Last night was detox class #2 (out of 4). We talked about poop pretty much the whole time. Yeah. Poop. We were instructed, among other things, to do an enema a day. I’m scared *@!*less to do an enema (pun intended). Jury’s out on that one – not sure I can do it.
But apparently, it makes a huge difference. And the thought of gross mucus lining my intestines isn’t too pretty. I kinda want to get that stuff outta there. Ya know?!
As I mentioned in my last post, one of my goals for the remainder of the detox (21 more days) is to eat only raw food as much as possible. Yesterday, I made this beautiful salad for lunch…
And is was sooooooooooooo good!!! I’m amazed at how FLAVORFUL raw food is. I think when we cook the nutrients and vitamins out of our food, we also cook a lot of the flavor out of it. Don’t let the long ingredient list scare you off – many of the ingredients are probably already in your cupboard.
I found the original recipe on rawfoodrecipes.com and altered it just slightly based on a single serving and what I had on hand. Here’s my version…
Yields 1 salad (with extra mayo/dressing)
Vegan Leafy Greens with BBQ Walnut Crumble
Bed of Veggies:
- 1 cup chopped kale
- 1 cup chopped spinach (I used baby spinach)
- 1 small to medium carrot, shredded
- ⅛ tsp. celery seed
BBQ Walnut Crumble:
- 2 or 3 sundried tomatoes, soaked for 2 hours, drained, and rinsed
- ½ Tbsp. olive oil
- ½ Tbsp. water
- ½ tsp. maple syrup
- ½ tsp. apple cider vinegar
- ½ tsp. smoked paprika
- ¼ tsp. chili powder
- ⅛ tsp. ground chipotle
- ⅛ tsp. salt
- ¾ cups raw walnuts
- 1 green onion, chopped
- ⅓ cup raw cashews, soaked for 1 hour, drained, and rinsed
- ⅓ cup raw sunflower seeds, soaked for 4 hours, drained, and rinsed
- ¼ cup water
- 2 Tbsp. apple cider vinegar
- 2 Tbsp. olive oil
- 1 tsp. maple syrup
- ¾ tsp. salt (If you’re using salted cashews or seeds, you may not need any salt at all.)
Combine kale and spinach, then form a bed of greens on a plate. Top with shredded carrots and sprinkled celery seed.
For the barbecue walnut crumble, in a food processor, place sundried tomatoes, olive oil, water, maple syrup, vinegar, paprika, chili powder, chipotle, and salt. Process until a smooth paste forms. Add walnuts and pulse to create a crumbly texture.
Add green onion and pulse just a couple of times to combine. Place crumble mixture on top of the bed of veggies (breaking it up with your hands as needed). Top with a teaspoon of raw sunflower seeds, if desired.
To create the mayo/dressing, add all ingredients to a blender and blend until very smooth. Place a large dollop on top of the salad. Refrigerate the rest for future use. (Before I dug in, I mixed everything on my plate together really well so that the dressing was incorporated throughout.
Otherwise, I have a hard time with the bitter taste of kale on its own.)
The barbecue walnut crumble has a rich, bold, kind of smoky flavor. It’s the whole combination together that really has a wow factor, though. I will definitely make it again. Hubs didn’t get a chance to try it, but I think he would dig it.
Hang on to that extra mayo/dressing – I’ll be finding a use for it in the next day or two ;)
9 thoughts on “Vegan Leafy Greens with BBQ Walnut Crumble (Gluten-free, Raw)”
Livvy’s, I’m sorry I missed the shower on Sunday.
Thoroughly enjoying every post on 86Lemons. Very, very inspiring.
We missed you, Christy! I hope you are doing well – glad you’re enjoying the blog :) Thanks for reading!
If Mother Theresa asked me to do an enema every day, I’d tell her “No”.
You do a beautiful blog Livvy.
I’m sure this salad is delicious and I would definitely eat it!!
This looks so good. Are there any nuts that be substituted for the walnuts? My mom has some sensitivity to it.
OMG Livvy, this salad was simply AMAZING. I can eat this every single day. Wow. The flavors just matched up so much it was ridiculous. Not only that. The BBQ sauce before I put the walnuts in will definitely be used on something else in my household. That BBQ flavor was right on the mark. Thank you for sharing this recipe :)
massage your kale for a few minutes to make it not bitter. It releases glucose and makes the kale super yummy! Making this tonight!