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Zucchini Rolls

Ingredients

3-4 small zucchinis

1 cup pine nuts, soaked 2-4 hours

2 tbsp. yellow mustard

1 1/2 -2 tbsp. lemon juice

3-5 radishes

Himalayan salt to taste

1 clove garlic

handful of herbs of your choice (optional)

Instructions

  1. To make the filling, place pine nuts, yellow mustard, lemon juice, herbs, salt, and a clove of garlic in a food processor and process into paste.
  2. Slice zucchini into paper-thin slices on a mandolin or a with slicer.
  3. Cut radishes into thin circles.
  4. Spread a little of the filling onto one zucchini slice. Add several radish circles here and there.
  5. Roll up. Repeat with the rest. Serve right away.

zucchini rolls www.rawandnot.com veronica naprie

 

Kelp Cabbage Slaw

Raw Kelp Cabbage Slaw

lemonKelp noodles is such a great addition to a high raw vegan diet, especially if you’re a pasta lover! Raw foods are about abundance, great taste and high nutrition. Raw foods will love you back, unlike regular pasta that will leave you feeling heavy, sluggish, make you gain weight and cause mucous in the body. Kelp noodles are actually a sea vegetable in the form of chewy raw noodle. Made of only kelp (a sea vegetable), sodium alginate (sodium salt extracted from a brown seaweed), and water. Kelp noodles are fat-free gluten-free and very low in carbohydrates and calories. Their noodle form and neutral taste allow for a variety of uses including salads, stir-fries, hot broths and casseroles, while providing a rich source of trace minerals including iodine, which kelp is well known for. Their unique texture completes the package, making kelp noodles a one-of-a-kind healthful and tasty alternative to pasta and rice noodles. Best of all, no cooking is required! Just rinse and add the noodles to any dish and they are ready to eat!

drink carotene

Why eat cabbage?

  • Cabbage can provide you with some special cholesterol-lowering benefits.
  • Researchers now realize that different types of cabbage (red, green, and Savoy) contain different patterns of glucosinolates. This new knowledge means that your broadest health benefits from cabbage are likely to come from inclusion of all varieties in your diet.
  • Cabbage turns out to be an especially good source of sinigrin. Sinigrin is one of the cabbage glucosinolates that has received special attention in cancer prevention research. The sinigrin in cabbage can be converted into allyl-isothiocyanate, or AITC. This isothiocyanate compound has shown unique cancer preventive properties with respect to bladder cancer, colon cancer, and prostate cancer.
  • In one recent study, short-cooked and raw cabbage were the only types of cabbage to show cancer-preventive benefits—long-cooked cabbage failed to demonstrate measurable benefits.
  • Cabage is rich in vitamin K (essential for blood clotting), vitamin C ( an antioxidantthat protects your body from damage of free radicals), vitamin B6, manganese and much more.

 

 

 Ingredients

3 cups julienned green cabbage
1/2 package kelp noodles                            
2 medium carrots, julienned
1/2 cucumber, julienned
4 green onions, tops only, cut into thin strips             
for the dressing:
1/4 cup extra virgin olive oil
2 tbs white miso
2 tbs raw almond butter
1/2 tbs maple syrup or raw honey
1 tsp nutritional yeast
1 pressed clove garlic
1 tsp lemon juice
salt to taste as needed

                                                        

 

 

1. First, take out kelp noodles out of the package and place in a medium sized bowl. Cover with filtered or spring water and let soak for 10-15 minutes (this removes the bitter taste caused by the water they were in). Use half of the noodles. Keep the rest refrigerated in water (use in other recipes – stir fry, with marinara sauce, etc).

2. Place kelp noodles in a large bowl and cut into smaller pieces.

drink carotene

3. Add julienned carrots, cucumber and green onions (cut into thin strips).

carr

4. To make the dressing, put all dressing ingredients in a blender and blend until smooth. Pour over the slaw. Adjust salt/lemon juice to taste. Serve right away or refrigerate and consume within a day.

kelp slaw