Thursday, April 12, 2012
Yummy raw picnic! : )
Carrot-celery salad with sprouted wheatberries (my original)
Dandelion pesto (idea from Prof. Johanna Sophia of Saratoga, from Sophia International Learning Center)
Carrot celery salad with sprouted wheatberries:
3 stalks celery
2 dandelion greens or a scant handful of fresh parsely
1/4 to 1/2 cup already sprouted wheatberries
Juice of half a lemon
First-cold press olive oil
A teaspoon of fresh grated ginger root
Mince carrot, greens + celery in food processor, add rest, relax and enjoy! Better after sitting a little while.
Nuts, greens, garlic, lemon juice, olive oil, salt. That's the basic plan for innumerable variations of raw-vegan pesto that I learned from Prof. Sophia.
This time round I used a huge bunch of dandelion greens from the yard, walnuts, lots of lemon juice, lots of garlic, some olive oil + salt.
Pesto is amazing on raw flatbreads, crackers, or by itself!
Blissfully yours, my dear sweet universe!... ~laura