un coeur et une tête

DINNER tonight! Thank you Russell James for such wonderful elegant mouthwatering raw recipes!

“Inspired by the classic kale & avocado salad, this dish was a hit in NY when I made it, almost on a daily basis, for everyone at The Plant.

[Postscript] The Plant is no longer open.

Chipotle peppers are jalapeno that have been smoked, and so are not raw. However, I love to use them as they have such a great taste and you don’t need to use many! I have provided an alternative combination of ingredients in the recipe as a substitute to using jalapenos that will give a similarly distinctive taste.

This is a real hearty meal with a kick that’s perfect for those cold winter days!

Wilted Kale Salad with a Creamy Chipotle Dressing

Serves 2 – 4

For the wilted kale

2 heads kale (this will seem like a lot but will wilt down when the salt is added)

2 teaspoons salt

1 cup baby tomatoes, sliced

1/2 cup hulled hemp seeds

For the dressing

2 avocados

1 chipotle pepper*

1/2 cup olive oil

1 teaspoon agave

1/4 cup lemon juice

Chipotle soak water as needed to blend

*If not using chipotle peppers, substitute with 1/2 teaspoon each of onion powder, cumin, chili powder, garlic powder and tamari/nama shoyu.

- Remove the stems and then wash and cut the kale into small pieces. Place into a bowl, add salt and start to massage the kale until it wilts and takes on a ‘cooked’ texture.

- Add the tomatoes and hemp seeds to the bowl and mix in by hand.

- Blend all remaining ingredients in a high-speed blender until creamy and mix into kale by hand.”

[source]

Refreshing Pineapple Quinoa Salad with Smoked Salmon :)

Something I invented. Not raw per say because of the quinoa but then again I’m only doing 70% raw this summer. A yummy light summery dish.

Mango Avocado Salad

This really is one of the best combinations ever. Simple, elegant, and sensuous. Apparently there are over 400 varieties of mango worldwide. My favorite, from the three or four varieties I’ve tried, is the champagne mango. I’m seriously considering a trip to India just to sample mangoes.

Ingredients

• 2 Ripe Mangoes, peeled, pitted and chopped
• 1 Large Avocado, peeled, pitted and chopped
• 1 Tablespoon Lime Juiced
• 2 Teaspoons Olive Oil
• 1 Tablespoon Cilantro Leaves
• 1 Tablespoon Black Sesame Seeds

Instructions:
Hand mix all of the ingredients together and serve.