RAW KETCHUP

 

Yup you read right... You may think that you don't need to make raw ketchup, but let me tell you, this ketchup tastes so fresh and zesty it's better than any bottled ketchup you've ever tasted. You can really taste every ingredient.

I was inspired by a recipe over at Pure Mamas...  My son LOVES ketchup! (What four year old doesn't?) So when I saw a recipe for raw ketchup on Julie's blog I had to try it! My recipe is an adaptation of hers. I hope you enjoy it as much as I did! Thanks Julie!



 

RAW KETCHUP

1-1/2 cups chopped organic red tomatoes
1 cup dried tomatoes
1 clove garlic {or 1 tsp garlic powder}
2 tablespoons chopped onion
1/4 cup apple cider vinegar
1 tablespoon raw honey or raw agave
Pinch of sea salt

Blend all ingredients in a blender until it is as smooth as possible.  Place in an air tight container. Keeps in fridge for 5 days.
We ate ours with baked sweet potato fries.  If you want to go raw, why not try it with slice jicama?  So yum!

Enjoy!

CHUNKY CHOPPED SALAD WITH AVOCADO DRESSING

 

 

I just  had to share this recipe because it's so simple and so flavorful.  The simpler the recipe the better right?   I LOVE avocados and I love using them as "dressing" for my salads.  This Chunky Chopped Salad wtih Avocado Dressing is super simmple and zesty, you will love it!

 

CHUNKY CHOPPED SALAD WITH AVOCADO DRESSING

 

1 cup cherry tomatoes cut in halves

1 cup chopped celery

1 cup chopped brocolli

1 ripe avocado

Juice of 1 lemon

Sea salt and pepper to taste

 

Chop all the vegetables, including the avocado and place in a medium bowl.  Squeeze in the juice of 1 lemon, season with sea salt and pepper and work in the avocado, smashing them ever so gently to get your "dressing" effect.  Voila!  The lemon juice not only gives adds great flavor but it also helps the avocado from turning brown. 

 

Bon Apetit!

 

 

 

Join the discussion!

If you have a favorite raw dressing recipe, feel free to share it in the comments below. Links are welcome!

 



FARM TO TABLE

Eating a more plant based diet definitely has it's rewards.  One of them being, a healthy and happy you!  If you have ever had the opportunity to grow your own garden, you know that this has it's rewards as well.  Watching your seeds sprout, tending to the seedlings and then harvesting the fruits is a really fulfilling experience.  And let me tell you, there is nothing like tasting a freshly picked sun ripened tomato straight from the vine.  

 

Yum!

 

Spring is just around the corner, and if you haven't yet, now is the perfect opportunity to start thinking about planning a vegetable garden of your own.  Whether you live in a house with a yard (front, side or back) or in an apartment with a balcony (ready for some potted tomatoes, peppers or herbs), a garden is something that is within your reach.  We started with just a seriously tiny sliver of a spot and reaped enough harvest to feed many families!  Why not give your inner green thumb a go?  :)  Plus, it is a fun family project and a great learning experience for the kiddies (and adults alike).  To see their faces light up when their seedlings start to produce and when harvest time arrives, priceless!

If you have always thought about starting one and are still on the fence, here is a list of reasons why it is something worth considering - 12 Important Reasons to Have a Home Vegetable Garden (via localblu)

Here are some shot of our vegetable garden over the last few years...

 Green Onions
 

 Tomatoes
 

 

 Chinese Long Beans
 

Variety of Herbs

 

Cucumbers

 

Tomatillos

Radishes

 

Squash and Lemon Cucumbers

More to come on easy steps in starting a garden.... Hope you start one this spring! 

xo Yumi

HARICOT VERT + HEIRLOOM TOMATO SALAD

 

Written by contributor Yumi Payne of Nastukashii.

As previously posted by Britney, I am one of the many followers of Sprouted Kitchen.  Over the years, I have tried many of her wonderfully creative recipes which have inspired me to put together healthy and tasty meals.  I was in eager anticipation of her cookbook release, which has not disappointed!  

Here is a salad adapted from one of her recipes in the book for a Haricot Vert Salad.  These French green beans are delicious and I love the crisp & tender texture they add to the dish.  I paired this with A Simply Raw Life's Carrot Ginger Dressing and it was the perfect combination.  My husband and I agree that this is will be one of our regularly used dressings.  So delicious!

 

 

 

HARICOT VERT + HEIRLOOM TOMATO SALAD

1 lb Haricot Verts, ends trimmed

1 cup mixed baby heirloom tomatoes, halved

1 cup cooked quinoa, cooled

1 large chopped garlic clove

1/2 chopped red onion or 1 shallot

1/2 cup unsalted, dry toasted slivered almonds

1/4 cup chopped cilantro

olive oil

sea salt & pepper to taste

Carrot Ginger Dressing

 

Bring large pot of water to a boil, add haricot verts and blanch for about 2-3 minutes until slightly tender yet still crisp.  Drain and rinse in cool water.  Set them aside in a bowl of ice water for 5 minutes to stop them from cooking any further.  Drain and set aside.  Saute garlic and onion in a tablespoon of olive oil and a dash of sea salt under caramelized and browned.  Set aside.  Prepare all other ingredients accordingly.  In large bowl, mix haricot verts and all remaining ingredients together. Add carrot ginger dressing after plating the salad individually. 

 

 

 

If eating as a main course, serves about 4. 

 

Enjoy!