Days 28 & 29

As we continue on this journey of eating raw foods for 40 days, I am constantly looking for easy, yet tasty, recipes.  My folder of saved recipes just keeps getting thicker - so few days and so many recipes to try.  That is not really the case as I know that we will continue to have many days where we will continue to eat 100 per cent raw.  It is not hardship at all and the gains in regards to energy and feeling well make the little extra effort worth while.  And there are not many foods that I miss - baked potatoes in any form would be one of the exceptions.

One of the dishes that I know that Noel really likes is a bean salad.  This is not raw, but I decided to treat him today.

This is a super easy recipe that is great for family gatherings or potluck suppers.  The bowl is always empty at the end of the meal.

Vegan Three Bean Salad

1 can garbanzo beans (chickpeas), drained and rinsed

1 can kidney beans, drained and rinsed

1 can navy or other beans, drained and rinsed

2 green onions, chopped

¼ cup red onion, chopped fine

2 stalks celery, chopped

½ cup apple cider vinegar (or ¼ cup lemon juice & ¼ cup water)

¼ cup olive oil

1 tablespoon honey

½ teaspoon ground dry mustard

1 large clove garlic, minced

Dash of cayenne pepper or to taste

¼ tsp sea salt or to taste

In a bowl, gently mix the beans, green onions, red onions and celery.  In a separate bowl, whisk together the vinegar, oil, honey, mustard, garlic, salt and cayenne pepper.  Pour dressing over the salad and toss gently to coat.  Cover, refrigerate at least 2 hours but longer is better, and gently toss before serving.

Options:  Onions can be whatever is your favourite.  Green pepper can be substituted for celery or use both.  Add red pepper.

Along with this I served a new to us salad recipe.  The salad itself was really good, but I wasn't crazy about the dressing.  So next time I will use my own vinaigrette recipe.

This recipe comes from Catherine at Almost Raw Vegan.com.  They have lots of great recipes.  You may want to check it out. 

Broccoli & Tomato Salad

Yields: 4-6 servings

2 heads Broccoli & stalk, sliced and chopped

1 box Cherry Tomatoes, whole or slice in 2

1 Yellow Pepper, chopped (I used orange pepper)

3 cloves Garlic, sliced and crushed

Juice of 1 Lemon

2 tablespoons Olive Oil

1/4 cup raw Pumpkin Seeds

4 - 6 big handfuls Spinach

Mix all ingredients (except spinach) in large salad bow.  Toss and let sit as long as possible so that flavours can meld together and marinate.  Add spinach, toss and serve.

When I find a recipe I like, before putting it in my recipe binder, I add any changes that I would make next time - just in case I forget!  Then I won't be disappointed the next time.

To your health...

Beverly Facey, Certified Health Coach