Crunchy Raw Veggies


My mom used to keep a container of cut up raw vegetables in the fridge: carrots, radishes, celery. She would put them in a bowl of water and they would stay cold and crispy and were just perfect for crunching on the run.

RAW VEGGIE BOWL

Ingredients:

  • celery
  • carrots
  • radishes

Recipe:

  • Cut up the carrots into long, thin spears.
  • Cut the celery stalk into thin pieces. Cut in half.
  • Leave radishes whole.
  • Put celery, carrots, and radishes into bowl and cover with water.
  • Refrigerate.
  • Eat as a snack with or without salt.
  • You can also dip these raw veggies in a homemade Ranch Dressing.

HOMEMADE RANCH DRESSING

Ingredients: 

  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 4 tablespoons buttermilk
  • 1 tablespoon fresh parsley
  • 1 tablespoon fresh chives
  • 1 tablespoon fresh tarragon
  • 1 tablespoon fresh dill
  • 1/2 teaspoon Dijon mustard
  • Few dashes of Tabasco Sauce

Recipe:

  • Mix all ingredients well.
  • Chill well.

SPICY RADISHES

Ingredients:

  • 2 bunches of radishes
  • 1/2 cup black sesame seeds
  • 2 tablespoon sugar
  • 3/4 teaspoon salt
  • 1 cup mayonnaise
  • 2 teaspoon gochujang (Korean hot pepper paste)

Recipe:

  • In a mortar and pestle or a food processor, crush the sesame seeds and then crush in the salt and sugar.
  • Set aside.
  • Whisk the gochujang with the mayonnaise.
  • Set the raw radishes on a plate. Next to the radishes, put a dollop of the spicy mayonnaise and top with the crushed sesame seed mix. Dip the radishes in the spicy mayo.

GO-TO-CUCS

ingredients:

  • cucumbers
  • salt
  • red chile or cayenne powder
  • lemon

Recipe:

  • Cut the cucumbers into thin spears.
  • Toss the cucumbers with salt, red pepper and lemon for a great spicy crunch.

HARISSA CARROTS

Ingredients:

  • 1 bunch of carrots
  • 1/2 cup plain Greek or whole milk yogurt
  • 1 tablespoon harissa paste
  • lemon wedges

Recipe:

  • Serve raw carrots whole if they are thin or cut them into thin spears.
  • Mix the harissa paste lightly into the yogurt so it looks “marbled.”
  • Serve the carrots with the harissa yogurt and some lemon wedges.
  • This recipe also works well with steamed carrots.

About Peggy O’Mara. I am an independent journalist who edits and publishes peggyomara.com. I was the editor and publisher of Mothering Magazine for over 30 years and founded Mothering.com in 1995. My books include Having a Baby Naturally, Natural Family Living, The Way Back Home and A Quiet Place. I have conducted workshops at Omega Institute, Esalen, La Leche League, and Bioneers. I am the mother of four and grandmother of three. Please check out my email newsletter with free tips on parenting, activism, and healthy living.

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Peggy O'Mara

About Peggy O'Mara

Editor and Publisher of peggyomara.com. Longtime natural living advocate, award winning writer, and independent thinker.

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