Make an Artistic Avocado and Red Cabbage Salad - Ligia's Kitchen
Uploaded by ligiapop on 15.12.2010
Transcript:
Welcome to my show!
My name is Ligia Pop. I am a raw vegan chef, and the author of "Retete Vegane Fara Foc" -- a raw vegan recipe book.
You can find me at ligiapop.com, where I publish articles and recipes about the raw vegan diet and lifestyle.
This video is part of a series of shows where I will demonstrate raw vegan recipes.
Enjoy the show!
Avocado and red cabbage salad an original recipe by Ligia Pop
We have a sliced avocado, which I will cut into smaller pieces with a ceramic knife.
Take care not to cut yourselves, ceramic knives are very sharp.
We'll do the same for this second half of the avocado.
I use a ceramic knife because it will not oxidize the avocado or any fruit or vegetable sliced with it.
Metal knives will quickly oxidize anything we cut with them.
Let's put this aside for now.
I went to the market recently, and bought these wonderful little red cabbages.
I adore them when they're this small, because I know they haven't been grown with chemicals.
I bought them from a little old lady who assured me she grew them naturally.
You can see they're natural.
We'll add them to the food processor.
I'm slicing them so it's easier for the food processor to mince them...
... and also to minimize the processing time.
Okay... let's also add a quarter of this small onion.
Let's also add some ground walnuts. (I ground them prior to filming.)
It's easier that way...
We'll add half a cup into the processor.
And let's also add the lemon juice, about a tablespoon of it.
Two cloves of garlic.
I'm making this up as we go along, let's see what we get!
A little bit of salt... sea salt, of course.
Now for a bit of noise...
We need to check the texture to see if the cabbage's been minced well enough. If not, we'll process it a bit more.
It smells really good!
Let's transfer this to a bowl.
By the way, I'm using a food processor which is also a blender.
It's a Philips, it has over 1,000 Watts of power.
It's acceptable. I can't compare it to a Vita-Mix or a Blendtec, but it's good.
Let's put this aside and return to the avocado.
It smells really good.
Let's puree it a bit with the aid of a fork -- or we can leave it in cubes, just the way I cut it.
I'm using a wooden spoon for this -- it's important to minimize raw food's contact with metal, in order to avoid oxidation.
Let's mix this well.
Let's see what we got!
It's a wonderful salad, it smells superbly!
Let's see how it tastes.
Mmmm... delicious!
Let's add just a little bit of salt -- it's a bit sour because of the lemon.
If you'd like, you can add parsley, minced dill or thyme, to your taste.
During the summer, you can add a tomato, or a red bell pepper, too.
Let's arrange it on a plate.
I'm going to use a mold with a press, to help me set it into a nice shape.
It smells really good...
Now it's set into the shape I wanted, and we'll need to decorate it.
We should always pay attention to the aesthetics of food.
We have alfalfa sprouts here, they've been growing for the past 3-4 days.
They look great, and they're also very healthy and very tasty.
Maybe some (or many) of you have already seen this tool, which is used to make carrot ribbons.
You first peel the outer skin.
It's like sharpening a pencil...
Now the salad's almost done!
Let's use some of the ground walnut to finish off the decorations.
Just a little more...
Now we're done!
I added the alfalfa sprouts because they're a rich source of Calcium, Magnesium, Iron, Zinc, and the eight essential amino acids.
We've got a healthy, great-looking salad here for our families!
Thank you for joining me! Until next time!
My name is Ligia Pop. I am a raw vegan chef, and the author of "Retete Vegane Fara Foc" -- a raw vegan recipe book.
You can find me at ligiapop.com, where I publish articles and recipes about the raw vegan diet and lifestyle.
This video is part of a series of shows where I will demonstrate raw vegan recipes.
Enjoy the show!
Avocado and red cabbage salad an original recipe by Ligia Pop
We have a sliced avocado, which I will cut into smaller pieces with a ceramic knife.
Take care not to cut yourselves, ceramic knives are very sharp.
We'll do the same for this second half of the avocado.
I use a ceramic knife because it will not oxidize the avocado or any fruit or vegetable sliced with it.
Metal knives will quickly oxidize anything we cut with them.
Let's put this aside for now.
I went to the market recently, and bought these wonderful little red cabbages.
I adore them when they're this small, because I know they haven't been grown with chemicals.
I bought them from a little old lady who assured me she grew them naturally.
You can see they're natural.
We'll add them to the food processor.
I'm slicing them so it's easier for the food processor to mince them...
... and also to minimize the processing time.
Okay... let's also add a quarter of this small onion.
Let's also add some ground walnuts. (I ground them prior to filming.)
It's easier that way...
We'll add half a cup into the processor.
And let's also add the lemon juice, about a tablespoon of it.
Two cloves of garlic.
I'm making this up as we go along, let's see what we get!
A little bit of salt... sea salt, of course.
Now for a bit of noise...
We need to check the texture to see if the cabbage's been minced well enough. If not, we'll process it a bit more.
It smells really good!
Let's transfer this to a bowl.
By the way, I'm using a food processor which is also a blender.
It's a Philips, it has over 1,000 Watts of power.
It's acceptable. I can't compare it to a Vita-Mix or a Blendtec, but it's good.
Let's put this aside and return to the avocado.
It smells really good.
Let's puree it a bit with the aid of a fork -- or we can leave it in cubes, just the way I cut it.
I'm using a wooden spoon for this -- it's important to minimize raw food's contact with metal, in order to avoid oxidation.
Let's mix this well.
Let's see what we got!
It's a wonderful salad, it smells superbly!
Let's see how it tastes.
Mmmm... delicious!
Let's add just a little bit of salt -- it's a bit sour because of the lemon.
If you'd like, you can add parsley, minced dill or thyme, to your taste.
During the summer, you can add a tomato, or a red bell pepper, too.
Let's arrange it on a plate.
I'm going to use a mold with a press, to help me set it into a nice shape.
It smells really good...
Now it's set into the shape I wanted, and we'll need to decorate it.
We should always pay attention to the aesthetics of food.
We have alfalfa sprouts here, they've been growing for the past 3-4 days.
They look great, and they're also very healthy and very tasty.
Maybe some (or many) of you have already seen this tool, which is used to make carrot ribbons.
You first peel the outer skin.
It's like sharpening a pencil...
Now the salad's almost done!
Let's use some of the ground walnut to finish off the decorations.
Just a little more...
Now we're done!
I added the alfalfa sprouts because they're a rich source of Calcium, Magnesium, Iron, Zinc, and the eight essential amino acids.
We've got a healthy, great-looking salad here for our families!
Thank you for joining me! Until next time!