KEEP IT RAW, KEEP IT REAL!
Salad Toppings
Salad toppings can be extremely varied, you can put just about anything in a salad! Most of all, it’s a great way to pump up the nutrition of your lunch. Nutritious toppings like the ones below add phytochemicals, vitamins, minerals, essential fatty acids, protein, carbohydrates and fiber. They fill you up and keep you that way until your next meal, no problem. If you are looking for toppings with extra staying power, look at the ones with an asterisk, they have more fat and protein. Try different greens, such as organic spinach, organic mesclun, arugula or red leaf lettuce for a change.
- *Broccoli, cauliflower or cabbage chopped very small
- Red, yellow, orange or green sweet peppers
- *Kale ribbons (roll the kale leaf and cut very thin slices)
- Cucumber cubed or sliced
- Snow peas or green peas
- *Sprouts
- Red onion slivered
- Zucchini chopped
- Squash chopped
- *Avocado chopped
- *Raw or unpasteurized cheese
- Dehydrated fruits and vegetables
- Tomatoes chopped
- Mango chopped
- Raisins, currants, dried cranberries, blueberries or goji berries
- Clementine, tangerine or grapefruit slices
- Papaya cubes
- Melon cubes
- *Sunflower seeds, hemp, sesame seeds, or pepitas ~ pumpkin seeds
- *Nuts ~ always raw to preserve nutrition ~ walnuts, pecans, pine nuts, almonds, macadamia, pistachio, no irradiation wherever possible.
- *Chopped or crumbled organic raw/unpasteurized cheese ~ try cheddar, feta, parmesan ~ cow or goat ~ in moderation always…
Non-Raw Ingredients
These salad additions are not raw… but 100% clean, nutritious and delicious, depending on your tastes and preferences of course.
People heal and thrive on vegan, vegetarian and omnivorous diets. The key is not what the diet lacks in terms of food groups, rather what it includes in terms of quality of food and bioavailable nutrition content of that food.
You can put together a diet in any of the three categories, vegan, veg, meat and as long as that diet carries a large amount of raw whole organic foods, with an emphasis on plant foods, and stress and fear are removed from a person’s psyche, that person will be able to cleanse, rebuild and heal to the greatest extent possible.
- *Freshly cooked favourite wild fish
- *Shredded cooked hormone free, preferably organic, chicken, turkey or beef
- *Chopped boiled eggs
- *Canned beans or chickpeas ~ rinse very well ~ Note to Chickpea cannery: Calcium Chloride is used to chalk roads, please don’t add it to our chickpeas. Even better, cook your own chickpeas by soaking overnight, then simmering on medium until tender ~ cheaper and more nutritious ~ See Soaking Beans and Peas [1]
Note About Healing and Cooked Meat, Dairy, Eggs, Fried Cooked/Baked Fats:
Healing is about getting out the toxins and buildup that has been accumulating for years, while providing support for detoxification through lots of fresh water and raw foods. This also maximizes your nutrition for better absorption, utilization and synergy for co-nutrients that work together to build proteins and tissues, repair damage and provide adequate immune function.
When you are actively trying to cleanse and heal, leaving out fried or cooked/baked fats, meats, eggs and dairy can be very helpful as it gives your body a chance to rest and recuperate from processing and protecting against acid by-products.
Additives like Calcium Chloride in canned peas and beans and other canned foods cause mono-nutrient build-up, ie. calcium deposits or high calcium in people with cancer and liver disease.
Also because cooking food destroys certain nutrients like some of the essential B vitamins, homocysteine which requires these essential B’s for complete conversion, will build in the arteries causing damage, if the B’s aren’t available for the conversion. Now cholesterol builds on the inside of the arteries as a protection mechanism. Eating more raw food gives maximum nutrition, which you might as well take advantage of whenever you can.
You don’t want to be stuffing more cooked fats (in many of the Non-Raw foods) into your liver (your blood filter) if it is congested with these same cooked fats and acids.
Learn to love your liver and it’s repayment is priceless ~ clean nourished blood ~ the key to excellent health!
Salad Dressings
Homemade salad dressings are so easy to make and are WAY healthier than store bought dressings, with MSG, chemicals and genetically modified soy or canola oil!
Always use apple cider vinegar with active bacteria called ‘Mother’, red or white wine vinegar, balsamic and rice vinegars or fresh citrus juices for salad dressings. Regular white vinegar is too acidic and harmful to the body’s pH level. It’s great for cleaning though.
Put ingredients in a glass bottle or jar, shake well and pour over salad.
Basic Vinaigrette
1/4 cup white wine vinegar or a combination with Apple Cider Vinegar (unpasteurized)
1/4 cup extra virgin olive oil
1/4 cup flax, hemp or sunflower oil
1 tsp raw agave syrup or unpasteurized honey ~ optional ~ takes the edge off the vinegar
Basic Balsamic
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
1/4 cup flax, hemp or sunflower oil
1 tsp raw agave syrup or unpasteurized honey ~ optional ~ takes the edge off the vinegar
Sweet Honey Dijon Vinaigrette
1/4 cup white wine vinegar, or a combination with Apple Cider Vinegar (unpasteurized)
1/4 cup extra virgin olive oil
1/4 cup flax, hemp or sunflower oil
2 tsp honey
2 tsp Dijon mustard
Vivacious Vinaigrette
1/4 cup white wine vinegar, rice wine vinegar or Apple Cider Vinegar (unpasteurized)
1/4 cup extra virgin olive oil
1/4 cup flax, hemp or sunflower oil
3 tblsp freshly grated fresh parmesan cheese (without calcium chloride)
1-2 tsp honey
1 tsp dry mustard
1 tblsp sesame seeds
Good crank of freshly ground black pepper
Slight pinch unrefined sea salt
Fabulous French
2 tablespoons honey
2 tsp paprika ~ use a nice sweet Hungarian paprika ~ not hot
1 tsp unrefined sea salt
Good crank of freshly ground black pepper
1/4 cup white wine vinegar or a combination with Apple Cider Vinegar (unpasteurized)
1/4 cup extra virgin olive oil
1/4 cup flax, hemp or sunflower oil
Gorgeous Greek Salad
½ head iceberg lettuce
½ English cucumber, cubed
1 medium red onion, slivered
½ cup fresh kalamata olives
½ pint grape or cherry tomatoes
½ cup goat feta cheese ~ the best kind!
juice of one large fresh lemon
1/4 cup cold pressed olive oil
1/4 cup flax, hemp or sunflower oil
1 full tablespoon dried oregano
My sister taught me this simple and delicious Greek Salad.
Combine lettuce, cucumber, red onion, olives, tomatoes and feta cheese. Toss with lemon juice, oils and oregano. Toss and serve.
Gorgeous Greek Pasta Salad
Substitute about 2 cups of cooked organic whole grain penne or rotini shaped pasta for iceberg lettuce.
It’s that easy!