The following recipes are great for any vegetable marinade.
Tender vegetables such as sprouted beans should be marinated for just 1 hour so add last.
Do not marinate lettuce, it will wilt. Simply serve the marinated vegetables WITH bowls of fresh washed and crisp lettuce and other salad greens
This is a great way to enjoy raw root vegetables at the height of their season so, yes these can also be used for winter salads.
No soy, salt or pepper is used in any of the recipes, simply substitute with kelp, dulse (sea vegetables) and/or nutritional yeast.
Enjoy great, SUPER HEALTHY, food IDEAS from the PEACE LOVIN' TIMES OF THE 60'S & 70'S
DRESSING for 4 cups of TENDER VEGETABLES inc. bean sprouts, marinating does not use much dressing as the vegetables break down and release their own juices.
2 tsp honey
3 lemons juiced
2 tsp lemon zest
4tbsp extra virgin olive oil
2 tbsp ground kelp or dulse
Blend or shake in a covered jar, and pour over the vegetables. Marinate 1 hour covered in fridge.
This is also for 4 cups chopped/diced root vegetables
1/2 cup extra virgin olive oil
2 tbsp kelp/dulse or nutritional yeast
1tbsp honey or agave syrup
juice 2 lemons
2tsp dried basil ( or you may add fresh basil leaves on serving)
2tsp dried sage (same as basil)
Marinate overnight covered in fridge or very cold dark place.
DRESSING FOR SIMPLE TOMATOES, ONION AND CUCUMBER SALAD
This is for just 3 cups mixed chopped vegetables
1/2 cup cider vinegar
4 tbsp extra virgin olive oil
1 tsp dried basil ( see previous recipe)
1/2 tsp dried oregano( see previous recipe)
1 tsp ground kelp, dulse or nutritional yeast
2 cloves garlic smashed and minced
Mix well then marinate 2 hours covered in fridge, add fresh herbs on serving.
(minced fresh rosemary or thyme to serve)
Fresh, Marinated vegetables are perfect for any meal..great packed on ice for picnics and BBQ's..GROOVY MAN!
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