Tag Archives: summer salads

An August Fig Salad

I admit it: This is tImagehe first summer, and first time I have had fresh figs!  Dried figs and I are very well acquainted, but fresh figs I had never had the pleasure until now!  I’m going to make an assumption that I am not alone on this one!  I have the fortune of not only having fresh, sun ripened, organic figs, but courtesy of a dear friend, I get to pick them off the tree myself! Right here in Baltimore!

Figs are one of those fruits that surprise you every time you bite into one.  The textures–smooth, yet crunchy; the tastes–sweet, yet bright.  And the colors–purples, reds, yellows.  Each one is a gift!

It’s like I’m instantly being transported to the garden of cleopatra or something–fresh figs, raw, unpasteurized goat cheese, crunchy walnuts.  Absolutely delicious, and takes my raw experience to a whole new level of simple enjoyment!

Cleopatrs’s Salad

  • A bed of arugula, dressed in lemon and good balsamic vinegar
  • 6 fresh figs
  • A handful of salted walnuts
  • Raw, Unpasteurized goats milk cheese
  • A drizzle of honey
  • A spring or two of mint

YUM! ENJOY!!

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My Old Friend Curly Kale

So the long and short of it is this. One day I spontaneously decided that curly kale had no place in my kitchen. Makes no sense? Really it was the precariousness of the curl. I felt it was dictating the texture of anything I prepared it with. Still makes no sense? Well, I felt like everywhere I turned, on every grand and feeble attempt alike of a raw kale salad creation, there was the curly kale. No? How about that there’s no easy way to chiffonade curly kale, so you always wind up with pieces too big to wilt properly. Still not? Yeah, well to me either! And if it was not for the beautiful purple curly kale at my health food store today, I might still be going on with the ludicrousy above.
Honestly, how dare I, a raw foodie foodist ban any veggie from my own kitchen–least of all the staple of all raw food cuisine. But, just as honestly, I have been a mono-dinosaur kale-gamist for the last…six months? Ridiculous. Especially seeing this magnificence that I created tonight!

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So in light of my unfounded prejudice, I decided to give curly kale a triumphant return with some of its old friends:

Ultimate Kale Salad
2 stalks of curly kale, purple if you can find it!
1/4 c sauerkraut (I like “bubbies”)
1 large pickle, diced
1/2 avocado, chopped
1 Roma tomato, chopped
1 small beet, diced
1 portobello mushroom, sliced
Handful golden raisins
Sprinkle of pumpkin seeds
Sprinkle of almonds, slivered
S/P + hot sauce
Braggs liquid aminos
Braggs apple cider vinegar
Lemon

1. Tear the kale into small pieces, and aggressively massage with sea salt and lemon juice.
2. Combine mushroom slices with a teaspoon each braggs aminos and vinegar, lemon juice.
3. Combine everything together, add hot sauce to taste, ENJOY.

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