Fresh Tomato Salsa "Pico De Gallo"

This authentic and traditional Mexican Pico De Gallo salsa is a must in our house. It is one of the simplest ways to introduce whole foods to your every day diet and it's a great way to practice your knife skills. I like to use fresh roma tomatoes for this recipe and eat the Pico De Gallo with organic corn tortilla chips.

1 3/4 cup fresh Roma tomatoes
2 tablespoons fresh serrano peppers
2 tablespoons fresh lime juice
1/3 cup red onion
1/4 cup fresh cilantro
1/8 teaspoon sea salt

Method
Dice your tomatoes into small pieces.
Cut your onion and serrano pepper very fine.
Chop your cilantro and squeeze your fresh lime juice.
Add all of your ingredients to a bowl and season with sea salt.
This salsa will last in the fridge for 3-4 days.

Raw Red Cabbage and Kale Salad

2 cups Black kale (Chiffonade- Cut very thinly)
1 cup Red cabbage (Chiffonade- Cut very thinly)
1 cup Red pepper (Thin slices)
1/2 cup Red onion (Thin slices)
1/2 cup mixed fresh herbs (basil, mint and cilantro)
1 tablespoon toasted sesame seeds

Dressing
1 tablespoon Braggs (is a natural gluten free soy sauce, you may use tamari instead)
2 teaspoon raw honey
1/4 tsp sesame oil
1 tablespoon extra virgin olive oil
1 clove garlic (minced)
1 tsp red wine vinegar
2 teaspoons ginger (freshly grated)
Pepper to taste

Method
Note- Omit the honey for a low carb version.
Clean and de-stem your kale. Slice the kale and cabbage as thin as you can, add them to a pretty bowl.
Slice your red pepper and red onion as thin as possible and add them to the bowl.
Toast your sesame seeds on low/med heat on the stove top until they are fragrant and have turned golden in colour. Once cooled, add them to the bowl.
Coarsely chop your fresh herbs and toss them into the salad bowl.
Add the desired amount of dressing and toss all together. 
RAW RAW RAW!

*It is important to incorporate raw foods to your daily diet. Raw vegetables and fruit are filled with vitamins, minerals and enzymes that keep you healthy. Raw vegetables and fruits contain their own unique enzymes to break themselves down, so your digestive tract can take a little break.
This salad is filled with raw enzymes, antioxidants, B vitamins, calcium and fibre. I love to add a hard boiled egg to the top, for protein and texture.

Happy raw eating!

Quinoa Salad with Black Kale

My husband and I love this salad because it is a full protein meaning it has all the essential amino acids that make up a full protein so it's like a piece of steak. I'll make this on a Sunday and leave out the dressing so that it stays fresh for about 4-5 days and I will add the dressing right before we eat it.

1 cup quinoa +1 and 3/4 cup water
1/4 tsp turmeric
1/4 cup black kale (thinly sliced)
1/4 cup red onion ( little tiny cubes)
1/4 cup fresh dill and basil
1/3 cup red pepper (chopped small)
1/3 cup sheep feta (crumbled)
1/4 cup toasted pumpkin seeds
1/4 cup raisins or cranberries

Dressing
1 garlic clove (minced)
Juice of 1/2 lemon
2 TBSP olive oil
Sea Salt and pepper to taste

Method
Rinse your quinoa in a fine colander before cooking.
Add the turmeric to the water and quinoa and simmer for about 15 minutes or until water has evaporated.
Take the pot off the heat and allow quinoa to sit for 5 minutes, puff up with a fork and allow to cool. With a nice sharp knife chop all of your ingredients and add them to a large bowl, once quinoa is cool add it to the large bowl. Add your olive oil, garlic, lemon juice, salt and pepper to a small mason jar, shake up and toss the quinoa salad.