Don’t get me wrong I love kale, but truth be told, sometimes the flavor can be a little strong. Inspired by a recipe I saw on a toneitup.com video I decided to lighten up the intense flavor of kale by making a kale fruit salad instead of a traditional savory raw kale salad recipe.
I used baby kale leaves in the kale fruit salad, which have a mild flavor, instead of the mature kale leaves. If you don’t grow your own baby kale, I have seen baby kale available in some super markets in the bagged greens section. Here is a picture of a baby Red Russian kale leaf from our garden:
I also shredded the kale very thinly for the raw kale salad recipe, you can either use a food processor with the slicing blade or just use a good old sharp chef’s knife. My husband says this is key. (Thanks for the input honey!)
I then added some chopped fruit I had on hand. It was near the 4th of July so I decided to use flag colors and chose strawberries and blueberries, but I am sure any type of fruit would do. I also added some coconut flakes for color, flavor, and texture. I should call it the red, white, blue, and green kale salad!
The dressing I made was pretty simple: I used avocado, banana, citrus, and some honey and blended it in the Vitamix. (My favorite blender of all time!)
Once I mixed everything together the final result was a sweet and crunchy kale fruit salad that even my husband enjoyed! (He usually prefers romaine or baby spinach salads over kale.) Hope you like it too!
Here is the full recipe:
Raw Kale Fruit Salad
2 cups shredded baby kale leaves
1/3 cup sliced strawberries
1/3 cup blueberries
1/3 cup shredded coconut (dried or fresh)
Raw Kale Fruit Salad Dressing
1/4 cup orange juice
1 small ripe banana
1/4 an avocado
2 tablespoons raw honey
1 tablespoon lemon juice
1/4 teaspoon lemon zest
pinch white stevia powder to taste for extra sweetness (optional)
Assemble all the salad ingredients in a bowl. Blend all salad dressing ingredients in a high-speed blender. Toss the salad and dressing together and serve. Will last for a few days in the fridge if you can’t eat it right away. Serves 1 or 2. Enjoy!
Thank you for visiting the Raw Glow Blog, if you liked this raw kale salad recipe please “like it” below. Do you have any favorite raw kale salad recipes? Please post them in the comment’s section below. Comments are always welcome.
Hope you are having a healthy and happy summer!
Posted on July 23, 2014 No Comments
Hope you enjoy this delicious green smoothie recipe. My husband thinks this green smoothie recipe is the best!
I’ll never forget my first date with my husband. I brought him a mango kombucha and told him not to shake it. He shook it anyways and within the first five minutes of meeting him for the first time he had managed to get exploding mango kombucha all over the front of his pants. True story.
2nd date we went to Whole Foods to buy ingredients for a salad and when we got back to his place I made us a salad with a lot of cilantro. My husband, who didn’t like cilantro at the time, choked down the salad and pretended to like it for my sake.
I am sure that after our first few dates my (meat-and-potatoes-loving-midwestern) husband probably wondered what he had gotten into by dating such a California health nut!
Luckily he didn’t get scared away and to his credit he tries all my healthy creations at least once. And over the years he has actually even grown to love some my recipes. The green smoothie is one of them.
Although I make a different delicious green smoothie for my husband every single morning, this is the recipe he thinks is the best of them all!
Delicious Green Smoothie Recipe
2 bananas (fresh or frozen)
2 cups strawberries (fresh or frozen)
4-6 cups baby spinach
1 cup coconut water (or plain water)
2 pinches white stevia powder
Blend all ingredients in a high speed blender until smooth and creamy. Serve immediately. Makes about 32 ounces. Enjoy!
If you want to see how I make the green smoothie and learn a cool tip about how I prepare the smoothie the night before, check out this video below:
If you can’t see the video below click here.
For more green smoothie recipes and to join the green smoothie challenge click here.
Thank you for visiting the Raw Glow Blog, if you liked this delicious smoothie recipe please “like it” below. Comments are always welcome.
Posted on February 26, 2014 No Comments
(Some of the below links are affiliate links, yet I really do love and recommend these products!)
My husband is an avid snacker, but he is not easily impressed by my dehydrator creations. So I was pleasantly surprised when he actually liked my raw jicama chips recipe and started munching them while watching T.V. No small victory for this healthy chef!
I think you are going to like them too. These raw jicama chips are sweet with a spicy kick and chewy kinda like a veggie jerky (verky?). Nibble on raw jicama chips any time you get a snack attack.
Jicama is one of my favorite vegetables because it’s crisp, water rich, and slightly sweet. I am lucky that in California I can find organic jicama in some health food stores, but you might have to go to a Mexican market to find even conventional jicama. If you can’t find jicama, you can use zucchini or even raw eggplant for this raw recipe.
You will need a mandoline for this recipe, but if you don’t have one, just slice the jicama as thinly as possible with a sharp knife. I like the Kyocera Adjustable Mandolin Slicer. (Just be sure to use your handguard, so you don’t accidentally cut yourself.)
You will also need a dehydrator for this raw jicama chips recipe. If you don’t have a dehydrator, I highly recommend getting one. They are not as expensive as you might think and they can actually save you money in the long run by dehydrating produce that might go bad otherwise. They especially come in handy in the summertime when stone fruit and tomatoes are in season.
One last note, this recipe has some ingredients that are not technically considered “raw”, so feel free to make substitutions. However, jicama chips are way better for you than fried snacks in my opinion.
Without further ado . . .
Raw Jicama Chips Recipe
1 medium jicama (about 6 inches in diameter)
½ cup orange juice
1 tablespoon apple cider vinegar
1 tablespoon maple syrup
1 tablespoon tamari
1 tablespoon extra virgin olive oil
½ teaspoon chili powder
¼ teaspoon cayenne powder
¼ teaspoon smoked paprika (or chipotle powder or regular paprika)
Peel the jicama and then cut it into 3 large pieces. Slice the jicama one piece at a time using a mandoline (on the thinnest setting) into strips (or just use a knife if you don’t have a mandoline). Put the jicama in a shallow dish (I used a glass lasagna dish). Put the rest of the ingredients in a bowl and whisk to make a marinade and then pour the marinade over the jicama strips. Marinate the jicama strips in the refridgerator for at least 3 hours.
Then lay the strips on dehydrator trays by arranging them very close to each other because when jicama dehydrates, it shrivels up and shrinks to about half its size. Dehydrate at 145 degrees for the first hour and then turn the temperature down to 118 degrees and dehydrate for about 18 hours until they are dry and chewy (drying time depends on how thinly they are sliced and humidity). Flip them over half way through. Enjoy!
Thank you for visiting the Raw Glow Blog, if you liked this raw jicama chips recipe please “like it” below. Comments are always welcome.
Posted on February 24, 2014 No Comments
In honor of Valentine’s Day in February, I thought I would create a list of heart healthy foods and give you some tips on how to take care of your heart all year long. The heart is the most important organ of the body, in my opinion, without it we can’t survive and we are only born with one! Hope you enjoy my list of heart healthy foods and tips for a healthy and happy heart.
(Some of the below links are affiliate links, yet I really do love and recommend these products!)
How to Take Care of Your Heart
- Slow it down. Relaxation techniques such as meditation can lower your blood pressure and decrease your risk for heart attack and stroke.
Try this heart centered meditation I recorded whenever you need to relax:
Click here if you can’t see the video below.
Cecilia says: if meditation isn’t your thing, find other ways to relax such as massage, listening to beautiful music, being out in nature, or whatever helps you to relax.
- Speed it up. Studies clearly show that exercise helps the heart, both by improving exercise capacity and reducing the risk of heart disease and premature death.
Cecilia says: find aerobic exercise that you enjoy such as walking, dancing, or swimming because you are more likely to be consistent by doing something you love.
- Spice it up. Flavoring foods with more herbs and spices and less salt can enliven your diet while helping to keep your blood pressure balanced.
Cecilia says: preparing food with fresh herbs and spices can be so much fun! There are many quality herbs and spices on the market and I recommend buying in bulk to save money. You can get good quality bulk herbs and spices here.
- Eat your greens. Research indicates that a diet rich in green leafy vegetables lowers the risk of heart disease.
- Magnesium is your friend. Magnesium helps maintain normal heart rhythms.
Try these magnesium rich foods: pumpkin seeds, spinach, Swiss chard, sesame seeds, and summer squash.
- Get your omega-3s. ALA an anti-inflammatory omega-3 fatty acid that may reduce inflammation throughout the body. Inflammation in the body can damage your blood vessels and possibly lead to heart disease.
Try these omega-3 rich foods: walnuts, macadamia nuts, chia seeds, hemp seeds, flax, winter squash, olive oil, navy beans, kidney beans, and soybeans.
- Eat the rainbow. A wide variety of colorful fruits and vegetables deliver powerful phytonutrients that can prevent and repair damage to cells. That’s the essence of preventing heart disease.
Try these phytonutrient rich foods: blueberries, strawberries, raspberries, cranberries, blackberries, carrots, broccoli, sweet potato, red bell peppers, asparagus, oranges, tomatoes, acorn squash, cantaloupe, papaya just to name a few!
- In summary, for a healthy heart try to relax, get moving, reduce your sodium intake, and try to include as many heart healthy foods into your diet as possible!
List of Heart Healthy Foods
(This list is not all inclusive)
All leafy greens
Magnesium Rich Foods
Omega-3 Rich Foods
Phytonutrient Rich Foods
red bell peppers
Thank you for visiting the Raw Glow Blog, if you liked this list of heart healthy foods and how to take care of your heart tips please “like it” below. Comments are always welcome.
From my heart to yours!
♥, Get your heart healthy hemp seeds here:
Get your heart healthy hemp seeds here:
Posted on February 19, 2014 No Comments
Most raw food salad dressing recipes usually contain nuts or oils. This raw food vegan salad dressing recipe uses mango and peppers for a sweet and spicy salad dressing that is guaranteed to jazz up your salad without adding a lot of fat.
Make sure that you use a ripe mango and feel free to experiment with different seasonings and adjust them to your liking.
For variety, you can substitute the mango for the same amount of ripe papaya.
Mango Lime Cilantro Low Fat Raw Food Vegan Salad Dressing #1
1 cup chopped mango (about 1 ripe mango)
1 cup chopped red bell pepper (about 1 red bell pepper)
1 tablespoon lime juice (juice from about 1/2 a lime)
1 tablespoon chopped cilantro
1 teaspoon chopped jalepeño pepper (no seeds)
In a high speed blender blend the mango, red bell pepper, lime juice, and jalepeno pepper until completely smooth. Then add the cilantro and pulse a few times until the cilantro is blended into little pieces, yet still visible. Taste and adjust seasonings. Pour over your favorite salad. Makes about 1 cup salad dressing. Will store in the fridge for 2-3 days.
Here is one more low fat dressing recipe for variety. Both are delicious!
Mango Lemon Dill Low Fat Raw Food Vegan Salad Dressing #2
1 cup chopped mango
1 cup chopped English cucumber
1 tablespoon lemon juice
1 tablespoon chopped fresh dill
1/2 clove raw garlic
In a high speed blender blend the mango, cucumber, lemon juice, and garlic until completely smooth. Then add the dill and pulse a few times until the dill is blended into little pieces, yet still visible. Taste and adjust seasonings. Pour over your favorite salad. Makes about 1 cup salad dressing. Will store in the fridge for 2-3 days.
Here is a short video where I make the mango, lemon, dill salad dressing.
If you can’t see the video below click here to access the video.
Thank you for visiting the Raw Glow Blog, if you liked this recipe please “like it” below. Do you have any low fat raw food vegan salad dressing recipes? Please share them in the comment’s section below.
Posted on February 13, 2014 No Comments