Sunday, March 9, 2014
Live Raw Cookbook by Mimi Kirk
For the Salad:
***This is the original recipe master veggie list. I used (green pepper, red cabbage, Zucchini, Yellow Squash and Broccoli)
Green Pepper (I Used)
Fresh whole herbs such as mint, tarragon, sorrel and dill for garnish
**Chop all vegetables into small, even pieces.
For the Dressing:
*** This dressing made way more than I needed for the salad but I just stored it in the fridge for other salads.
1/2 cup extra-virgin olive oil
1/2 cup tahini
1/4 bunch of fresh parsley
1/4 cup apple cider vinegar
1/3 cup cashews
3-4 tablespoons lemon juice
2 cloves garlic
1/4 cup tamari
Himalayan salt to taste
2-3 tablespoons agave or sweetener of choice
3/4 cup ore or less water, added slowly while blending
Finished dressing should be a smooth, creamy, thick pourable dressing.
Place dressing ingredients into a blender and blend until smooth.
Place all salad ingredients in a bowl, and add desired amount of dressing. Some people like a small amount and others like it very wet. The vegetables hold up very well with dressing.