Well, yesterday I joined a local raw food group at http://rawfood.meetup.com/197/ and hope to meet other like-minded rawsome souls! The group has potlucks and speaking guests, so that will be inspirational! The leader of the group, Maureen Veto-Slater overcame some serious, almost deathly health issues. You can read her story at www.rawkc.com.

I really want to take a raw food prep class locally, as I need to learn about preparing delicious, healthy raw food. I emailed a local certified Alissa Cohen instructor by email, still waiting for her response. I like Alissa Cohen’s recipes and her style of teaching. Very real and personable. Check out her website, and watch some of her food prep videos! I would love to learn how to be a raw food chef!

 Anyway, I promised to post some recipes, so here they are. A couple from Nomi Shannon’s book: The Raw Gourmet, Simple Recipes for Living Well, and one from Rhonda Malkmus at www.hacres.com.

Til next time, be blessed and be healthy!

Chopped Zucchini Mexicano
by Nomi Shannon

© 1998 Nomi Shannon.

Serve this ‘hot’ and pretty salad on a bed of sprouts or as stuffing in a red pepper. Use the highly flavored jalapeno, garlic and cilantro to taste. Some jalapenos are devilishly hot, so be careful. This salad is intended to be a side dish rather than an entree. It looks attractive on the plate and its intense flavor works well as a condiment.

1 medium Zucchini, chopped
1/4 red onion, chopped
1/2 red pepper, chopped
1/2 - 1 jalapeno pepper, chopped (to taste)
1/4 cup chopped cilantro (or more, to taste)
1 small clove garlic, minced
Pinch ground coriander seed
Dash Bragg’s
Dash lemon juice

Toss together, adjust seasonings. Serves 3-4 as a side dish.

Zucchini Zalad for 2
by Nomi Shannon

© 1998 Nomi Shannon.

This salad has become a favorite among raw fooders and omnivores alike. Adding sauerkraut gives it a complex, difficult to define flavor that gets rave reviews and requests for more.

1 Zucchini, cut in long slivers or julienne
½ Cup Chopped Red Peppers chopped
2 Tablespoons dulse flakes (dulse is a type of seaweed-sold in health food stores)
½ small garlic clove, finely chopped
1 Tablespoon Bragg’s Liquid Aminos
1 Tablespoon lemon juice
2 Basil leaves, chopped
½ Avocado, chopped
4 or 5 green olives, chopped
4 Tablespoons homemade raw sauerkraut (or more to taste)

Mix well. Serve on a bed of Sunflower greens and top with clover sprouts.

Copyright Notice:
The above recipes were taken from: The Raw Gourmet, Simple Recipes for Living Well, by Nomi Shannon. © 1998 Nomi Shannon. All commercial rights reserved. This recipe may be distributed freely for non-commercial purposes provided: that this copyright notice is included with the following web site address. (http://www.living-foods.com/rawgourmet).

Sunshine Carrot Salad

by Rhonda of Hallelujah Acres

3 cups carrot
1/2 cup organic raisins
1 Red Delicious apple
1 stalk of celery

Peel and grate apple and carrots and finely chop celery. Combine all ingredients above in a bowl and toss. Mix in the following dressing:

1 Red Delicious apple
2 cups grated carrots
1/2 cup almonds
fresh apple juice or distilled water

In a blender, chop 1/2 cup of almonds, add one Red Delicious
apple, peeled and cored, and two cups of grated carrot. Blend
until creamy. Add a small amount of distilled water or fresh
apple juice to reach consistency desired.

Recipe courtesy of Hallelujah Acres