Cabbage Carrot and Pineapple Salad

Ingredients:

Use equal amounts of:
Cabbage
Carrots
Pineapple, fresh

Preparation:

We find that the easiest way to make this cabbage carrot and pineapple salad is in a food processor, using the small shredding blade.

Thoroughly wash the cabbage and cut in chunks that will fit into the throat of the food processor. Wash and peel the carrots. Wash the pineapple and twist off the top. Cut the pineapple into lengthwise wedges and remove the peel.

With the food processor running, slowly feed in the cabbage, carrots, and pineapple pieces. When the container is full, or you have shredded all the ingredients you desire to make into the salad, stop the food processor, open the cover, and dump the container contents into a bowl and mix well. Repeat the process if you are making more salad.

Cover the top of the bowl with plastic wrap and place in the refrigerator for a couple of hours, letting the salad marinate to enhance the flavor.

Serve and Enjoy!

http://www.all-creatures.org/recipes/salad-cabcarpine.html

Endive "cups"

(for 10 leaf cups, double is needed)
1 head endive
1-2 carrots, grated
1/3 cup raw almond butter
½ cup almonds soaked overnight

Separate and wash endive leaves. Mix carrots and almond butter. Spoon into leaves. Top with ground almonds. Arrange on platter.

http://www.loloville.com/rawfoodrecipes.htm

Carrot Pate

5 carrots
2 cups almonds, soaked 12-48 hours and blanched
1/4 cup carrot or other fresh juice
1/4 cup finely chopped green onions
3 tablespoon lemon juice
Celtic salt to taste
Ground kelp

Process in food processor or champion juicer with solid plate. Roll in lettuce leaves, use on salads, or rolled in Nori.

http://www.loloville.com/rawfoodrecipes.htm