The Raw Chef TV

Ingredients

• 1 cup Raw Cashews (soaked 20 min or overnight, then drained)
• 1/4 cup Fresh Parsley (chopped; reserve a small amount for garnish)
• 2 tablespoons Fresh Chives (chopped; keep a few strands for garnish)
• 1 tablespoon Fresh Tarragon (chopped)
• 1 teaspoon Nori Flakes (ripped or crushed)
• 2 tablespoons Lemon Juice (freshly squeezed)
• 1 tablespoon Apple Cider Vinegar (optional acid component)
• 1 clove Garlic (peeled)
• 1/4 cup Pure Water (adjust as needed for dressing consistency)
• 1/2 teaspoon Sea Salt (or to taste)
• 4 cups Romaine Lettuce (torn, not cut)
• 2 cups Gem Lettuce (torn; optional if unavailable)
• 1 medium Avocado (peeled, pitted, diced)
• 1 cup Broccoli Florets (cut into small pieces for processing)
• 1 cup Cauliflower Florets (cut into small pieces for processing)
• 1 teaspoon Lemon Zest (from the same lemon used for juice)
• 2 tablespoons Fresh Dill (chopped)
• 2 tablespoons Nutritional Yeast (adds cheesy umami)
• 2 tablespoons Extra Virgin Olive Oil (for couscous mixture)
• 2 tablespoons Pine Nuts (optional, toasted if desired)
• 2 tablespoons Hemp Seeds (raw, shelled)
• 1 teaspoon Spirulina Powder (provides deep green color)
• to taste Black Pepper (freshly cracked)

Instructions

1. Soak Cashews

   Place raw cashews in a bowl, cover with water and let soak for at least 20 minutes (or overnight in the refrigerator). Drain and rinse before using.

   Time: PT20M

2. Blend Dressing Base

   Add soaked cashews, parsley, chives, tarragon, nori flakes, lemon juice, apple cider vinegar, garlic, water, and salt to the high‑speed blender. Blend on high until completely smooth.

   Time: PT5M

3. Add Reserved Herbs

   Reserve a small handful of chopped parsley, chives, and tarragon. Pulse the smooth dressing briefly (1‑2 seconds) to create green flecks.

   Time: PT2M

4. Prepare Broccoli‑Cauliflower Couscous

   Trim the stems from broccoli and cauliflower, cut into medium pieces, and place in the food processor. Pulse until the pieces resemble couscous grains (about 1‑2 mm).

   Time: PT10M

5. Flavor Couscous Mix

   Transfer the raw couscous to a large bowl. Add lemon zest, lemon juice, chopped dill, nutritional yeast, olive oil, diced avocado, pine nuts, and a pinch of salt. Toss gently until evenly coated.

   Time: PT5M

6. Prepare Lettuce Base

   Tear romaine and gem lettuce leaves into bite‑size pieces; place in a mixing bowl.

   Time: PT3M

7. Dress Lettuce

   Pour the Green Goddess dressing over the lettuce and toss gently until leaves are lightly coated.

   Time: PT3M

8. Add Spirulina

   Sprinkle spirulina powder over the dressed lettuce, add a splash of lemon juice and a drizzle of olive oil, then toss quickly to distribute the green pigment.

   Time: PT3M

9. Plate the Salad

   On a green serving platter, arrange a layer of dressed lettuce, then scatter the broccoli‑cauliflower couscous around it. Top with hemp seeds, extra pine nuts, fresh dill sprigs, and a final crack of black pepper.

   Time: PT5M

Nutrition Facts

Calories

620

Protein

12 g

Carbohydrates

30 g

Fat

48 g

Fiber

12 g