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raw-vegan:

Raw Taco Salad
Ingredients:

3 or More Ears of Corn (Cut off the Cobb)


1 Carton of Cherry Tomatoes


1 Ripe Mango


1 Large Tomato


Romaine Lettuce Leaves


Small Bunch Basil


Small Bit of Yellow or Red Onion


Bunch of Cilantro


2-3 Stalks of Celery


Juice of Half a Fresh Lemon


Optional: Avocado

Directions:
After you cut the corn off the cobb, place it in a mixing bowl.
Chop up the mango into small dices, and mix in with the corn.
Cut up the cherry tomatoes, and mix them in with the corn and mango.
Chop up the onion and cilantro. Add into the mix!
Chop up the avocado, and mix it in as well if desired.
Slither the romaine and the celery, and mix in as well!
Blend up the large tomato with a few sprigs of basil.
Pour over the mix and mush in all together!
Take a romaine leaf, and fill it up with your new taco salad filling!
Take a BIG bite and enjoy!
Zoom Info
Camera
Nikon D7000
ISO
720
Aperture
f/5.6
Exposure
1/60th
Focal Length
90mm

raw-vegan:

Raw Taco Salad

Ingredients:

  • 3 or More Ears of Corn (Cut off the Cobb)

  • 1 Carton of Cherry Tomatoes

  • 1 Ripe Mango

  • 1 Large Tomato

  • Romaine Lettuce Leaves

  • Small Bunch Basil

  • Small Bit of Yellow or Red Onion

  • Bunch of Cilantro

  • 2-3 Stalks of Celery

  • Juice of Half a Fresh Lemon

  • Optional: Avocado

Directions:

  1. After you cut the corn off the cobb, place it in a mixing bowl.
  2. Chop up the mango into small dices, and mix in with the corn.
  3. Cut up the cherry tomatoes, and mix them in with the corn and mango.
  4. Chop up the onion and cilantro. Add into the mix!
  5. Chop up the avocado, and mix it in as well if desired.
  6. Slither the romaine and the celery, and mix in as well!
  7. Blend up the large tomato with a few sprigs of basil.
  8. Pour over the mix and mush in all together!
  9. Take a romaine leaf, and fill it up with your new taco salad filling!
  10. Take a BIG bite and enjoy!
raw-vegan:

Creamy Kale Salad 
1 bunch Green Kale chopped
3 large Tomatoes chopped
1/4 Sweet Onion chopped
1/2 cup sprouted Mung Beans (or any of your favorite sprouts)
Avocado Cream Sauce (Cuisinart or Blender)
1 Navel Orange peeled
3 Avocados
Mix all ingredients together and let it sit for 30 minutes.
Zoom Info
Camera
Canon PowerShot A3100 IS
ISO
400
Aperture
f/2.7
Exposure
1/30th
Focal Length
35mm

raw-vegan:

Creamy Kale Salad 

  • 1 bunch Green Kale chopped
  • 3 large Tomatoes chopped
  • 1/4 Sweet Onion chopped
  • 1/2 cup sprouted Mung Beans (or any of your favorite sprouts)

Avocado Cream Sauce (Cuisinart or Blender)

  • 1 Navel Orange peeled
  • 3 Avocados

Mix all ingredients together and let it sit for 30 minutes.

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