baby arugula and sunflower sprouts with creamy asparagus dill dressing with a side of ginger kimchee, sun-dried olives and strawberries

This salad was thrown together at the last minute. As any person who spends a good amount of time in the kitchen knows, sometimes the fridge can look pretty barren. This is when your imagination has the opportunity to flourish. A delicious sauce can be made with almost anything, as long as you have a good blender!

First to go on my plate was the last of the baby arugula and then a handful of sunflower sprouts! These little babies are full of chlorophyll and pack a whole wack of nutrient density in such a little amount. Did you know that one pound of sprouts provides the combined nutritional advantage of thousands of baby plants?!

The salt and sour was introduced by adding a few sun-dried, raw black olives and a fork full of delicious Pachavega’s ginger kimchee! A few bruised strawberries on their way out added a lovely sweetness that really balanced the flavour of the entire dish! I try to never have any waste in the kitchen and if any fruit or veg is too far gone, into the compost it goes, completing the cycle of nature.

To top it all off was the vegan, gluten free and raw creamy asparagus dill dressing:

1 cup organic raw cashews
fresh filtered water
a handful of chopped fresh dill
two stalks of fresh asparagus, woody ends snapped off.
the juice of half a lemon
a pinch of turmeric
a pinch of Himalayan pink salt

Rinse the cashews in a colander and place them in a glass bowl. Cover them with fresh filtered water and let them soak overnight. In the morning, place the other ingredients in a blender and blend briefly to combine, adding more water until you reach a creamy consistency  Cover and refrigerate for at least 1 hour to allow the flavours to mingle. This sauce will keep fresh in the fridge for about 4 days… yummy!

creamy asparagus dill dressing, ginger kimchee, sun-dried olives

yellow zucchini noodles with a raw almond sundried tomato basil sauce

rawlicious zuke noodles

a lovely vegan, gluten free dish on a lovely tuesday.
when I got my spirializer in the mail this morning, I couldn’t wait to get it out and play! Luckily I had half a yellow zucchinni left, so a quick check over the instructions to be sure I wouldn’t slice my hand off, and voila! Ready made fresh yellow zucchini noodles! They are raw, vegan, gluten free and definitely free of those heavy carbs. Drizzled with a home-made raw almond basil sauce – some daikon radish sprouts* and incan berries*

the sauce:
one cup of sprouted almonds
one small zucchinni
a handful of fresh basil, chopped
1/2 a cup sundried tomatoes (rehydrated in some water)
a clove of garlic
one tbs of miso paste (I like Gen Mai miso)
a sprinkle of nutritional yeast

enjoy while sitting on a sunny windowsill and don’t forget to slurp up the extra sauce. dare to lick the bowl clean!

*You can grow your own daikon radish sprouts at home! Look for a reputable source that has viable organic seeds – I use mumm’s sprouting seeds.

*You should always soak incan berries to rehydrate them, especially in a salad. They’ll be easier to chew and meld smoothly with the flavour of the dish.

yellow zucchini noodles with almond sundried tomato basil sauce