Tuesday, May 22, 2012

Raw Cauliflower Apricot Curry Salad (SCD) and The Whole Earth Festival

Every year over Mother’s Day weekend the most awesome festival is held here in town on the UC Davis campus.  It’s called The Whole Earth Festival.  Now, you know I’m passionate about the environment, and so I get super excited about this festival.  It’s a no-waste event, which means great efforts are made to create zero landfill waste.  This is an amazing feat considering the size of this event.  But this is a model concept that ALL festivals should adopt.  I personally gave up on Earth Day festivals years ago.  The waste produced by these gatherings was so counterintuitive, and for me, there was a sharp sense of detachment to the heart of the cause: THE EARTH.  See below for pictures of The Whole Earth Festival, featuring eco friendly gifts, vegan, raw, and vegetarian food booths, music, pertinent environmental causes, and a glorious sense of community.  I made a raw dish inspired by one of my favorite restaurants, Lydia’s Lovin Foods, a local company from the Bay Area.  I have pictures of the food below (they offer organic, raw, vegan, sugar free, gluten-Free, eco-Friendly cuisine).  These are MY kinda peeps, ya’ll.  So awesome.   
Raw Cauliflower Apricot Curry Salad 

Ingredients:
Salad Mix
-1 1/2 pounds cauliflower, chopped (two small heads)
-7 ounces dried Turkish apricots (preservative free) 
-1 cup raw cashews, small chop
-3 medium carrots, small chop
-2 ounces yellow onion, small dice (about a 1/4 onion) 

Dressing
-1/2 cup oil (use a neutral oil – my fave is grapeseed) 
-1 heaping tablespoon green curry paste (or any curry of choice)
-1/2 teaspoon salt (or to taste) 
-1 teaspoon honey (vegans, use coconut sugar or other vegan sweetener of choice) 
-1/8 to 1/4 teaspoon ground turmeric (I used 1/8, some might like more)  
-1 teaspoon to 1 tablespoon garlic granules (I used 1 tablespoon, some might light less – you could also use fresh minced garlic to your taste). 
-Fresh ground pepper to taste 

How To:
1.  In a bowl add dressing ingredients and whisk to combine.  Check for seasoning and spice factor.  
2.  Combine salad mix and dressing in shallow dish (like a roasting dish, this just makes it easier to mix together) then transfer into glass storage and refrigerate overnight (or least 8 hours).  Serve cold.  
3.  Serves 6 to 8. 

The Whole Earth Festival: Davis, CA (May 11, 12, & 13)
Skylar and Ethan rocken’ out to the groovy music 
Later in the daythe crowd enjoying the music 
Yoga anyone? 
I love walking around looking at the booths
here are some of my favorites 



This booth is made entirely of sticks.  
How’s that for eco friendly – no plastic!
Fun area for the kids:

Mommy and Sky doing some yoga
THE FOOD! 
Here’s my favorite booth: a local company I adore.  
See below for pictures of the food and what we ate!

This is a no waste event, so they provide plates and utensils, or bring your own.  
We bring our own
Snacks before lunch
Lunch
Raw Middle Eastern Plate:
 Dolmas grape leaves with Raw “Rice,” a scoop of
Coconut Almond Hummus & Lydia’s Crackers topped with Sesame Dill Sauce served with Greek Salad
French – Mex Crêpe:
(made with sprouted buckwheat) 
black beans, salsa fresca, avocado, spouted beans, & greens 
topped with a “Kreemy”Chili Sauce

My loves.
What a great day! 
Print Friendly
Posted by Amber at

Labels: festivals, raw, salad, SCD, sides, summer cuisine, vegetarian.

8 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

* Copy This Password *

* Type Or Paste Password Here *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>