Tag Archives: raw

Summer (Don’t Go!) Salad

Everyone celebrates Labor Day as the ‘end of summer’. Why would we celebrate summer ending?!?! Anyway, this salad honors garden fresh veggies, warm sun, and pool parties! Enjoy 🙂

summer salad



Cherry Tomatoes, heirloom

Corn, fresh off cob

Red Pepper

Green Pepper

Basil, fresh, torn

Jalapeno, 1/2 diced

Red Vinegar

Olive Oil


1. Chop vegetables, add vinegar, oil, and salt.

2. Mix to combine and serve.



Carrot Salad with Cumin


This is a new favorite salad! The crunchy carrots with the toasty/nutty cumin and fresh herbs make it a perfect salad for any meal! I also got to use my julienne peeler and fresh herbs from the garden 😀 Definitely add this one to your repertoire!



Shallot/Red Onion

Cumin Seeds, toasted then hand ground

Lemon, zest and juice


Olive Oil

Salt and Pepper

Cilantro, fresh

Mint, fresh

Parsley (flat leaf), fresh

1. Peel carrots.

2. Finely dice onion and add to a bowl with the lemon and let it sit for at least 10 minutes to ‘cook’ the onion. Then add salt, pepper, honey, and olive oil to make into a Lemon-Honey-Red Onion vinaigrette.

3. Carefully toast cumin seeds then grind to a mixed powder–the mortar and pestle is always fun! Add cumin to the vinaigrette.

4. Combine carrots with the vinaigrette then fresh chopped herbs….massage the flavor in.

5. This can sit for up to 3 days…you want the crunchy carrot texture!

*This recipe was inspired by Shutterbean via Jamie Oliver.

Corn-Pineapple Relish

Relish/Salsa/Salad…the name doesn’t matter: TRY IT!

corn pineapple relish


2 Corn, fresh off of the cob

1/3 cup + Pineapple, finely diced

2 Scallions

1 Red pepper, small

Oregano, fresh, chopped

Salt and Pepper

1-2 tsp Red Wine Vinegar

1. Take corn off of the cob and add to a bowl with the chopped pineapple, scallions, and diced red pepper.

2. Add fresh oregano, vinegar, and salt and pepper to taste.

3. Mix to combine.

Serve on Gazpacho, on a taco, or enjoy on its own!

Summer In A Bowl Salad

All of these ingredients came from the garden and every bite tastes like summer!





Lemon, juice and zest




Mint, fresh from garden

Basil, fresh from garden


1. Dice shallot and jalapeno and add to a bowl with lemon juice and salt. The acid will help “cook” the shallot and pull out the raw taste.

2. Dice tomato and cucumber and add to the bowl. Cut corn off of the cob and add in as well.

3. Wash herbs, chop then add to the salad.

4. Season with more salt, if desired.

Tip: This would also be a great base for a summery gazpacho! Follow above instructions then blend!



Mexican Caprese

Ok, so I’ve created the perfect salad to celebrate my 100th post! Yayyyyuummmm!!!

It is vegan, raw, dairy-free and all those other words that turns some people off but we’re not cooking for them…we’re cooking for DELICIOUS!

This is a great side for a taco party, a summer BBQ, or for dinner with some rice and beans!

mexican caprese




Corn, fresh off cobb

Cumin Seeds, toasted

Lime Juice

Maldon Salt

Black Pepper, freshly cracked

Olive Oil

1. Slice tomato.

2. Slice avocado.

3. Alternate tom-avo-tom-avo-tom-avo on a plate.

4. Take the kernels off of the cobb and dress the plate.

5. Squeeze the juice of a lime on the veggies, sprinkle the salt, crack the pepper, and drizzle the oil.

6. If cumin is your jam (as it should be!), sprinkle some toasted cumin seeds atop the dish; cilantro is also welcome to this party!

7. Relish in the beauty of your creation (take pics…send to friends…) then mmmm!


Thai-Inspired Cabbage Salad

I am obsessed with cabbage salad at Thai restaurants and after coming home from a Thai dinner (where the salad was my entree) I made a HUGE bowl of it! Yes, obsessed!

The combinations of flavors and textures in this salad make it a perfect summer side.



thai cabbage


Red cabbage

Green Cabbage









Rice Wine Vinegar

Coconut Sugar

Sesame Oil


Himalayean Sea Salt

1. Thinly slice the cabbage, dice tomatoes, julienne carrots, chop herbs and combine in a BIG bowl.

2. Add lime zest and juice, coconut sugar, salt, scallions (so the citrus can take out the raw onion taste), jalapeno, and sesame oil and blend into a vinaigrette.

3. Pour vinaigrette over salad, add cashews, and combine.

Allow to marinate for developed flavors.

This was a first attempt to have cabbage salad for lunch today so I want to work on the vinaigrette to get closer to the Thai version, but it is well inspired!

Try and let me know what you think!


Pineapple with Fennel Fronds



pineapple with fennel fronds


1 Pineapple

3 Tb Fennel Fronds

1 Orange, juice, fresh squeezed

1 tsp Rose Water

1-2 Tb Maple Syrup/Agave/Honey

1. Prepare pineapple and cut into half circles about 1″ thick and arrange in a shallow dish.

2. Squeeze fresh orange on the pineapple then add rose water.

3. Chop fennel fronds and spread over pineapple.

4. Drizzle maple syrup over the pineapple.

You can chill this or serve room temperature. I want to experiment with grilling this but it was so delicious I had to post today! I’ll update on grill results.


Summer Salad

On June 1, I started a 14-day Raw Challenge inspired by Fully Raw Kristina. So when I had a brunch date with my girlfriends, I was sure to make a salad to satisfy everyone and start my challenge off right!

The creamy avocado dressing paired with the sweet mango, crunchy corn, and mint leaves really bring this all together. Next time I’m making twice the portion (because I want seconds!).

raw summer salad



Baby Kale


Mint Leaves

Cherry Tomato

Corn, cut fresh off cobb

Mango, diced

Red pepper, diced




Cayenne Pepper


1. Prepare all veggies and put in a big bowl.

2. Put the avocado in a separate bowl and mash with lemon juice and salt until creamy. Add water to thin it out (to the texture of a creamy salad dressing). Add cayenne pepper (or black pepper or jalapeno) to taste.

3. Add avocado dressing to the salad bowl and mix so every part of the salad is covered with the creamy dressing.

4. Serve and mmmm!

Jicama-Mango Salad

Sweet. Crunchy. Refreshing. Perfect for Summer.

Jicama adds a great texture against the mango and the citrus accentuates the flavors. Plus, jicama is nutrient dense containing vitamin C, iron, fiber, potassium, calcium, magnesium and contains B-6…So add it to your shopping list!



1 Jicama, peeled and diced

3 Champagne Mangoes, peeled and diced

1 Lime, zest and juice

1 Orange, zest and juice

Rose water, 1-2 teaspoons

1. Peel and dice jicama and mangoes.

2. Zest and juice lime and oranges and add to jicama and mangoes.

3. Add rose water to the salad and mix together.

The salad can last for up to two weeks as the citrus and fruit marinate, developing flavors.

Optional Additions: Coconut flakes and/or chia seeds would be welcome additions to this salad as well 🙂



Chocolate Macaroons

Craving chocolate? These are perfect!

chocolate macaroons


2 c Raw Cashews, soaked

1 c Coconut Flakes

1/2 c Coconut Oil

3 Tb Cocoa Powder

1/4 c agave

1/4 c maple syrup

1 tsp Coconut Extract

1/4 cup Hemp Milk

1 pinch Himalayan Sea Salt

1. Soak cashews and drain.

2. Add ingredients into food processor and blend until combined.

3. Chill dough for at least ten minutes then remove to form balls.

4. Store in fridge or freezer.