Ecuadorian-inspired lentil cashew salad

A friend in college had me over for his father's good Ecuadorian cooking, and I remember the salad that was thinly sliced peppers and onions with cilantro, vinegar, olive oil, salt and pepper. Mmmmmm!! This is not that, but inspired by that. If I had fresh parsley or cilantro, they'd be in this.



Ecuadorian-inspired Lentil Cashew Salad

Sprouted green lentils

Sliced, chopped, or finely diced bell peppers and onions

Lots of brown rice vinegar

Olive oil

Salt, maybe a little pepper (lentil sprouts are already peppery)

Marinate all day, and add in raw cashews (not soaked), at the last moment before enjoying! Herbs of choice beside parsley or cilantro could be basil or oregano.


Enjoy!~ laura

Yummy raw picnic! : )

Today's menu:

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:

1 carrot
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
Salt+pepper
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.

Dandelion Pesto:

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