Direcciones IP activas totales

(Ray)

(Fogra 39)Job:02-30055 Title:FW-Balanced Raw #175 Dtp:225 Page:64

001-192_30055.indd 64 2/26/13 7:43 PM

(Ray)

(Fogra 39)Job:02-30055 Title:FW-Balanced Raw #175 Dtp:225 Page:65

001-192_30055.indd 65 2/26/13 7:43 PM

(Text)

64 Ba l a nced r aw

week 1

(Text)

ReD CaBBaGe, aSpaRaGuS, aND RaDiSh Slaw wiTh MuSTaRD ViNaiGReTTe

crunchy and refreshing, this twist to traditional cabbage slaw is full of antioxidants and cleansing vegetables, and the dijon vinaigrette provides a savory and pungent kick.

Yield: 3 servinGs | TiMe: 20 minutes (includes PreP time) | equipMenT: mortAr And Pestle or smAll Food Processor, smAll mixinG BoWl, lArGe BoWl, Peeler, mAndoline (oPtionAl)

inGredients:

For tHe vinAiGrette:

1 large clove garlic 1/2 teaspoon sea salt

2 tablespoons (28 ml) red wine vinegar

1 tablespoon (15 g) organic dijon mustard

1 tablespoon (15 ml) cold-pressed and unfiltered olive oil

3 tablespoons (45 ml) water For tHe sAlAd:

12 medium asparagus stalks, peeled into very thin strips from end to end, then cut into 2-inch (5.1-cm) strips 8 medium red radishes, thinly sliced 1 small head red cabbage, very thinly sliced or shaved with a mandoline 1/2 cup (30 g) fresh parsley, chopped 1/4 cup (56 g) hemp or pumpkin seeds

PrePArAtion:

1

to make the vinaigrette, mash the garlic and sea salt together using a mortar and pestle until you achieve a paste. transfer to a small bowl. mix in red wine vinegar and dijon mustard and stir to combine. Whisk in olive oil and water until thoroughly emulsified; set aside. Alternatively, if you do not have a mortar and pestle, blend all dressing ingredients in a small food processor.

2

to make the salad, in a large bowl, combine dressing, asparagus, radish, cabbage, parsley, and seeds, and toss to coat evenly. enjoy immediately.

noTe: this batch of slaw will stay fresh when refrigerated in an airtight, glass container for up to 3 days. dressing will stay fresh for up to 5 days. if enjoying on multiple days, refrain from adding seeds until right before serving, as this will ensure they maintain crunch.

(Ray)

(Fogra 39)Job:02-30055 Title:FW-Balanced Raw #175 Dtp:225 Page:64

(Ray)

(Fogra 39)Job:02-30055 Title:FW-Balanced Raw #175 Dtp:225 Page:64

001-192_30055.indd 64 2/26/13 7:41 PM

ReD CaBBaGe, aSpaRaGuS, aND RaDiSh Slaw wiTh MuSTaRD ViNaiGReTTe

PrePArAtion:

1

to make the vinaigrette, mash the garlic and sea salt together using a mortar and pestle until you achieve a paste. transfer to a small bowl. mix in red wine vinegar and dijon mustard and stir to combine. Whisk in olive oil and water until thoroughly emulsified; set aside. Alternatively, if you do not have a mortar and pestle, blend all dressing ingredients in a small food processor.

2

to make the salad, in a large bowl, combine dressing, asparagus, radish, cabbage, parsley, and seeds, and toss to coat evenly. enjoy immediately.

noTe: this batch of slaw will stay fresh when refrigerated in an airtight, glass container for up to 3 days. dressing will stay fresh for up to 5 days. if enjoying on multiple days, refrain from adding seeds until right before serving, as this will ensure they maintain crunch.

(Ray)

(Fogra 39)Job:02-30055 Title:FW-Balanced Raw #175 Dtp:225 Page:65

001-192_30055.indd 65 2/26/13 7:41 PM

(Ray)

(Fogra 39)Job:02-30055 Title:FW-Balanced Raw #175 Dtp:225 Page:64

(Ray)

(Fogra 39)Job:02-30055 Title:FW-Balanced Raw #175 Dtp:225 Page:64

001-192_30055.indd 64 2/26/13 7:43 PM

(Ray)

(Fogra 39)Job:02-30055 Title:FW-Balanced Raw #175 Dtp:225 Page:65

001-192_30055.indd 65 2/26/13 7:43 PM

(Text)

64 Ba l a nced r aw

week 1

(Text)

ReD CaBBaGe, aSpaRaGuS, aND RaDiSh Slaw wiTh MuSTaRD ViNaiGReTTe

crunchy and refreshing, this twist to traditional cabbage slaw is full of antioxidants and cleansing vegetables, and the dijon vinaigrette provides a savory and pungent kick.

Yield: 3 servinGs | TiMe: 20 minutes (includes PreP time) | equipMenT: mortAr And Pestle or smAll Food Processor, smAll mixinG BoWl, lArGe BoWl, Peeler, mAndoline (oPtionAl)

inGredients:

For tHe vinAiGrette:

1 large clove garlic 1/2 teaspoon sea salt

2 tablespoons (28 ml) red wine vinegar

1 tablespoon (15 g) organic dijon mustard

1 tablespoon (15 ml) cold-pressed and unfiltered olive oil

3 tablespoons (45 ml) water For tHe sAlAd:

12 medium asparagus stalks, peeled into very thin strips from end to end, then cut into 2-inch (5.1-cm) strips 8 medium red radishes, thinly sliced 1 small head red cabbage, very thinly sliced or shaved with a mandoline 1/2 cup (30 g) fresh parsley, chopped 1/4 cup (56 g) hemp or pumpkin seeds

PrePArAtion:

1

to make the vinaigrette, mash the garlic and sea salt together using a mortar and pestle until you achieve a paste. transfer to a small bowl. mix in red wine vinegar and dijon mustard and stir to combine. Whisk in olive oil and water until thoroughly emulsified; set aside. Alternatively, if you do not have a mortar and pestle, blend all dressing ingredients in a small food processor.

2

to make the salad, in a large bowl, combine dressing, asparagus, radish, cabbage, parsley, and seeds, and toss to coat evenly. enjoy immediately.

noTe: this batch of slaw will stay fresh when refrigerated in an airtight, glass container for up to 3 days. dressing will stay fresh for up to 5 days. if enjoying on multiple days, refrain from adding seeds until right before serving, as this will ensure they maintain crunch.

(Ray)

(Fogra 39)Job:02-30055 Title:FW-Balanced Raw #175 Dtp:225 Page:64

(Ray)

(Fogra 39)Job:02-30055 Title:FW-Balanced Raw #175 Dtp:225 Page:64

001-192_30055.indd 64 2/26/13 7:41 PM

ReD CaBBaGe, aSpaRaGuS, aND RaDiSh Slaw wiTh MuSTaRD ViNaiGReTTe

PrePArAtion:

1

to make the vinaigrette, mash the garlic and sea salt together using a mortar and pestle until you achieve a paste. transfer to a small bowl. mix in red wine vinegar and dijon mustard and stir to combine. Whisk in olive oil and water until thoroughly emulsified; set aside. Alternatively, if you do not have a mortar and pestle, blend all dressing ingredients in a small food processor.

2

to make the salad, in a large bowl, combine dressing, asparagus, radish, cabbage, parsley, and seeds, and toss to coat evenly. enjoy immediately.

noTe: this batch of slaw will stay fresh when refrigerated in an airtight, glass container for up to 3 days. dressing will stay fresh for up to 5 days. if enjoying on multiple days, refrain from adding seeds until right before serving, as this will ensure they maintain crunch.

(Ray)

(Fogra 39)Job:02-30055 Title:FW-Balanced Raw #175 Dtp:225 Page:65

001-192_30055.indd 65 2/26/13 7:41 PM

(Ray)

(Fogra 39)Job:02-30055 Title:FW-Balanced Raw #175 Dtp:225 Page:66

001-192_30055.indd 66 2/26/13 7:43 PM

(Ray)

(Fogra 39)Job:02-30055 Title:FW-Balanced Raw #175 Dtp:225 Page:67

001-192_30055.indd 67 2/26/13 7:43 PM

week 1

CauliFloweR RiCe CollaRD wRap wiTh CRuNChy VeGeTaBleS aND leMoN-TahiNi SauCe

enjoy the texture, flavor, and added nutrition of rice made from cauliflower. When wrapped in collard leaves with cooling vegetables and a citrusy tahini sauce, the result is a light yet filling salad roll.

Yield: 3 one-WrAP servinGs | TiMe: 25 minutes (includes PreP time) | equipMenT: Food Processor, Fine mesH strAiner, medium mixinG BoWl, Blender

inGredients:

For tHe rice:

11/2 cups (150 g) raw cauliflower (florets only)

2 tablespoons (28 ml) brown rice vinegar

1 tablespoon (15 ml) maple syrup or agave nectar

1/2 teaspoon fine sea salt

For tHe lemon-tAHini sAuce:

3 medium cloves garlic

3 tablespoons (45 ml) fresh lemon juice 3 tablespoons (45 g) raw tahini 1/2 cup (120 ml) water

1/4 teaspoon sea salt

For tHe WrAP:

3 large collard leaves, tough ends trimmed and discarded

1 large carrot, peeled and julienned 1/2 medium seedless cucumber, peeled and julienned

1/4 red bell pepper, stem trimmed, cored, and julienned

1/4 cup (4 g) fresh cilantro leaves, roughly chopped

(Ray)

(Fogra 39)Job:02-30055 Title:FW-Balanced Raw #175 Dtp:225 Page:66

001-192_30055.indd 66 2/26/13 7:41 PM

67

week 1

(Text)

W EEK 1 : EL I M I NATE

CauliFloweR RiCe CollaRD wRap wiTh CRuNChy VeGeTaBleS aND leMoN-TahiNi SauCe

enjoy the texture, flavor, and added nutrition of rice made from cauliflower. When wrapped in collard leaves with cooling vegetables and a citrusy tahini sauce, the result is a light yet filling salad roll.

Yield: 3 one-WrAP servinGs | TiMe: 25 minutes (includes PreP time) | equipMenT: Food Processor, Fine mesH strAiner, medium mixinG BoWl, Blender

inGredients:

For tHe rice:

11/2 cups (150 g) raw cauliflower (florets only)

2 tablespoons (28 ml) brown rice vinegar

1 tablespoon (15 ml) maple syrup or agave nectar

1/2 teaspoon fine sea salt

For tHe lemon-tAHini sAuce:

3 medium cloves garlic

3 tablespoons (45 ml) fresh lemon juice 3 tablespoons (45 g) raw tahini 1/2 cup (120 ml) water

1/4 teaspoon sea salt

For tHe WrAP:

3 large collard leaves, tough ends trimmed and discarded

1 large carrot, peeled and julienned 1/2 medium seedless cucumber, peeled and julienned

1/4 red bell pepper, stem trimmed, cored, and julienned

1/4 cup (4 g) fresh cilantro leaves, roughly chopped

PrePArAtion:

1

to make the rice, in a food processor fitted with an s blade, pulse cauliflower until super fine and paste-like. transfer to a fine mesh strainer and press out excess liquid.

2

transfer cauliflower to a medium mixing bowl and add brown rice vinegar, maple syrup or agave, and sea salt. stir to combine and set aside.

3

to make the sauce, in a vitamix or other high-speed blender, combine garlic, lemon juice, tahini, water, and sea salt. Blend until smooth and divide among ramekins for serving.

4

to assemble wraps, lay collard leaves out on a large, flat surface and fill each with one-third of the cauliflower rice. top with a few slices each of carrots, cucumber, red bell pepper, and finish with cilantro, allowing each vegetable to peek out the ends a bit for presentation.

5

Holding one side (lengthwise) of the collard, wrap it over the filling and tuck under filling to secure, then finish rolling up. using a sharp knife, cut through the middle (short ways), transfer to a serving plate, and serve with lemon-tahini sauce.

noTe: refrigerate extra lemon-tahini sauce for up to 4 days in an airtight, glass container. rolls will stay fresh for 1 day.

(Ray)

(Fogra 39)Job:02-30055 Title:FW-Balanced Raw #175 Dtp:225 Page:67

001-192_30055.indd 67 2/26/13 7:41 PM

(Ray)

(Fogra 39)Job:02-30055 Title:FW-Balanced Raw #175 Dtp:225 Page:66

001-192_30055.indd 66 2/26/13 7:43 PM

(Ray)

(Fogra 39)Job:02-30055 Title:FW-Balanced Raw #175 Dtp:225 Page:67

001-192_30055.indd 67 2/26/13 7:43 PM

week 1

CauliFloweR RiCe CollaRD wRap wiTh CRuNChy VeGeTaBleS aND leMoN-TahiNi SauCe

enjoy the texture, flavor, and added nutrition of rice made from cauliflower. When wrapped in collard leaves with cooling vegetables and a citrusy tahini sauce, the result is a light yet filling salad roll.

Yield: 3 one-WrAP servinGs | TiMe: 25 minutes (includes PreP time) | equipMenT: Food Processor, Fine mesH strAiner, medium mixinG BoWl, Blender

inGredients:

For tHe rice:

11/2 cups (150 g) raw cauliflower (florets only)

2 tablespoons (28 ml) brown rice vinegar

1 tablespoon (15 ml) maple syrup or agave nectar

1/2 teaspoon fine sea salt

For tHe lemon-tAHini sAuce:

3 medium cloves garlic

3 tablespoons (45 ml) fresh lemon juice 3 tablespoons (45 g) raw tahini 1/2 cup (120 ml) water

1/4 teaspoon sea salt

For tHe WrAP:

3 large collard leaves, tough ends trimmed and discarded

1 large carrot, peeled and julienned 1/2 medium seedless cucumber, peeled and julienned

1/4 red bell pepper, stem trimmed, cored, and julienned

1/4 cup (4 g) fresh cilantro leaves, roughly chopped

(Ray)

(Fogra 39)Job:02-30055 Title:FW-Balanced Raw #175 Dtp:225 Page:66

001-192_30055.indd 66 2/26/13 7:41 PM

67

week 1

(Text)

W EEK 1 : EL I M I NATE

CauliFloweR RiCe CollaRD wRap wiTh CRuNChy VeGeTaBleS aND leMoN-TahiNi SauCe

enjoy the texture, flavor, and added nutrition of rice made from cauliflower. When wrapped in collard leaves with cooling vegetables and a citrusy tahini sauce, the result is a light yet filling salad roll.

Yield: 3 one-WrAP servinGs | TiMe: 25 minutes (includes PreP time) | equipMenT: Food Processor, Fine mesH strAiner, medium mixinG BoWl, Blender

inGredients:

For tHe rice:

11/2 cups (150 g) raw cauliflower (florets only)

2 tablespoons (28 ml) brown rice vinegar

1 tablespoon (15 ml) maple syrup or agave nectar

1/2 teaspoon fine sea salt

For tHe lemon-tAHini sAuce:

3 medium cloves garlic

3 tablespoons (45 ml) fresh lemon juice 3 tablespoons (45 g) raw tahini 1/2 cup (120 ml) water

1/4 teaspoon sea salt

For tHe WrAP:

3 large collard leaves, tough ends trimmed and discarded

1 large carrot, peeled and julienned 1/2 medium seedless cucumber, peeled and julienned

1/4 red bell pepper, stem trimmed, cored, and julienned

1/4 cup (4 g) fresh cilantro leaves, roughly chopped

PrePArAtion:

1

to make the rice, in a food processor fitted with an s blade, pulse cauliflower until super fine and paste-like. transfer to a fine mesh strainer and press out excess liquid.

2

transfer cauliflower to a medium mixing bowl and add brown rice vinegar, maple syrup or agave, and sea salt. stir to combine and set aside.

3

to make the sauce, in a vitamix or other high-speed blender, combine garlic, lemon juice, tahini, water, and sea salt. Blend until smooth and divide among ramekins for serving.

4

to assemble wraps, lay collard leaves out on a large, flat surface and fill each with one-third of the cauliflower rice. top with a few slices each of carrots, cucumber, red bell pepper, and finish with cilantro, allowing each vegetable to peek out the ends a bit for presentation.

5

Holding one side (lengthwise) of the collard, wrap it over the filling and tuck under filling to secure, then finish rolling up. using a sharp knife, cut through the middle (short ways), transfer to a serving plate, and serve with lemon-tahini sauce.

noTe: refrigerate extra lemon-tahini sauce for up to 4 days in an airtight, glass container. rolls will stay fresh for 1 day.

(Ray)

(Fogra 39)Job:02-30055 Title:FW-Balanced Raw #175 Dtp:225 Page:67

001-192_30055.indd 67 2/26/13 7:41 PM

(Ray)

(Fogra 39)Job:02-30055 Title:FW-Balanced Raw #175 Dtp:225 Page:68

(Ray)

(Fogra 39)Job:02-30055 Title:FW-Balanced Raw #175 Dtp:225 Page:68

001-192_30055.indd 68 2/26/13 7:43 PM

(Ray)

(Fogra 39)Job:02-30055 Title:FW-Balanced Raw #175 Dtp:225 Page:69

001-192_30055.indd 69 2/26/13 7:43 PM

week 1

(Text)

68 Ba l a nced r aw

week 1

(Text)

Raw ZuCChiNi NooDleS wiTh FReSh ToMaToeS, SuN-DRieD oliVeS, aND Kale peSTo

noodles made from raw zucchini are a welcome alternative to traditional pastas, and in this

In document Análisis longitudinal de medidas de red (página 47-57)