Greek Salad with Walnut Feta

Crisp and delicious. If you want a true white feta look use only macadamia nuts and no walnuts.

Greek Salad with Walnut Feta

Salad

• 1 English Cucumbers chopped into cubes
• 1 Medium Red Onion sliced
• 1 package of grape tomatoes (or 2 handfulls)
• 1C Kalamata Olives

Dressing

• 3T Italian Seasoning
• 6T Olive Oil
• 1/4C Balsalmic Vinegar
• 1 Large Clove Garlic minced
• Pinch of Pink Sea Salt
• 1/2t Maple Syrup or Agave

Mix together in a medium sized bowl and set aside while you make nut feta

Walnut Feta

• 1/4C Walnuts (or Macadamia - I ran out - mac nuts make a creamier white version feta)
• 1T Lemon Juice
• 1T Apple Cider Vinegar
• 1t Olive Oil
• 1T Nutritional Yeast
• 1 Clove Garlic minced
• 1 Pinch Sea Salt

Soak nuts at least one hour. Drain off water and blot with a towel until dry. In a food processor or high speed blender chop nuts until fine. Add lemon juice, apple cider vinegar, garlic and olive oil pulse until mixed well (you may need to scrape the sides of your blender or food processor while mixing). Add Nutritional yeast and sea salt pulse until crumbly.

Sprinkle nut feta over salad before serving.

Dairy Free Waldorf Salad

As great tasting as it looks. Another nice Thanksgiving dish.

Dairy Free Waldorf Salad

• 1C Celery finely chopped
• 1C seedless Grapes halved
• 1/2 Lemon Juiced
• 1/2C water
• 1 Apple Peeled Diced
• 1C Baby Spinach Leaves (or greens of your choice as a bed for salad)
• 1/2C Shredded Coconut

Soak apple in mixed water and lemon juice while you make the Mac Mayo (to keep apples from turning brown)

Mac Mayo

• 1C Macadamia Nuts rinsed
• 1/2C Water
• 4T Olive Oil
• 3T Lemon Juice
• Pinch of Sea Salt

Blend all in a high speed blender

Drain lemon juice from apples mix celery, grapes and apples in a bowl pour Mac Mayo over and mix well. To serve made a bed of spinach and spoon salad over - sprinkle with shredded coconut.

Mesclun with Better Than Ranch Dressing

This Ranch Dressing puts the dairy based version to shame. Rich and creamy a it is a perfect topper for a mesclun salad with red pepper, white onion, pumpkin seeds and dried cranberries.

Better than Ranch Dressing

• 1/2C Raw Macadamis nuts
• 1/3C Apple Cider Vinegar
• 4T Olive Oil
• 4-6T Italian Seasonsing
• 1 Medium Garlic Clove
• 1/2 Cup Fresh Water (should be pourable so add more water if needed)
• 1/2t of Lemon Juice

Great as a salad dressing or make it a little thicker and use it as a dip for raw veggie sticks.

Raw Summer Treats

Here is what I'll be filling my picnic basket with this July 1st.

RAW SLAW

(makes enough for 2)

Dressing

• 1Tbsp Honey
• 1.5 Tbsp Tahini Paste
• 2 Tbsp Apple Cider Vinegar
• 1Tbsp Lemon Juice
• Pinch Dry Mustard
• 1 Tbsp Sesame Seed Oil
• 1 to 2 Tsp Water

Mix all ingredients in a bowl and let mellow while you make the salad (dressing should be pourable but quite thick - sticks to the "slaw" best this way)

Salad

• 2 Cups Shredded Cabbage (red and green mixed is nice)
• 1/2 Cup Shredded Carrot
• 1/2 Cup Chopped Red Apple (or Raisins)
• 1 Tbsp Sesame Seeds

Toss salad and dressing together squeeze .5 of a fresh lime over and toss again.

HUMMUS WRAPS

Large leaf lettuce for "wraps"

Raw Cheezy Hummus (you may want to double up on this - it is tasty)

• 1/2c mac nuts (for a lighter version use 1/2c chopped zucchini)
• 3T fresh lemon juice
• 3T tahini
• 1/4t pink sea salt
• 1 clove of garlic (more if you love garlic)
• 1T Nutritional Yeast
• 1/4c water (don't use water if you are making the zucchini version)

Blend all ingredients in a high-power blender until smooth. Let sit for at least 3 hours (I leave mine over night) - so flavours blend.

Marinated Veggies

• 1/2 cup Zucchini Sliced
• 1/2 cup Red Pepper Sliced
• 1/4 cup Red Onion Sliced
• 1/4 cup Mushrooms Sliced

Veggie Marinade

• 4 Tbsp Olive Oil
• 2 Tbsp Apple Cider Vinegar
• 1 Clove Garlic Chopped/Crushed
• 1 Tbsp Tamari
• Pinch of Sea Salt

Let veggies and marinade sit in a bowl for 1-3 hours.

Assemble

Spread Cheesy Hummus on large lettuce leaf. Add one layer of Marinated Veggies on

top of hummus. Top with spouts or chopped

tomato and field greens. Roll up and enjoy. (You can layer 2 lettuce leaves for wrapping if you go overboard on the stuffing). *Note - if the lettuce leaves have thicker spines to make rolling easier cut the largest part out at the bottom - v shape - and put another leaf upside down on top of it (so the "holes" are filled). I find that if I wrap the lettuce cone style with the top of the

cone folded over and wrap a napkin around the bottom while you eat they stay together better. If you have a better method for wrapping I'd love to hear it (post a comment).

SUN TEA

• 2 Bags Herbal Tea (I like berry blends for this)
• 1 Sliced Lemon
• 1 Large Jar with a lid

Put Tea bags, fresh water and lemons in a Jar cover and let sit on a sunny porch or window sill for a few hours. After the Sun has steeped the tea add

in a squeeze of Agave or some Honey to taste. Pour Sun tea into Mason jars half and half with crushed ice put on jar lids and pop into your picnic basket (great for keeping the tea cold and your other goodies as well).

ENERGY BALLS
In a food processor grind into a fine powder

• 2C Raw Almonds
• 1C Raw Cashews
• Add to nut powder 1C Chopped Dates, 2C Organic Raisins and 1 lime juiced

Pulse till goopy and smooth

Add in a bowl (mix with your hands)

• 1/2 Cup Shredded Coconut
• Handful of chopped walnuts
  or almonds
  

Roll into balls sit in fridge for 1-3hrs till set (will be chewy but less sticky after cooling).