Raw Food Recipe: Broccoli, Raisin and Nut Salad with Cashew Dressing

You don’t know what you’ve been missing until you’ve tasted food in its purest state.  As I mentioned in my previous blog post, I’ve recently been introduced to the raw food trend in Austin.  And I have to say, I love it.  I don’t think I could ever be 100% raw, but I could definitely become a semi-raw foodist.

Tip: Depending on the consistency (draining off more or less liquid), this cashew condiment can be used as a dressing or as a spread (faux-cheese or veggie-pâté)!

Special Equipment:

• Cheese cloth
• Food processor

Ingredients:

Cashew Dressing/Spread

Cashew Dressing (make ahead)

• 1 c. raw cashews (buy in bulk from Whole Foods or other health food store)
• 2 tbs fresh lemon juice
• 1 clove garlic (minced)
• 1/4 c. water
• 1 1/2 Tbs extra virgin olive oil
• Sea salt

Salad

• 1 head of broccoli
• 3/4 c. raisins
• 3/4 c. sunflower seeds
• Cashew dressing to taste

Preparation:

Cashew Dressing

1. Soak cashews in water overnight.
2. Combine soaked cashews, water, garlic, lemon juice, EVOO, and a sprinkle of sea salt in food processor.  Process until smooth.
3. Transfer mixture into a cheese cloth and allow extra water to drain off.
4. Store in a small dish in the refrigerator until ready to use.

Salad

1. Wash and chop broccoli into bite size pieces.
2. Combine broccoli, raisins, sunflower seeds, and cashew dressing in a large bowl.  Mix, chill, and serve!

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