New Year, Raw Leaf

20 Jan

Happy January!  It’s a new year, and I’ve been eating completely differently to improve my health after  a crazy, treatment intensive 2011.  The big change for me is that I eat most of my food raw these days, to consume as many enzymes as possible.  I do this with the belief that “living” food nourishes me better than stuff that’s been cooked.  So, when we had our last potluck meeting at Corrigan Partners, I brought salad with a pesto dressing.  It seemed to be a hit!  In addition to the abundance of greens, the salad keeps you full due to the pine nuts in the dressing.  I like it best when the pesto is made the night before serving.  Adapted from Carol Alt’s book, The Raw 50.

Red Leaf Salad with Arugula Pesto Dressing, Serves 4

  • 2 cups packed arugula leaves
  • 1/2 cup raw pine nuts (totally optional, but if you have time, soak in water for 6 hours prior)
  • 1 garlic clove, minced
  • 3/4 teaspoon salt
  • 1/3  cup olive oil
  • 1 large head red leaf lettuce, torn (although any lettuce will do)

Put the arugula, pine nuts, garlic and salt in a food processor.  Blend the ingredients, then add the olive oil in a thin stream until completely combined.  Add to lettuce, toss and serve.

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2 Responses to “New Year, Raw Leaf”

  1. mbordelon January 20, 2012 at 8:26 pm #

    Susan – this is great. Can’t wait to try it. I too have been getting more into “raw” and have a green, raw smoothie every morning. Amazing the difference in how I feel. Kudos to you to sticking with it and finding wonderfully, delicious ways to eat “raw, live”. Please share more.

  2. Karen Corrigan January 21, 2012 at 6:53 pm #

    This salad was delicious – and healthy to boot! Highly recommend.

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