Page 27 - TempleFood_eBook_Master_December_Proof4.indd

Enticing, Piquant Salads
The potential for making salads is unlimited,
and variations on a theme take place in our
kitchen almost every day. Unless a salad is made protein, and alkalizing nutrients.
completely with fruit, our creations always
contain two basic components: a bed of greens
and various toppings.
Salads can range from a few slices of avocado
with lime juice, to mini side salads, to main
course salads, or to full blown entrees where
several aspects combine together to create a
complete meal. Toppings such as pumpkin seed
patties (shown at left and on page 108), seed
cheese, dips, wraps and roll ups, join together
synergistically for a hearty meal that’s perfect
for serving to guests, or to enjoy when hunger
needs to be satisfed. And remember color,
which is integral to making a beautiful salad.
Victoria Boutenko writes in Green for Life, that
all food groups combine beautifully with greens. so forth, all make winning combinations with
So a salad with a bed of greens along with
some apples or oranges, berries or grapefruit,
works just as nicely as it would with a tomato
and cucumber. Sprouts are also a wonderful
addition, as they’re loaded with living enzymes,
When I’m making a salad I ask myself if we’re
in the mood for crunchy, chunky, juicy, silky,
smooth, or tastes such as sweet, sour, bitter,
pungent, tangy, or salty. During the preparation
I imagine how these will taste and feel in our
mouths when eaten. Slicing, dicing, shredding,
and blending (for delicious whole food raw
dressings), are avenues to explore which makes
food preparation fun and keeps things from
falling into the boredom zone where the same
salad is made day after day.
If you’re transitioning into raw foods, combining
steamed veggies with fresh raw ingredients
can be a great approach. Broccoli, carrots,
artichokes, caulifower, beets, potatoes, and
greens, topped with a little garlic and oil, a
squeeze of fresh lemon juice, or some fresh
herbs and a pinch of salt and pepper.
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