As part of the 30-Day Pilates challenge organized by Breathe Pilates, all participants were invited to attend a nutritional talk by Dana Heather at Balanced Living Asia, the living food institute which also houses a cafe. I’ve been anticipating for this nutrition talk the moment I got invited to take up the 30-Day challenge because I knew that Dana Heather would be sharing about the raw food diet which I’m highly interested about. Unfortunately, I was unable to attend the nutrition talk due to work commitments but thankfully, I manage to get hold of the raw food recipes shared by Balanced Living.
I’m pretty much into raw food lately but I dare not proclaim myself to be a raw foodist yet because I felt that my diet isn’t entirely or largely raw so to speak. However, the more I researched about this diet, the more I felt convinced that this diet was exactly what my body has been seeking for. But it does take quite alot of willpower and determination to go fully raw. Nevertheless, to keep myself inspired and motivated, I would watch YouTube videos of raw foodists sharing tips and recipes of their diets and read articles on health and nutrition. One of my favourite raw foodie YouTuber is Kristina who runs RawFully organic, a co-op store in the U.S. She’s truly an inspirational figure when it comes to eating healthily.
So, today I am going to share a raw food recipe by Balanced living which I’ve tried out last week. I wasn’t feeling confident about making something really delicious with raw ingredients after I failed a couple of times before but this time, with the given recipe and after much practice, I was surprise by how amazing a raw salad dressing could taste. Toss the Mayo, Italian Zest and even balsamic vinegar because this raw salad dressing will totally change your impression about eating fully raw!
Below is the raw salad dressing recipe adapted from Balance Living. The recipe below is slightly modified from the original to keep things simple.
Rell Bell Pepper Dressing
Chopped red bell pepper ( 1 large pepper)
1/4 cup shredded carrot
1/2 inch piece of ginger
1 teaspoon of chopped garlic
3 Tablespoon of lemon juice
A pinch of himalayan sea salt
2 tablespoon of Olive oil
Water, if needed
Place all the ingredients into the blender and blend until you achieve a nice and smooth consistency. Serve over salad, veggie pasta, cooked quinoa or beans. It’s perfect as a cracker or chip dip as well.
I paired my morning bowl of salad with a glass of green juice that day as well.