Category — Video Demonstrations
Today I am going to show you how to make a simple dandelion green fig salad. Dandelion greens are a nutritional powerhouse, they contain: dietary fiber, vitamin B-6 (pyridoxine), Riboflavin, vitamin C, vitamin A,
vitamin K, iron and calcium.
Dandelion greens can be a bit bitter, so make sure to prepare them with something sweet like fruit. In today’s fig salad recipe I combine currants and fresh figs to mellow out the dandelion green’s bitterness. Hope you like it!
Dandelion Greens Fig Salad
1 cup thinly sliced dandelion greens
1/4 cup dried currants (or dried raisins)
1/4 avocado, diced
4-5 fresh figs sliced into rounds
Dash of pink or sea salt
Juice of one lime
1 tablespoon local honey
Drizle of extra virgin olive oil*
Add all the salad ingredients into a bowl and toss. Whisk all salad dresing ingredients in a small bowl and then pour over the salad. Toss again and then serve. Serves 1.
* This is an affiliate link to my favorite olive oil of all time:
Napa Valley Naturals Organic Extra Virgin Olive Oil
It has a nice fruity flavor which I really enjoy.
Watch the complete video to see how I made the dandelion greens fig salad:
If you can’t see the video below click here.
Thank you for visiting the Raw Glow Blog, if you liked this dandelion greens fig salad recipe please “like it” below. Do you have a favorite way to enjoy dandelion greens? Please post it in the comment’s section below. Comments are always welcome!
August 11, 2014 No Comments
Did you know you can make a persimmon sorbet with the Omega 8006 juicer? All you need is some chopped frozen fruit and the blank screen and you are ready to go. This sorbet recipe is a healthy treat you don’t have to feel guilty about, and it would make a great accompaniment to any holiday dessert.
If you don’t have an Omega 8006 or 8004 juicer then you can use a Champion juicer or a high speed blender such as the Vitamix. (If using a blender, you will need to either add in some fresh fruit or liquid such as water or nut milk.)
Tip For Freezing Your Own Fruit:
If you are freezing your own fruit then I recommend that you chop the fruit into small pieces and lay them flat on a plate, without touching, and freeze them for about an hour. After about an hour, transfer the frozen fruit to a zip lock plastic bag or other air tight container and continue to freeze overnight. Allowing the fruit to freeze first on the plate, will prevent them from being stuck together.
Persimmon Banana Sorbet
1 and half cups ripe Fuyu persimmon (seeds removed) chopped and frozen
1 and half cups banana chopped and frozen
2 tablespoons raisins
2 tablespoons chopped walnuts or pecans
1 teaspoon pumpkin pie spice
Using the plunger, run the frozen bananas and frozen persimmons through the Omega 8006 or 8004 with the blank screen on and the oval nozzle attached. Alternate between the frozen banana and the frozen persimmon. Transfer sorbet to a bowl and mix in the raisins, chopped walnuts, and pumpkin pie spice. When ready to serve, top with the date sauce. (recipe for date sauce below) Eat now or freeze for later. Makes about 2 cups sorbet. Serves 2-3.
1 cup water
1/4 cup chopped and pitted mejidool dates
To make the date sauce soak 1/4 cup of chopped mejidool dates in one cup of water for at least 1 hour. Pour the dates and soak water into a high speed blender (such as the Vitamix) and blend until a smooth sauce. Drizzle the sauce on top of your persimmon sorbet and save the rest in the fridge to use as a sweetener at a later date.
To see me make the persimmon sorbet in action watch this video below: (Click here if you can’t see the sorbet video below)
Hope you enjoyed this persimmon sorbet recipe. Please share your favorite frozen fruit sorbet recipes in the comments section below.
December 4, 2012 1 Comment
This apple slaw recipe is a really fun recipe that can be eaten as a side salad or as a healthy dessert. Both adults and kids enjoy the fun texture of the spiralized apples.
Raw Apple Slaw Recipe
3-4 medium sized firm apples
1/2 cup of raisins
1/2 teaspoon cinnamon
Spiralize the apples into long strands using the World Cuisine Spiral Vegetable Slicer. Make sure to remove all the seeds. Mix in the cinnamon and raisins with the apples into a salad bowl.
1 cup fresh squeezed orange juice
1 cup raw cashews (or raw macadamia nuts)
Seeds from 1 vanilla bean (or 1 teaspoon vanilla extract)
2-3 chopped and pitted mejidool dates
pinch white stevia powder (optional)
Blends all the ingredients in a powerful blender such as the Vitamix until smooth and creamy. Taste and add more dates or stevia if not sweet enough. Pour half of the dressing onto the apple slaw. Save the rest of the dressing in the refrigerator for use as a fruit dip. Enjoy! Serves 2-3 people.
Here is a video demonstration of the raw apple slaw recipe below:
Hope you enjoyed the apple slaw recipe and please do share your favorite ways to use the spiral vegetable slicer in the comments section below.
November 25, 2012 3 Comments
Healthy Halloween Recipes: Apple Beet Juice Recipe – “Blood Juice”
(Makes approx 20 ounces about 2 servings)
Click here if you can’t see the video above: http://youtu.be/tXEQuAQRNII
4 apples (I used a mixture of Fuji and Granny Smith)
1 small red beet or a half or a quarter of a large red beet
1 small piece of ginger (size depends on desired spiciness)
Put all ingredients through your favorite juicer. I used my trusty Omega Vert 350.This juice tastes amazing, but since this healthy Halloween juice recipe is high in natural sugar, it is meant as an occasional treat and not as an everyday drink.
FYI: don’t go overboard on the beet juice, a little goes along way. If you have a prior medical condition you might want to be aware of some of the possible beet juice side effects if you drink too much beet juice.
Healthy Halloween Recipes : Raw Pudding Recipe with Cashews and Spirulina – “Toxic Sludge Pudding”
Click here is you can’t see the video above: http://youtu.be/rxoFpK77K2U
This raw healthy Halloween recipe looks funky but tastes divine!
1 cup cashews (soaked overnight in water, drained, and rinsed before use)
1/2 cup coconut water
3 tablespoons raw honey
2 tablespoons coconut oil
2 tablespoons raw carob powder
1 tablespoon spirulina powder
Seeds from 1 vanilla bean or 1 teaspoon vanilla extract
Blend all ingredients in a powerful blender such as a Vitamix until smooth and creamy. Drizzle over fruit or use as a dip for pieces of fruit such as apple slices or strawberries. This raw pudding is a rich recipe so a little goes a long way.
My favorite Spirulina source is from Mountain Rose Herbs.*affiliate link
I have to thank my friend Shana Dean for the inspiration for this healthy Halloween raw pudding recipe. I would’ve never come up with it on my own!
Do you have any healthy Halloween Recipes? Please share in the comments section below.
October 29, 2012 No Comments
*Above is a picture of some mineral vegetable broth I made with the left over juice pulp of celery, carrot, and beet juice. It was a beautiful red orange color that I then sprinkled with dulse flakes.
Last November I wrote a post about how to stay warm on the raw food diet and in the post I explained how I make mineral vegetable broth full of essential nutrients and electrolytes. The original post elicited a positive response and a few questions from readers, so now that the weather is cooling down a bit I decided to make a short video about how I make the (now famous!) mineral vegetable broth.
Click here if you can’t see the vegetable broth video above.
I’ve experimented with making mineral broths many different ways and I’ve found that they turn out the best when I make sure the broth has sweet, spicy, and salty elements.
Choose 3 or more from each category:
Apples (without core)
Winter or Summer squash
Spicy Peppers (use sparingly)
Miso Paste (optional)
(any greens will do with the exception of dandelion greens which can make the broth too bitter)
You can also add any culinary or medicinal herb as well!
Rough chop the vegetables and put them in a large pot of water. Add a few sprigs of herbs, a few bay leaves, and at least 2-5 good sized pieces of seaweed. Kombu and Wakame work best, but any seaweed will do. Let the pot come to a boil and then simmer on low for at least 3 hours. You can then strain the broth and add a sprinkle of salt if desired. For a really clear broth you can use a sprout bag to strain it after it has cooled. Sip the warm broth like tea or use it as a base to make cooked vegetable soups and grain dishes. You can also freeze the broth to defrost for later.
Hope you enjoyed this recipe and stay warm!
October 6, 2010 13 Comments