1 small head cabbage - thinly sliced
1 cup almonds
1 tbsp apple cider vinegar
1/2 tsp Herbamare (organic seasoned sea salt)
1/2 tsp celery salt
3/4 cup water
Blend all ingredients except cabbage in blender until smooth and creamy. Add more water if needed. Pour dressing over sliced cabbage and mix well. This is a recipe that I've found actually gets better the second or third day as all the flavors sink in to the cabbage :)
Next is a melon salad with Grawnola and hemp seeds. Mmmmm good!
Coconut Curry Clear Broth Soup
coconut water from one young Thai coconut
meat from one young Thai coconut - cut into noodle like strips
2 tbsp dried wakame seaweed - soaked 5 minutes to rehydrate
1 tsp masman curry powder (we got this spice mix at our local Asian market)
Place equal amounts of coconut water in two separate bowls. Sprinkle the masman curry powder over each bowl. Place several pieces of wakame in the center and layer coconut noodles on top in a criss cross fashion. This was super simple, super fresh, and super refreshing!! Wonderful soup, honey! (I was sceptical!!)
Banana Strawberry Crepe LOVE!
6 ripe bananas
1/8 tsp cardamom
Mix all ingredients in food processor until smooth. Pour on paraflexx sheets 1/8 inch thick (4 crepes per tray) and dehydrate at 105 overnight (about 10-12 hours). They should be soft and pliable, not crispy.
1/2 cup cashews (soaked)
1/2 cup Brazil nuts (soaked)
Seeds from 1 vanilla bean
Juice of one lemon
1 tbsp agave
1/4 cup coconut water (or nutmilk of choice)
Blend in food processor or high speed blender until thick and creamy.
10 strawberries (about 1 1/2 cups)
2 tbsp agave
Blend in food processor or high speed blender to saucy consistency.
Assemble crepes, drizzle (or pour ;) strawberry sauce over top and garnish with a dollop of cream and strawberries.
Oh my, this has been the most wonderful sweet treat so far.