Red Cabbage Delight

#easyfoodcreations #healthyeating #rawvegan

Red cabbage often is listed as one of the most potent vegetables for cancers and aging. While it was one of the vegetables I absolutely hated as a kid, I fell in love with red cabbage but only in a raw or lightly steemed forms.

Here is one simple creation that I made from few ingredients I always have in the house.

Ingredients:

0.5 head of medium red cabbage

1 Apple 

1 medium carrot

4 tbsp dried cranberries

4 tbsp pumpkin seeds

Dressing:

3 tbsp lemon juice

3 tbsp olive oil

1. Finely chop cabbage, grate Apple and carrot.

2. Add cranberries and pumpkin seeds. Mix everything together. 

3. Mix lemon juice with olive oil and add to the other ingredients; mix everything together.

4. Enjoy!

Raw strawberry cheesecake

#easyfoodcreations #healthyeating #raw

One of the best desserts is strawberry cheesecake... It gets even better in a healthy raw vegan version when you replace flour, eggs, sugar, and cheese with nuts and seeds.

Ingredients:

Base:

1 c walnuts, soaked for about 1 hour, drained 

1 c sunflower seeds

0.5 tsp cinnamon

2 tsp raw carob powder

15 prunes

Filling:

1.5-2 c. Raw cashews, soaked overnight, drained

4-5 tbsp raw honey 

0.5 tsp vanilla powder 

Topping:

2 c strawberries

1. Place all base ingredients in a food processor. Blend all of them until it becomes sticky.

2. Press base into a pie dish.

3. Place filling ingredients in a high speed blender and blend until smooth, creamy consistency. Stir as required.

4. Pour the filling onto the base, spread evenly.

5. Place strawberries into a blender and blend until smooth.

6. Pour strawberries sauce on top. 

7. You can make swirls with a fork by gently blending strawberries with a cashew creme.

8. Place in a freezer for 2 hour or more.

9. Serve cold.

10. Enjoy!

Salad: Get your Super Power

I find that some food gives me a lot of energy right after eating it and other drain anything that is left. This salad is one of the dishes that brings me to life, that is why it's perfect for lunch!

I composed it from a number of super foods for maximum nutrition.

Ingredients:

2c of young cabbage

2 kale leaves, stems removed 

1 large Apple (I like Granny Smith)

1 large carrot

2-3 tbsp dried cranberries

6 tbsp sunflower seeds

6 tbsp pumpkin seeds

Dressing:

4 tbsp olive oil

Juice from half lemon (about 3-4 tbsp)

Juice from 2 inch grated ginger (about 1-2 tbsp)

2 tbsp poppy seeds

Salt and pepper

1. Grate cabbage like you would for coleslaw.

2. Chop kale into small thin strips.

3. Grate Apple and carrot ( large eye grater).

4. Add remaining ingredients and mix well.

5. Mix the dressing and pour into the salad. Mix everything well.

6. Enjoy!

The salad is best served the same day, but can stay in the fridge for 2 to 3 days.