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Salads

 

Green Papaya Salad

Created by: Raw Chef Nazir Nekhrahiyah at Yah’some Living.com

Raw papaya contains Papain highly beneficial in the deficiency of gastric juice. Also helps to cure excessive unhealthy mucus in the stomach, dyspepsia and intestinal irritation. Plus it’s super delicious!

  • 1 teaspoon whole garlic cloves
  • 2-10 small thai chilies, to taste
  • 1 tablespoon sucanat sugar
  • 1/2 teaspoon salt
  • 1 long bean, broken into 1.5″ pieces
  • 1 tomato
  • 2 teaspoons fresh lime juice
  • 1 cup shredded green papaya
  • 3 tablespoons dry roasted hazelnuts

Directions

  1. Begin by preparing the papaya by peeling the green skin (I use a potato peeler).  Use a grater with big holes to create long strips.
  2. In a ceramic mortar & pestle, add the whole garlic cloves and chilies. Pound with the pestle a few times to mash, then add the long beans.
  3. Pound a few more times, and add a pinch of papaya. This helps mix the garlic & chilies. Pound some more.
  4. Add the sucanat sugar, fish sauce or salt and pound more. Make sure everything is well mixed.
  5. Add the tomato, chopped into large pieces. Pound more, but not as hard. Add the lime juice and the rest of the papaya. Pound about 10-15 times while mixing with a spoon. You want to evenly coat the papaya with the juices while pounding the flavor into the papaya, but don’t pound so hard that the papaya disintegrates. Add the hazelnuts, mix and serve.

 

 

 

 

 

 

Raw Organic Beet-Red Green Tea Kelp Noodle Salad (Sweet-Spicy)

Created by: Raw Chef Nazir Nekhrahiyah at Yah’some Living.com

Ingredients:

• 1 bag Sea Tangle Raw
Green Tea Kelp Noodles
• 1 medium raw beetroot
• 1-diced tomato
• ½ red bell pepper
• ½ green bell pepper
• 2 grated carrots
• ½ cup of fresh chopped pineapples
• 1 cup of mung bean sprouts
• 1 tbl. of Agave nectar
• ½ tsp. of Himalayan pink sea salt
• ½ tsp. red pepper flakes
• ½ tsp. cayenne pepper

Directions:

1. Soak and rinse the kelp noodles before using. I use alkaline water to soak and rinse my noodles.
2. Scrub and wash your beetroot, and carrots. I leave the skin on but you can peel them if you prefer.
3. Use a grater to grade the beetroot and carrot. I use the number 1 grater on my salad master, but you can use any grater you have.
4. Chop red and green bell peppers and tomatoes.
5. Toss all ingredients together and let sit for ½ hour to allow flavors to meld together. It’s even better the next day.
Makes 4 servings
Note: If you are unable to find fresh organic ingredients where you normally shop, please check with you local farmers market.