Today my son requested a recipe I came up with a few years ago, so I had to dig it out of my recipe file. My file is several binders with printed recipe pages, enveloped in plastic page protectors. Of course, it was the last binder I perused.
Here is my recipe~
Chinese Cabbage~thinly shredded
1-2 c. of chopped celery
1 large colored bell pepper or two med. (red, yellow, orange)
Chopped red onion (or green onion)
1 large garlic clove minced
slivered almonds
Avocado drizzed with lemon juice
1 bottle of Annies Asian Sesame Dressing
To assemble:
layer vegetables in 13 X 9 in glass dish beginning with cabbage, celery, peppers, onions, garlic, slivered almonds and top with slices of avocado. Pour desired amount of salad dressing over the top..
If you will not eat the entire dish in one setting do not place avocado or dressing on the salad, but top each individual serving so that the remaining salad can be stored in the fridge for later use. If you cover it tightly it will keep for a few days.
If you are avoiding pre-made salad dressings you can make your own avocado dressing and use pumpkin seed oil or toasted sesame oil and water and mix to desired consistency.
While looking through this particular recipe book I discovered another one I had made up that is worth sharing....even though it is not raw...it is especially yummy!
Non Dairy Broccoli Soup
3-4 garlic cloves
1 med. red onion halved and sliced thin
1 celery stalk diced or 1 T. dried celery
coconut oil.
Saute these ingredients
3 c. broccoli florets, separated, stems chopped into 1/2" rounds
or pulse in food processor until small chunks (peel tough fiberous skins off)
32 oz of low sodium Pacific veggie broth plus 2 vegan veggie boullion cubes or use 2 t. Seitenbacher Veggie Broth Powder)
4-5 c. water
1 handful of shredded carrots
1 handful of dried celery leaves
1/2 c. nutritional yeast
2 t. lemon juice
2-4 t. Annies Worchester sauce
Add all other ingredients except lemon juice and simmer until broccoli is al dente.
Add lemon juice just before serving.
Ladle into bowns and put a dolop of Ranch Dressing on top
Ranch Dressing
1 c. Vegenaise
1 t. garlic powder
1 T. dried onion
2 t. lemon juice
1/2 t. sea salt
3 T. water
Blend until smooth and creamy...can a bit more water if needed.
Both of these recipes include an abundance of cruciferous vegetables, namely Broccoli and Cabbage.
Here are a few benefits:
enhancing the immune system
helping in the prevention of macular degeneration eye disease and cataracts
helping in the treatment and prevention of high cholesterol and high blood pressure
preventing constipation and maintaining healthy bowels
helping maintain blood glucose levels and promoting weight loss.
Follow this link for a listing of cruciferous veggies and more information!
Here is my recipe~
Chinese Cabbage~thinly shredded
1-2 c. of chopped celery
1 large colored bell pepper or two med. (red, yellow, orange)
Chopped red onion (or green onion)
1 large garlic clove minced
slivered almonds
Avocado drizzed with lemon juice
1 bottle of Annies Asian Sesame Dressing
To assemble:
layer vegetables in 13 X 9 in glass dish beginning with cabbage, celery, peppers, onions, garlic, slivered almonds and top with slices of avocado. Pour desired amount of salad dressing over the top..
If you will not eat the entire dish in one setting do not place avocado or dressing on the salad, but top each individual serving so that the remaining salad can be stored in the fridge for later use. If you cover it tightly it will keep for a few days.
If you are avoiding pre-made salad dressings you can make your own avocado dressing and use pumpkin seed oil or toasted sesame oil and water and mix to desired consistency.
While looking through this particular recipe book I discovered another one I had made up that is worth sharing....even though it is not raw...it is especially yummy!
Non Dairy Broccoli Soup
3-4 garlic cloves
1 med. red onion halved and sliced thin
1 celery stalk diced or 1 T. dried celery
coconut oil.
Saute these ingredients
3 c. broccoli florets, separated, stems chopped into 1/2" rounds
or pulse in food processor until small chunks (peel tough fiberous skins off)
32 oz of low sodium Pacific veggie broth plus 2 vegan veggie boullion cubes or use 2 t. Seitenbacher Veggie Broth Powder)
4-5 c. water
1 handful of shredded carrots
1 handful of dried celery leaves
1/2 c. nutritional yeast
2 t. lemon juice
2-4 t. Annies Worchester sauce
Add all other ingredients except lemon juice and simmer until broccoli is al dente.
Add lemon juice just before serving.
Ladle into bowns and put a dolop of Ranch Dressing on top
Ranch Dressing
1 c. Vegenaise
1 t. garlic powder
1 T. dried onion
2 t. lemon juice
1/2 t. sea salt
3 T. water
Blend until smooth and creamy...can a bit more water if needed.
Both of these recipes include an abundance of cruciferous vegetables, namely Broccoli and Cabbage.
Here are a few benefits:
enhancing the immune system
helping in the prevention of macular degeneration eye disease and cataracts
helping in the treatment and prevention of high cholesterol and high blood pressure
preventing constipation and maintaining healthy bowels
helping maintain blood glucose levels and promoting weight loss.
Follow this link for a listing of cruciferous veggies and more information!
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