Page 13 - Jan Feb 2015

earrings in my hands revealed that they are beautifully made and not the least bit flimsy. Mary Jane also creates recycled gold-filled jewelry. Unique, well-priced, local. What’s not to love?
Back to produce! Caiti from Red H Farm says that these are braising greens. Aren’t they pretty? One of the reasons I enjoy the farmers market is because I am able to hear first-hand from the vendors about the products they sell. Caiti tells me that although these are labeled ‘braising greens’, her favorite way to prepare them is tossed with a simple salad dressing. Because they are tender young leaves they don’t necessarily need to be cooked to be enjoyed.
Farmers Market Local Winter Greens Salad
Mix together any amount and proportion of the following ingredients:
tender, young braising greens green onion
shredded carrots
edamame
1 TB chopped fresh cilantro
Honey Dijon Vinaigrette
3/4 cup Olive Oil
1/4 cup Lemon Juice
2 Cloves Garlic
2 Tsps Dijon Mustard 1-2 TBS Honey
1/4 cup Vinegar
Salt and Pepper to taste
Put all ingredients in a jar, seal tightly and shake vigorously and pour immediately onto salad. Half recipe, or refrigerate leftover dressing.
2 Tablespoons ground flaxseed
2 cups fresh or frozen raspberries
1 pear, cut into 4 pieces and cored
1 banana, peeled
2 pitted dates (optional)
1/2 bunch kale (or other mild green such as collards or bok choy)
3-4 cups fresh water
3-4 ice cubes
2 Tbs. raw almond butter (optional)
Blend flax seed in a dry Vitamix or other high speed blender. Add in the rest of the ingredients and continue to blend until very smooth.
Raw Food Transformation with Audrey Fontaine, www.audreyfontaine.net (831)521-8864
Raspberry Pear Green Smoothie
by Audrey Fontaine
March/April 2015 The Wave 13