice.
Add the vegetables to the sauce and stir. This amount will be enough for several plates of salad, but why work with tiny amounts?
It'll liven up your salad.
Serve and eat the salad right away, or the dressing will parch the green salad, making it less appealing and tasty.
This pie is originally made of apples, but here is the strawberry season, so I've tried it with strawberries and it works.
Ingredients: For the base 1/2 cup of almond (soaked for a night) 1/2 cup of hemp seed 1 cup of dates Cinnamon, salt
For the filling 2 apples cut into small pieces 2 grated apples ½ cup of dehydrated strawberries 1 cup of strawberries cut into little pieces 2-3 dates cut into little pieces 2 tsp lemon juice 1 tsp of agave nektar
For the cream 1 cup of cashew 4 tsp lemon juice 1 little spoon of vanilia extract 1 tsp agave nektar
Mix the ingredients for the base in the food processor, then sweeten and flavour and knead a dough of the ingredients. Put it in a cake shape and dehydrate for 3-4 hours. Mix the ingredients for the filling and flavour to get a not too moist but "lumpy" dollop. It's also possible to make it without sweetener but then more dates are needed. I used dehydrated strawberries because of their intensive taste, but of course, it's also possible to use fresh ones. THe fruit-mass needs to be filtered.
Use a blender to mix the ingredients for the cream.
Finishing the cake: Put the filling on the base and then top it with the cream. Don't cover the whole suface, so that the filling can be seen. Decorate with fresh strawberries.
Ingredients: 1 cup of almond (soaked for a night) ½ cup of sun-dried tomatoes (soaked for 3-4 hours) 1 cup of ground (yellow) flax-seed 1 spoon of white miso a bunch of parsley Spices according to own taste: salt, pepper, red pepper 1 red bell pepper 1-2 celeries cucumber, paprika, radish, or any other stiff vegetables
Put the first set of ingredients into the chopping machine. Be careful with salt, as both the sun-dried tomatoes and the miso are salty. If the mixture does not aggregate and crumbly, put a couple of drops of olive oil or a spoonful of the tomato's soaking liquid in it.
Chop up the red bell pepper and celery fine and add it to the mixture. Form small balls and dehydrate for about 4-5 hours.
Get a tooth pick and first put a piece of vegetable on is, then a burger and a slice of cucumber. When all of them are ready, line them up on a plate.
They have fallen left and right in the photo, but still look delicious, don't they?
You can also pile up the burgers as shown: (it was made with green bell pepper)
We had some guests over at the weekend and I prepared some hot dishes, cakes and, of course, many kinds of raw food. This colorful vegetable dish was the most interesting, beautiful and tasty food of all. Even my omnivorous guests tried it and sure they were surprised at how yummy it was and they all wanted to know the ingredients.
1 smaller cabbage, diced up ½ white onion 2 carrots, diced up 1 bigger beetroot, diced up 1 sour apple, diced up 1/2 lemon's juice 1-1 spoon of olive oil some parsley a small salad for decoration
Put the vegetables into the chopping machine one by one, and chop them up until they're crumple sized.
Cabbage salad:cabbage, white onion, a couple of drops of lemon juice, one spoon of olive oil Carrot salad: carrot, lemon juice, olive oil Beetroot salad: beetroot, apple, olive oil
Put salad leaves into a bigger bowl and form small piles of the different coloured vegetables with the help of a cup. You can put the "heart" of the salad, or any other colorful vegetable (broccoli, tomato, radish, etc) in the middle.