Seasonal Raw Food Recipes (May)

May is the epitome of Spring. It brings with it some tempting seasonal offerings such as new spinach and sorrel, greens and herbs, new radishes, and cherries. Menu options begin to expand, salads abound and fresh herbs lend their culinary and medicinal values to every dish they touch. Here are a few ideas to please the palate as well as nourish and cleanse the body.

Sorrel Swirl Juice

Juice the following for your breakfast to take advantage of sorre’ls tart, lemony green goodness:
Serves 2

2 stalks of celery
4-6 carrots
2 apples, preferably Granny Smith, but any variety will do
2 small handfuls of fresh sorrel
1 cucumber

Indian Style Spinach
Great for when you’re craving East Indian food.
Serves 2-4

3/4 cup of soaked pine nuts, cashews or macadamia nuts
juice of 1/4 of a lemon
meat from one young Thai coconut (save the water to use as needed)
1 tsp. each of minced ginger and garlic
1 Tablespoon curry powder
1 Tablespoon raw honey
dash of cayenne pepper
Celtic sea salt to taste

Blend above ingredients in a food processor or the Vita-Mix until very smooth and creamy, adding coconut water if needed for the right consistency. Then add 3-4 cups of fresh spinach and pulse several times until well blended, but not completely smooth. May be warmed for a while in the dehydrator before serving.

Spring Tonic Radish Salad
Serves 2

1 bunch of fresh arugula
1 bunch of fresh radishes, save the greens
1 cup fresh parsley, chopped
1 carrot
1/4 cup pine nuts, ground with or without a dash of Celtic sea salt, which is optional
small handful of chopped chives
Orange and lemon slices for garnish

Make a bed of arugula, radish greens and parsley on two salad plates. Slice the radishes thinly and use a vegetable peeler to make strips of carrots. Sprinkle or arrange these attractively over the greens. Next, sprinkle with the ground pine nuts and chives Serve with citrus slices and squeeze these over the salad for a dressing.

Cherubic Cherry Smoothie

Serves 1
2 Swiss chard leaves, stems removed
2 cups dark sweet cherries, pitted
2 cups fresh young coconut water
1/2 tsp powdered ginger
Combine the cherries with all other ingredients in a blender or the Vita-Mix and puree. Serve immediately.

Cherry Dream Ice Cream
Serves 2

2cup fresh cherries, pitted
2 frozen bananas
1/4 cup almond butter or tahini
1/2 inch of vanilla bean
raw honey to taste
1/4 cup raw nut milk
Variation: Add 1/2 cup raw carob powder for a chocolate-cherry dessert.

Place everything but the cherries in the Vita-Mix and whip until creamy, adding a few spoonfuls of nut milk, if needed, to get the right consistency. Add cherries last and pulse until chopped and mixed in lightly. Scoop into elegant dessert cups and garnish with chopped cherries and fresh mint leaves.