These recipes are from 12 Steps to Whole Foods by Robyn Openshaw (The Green Smoothie Girl)
Southwest Salad
1 head green lettuce, washed and torn
1 red pepper, diced
1 yellow pepper, diced
2 tomatoes, diced
1 cup frozen corn
1 cup black beans
fresh whole wheat croûtons
Mix and toss. We served this with corn chips, salsa, and avocado dressing
Homemade Croûtons
Several pieces of whole wheat bread, brushed with olive oil, and sprinkled with salt, garlic powder, basil, and oregano. Dice bread into cubes, then toast under the broiler in the oven till browned.
Avocado Dressing
2 large avocados
1/2 C fresh lemon juice
2 Tbsp. extra virgin olive oil
3 Tbsp. rice vinegar
2 cloves garlic
2 Tbsp Nama Shoyu
1/2 tsp fresh ground pepper
1/2 tsp sea salt
2-4 Tbsp water to achieve desired consistency
Optional: 2 Tbsp alfalfa sprouts
Blend till smooth.
For desert I made a yummy fudge by throwing dates, walnuts, peanut butter, and a little maple syrup and cocoa into my food processor. Very yummy. If I had to guess at the recipe, I would say 2 cups dates, 1 cup walnuts, 1/2 cup peanut butter, 1/4 cup cocoa, and 2 Tbsp maple syrup.
Kim, can you tell me what Nama Shoyu is? I know it is amino acids or something like that. Can you tell me a little about it and why it is used in recipes?
ReplyDeleteThank you! This looks like something my family would eat.
Nama shoyu is raw, unpasteurized soy sauce. It's used in recipes where soy sauce would add a depth of flavor. Nama shoyu contains live enzymes, which is something the American diet is dangerously short on. We need the live enzymes in raw plant food for our bodies to function healthily, but most of us don't get enough. Nama shoyu also has beneficial organisms like lactobacillus.
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