Strawberry Jicama Salad with Cilantro Pesto and Pine Nuts

Dressing:
4 teaspoons fresh-squeezed lime juice
2 tablespoons chopped cilantro
1 garlic clove, minced
2 teaspoons finely chopped red onion
4 teaspoons extra-virgin olive oil
Salt and pepper, to taste

Salad:
1/2 cup sliced fresh strawberries
2 cups spinach
1 cup finely grated jicama
½ cup sliced pine nuts (or almonds)

Cashew Asian Slaw

2 garlic cloves, minced (pressed)
1/4 red onion, thinly sliced
2 teaspoons minced fresh ginger
1 Tablespoon raw agave nectar
2 Tablespoons seasoned rice vinegar
2 Tablespoons EV olive oil or EV canola oil
2 Tablespoons virgin sesame oil
1/2 - 2 teaspoons chili sauce, to taste
2 Tablespoons braggs or nama shoyu

Comine all in a large bowl. Set aside. Prepare veggies:
1 cucumber, cut into matchsticks
1 red pepper, cut into matchsticks
1 cup mung bean sprouts, rinsed
2 cups shredded red cabbage
1 cup chopped fresh cilantro
1/2 cup raw cashews or raw peanuts

Add vegetables to dressing. Toss to coat evenly. Serve immediately or let marinate up to 2 hours at room temperature for veggies to soften.

Thai Salad Quickie!

Mix:
1/4 cup sesame oil
1/4 cup braggs or nama shoyu
juice from 1/2 lemon
1/2 tablespoon agave or maple syrup
salt to taste
1 tsp chili flakes or to taste

Pour over:
1 red pepper, sliced thinly
1 cup mung bean sprouts
1 cup pea pods
1 cucumber, sliced thinly
1 cup red cabbage, sliced thinly
Add sesame seeds on top, if desired

Raw Seaweed Miso Salad

Here's my lunch for the day; it's SWEET:
2 tsp miso
1 tsp lemon juice (or from 1/2 lemon)
2 tsp tahini
1-2 tsp agave nectar
1 tsp ginger
1/2 tsp raw apple cider vinegar
1/2 tsp raw coconut water vinegar

Pour over:
1-2 cups mixed greens (including beet tops)
2 sheets raw nori, torn into bit size pieces
1 small beet, julienned
1 small granny smith apple, julienned
1/2 semi-ripe mango, diced

Raw Vegetable Lo Mein

Super quick and easy! 5 minutes!

Servings: 1-4
This is based on/inspired by roshi' Kung Wow Veggies. I am always in the mood for chinese and ethnic flavors. It reminds me of lo mein I used to get at a chinese place in Boston. This took about 5 mintues or less and it's so yummy. Thanks Roshi! And thanks me!

Ingredients:
1 1/2 tbsp Braggs Liquid Aminos
1 1/2 tbsp Ume Plum Vinegar
1 tbsp Agave Nectar
2 tsp Sesame Oil
1/4 tsp powdered ginger (didn't have fresh;bummer!) use fresh if you have/like it

1 zucchini – small julienne on mandoline
1 carrot – small julienne on mandoline
1/2 cup sliced white mushrooms
1/2 cup sugar snap peas in pod, whole

Preparation:
Mix and eat. (You could let it marinate and soften the veggies a bit if you like. 1/2 hour room temp)