Guest Recipe by Marquis of Real Raw Kitchen
My name is Marquis. I’m a 20-something young professional making my way up in this world. I’m mostly silly, extremely ambitious, and a Scorpio, which means I’m incredibly passionate about everything. I am in love with the raw food movement but I’m the first to say that I do not eat 100% raw all the time. Some days I do but most days it’s about 80%. Some days, still, it’s even less. And I believe that’s okay!!
I never meant to be a raw foodie, it just sort of happened. I discovered this lifestyle and immediately fell in love–even became obsessed–and just went into it, full throttle. That’s the Scorpio side of me, I guess. The reason I stuck with it is because I started to feel significantly better. I had so much more energy and clarity. I lost a significant amount of weight. My hair and nails became strong and full. My chronic migraines disappeared completely. My sensitive skin is no longer sensitive. My allergies disappeared. I even became nicer and happier.
I love making pretty salads. I feel like salad is so often viewed as a chore and so many people chomp on the leaves like they are just chomping through another item on the to-do list. This is no way to eat, salads included, and so I usually like to make my meals feel like treats. This salad is special because it breaks all the rules as far as salad is concerned. It doesn’t look like traditional salad, it doesn’t taste like traditional salad, and it certainly doesn’t feel like traditional salad. Instead, I threw in some pretty neat ingredients (i.e. seaweed and sauerkraut) and then fancified all the other, more normal, ingredients.
Raw. Gluten Free. Vegan. Dairy Free. Refined Sugar Free.
Ingredients for the salad:
1 head of kale
1 large carrot
1 large zucchini
1/2 cup raw sauerkraut
A handful of sunflower sprouts
1/2 cup cherry tomatoes
2-3 green onions
A handful dried seaweed
1/2 lemon (for the kale)
Ingredients for the dressing:
1 tablespoon raw tahini
1 tablespoon raw miso paste
1 clove garlic
A handful fresh basil
2-3 tablespoons of water
Method for the salad:
1. First, peel the zucchini and run through a spiralizer.
2. Then let the noodles sit on some paper towels while you prepare the rest. It is best at room temperature so it releases the most water. I leave it on the countertop, covered with more paper towels.
3. Take the dried seaweed and put them in water to soak and re-hydrate. After it has soaked for 15-20 minutes, rinse with a colander to remove any particles and extra fishy taste.
4. Next, wash and de-stem the kale. Pat dry. Tear into bit sized pieces.
5. Squeeze the 1/2 lemon over the top and massage with your hands until the kale shrinks. Set aside.
6. Peel the carrot and run through the spiralizer. ( if you don’t have a spiralizer grated carrot and zucchini would work too )
7. Cut the cherry tomatoes in half.
8. Combine everything in a bowl.
Method for the dressing:
Mix everything in a food processor and pour over the salad. It’s that easy! This salad is packed full of good bacteria that will nourish your gut and keep your digestive system happy!