Summer Salad With Avocado and Corn

Salads are one of my favorite foods because they are low in calories and high in nutrients. And best of all, you can add just about any ingredient to make them just as tasty as any other dish. Commercially packaged salad dressings work well, but they contain a ton of ingredients that we really should not be putting into our bodies. So I always look for natural ways of sprucing up a salad in order to avoid harmful ingredients.

This Avocado and Corn Summer Salad is one of those salads that uses natural ingredients and yet has all the flavor. Everything in the recipe is raw, except for the corn. But if you can get non-GMO and organic corn then you could easily use raw corn as well.

I love how the flavors all blend together in the recipe and the overall flavor is somewhat of a sweet and sour taste, which is due to the lemon and corn. I did not have the garlic salt and added the sea salt as recommended as a substitute and it turned out great. Click Here for the recipe.

Simple Strawberry Pulp Mousse

It always seems like a waste to throw away the pulp after making fresh fruit juices, but there are many ways that the pulp can be used. Strawberry pulp, for example can be used to make a delicious strawberry pulp mousse. The ingredients that I used for this recipe are very simple and it only takes a few minutes to make the treat.

The only downfall about this raw mousse recipe is that the pulp contains a lot of small seeds. Nonetheless, with the coconut and maca flavors it is a delicious treat that you can serve up for dessert or enjoy it as an afternoon snack.

Instead of the strawberry pulp, you can also use whole strawberries to make the mousse. Just remember that the strawberries contain juice, which means that you will have to ease up on the nut milk in order to keep a nice consistency. To compensate for the reduced amount of nut milk, you can simply make the milk with less water. Click Here for the recipe...

Asparagus and Green Beans

Asparagus is always best when it is fresh and in season. So I have been having my share of it this season to last me for the rest of the year. And although I am a huge fan of the raw food diet, I have not tried raw asparagus yet. Perhaps in the future I might advance to that stage, but for now I will continue to enjoy lightly steamed asparagus.

One of my favorite and easiest ways to prepare the asparagus is to lightly steam it and dress it with olive oil and a sprinkle it with unrefined sea salt. Sometimes I also like to add a bit of Parmesan cheese, even though it is a processed food. I try to stay away from the processed stuff, but I still cave once in a while.

But today, I decided to try something else after stumbling upon a recipe for asparagus and green beans with citrus/garlic oil. The recipe calls for the zest and juice of a clementine to add more flavor to the dressing. I did not have a clementine, so I used about half of an orange and I admit, I like the extra zest.

Besides the great taste, the recipe is fast and easy to make and can be served as a main meal or as a side dish. I eat very plain, so I enjoyed is as my main meal.