Veggie Rolls on Red Cabbage and Olives

Veggie Rolls on Red Cabbage and Olives

Today I am using leftover from yesterday to create a veggie roll. We’ll need:

A nice large collard leaf, leftover cashew ricotta and tomato/rosemary sauce
and finely shredded red cabbage

Place the collard leaf on a cutting board, spread ricotta on it , then the tomato rosemary sauce, finely sliced red pepper, diced parsley, roll it up, cut in middle.

Set on the red cabbage,decorate w some olives and parsley, sprinkle with lemon juice fresh ground pepper

(cashew ricotta –

Soak natural cashews for about 1-2 hours in spring water, then place in food processor w garlic, preserved lemon (or lemon juice and some rind), a little water, seasalt, process to creamy consistency.

Tomato/rosemary sauce –

Organic sundried tomatoes, soaked for ½ hr (keep t he soaking water for your veggie smoothie), some fresh tomato, lemon juice, olive oil, sea salt, pepper, process in food processor until smooth, then add diced shallots and fresh rosemary)

That’s it, a glass of organic red  goes with it as usual; I maybe some “raw” crackers with it.

Enjoy!

Cucumber/Kelp Noodle Salad

thinly slice cucumbers on mandoline, slice red onion, dice Jalapeno Peppers, add shredded cilantro, sea salt, lemon juice, grated fresh ginger, sesame oil, kelp noodles. An exciting mix of cooling and heating ingredients. Very much suited for diabetics through the healing properties of cucumber and ginger and kelp noodles not having any carbs! Enjoy!

Sweet Potato Ginger Soup

Sweet Potato Ginger Soup

Serves 4
1 teaspoon ghee or olive oil
1 pinch red chili flakes
1 cup chopped leeks or onions
1 tablespoon minced fresh ginger or 1 teaspoon powdered ginger
2 tablespoons tamari
5 cups sweet potatoes, peeled and cubed1 teaspoon coriander
1 teaspoon garam masala
6 cups vegetable stock
¼ cup chopped fresh cilantro
Heat the oil in a soup pot over medium-high heat. Add the red chili flakes, leeks, ginger, and tamari. Sauté for 2 to 3 minutes. Add the sweet potatoes and sauté until they are well coated and begin to brown slightly. Add the coriander and garam masala. Sauté another 2 minutes, stirring frequently. Add the vegetable stock to cover the sweet potatoes and bring to a boil. Reduce the heat and simmer until the sweet potatoes are tender. Blend with a hand blender or food processor until the mixture has a smooth consistency, adding more stock as necessary. Reheat before serving and garnish with the chopped cilantro.

Raw Food Lasagna

Raw Food Lasagna

sunburst squash lasagna with tomato, cashew ricotta and tomato/rosemary sauce
on a bed of arrugula

I have a spiral slicer that makes those beautiful spirals and paperthin slices of veggies but you can try cutting them with a real sharp knife.

Place the arrugula on the plate, arrange sliced sunburst squash (or zucchini) on top, cover w

cashew ricotta –

Soak natural cashews for about 1-2 hours in spring water, then place in food processor w garlic, preserved lemon (or lemon juice and some rind), a little water, seasalt, process to creamy consistency.

Place thinly sliced tomatoes on top cover with

Tomato/rosemary sauce –

Organic sundried tomatoes, soaked for ½ hr (keep t he soaking water for your veggie smoothie), some fresh tomato, lemon juice, olive oil, sea salt, pepper, process in food processor until smooth, then add diced shallots and fresh rosemary

Cover with more squash and tomatoes, sprinkle w more rosemary

That’s it, a glass of organic red  goes with it beautifully; I also had some “raw” crackers with hit.

Enjoy! (see blog pic)

Raw Tuscan Kale Salad

Raw Tuscan Kale Salad

1 bunch kale (preferably dinosaur, but any will do)
2 garlic cloves
1/4 teaspoon sea salt salt

3 tablespoons extra-virgin olive oil

Freshly squeezed juice of one lemon

1/8 teaspoon red pepper flakes
celery

Red and green onion

walnuts

Trim the bottom few inches off the kale stems and discard. Slice the kale into very thin ribbons. Place the kale in a large bowl. Using a mandolin slice celery and red onions very thin; slice the white part of the green onions, add walnuts, crush the garlic over the kale add 1/4 teaspoon of salt, add 3 tablespoons oil, lemon juice, pepper flakes, walnuts and toss.

This is a beautiful blend of textures and flavors, add a piece of home baked whole grain toasted bread and a glass of cabernet or shiraz… and voila… a delicious, quick meal that puts you right on a piazza in Tuscany.

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