13 Mar Fri 2009
The LOCAVORE HOME MADE EASY TROPICAL VEGETERIAN/RAW FOODIST RECIPES.
If you are a locavore ,a vgeterian or a RAW FOODIST living in South Florida, you will like to try a TROPICAL menu that fits into the sizzling heat of the South and keeps you COOL!.
As an appetizer there is nothing equal to a coconut water or even better than a grape fruit to start with a lunch or dinner menu.
Other Tropical fruit juices : papaya ,star fruit,pineapple,citrus,watermelon are good sources of vitamins,minerals and enzymes.They are best assimilated when taken fresh .Fruits act on cleansing our system while vegies act on nourishing and replenishing.
Try this Southern GREEN Energy JUICE for a starter:
A bunch of collard greens.Abunch of dandelion.One cup of arugola leaves.Two cucumbers.One whole apple.Four carrots with green tops.half a beat with tops.one garlic or slice of ginger.Juice all the above and feel the energy boost!
Among my favorite RAW FOOD Tropical salads are :
1- Locally grown Heirloum Tomato salad:
preparation time :10 minutes
Cut one avocado into slices.Dice a locally grown heirloum tomato.Squeeze half a Florida lemon or one key west lime.Crush one Gelroy garlic glove into a pinch of seasalt.Add 2 table spoons of Extra Virgin olive Oil, top with feta cheese grumbles.Toss salad into a bowl, mix with dressing.Refrigerate 3 minutes.Serve fresh and enjoy!
2-Florida Sprouted Quinoa / DandelionTabouleh salad:
preparation time: 15 minutesTime
Soak half a cup of organic quinoa for ten minutes.Add : two diced locally grown heirloum tomatoes, fine mince a handfull of parsley,cut two onion scalions, cube dice one cucumber,chop three leaves of dandelion green tops.Toss salad mix into bowl , add dressing of three table spoons of extra Virgin olive oil,One squeezed lemon otr two limes,a dash of sea salt and black pepper.Refrigerate for 5 minutes.Serve and enjoy!
3-Popeye Florida spinach salad:
Preparation time: 15 minutes
Cut a handful of Florida Kalaloo spinach leaves along with peeled stem.Cut a handful of locally grown collard greens.Dice one heirloum tomato.peel and slice one cucumber .crush one garlic glove into a dash of sea salt and cayyenne pepper.Squeeze half a lemon or one lime.Add three extra virgin olive oil.Toss and mix ingredients.Serve fresh.Enjoy!