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St Patrick’s Day Menu

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Beverages, Desserts, Juices & Smoothies, Main Courses, Raw Food Diet Video, Raw Food Recipes

Here’s your St Patrick’s Day salad … a beautiful, family-style salad for 2 people

Of course, the theme is green for St Patrick’s Day, but this seasonal salad is getting made many more times around here, whilst these beautiful fresh veggies are in season.

 

Raw Food Green Goddess Salad

 

 

 

Serves 2

Broccoli & cauliflower couscous

  • 1/4 head cauliflower
  • 1/2 head broccoli
  • 2 tbsp dill
  • Zest of 1 large lemon
  •  1 tablespoon lemon juice
  • Salt to taste
  • 1/4 teaspoon nutritional yeast
  1. Pulse all ingredients in a food processor, to the point where the mixture looks like couscous.  Set aside.

 

Green Goddess salad dressing

  • 3/4 cup cashews, soaked for 20 minutes
  • 2 tablespoons fresh tarragon
  • 1/4 cup loosely packed parsley
  • 1/2 clove garlic
  • 1 tablespoon chives
  • 2 teaspoons lemon juice
  • 1 tablespoons apple cider vinegar
  • 1 teaspoon nori or dulse flakes
  • Water to blend
  1. Blend all ingredients in a high-speed blender until smooth.

 

Spirulina spinach

  • 2 good handfuls spinach
  • 1 teaspoon olive oil
  • 2 teaspoons spirulina
  • 2 teaspoons lemon juice
  • 2 pinches of salt
  1. Massage all ingredients in a bowl.

 

To assemble

  • 1 head of your favourite salad greens, such as romaine, or a few little gem lettuces.  Arugula, watercress and lamb’s lettuce are also good.
  • 1 avocado
  • A few sprigs of dill
  1. In a large bowl, tear your lettuce or chosen leaves and add some of the Green Goddess dressing, working it through so that all the leaves are covered.  Dice the avocado and add to the bowl, quickly mixing again.
  2. Take a nice, large plate and lay down a bed of the leaves, dressing and avocado.
  3. The next layer on the plate is going to be the spirulina spinach.  Once you have that, add the broccoli and cauliflower couscous.
  4. Finish with the sprigs of dill and serve.

 

And for dessert?

How about this mint chocolate chip smoothie … made with fresh mint leaves — such a treat!

 

Mint Chocolate Smoothie

 

 

Mint chocolate chip smoothie

Serves 2

  • 3/4 cup nut milk
  • 1 tablespoon coconut butter
  • 5 grams (0.2 oz) mint leaves
  • 2 tablespoons cacao nibs
  • Large handful of spinach
  • 1 ripe avocado
  • 2 tablespoons coconut sugar
  • Several handfuls of ice cubes
  • A few mint leaves and sprinkle of cacao nibs to garnish
  1. Blend all ingredients in a high-speed blender until smooth, reserving some of the cacao nibs for blending in at the end.
  2. Once all the ice has been blended and you have a nice, smooth consistency, throw in the rest of the cacao nibs and blend just enough to break them down to tiny, crunchy pieces.
  3. Serve in a glass with a sprinkle of cacao nibs and a few mint leaves. Serve immediately. Give it a go and leave a comment below.

 

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24 Comments

  1. Pingback: Mint Chocolate Chip Smoothie | Crave Healthy Foods

    • It depends on what coconut you are using and which method you are using to make the milk. If you’re using the brown coconuts, generally the milk from those doesn’t freeze well.

      If you’re using young Thai coconut, then it should work out OK.

    • It depends on what coconut you are using and which method you are using to make the milk. If you’re using the brown coconuts, generally the milk from those doesn’t freeze well.

      If you’re using young Thai coconut, then it should work out OK.

  2. Can you suggest a brand of spirulina you like? I bought some awhile ago and added it to an elixir that I ended up dumping….maybe its just an acquired taste?

  3. Hi…I save recipes I want to make to pinterest. It seems the pinterest link on your site isn’t working…thought you might want to know ;) Thanks for the great recipes!

  4. Hi Russell, can you recommend a brand of coconut butter? So confusing here in UK with some brands calling coconut oil ‘coconut butter’ and even one brand (Tiana) has both a coconut oil and a coconut butter, but the butter is still coconut oil – just the refined flavourless variety!

  5. Hi Russell, Love your recipes so much. Thank you for sharing them. Just wondering if you happen to have created a raw pumpkin soup recipe? Your pumpkin pie was so so delicious that I thought you are someone who would know how to make a raw pumpkin soup that would actually taste good. It’s Autumn now in Australia and the weather reminds me of hot bowls of pumpkin soup. I’d love to have a truly delicious raw version. Thank you for sharing your talent so generously with us all.

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