street-salad1Mr E has been so amazing this week by joining me in eating lots of raw food. As part of the research I’m currently doing into raw vegan diets for a college project, I am also having to experience eating a 100% raw vegan diet for 1 week. This is day 4 and I’m feeling really good; physically I feel lighter and full of energy, while mentally I feel really alert and focused. There is a lot of research suggesting the many benefits of eating  a raw vegan diet such as weight control and enhancing the body’s ability to prevent and fight many chronic diseases. Although I don’t think this is something I could follow 100%, because I love the comfort of warm food especially on a cold day, this week’s experiment has reminded me of how important it is to include more phytonutrient rich raw foods into a regular diet and that there are so many incredibly delicious ways of preparing raw meals. I expected to be feeling hungry all the time but the food I’m eating is soooo tasty that it’s satisfying all my senses. Plus there’s some amazing treats you can have on a raw vegan diet and I’ll let you in to my little raw chocolate secret in the next couple of days!!

But back to today’s lunch… E was so raring to get stuck in that I hardly got a chance to take photos. I love this little street salad recipe, it was a meal in itself for us today, but it’s also really good as a starter for dinner parties. It’s a salad canapé! The dressing is also just unbelievably delicious. Happy munching!

street-salad3street-salad2street-salad4street-salad5street-salad6

Salad:

2 mini gem lettuces

1 small packet of cherry tomatoes

1/2 cucumber

4 sundried tomotoes

1/2 avocado

4 sprigs of spring onions

Dressing:

2 tbsp shelled hemp seeds

1 tsp Nutritional Yeast

a good squeeze of lemon (adjust to taste)

1/2 tsp tahini

2 tbsp Olive Oil (also lovely with Avocado Oil)

1-2 tbsp water depending on the consistency of the dressing you prefer

a grind of Himalayan salt (to taste)

Peal back the mini gem lettuce leaves and arrange on a plate. Chop up the rest of the salad ingredients and mix together well so that the avocado becomes a bit creamy.

Blend all the dressing ingredients together in a food processor or with a hand blender.

Place the chopped veg mixture into the mini gem lettuce leaves and add a drizzle of the dressing.

Enjoy! xx