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2016 update: Aha, you noticed?! Welcome. Yes, we wanted to bring the site back online again, mainly because it's so packed with articles and information. It will be a work in progress for some time, as we changed web platforms and all sorts of tech stuff. So, a lot of links are hard-coded to old Wordpress-style links... just awful. But, in time we'll get all of it back in shape. For now, enjoy clicking around and reading!

In some recent Summertime Raw posts, we've focused on preparing delicious, nutritious raw foods *while* on the go. Today, however, we're doing an outing with all of the prep work done at home -- so no need to pack knives and cutting boards! We're also focusing in on a few seasonal ingredients. You'll see some really tasty uses for mint, and we'll also take a look at some wonderful edible flowers. Here's the video:

In the video, we showed three salads. The first is a salad that we haven't yet named. Here's that recipe (measurements are approximates):

Yet To Be Named* Salad:

~ 3+ cups shredded carrots

1 sliced red pepper

1 sliced yellow pepper

chopped peas w/ the pods

~ 1 cup shredded cucumber

~ 1/2+ cups raisins

~ 3 Tbsp. almond butter

~ 2 Tbsp. olive oil

salt

** LOTs of fresh mint, chopped **

[*Can you help us name the salad above? If so, please suggest a name in the comment section!]

The second salad you saw in the video (the yellow egg-salad-looking thing) appears in our free Raw Recipes eBook. So, if you don't have that, make sure to sign up now and get it! Finally, the third salad was:

Improvised Fruit Salad w/ Dazzling Cornflowers

Blackberries, whole

Strawberries, quartered

Banana, sliced

It's best use a citrus-based sauce on such a dish to help preserve the fruit and keep it from oxidizing. So, in a food processor, process one orange, a small handful of strawberries, and two mint leaves. Pour this over the fruit and mix. Then sprinkle on some hemp seeds, and (if you can find some), a handful of gorgeous edible wildflowers (we used strikingly blue Bachelor Buttons, aka cornflowers) to really transform an already great dish into a bowl of undeniably magical, sparkling wonderment.

Now, while the mint tasted absolutely *perfecto* in the first salad, Wendi didn't find the mint a perfect match for the fruit. I thought it was pretty tasty, though, so you may want to experiment with that. I will share one remarkable afterword, though:? After we'd eaten and taken our long, hilly stroll through the verdant Summer woods of Frick Park, we returned to our car to leave. As I approached the car, a nearby man called over and said, "Hey, I saw a great-looking fruit salad you were eating earlier. Do you have any left that you might want to sell to me " Now, how many times has a stranger approached you in a park asking you to sell him fruit salad !? This is what happens when you transform "already great" into "undeniablly magical, sparkling wonderment." What can you transform in this manner TODAY !

Original Comments

Below, we have included the original comments from this blog post. Additional comments may be made via Facebook, below.

On July 6, 2009, Faye wrote:

The unnamed salad reminds me of an Israeli Carrot Salad I make. How bout: Exploding Taste in your Mouth Salad ;)

On July 6, 2009, Eva wrote:

How about Supreme Salad? Or Red Ribbon Salad - you have carrots, you have red peppers, so it sort of looks like a colorful ribbon:)

On July 6, 2009, JoAnn Dee wrote:

Since you refered to the salad as the Hy def salad I think you should call it the High D salad

On July 6, 2009, Mary wrote:

Looks to me like it should be Rainbow Salad. Not quite, but almost all the colors of the Rainbow.

Let's see, ROYGBIV

Red Pepper
Orange Carrot
Yellow Pepper
Green Peas
Blue (maybe blueberries, nah, probably not
Indigo (don't have a clue)
Violet - maybe we could cheat and call the raisins violet

Still like Rainbow Salad - it's pretty close

Mary

On July 6, 2009, Joanna_Steven wrote:

Freshness in Bowl Salad!
Creamy n' Crunchy Salad :)

On July 6, 2009, Lisa wrote:

How about Minty Almond Butter Salad

On July 7, 2009, sheryl miler wrote:

Hello Jim and Wendi,
I think it would be good to name it something where you are while eating it eg
Summertime Salad
Salad in the Park

It looks yum!
Also I poste a question in the A.R.D about organising a green smoothie challenge, I wanted to be accurate about minerals that went it to it etc.

Anyway great stuff to be in the park our temps in Australia about 11 which can be beautiful when the sun shines!
Thanks so much
for your efforts.
sheryl
canberra
australia

On July 7, 2009, Lori wrote:

I agree with Sheryl that it should be named after what it does, where it goes, how it's best used or how it fits in - "Salad a-go-go " I also like a nice descriptive title such as Mary's "rainbow" idea because it is very colorful and I would eat something with that name sight or recipe unseen. Hmmm..."Rainbow a go-go " It also reminds me of a cooked version of a veggie dish I use to make that was called "Confetti." Funny, I just made something similar last night, it was the first time I added a nut butter sauce to my veggie salad combo and it was great - lots of colorful green, red and yellow peppers and extra red onions, they taste so good when they marinate for a little while and I like using a heap of grated carrots for a salad base for a change from a green salad. Sure wish I could go outside to "picnic" somewhere - I'm here in Phoenix at 110 degrees today and climbing by the weekend - not much outdoor activity around here this week!

On July 7, 2009, enzymeluv wrote:

hey, for a guy that is married, that's a handsome looking "bachelor salad".... your dog is fighting over who gets first dibs at the salad.

On August 4, 2009, Tracy wrote:

that salad looks yummy and so does the not egg salad -- how about minty rainbow salad -- looks like a lovely park

hugs T