My S&M Salad Recipe

Cool salads are perfect on a warm summer day! I have been having this salad a lot lately. I created the creamy dressing as an alternate for Sarma Melngailis' popular S&M Salad.The salad is simply mixed baby lettuce with avocado cubes, a sprinkle of hemp seeds, and some torn dulse. Sarma has her recipe for the famous S&M salad posted in this interview. It is also in her most recent book, 'Living Raw Food'.

Creamy Macadamia-Lime Hemp Dressing

Ingredients:
1 cup macadamia nuts
1/2 cup fresh lime juice*
1/4 cup fresh water
1/4 cup hemp seeds
1 tablespoon agave, more or less, to taste
additional 1/4 cup fresh water or more if needed

1. In blender, combine nuts, lime juice, 1/4 cup water, and agave until creamy.

2. With blender running, add additional water until desired thickness is reached.

3. Mix in hemp seeds by hand.

Makes enough for 2 or 3 good sized salads. Keep in fridge 2-3 days in glass jar.
This is awesome as a dressing in a plain avocado half.

*to get the most juice out of your lime, have them at room temperature, press down on them and roll back and forth several times on the counter before cutting and reaming.



Raw Rosemary Crackers

Ingredients:
2 cups almonds, soaked 8 hours, rinsed and drained
1/2 cup whole golden flax seed, ground after measure
1 cup fresh water
1/4 to 1/2 cup nutritional yeast
1-2 tablespoons fresh rosemary
1/2-1 teaspoon salt
Additional rosemary for top of crackers, optional

1. In food processor fitted with "S" blade, process almonds until coarsely ground.

2. Add nutritional yeast, flax, rosemary, and salt, and process until combined. Adjust seasonings as desired.

3. With machine running, pour in water to form dough. Let mixture stand a few minutes to thicken if it seems too wet

4. Divide mixture in half and roll out onto 2 teflex sheets, sprinkle with additional rosemary if desired, and score into crackers. These are scored into 1" and 1/4" crackers. Check my post about making breads and crackers for some helpful tips:)

5. Dehydrate at 112 degrees for about 8 hours, flipping about halfway through. Drying time depends on thickness of crackers.

6. Store in glass jars for several weeks.

This is a very forgiving cracker recipe. It will work with more or less flax seed, rosemary, yeast and salt according to your personal preference:) These are also excellent using different herb blends, especially Italian mixed herbs, za'atar, or Herbes de Provence.

I could not resist making my own "Rosemary Quackers"...hehe, sorry:)

Check your dulse carefully!!!!!

I buy the large whole dulse in the bulk bins, and they usually contain a shell or two. This little critter was hiding!

A word about raw almonds...

As you probably know, all almonds purchased in the U.S. are now pasteurized. I still soak my almonds at least 8 hours before using them. They plump up and are very easy to peel at this point if desired. They pop right out of the skin if you pinch them after soaking.
The almonds in the picture show unsoaked (top right), soaked (bottom right), peeled(bottom left), and the empty skins (top left). Notice the soaked almonds get a white point that sticks out at the tip. The soaked almonds are smooth and plump, and quite a bit larger than unsoaked. The soaked almonds can be dehydrated and ground for almond flour, or just a crunchy snack.