In this episode, Ann makes an awesome sea veggie and kale salad that has an Asian flair.

She also demonstrates some cooked foods we incorporate into our diet (and in this case, into the salad!)

Take a look…

Your question of the day: When was the last time you had brussels sprouts?

Click here, scroll down to the bottom of the page and leave your comments now!

Sea Veggie Salad by Elaina Love

1 head of dinosaur kale, de-stemmed and thinly sliced
1/2 cup hijiki soaked at least 1 hour (2 cups after soaking) (I omitted this due to toxicity of hijiki)
1/4 cup kelp that has been soaked and finely chopped
1 cup sprouted quinoa* or white sesame seeds (I used cooked Quinoa)
1 sheet crumbled, raw nori (I could not find a raw one local to me so I left out)
1 Tbs. grated ginger
1 Tbs. miso paste (mellow white is good) (I totally forgot this!)
1 Tbs. tamari
2 Tbs.raw, unrefined sesame oil
1/4 tsp. toasted sesame oil (this adds a great flavor punch)
Juice of orange (3 Tbs.)
1/4 tsp. orange zest
Juice of lemon (3 Tbs.)
1 Tbs. tahini (omitted because it has been giving Kevin an upset stomach, so instead I used 1 tsp soaked Irish Moss and 1/4 cup water, and 3 green onions as added flavor)
Optional: a squirt of agave or honey (I did not use any and it was still very yummy!)

Instructions:

Drain the liquid off the soaked sea vegetables discard the water then rinse the sea vegetables well. Blend everything except the kale, sea vegetables and quinoa in a blender until smooth. Put Kale, Kelp, and Quinoa in large bowl. Pour the sauce over the salad and stir well.

Enjoy (Thanks, Elaina)!

Live Awesome!
Kev

Hanging out in the sun, running and attending (and speaking at) the Raw Spirit NW Celebration.

We managed to capture some good footage while we were there. Today, we’re going to show you Elaina Love’s raw food recipe for peach cobbler. Watch out… this one could cause uncontrollable cravings. LOL!

Take a watch…

Your question of the day: What is your favorite brain food?

Click here, scroll down to the bottom of the page and leave your comment now!

Elaina Love’s Raw Food Recipe for Peach Cobbler

Pie Crust

2 Cups Walnuts
1/4 Cup Raisins
1/4 Cup Dates
Pinch of Salt
Cinnamon

Put in Food Processor and pulse until crumbly. Take out 1/2 and put to the side for topping.

Process the rest until gummy.

Lay down on the bottom of a pie or glass pan.

Topping

6-7 Peaches sliced
1/2 Cup Dates
Tablespoon Psylium Husk
Pinch Nutmeg
Pinch Lemon Zest
Pinch Cinnamon

Put 1/2 of sliced peaches in the food processor with all other ingredients. Blend until smooth.

Take blended mix and add back to sliced peaches.

Pour on top of crust and add crumble on top.

Here’s where you can check out more of Elaina Love’s raw food recipes: www.PureJoyLivingFoods.com

Also, to see about more events in the Pacific Northwest, please visit www.RawVeganSource.com

Live Awesome!
Kev

Shea had an amazing potluck in Santa Rosa, CA yesterday and there were some incredible people here! John Kohler, Rick and Karen Dina, Elaina Love… so as you can imagine the food was AWESOME!

He also talks about gardening and using brix testing to determine if your food is top notch.

Take a watch…

our question of the day: What are your three criteria for raw food?

Click here, scroll down to the bottom of the page and leave your comment now!

Check out John’s site here… www.rawfoods.com!

Live Awesome!
Kev