I've had a number of requests for the recipe of the dish that's currently featured as my main photo. I deliberately took a picture of the ingredient list of this dish when I was at Whole Foods' raw bar last weekend because it looked so delicious. Although I haven't made it yet, I've bought everything and I'm planning try it out on my non-raw family at this weekend's Fourth of July celebration.
For the Raw Marinated Vegetable Salad:
red bell pepper
sun dried tomatoes (soaked 1 hour)
For the marinade:
nama shoyu (or wheat free tamari)
minced fresh garlic
Chop and combine all salad ingredients in a large bowl. Whisk together the dressing/marinade and pour over the chopped vegetables, working in to coat and cover thoroughly. Allow vegetables to marinade for several hours before serving, or if you have a dehydrator, place veggies on a teflex sheet on a dehydrator tray and leave in for at least an hour to soften and warm.
I'll be away at Quail Ranch (my husband's family farm in Southwestern Oklahoma) from this afternoon until Sunday and I'm pretty sure that I won't have internet connection. I know it's good to unplug for awhile every now and then, but I'll certainly miss communicating with you. Along with quality multi-generational bonding time, amazing food (both raw and cooked) and random acts of Shelton family dysfunction, the boys are planning to get their pyromania on by torching an arsenal of fireworks all weekend. I promise to take plenty of photographs to share with you early next week. Wishing you a fun-filled and safe 4th of July weekend!!