Ideas for busy people 350 Recipes

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Electronic book Kristen Suzannes easy raw recipe 11-vegetarian

Surprisingly good raw vegan ideologist recipes dessert, entrees, soups, salads, sides, snacks, smoothies, juicing, to embrace the holidays, dehydrating, hemp, and vegan raw food lifestyle tips. Recipe book included introduction to raw food for beginners.

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Caesar Salad with Spicy Shrimp

Caesar salad with Spicy Shrimp
Serves 4

4 corn tostadas (pre-baked tortillas)
1 Tbsp canola oil
1 tsp chilli powder
Coarse salt and ground pepper
1 lb medium shrimp, peeled and deveined
cup reduced fat mayonnaise
1/3 Tbsp fresh lime juice
2 Tbsp grated Parmesan cheese, plus more for constant
4 anchovy fillets, rinsed and minced
1 large head romaine lettuce (1 and 1/2 lb), cut into 1-inch pieces

Heat your chickens.

In a large bowl, toss shrimp with oil and chili powder. Season with salt and pepper and lay them flat on a broiler pan; Cook until browned and opaque everywhere, not more than 3-4 minutes, turn once.

In a small bowl, make the dressing, whisking together mayo, lime juice, parmesan cheese, anchovies and 2 Tbsp water. Season with salt and pepper.

Break tostadas in pieces, bite-size.

To serve, throw romaine with a bandage, divide among 4 plates and top each with shrimp and tostada pieces. Relentlessly with more Parmesan cheese.

Blackberry Almond Garden Salad

BlackBerry Almond Garden Salad
Serves 4-6

(2) 1 lb bags Spring Mix salad
1 large can mandarin oranges (drained)
1/2 cup balsamic vinegar
2 Tbsp olive oil
3 Tbsp sugar
1/2 fresh or frozen Blueberries (thawed)

Mix the dressing ahead of time to marinate berries. Pour over Salad Greens and top with slivered almonds.

Baby Greens with Raspberry Vinaigrette

Baby Greens with Raspberry Vinaigrette
Serves 8

1 cup of raspberries
1/3 cup balsamic vinegar
2/3 cup e. v. olive oil
10 cups mesclun Greens, baby mixed or
2 medium fennel bulbs, thinly sliced
2 cups dried Cranberries
8 to 10 tangerines (seedless, of course) or 4 to 5 oranges, peeled and segmented
1 cup toasted Pecans or walnuts

For the dressing, combine raspberries, balsamic vinegar and olive oil in a blender. Pulse until smooth.

Use a really large salad bowl, toss the Greens, fennel and Cranberries. Add tangerines or oranges. Just before serving, add nuts and throw with just enough raspberry vinaigrette to lightly coat green. Serve immediately.

Asparagus with Goat Cheese and Pignolas

Asparagus with Goat Cheese and Pignolas
Serves 4

1 lb fresh asparagus
1 large main Bibb lettuce, grated
3 plum tomatoes, diced
1/4 tsp salt
1 (3-oz) package goat cheese, crumbled
1/4 cup pine nuts, toasted
Basil vinaigrette (recipe below)

Snap off and discard tough ends of asparagus.

Cook in boiling salted water for 3 minutes or until crisp-tender; brain drain. Crashing out in the icewater stop the cooking process; brain drain.

Arrange the salad on a serving plat ter. Shaking the tomatoes with salt. Top salad with asparagus, goat cheese, tomatoes and pine nuts. Drizzle with Basil Vinaigrette before serving.

Basil Vinaigrette Dressing
Makes 2/3 cup

2 Tbsp each chopped fresh basil and balsamic vinegar
1 tsp sugar
1/2 tsp each salt and round pepper
1/2 cup of olive oil

Whisk together basil and next 4 ingredients. Gradually whisk in oil, mixing well.

Asian Pear salad

Asian pear salad
Serves 4

3 Tbsp lemon juice
1 Tbsp rice wine vinegar and sugar
2 Tbsp olive oil
Kosher salt to taste
cup Celery leaves, from single Celery ribs
cup fixed-blade-parsley leaves
1/2 CU Brussels sprouts: Radish, alfalfa or bean
2 scallions, thinly sliced
1 large (approx. 3-lb), Asian pear, quartered and sliced thin

For the battle dressing: whisk together in a large bowl, lemon juice, vinegar and sugar. While whisking constantly drizzle in oil; season with salt to taste.

For the salad: Add Celery leaves, parsley, Brussels sprouts, scallions and PEAR to bowl with a bandage. Throw good; serve immediately.