I'm so sorry I haven't posted for so long. I got extremely busy with recipe testing for a raw dessert business possibility that I have totally neglected my blog for a couple of months. But now I am back with a new recipe that I think you will all enjoy. I have to say that I am not doing the raw diet anymore, but I am still vegetarian. I found that being raw was great and I still do mainly raw foods, but I wanted to have a little more freedom with what I was eating. Also we inherited some chickens and they lay eggs all the time and I just kept thinking............wow a quiche with fresh eggs would be amazing.........so a week ago I made a fantastic quiche with spinach and mushrooms. It was very enjoyable. I have to say that eating cooked food does usually feel very heavy and that is probably why I am still about 70% raw. I feel that if I can eat 2 large salads everyday then I am doing really well.
Red Cabbage Blueberry and Pumpkin Seed Salad with Chipotle Balsamic Dressing
Amount Measure Ingredient -- Preparation Method
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1 medium red cabbage -- shredded
1 cup blueberries -- rinsed
1/2 cup pumpkin seeds -- soaked overnight and dehydrated (optional)
1 small chipotle chile -- soaked in hot water for at least an hour
1/2 cup balsamic vinegar
1/2 cup olive oil
Shred the cabbage and then add the blueberries and pumpkin seeds. Toss to blend everything well.
Take the seeds and stalk out of the chipotle and place in the blender with the vinegar and olive oil. Blend until creamy.
Pour as much as you require over the salad and place in the fridge for at least an hour then serve. It can be served on its own or as a side dish. I really like this as a main course on its own.
NOTES : Red cabbage is very high in antioxidants. also it is an excellent source of vitamin K and vitamin C. It is also a very good source of fiber, manganese, folate, vitamin B6 potassium and omega-3 fatty acids. Cabbage is also a good source of thiamin (vitamin B1), riboflavin (vitamin B2), calcium, magnesium, vitamin A, and protein