My general rule is to have a variety of colors and textures. I recommend using little lettuce and focusing more on the other ingredients. A tasty salad I like to make includes the following items in this order:

• Romaine lettuce
• Quartered slices of Persian cucumbers
• Chopped celery
• Chopped radishes
• A generous serving of avocado
• Almonds
• Raw sunflower seeds
• Sprouts
• Grated carrot
• A homemade, vegan, creamy salad dressing (see below for recipe)

I remember when I thought making your own salad dressing was kind of crazy, but once I realized what an arduous task it was to find a store-bought salad dressing with quality oils and organic ingredients that actually tasted good, I started whipping up some of my own versions at home. Homemade salad dressings are fresher, more economical, and suited perfectly for your own taste buds. Of course, the easiest salad dressing is simply combining extra virgin olive oil with fresh lemon juice and/or some kind of vinegar (balsamic, rice, ume plum, etc.) Now, if you want something that’s creamier and more memorable, here’s what I use…

Ingredients for a homemade, vegan, creamy salad dressing:

• Vegenaise (or plain, vegan yogurt )
• Water  (enough to get the consistency you want)
• Olive oil (use sparingly for a vegan, ranch dressing result)
• Garlic powder
• Thyme
• Mustard powder
• Caynne pepper
• Kelp powder (just a sprinkle)

Whisk all of these together in a small bowl. It’s safer to start with less herbs and spices and add more as desired. Occasionally, I like to replace some of the ingredients with dill, black pepper, and herbs de provence if I want to create a dressing that has a little less kick.

Feeling inspired yet? Here’s an abundance of salad ingredients to choose from and add to your homemade work of art.
Vegetables:

• Artichokes
• Beets
• Bell Peppers
• Broccoli
• Carrots (grated is extra fun)
• Cauliflower
• Celery
• Corn
• Fennel
• Hearts of Palm
• Jicama
• Mushrooms
• Onions (yellow, red, sweet, etc.)
• Peas (fresh or de-thawed from frozen)
• Radishes
• Sprouts (alfalfa, onion, broccoli)

Lettuce & Greens

• Romaine lettuce
• Butter lettuce
• Field greens
• Mixed greens
• Spinach
• Collard greens (finely chopped and mixed in with lettuce)
• Kale (finely chopped and mixed in with lettuce)

Fruits:

• Apples
• Avocados
• Cucumbers (yup, technically a fruit! Persian cucumbers are my favorite.)
• Dried Cranberries
• Olives (kalamata, green, black, etc.)
• Orange slices
• Pears
• Raisins
• Tomatoes (heirloom are extra flavorful)

Nuts:

• Almonds
• Cashews
• Pecans
• Walnuts

Seeds:

• Chia seeds
• Flax seeds
• Hemp seeds
• Pomegranate seeds
• Pumpkin seeds
• Sunflower seeds

Grains:

• Brown rice
• Quinoa

Beans:

• Black beans
• Chickpeas/Garbanzo beans
• Edamame, tofu cubes, eggless tofu spread
• Kidney beans

NOTE: Go organic as much as possible, especially with soy, corn, celery, berries, peppers, lettuce and greens.

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]]> http://rachelavalon.com/how-to-make-a-healthy-salad-thats-delicious/feed 0 http://rachelavalon.com/raw-cinnamon-cacoa-truffles-recipe http://rachelavalon.com/raw-cinnamon-cacoa-truffles-recipe#comments Mon, 17 Oct 2011 08:39:00 +0000 rachelavalon http://beta.dreampracticewebsites.com/earl/rachel/?p=276
Raw, Cinnamon Cacoa Truffles(Rachel Avalon original)
Prep time: 10 minutes
Makes: 15 truffles Continue reading →]]>
Raw, Cinnamon Cacoa Truffles(Rachel Avalon original)
Prep time: 10 minutes
Makes: 15 truffles
Ingredients:

• 1c soaked cashews
• 1/2 c soaked almonds
• 1/2 c soaked sunflower seeds (can be subbed for an extra 1/2 cup of almonds)
• 1 tsp coconut oil
• 2 tbsp cacao powder
• 1/2 tsp cinnamon
• 1 quick dash of cayenne
• 2 pitted dates (or 1/2tsp of agave, or 1/2tsp of coconut sugar)
• 1/4 cup of crushed walnuts
• 1/2 cup to 1 cup of dried fruit depending on your preference (I like Made in Nature Antioxidant Fusion)

Directions

How to easily soak raw nuts: Before going to sleep, put desired amount of raw nuts in a bowl and cover them with water. Ideally use a glass container with a lid. Soak them overnight. First thing in the morning drain and rinse. This will remove the phytic acid and hydrate the raw nuts, making them easier to digest and satiating your appetite more quickly.

1. 1. Blend all listed ingredients above except for walnuts and dried fruit in a blender on medium if you want more texture and crunch, high if you want the truffles smooth and creamy.
2. 2. Set aside a small bowl with 1tsp cacao as well as a dash of cinnamon and a sprinkle cayenne.
3. 3. Transfer mixture to a medium bowl. Add in walnuts and dried fruit.
4. 4. With a spoon or your hands (definitely more fun and messy) mix well.
5. 5. Taking a small spoonful at a time, roll truffle-sized balls in the palm of your hands, then place on a plate. Repeat until all of the mixture is used and then wash your hands.
6. 6. Take 1 truffle at a time and briefly roll into dry coating mix. Roll again in the palm of your hands to evenly distribute and thin out coating. Repeat until finished with all truffles.
7. 7. Refrigerate for 30 minutes and then enjoy.