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Natural Awakenings Chicago

Conscious Eating Recipes

Apr 25, 2016 11:30PM

Here’s a spring farm salad that is a canvas for kitchen creativity. Prepare the recipe as-is for a simple, fresh vegan lunch or add walnuts and crumbled goat cheese (or almonds and shaved parmesan) for an additional boost of protein.

 

Barley Salad with Radishes, Asparagus and Green Onions

 

Yields: 4-6 servings

 

1 cup pearled barley

1 lb asparagus, cut into 1-inch pieces
    and cooked until just tender,
    blanched in cold water

2 celery stalks, diced

6-8 radishes, thinly sliced

¼ cup chopped green onions,
    white and green parts

 

Dressing

 

3 Tbsp extra-virgin olive oil

3 Tbsp lemon juice

1½ Tbsp part white wine vinegar or
    white balsamic vinegar

Salt and pepper to taste

 

Cook barley according to package directions. Make sure not to overcook.

Drain and rinse with cold water to stop cooking.

Put the barley in a big bowl and add the asparagus, celery, radishes, and green onion.

In a jar with a lid, mix ingredients for the dressing.

Pour over salad and mix gently before serving.

 

Recipe courtesy of Peg Sheaffer, Sandhill Family Farms, SandhillFamilyFarms.com.

 

 

Healthy and Tasty Raw Chocolate Mousse


1 ripe avocado (cut and deseeded)

¼ cup coconut meat (“young”
    recommended but optional)

½ cup water

¼ cup agave nectar or honey
    (adjust to taste)

½ cup made up of equal portions of
    carob & raw cacao powder

Pinch Himalayan pink salt

¼ tsp cinnamon powder

 

In a high-speed blender, blend coconut meat with water for even consistency.

Add avocado and rest of the ingredients.

Serve in dessert glasses and chill in fridge for 30 minutes.

 

Note: Use ripe avocados for best results. Avocado makes it thick and rich, but cannot be detected in the flavor.

 

Nutrition note: Raw cacao is one of the most powerful antioxidants on the planet, rich in essential minerals, including magnesium, sulfur, calcium, iron, zinc, copper, potassium and manganese. Carob powder is caffeine-free and contains 50 percent more calcium than cacao.

 

Recipe courtesy of Sunita Vira, Raw Food Chef and Nutrition Educator and Founder of the Raw Food Centre, Chicago and Singapore. Contact Sunita at RawFoodCentre.com for fun culinary programs, workshops and cleanses in the city.