This super healthy, hearty recipe is a take-off on the traditional curried chicken salad you’d find at a gourmet deli. The difference is that it’s vegan, dairy-free, cholesterol-free, and requires no cooking. So you’re saving fossil fuels too!
The nuts have plenty of protein, you’re getting a blast of vitamin C, and the bed of greens has phyto-nutrients, chlorophyll and calcium.
Be sure to buy organic ingredients, or at least try to buy from local farmers.
See video excerpts of “Green Recipes for Health & Weight-Loss” at Raw Food DVDs
“Nirvana Nut Loaf”
1 C Almonds (pre-soaked 48 hrs. in refrigerator) and peeled, or substitute walnuts (soak 2 hrs. and rinse)
1/4 C dried (and soaked overnight) cranberries and their 1/2 C of soak water
(You may substitute goji berries or raisins)
3/4 C diced celery
1/8 C finely chopped red onion
1/4 C halved grapes
1/4 C chopped cilantro and/or parsely
2 T curry powder
pinch cayenne pepper & Celtic sea salt to taste
1 small package “Spring Mix” lettuce
Handful of cherry tomatoes
1/2 C Alfalfa or broccoli sprouts
Pulse soaked nuts & softened cranberries with their soak water in food processor using the “S” blade until nuts are minced. This will also create a substitute for mayonnaise.
Mix with other ingredients & season to taste.
Press into a mold & turn out on a bed of Micro-greens, Spring Mix, or lettuce.Garnish platter with alfalfa or broccoli sprouts; cherry tomatoes or grapes & squeeze 1/2 orange over top to brighten. (Serves 4)
By Debra Secunda