RAWWOMAN RECIPE FILE:

SOUTHERN GREENS SALAD

1 cup curly green kale, stems removed

1/2 bunch collard greens, stems removed

1/4 cup basil leaves

3/4 teaspoons sea salt

2 cloves garlic, crushed

2 Tablespoons extra virgin olive oil

2 Tablespoons lemon juice

1/8 teaspoon cayenne

Chop the kale medium fine. To chop the collard greens and basil, first stack several leaves, roll them and cut into thin strips. Then chop medium fine. Add the remaining ingredients and continue to massage the greens, working the dressing into them with your hands.

Indian Greens: Substitute mustard greens for the collards. Replace the olive oil with sesame oil and add 1/2 teaspoon curry powder and 1/4 teaspoon cumin

Asian Greens: Substitute spinach for the kale and bok choy for the collards. Replace the olive oil with sesame oil, replace the sea salt with 2 teaspoons tamari and add 1/2 teaspoon fresh grated ginger. Peeled orange sections would be great in this salad.

***This recipe comes to you as a direct request from one of our students! She is working in DeKalb and had a craving for this kale concoction that we featured in our recent salad class. We don't blame her; we are avid kale lovers and have this one a few times a week, ourselves. Here you go Cheryl...Enjoy!

RAWWOMAN RECIPE FILE:

NECTARINE/WATERCRESS WRAPS WITH ALMOND SATAY

Satay

4 tablespoons almond butter

2 tablespoons brown rice vinegar

2 teaspoons maple syrup

2 teaspoons soy sauce

Process all ingredients in a high speed blender. Add two tablespoons warm water if desired to blend. Process until smooth.

Wrappers

Large Napa Cabbage Leaves

Filling

12 medium basil leaves

2 nectarines, sliced into approximately 12 slices

1 avocado, sliced

1 cup watercress leaves

If using rice wrappers: submerge wrappers in water and let soften one minut.

Transfer wrappers from water to towel and blot. Fold wrapper edge over one inch on right side.

Lay three basil leaves on bottom of wrapper, parallel to counter edge leaving 2 inches from left edge and 1 inch from bottom uncovered. Top with six nectarine slices, 3 avocado slices and 1/4 cup watercress, allowing watercress tops to overlap folded right edge. Roll up bottom of wrapper and tuck unfolded left edge over. Continue to roll into tight cylinder. Almond sauce can be drizzled over, dipped into OR almond sauce can be placed inside of wrap before wrap is rolled up.

SERVES 4.

Nectarines are all over the place now and we love them! This has become a lunchtime staple for anyone who's tried it partly because it's so easy but mostly because it's so GOOD! We prefer it with napa cabbage as the wrap. It's subtle and adds an extra layer of freshness to the wrap. But you could try collard greens or romaine as well. And double the satay recipe . It's addictive!

Marie: Right Now In The Raw

Summer is such a wonderful time to be raw! In fact, it's a great time to begin incorporating more raw food nto your diet! During this time of the year it takes barely any energy at all to create satisfying raw dishes that will completely steal the spotlight away from cooked foods. It's just not what our bodies crave in the heat! Me, I love to whip things together in the kitchen but it's just too warm to spend alot of time doing it so my summer fallbacks are incredible soups and smoothies that I toss together in a blender in a matter of minutes. This is something the whole family can get on board with! Watermelon/ Mint Cooler? The smell of it alone sets your taste buds dancing. My daughter, who is twelve, pronounced emphatically, "Now that smells good!". Cucumbers and grapes make another wonderful pairing that can be eaten as cold summer soup or downed as super smoothie! As my husband gushed, "I could live on this!" Pineapple/ Lime Soup? Bring it on! And I swear...Mango/ Orange Soup... it will actually make you smile. When we made it at our recent Summer Soups class Alisa and I took one sip and grinned ear to ear. That was certainly a happy little soup! Anyway, while I am fiddling around in the kitchen trying to feed myself (and doing a really bang-up job, if I do say so myself), I figure, Spread the Joy! So be prepared... there's alot of it coming your way!









Marie

RAWWOMAN RECIPE FILE:


MARIE'S ENERGIZING PINEAPPLE GREEN ELIXIR


1- 2 cups pineapple cubed
1/2 cucumber,chopped
2-3 stalks celery, chopped roughly into smaller pieces
1 large handful spinach
1 handful pea sprouts
1 green apple, quartered
1 kiwi, peeled (optional)
1 cup water (to facilitate blending)


In a Vita Mix or high powered blender, combine all of the above beginning with the cucumber and pineapple. Use water as needed to allow easier blending. Blend until all ingredients are well incorporated and mixture is smooth. Pour mixture through a nit milk bag, squeezing gently until all liquid is extracted. Pour juice over ice and drink immediately.


*This is one of the most delicious and refreshing drinks I have ever concocted; perfect for summer days when you start to feel a little 'wilted' as well as for your morning burst of energy! For those of you whose taste buds might feel intimidated by 'straight green', the pineapple and green apple are a perfect foil for the heavy dose of spinach and pea shoots have a marvelous sweetness to them. The pulp can be saved . It will make an excellent fertilizer in your garden!