Healthy Blender Recipes

Colourful Raw Green Coleslaw

vegetarian vegan raw dairy_free gluten_free egg_free body_ecology soy_free blender processor
  • 1/2 organic red cabbage
  • 1/2 organic white cabbage
  • 2 bunches continental flat leaf parsley
  • 1 bunch organic kale
  • 2 – 4 organic carrots
  • 8 – 12 green spring onions

Dressing:

  • 1 cup cold pressed extra virgin olive oil
  • 1/4 cup raw cashews (or raw blanched almonds if alkaline or Body Ecology) soaked for about 4 hours
  • 1/8 cup of fresh lemon juice or more to taste
  • 4 cloves garlic
  • a pinch of Celtic sea salt or Himalayan salt
  1. Chop up the vegetables individually in your food processor and toss in a salad bowl.
  2. Blend the dressing in your high speed blender (I use a Vitamix) and toss through the vegetables.
  3. Add in more lemon juice, olive oil and salt to taste to reach your perfect blend.

Serves 6 - 8
This salad will keep for a few days in the fridge.

Piggy Cooking Tips

how to select and store kale

To select the best tasting kale with the highest nutritional density look for varieties that have bright rich coloured leaves that are firm and energetic. The stems should be moist and crisp. Buy organic wherever possible and avoid leaves that are wilted, discoloured, bruised or have holes. Kale is very delicate and will become yellow, bitter, and lose much of its nutritional properties very quickly if not stored correctly. Do not wash the kale, but rather, enclose it in a plastic bag taking out as much of the air as possible. Then store in a cold fridge for up to five days. The Tupperware vegetable storers with the “breathers” are phenomenal for storing kale! For all of you fellow “tupper-tarts” out there – you know what I am talking about!