Raw Rainbow Slaw and Spinach and Rose Pesto
These two recipes (plus a rose balsamic) will blow your mind with its natural flavors and vibrant colors.
Ingredients
- Rose + Berry Balsamic Dressing:
- 2 lemons juiced
- 3 tablespoons balsamic vinegar 1.5 tablespoons rose powder
- 1 cup berries and/or fresh cherries 3⁄4 cup rose tea
- 1/2 cup extra virgin olive oil
- Pinch of salt optional
- Spinach + Rose Pesto:
- 2 cups of spinach
- 2 tablespoons balsamic vinegar
- 1 tbsp rose powder
- 1/4 cup walnuts
- 1/2 cup coconut milk
- 1/2 cup cup extra virgin olive oil
- Pinch of salt
- Rainbow Raw Slaw:
- 2 small carrots grated
- 1/2 large beet grated
- 1/2 fennel bulb white parts, grated
- 1 cup cabbage grated
- 1 pomegranate deseeded (or sub 1 apple, diced) 1/4 cup fresh cilantro, chopped
- 1 1/2 large lemons juiced
- 1/4 cup walnuts chopped
- Salt to taste
Instructions
- Rose and Berry Balsamic:
- Add all of the ingredients, except the oil, to a high powered blender. Blend on high until smooth, then bring the blender to low speed and slowly drizzle in the olive oil until fully emulsified.
- Spinach and Rose Pesto:
- Add all of the ingredients, except for the oil, into a high powered blender.
- Blend until mixed together, then bring the blender to low and slowly add in the oil while blending until fully emulsified and pureed.
- Rainbow Raw Slaw:
- Grate the carrots, beet, cabbage, and fennel in a food processor or with a grater and place into a bowl.
- Add the lemon juice and salt and massage until well incorporated
- Add the pomegranate seeds, cilantro, walnuts, and cilantro, then serve.
- *The lemon juice helps to preserve the freshness of the vegetables and gently break down their cell walls for easier digestion.