I must be doing something right in the kitchen, because here’s another recipe I just wasn’t fast enough to grab my portion! Sure, as the chef de cuisine, I get my taste, but so often everything disappears before I can settle down for a good munch!

In this case, my son scurried away with two bowl-fuls, only to return later in the day to have off with the last bit I’d wrapped and stuck in the fridge! No complaints, tho… I think it’s just good evidence that this is a keeper.

Using raw almond butter with garlic, green onions, and fresh lime to give that “caesar salad” effect, this filling main dish also includes half of a giant papaya for some mellow-sweet juiciness! The papaya offsets the “caesariness” of the salad so nicely. I’ve actually often thought of papaya as having a strangely “cheesy” quality to it. Nicely mellow.

One wonders why this hasn’t been done before. It’s so gorgeous!

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Oh for a bit of jalapeño and a handful of cilantro! They would make this salad just over-the-top yummy, yet my fridge was bare of these two staples.

Even so… I mangia-ed this entire recipe for my dinner and it was wonderfully satisfying! Crunchy, juicy, sweet, with some of the comforting squoosh from the bananas lending a nice mellowness to the affair.

What makes this “Cuban”? Well, it reminds me of fresh salsa with fried “maduros” (cuban sweet bananas) on the side, one of my fave dinners-on-the-cheap when I lived in Jersey City. Add a bit of cumin, some fresh lime, the aforementioned cilantro and jalapeño, and this makes a great fork-in-hand supper, or a scrumptiously messy filling for a wrap or salad sandwich!

Jalapeño and cilantro are definitely on my shopping list for tomorrow, because this is another staple recipe to keep in mind for use with Utterly Pedestrian ingredients!

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Another recipe that reflects the exquisite simplicity when following nature’s natural measuring system: “one tomato, one avocado, one banana, on green onion…”

Banana Guacamole? Is anyone else doing this? Surely it must have been done before, I just never heard of it. Wish I had heard of it sooner. It’s delicious. And with the amount of fresh tomato and chunky, non-mushed, just-peeled banana folded into the guac, the result is a very high-water-content, juicy guacamole.

Aside from what my son pilfered, I ate the whole damn thing for lunch with some organic tortilla chips… and I only wanted more. Crikey it was yummy.

Chalk up yet another great recipe using Utterly Pedestrian ingredients!

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A tomato, a banana, a green onion… who knew these guys made such a great team?

But it’s not so surprising, really… Bananas have been used in all sorts of savory dishes around the world, and tomatoes are technically a fruit. The combo makes me think of fried sweet-banana cuban “maduros” with fresh salsa. But of course… without the calories, the heaviness, the toxicity of fried things.

This dish is quick, luscious, juicy, and I enjoyed the entire recipe myself for a filling meal without the benefit of crunchy side things, such as raw chips or organic tortilla chips. This was entirely satisfying on its own.

And, again… the theme of delicious food made from Utterly Pedestrian ingredients continues admirably. I am pleased.

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Talk about a quick and uncomplicated dinner…! Alas, I’m munching it for lunch, as is my son, and my mother… so, there’s nothing left of it for dinner!

This is a dish to eat with a fork, at room temperature. Don’t chill it. Let the air, even the sun, warm it a bit, and enjoy it as the main feature of your meal.

If you’re a lover of savory things with watermelon — goat cheese, kalamata olives, red onions, olive oil — you’ll “get” this dish. With a small amount of a creamy-ish dressing made from avocado, garlic, olive oil, and salt, it distributes just enough across the surface of the little watermelon chunks to give a simple savory hit to the taste buds.

And the sauce it makes in the bowl as it mixes with the water from the watermelon is lovely, unctuous. To this Greek, it’s something I’d love to sop up with a bit of fresh crusty bread! Alas… not on today’s menu.

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One of my absolute favorite raw recipes is my Savoy Cabbage/Tomato/Almond Butter Salsa/Chopped Salad. It’s a mouthful, I know, and suffers from an identify crisis when it comes to its name because it can be Just So Many Things! A salsa to enjoy with raw chips or organic tortilla chips… a great filling for a salad sandwich and for nori rolls… something you can serve open-face on toasted Ezekiel bread, even as a canape… and probably more possibilities that escape me at the moment. It’s a mouth-filling, utterly scrumptious combination that makes my mouth water just to imagine it!

However… the recipe requires raw almond butter (which I do not have on hand, and which is easy to run out of) and raw apple cider vinegar (which I also am currently out of).

So… I created this Baby Zucchini Salsa as an homage to the spirit of my beloved Savoy Cabbage chopped salad!

This recipe is super-simple, and you make it from utterly pedestrian ingredients (a favorite thing for me and a priority for this site because I want everyone to learn every possible way one can feed oneself deliciously with raw and living foods in a way never before conceived).

It’s explosively flavorful, rich, savory and salty (with good salt, of course, not that toxic white stuff). And makes you feel like you’ve really eaten something substantial!

When I radically “jack up the raw” in my own diet, the first thing I start to crave is savory, chewy meals. And this definitely fits the bill. Am enjoying it with some organic tortilla chips for my dinner this evening.

At least… what the kids are leaving behind for me! This is seriously kid-friendly, as my little nephews are bearing witness to!

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After this recipe, it might become a fave for ya.

This recipe is sweet, crunchy, filling, and substantial. A great one for anyone watching their weight, that’s for sure. You’ll be so surprised how well watermelon and broccoli go together when treated this way!

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 What a great salad. Seriously folks, if you haven’t tried any savory fruit salads, give this one a try! My 20-yr-old son who does not like tomatoes loved it. And the dressing… it’s amazing what you can do with fresh corn and zucchini!

Here we have the sweetness of crunchy watermelon mixed with the slightly acidic zing of tomatoes, but with the tomatoes almost imperceptible once you toss everything up in the Creamy Garlic Dressing. And that dressing… it’s made with fresh corn off the cob and baby zucchini!

This salad isn’t non-fat, but it’s low-fat, with only 1 teaspoon of cold-pressed olive oil in the entire recipe! Both watermelon and tomatoes are great for the heart and rich in phytonutrients that will make you feel great. Not to mention the immune system-empowering garlic in the dressing!

You can whip this all up (including the dressing) in just a few minutes and be feasting in no time… and feel truly satisfied afterwards. That’s what I love so much about savory fruit salads, that’s they convey they are meals and not just snacks or desserts.

If you like both watermelon and tomatoes, get in the habit of keeping them both on hand because there are so many different ways you can combine them for a delicious and filling meal!

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Why isn’t tomato paired with tangerine more frequently, I wonder? It’s a great combination… gorgeous on the plate, and the sweetness of the tangerine pairs so nicely with the acid in the tomatoes!

This particular recipe has so many uses. You can serve as-is. You can add fresh greens and toss for a green salad, using it as a dressing. You can serve it as a relish, as a salsa, as a dip, and as a side to a plate of antipasto.

And this was just made for spooning over fresh fish! I’m a lover of Moroccon sardines (I keep “Season” brand “skinless, boneless, saltless, in water” variety on hand and freshen them up with some himmy salt, black pepper, a squeeze of lemon, and some cold-pressed olive oil. With this dressing on top it’s a feast and a half.

Raw vegan recipes aren’t just for raw vegans.

To make this, I used tiny little “mineolas”, wee little mandarin orange-type things. If you use larger tangerines, be sure to get the pips out first… or just pick up tangelos, which are seedless. But whatever you buy, the smaller and more fragrant, the better, in my opinion.

And be sure to use wee, sugary grape tomatoes!

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I love savory fruit salads, especially when the weather warms up. This one uses just a few completely pedestrian ingredients to give you something that’s both juicy and luscious. My son’s summation: “This salad is awesome.”

You could feast on this quite satisfyingly for supper, but I could have this for breakfast, lunch, and dinner.  Which is convenient, because there’s enough in the portions of this recipe to last a couple days. And it will do well in the fridge. A great salad to keep in the fridge to pick at when you get home from work or the gym, too!

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