I don’t know why kale chips are so good, but they are.

Even people who aren’t really into health can appreciate them.

Here’s this recipe now…

Here are some thoughts almost 3 years after the fact…

When summer squash is so abundant, you really have no idea what to do with it.

In this recipe, Annmarie prepares a raw food recipe using summer squash. She also adds a great dill sauce from Rene Oswald to put it over the top!

Here’s the recipe…

Your question of the day: What is your favorite summer salad?

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

Here’s the raw food recipe:

Summer Squash Salad with Rene’s Dill Sauce

• 3 yellow squash (about 2 lb.)
• 1/4 cup sun-dried tomatoes, soaked in water for 15 minutes
• 10 sun-dried olives, pitted
• 2 ears of corn, kernels removed from cob
• 1/2 lb. lettuce or spinach leaves

Shred the spaghetti squash with a manual shredder such as the Saladacco or use the food processor with the shredding blade, juilianne with your knife. Transfer squash to a large bowl.

Thinly slice the sun-dried tomatoes, chop the olives and fold into the squash with the corn. Serve over a bed of chopped lettuce greens.

Delicious Dill Sauce:

• 2 carrots, cut into 1 1/2” pieces
• 2 red bell peppers, seeds removed and cut into 1 1/2” pieces
• 1/4 cup raw tahini
• 2 dates, soaked in water for 15 minutes, pitted (I only used 1)
• 1/4 cup fresh-squeezed lemon juice
• 1/2 cup water
• 1 tbsp Nama Shoyu (I did not add)
• 1 tbsp chickpea miso or 1/2 tsp Himalayan sea salt
• 1/2 tsp onion granules (I used 1/4 fresh union)
• 1/16 tsp cayenne (I forgot this)
• 1 tbsp dill weed

Place above sauce ingredients in high-speed blender. Run on high until smooth, run blender 1-2 minutes if you prefer a warm sauce.

Fold in the dill weed and pour desired amount into the squash salad.

Many thanks to Rene Oswald for the recipe! http://www.reneoswald.com (She’s not only a good chef, she’s also a good tennis player… LOL!)

Live Awesome!
Kev

The reason we’ve been hesitating to give you a raw recipe for Baba Ganoush is because we didn’t know what to do with the eggplant to make it soft.

Annmarie did a little research and now we have the secret.

Take a look and enjoy…

Your question of the day: What other things can we do with this raw eggplant?

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

Here’s the raw food recipe for Baba Ganoush:

Raw Baba Ganoush

1 Large Eggplant
3 Tablespoons Tahini
Juice of 1 Large Lemon
2 Cloves Garlic
2 Chopped Scallions
1 Tablespoon Chopped Parsley
1-2 Teaspoons of Olive Oil
Sea salt to taste

Peel and slice the eggplant into medallions and freeze overnight. In the morning, take the eggplant out and let it defrost. Once it’s defrosted, all all ingredients into your food processor or Vitamix. Blend or process to desired consistency. Serve with raw veggies, crackers or whatever else you like!

Try chipotle pepper or mesquite powder to give it a little smoked flavor.

The tip about the frozen raw eggplant came from

Live Awesome!
Kev

This is a great and QUICK raw food recipe for ceasar salad dressing.

After my attempt to make a quinoa meal and film it (luckily, that didn’t make the Renegade Health Show final cut), Annmarie asked if she could show everyone how to prepare meals.

I said sure–as long as they tasted good–it would take all the prep off of me.

And frankly, I don’t prep much. The most I do is cut a mango or chop some salad and put it in the bowl.

So here’s the raw food recipe for ceasar dressing:

The recipe was originally found in “The Complete Book of Raw Food” edited by Lori Beard and Julie Rodwell and Annmarie made some adjustments.

Click here to get the book from Raw, Vegan Books today!

Raw Ceasar Salad Dressing:

2 Tablespoons of Olive Oil
Juice of One Lemon
1/2 Tablespoon of Cumin (Non-Irradiated)
1-1 1/2 Clove of Garlic
Sea Salt (to taste)
1/4 Cup Raw Pumpkin Seeds
1 Tablespoon of Agave Nectar
(Filtered Water – If Necessary)

Grind up the pumpkin seeds in a coffee grinder and then mix all the ingredients together. Put over your salad!

For the salad? Get creative! Romaine, spinach, chard, anything that you like.

Your question of the day: “What’s your favorite vegan, raw or healthy store-bought salad dressing?”

Mine is actually not this one… there’s another one that she makes with tahini and lemon and ginger that is amazing… (maybe we’ll share next week!)

Go ahead and click here, scroll down to the bottom and add your comment!

Live Awesome!
Kevin