Raw Asparagus & Spinach Salad


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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!

 

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AVOCADO, CHERRY TOMATO, SPINACH

          Time: 15 minutes.
           ~ salad ~

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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.

 

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SWEET POTATO WITH SPINACH & GUACAMOLE

Time: 45 minutes.
~ lunch ~


INGREDIENTS:
• 2 sweet potatoes
• 2 handfuls of spinach
• 3 hands lettuce
Guacamole with dehydrated peppers
• Salad of cucumber, red onion and oregano

PREPARATION:
• Prepare potatoes, link on this page: Potatoes
• On one plate, serving: Potatoes with Guacamole with dehydrated peppers, link on this page: Avocado  and Salad of cucumber, red onion and oregano, link on this page: Cucumber & oregano salad  and fresh spinach & lettuce.

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SPINACH CHRISPS

Time: 15 minutes + time for dehydration.
~ snack ~ 

iNGREDIENTS:
• 
Two bowls of spinach
• Himalayan salt

PREPARATION:
Wash the spinach and put it on two dry cotton cloths. Roll the spinach in cloths in order to absorb all the water from the spinach. Do that twice. Put the spinach on mesh plates in a dehydrator and leave it to dehydrate below 40°C until it becomes crispy.

After taking the dehydrated spinach out, season them with Himalayan or sea salt.

Spinach prepared in this way is best for consuming while freshly dehydrated. If the spinach stays for a while, it starts to regain moisture. If that happens, you can put it back in a dehydrator.

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