Creating a balance raw meal is not always easy, especially when you want to use seasonal, locally-grown, organic produce.
For this early autumn dish I used ripe organic pears and fennel and created a deliciously fruity dressing to round up the composition. I wanted to add some pomegranate, but since it is not in season yet, I decided to use dried pomegranate seeds that are quite sensational. I also used hemp seeds and hope you will not have a difficulty finding them. Both, pomegranate seeds and the hemp seeds, are wonderfully nutritious superfoods. I encourage you to use them in your raw recipes as often as you can.
I normally eat my organic fruit with the peel on, but for this salad I decided to remove it. I dehydrated it in a dehydrator for a later use. On a cold winter day it makes a very nice tea when you add a little honey.
I normally eat my organic fruit with the peel on, but for this salad I decided to remove it. I dehydrated it in a dehydrator for a later use. On a cold winter day it makes a very nice tea when you add a little honey.
Ingredients:
for the salad
for the dressing
Method:
Tip: To make the dressing you can use the lemon juice in which you marinated the pear wedges. Simply squeeze more lemon juice if needed.
In radiant health, passionately raw - Dominique
Dominique Allmon@2014
for the salad
- 2 ripe, firm pears
- 2 medium large fennel bulbs
- 2 tsp dried pomegranate seeds
- 2 tsp hemp seeds
- 1 1/2 lemons
for the dressing
- 1 pear, peeled and cored
- juice of 1 lemon
- 1/4 cup cold pressed hemp oil
- 2 Tbsp virgin olive oil (optional)
- 2 Tbsp purified water (add more if the dressing turns out too thick)
- a bit less than 1/4 tsp Chinese Five Spices Powder
- 1 tsp pink Himalaya salt
- freshly ground black pepper, to taste
Method:
- Press lemon juice out of lemons into a bowl.
- Peel the pears and cut them into halves. Remove the cores and cut each half lengthwise into wedges.
- Put the pear wedges into a bowl with lemon juice to prevent oxidation. You have to work quickly or they will turn brown.
- Whiz the salad dressing using all the dressing ingredients. Adjust the taste to your personal liking.
- Cut fennel bulbs into wedges. Save the green fennel fronds for garnish.
- Arrange pear and fennel wedges on individual plates. Add dressing and garnish with pomegranate seeds, hemp seeds and chopped fennel fronds. Enjoy in good company!
Tip: To make the dressing you can use the lemon juice in which you marinated the pear wedges. Simply squeeze more lemon juice if needed.
In radiant health, passionately raw - Dominique
Dominique Allmon@2014