Pioneer Salad

I apologize for not posting for so long, I eat the same things so much for lunch that I don't have new meals very often. Here is a little something, I'll call it Pioneer Salad, because, well, the pioneers ate wheat and zucchini and because it's Pioneer Day in Utah! Also, eating raw foods usually signifies that you are a pioneer of sorts, the office "raw foods pioneer". Make this and eat it and not only will you feel pioneer-ish, I think you will enjoy it!

Ingredients:

• 1 tomato
• 1/2 cup onion
• 1 cup sprouted wheat
• 1 cup zucchini
  
• olive oil to taste (about 3 Tbsp)
• 1/2 lemon, juiced
• 1/2 avocado
  
• 1/2 to 1 cup sprout mix (Pro-Vita Mix is great)
• Herbamare to taste

Easy, chop all the veggies up, juice the lemon in there, add oil and Herbamare and sprouts, mix well. This is just the beginning, my garden is bringing forth it's bounty and I will make some good lunches from the proceeds.

Tasty Salad

This is a tame salad, but hey, it's what I have to work with today. I made a creamy herb dressing, try it out! The recipe is below. I will make some other ones at home and bring them in, a blender really helps. This one is easy, though, and uses only a fork and shaking action!

Ingredients for salad:

• 1 tomato
• 1/2 cup onion
• 1 cup sprouted wheat
• salad mix or lettuce
• dressing of choice

Chop up the veggies and add a dressing, either one you already made or the one below. Then stir and mix in some salad greens. Don't forget to mix more greens in when they get eaten up!






Creamy Green Dressing:

• 1 avocado
• 1/2 cup olive oil
• 2 tbsp shoyu
• 1/2 cup water
• 1/4 cup apple cider vinegar
• 1 tsp garlic powder
• 1/2 tsp each of oregano, basil, sage, thyme, pepper
• 1/2 tsp Herbamare

Smoosh up the avocado, or blend it if you have the technology for that, and get it all in a dressing bottle. I just spooned it (the avocado) in a bit at a time, then put the rest in. SHAKE IT, BABY! A lot. Then pour it on something and eat it.

Fajita Soup

So one of the great things about this little project is that I am compelled to think of new things to create so as to have a worthy blog here.  So rather than eat the same thing as I  did yesterday, I decided to use a little idea that sprouted up in yesterday's post and make a soup that uses some of the same ingredients as in the salad I made.

Ingredients:

• 1 avocado
  
• 1 tomato
  
• 1/2 onion
  
• 1 cup of corn kernels (fresh is best, but use what you can get)
  
• olive oil (Bariani's is the best)
  
• apple cider vinegar (Eden Organics® is very good)
  
• Herbamare to taste
  
• Wholesome Foods® Raw Agave Nectar (optional)
  
• Ohsawa® Nama Shoyu
  
• 1 tsp fajita seasoning or other Latin flavored spices

Cut up the veggies (yes I know they are fruits).  Mix up some of the same sauce/dressing as the post below, and pour about a half cup of it into the bowl with the veggies.  Some cilantro would be good, but I don't have any on hand.  I am going to have to think ahead more, to keep this interesting.  Add more sauce/dressing as desired, and stir it all up with the fajita spice.  Stir occaisionally as you eat, to keep all the broth from separating.  It's sooo much better than you even think!

Most Delicious Salad of The Day

This is an unconventional way of making a salad, but it is easier than having to carry around a huge salad bowl, and besides, I really love my little bowl and use it for most everything...

Ingredients:

• 1 ripe avocado
  
• 1 ripe tomato
  
• 1/3 of an onion
  
• 1/2 cup of Life Sprouts® Pro-Vita Mix sprouts (or any sprouts, but these are the best)
  
• Earthbound Farms® Spring Mix (Costco sells it cheap!)
  
• olive oil (Bariani's is the best)
  
• apple cider vinegar (Eden Organics® is very good)
  
• Herbamare to taste
  
• Wholesome Foods® Raw Agave Nectar (optional)
• Ohsawa® Nama Shoyu

Cut up the veggies and put them in the bowl.  In a salad dressing container, I use an empty Agave bottle, put in equal parts olive oil, shoyu and vinegar.  If you make too much use it tomorrow.  I use about 1/4 cup of each for a salad.  Add 1/2 tsp or so of Herbamare (better than plain sea salt) and any other herbs or spices you prefer in a dressing.  
Add 1 Tbsp agave nectar.  Shake it all up and pour it in with the veggies and sprouts.  

Next grab a handful of salad mix and throw it in. It will look like this.



Stir it in and aim your fork for the spring mix.  When you run low on leafy greens and reds, throw another handful in and stir it up.  You will be amazed at how long the dressing and veggies last, just keep stirring to coat the leaves.  You may opt to leave out the salad mix and have a nice little raw soup instead!  

CAUTION: Too big a handful of lettuce will cause some serious spillage when you try to stir!