Miso and Mango Red Cabbage Salad

Diving into the world of raw food and adopting this diet, or cleanse, or whatever you want to call it, has been one of the best decisions I've made in 2011. I aspire to become a vegan/vegetarian chef, cookbook writer, and host of my own cooking and travel shows on television and online, so it's crucial for me to experience the many aspects of veganism.  Right?!

I want to inspire people to live healthier and more conscious lives, to love themselves and to live passionately.  My passion for food, spirituality, health, and simply Life, is what fuels me through the day.

Right now I'm crazy obsessed with raw food.  I don't think I can call it a passion, this fixation is too new, but I can see it developing in the future.  Today is Day 10, and I still feel incredible.  I have more energy than ever, I am not experiencing any blood sugar drops that leave me weak and reaching for food, and I even have more confidence in myself.  Literally what is happening is that the raw "living" food is sharing its life energy (enzymes that are destroyed when heated) with me. 

I've also noticed that I am not thirsty all the time like I was before starting on a raw diet.  This is because the raw plants, both fruits and vegetables, are full of water that is zapped away when we eat them cooked.  So here I am, full of energy, minerals, water, and love!

In my journey into the world of raw I've been listening to an awesome podcast called We Like it Raw and reading incredible blogs.  If you're interested, check out the mind-blowing recipes and photography at Golubka,  as well as G Living (they have raw as well as cooked vegan recipes from contributors around the country).

So, what have I been eating you ask?

Not as much as I thought I would.  I thought I'd be eating sprouts and nuts non-stop to fill me up, but it turns out I'm getting such a fantastic balance of nutrients from my leafy greens, fruits, nuts and sprouts, that I'm eating less than I did before. Weird, huh? 

Yesterday I threw together this quick and easy Red Cabbage salad to share with Maxx.  I made it early in the afternoon, and by dinnertime it had had plenty of time to marinate and become extra yummy.  He liked it : )
Perfect for a sunny day, this will definitly be in my picnic basket as soon as it warms up and I have a chance to go to Central Park.
Remember to chew chew chew your veggies, this salad is super crunchy!

Miso Mango Red Cabbage Salad
(makes 4 small servings. If you only have dark miso, use a bit less)

1/2 head of a small Red Cabbage, thinly sliced into long ribbons
1 large carrot, peeled into ribbons that resemble fettuccine

1/4 cucumber, diced
1 tbsp light miso
1 tbsp ginger, peeled and diced
1 tsp habanero or jalepeño, diced
1 tbsp extra virgin olive oil 
1/4 cup water

1 mango, diced

In a large bowl toss red cabbage and carrot ribbons. 
In blender add cucumber, miso, ginger, habanero or jalepeño, oil and water and blend until all of the ingredients are incorporated into a thin dressing.
Pour the dressing over the cabbage and carrots and toss, then add the mango and continue to toss.  Season with salt if necessary.  Cover and allow it to marinate for a minimum of 20 minutes. 

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