I was craving some spicy kani sushi and decided to create a sushi salad instead. I didn’t use rice but was soooooo tasty!
To make a raw version, instead of using fresh crab, you could make a spicy nut cheese to top off your salad!
I got a little carried away and made a “pretty” one and a “splattered” artsy one.
I have people vote on which photo to use here but got about an even response.
Many liked “pretty” but others liked a “little of everything in every bite.”
This is what I used to make it:
Inspired by Sushi, Salad
3 C Spring mix greens
1 Roma Tomato
1 Sprig of Scallion
8 oz. crab (for raw, use a raw nut cheese instead)
3 T Mayo (use nut mayo for raw)
1 T Siracha
Arrange greens, avocado, scallion, and tomato on plate.
Mix siracha with mayo, then add to crab and mix well.
Top salad with crab mixture!
Raw Avocado Bites
(My take on Avocado “Fries”)
WARNING: VERY ADDICTING!!!
1T Smoked Paprika
1 tsp Garlic Powder
Mix last 3 ingredients then toss avocado til evenly coated!
I just received an amazing, delicious delivery from The Avocado Diva! Fresh from California ~ Bacon, Pinkerton, and Haas avocados, lemons, sweet limes, and pixie tangerines! I’ve been trying to incorporate more ‘raw’ into my diet lately, trying to get back up to about 90% for the health benefits! I know what I’m having for my raw dinner tonight!
The Avocado Diva was kind enough to share one of her very own recipes that I’m going to share with YOU! I hope you like it!
Speaking of health benefits: By using an avocado – you will add 12-16 grams of protein to your pasta in this recipe! Plus 20 vitamins and minerals – including potassium (3x the amount of bananas!), folate, vitamins K, B6, C & E.
Avocado “Alfredo”Sauce Over Linguini by Brenda Cusik, The Avocado Diva
1 package of linguini pasta – cooked as per the directions (*for total raw, use spaghetti squash)
2 oil-rich avocados
2 cloves of garlic, pressed
1 medium lemon
2 – 3 teaspoons of the Diva’s “Avocado Salt”
fresh ground pepper to taste
3 tablespoons avocado oil (or EVOO)
1. In a food processor, put in the avocados (sliced, depitted and skinned).
2. Add garlic, juice from lemon, and zest from 1/2 the lemon, salt and pepper.
3. Pulse all items to chop and combine. Then let it go full force for about 30-45 seconds to make a creamy sauce.
4. As it continues to blend in the food processor – slowly add avocado oil to make a creamy, frothy emulsion. Stop processing so it does not “break” (the oil comes back out).
Taste and season more if needed. Pulse to add the seasoning.
Put pasta in a large (non metal) bowl and toss with the avocado “Alfredo” sauce. Serve immediately.
Serves 4-6 people
**For a totally raw dish, use spaghetti squash instead of linguine!**
Is it Day 15 already? Wow, time flies!
I have been busy interviewing with colleges and signing up for classes! Back to school for me! I’ve decided to add an RN degree to my BS in Nutrition! So, don’t be surprised if there are gaps in my posts, I will post as often as time permits!
4 Dated (pitted and soaked overnight)
Handful of Blueberries
Enough water to almost cover fruit
Blend and enjoy!
The dates were amazing in the smoothie! I had seen others use them but I hadn’t tried yet. This time of year dates to me are a sweet lil treat for the taste buds! I’ve also been snacking on dried figs since I can’t find fresh ones anywhere in my area…B.U.M.M.E.R. I’ve recently tried kumquats. My California avocado connection, Avocado Diva, included a few with my avocados, now I’m an addict!
(By the way check out the Avocado Diva’s site! http://www.avocadodiva.com/ )
Here is the smoothie I made for day 9 of my RAW journey!
Blueberries, Avocado, & Cherries!
Both blueberries and cherries are rich with antioxidants to help protect your body at a cellular level! Avocado has lots of healthy fats, great for lowering cholesterol and heart health! Both cherries and avocados off some anti-inflammatory benefits!
How much I used:
Handful of blueberries
1/2 of an Avocado
About a cup of cherries
And enough water to almost reach the top of the fruit.
Blend & enjoy with a friend, enough for two!
I had never tried using avocado in my smoothies before. I was concerned about flavor and texture. It seems as though it would make a good “base” for a smoothie because of its smooth texture. I usually use banana when wanting a creamy, not too thin, smoothie.
Comparing the two for nutrients: Bananas have a higher carb content, where avocado have a higher (good) fat content. Bananas are known for their potassium content and avocados contain almost the same amount! Avocados also have some anti-inflammatory components, whereas bananas do not and are mucus forming. Protein quality in avocados is also higher in avocados.
Link: Avocado Diva Site
So here it is! Yesterdays RAW Smoothie-licious!
1/2 Raw avocado
And enough water to reach top of fruit
Blend, and viola! Breakfast for two!
Alright, so for today’s accountability, here goes. I did NOT have a smoothie but the night’s not over yet. I did, however, for lunch, have a spicy crab salad (I know not totally veg) that had raw mango and lettuce in it. For dinner, I had raw tomato, avocado, and mozzarella with garlic & basil pesto “salad” and cooked my curried mushroom and broccoli. I know that’s not raw, but I didn’t totally bomb the day, I did have some raw, just not as much as I would have liked. The goal, is to incorporate more raw into my diet…not totally raw…not yet…and mostly veg.
How to make my Avocado, Tomato, & Mozzerella salad:
1 roma tomato cubed
1/2 Mozerella ball also cubed
1/2 avocado cubed again!
1 T garlic/basil pesto
1T olive oil
Put all in bowl, mix, let sit for about an hour to absorb flavor & enjoy!
Curried Broccoli & Mushroom
16 ounces baby bella mushroom (sliced)
1 Broccoli crown
2 T Curry powder
3 T Butter or Ghee
Melt butter in frying pan, add mushroom, cook to desired consistency, then add curry and broccoli. I covered after adding broccoli to lightly steam the broccoli to retain nutrients. The less it’s cooked, the more nutrients remain!