• salads

    Amaize-ing Mango Salsa

    by  • July 13, 2015 • salads, side dish, snacks • 0 Comments

    It’s salsa season!  Fresh ingredients are readily available & I had a couple of ripe mango in my fruit bowl, so I could’t wait to whip up some amaize-ing mango salsa with this gorgeous white sweet corn I got.  This corn is to live for–it’s so sweet & crunchy & tastes so darn good as is–there is no need to cook it at all!  And this salsa is great on anything … salads, corn chips, jicama chips, collard wraps, or just by the spoon full.

    Amaize-ing Mango Salsa – serves lots / makes 1 large bowl

    2 ears Amaize Sweet Corn, carefully slice off raw corn kernels into a bowl with a knife

    1 lime, juiced

    1 tsp sea salt or to taste

    2 ripe mango, peeled & sliced / or substitute 3 Medium Tomatoes for a reg toma salsa

    1/2 red pepper

    1/4 cup yellow or red onion

    1/4-1/3  cup cilatro

    1 serrano pepper

    Slice corn off the cob & into a bowl.  Squeeze lime juice over corn & mix in sea salt & set bowl aside.  Place remaining ingredients in the food processor & pulse chop until nice & chunky.  Mix ingredients from food processor into bowl with corn, lime juice & salt.  Toss well, garnish with a little cilantro & serve with your chips, salad or wrap of choice.  SO GOOD!

    DISCLAIMER: This blog post is sponsored by Amaize Sweet Corn. Amaize Sweet Corn is a non-gmo white corn & is available in some Hannaford locations.  Look for it, it’s delicious!

    Amaize Cabbage Slaw

    by  • July 13, 2015 • recipes, salads, side dish • 0 Comments

    I love a good slaw & adding in some fresh corn & herbs makes it extra special!  I used cilantro in this round of slaw, but dill would certainly be dill-icious too. 🙂

    Amaize Cabbage Slaw – serves 6

    salad:

    2 ears Amaize Sweet Corn, carefully slice off raw corn kernels into a bowl with a knife

    2 cups green cabbage, sliced thin

    1 cup purple cabbage, sliced thin

    1 large carrot, shredded

    1/2 red pepper, diced

    1/4 cup cilantro, chopped

    1 Tbs coconut aminos or soy sauce

    dressing:

    1 cup cashews

    1/2 cup of water or more as needed

    1/2 lemon, juiced

    1 clove garlic

    1 tsp sea salt or to taste

    1/4 cup cilantro

    Place all salad ingredients in a bowl & set aside.  Mix dressing ingredients together in a high speed blender or food processor & blend until smooth & creamy.  Scrape dressing into bowl of veggies & toss to coat.  Eat as is or with greens or chips.

    DISCLAIMER: This blog post is sponsored by Amaize Sweet Corn. Amaize Sweet Corn is a non-gmo white corn & is available in some Hannaford locations.  Look for it, it’s delicious!

    Summer Slaw

    by  • July 4, 2014 • entrees, recipes, salads, side dish • 0 Comments

    Summer Slaw … the perfect meal or side dish! serves 6

    salad:

    1 head napa cabbage, sliced thin

    2 carrots shredded

    1 cup peas

    1 cup corn

    1/4 cup dill, chopped

    sauce:

    1 1/4 cups cashews

    1 small handful dill

    1 small handful chives

    1 clove garlic – optional

    1 tsp apple cider vinegar

    2 tsp turmeric powder

    1/2-1 tsp sea salt

    1 cup of water (add up to 1/4 cup more if needed)

    Place all salad ingredients in a large bowl & set aside.  Place all sauce ingredients in a high speed blender or food processor & blend until smooth.  Mixture should be slightly runny so that it pours.  Pour over salad ingredients & toss until well coated.  Eat up!  🙂

    Taco Salad

    by  • January 31, 2014 • entrees, recipes, salads • 0 Comments

    PERFECT for SUPERBOWL SUNDAY!  🙂

     Taco Salad – makes 4 Servings

    Taco meat:
    1 cup walnuts
    5-6 sundried tomatoes, soaked 1-2 hours
    1 clove garlic
    1 Tbs cumin
    1 tsp coriander
    1/2 tsp chili powder
    pinch or two sea salt
    Blend ingredients together in a food processor until it looks like taco meat. Place in the center of a platter & surround with salad toppings.

    Salad part:
    1 head green or red leaf lettuce, shredded
    2 tomatoes, diced
    1-2 ears or corn, corn removed (or 1 cup thawed frozen corn)
    ¼ cup of diced onion
    1 avocado, diced

    1/2 red pepper, diced
    ½ lemon or lime juiced
    Surround taco meat with shredded lettuce & top with remaining salad ingredients.  (Or top with your favorite salsa & guac recipes).

    Dressing:
    1 cup cashews
    1 1/4 cups of water
    a small handful cilantro
    zest from 1 lime
    juice from 1 lime
    1 clove garlic
    1/2 tsp sea salt
    Blend everything in a high speed until smooth & creamy. Pour into a 16 oz jar. Drizzle some over top of the salad & save the rest for later. Store in refrigerator.

    Walnut Pesto … YUMMMM!

    by  • August 16, 2013 • recipes, salads, side dish, snacks • 0 Comments

    Summer is bursting with flavor & I thought I’d whip up some pesto to share with you.  It tastes divine on a slice of heirloom tomato!

    Walnut Pesto

    4 cups fresh basil

    1 cup walnuts

    1/4 cup olive  oil

    1/4 tsp sea salt or to taste

    1/4 cup sundried tomatoes, soaked in water for 1 hour & drained – optional

    Place all ingredients in the food processor & pulse chop until your desired consistency is achieved.  SO GOOD!  🙂

    You can use it as a dip for veggies or on raw bread or crawkers or thinned out as a salad dressing. ENJOY!

    Strawberry Orange Salad

    by  • June 10, 2013 • recipes, salads, side dish • 0 Comments

    I love a fresh &  fruity salad!  Here’s a really simple one.

    Strawberry Orange Salad

    1 head of your favorite lettuce

    1 orange, peeled & sliced

    5 strawberries, sliced

    2 Tbs chopped mint

    dressing:

    1 orange

    5 strawberries

    1 Tbs mint or basil

    2 Tbs olive oil

    1 tsp apple cider vinegar

    1/2 tsp ginger, grated

    1/4 tsp sea salt

    Blend all ingredients together & pour over salad.   Eat up!  🙂

    Cheezeball

    by  • November 9, 2012 • entrees, recipes, salads, snacks • 0 Comments

    Cheezeball

    1 Tbs chia seeds, soaked in 3 Tbs water for 10 minutes

    3/4 cups cashews

    3/4 cups pumpkin seeds

    1/2 red pepper

    1/3 – 1/2 cup water

    1 clove garlic

    1 Tbs nutritional yeast

    1 Tbs lemon juice

    1 Tbs olive oil

    1 tsp turmeric

    1 tsp sea salt

    Place all ingredients in a food processor or high speed blender and blend for 2-3 minutes until smooth and creamy.  Scoop mixture out onto a plate and place in fridge for 1 hour to set and thicken.  Remove cheese from fridge, shape into a ball and roll in crushed pecan or almonds.  Serve with crawkers and fresh veggies.

           

      The cheezeball also makes a rawlicious spread for collard wraps!  🙂  ENJOY!

    Happy Burritos

    by  • July 22, 2010 • entrees, recipes, salads • 0 Comments


    GGR Happy Burritos
    serves 4
    4 red cabbage leaves
    1 GGR guacamole recipe*
    1 GGR “cheese” recipe*
    1/2 cup shredded carrot
    1/2 cup shredded zucchini
    1 portobello mushroom, sliced
    1/2 onion, sliced
    1/2 cup sunflower sprouts

    Marinate mushroom & onion in a couple of tablespoons of coconut aminos or nama shoyu for 5-10 minutes.  Separate cabbage leaves.  Fill bottom of leaves with guacamole & then top with shredded carrots & zucchini & then add the marinated mushrooms & onions.  Add several dollops of “cheese” & top with sunflower sprouts.  Eat up!  🙂

    Girl Gone Raw Guacamole
    1 avocado
    1 tomato
    ¼ cup yellow onion
    1 handful cilantro
    1 Tbs olive oil
    juice of ½ a lemon or lime
    ½ tsp sea salt
    Place ingredients in food processor & blend to desired texture.  You may want to start by pulsing the onion & cilantro & then add the other ingredients.

    Girl Gone Raw’s Favorite Cheese:
    1 cup cashews, soaked 2 hrs
    ¼ cup yellow onion
    ½ tsp sea salt
    ½ water, or more as needed
    Place everything except water in food processor & blend.  Add water as needed for a creamy consistency.  Serve as a cheese spread or as a dip.