Pages Navigation Menu

Salad Recipe: Moong and Alfalfa Sprouts Salad

Posted by on Apr 13, 2014 in Blog, Raw Food Recipes, Salads | 0 comments

By Stanka Vukelić Photo: Stanka Vukelić Salad Recipe: Moong and Alfalfa Sprouts Salad Home-grown sprouts truly are the best organic locally-grown food. Not getting unwanted pesticides, food additives, and other harmful fat-bolstering chemicals. Sprouting can be done in any part of the world and in any climate. This is because sprouting is done indoors, right in your own kitchen. Apart from that; it is a great opportunity to let your children have fun growing their own food, and to observe the miracle of seeds turning into sprouts and plants. The vitamin content of some seeds, grains, beans, or nuts increases by up to 20 times the original value within only a few days of sprouting. Research shows that during the sprouting process moong (or mung) bean sprouts (or just bean sprouts, as they are often called) increase Vitamin B1...

Read More

Three salad ideas by Dr. Nandita Shah

Posted by on Dec 23, 2013 in Blog, Raw Food Recipes, Salads | 0 comments

By Dr. Nandita Shah   Three salad ideas from our contributor Dr. Nandita Shah (slightly adjusted by Stanka) Note On These Recipes Some of the recipes have been converted from American recipes, and some ingredients have been substituted with what is easily available elsewhere. It’s easy to measure dry ingredients, but it’s hard to fix an exact quantity on vegetables and fruits whose sizes vary. Also a medium-sized onion in India would be a small one in the US or jaggery varies in sweetness and so on. Please use these recipes creatively and not mathematically. Please do not stick to the quantities given in the recipes. Taste the food as you make it and add and subtract to the recipes as it suits your taste. Nandita   Sprout Chaat/Moong (Mung) This is a healthy salad, which is always a...

Read More

Spinach salad ideas: Spinach – parsley salad (green queen)

Posted by on Oct 25, 2013 in Blog, Raw Food Recipes, Salads | 0 comments

  By Stanka Vukelić Photo: Stanka Vukelić Spinach salad ideas If you haven’t tried raw spinach yet – take this great opportunity to do so. This raw baby spinach salad with parsley is sweet and delicious, and a perfect combination of taste and nutrients. Parsley is the world’s most popular herb; it is native to the Mediterranean region and highly nutritious. Parsley can be found year-round in your local supermarket (as you probably know), or can easily be grown on your window ledge or terrace. Spinach and parsley have unique antioxidants and disease preventing properties. More info about spinach you’ll find in our Raw spinach soup / sauce / dip recipe. The health benefits of parsley are presented below. Please note: Non-organic spinach is heavily contaminated by pesticides, and is one of the “dirty dozen” listed by the Environmental Working...

Read More

Recipe for Savoy cabbage: Savoy cabbage-Shiitake salad

Posted by on Oct 23, 2013 in Blog, Raw Food Recipes, Salads | 0 comments

by Stanka Vukelić Dear readers, our recipes are getting copied and republished without any credits given to us. We just want you to know that all recipes published on our website and on ‘Before it’s news’ are our original content; prepared, written, and brought to you by us –! Enjoy the next recipe!   A recipe for Savoy cabbage with Shiitake mushrooms In the northern hemisphere, autumn and winter time is cabbage time. We know of many cabbages, but most tender, mild, and sweet is the Savoy cabbage. Thus, we can use it in raw salads without restrained. Raw, it contains numerous medicinal and nutritional ingredients (see below). To make the salad complete, we are adding raw Shiitake mushrooms, which are also well known for their medicinal benefits. OK, we got it – the salad is healthy, but...

Read More

Edible leaves: Linden leaf salad

Posted by on Jul 17, 2013 in Blog, Raw Food Recipes, Salads | 2 comments

by Stanka Vukelić Edible leaves from the linden tree Edible wild plants have a special part in our diet. Since they grow everywhere in large quantities throughout the year and are very, very green, they are suitable for every raw kitchen. It is a superfood, containing 3-4 times more minerals and vitamins than grown plants. Because of that, they have a very strong taste, and it is difficult to eat them separately or in large quantities. Well, the Linden’s young leaves are different; you can eat a whole bowl of them. The edible leaves are sweet and soft. More information about the Linden tree you find in one of our previous posts.   Preparation time: 15 min.   Ingredients for 2 people: 300-500g (10.5-17.5 ounces) of bright green (young) Linden leaves juice of 1 lemon garlic – as much...

Read More