I AM NEW TO RAW FOOD AFTER BEING A VEGETARIAN FOR A LITTLE OVER A YEAR, I DECIDED TO MAKE THE SWITCH NOT ONLY BECAUSE IT'S HEALTHIER BUT BECAUSE THE FOOD IS SOOO ATTRACTIVE AND DELICIOUS. THIS IS A RECIPE THAT I CAME UP WITH (I HOPE LOL) IF THAT'S WHAT YOU WANT TO EVEN CALL IT OR YOU CAN CALL IT AN EXPERIMENT OR A CONCOCTION NEVERTHELESS I THINK IT IS REALLY GREAT AND CAN BE MODIFIED TO ONES OWN PERSONAL TASTE. YOU CAN CLASSIFY THIS AS A DESSERT OR A SALAD I BELIEVE, PERSONALLY I WOULD EAT IT AS A DESSERT ANY DAY. SO HERE IT IS PLEASE TRY IT AND TELL ME WHAT YOU THINK AND PLEASE PLAY AROUND WITH IT AND OFFER UP ANY MODIFICATIONS YOU MAY MAKE TO IT SO WE CAN ALL STAY RAW AND ENJOY THE FINEST THINGS NATURE HAS TO OFFER. THANKS
I made this to go with tonight's dinner using a carrot instead of bulgur wheat or quinoa for the starch.
I made the whole thing in my food processor and it took me about 8 minutes including cleaning the machine. Now it's chillin in the fridge and will be ready for dinner or lunch or a snack, in a wrap or on top of a green salad.
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This salad is made with three simple ingredients and is loaded with flavor. It makes a great side dish...even my non-Raw friends love this salad.
This is a great, no-fat-added dressing that really spices up your greens! It's a green color, too. :)
I think it's better with prepared mustard, but if you can find a raw one, that's great!!
It's great as a either a salad or salsa with your favorite raw chips