Say what you will about raw food recipes and the raw food lifestyle, but I happen to enjoy eating completely uncooked, and raw meals. I think it’s what keeps my youthful face aglow and me getting carded when I buy wine at Trader Joe’s. Yay!
I have been dabbling in raw foods for a while now and have come up with a raw collard green salad, with portobello mushrooms, garlic and dill, the most underrated herb in my professional opinion.
Adapt the seasonings to your liking. And keep in mind you will need a strong dinner mint afterward with all that fresh garlic and onions!
- 4 leaves of collard greens, chopped
- 1 portobello mushroom, finely sliced
- 1/4 red onion, finely sliced
For the Dressing:
- 1 garlic clove
- 1/4 cups soaked cashews or sunflower seeds
- 4 TBS fresh dill
- 1 TBS Nama Shoyu, or to taste
- 1 TBS olive oil
- 3 TBS water
Blend until fully incorporated, taste and adjust seasoning if necessary. The dressing should not be too thick.
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August 28th, 2009 at 10:34 am
I love the sound of this combination, collard greens and portobellos. For the right consistency and flavor with the raw approach, would you recommend that you let the mix sit for a while after you add the dressing? Or do you put the dressing on and eat right away?
August 28th, 2009 at 2:30 pm
If you want to intensify the flavors let it sit for an hour or so, but raw food is always most nutritious when you eat it right away.