I had such a great time making a raw, vegan pad thai with julienned carrots recently that I decided to try something else with julienned carrots and some other veggies cut with the spiral cutter. Then part of the adventure was making a salad dressing that would compliment the veggies. If you don’t have a julienne slicer or a spiral slicer this would also work well with a veggie peeler and a knife to cut any thicker slices.
Zucchini, Beat and Carrot Salad
4 or 5 carrots, julienned lengthwise
3 or 4 medium zucchini, cut in the spiral slicer
1 large beet, peeled and cut in the spiral slicer
Optional – chopped green onion, blanched mushrooms
toss the carrots and the beets with a bit of salt and set aside to wilt it a bit. If you don’t want to use any salt even though you will be rinsing it thoroughly then blanch them very quickly then soak in ice water to stop the cooking processes.
6 medjdool dates
6 Tbsp white wine vinegar or lime juice
2 Tbsp coconut amino
1 Tbsp light tamari
2 cloves garlic, chopped
1/2 tsp ground ginger
1/2 tsp chili flakes
Process all the dressing ingredients in a high powered blender. It will be bold flavoured but don’t let it phase you.
Rinse and drain the carrots and beets. Toss them with the zucchini, some chopped green onion and the dressing.
Let the salad marinate and enjoy!
I like having granola as a breakfast option when I’m away from home and can’t make smoothies. My son likes my granola as a snack.
I made this variation before a camping trip and it was tasty.
1lb raw buckwheat groats…soak for 3 hrs, rinse and change the water every 30 mins
10 mejdool dates
1/4 cup water
2 apples, peeled
2 tsp cinnamon
1/2 cup raw sunflower seeds, soaked for one hour
1/2 cup almonds, soaked for one hour, peeled then chopped
Combine the dates, water, apples and cinnamon in a blender and puree until smooth.
Mix the puree with the drained groats, nuts and seeds.
Dehydrate at 105 until dry throughout and crispy. Store in an airtight container.
Let me know if you try this!
I love this for breakfast or as a snack. It’s so amazingly crunchy and satisfying. It has a nice rich dark chocolate taste and isn’t very sweet. You can throw in cocoa nibs, coconut or other nuts too…have fun with it.
Chocolatey Buckwheat Granola
2.5 cups raw buckwheat – soaked for at least 2-3 hours
13 mejdool dates pureed in 1 cup water
1/2 cup almonds, soaked for 30 min, peeled then chopped coarsely
6 tbsp sunflower seeds
4 tbsp hemp seeds
1/2 cup cocoa powder – raw cocoa if you want a truly raw recipe
While you’re soaking the buckwheat combine the rest of your ingredients.
Spread on non-stick dehydrator sheets thinly (under 1 cm thick) then dehydrate for 7 hours at 105 degrees. Flip over using any spare sheets or parchment paper and dehydrate another 5-6 hours so that it is very dry.
Let cool and store in a sealed container for up to 1 month.
If you want this to be sweeter add more dates or even some of your favourite sweetener such as maple syrup, agave or honey…it all depends on whether or you’re a hardcore raw foodist or dabbling.