Cooked: Perfect Potato Salad

Technically this dish is “semi-raw”, being that it contains raw mayo, pickles, olives, dill and celery, but the potatoes need to be cooked. Boiled, to be exact. You could use cubed jicama in place of the potatoes if you’re wanting this to be truly raw. Otherwise, for delectable deliciousness… Follow these directions. I love to pair this with a chilled glass of fresh watermelon juice!

potatosalad

 

 

Ingredients:

  • 6-7 Yukon Potatoes
  • 5-6 Dill Pickles, diced finely
  • Black olives, sliced
  • Fresh Dill (dried may be used)
  • Raw Cashew Mayo (see below)

Raw Cashew Mayo:

Combine the following in a high speed blender, except Olive Oil and blend while adding Olive Oil slowly to the moving blender. Add water to create the desired mayo-like consistency.

  • 1 Cup Cashews (preferably soaked for 3-4 hours)
  • 1/2 Tbsp Apple Cider Vinegar
  • Pinch of salt
  • 2 Tbsp Lemon Juice
  • 1/4 Tsp Dry Mustard OR mustard of choice
  • 1/2 Cup Olive Oil

Submerge potatoes in a large covered pot and simmer for approximately 30 minutes, check with a fork to ensure potatoes are cooked thoroughly. Drain water and let cool. Cube potatoes and add to a large bowl with the other salad ingredients. Mix in the mayo and add some extra splashes of Apple Cider Vinegar and black pepper. Enjoy!

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Raw: Sour Cream & Onion Kale Chips

I’ve had some of the store bought kale chips in this particular flavor and I did enjoy them, but let me just say… These ones are so much better! Not to toot my own horn or anything like that… Seriously, give these a shot. I just kind of threw the ingredients together by taste and ended up with something that I’m going to make again and again since they keep disappearing!

kalechips

Sour “cream” & onion mixture per one medium head kale:

  • 1 1/2 Cup Raw Cashews (soaked for 3-4 hours and drained)
  • 1/4 Cup Chopped White Onion
  • 2-3 Scallions
  • 2 Tbsp Lemon Juice
  • 2 Tbsp Nutritional Yeast
  • 1 Tbsp Apple Cider Vinegar
  • 1 tsp Sea Salt
  • Water (as needed to make a creamy texture)

Combine all ingredients into a high speed blender and blend thoroughly until a very creamy texture is achieved. In a large bowl combine washed and torn pieces of kale with the sauce mixture and massage into kale until fully coated. Place on dehydrator sheets and set to 115′ F for 6-8 hours depending on desired crispiness.

Enjoy and repeat. Trust me, you’ll want to!