I absolutely LOVE to cook. And I’m an excellent cook. But as I progressed in my raw food journey, learning to UNcook has been a bit of a challenge and something I resisted. I’ve pretty much kept things simple…smoothies, salads - both green and fruit, mono meals, maybe some pico de gallo and guacamole, the occasional dehydrated treat and that’s about it.
My excuse for not doing too much UNcooking is that I’m busy. I don’t have time for all the prep work, waiting for stuff to soak, dehydrate, etc. And for the most part, that’s still true. Now I’ve learned to prepare things on my days off from my studio and get them going in the dehydrator to enjoy later.
But occasionally, I whip up something so simple and delicious. Yesterday it was this yummy carrot salad with a mayo-flavored dressing. As in my cooking, my UNcooking measurements are all done by eye and taste. Adjust amounts to suit yourself. Check it out:
So here’s how it goes. Part one is the dressing and part two is the salad. Mix them together and eat!
Dressing:
1 cup cashews
3 tbsp raw apple cider vinegar
juice of 1/2 lemon
1 clove garlic
sea salt
dash of paprika
water
Put all ingredients in blender. Add water to get it going and keep adding till you get your desired consistency. Blend till smooth.
Salad:
2 cups grated carrots
2 handfuls of red grapes, quartered or chopped
handful of chopped pecans
Toss dressing and salad together and enjoy!