HEAVENLY HARVEST GARDEN

by Chef Chaya-Ryvka Diehl

harvests

Serves 2 entree sized salads or 4 appetizers

Ingredients:

Dressing

3 tbsp. Walnut, pumpkin seed, flax, chia or good quality oil of choice

1 tbsp. Coconut vinegar, or apple cider vinegar

½ tsp. Prepared mustard – I like Edens brand for it’s simple and wholesome ingredients

2 tsp. raw organic honey

Salt and pepper to taste

 

Salad Ingredients

2 handfuls of Dandelion greens, chopped into inch and a half sized pieces

½ head Frisee, mildly torn

½ Fuyu persimmon, thinly sliced

¼ small to medium Red onion, thinly sliced lengthwise – optional

 

Add-ons

½ pear, thinly sliced

3-4 tbsp. Pomegranate seeds

coarsely chopped walnuts or other nut or seed of choice (I recommend using nuts or seeds that have been soaked and dehydrated first.  You can even find these pre-prepared now at the health food store.)

 

Method:

1. Whisk all the dressing ingredients and set aside.

2. Toss salad ingredients in a bowl with the dressing.

3. Toss pear lightly and add pomegranate seeds.

4. Top with walnuts or other nut or seed of choice.

 

MEET CHEF CHAYA

chayaa

Chaya Ryvka of http://www.theLivingVision.com is a raw food Chef  & most well known as a gourmet raw food Pastry Chef.  Her five star desserts have attracted students from around the globe, and brought her to cater events like the wedding cakes for Angela Stokes and Matt Monarch’s RAW union wedding festival.  Chaya-Ryvka’s extensive raw food training includes many years spent as  personal assistant to Elaina Love o, apprentice to Mathew Rodgers of Coracao Confections, Pastry Chef & Bakery Supervisor for Cafe Gratitude.

 

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