The ultimate raw food guide! Everything you need to know to go raw and stay raw! 600 pages! 300 recipes, a four week plan, menus and shopping lists, 15 compelling success stories, Q&A’s and more!
Raw "Potato" Salad (Jicama Salad)
By Alissa Cohen
A 2lb. jicama, peeled and cubed small
2 ears of organic corn, cut off the cob
2 stalks organic celery, diced
1 med. organic onion, diced
1 avocado, diced
½ C. tahini
2 cloves of garlic
? C. lemon juice (less if desired)
1 Tbsp. cilantro
½ teaspoon -1 cumin
½ teaspoon chili powder
4 teaspoons fresh dill (or 1-2 tsp. dried dill)
2 teaspoons celtic sea salt.
Mix all ingredients well and chill before serving.
RAW POTATO SALAD
By Karen Knowler
SERVES: 4-6
INGREDIENTS
For the potato salad:
5 large sweet potatoes
1 bunch of spring/green onions
1 handful of fresh chives
For the mayo:
1 cup of water
1 cup of macadamia nuts
1 cup of pine nuts
1½ cups of cashew nuts
½ teaspoon of Himalayan crystal salt
1 Tablespoon of apple cider vinegar
2 Tablespoons of lemon juice
DIRECTIONS
Chop the sweet potato into bite sized pieces and place in a bowl.
Finely slice the chives and spring onion and add to the potato pieces, stirring around to mix things up.
Prepare the mayo by blending all of the mayo ingredients in a blender (makes approx. 4 cups).
Add the mayo to your potatoes stirring in as you go. Stop adding when you feel your potato salad is gloopy enough!
Raw Coach Top Tips:
Enjoy your potato salad on its own or served with a big juicy salad. Makes a great main meal side dish or a quick snack if you want something grounding but filling.
Add in any other fresh herbs, garlic, fresh chopped onion or even curry powder for something a little bit different.
Will keep in the fridge for up to 5 days.
*Karen Knowler, The Raw Food Coach publishes "Successfully Raw" - a free weekly eZine for raw food lovers everywhere. If you're ready to look good, feel great and create a raw life you love get your FREE tips, tools and recipes now at www.TheRawFoodCoach.com.
