Rockin' Raw Slaw
Rockin' Raw Slaw
- Rockin’ Raw Slaw
- 2 cups shredded red or green cabbage
- 2 cups shredded Brussels sprouts
- 1 cup shredded carrots
Dressing:
- 1 teaspoons raw unfiltered apple cider vinegar
- 2 tablespoons hemp oil or extra-virgin olive oil
- 2 tablespoons natural smooth peanut butter (or sunflower seed butter, for a nut free option)
- Juice of 1 lime
- 2 tablespoons raw honey
- Pinch of sea salt
- 1/2 teaspoon freshly ground black pepper
1 tablespoon raw hemp hearts
Directions:
- In a large bowl, combine the shredded vegetables, be sure to wash ALL fresh produce with Eat Cleaner Fruit & Veggie Wash first
- MAKE THE DRESSING: Put the...
Pistachio-crusted Wild Salmon With Spicy Lemony Tahini & Caulifennel Rice
NEW RECIPE: Pistachio-crusted wild salmon with spicy lemony tahini and caulifennel rice. Tastes like a warm day on the Mediterranean
New one-pan recipe comin’ atcha and I know you’re gonna love it. It looks fancy but it’s easy to make and cooks up in 12 minutes!
I am trying to broaden the cauliflower rice game over here, so I added a couple of bulbs of fennel for the perfect flare of flavor and just the right consistency to the cauliflower. That subtle hint of licorice is really tasty with the salmon.
1Preheat oven to 425F
2Pulse cauliflower and fennel down in the food processor and spread across lined baking sheet
3Spritz salmon fillets with @eatcleaner seafood + poultry wash; Layer salmon fillets over rice
4Squeeze a generous amount of lemon and Season with za’atar (a middle eastern spice mix).
5Top with spicy tahini (mix 4 tablespoons tahini, 2 tablespoons olive oil, half a lemon and 1/2 teaspoon harissa) and squeeze over the top.
6Finish with chopped...
Dark Chocolate Avocado Mousse With Raspberry Coulis And Coconut Whip
This is what you need:
RASPBERRY COULIS
- 1 cup fresh raspberries
- 1 teaspoon granulated stevia
- 2 teaspoons fresh lemon juice
DARK CHOCOLATE
AVOCADO MOUSSE
- 1 large ripe avocado
- ¼ cup unsweetened cocoa powder
- ¼ cup unsweetened almond milk or coconut milk (or rice milk, for a nut-free option)
- ¼ cup granulated stevia
OPTIONAL TOPPINGS
- Coconut whip topping
- Raspberries
- Blueberries
- All-natural coconut whipped cream
- Star fruit slices
- Slivered almonds,
- Unsweetened shredded coconut
- Dusting of ground cinnamon & or unsweetened cocoa powder - or any combination of these that your heart desires!
This is how you do it:
1) MAKE THE COULIS: In a small saucepan, combine the raspberries, stevia, and ½ cup water and bring to a boil. Reduce the heat to low and cook for about 10 minutes. Remove from the heat and push the mixture through a fine-mesh strainer into a clean bowl. Whisk in the lemon juice. Let cool to room temperature.
2) MAKE THE...
Chimichurri Shrimp And Shishito Pepper Skewers
Happy National Shrimp Day - This one is for tonight's celebrations!
Chimichurri Shrimp & Shishito Pepper Skewers
INGREDIENTS
Nonstick olive or coconut oil
cooking spray
2 pounds large (16/20-count)
wild-caught shrimp
1 teaspoon grated lime zest
Juice of 1 lime
Pinch of sea salt
Pinch of freshly ground black
pepper
1 pound shishito peppers
1½ cups cherry tomatoes
Chimichurri Sauce (page 107)
DIRECTIONS
1) Soak 12 wooden skewers in water for 30 minutes to prevent
burning on the grill. Heat a grill to medium-high.
2) In a medium bowl, combine the shrimp, lime zest, lime juice,
salt, and black pepper. Set aside to marinate while the grill
heats.
3) Drain the skewers and pat dry with a paper towel. Mist them
with cooking spray. On each of 4 skewers, thread 4 shrimp. On
the remaining skewers, thread the shishito peppers and toma-
toes, alternating them. Mist the skewers with cooking spray.
4) Grill the shrimp skewers for 2 minutes on each side, taking
care not to burn shrimp. Grill the...
