Totally Raw Stuffed Cabbage with Miso Dressing

Since I live in Florida, I am always craving raw food. I have many friends who are raw all year long, even in the cold weather, because raw foods provide raw energy. Raw foods are full of live enzymes, vital minerals and nutrients that are lost during cooking. I am not totally raw. I listen to my body daily and see what it desires.

Everyday I am Raw until 5 pm and then have a nice warm meal with vegetables and protein. Over the years I have found this works for my body. I juice all day or eat small mini raw meals and then have a warm dinner. There are times where I am raw for an entire month, and that is what my body desires. I encourage my clients to do the same and listen to their bodies.

Here is one of my favorite recipes and I found this dressing from Goop Magazine and then I adapted it.

Cabbage with Carrot & Ginger Miso Dressing
makes 1

for dressing:

1 large carrot, peeled and roughly chopped
1 leek, peeled and roughly chopped
2 tablespoons roughly chopped fresh ginger
1 tablespoon sweet white miso
2 tablespoons raw braggs apple cider vinegar
1 tablespoon roasted sesame seed oil
1/4 cup grapeseed oil
2 tablespoons water

for salad:

3 cabbage leaves

3 leaves romaine lettuce

1/4 avocado

sprinkle black sesame seeds


1. Pulse the carrot, leeks and ginger in a blender until finely chopped.

2. Add the miso, vinegar and sesame seed oil and whisk or use a high powered blender. Slowly drizzle in the grapeseed oil and the water.

3. Lay the cabbage, lettuce on a plate, add 1/4 avocado and top with dressing. Feel free to add black sesame seeds for a boost of energy.



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