by diana on September 16, 2010

in Raw & Vegetarian Recipes


I made a great salad yesterday – one of my best! Would have taken a picture but I had it at work and did not have my camera. I have been going to the farmers market Wednesday after work and getting what we do not grow in our garden. I get this fantastic cabbage and have been eating a ton of it. It is so great in salad.

I had some sprouted lentils which combine fantastic with the cabbage in a salad. My recipe for the salad I made will be below. First here is a video from the Renegade Health Show – here they are making a sprouted lentil salad (I think then actually used steamed lentils for this one – but you could use either). Great live demo for those visual people!! Check it out and try the salad and then also try mine. Both are different and both are great!


My Sprouted Lentil Cabbage Salad

Romaine Lettuce (could be any lettuce)
White cabbage cut into strips
Shredded carrots
1 green onion
1/2 cucumber
3/4 yellow bell pepper
1/4 – 1/2 C sprouted green lentils
1/2 cubed avocado
3 tbsp of hemp seeds (I love these!)

Measurements don’t really matter. I didn’t put much lettuce in this. More of the cabbage and chunky veggies. I used my favourite simple salad dressing which is:

1 1/2 tbsp Olive Oil (or flax oil)
1/4 Lemon squeezed
1 tsp Apple Cider Vinegar (I love Braggs brand)
1/2 – 1 tbsp Braggs or tamari or Nama Shoyu (whatever you prefer)

I never measure these ingredients and I actually add them to my salad one at a time. Just pour each over top of the salad and then mix it all together.

I made a big bowl of this salad and it will keep in the fridge for a few days. Of course it is best if freshly made but if you are busy like me and you are making it anyway – make a ton and eat it for a few days – and of course share some! That is why I put the dressing in once I dish up a bowl.


There is a ton of zucchini, cabbage and tomatoes out there in the fall so here is something I came up with.
Cubed zucchini
Sliced Cabbage
Diced tomatoes
fresh Garlic
fresh Ginger
salt & pepper
Green onions
Oregano (or Italian seasoning mix)
Apple Cider Vinegar
Splash of wine (optional)

In large frying pan or skillet put in a touch of oil. Add chopped zucchini and some water, cover with lid to steam just for a bit. Then take lid off and add garlic, ginger, cabbage and other spices.

If there is too much water, drain a bit. Then add some oil and stir fry the mix.
Once cooked a bit add the fresh tomatoes and continue to cook.

Add about 1 tbsp of apple cider vinegar and a splash of wine.
Taste and adjust spices, etc.

It is ready to eat when the veggies are the texture you like them

Remember to get your ingredients at Farmers Markets. Nanaimo has a great one on Bowen Rd (Beban Park) every Wednesday from 4:00 – 6:30 p.m. and then downtown on Friday morning. Parksville and Errington – Saturday morning and in Cedar (at Crow & Gate) on Sunday mornings.


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