Ani's Raw Food Essentials - Ani Phyo [49]
SALADS MAY SOUND basic and dull—after all, it’s what a lot of people think of immediately when they hear “raw food.” But there’s a world of delicious salads waiting to be discovered. By mixing up dufferent vegetables, textures, colors, and flavors, along with the change in our seasons, no two salads ever need to be alike.
I start this chapter by introducing you to three Basic Dressing recipes to show you how easy they are to make. From here, you can add flavors, herbs, and spices to make as many new varieties of dressings as your heart desires.
There’s also an endless variety of salad mixes to explore. My recipes use everyday greens such as romaine and cabbage, watercress, seaweed, and Asian greens. You can always add dried or fresh fruits, too, such as papaya and cranberries.
I remember growing up in upstate New York, where the salads were mostly just iceberg lettuce with bottled dressings. Iceberg is refreshing in summer months with a Japanese-style light ginger dressing. But there are so many options with all sorts of leaves, vegetables, and even seaweed, that we can all be more creative. The possibilities are endless.
BASIC WHISKED DRESSING
MAKES 4 SERVINGS
This is the fastest dressing to make and requires only a bowl and spoon, or a whisk. Just mix together vinegar and your favorite oil with a pinch of salt and pepper. You can replace the 2 teaspoons of vinegar with 1 tablespoon lemon or lime juice, and add fresh or dried herbs and spices to mix it up.
On days when I don’t even care to make any dressing at all, I’ll just drizzle these ingredients directly onto my bowl of greens and toss. You can change the flavors by using different types of oil, such as hemp or flax, or oils infused with herbs.
2 teaspoons apple cider vinegar
3 tablespoons extra-virgin olive oil
½ teaspoon sea salt
A pinch of pepper
Place all the dressing ingredients into a small bowl and whisk together. Toss with about 6 cups of greens (about 1 pound).
OPTIONS: Try adding 1 tablespoon of chopped shallots or green onions, 2 tablespoons of chives, ½ teaspoon of grated garlic or ginger, or 1 tablespoon of agave syrup.
Beyond Olive Oil
TO MIX up your dressing flavors, try using other oils such as hemp, almond, sesame, flax, or coconut oil instead of olive oil. For this dressing, you’ll want to lighten your oil with a bit of tartness from vinegar or citrus, such lemon, lime, or even orange for a sweeter taste.
Here’s the basic ratio for mixing a tart liquid with oil to make a dressing:
3 tablespoons oil
1 tablespoon citrus juice, or 2 teaspoons apple cider vinegar
Black pepper and sea salt
Adjust the ratios to suit your taste buds. When I use a stronger oil such as hemp, for example, I may decrease the oil quantity and use only 2 tablespoons of it to 1 tablespoon of citrus juice. Or I may even use 1 tablespoon of hemp oil and 1 tablespoon of olive oil. Season to taste.
BASIC BLENDED DRESSING
MAKES 1 CUP
Dressings can be made with pretty much any vegetable or fruit. Just blend with a bit of olive oil.
To mix it up, add your favorite flavorings, such as garlic, fresh or dried herbs, or curry. And, if you like your dressing tarter, add 1 tablespoon of lemon or lime juice, or 1 to 2 teaspoons of apple cider vinegar.
If using a larger blender, you may want to double this recipe. I recommend doubling anyway so you’ll have extra on hand in the fridge to use as a sauce for noodles or dressing on your next salad.
1 cup chopped fruit or vegetable, such as apple, orange,
red bell pepper, or tomato
1/3 cup extra-virgin olive oil
½ teaspoon sea salt, or to taste
Place all the ingredients in a Personal Blender and blend until smooth. If using a dry vegetable such as carrot, you may need to add a couple of tablespoons of water to achieve your desired consistency.
OPTIONS: Add 1 teaspoon of minced garlic, ½ teaspoon of fresh herbs such as oregano or basil, or ¼ teaspoon of dried herbs. Try using other oils such as sesame or hemp.
CROUTONS
As in cooked food, croutons are squares of bread