On this post-New Year's day, I was inspired to re-create a delicious RAWsome salad that I was first introduced to at the Hippocrates Institute in West Palm Beach, FL last week. I started by buying a bunch of different organic sprouts, then added some chopped Boston lettuce, bell pepper, cucumber, olives, a green tomato and the dressing. Personally, I think the dressing is what either makes or breaks the salad...in this case, it's a winner! 

Dressing ingredients: tahini, parsley, lemon juice, garlic, water, cayenne pepper, sea salt

Awesome Arame with Carrot, Cabbage and Onion

Ingredients:

2 cups of Arame, soaked (I like the EDEN brand)

1 Tablespoon of Toasted Sesame Oil

1 large onion, thinly sliced

2 carrots, thinly sliced into matchsticks

1 cup of filtered water

1 cup of diced green cabbage

shoyu or Tamari, to taste

1. In a medium size pot (preferably cast-iron if you have it), saute the onion in sesame oil until translucent (about 3 minutes)

I used my VitaMix to make this delicious soup, but you can use a food processor as well.

Recipe:

3 cups of canned tomato sauce

1/3 cup of red wine vinegar

1/4 cup of organic extra virgin olive oil

2 large tomatoes (I used the beefstake kind)

2 cucumbers, peeled and cut into chunks

4 cloves of garlic

1 small onion, peeled and quartered

1 sweet red (or green) bell pepper (preferably organic) seeded and quartered

1/2 teaspoon of fresh tarragon leaves

salt and pepper to taste

Instructions:

Since I am on a strict gluten free diet on account of being gluten intolerant, I often find myself preparing meals at home instead of going out to eat. Besides being healthier, I can be certain about what is going into my food. When I do go out to a restaurant or cafe, I am always on the lookout for yummy gluten free edibles. Today I came across just such a place, which happens to be located near my campus!  This cafe is called Maoz and they make gluten-free falafel in addition to other Kosher vegetarian options.  You should know that I am very particular about the quality of a food. In order to be just right, falafel should be crunchy on the outside and soft on the inside. Ideally, it should not be too greasy or oily and must be flavorful without added sauces.