Raw Class and Salad Dressings

Davina and I taught another raw class yesterday, half of the attendees were young teenagers– they were awesome, engaged, adventurous eaters who asked lots of great questions– we had fun. We cooked and ate– a smoothie with chlorella and macca, chia seeds with figs and cocoa nibs, a bunch of salads, kim chi, macadamia nut ice cream (no cream or eggs), sesame coconut cookies...  all the recipes are here.  We talked about using recipes as a starting point, for example if you like the chia seeds but are not crazy about the figs then substitute them for strawberries or another fruit that you like.  If tomatoes are out of season leave them out of the Beet Spaghetti.

There was a request for some rich tasting but healthy salad dressings–

Avocado Salad Dressing

1 avocado with pit and peel removed, 1 cup sliced cucumber, 1 teaspoon fresh lemon juice, 2 tablespoons fresh parsley, 1 tablespoon olive oil, salt and pepper to taste

Combine all in a food processor or high speed blender, use immediately to dress a salad of greens or other raw vegetables.

Sesame Ginger Dressing

1/4 cup tahini (raw if possible), 1 tablespoon fresh grated ginger, 1 teaspoon soy sauce (nama shoyu which is raw if possible), 1 tablespoon plus 1 teaspoon water, 1 teaspoon sesame oil, 1/2 teaspoon honey

Combine all in a food processor or a high speed blender, use to dress a salad of greens or other raw vegetables.