Veggie delight

Even though I know, I don't always do. I know I feel amazing when I only eat veggies, but I keep eating meat. Lately I don't feel like eating meat, so I decided to prepare a super veggie meal. We had my favourite salad, eggplant parmesan and some lychee nuts for dessert.
My favourite salad and dressing are from Natalia Rose's The Raw Food Detox Diet, as I've said before I love this book!!  Even though I'm not following the book as I hope to soon, I am trying to incorporate many raw foods and meals. Eating this way always give me a clean energy, as opposed to the jittery energy I get from coffee. Here are the recipes:



Ambrosia Salad(slightly modified, I leave out the beet because it turns the salad pink and it looks weird)


Makes 4 to 6 servings (we ate almost the whole thing with 2 people, but we like to eat alot)


1 bell pepper, thinly sliced
1 large carrot, sliced into matchstick pieces
1 zucchini, sliced into matchstick pieces
1/2 cup chopped walnuts
1 cup apples, sliced into matchstick pieces
2 tablespoons fresh ginger, diced
2 cloves garlic, diced
1/2 jalapeno diced
1/2 cup dried unsulfured cranberries
1/2 cup sliced sunchokes(Jerusalem artichokes) into matchstick pieces (I didn't have any of these this time and it was still delicious, but they definitely add a little something if you have them and if you've never tried them - you have to, they're so yummy and I also love them sliced and roasted)
1/4 cup packed fresh mint
1/2 cup packed fresh basil
1/2 bunch packed fresh cilantro


Mix all ingredients in a large bowl. Top with:


Liquid Gold Elixir dressing


Makes 4 cups (I made 1/3 of this recipe since I only had a little ginger left and it was enough for the salad and I have dressing left for this week)


2 cups fresh lemon juice
3 whole cloves garlic
3 tablespoons minced ginger
3 tablespoons Nama Shoyu soy sauce (this is raw(unpasteurized) soy sauce, I'm sure you could use regular, this soy sauce is delicious though, it's kind of milder like the low sodium kind)
3 heaping tablespoons raw honey (or more if desired - use it to balance out tartness of lemon juice)
1 1/2 cups cold-pressed olive oil


Place all of the ingredients except the oil in blender. Begin blending at normal speed. As the mixture is blending, slowly add the oil until it's completely blended(I added the oil at once). This recipe should last over a week in the fridge.


That's it for the salad. Now on to the eggplant parmesan. 


Eggplant Parmesan


I originally saw this recipe made on The View to promote Alton Brown's book Good Eats. I don't have this book, but based on this deliciousness, I want to try more recipes. I found this fun video of the recipe, which shows how it only takes 1 minute to make. When Alton was on The View, he said that to prepare the eggplant; he peeled and sliced it and then salted the slices and laid them out on a cookie sheet for about 15 minutes - the perfect time for making the salad. The slices will sweat out the bitterness and then you just pat them dry and slice into noodles.






Time for some more Olympics! Let me know if you try any of these recipes :)
Sorry about the crappy layout, apparently blogger and my mac don't agree, it won't let me use the spacing or the font sizes that I tell it, do any of you have these problems or any solutions - maybe typepad?