Our Uncannily Good Pecans are the star of this fresh and incredibly yummy salad from our guest blogger Andreas Hedberg. A perfect mix of crispy, raw apples, leafy Napa cabbage, gently sautéed beetroots and foraged ramson truly makes it a one-of-a-kind creation. Have it as a side salad with dinner or make it the main event - it's your call. Enjoy!

Uncannily Good Pecan Salad

2-4 servings

Ingredients

Salad:

• 200g beetroots
• 300g Napa cabbage
• 150-200g apple (preferably crisp and slightly tart)
• 1 small red onion
• 100g Uncannily Good Pecans

Dressing:

• 50g neutral oil
• 10g ramson (if ramson is unavailable, substitute with parsley and a small clove of garlic)
• 10g Dijon mustard
• 10g apple cider vinegar
• A pinch of salt

Directions

Peel, dice and sautée the beetroots in some oil for 15-20 minutes until tender and have developed some surface browning. Blend vinegar, oil, mustard, salt and ramson with a hand blender. Chop cabbage and apples, mix with the dressing in a bowl. If served as a side sallad, just mix all in one bowl, or build on a plate for separate serving.

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You know those days when you don't have anything planned for dinner but you've still got to eat? That's my day - every day! So today I was craving walnuts and made an amazingly good salad with This is Nuts' Whole, Wonderful Walnuts. They are really crunchy and taste fantastic. I had some walnuts on hand that I had soaked for 8 hours and then dried for 24 hours at 110 degrees, because I was about to make a raw apple pie. Soaking and drying the walnuts in the oven makes them easier to process when you're baking, but is not really necessary for this recipe. Either way, the salad, as the rest of my recepies was so, so good! And yes, I know that I´m bragging, but you know what – that's OK. In Sweden, we don't brag enough when we're good at something!

Wonderfully Wholesome Walnut Salad

4 portions

Ingredients

• 2 TBS Organic Love Coconut Oil
• 4 chopped garlic cloves
• 4 chopped tomatoes
• 4 dl cooked black quinoa
• 1/4 dl flax seed oil
• 1/4 dl apple cider vinegar
• 4 TBS garam masala
• 2 TBS paprika powder
• 2 TBS thyme
• 2 TBS basil
• 2 tsp black pepper
• 2 tsp of mineral salt
• 4 dl chopped flat-leaf parsley
• 1 chopped lettuce
• 4 grated carrots
• 4 chopped fresh onions

Topping

• 1/4 dl pumpkin seed oil
• 2 dl walnuts

Directions

Fry the garlic and tomatoes in the oil for 4 minutes. Add the quinoa and stir for a few minutes. Keep it simmering at a low temperature and add the oil, vinegar, garam masala, paprika powder, thyme, basil, black pepper and mineral salt. Stir everything for about 2 minutes. Now blend in the remaining ingredients and stir until everything is mixed well. Divide the salad on 4 plates. Top it with the pumpkin seed oil and finally the walnuts!

Enjoy!

/Mekto

About Mekto

Mekto Ganic´ is a holistic raw food and vegan chef who has been teaching about plant-based food for over ten years. Mekto is also a certified nutritionist, recipe developer and author of several gluten-free and vegan cookbooks  health tutor and health motivator. Through her business mEKtO made in Sweden she helps others improve their health and reach wellness goals like weight loss and overcoming sugar addiction.

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"Hey Pesto" Raw Zucchini Pasta with Cashew Sauce

4 servings

Ingredients:

• 800 gr shaved zucchini
• 400 gr seaweed noodles

Almond pesto:

• 1 dl Miss Valencia Almonds
• 1 garlic clove
• 0.5 tsp sambal oelek
• 1.5 tbsp olive oil
• 4 tomatoes
• 2 dl basil
• 0.5 tsp salt

Cashew dressing:

• 2 dl Perfect Cashews (soak overnight in water)
• A pinch of salt and white pepper
• 1 tsp crushed garlic)

Directions:

For the pesto, mix Miss Valencia Almonds and garlic with sambal oelek and olive oil in a food processor. Cut the tomatoes and remove the seeds. Chop the basil and mix it and the tomatoes with the almonds and garlic.

For the cashew dressing, grind the Perfect Cashews in a food processor and add water until smooth and creamy. Add more water if neccessary.

Shave the zucchini in thin slices using a mandoline or vegetable slicer and prepare the noodles according to the directions on the package. Mix noodles and zucchini with the cashew dressing. Top with pesto, fresh cherry tomatoes, olives and some fresh basil.

Enjoy!

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