The following recipe was adapted form Rene Oswald's recipe called Curried Zucchini Quinoa Salad. Rene is a wonder raw foodist that teaches raw food transition. I am very glad we purchased her raw recipe book and recommend it for everyone that is starting or interested in raw food.

Once again Damon and I love food and flavor. We are not usually happy making recipes the way they are published, so again we have added ingredients and changed the recipe to our liking. Hope you like it too.

Raw Sweet Potato and Quinoa Curry Salad recipe by Damon Siska and Toni Genaro

 

1 large sweet potato, peeled and shredded (approx 4 cups)

1 medium zucchini, shredded (approx 2 cups)

2teaspoons salt

1tablespoon sesame oil

 

1 ½ cups quinoa, sprouted at least 2 days

½ lb spinach, chopped

5 green onions, chopped

¼ to ½ cup cilantro, chopped

 

Message sweet potato and zucchini with salt and sesame oil, let set while chopping spinach, onion and cilantro. Add all ingredients together and mix with hands.

 

¼ cup raw pumpkin, peeled (approx)

2 green onions

1 red bell pepper

1 stalk celery

¼ cup macadamia nuts, soaked

¼ inch fresh ginger

¼ cup carrot juice

1tablespoon agave

1tablespoon miso

2tablespoons lemon or lime juice

¼ cup chia seeds, soaked

½ cup olive oil (or water)

2teaspoons curry powder

Dash of asafetida powder

1 jalapeno or choice of spicy pepper to taste (optional)

 

Mix above ingredients in high speed blender until smooth. Toss dressing into salad and serve.

We are lucky enough to have all of the ingredients on hand. Once you start to keep seasonal ingredients in your refrigerator and pantry raw recipes are very easy to make. What raw ingredients have you added to our pantry/refrigerator lately?

Note: We did notice some digestive pain with this meal...... anyone know if quinoa should be cooked? or possibly we didn't let them sprout long enough?