First on the menu was carrot/celery/apple/ginger juice
ingredients....pls. note I did not use all of the celery shown
just a couple of large handfuls
I save my kombucha bottles to store my juice
This was the yield plus 18 oz
Next on the menu was Beet Salad
Next I made "Marinated Boy Choy"
By Matt Samuelson
~ recipe from ,"The Complete Book of Raw Food"
For the salad:
4 heads of baby bok choy or 1 large bok choy-chopped into 1/2" strips
1 large carrot, shaved into strips (I left this out)
For the marinade:
1 small lemon, juiced
1 small lime juiced
(instead of the lemon & lime, I used 3 T. lemon juice)
4-5 dates pitted
3 T. ginger
1/2 c. olive oil
3 T. nama shoyu ( I used Bragg's Liquid Amino's)
Blend all marinade ingreds. together well. Combine 1/2 the marinade and carrots and mix well. Add more marinade as desired (I mixed all of mine in)
This is the second time I have made this salad and I like it better than I did the first time!
I love this Living Foods recipe book! This edition has 375 recipes! If I could only get one raw food recipe book, I would get this one.
The final dish I made was a Raw Salsa
Variety of tomatoes
green and red bell peppers
Pictured below was a previous batch ~I put tons of cilantro and peppers this time
After all that hard work I sat down and indulged! I added some sliced radishes from my CSA share and topped my salads with raw sesame seeds..not pictured is a spoonful of my salsa on the side.
huge green cabbage
bag of spinach
variety of hot peppers