Delicious NO FAT Raw Vegan Salad & Dressing Recipe using only 3 ingredients

Delicious NO FAT Raw Vegan Salad & Dressing Recipe using only 3 ingredients


This is John Kohler with OKraw.com. Today
I have another exciting episode for you. I’m going to do a recipe demo! I don’t often do
recipe demos for you guys, but I’m going to do one today because this of my favorite recipes.
So, this recipe demo is a salad and it’s an 811 approved salad because there’s no overt
fats. Now, some people may want to include fats, some people may not. Some days I include
fats, like a handful of nuts will do, and, you know, some days I don’t, and this is one
of the days I’m not. So, what we’re goanna do is start off with the first thing you need
start your salad is you need your salad greens. So, as you can see I’ve got these little containers
here. These are called grow-ems containers. They’re very similar to earth boxes. I got
them on clearance at Lowes hardware store for about $10. So, check it out, for about
$10 I’m able to grow a lot of different leafy greens, and I want to encourage you guys to
eat a variety of leafy greens, ’cause not only do I have lettuce growing, I got cilantro
growing, I got some mild mustard greens, I got some mizuno, I got some red Russian kale.
I even have some radish greens that I started from seed. So, I want to encourage you guys
to eat a wide variety of greens. So, what I’m goanna do now is I’m goanna start picking
my baby greens. So, there’s some radish greens there, some lettuce, here’s some mild mustard,
here’s some red Russian kale, here’s some more like, cruciferous greens, radish greens,
red Russian kale greens. Here’s some tot soi. I really like to eat tot soi; it’s like a
mild Asian green. Actually, that stuff grows really well, let me show you guys that. So,
the tot soi is my favorite thing to grow in the wintertime because it grows so fast. As
you can see it’s filled out these 2 little containers I got really well, and as I go
around harvesting, I’m going to harvest one leaf off each plant and in this way they continue
to grow and continue to feed me. I could literally come out here a few times each week and harvest
one leaf each time provided there’s plenty of sun and the weather is good, because as
you pick it, guess what? It encourages the plants to grow faster. Now, I don’t know how
long you guys have been into raw foods, but I’ve been into raw foods for 18 years. This
is my 18-year anniversary, and one of the things I want to encourage you guys to do
in raw foods is to grow your own foods, because that is really the end game in raw foods.
Just think about it. You could go outside and pick fruit form your fruit trees and pick
your greens, and when I’m picking greens I’m not picking large leaves of kale, I’m picking,
you know, little baby leaves of kale right here. Baby leaves, they digest easier, they’re
more tender, and guess what? They have more nutrition, and plus when you’re buying even
organic produce at the store, It’s been picked and shipped, and you’re probably getting it
7 days after it’s harvested, and guess what? After it’s harvested, the nutrition goes down.
Up to 50% of nutrients can be lost in just 24 hours. So, literally by growing my own,
picking my own, and going inside and eating my own, I’m getting higher nutrient quality
because it’s just picked, plus I’m growing it with higher quality soil that anything
on earth. I guarantee this stuff is grown with higher quality soil than anything else
money can’t buy, because I’m using things like compost, and rock dust, trace mineral
supplementation to my soil, and if you want to learn about growing food, I have a whole
channel dedicated to that, with over 700 videos, that will teach you guys how to grow the food
and actually show you guys how I plat them out, and that website is growingyourgreens.com.
What I’m going to do next is actually just pick my stuff for my salad and fill up my
salad bowl with a minimum of a half pound, hopeful maybe even a pound if I can do that,
then I’ll go inside and make a dressing for you guys to put on my fresh-picked salad greens.
Hello, my friends. I just walked in a picked all my fresh baby greens out of my garden.
Now, we have about 3 quarters of a pound here of fresh baby greens, and what we’re goanna
do next is actually dump them into a larger bowl. One of my pet peeves is small bowls.
Now, the bowl that I’m actually dumping these green into is called a punch bowl, cause this
is the size bowl that I believe you guys should be eating out of every night, even though
this large bowl is one of the largest sizes you can get, are devoid in many of my raw
foods friends houses, which is sick because you should be eating out of super large bowls.
So, get a punch bowl. I got this on clearance. Punch bowls are really good, ’cause they’ll
be able to hold all your greens. In this bowl, it was overflowing, but in this one it’s just
about right, and it’s goanna be able to hold all the dressing that we’re goanna make for
my mixed leafy green salad here, fresh-picked. So, what we’re goanna do for the dressing
is really simple. We’re goanna blend up some fruit. I’ve had this dressing, and it’s really
delicious, and it only takes 2 ingredients. So, the 2 ingredients are mangoes, and we
have about .80 pounds of mangoes, so that’s about the same as .75, so ¾ pounds of mangoes,
and peppers. So, I recommend using bell peppers in this recipe, sweet peppers, so use red,
orange, or yellow. Do not use any green peppers. They are not ripe, and they’re going to make
this recipe taste terrible. In addition, I don’t recommend you guy eat any unripe solanaceae
fruits, and those are peppers, tomatoes, and eggplants. Now a good thing in my opinion.
Today I’m using the mini pepper. These are actually hothouse grown. So, I do on occasion
eat hot house grown foods because they’re probably not sprayed with pesticides and in
most cases they’re using IPM, integrated pest management, which means they’re only goanna
spray as a last resort if they need to. Many hothouse varieties may be certified as pesticide
free. These guys, I find, are a lot sweeter than the larger peppers, but the challenge
with these guys is it’s a lot more labor intensive the remove all the seeds. So, those are the
2 main ingredients, another ingredient we’re goanna use is another pepper. Now, this is
not a sweet pepper, this is a hot pepper. This is a hot pepper I grew in my very garden
and dried it. So, what we’re goanna do is we’re goanna add some of the dried skin of
the flesh to the blender without the seeds. If you add the seeds, you’re goanna be in
for a heap of trouble, ’cause it’s goanna be super hot. So, I guess let’s go ahead and
make this dressing. So, what we’re goanna use today is this VitaMix 32 ounce carafe.
Some of you guys may have the 64-ounce VitaMix carafe, but I like the 32-ounce, especially
when making dressings. It tends to vortex better, in sucking everything better, and
it’s less to clean. So, we’re going to go ahead and simply put that in top of the blender
and were going to dump if our mangoes. I already took off the skin and the pit, so we just
have all the fruit here, the thing I want you guys to remember about the mangoes is
that they’re the number 1 fruit in the world, and they’re very high in vito-chemicals. So,
that’s really good. I want to encourage you guys to eat a plant-based diet that’s rich
in the vito-chemicals and vito-nutrients that’s found in fruits and vegetables. Next, we’re
going to go ahead and add out pepper. I deseeded the peppers. Once again, this is about ¾
of a pound, approximately. We’re going to go ahead and dump these in. I’m goanna smush
those down in there so they all fit. No problem. Finally we’re going to take my hot pepper,
and I’m going to crack this open for you guys, and we’re going to make sure we don’t get
any of the seeds, and you know what? When adding hot pepper, you can use some cyan pepper
if you don’t have some freshly grown and dehydrated peppers from your garden, if you do, add a
little but, and then taste the dressing, to make sure it’s at the right taste for you,
because this is to taste, and it’s also optional. You don’t need to add the hot spiciness, but
I like to add a little but of spiciness to make the dressing fun. Alright, that is the
last of the pepper. Now, the reason I like the peppers so much is because they’re actually
highest of any fruit on the ANDI scoring system. ANDI scoring system stands for Aggregate Nutrient
Density Index, and besides just eating fruits and vegetables, I want to encourage you guys
to eat foods that are high on the ANDI scoring list. Actually some of the foods that are
highest on the list are the kale, at 1000, and that’s why I like the leafy greens, and
it’s important to get a good amount of leafy greens in your diet each and every day. I
know you guys have no problem eating frits because they’re so good and so sweet, but
many people don’t eat enough greens in my opinion. My goal is to eat 2 pounds of greens
every day, and in salad alone, it’s ¾ of a pound of greens. If I take into consideration
all the fruits we’re blending up, this salad is 2 pounds of fresh fruits and vegetables
that you can be including in your diet that I’m including in my diet tonight for dinner.
Let’s go ahead and get blended. Sometimes when blending I like to pulse a little bit
to get everything mixed up, and it’s very important when blending you don’t want to
just let your blender run and just walk away because then you can overblend. Overblending
can cause additional oxidation, and you’ll be losing nutrients in your dressing, so only
blend as long as you need to. Alright, I think we’ve got it all blended up. So, once again,
the simple strategy for this salad, ¾ of a pound of greens, ¾ of a pound of peppers,
¾ of a pound of mango. Wow, this stuff smells really good. So, remember, 1:1:1. That’s the
easiest recipe that you’ll ever learn. Just remember the greens, the mango, the pepper,
and a little bit of hot pepper and a 1:1 ratio. So, if you’re doing 1 pound of green, do 1
pound of pepper, and 1 pound of mangoes. I found that, in ding it, I use like a whole
bunch of greens, ¾ of a pound, maybe a pound some nights, 2 peppers, and 2 mangoes. So,
let’s go ahead and pour this dressing on, and yes this is a lot of dressing, and I like
my salads flooded with dressing, because it makes the greens go down easier because eat
bite is covered in this sweet, hot, delicious goodness. Alright, so we got it almost all
poured out. What I hate, actually, is stuff at the bottom of the blender that doesn’t
some out, so I got this special spatula from William Sonoma, and if you just go in there
like, this will go around the blade, and you’ll be able to scoop out all of your organic dressing
without losing any of the rich fruit goodness going on. Alright, we got every last bit of
dressing. No dressing left behind in my house. We don’t even need a fork, just dip a leaf
in. Man, this is so good, I can’t wait to sit down and eat dinner now! Anyways, I hope
you guys enjoyed this episode and learning how to make a fresh delicious salad with some
home-picked salad greens. I want to encourage you guys to grow your own greens and grow
as much food on your property as you can. Even if you don’t have, you know, a lawn or
backyard to do it, you can row in containers, like you saw in my yard today. You can grow
in containers in your lawn or a patio or a driveway. You can also grow microgreens or
sprouts in your house so that you can say you’re growing your own food. Hopefully after
watching this episode you’ll be more motivated to eat some more fresh greens and make this
delicious dressing. My name is John Kohler with OKraw.com, hopefully we’ll see you next
time, and remember; keep eating your fresh fruits and vegetables. They’re the best.