Tag: raw

Super Simple Watermelon Poke Bowl

Featured ~ Karine K ~ 1 Comment
Super Simple Watermelon Poke Bowl
Super Simple Watermelon Poke Bowl

This is a super simple watermelon poke bowl. Because who has two hours to fuss in the kitchen? You make the marinade, you let the watermelon soak in it overnight, and the next day, you have poke. The marinade is tangy and has the perfect bite. You can leave the watermelon in the marinade even after it’s ready, and simply take out what you need with a slotted spoon until no more.

In its traditional form, poke is diced raw fish served either as an appetizer or as a main course and is one of the main dishes of Hawaiian cuisine. I love the simplicity in the way this bowl is assembled, with only fresh add-ons like marinated cucumber, avocado and green onions. Try it and let me know what you think!

And if you enjoy fruits in savory dishes, check out this Millet Salad that features strawberries, and this Chickpea Curry with Figs and Apricot.

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Super Simple Watermelon Poke Bowl

Super Simple Watermelon Poke Bowl
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  • Author: Karine K
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4 portions 1x

Ingredients

Scale

Watermelon Poke

  • 1 small seedless watermelon (about 3 lbs), peel removed and cut into 1/2″ cubes
  • Zest of 1 lemon
  • 1” piece of fresh ginger, chopped
  • 1 tablespoon maple syrup
  • 1 teaspoon red chili flakes
  • 3/4 teaspoon sea salt
  • 1 tablespoon fresh lemon juice
  • 1/4 cup rice vinegar
  • 1/3 cup tamari or soy sauce
  • 2 tablespoons olive oil
  • 2 tablespoons toasted sesame oil

Marinated Zucchini or Cucumber

  • 1 zucchini or cucumber, sliced thin with a vegetable peeler
  • 1 teaspoon olive oil
  • 1 tablespoon lemon juice
  • Sea salt, to taste

Garnishes

  • 1 avocado, pitted and cut into cubes
  • 1 tablespoon toasted sesame seeds
  • 2 green onions, sliced thin

Instructions

In a food processor or blender, combine the lemon zest, ginger, maple syrup, red chili flakes, and sea salt. Process or blend until smooth. Add the rice vinegar, lemon juice, tamari or soy sauce, olive oil, and sesame oil. Process until well combined.

Transfer to a large bowl and add the watermelon. Cover and place in the refrigerator overnight.

When ready to eat, slice the zucchini very thin with a veggie peeler. Place the slices in a colander, sprinkle with sea salt and let stand in the sink for 15 minutes. Rinse the zucchini and place in a shallow bowl. Sprinkle with olive oil, lemon juice, sea salt and pepper. Let marinate while you peel and slice the avocado and toast the sesame seeds.

Assemble the watermelon cubes, the zucchini and avocado slices in bowls and top with toasted sesame seeds and green onion.

Notes

Recipe adapted from 101 Cookbooks.

Keywords: poke, poke bowl, watermelon, raw

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Bol pokรฉ de melon d’eau en toute simplicitรฉ

Super Simple Watermelon Poke Bowl
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  • Author: Karine K
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4 portions 1x

Ingredients

Scale

Poke de melon d’eau

  • 1 petit melon d’eau sans pรฉpins (environ 3 livres), sans l’รฉcorce et coupรฉ en cubes de 1/2 pouce
  • Zeste de 1 citron
  • 1 bout de gingembre frais de 1 pouce, hachรฉ
  • 1 c. ร  soupe de sirop d’รฉrable
  • 1 c. ร  thรฉ de piments broyรฉs
  • 3/4 c. ร  thรฉ de sel de mer
  • 1 c. ร  soupe de jus de citron frais
  • 1/4 tasse de vinaigre de riz
  • 1/3 tasse de sauce tamari ou soya
  • 2 c. ร  soupe d’huile d’olive
  • 2 c. ร  soupe d’huile de sรฉsame grillรฉ

Zucchini marinรฉ

  • 1 zucchini (ou concombre)
  • 1 c. ร  thรฉ d’huile d’olive
  • 1 c. ร  soupe de jus de citron
  • Sel de mer, au goรปt

Garnitures

  • 1 avocat, pelรฉ, sans le noyau, coupรฉ en cubes
  • 1 c. ร  soupe de graines de sรฉsame grillรฉes
  • 2 oignons verts, tranchรฉs mince

Instructions

Dans un robot ou un mรฉlangeur, placer le zeste de citron, le gingembre, le sirop d’รฉrable, les flocons de piments broyรฉs, et le sel de mer. Mรฉlanger jusqu’ร  l’obtention d’un mรฉlange uniforme. Ajouter le vinaigre de riz, le jus de citron, la sauce tamari ou soya, l’huile d’olive et l’huile de sรฉsame grillรฉ. Bien mรฉlanger.

Transfรฉrer le mรฉlange dans un grand bol. Ajouter les cubes de melon d’eau. Couvrir et rรฉfrigรฉrer toute la nuit.

Avant de servir, trancher le zucchini (ou concombre) sur la longueur ร  l’aide d’un รฉpluche-lรฉgumes. Placer les tranches de zucchini dans un tamis, saupoudrer de sel de mer et laisser รฉgoutter pendant 15 minutes. Rincer les tranches ร  l’eau fraรฎche et placer dans une assiette creuse. Ajouter l’huile d’olive, le jus de citron, ainsi que du sel et du poivre au goรปt. Laisser mariner pendant la prรฉparation de l’avocat et des graines de sรฉsame grillรฉes.

Disposer les cubes de melon d’eau marinรฉs, les tranches de zucchini et les cubes d’avocat dans un bol et garnir de graines de sรฉsame grillรฉes et de l’oignon vert. Bon appรฉtit!

Notes

Recette adaptรฉe de 101 Cookbooks.

Keywords: poke, melon d’eau, cuisine vivante

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Hearts of Palm Ceviche

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Hearts of Palm Ceviche
Hearts of Palm Ceviche

I’ve always loved hearts of palm. I would simply slice them up and season with sea salt, pepper, and a dash of olive oil. But there was something about their texture that made me think they would be absolutely perfect in a fish-less ceviche. And I was right. This Hearts of Palm Ceviche is bright and colorful. It is perfect served with tortilla chips, on a tostada, or, my favorite way, on plantain chips. It would also look lovely as an appetizer for a more formal affair, served in martini glasses and a delicate spoon. Either way, the taste is absolutely fresh and fantastic. Try it now!

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

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Hearts of Palm Ceviche

Hearts of Palm Ceviche
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  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Method: No-cook

Ingredients

Scale
  • 1 can hearts of palm, drained and rinsed, cut into half moons
  • 1/2 cup red onion, finely diced
  • 1/2 red bell pepper, finely diced
  • 2 small plum tomatoes, cored and seeded, finely diced
  • 1 habanero pepper, seeds removed for less heat, minced
  • 1/2 bunch cilantro, tough stems removed, chopped
  • 1/3 cup orange juice
  • 1/3 cup lime juice
  • 2 tablespoons olive oil (optional)
  • 1 avocado, pitted, peeled and diced (optional)
  • Sea salt, to taste

Instructions

In a medium mixing bowl, place the hearts of palm, the red onion, the bell pepper, the tomatoes, the habanero pepper, and the cilantro. Mix delicately until well combined. Add the juices, and the oil, if using. Mix again gently and place in the fridge for 30 minutes. Remove from the fridge and season to taste with sea salt. Also add the avocado at this moment, if desired. Serve with tortilla chips, on a tostada, or with plantain chips. Or simply serve with a spoon! Bon appรฉtit!

Notes

Leftovers can be kept in the fridge overnight, but the ceviche is so much better fresh.

Keywords: hearts of palm, ceviche, raw

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Ceviche de cล“urs de palmier

Hearts of Palm Ceviche
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J’ai toujours eu un certain penchant pour les coeurs de palmier. Je les assaisonne simplement de sel de mer, de poivre, et d’un trait d’huile d’olive. Mais leur texture me semblait toujours si unique et versatile. Pourquoi pas en faire un ceviche? Cette recette, fraรฎche et colorรฉe, se sert parfaitement bien avec des tortilla chips, sur des tostadas, ou mรชme dans des verres ร  martini, comme entrรฉe lors d’un dรฎner entre amis. Essayez-la!

  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 4 portions 1x
  • Method: Sans cuisson

Ingredients

Scale
  • 1 boรฎte de coeurs de palmier, rincรฉs, รฉgouttรฉs et coupรฉs en demi-lune
  • 1/2 tasse d’oignon rouge, hachรฉ finement
  • 1/2 poivron rouge, hachรฉ finementย 
  • 2 petites tomates italiennes, sans le coeur et les graines, hachรฉes finementย 
  • 1 piment habanero, sans les graines, รฉmincรฉ
  • 1/2 botte de coriandre fraรฎche, hachรฉe
  • 1/3 tasse de jus d’orange
  • 1/3 tasse de jus de lime
  • 2 c. ร  soupe d’huile d’olive (en option)
  • 1 avocat, sans le noyau, pelรฉ et coupรฉ en dรฉs (en option)
  • Sel de mer, au goรปt

Instructions

Dans un bol moyen, dรฉposer les coeurs de palmier, l’oignon rouge, le poivron rouge, les tomates, le piment habanero, et la coriandre fraรฎche. Mรฉlanger dรฉlicatement. Ajouter le jus d’orange et de lime, ainsi que l’huile d’olive, si dรฉsirรฉ, et mรฉlanger ร  nouveau. Placer au rรฉfrigรฉrateur pendant 30 minutes. Retirer du frigo et ajouter du sel de mer, au goรปt. Ajouter aussi l’avocat, en petits cubes, ร  ce moment, si dรฉsirรฉ. Servir avec des tortilla chips, sur des tostadas, ou simplement avec une cuillรจre. Bon appรฉtit!

Notes

Se conserve au frigo jusqu’au lendemain, mais tellement plus dรฉlicieux frais.

Keywords: ceviche, coeurs de palmier

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Jicama Salad with Creamy Tahini and Dill Sauce

~ Karine K ~ 2 Comments
Jicama Salad with Creamy Tahini and Dill Sauce
Jicama Salad with Creamy Tahini and Dill Sauce

Whoa! I never knew I’d love this Creamy Tahini and Dill Sauce so much. It is so very versatile. Last week I served it with roasted potatoes, and now it shines bright in this lettuce-free salad of jicama, corn and zucchini. This Jicama Salad with Creamy Tahini and Dill Sauce is also completely raw and oil-free. I also love it because it’s fast and fresh, and doesn’t require the use of a blender, unlike many other raw sauces.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

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Jicama Salad with Creamy Tahini and Dill Sauce

Jicama Salad with Creamy Tahini and Dill Sauce
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  • Author: Karine K
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2 side servings or 1 large serving 1x

Ingredients

Scale
  • 2 cups jicama, julienned
  • 2 small zucchinis, ribboned, salted, rested, rinsed, and drained (see how I do here)
  • Kernels from one (1) ear of corn
  • 1/2 cup raw tahini
  • 1/4 cup water
  • 5 tablespoons fresh lemon juice
  • 1–2 clove(s) garlic
  • 1 1/2 teaspoon apple cider vinegar
  • 1/2 cup fresh dill, chopped
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper

Instructions

In a large bowl, place the jicama, the zucchinis and the corn. In a small bowl, mix the tahini, water, lemon juice, garlic, apple cider vinegar, dill and sea salt and pepper. Add the sauce to the salad and mix well. Bon appรฉtit!

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Salade de jicama avec sauce crรฉmeuse tahini et aneth

Jicama Salad with Creamy Tahini and Dill Sauce
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  • Author: Karine K
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2 portions en accompagnement ou 1 portion complรจte 1x

Ingredients

Scale
  • 2 tasses de jicama, en juliennes
  • 2 petits zucchinis, en rubans, salรฉs, rincรฉs, et รฉgouttรฉs (pour voir comment je fais, cliquer ici)
  • Grains de maรฏs d’un (1) รฉpi
  • 1/2 tasse de tahini
  • 1/4 tasse d’eau
  • 5 c. ร  soupe de jus de citron frais
  • 1 ร  2 gousse(s) d’ail
  • 1 1/2 c. ร  thรฉ de vinaigre de cidre
  • 1/2 tasse d’aneth, hachรฉ
  • 1/2 c. ร  thรฉ de sel de mer
  • 1/2 c. ร  thรฉ de poivre

Instructions

Dans un grand bol, dรฉposer le jicama, les rubans de zucchini et le maรฏs. Dans un petit bol, mรฉlanger le tahini, l’eau, le jus de citron, l’ail, le vinaigre de cidre, l’aneth, et le sel de mer et le poivre. Ajouter la sauce ร  la salade et bien mรฉlanger. Bon appรฉtit!

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Pine and Ginger Salad

~ Karine K ~ Leave a comment
Pine and Ginger Salad
Pine and Ginger Salad

Pineapple is probably my second favorite fruit, after mango. And when mango season ends, and I can’t make my Livity Mango Salad anymore, I turn to this zesty Pine and Ginger Salad to call in the last feelings of summer. I enjoy the taste of pineapple and ginger together very much, it’s a juice I make often. This salad, with the addition of creamy avocado, should be put high on your list of things to make now.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

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Pine and Ginger Salad

Pine and Ginger Salad
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  • Author: Karine K
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2 servings 1x

Ingredients

Scale
  • 1/2 fresh pineapple, peeled, cored, and cut in cubes
  • 1 tablespoon ginger, minced
  • 1 avocado, peeled, pitted, and cut in cubes
  • 1 large orange, cut in segments, juice reserved (I cut the segments out on top of the salad bowl, and then squeeze)
  • 2 green onions, minced
  • Handful of cilantro, minced
  • 1/2 cucumber, cut in cubes
  • 1 red bell pepper, cored, cut in cubes
  • 1/4 cup pumpkin seeds (optional)
  • Sea salt, to taste

Instructions

In a medium mixing bowl, place the pineapple, the ginger, and the avocado. Add the orange segments and juice (I cut my orange into segments over the mixing bowl, catching all the juice). Add the green onions, cilantro, cucumber, and bell pepper. Mix well with your hands. Serve garnished with a touch of sea salt and pumpkin seeds, if desired. Bon appรฉtit!

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Salade festive ananas et gingembre

Pine and Ginger Salad
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  • Author: Karine K
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2 portions 1x

Ingredients

Scale
  • 1/2 ananas frais, pelรฉ et coupรฉ en cubes
  • 1 c. ร  soupe de gingembre frais, รฉmincรฉ
  • 1 avocat, pelรฉ, sans le noyau, coupรฉ en cubes
  • 1 grosse orange, coupรฉe en segments, avec le jus
  • 2 oignons verts, รฉmincรฉs
  • Poignรฉe de coriandre fraรฎche, รฉmincรฉe
  • 1/2 concombre, coupรฉ en cubes
  • 1 poivron rouge, รฉpรฉpinรฉ et coupรฉ en cubes
  • 1/4 tasse de graines de citrouille (en option)
  • Sel de mer, au goรปt

Instructions

Dans un bol moyen, dรฉposer l’ananas, le gingembre, et l’avocat. Ajouter les segments d’orange et le jus (je coupe mes segments d’orange au-dessus du bol, conservant ainsi le jus et les segments). Ajouter les oignons verts, la coriandre, le concombre et le poivron rouge. Mรฉlanger dรฉlicatement avec les mains. Servir avec un soupรงon de sel de mer et des graines de citrouille, si dรฉsirรฉ. Bon appรฉtit!

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Red Bell Pepper and Carrot Vinaigrette

~ Karine K ~ Leave a comment
Red Bell Pepper and Carrot Vinaigrette
Red Bell Pepper and Carrot Vinaigrette

If you want freshness, make this Red Bell Pepper and Carrot Vinaigrette and serve up with your favorite vegetables. I love serving it with a bowl including kale, marinated cucumbers, mango, broccolini, and fresh coconut meat. It’s a great way to add color and vitamins to your meals.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

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Red Bell Pepper and Carrot Vinaigrette

Red Bell Pepper and Carrot Vinaigrette
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  • Author: Karine K
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 large red bell pepper, seeded and chopped
  • 1 1/2 cup carrots, chopped
  • 1/2 cup olive oil
  • 2 tablespoons lime juice
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons maple syrup
  • 1 tablespoon fresh ginger, chopped
  • 1 clove of garlic
  • Sea salt and pepper, to taste

Instructions

Put all ingredients in a high speed blender and blend until smooth. Bon appรฉtit!

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Vinaigrette au poivron rouge et carottes

Red Bell Pepper and Carrot Vinaigrette
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ร€ la recherche de fraรฎcheur? Cette vinaigrette au poivron rouge et carottes est tout-ร -fait rafraรฎchissante et parfaite pour tous vos lรฉgumes prรฉfรฉrรฉs. J’adore la servir avec un bol de kale, chair de coconut fraรฎche, concombres marinรฉs, broccolini, et mangue. Couleurs et vitamines assurรฉes!

  • Author: Karine K
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 4 portions 1x

Ingredients

Scale
  • 1 gros poivron rouge, sans les graines, hachรฉ
  • 1 1/2 tasse de carottes, hachรฉes
  • 1/2 tasse d’huile d’olive
  • 2 c. ร  soupe de jus de lime
  • 2 c. ร  soupe de vinaigre de cidre
  • 2 c. ร  soupe de sirop d’รฉrable
  • 1 c. ร  soupe de gingembre frais, hachรฉ
  • 1 gousse d’ail
  • Sel de mer et poivre, au goรปt

Instructions

Placer tous les ingrรฉdients dans un mรฉlangeur. Mรฉlanger jusqu’ร  l’obtention d’une consistence crรฉmeuse. Bon appรฉtit!

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Energizing Chocolate Smoothie

~ Karine K ~ 1 Comment
Energizing Chocolate Smoothie | livitygardens.com
Energizing Chocolate Smoothie | livitygardens.com

This Energizing Chocolate Smoothie, made from raw cacao, is a flavorful alternative to a morning coffee. I personally can’t use two tablespoons of it, I get extra jittery, so play healthy.

Raw cacao has been rated one of the highest superfoods, one with some of the highest content in antioxidants. Try it today! And for another unique and decadent smoothie, please check out this Peach and Cardamom Smoothie.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

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Energizing Chocolate Smoothie

Energizing Chocolate Smoothie | livitygardens.com
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  • Author: Karine K

Ingredients

Scale
  • 1 1/2 cup coconut water
  • 2 bananas
  • 1 frozen packet of coconut meat
  • 3 dates, pitted
  • 1 or 2 tablespoons raw cacao powder
  • 1 tablespoon flax seeds
  • 1 tablespoon hemp seeds
  • 1 tablespoon chia seeds
  • Handful of ice cubes

Instructions

Blend all ingredients in a blender and pour into a 32-ounce jar. Bon appรฉtit!

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Smoothie au chocolat รฉnergisant

Energizing Chocolate Smoothie | livitygardens.com
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  • Author: Karine K

Ingredients

Scale
  • 1 1/2 tasse d’eau de coconut
  • 2 bananes
  • 1 paquet de chair de coconut congelรฉ
  • 3 dates, sans le noyau
  • 1 ร  2 c. ร  soupe de poudre de cacao pure et brute
  • 1 c. ร  soupe de graines de lin
  • 1 c. ร  soupe de graines de chanvre
  • 1 c. ร  soupe de graines de chia
  • Une poignรฉe de glaรงons

Instructions

Placer tous les ingrรฉdients dans un mรฉlangeur et pulser jusqu’ร  l’obtention d’une texture onctueuse. Bon appรฉtit!

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Corn and Asparagus Salad with Marinated Cucumbers

~ Karine K ~ 2 Comments
Corn and Asparagus Salad with Marinated Cucumbers
Corn and Asparagus Salad with Marinated Cucumbers

This Corn and Asparagus Salad with Marinated Cucumbers is so quick and easy to put together, you’ll be making it often when it’s corn season. Quality of ingredients is paramount here, as you will dress the whole salad with simple lime juice. Use the recipe for Marinated Cucumbers and prepare the rest of the ingredients while the cucumbers marinate.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

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Corn and Asparagus Salad with Marinated Cucumbers

Corn and Asparagus Salad with Marinated Cucumbers
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This recipe serves one person. Feel free to multiply the ingredients by the number of people to feed.

  • Author: Karine K
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 1 serving 1x

Ingredients

Scale
  • 10 asparagus spears, trimmed and chopped
  • Kernels of 1 ear of corn
  • 1 avocado, pitted and chopped
  • 1 recipe ofย Marinated Cucumbers
  • 1 green onion, minced (or 1 tablespoon shallots, minced)
  • 1 tablespoon cilantro, minced
  • Juice of 2 fresh limes
  • 2 tablespoons pumpkin seeds (optional)
  • Sea salt and pepper, to taste

Instructions

While the cucumbers are marinating, place the asparagus, the corn kernels, the avocado, the cilantro, and the green onion in a mixing bowl. Sprinkle with the lime juice and mix well.ย 

Spread the marinated cucumbers at the bottom of a plate, top with the corn and asparagus mix, garnish with the pumpkin seeds and sea salt and pepper, to taste. Bon appรฉtit!

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Salade de maรฏs et asperges sur un lit de concombres marinรฉs

Corn and Asparagus Salad with Marinated Cucumbers
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Cette salade est pour une personne. Assurez-vous de multiplier les ingrรฉdients selon le nombre de personnes.

  • Author: Karine K
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 1 portion 1x

Ingredients

Scale
  • 10 asperges, parรฉes et hachรฉes
  • Grains de 1 รฉpi de maรฏs
  • 1 avocat, sans le noyau, hachรฉ
  • 1 recette de concombres marinรฉs
  • 1 oignon vert, รฉmincรฉ (ou 1 c. ร  soupe d’รฉchalote franรงaise, รฉmincรฉe)
  • 1 c. ร  soupe de coriandre fraรฎche, รฉmincรฉe
  • Jus de 2 limes
  • 2 c. ร  soupe de graines de citrouille (en option)
  • Sel de mer et poivre, au goรปt

Instructions

Pendant que les concombres marinent, dรฉposer les asperges, les grains de maรฏs, l’avocat, la coriandre et l’oignon vert dans un bol ร  mรฉlanger. Arroser du jus de lime et bien mรฉlanger.ย 

Placer les concombres marinรฉs sur une assiette et garnir de la salade de maรฏs et d’asperges. Garnir des graines de citrouille et assaisonner, au goรปt, de sel de mer et de poivre. Bon appรฉtit!

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Quick Brussels Sprouts Slaw

~ Karine K ~ 2 Comments
Quick Brussels Sprouts Slaw
Quick Brussels Sprouts Slaw

This quick Brussels Sprouts Slaw is the answer to the question “What should I do with Brussels sprouts?” I get asked that question very often, and although I love roasted sprouts, when you want a quick side, this slaw is super simple to put together. You can omit the carrots, sometimes I do, and it’s still very satisfying. If you also love roasted Brussels sprouts, check this Maple-Jalapeno Glazed Brussels Sprouts recipe.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

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Quick Brussels Sprouts Slaw

Quick Brussels Sprouts Slaw
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  • Author: Karine K
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 lb Brussels sprouts, trimmed and sliced very thin
  • 1 carrot, julienned or minced
  • 2 green onions, sliced thin
  • 1/4 cup grapeseed oil
  • 1/8 cup apple cider vinegar
  • Handful of fresh parsley, chopped
  • Sea salt and pepper, to taste
  • 1 tablespoon sesame seeds, toasted

Instructions

In a large mixing bowl, place the grapeseed oil, the apple cider vinegar, the parsley, and the sea salt and pepper. Whisk until well combined. Add the Brussels sprouts, the carrot, and the green onions. Toss well and serve, garnished with the sesame seeds.

Keywords: slaw, Brussels sprouts, salad

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Salade de chou de Bruxelles rapido

Quick Brussels Sprouts Slaw
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  • Author: Karine K
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4 portions 1x

Ingredients

Scale
  • 1 livre de choux de Bruxelles, parรฉs et tranchรฉs finement
  • 1 carotte, en juliennes ou รฉmincรฉe
  • 2 oignons verts, tranchรฉs mince
  • 1/4 tasse d’huile de pรฉpin de raisin
  • 1/8 tasse de vinaigre de cidre de pomme
  • Une poignรฉe de persil frais, hachรฉ
  • Sel de mer et poivre, au goรปt
  • 1 c. ร  soupe de graines de sรฉsame grillรฉes

Instructions

Dans un grand bol, placer l’huile, le vinaigre de cidre, le persil, et le sel et le poivre. Bien mรฉlanger. Ajouter le chou, les carottes et les oignons verts. Bien mรฉlanger et garnir des graines de sรฉsame.

Keywords: salade, choux de Bruxelles, salade de chou

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Cooling Cucumber, Snap Peas and Avocado Salad with a Zesty Raw Peanut Sauce

~ Karine K ~ 2 Comments
Cooling Cucumber, Snap Peas and Avocado Salad with Zesty Peanut Sauce
Cooling Cucumber, Snap Peas and Avocado Salad with Zesty Peanut Sauce

When summer is approaching and the snap peas are nice and plump, I like to prepare a cooling cucumber, snap peas, and avocado salad with zesty raw peanut sauce. It provide a nice balance between the coolness of the cucumber and the creaminess of the avocado and the peanut butter of the sauce. When snap peas are in season, I like to buy lots of them and eat them in different ways. They’re also a very good snack. Serve this cooling cucumber salad with a nice cup of the Raw Cream of Vegetable Soup for the perfect mid-day meal. Needless to say that this lettuce-free salad is the perfect addition to your summer picnics and get-togethers.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

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Perfect for Summer: A Cooling Cucumber, Snap Peas and Avocado Salad with a Zesty Peanut Sauce

Cooling Cucumber, Snap Peas and Avocado Salad with Zesty Peanut Sauce
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  • Author: Karine K
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 1 serving 1x
  • Category: Cuisine vivante

Ingredients

Scale
  • 1/2 cucumber, diced
  • 2 cups snap peas, trimmed and chopped
  • 1 avocado, peeled, seeded, and diced
  • Meat of 1/2 young Thai coconut, in thin strips (optional)
  • 1/4 cup tamari sauce or coconut aminos
  • 1/4 cup toasted sesame oil
  • 1/4 cup olive oil
  • 1/4 cup fresh peanut butter
  • 1/4 cup fresh lime juice
  • 1 tablespoon fresh ginger, minced
  • 1 date, pitted
  • 1/2 teaspoon sambal oelek
  • 1/4 teaspoon sea salt
  • Garnishes: fresh cilantro, Thai basil (optional)

Instructions

Place the cucumber, snap peas, avocado, and the coconut meat in a mixing bowl.

Blend the rest of the ingredients in a high-speed blender until smooth. Pour some of the sauce on the salad and mix well. Garnish with fresh cilantro and Thai basil, if available.

Notes

You will have leftover peanut sauce. Keep it in the fridge and use it for another salad, to dip summer rolls, or simply to serve with sautรฉed vegetables.

Keywords: lettuce-free, salad, peanut sauce, cuisine vivante

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If you make this Cooling Cucumber, Snap Peas, and Avocado Salad with Zesty Peanut Sauce, I’d love to see it! Tag it #LivityGardens on Instagram.

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Une salade rafraรฎchissante de concombre, pois mange-tout et avocat avec sauce au beurre d’arachides รฉclatante

Cooling Cucumber, Snap Peas and Avocado Salad with Zesty Peanut Sauce
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Une salade sans laitue, comme on les aime, qui sera parfaite pour les pique-nique, les repas en famille, ou tout simplement pour vous gรขter. Essayez-la!

  • Author: Karine K
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 1 portion 1x

Ingredients

Scale
  • 1/2 concombre, en dรฉs
  • 2 tasses de pois mange-tout, parรฉs et hachรฉs
  • 1 avocat, pelรฉ, sans le noyau, en dรฉs
  • La chair d’un demi jeune coconut frais, coupรฉe en laniรจres (optionnel)
  • 1/4 tasse de sauce tamari ou soya
  • 1/4 tasse d’huile de sรฉsame grillรฉ
  • 1/4 tasse d’huile d’olive
  • 1/4 tasse de beurre d’arachides naturel
  • 1/4 tasse de jus de lime frais
  • 1 c. ร  soupe de gingembre frais, hachรฉ
  • 1 date, sans le noyau
  • 1/2 c. ร  thรฉ de pรขte chili-ail (de type sambal oelek)
  • 1/4 c. ร  thรฉ de sel de mer
  • Garnitures: coriandre fraรฎche et basilic Thaรฏ (optionnel)

Instructions

Dรฉposer le concombre, les pois mange-tout, l’avocat, et la chair de coconut dans un bol ร  mรฉlanger.

Placer le reste des ingrรฉdients dans un mรฉlangeur haute vitesse jusqu’ร  l’obtention d’un mรฉlange onctueux. Verser de la sauce sur la salade et bien mรฉlanger. Garnir de coriandre et de basilic Thaรฏ frais, si disponible.

Notes

Il vous restera de la sauce au beurre d’arachides. Conservez-la au rรฉfrigรฉrateur pour une prochaine salade, pour accompagner des rouleaux printaniers, ou tout simplement pour accompagner des lรฉgumes sautรฉs.

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Si vous essayez cette salade rafraรฎchissante de concombre, pois mange-tout, et avocat avec sauce รฉclatante au beurre d’arachides, partagez-la sur Instagram en incluant #LivityGardens.

Sun Dried Tomato and Brazil Nut Dip

~ Karine K ~ 1 Comment
Sun-Dried Tomato and Brazil Nut Dip
Sun-Dried Tomato and Brazil Nut Dip

This Sun Dried Tomato and Brazil Nut Dip is everything I was looking for to eat with crackers or jicama batons. It is raw, assuming your tomatoes were actually sun dried, and it has a great texture. The inspiration came when my drum instructor shared some recipes from a time when she was raw. I modified to my liking and here it is. The Brazil nuts are high in selenium, an essential nutrient, and 37% of the fats in Brazil nuts are polyunsaturated fatty acids, a type of fat that has been shown to benefit heart health. I’ve made this recipe a bunch of times already, because it’s that good. You can double the ingredients easily. Try this recipe as a dip, or use it as a topping for zucchini noodles.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

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Sun Dried Tomato and Brazil Nut Dip

Sun-Dried Tomato and Brazil Nut Dip
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This Sun Dried Tomato and Brazil Nut Dip recipe is easy, quick, and addictive. You’ll be making it again and again!ย 

  • Author: Karine K
  • Prep Time: 10 minutes
  • Total Time: 10 minutes

Ingredients

Scale
  • 1 cup sun dried tomatoes (if dried, soak 30 minute in warm water and dry. If packed in oil, remove excess oil with paper towels)
  • 1/2 cup Brazil nuts
  • 1 clove garlic, smashed
  • 3 tablespoons fresh orange juice
  • 1 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon tamari
  • Generous pinches of sea salt and pepper
  • 1/4 cup olive oil

Instructions

Place the Brazil nuts in a food processor and pulse until coarsely ground. Add the remaining ingredients, except the olive oil. Process until well combined. With the processor running, slowly add the olive oil in a stream. Taste and adjust seasoning.ย 

Keywords: dip, tomato, Brazil nuts, raw

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Trempette aux tomates sรฉchรฉes et noix du Brรฉsil (cuisine vivante)

Sun-Dried Tomato and Brazil Nut Dip
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Cette recette de trempette aux tomates sรฉchรฉes et noix du Brรฉsil est facile, rapide, et vous ne pourrez plus vous en passer.

  • Author: Karine K
  • Prep Time: 10 minutes
  • Total Time: 10 minutes

Ingredients

Scale
  • 1 tasse de tomates sรฉchรฉes au soleil (si elles sont sรจches, tremper pendant 30 minutes dans l’eau chaude. Si elles sont dans l’huile, retirer l’excรฉdent d’huile ร  l’aide d’essuie-tout)
  • 1/2 tasse de noix du Brรฉsil
  • 1 gousse d’ail, รฉcrasรฉe
  • 3 c. ร  soupe de jus d’orange frais
  • 1 1/2 c. ร  thรฉ d’assaisonnement ร  l’Italienne
  • 1/4 c. ร  thรฉ de poudre d’oignon
  • 1/2 c. ร  thรฉ de sauce tamari ou soya
  • Gรฉnรฉreuses pincรฉes de sel de mer et de poivre
  • 1/4 tasse d’huile d’olive

Instructions

Dรฉposer les noix du Brรฉsil dans un robot culinaire et pulser quelques fois jusqu’ร  ce qu’elles soient grossiรจrement broyรฉes. Ajouter le reste des ingrรฉdients, sauf l’huile d’olive, et bien mรฉlanger. Avec le robot en marche, ajouter dรฉlicatement l’huile d’olive en filet. Goรปter et ajuster les assaisonnements.

Keywords: cuisine vivante, trempette, noix du Brรฉsil

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