Black Bean Salad With Corn

1/4 cup apricot preserves (no sugar added)
3 tablespoons lime juice
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon coarse black pepper
1/2 teaspoon ground chili powder
1 cup cooked corn kernels, cooled
1/2 small head romaine lettuce, about 2 cups torn
1 medium red bell pepper, diced
1 can (16 ounces) black beans, drained and rinsed
1 can (15 to 16 ounces) Lima beans or butter beans, drained and rinsed
1 jalapeno chili pepper, seeded, finely chopped
1 tablespoon fresh chopped cilantro


In a large bowl, whisk together the apricot preserves, lime juice, olive oil, salt, pepper, and chili powder. Add corn, lettuce, bell pepper, black beans, lima beans, chili pepper, and cilantro; toss lightly to blend ingredients. I saw a similar recipe that added peas. They would be good too. It would also add more fiber to the meal.

Three Bean Salad

Yes, it has sugar in it...don't freak out! LOL

1 (8-ounce) canned or frozen (thawed) Lima beans
1 (8-ounce) canned or frozen (thawed) cut green beans
1 (8-ounce) canned or frozen (thawed) red kidney beans
1 medium sweet onion, chopped
1/2 cup chopped green pepper
2/3 cup vinegar
1/4 cup olive oil
1/8 cup sugar
1 teaspoon celery seed

Drain and rinse canned beans. In large bowl combine lima beans, green beans, red kidney beans, onion and green pepper. Whisk together vinegar, olive oil, sugar, and celery seed. Pour vinegar mixture over vegetables and toss lightly.

Cover and refrigerate for eight hours or overnight, stirring occasionally. Serve with a slotted spoon or drain before serving.

Serves 8 (or 4 Vegans, LOL)

My Orange Bread/Raw Pizza Crust

I made this bread today and it turned out great. It has lots of veggies in it. I put some tomato sauce, olives, sundried tomatoes, green onions and pine nuts on top and ate it like a pizza.

1 Cup Carrot & Celery Pulp (from my smoothie I had this morning)
2 Roma Tomatoes, chopped
1 Green Onion, Chopped
1/2 Cup Buckwheat Crispies (sprouted & dehydrated buckwheat groats)
1/2 Cup Almond Meal
1 Cup Flax Meal (flax seed ground in coffee grinder)
Sea Salt to taste
Cheyenne pepper to taste
Chopped Parsley
2 Cloves Garlic
1 Cup Water

Mix together and spread on dehydrator sheets. Dehydrate to desired consistency. I don't dry my bread out totally. I also like it thicker than a cracker.

Thai "Peanut" Slaw Salad

This is so good! I made a spicy cashew sauce, added beans, then poured it over a cabbage salad. Yummy!

Raw Pad Thai

My husband took one small bite of this and loved it! I love it too and plan on making it a weekly recipe. The peanut sauce also makes a nice dipping sauce for veggie wraps or sushi.

The “Peanut” Sauce (does not include peanuts)

½ cup raw cashew butter (you can also use almond, mac nut or peanut butter)
¼ cup maple syrup
½ cup orange juice
¼ cup shoyu or tamari (soy sauce)
1 large clove garlic, pressed through garlic press
1 tablespoon fresh grated ginger
1 teaspoon cheyenne pepper
1 tablespoon chili garlic sauce (optional if you want it really spicy! Note: This is not a “raw” ingredient.)
¼ cup chopped almonds or peanuts

Blend everything except the chopped almonds in a blender until creamy smooth. Stir in chopped almonds.

The Salad

1 16 oz. bag of store bought coleslaw mix or fresh grated cabbage and carrots (enough for 4 servings)
2 tablespoons chopped cilantro
2 green onions chopped
6 small mushrooms cleaned and chopped.
Mung bean sprouts (optional)
1 cup or more of fresh cooked or canned black beans or adzuki beans.

You can use more or less of any of the above ingredients based on your taste or what you have available. If you like onions you can even add fresh chopped purple onions. If you don’t have cabbage you can use sliced romaine lettuce.

Mix everything together and pour the Peanut Sauce over the top. Mix and garnish with fresh cilantro.

Makes 3 large servings or 4 regular salad bowl size servings.

Green Breakfast Smoothie

1 Banana or apple (sliced)
Frozen Berries
2 Kale Leaves, washed, de-stemmed and torn into pieces
Wheat Grass, about a 1/2" thick bunch
About 8 oz. Almond Milk or Water

Put in blender and blend until the kale and wheat grass are very small pieces.

Note: You can use about a cup of washed spinach instead of the kale leaves.

Breakfast Fruit Salad

Use any fruit available.

For the picture (I'm eating it right now! Yummy!) I used the following for two servings:

1 apple (chopped)
2 bananas (sliced)
1 mango (chopped)
1 tangarine (segmented)
1/2 cup dried or fresh buckwheat sprouts (1/4 cup per serving)
1 or 2 tablespoons nuts (I used walnuts and pecans)
dried raw coconut flakes
Put in a bowl then sprinkle with a little orange juice or nut milk.

This is a great salad that stays with me sometimes until lunch time.

Makes 2 servings.