Crazy Sexy Life

By Nourishing Meals

-5 to 6 cups thinly sliced lacinato kale
-1/2 cup (or more) diced red bell pepper

Dressing:
-1/4 cup packed cilantro
-1 jalapeño pepper, seeded
-1 clove garlic
-4 tablespoons extra virgin olive oil
-3 tablespoons fresh squeezed lime juice
-1/4 teaspoon sea salt or Herbamare

Place kale and diced red pepper in a large bowl, set aside.

Place all ingredients for dressing into a blender and blend on medium until combined. I actually place all ingredients into a wide mouth jar and use my immersion blender. This way I don’t dirty the whole blender!
Pour dressing over salad and toss together. Taste and add more salt if needed. Let dressing mingle with the kale for 2 to 24 hours. The kale with tenderize and become softer the longer it sits. Enjoy!

By Earthmother in the Raw

Ingredients:

-1 fennel bulb, shaved thin with a mandoline
-2 Tbsp extra virgin olive oil
-2 Tbsp fresh lemon juice
-fresh thyme leaves, chopped
-fresh parsley, chopped

Remove the frilly end of the fennel and trim the root. Slice thinly crosswise – here’s where the mandoline comes in to play.

Whisk olive oil, lemon juice, thyme and parsley in a salad bowl until blended. Add the sliced fennel and toss until coated. Let stand at room temperature at least 30 minutes before serving.

You’ll have to trust me on this one. The lemon perfectly complements the slight licorice of the fennel. Thyme and parsley provide a nice accent.

By Gena of Choosingraw.com

Ingredients:

-1 cup sunflower seeds, soaked at least 2 hours)
-2 pickles, chopped
-2 stalks celery, chopped
-1/2 cup shredded carrot
-1 tbsp pickle juice
-1 tbsp lemon juice
-7 g dulse, shredded (or 2 tsps dulse flakes/granules)
-1 tsp mellow white miso

Place sunflower seeds in a food processor fitted with the S blade and pulse till they’re well combined but not totally smooth. Add remaining ingredients and pulse again, till everything is broken down and uniform. Serve!

By Julia of Sassy Kitchen

Ingredients:

-30 oz. black beans (two full cans)
-1/2 sweet onion, minced
-1 large jalapeno, minced
-2 garlic cloves, minced
-1/2 cup Bob’s all purpose gluten free flour
-1/2t red pepper flakes
-3T cajun spice mix
(mustard, cumin, cayenne, brown sugar,
-cracked black pepper, sea salt)

1. Rinse canned beans well, and mash in a large bowl. (I used a potato masher, so it would be chunkier than a food processor)
2. Mince garlic, onion and jalapeno. Add to bean mixture.
3. Sift in flour and spices. Mix well.
4. Sculpt mixture into patties with your hands and chill in the fridge for 30-60 minutes.
5. Pan fry each side in a skillet until browned, about 2 minutes. Then, add to baking sheet at 350 and bake for 10-12 minutes.

Creamy raw corn and avocado salad by Julia of Sassy Kitchen

Ingredients (serves 8):

-4 ears of corn, sliced off
-1/3 cup grapeseed oil vegenaise
-1 avocado, cubed
-1t red pepper flakes

1. Remove husk and wash corn well. Slice off kernels into a large bowl.
2. Slice whole avocado into cubes and add to the bowl of raw corn.
3. Mix in grapeseed oil vegenaise and garnish with red pepper flakes. Mix well.