Cole Slaw

Serves 2-4

When I lived in Los Angeles I often ate at a restaurant called “La Scala”.   My favorite dish to order was a chopped salad. I also ordered Cole Slaw and put it on the top. It was so good. I believe it was made with only green cabbage, but it was the dressing that I loved. When I thought about making my own recipe using raw techniques I came up with a dressing very similar but used my childhood recipe ingredients, which are carrots and cabbage.

What added to the taste of “La Scala’s” slaw was the way the cabbage and carrots were cut.  In my opinion that is why it tastes so great.

Tools

Saladacco, mandolin, or any tool that allows you to make very thin spiral slices.
For the cabbage all you need is a potato peeler to shred very fine. (new discovery for me)
Blender (mixy as they are referred to in India)

The Recipe

½ of medium size Green Cabbage shredded fine
2 large Carrots shredded fine
1 cup Almond Milk (See Almond Milk recipe below)
1 T + 1 teas Raspberry Vinegar or Apple cider vinegar
½ teas of Salt or to taste
½ teas of Pepper or to taste
1 ½ T Agave or honey
2 T Olive Oil
Mustard wet (optional)

Instructions

Shred the cabbage with the peeler. Next peel the carrots and put through the saladacco. To use the saladacco you will need to cut the carrot about 2 ½ to 3 inches to put into the machine. I always buy wide carrots for this purpose. This will make the carrot spirals very fine. In the blender add the remaining ingredients and blend.

If you have time, it tastes even better after vegetables have soaked in the dressing.

Almond Milk

Almonds are the only nuts that have an alkaline reaction to the body. One-fifth of the weight of almonds is protein. Almonds are power-packed with potassium, calcium, magnesium, folic acid, riboflavin, fiber, phosphorus, and vitamin E. Almond oil is one of the best oils for the skin and is most nutritious.

Almonds skins have a high concentration of tannic acid. Research has indicated that tannic acid may interfere with the body’s uptake of iron. Once the almond has been soaked, the acid may be leached out. It is preferably to remove the skins.

Soaking and Sprouting

Soak about 1 cup at a time. It is easy to remember to soak them before you go to bed and by morning they are ready. Once you remove the skins you can store in a glass jar in water, and store in the refrigerator. This can keep up to one week if you regularly change the water. Removing skins off the almonds. The skins of the almonds can pop off by squeezing the bottoms. Sometimes you have stubborn ones and a small knife may be useful. Another option if you are in a hurry is to plunge the almonds into bowl of hot water and allow to sit for 3-5 minutes. The almonds skins will pop off easy. You need to add a little cool water to the bowl, so the temperature of the water can be handled. However, this is not the true raw food method, but convenient one when needed.

Tools

Blender
Nut Milk Bag

Ingredients

30 Almonds soaked and peeled
14 ounces of purified water

Makes 2 cups of Almond milk

Directions

1. Put all of the ingredients in a high-powdered blender, and blend until smooth.

2. To separate the “milk” from the almond pulp, squeeze through a cloth mesh bag or a double layer of cheesecloth. Reserve the pulp.

3. The milk may be stored in a sealed glass jar in the refrigerator for up to 2 days.

4. Store leftover almond pulp in an airtight container in the freezer for up to 4 months.

Use pulp in cakes and cookies,as is, or dehydrate and create almond flour.

Now that you have the plain almond milk you may use it as a base for smoothies and sauces.