Raw Asparagus & Spinach Salad


Print
Raw Asparagus & Spinach Salad
Prep Time:
10 mins
Cook Time:
5 mins
Total Time:
15 mins
 
Course: Salad
Cuisine: Raw, Vegan
Servings: 2
Author: RawEnergico
Ingredients:
  • 7 or 8 fresh asparagus
  • 2 cups of fresh spinach
Salad dressing:
  • 1/2 lemon (lemon juice)
  • 1 teaspoon soy sauce
  • 1/2 teaspoon oregano
  • 1/4 teaspoon thyme
For decoration:
  • 1 handfull hemp hearts (Manitoba Hemp Hearts)
Instructions:
  1. Wash the asparagus and cut it into 4 parts.
    Part with root separate (discard).

  2. Wash spinach.
  3. Pour spinach and asparagus into a large bowl.

  4. Pour over the asparagus salad dressing.

  5. Decorate with hemp hearts (Manitoba Hemp Hearts).

  6. Enjoy!

 

Share and Enjoy

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • RSS

Wild Rocket (Arugula) and Buckwheat Salad with Tahini-Lemon Dressing



Print
Wild Rocket (Arugula) And Buckwheat Salad With Tahini - Lemon Dressing
Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
 
Course: Salad
Cuisine: Raw, Vegan
Servings: 4 Servings
Author: RawEnergico
Ingredients:
  • 1/2 ripe avocado
  • 2 large cups wild rocket (arugula)
  • 1/2 leek
  • 1 fresh red pepper
  • 1 sheet of nori-algae (optional)
Salad Dressing:
  • 2 tablespoons sesame tahini
  • 3 teaspoons fresh lemon juice
  • 1 teaspoon soy sauce
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon water
For decoration:
  • 1 handful dehydrated buckwheat (soaked over night and dehydrated) (optional)
Instructions:
  1. Slice the leek into rings and discard the root end. Wash red pepper and cut into cubes. Cut an avocado. Wash wild rocket (arugula) and cut. Put all the ingredients in a large salad bowl.

  2. Optional: 1 sheet of nori-algae cut with kitchen scissors into cubes. Add to salad. Mix salad. 

  3. Make a salad dressing: 2 tablespoons of sesame tahini, 3 teaspoons of lemon juice, 1 teaspoon soy sauce, 1 teaspoon of apple cider vinegar and 1 tbsp water. Pour salad dressing over salad.

  4. Optional decoration: decorate with buckwheat (soaked over night and dehydrated).

  5. Enjoy

 

Share and Enjoy

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • RSS

AVOCADO, CHERRY TOMATO, SPINACH

          Time: 15 minutes.
           ~ salad ~

Print
Avocado, cherry tomato and spinach
Prep Time:
5 mins
Cook Time:
5 mins
Total Time:
10 mins
 
Course: Salad
Servings: 2 Servings
Author: RawEnergico
Ingredients:
  • 2 cups cherry tomatoes
  • 1 plate of baby spinach
  • 1 ripe avocado
  • pinch of salt
  • pepper
  • 1/2 lemon juice
Instructions:
  1. Cut the avocado into cubes. 

  2. Wash tomatoes and baby spinach. 

  3. Tomato cut and add to the salad. 
  4. Add spinach and mix with a wooden spoon.

  5. Add salt, pepper and lemon juice.

 

Share and Enjoy

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • RSS

SWEET POTATO WITH LETTUCE

 

Print
Sweet Potato With Lettuce
Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
 
Course: Main Course
Cuisine: Vegetarian
Servings: 2 Servings
Author: RawEnergico
Ingredients:
  • 2 or 3 sweet potato
  • 1 fresh lettuce
  • ground cummin
  • fresh persley
  • oregano
  • celery salt (or sea salt)
  • black pepper
  • olive oil (optional)
Instructions:
  1. Wash potatoes and cut into cubes.

  2. Cut potatoes, add olive oil, salt, pepper, ground cummin, oregano and other spices. 
  3. Put aluminum foil on a baking sheet. Bake potatoes in oven for 20 minutes or more. 
  4. Finally add the fresh parsley .
  5.  A piece of potato wrapped in a sheet of fresh salads and eat.
Recipe Notes:

* Important: Shell left on potatoes and do not peel. Only in this way the potatoes are alkaline.

 

 

Share and Enjoy

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • RSS