Saturday, April 22, 2017

Dominique's Earth Day Salad

Earth Day! I hope you've made good plans for today. Climate change rallies, scientists' marches, picnics, gatherings. I hope you will find enough time for a healthy meal.

Dominique Allmon©2017

There are a few occasions during the year when people decide to review their life strategies. Allow the Earth Day to be a one. 

Many people who visit this website are mostly healthy individuals, but many people end up here looking for ways to improve their eating habits. What we it is as is as important as how we eat it. Plant based nutrition is good for you, no doubt. Eating most fruits and vegetables raw is even better. You get the enzymes and vitamins that normally get destroyed by cooking. If raw food is new to you, a healthy salad is a good start. If you are a raw foodie but find yourself making too many smoothie bowls, a large salad for the 2017 Earth Day weekend may sound like a very good idea.

To get the best ingredients for my Earth Day salad visit local farmers' market, organic grocer, farm, or your own backyard garden if you have one. If you know wild herbs and weeds, go out and forage whatever edible plants you can find. Miner's lettuce, wild sorel, ground elder, purslane, and dandelions are abundant, but there is so much more. Caution! Do not pick up anything that you cannot identify as an edible weed or herb.

Dominique Allmon@2017

~ Earth Day Salad ~

Ingredients:

for the salad
  • large bowl of mixed baby greens, and wild and garden herbs, washed
  • 1 cup edible flowers

for the dressing
  • juice of 2 large blood grapefruits (you can use Mayer's lemons if you prefer)
  • 1/4 cup virgin olive oil or cold pressed flax or hemp oil
  • Celtic sea salt and freshly ground black pepper to taste 
Method: 
  • In a small bowl whisk the grapefruit vinaigrette. Adjust the taste to your personal liking. 
  • Pour dressing over the greens and mix gently. Add edible flowers and mix again. Serve right away and enjoy in good company!

Dominique Allmon©2017

The philosophy behind this salad is very simple. It's Earth Day and you've got to "taste" the nature at it best. This beautiful and tasty salad is my homage to planet Earth. Freshest greens, herbs and flowers, and a simple, clean salad dressing is all you need here. You can add other ingredients, but I wouldn't. I love the way this salad looks, and I love the green taste. Sometimes the simplest things are the most sophisticated. 

Wishing everybody a very happy Earth Day 2017
- in radiant health, passionately raw - Dominique

Dominique Allmon©2017


Tuesday, April 4, 2017

Raw Vegan Kohlrabi Pappardelle Pasta With Purslane Pesto

One of the biggest joys of Spring is the abundance of fresh, locally grown produce. The euphoria of a raw foodie visiting a local farmers market cannot be described. It has to be experienced. And if you are like me, you always end up buying more than you can eat right away. 


Since freshness is absolutely vital in raw food cuisine, preserving, freezing, and juicing might be a good idea if you do not want to waste anything. Best thing to do when you've bought too many herbs is to turn the bounty into a delicious pesto. I bought too much purslane (Portulaca oleracea), hence this recipe. I made enormous salad and used the other half to make this delicious vegan pesto.

Ingredients: 

for the pasta
  • 2 medium large kohlrabi
for the pesto
  • 1 cup purslane, packed
  • 1/4 cup raw pistachio nuts
  • 2 large cloves young garlic
  • juice of 1 medium large lemon
  • 1/4 cup virgin olive oil
  • 1/3 tsp Celtic sea salt
for the garnish
  • 1 small purple onion, minced

Method: 
  • Wash and peel the kohlrabi. Using vegetable peeler or a mandolin make large, flat pappardelle-like noodles. Place the noodles in a bowl, add pinch of Celtic salt and toss gently. Set aside. 
  • In a food processor pulse blend all the pesto ingredients. Do not over process. 
  • Transfer pesto to a bowl with kohlrabi pasta and mix gently. Garnish with finely chopped purple onion and serve right away. Enjoy in good company!
Tip: This rather delicate dish is a wonderful companion to spicy vegan (cooked or raw) burgers. Serve it instead of a salad.


Common purslane is an edible weed that can be cultivated or foraged, and used just like spinach or corn salad (Valerianella locusta). It can be eaten raw, stir fried, or added to soups. Purslane contains more Omega-3 fatty acid (especially the alpha-linolenic acid) than any other leafy vegetable. It is also rich in Vitamins A, B- complex, C, and E; beta carotenoids; and minerals such as calcium, iron, magnesium, and potassium.Raw purslane has a very high content of oxalate, a compound that is associated with the formation of kidney stones. If you have problems with your kidneys you should not eat raw purslane. Cooking reduces the oxalate content.

Kohlrabi is often underestimated by raw foodies because it does not fit nicely into the rainbow pattern on a platter. This is rather unfortunate because its white flesh is not only delicious, but also nutritious. It contains Vitamins A, B-complex, C, and K; fiber; minerals such as calcium, copper, iron, manganese, and potassium; and sulfur compounds called glucosinolates that may have anti-cancer, anti-fungal, anti-parasitic, and antibacterial properties.

I added purple onion to this beautiful dish. Not just because I needed some contrast here. Purple onion contains powerful antioxidant and anti-inflammatory compound quercetin. It is an allergy season and quercetin calms immune cells, thus preventing or reducing the release of histamines. If you suffer from seasonal allergies, you should add more quercetin containing foods or take quercetin supplements.


As you see, this simple, but delicious dish is also incredibly good for you! Make it often.

In radiant health - passionately raw - Dominique

Dominique Allmon@2017

*Information in this article is for educational purposes only. it is not meant to diagnose or cure a disease.





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