World's Quickest Asian Slaw

I ate it so fast I forgot to take a pic. This is easy and delicious and a great way to get some raw in your diet!

1 head napa cabbage chopped
1 carrot julienned (small little sliced, better than shredded, you need a little crunch)
3 T. chopped peanuts (mine were salted and had a little lime zest)
1/4 cup rice vinegar
1 t. sea salt
1/4 t. cayenne

Toss ingredients together in a bowl. Let marinate for at least an hour and server. If you don't eat it for a day it will still be crunchy and yummy!

Avocado Soup

On Sunday I made a delicious Avocado Soup at Pure. I forgot the whole recipe but I'm pretty sure this is it. I don't think you could go wrong with changing any of these up a little bit, especially adding a little cayenne or making it more lemony. Also for those of you who are Avocadocly challenged, one of my classmates gave me this info on ordering organic avocados during the summer and it's a pretty great deal.
Full disclosure I forgot to take a pic so I grabbed this one from google image.

Avocado Soup

1 1/2 Avocados rough chop
1/2 cucumber rough chop (you can keep seeds and skin if it's organic)
zest of one lemon
2 T. fresh lemon juice
1/2 shallot finely chopped
1 C. water
1/4 t. ground cumin
1/4 t. ground coriander
1 t. white pepper (or black pepper if you don't mind the color)
1 t. salt (or to taste)
1/2 bunch cilantro (leaves only)

Put all ingredients in a blender (ideally a vitamix) and blend until perfectly smooth, the texture of heavy cream.

Garnish with micro cilantro, a squeeze of lemon and a sprinkle of coarse sea salt.

Olives, Fennel and Cumin Marinated with Citrus and Herbs

I made this at the recipe tonight. Technically it's "raw" and it sure is delicious. Serve this at your parties and wow your friends.

1/2 a bulb of fennel, thinly sliced, core removed
zest of 1 orange
zest of 1/2 a lemon
2 T. olive oil
1 t. balsamic vinegar
1/4 t. cumin
1/2 shallot thinly sliced
1 C. Kalamata Olives
1 C. Picholine olives (drained)
1 C. oil cured black olives
1 t. each of rosemary and thyme leaves

Combine all ingredients in bowl, cover and let marinate refrigerated for 24 hours.

More with Brussel Sprouts

(the only pic I could find that closely resembles the recipe, my blackberry pic is ugly.)

Last night I worked at school and was lucky enough to prepare one of the most delicious items on the menu: shaved Brussel sprouts with poppy seeds and Meyer lemon vinaigrette. The recipe I have was scaled for 100 so I'll do my best to reproduce it.

Shaved Brussel Sprout Salad with Poppy seeds and Meyer Lemon Vinaigrette
2 LBS Brussel Sprouts
1/2 T. sea salt
2 T. poppy seeds

Vinaigrette
1/2 C. Meyer lemon juice
3 Shallots, thinly cut
1/2 t. sea salt
pepper to taste
1 1/2 C. olive oil

In food processor using shredding attachment (or by hand for a mind clearing zen exercise) shave Brussel sprouts. In large bowl add sea salt and poppy seeds. Let sit for one hour at room temp.

In separate bowl, prepare vinaigrette. This vinaigrette is delicious but I'm pretty sure any vinaigrette you like would work, especially a citrussy one.

Add vinaigrette to Brussel sprouts, let sit for another hour at room temp.

Serve and have mind blown by deliciousness.