LIFE HEALING SOLUTIONS WITH DONNA GAMMON
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Raw Vegan Lunch Recipes

Raw Vegan

Salads

​Green Salad with Red Pepper Walnut Salad
Pomegranate Salad & Lemon Balsamic Vinaigrette
​Ingredients:
• 1 head romaine lettuce or any
other desired green
• 2 tablespoons of chopped
basil or cilantro (or any fresh
green herb of choice)
• 2 tablespoons of chopped
green onion
• 1 green apple, cored and
chopped
• 1 cucumber, diced
• 1 avocado, pitted and diced
Ingredients for the Red Pepper Walnut Pesto
• 1 cup chopped red bell pepper
• 1 cup raw walnuts
• Half a cup of sundried
tomatoes
• ¼ cup raw pine nuts
• Large handful of basil
• 1 teaspoon pink Himalayan
salt
Directions:
• Assemble your green goddess salad by first chopping up
all ingredients and styling them in your bowl as desired.
• Helpful tip: if you do not want to eat this pesto with a
salad, you can always eat it with zucchini noodles and
make it into a pasta!
• To make the red bell pepper walnut pesto, place all of the
pesto ingredients in a food processor and pulse until the
sauce takes on the consistency of a thick spread.
• You can serve this pesto in a bowl on the side, or you can
immediately mix it into your salad.
Ingredients for the Salad Dressing:
• 2 tablespoons raw vegan apple
cider vinegar
• 2 tablespoons lemon juice
• 3 tablespoons raw coconut nectar
• 1 pinch pink Himalayan salt
Ingredients for the Cherry Cranberry

Pomegranate Salad:
• 3 heads green curly kale
• ¾ cups raw pecans
• 1 cup apples
• 1 handful flat-leaf parsley
• 4 medium dates, pitted
• 1 medium radish
• 1 cup pomegranate seeds
• ½ cup dried cranberries
• 1/3 cup dried cherries
Directions for the Salad:
• Wash, prep, and cut all ingredients for your salad.
Assemble all of the ingredients into your bowl.
• Using a blender, blend up all of the ingredients for
the lemon balsamic dressing.
• Once the dressing is ready, pour it on the salad and
mix it in.
• For best results, allow the salad to marinate for 1 to
2 hours.​
Kale 'Citrus Salad
​Ingredients:
• 1 to 2 heads Tuscan kale, finely
chopped
• 1 navel orange, peel removed
and diced or sliced tiny
• Half of one ruby red or pink
grapefruit, peel removed
diced or sliced thinly
• Optional: 1 medium tomato,
finely chopped
• Optional: Quarter of one red
bell pepper, finely chopped
• Optional: Quarter of one
orange bell pepper, finely
chopped
• Optional: One red or pink
radish, finely chopped
• 3 tablespoons (or small
handful) of raw dulse
• 1 ripe avocado, peeled and diced
• 1 tablespoon of any herb of
choice like cilantro, parsley, or
basil
Ingredients for the Maple Vinaigrette Dressing:
• Juice of 2 limes or lemons
• 2to 3 tablespoons of raw
coconut nectar or grade AA
maple syrup
• 1 ripe avocado, peeled and cut
• 1 teaspoon pink Himalayan salt
Directions:
• Chop all ingredients of the salad, and place in a bowl.
• Blend the ingredients of the dressing, pour over the salad,
serve, and enjoy
Avocado Basil Kale Dip...with
Lettuce Boats!
Ingredients:
• 3 avocados, pitted and cut
• 1 cup lemon juice
• ½ cup raw pine nuts
• 1 cup kale, destemmed and cut
• 1 large handful of fresh basil
• 1 teaspoon of fresh dill
• 1 green onion, chopped
• 1 teaspoon of pink Himalayan salt
Directions:
• Blend all ingredients in a high-speed blender until
this dressing is completely smooth.
• You can mix this dip into a salad or enjoy with some
flax crackers...better yet, spread this onto romaine
boats and top with cherry tomatoes, cucumber,
shredded purple cabbage, cilantro, diced bell
pepper, etc.
• Serve and enjoy!

Fruit Dishes 

Vegan Fruit Platter
Sweet Kiss Cream
​Ingredients:
• ½ of one ripe papaya
• 2 ripe mangos, peeled and diced
• 4 cups of ripe watermelon
• 1 dragon fruit
Directions:
• Wash, slice, and prepare all ingredients.
• Place them on a platter or in a Tupperware
container to bring with you on the go.
• Enjoy! Fruit is fast food!
Ingredients:
• 5 frozen ripe bananas, peeled
• 1 to 2 cups of frozen
strawberries
• 1 scoop of vanilla Sunwarrior
protein powder
• ½ to 1 cup of raw coconut
water
• Topping: ½ cup blended
raspberry (if frozen, allow the
raspberries to thaw and then blend)
• Optional topping: sweet cacao
nibs to sprinkle on top
Directions:
• Blend all ingredients together in a high-speed blender
until smooth like an ice cream. The more frozen
ingredients you have, the thicker the ice cream will be.
• Scoop your nice cream into a jar or bowl.
• Pour your raspberry blend on top and sprinkle with sweet
cacao nibs, if desired.

Lunch Smoothies

Berry Antioxidant Smoothie
​Ingredients:
• 1 cup freshly squeezed orange juice
• 1 cup apple juice
• 1 cup frozen mixed berries (strawberries, raspberries,
blackberries, etc.)
• 1 cup frozen pineapple or even mango
• Small handful of fresh mint leaves
Directions:
• In your high-speed blender, liquify all ingredients
until completely smooth.
• Pour into your cup or glass jar of choice.
• Enjoy!

Soups

Tomato Soup with a Cherry Cranberry
​Ingredients for the Tomato Soup:
• 4 medium slicer tomatoes
• 2 large tablespoons sesame tahini
(ground)
• 1 medium thumb of ginger, peeled
• 1 clove of garlic
• 1 teaspoon pink Himalayan salt
• Optional: 1 tablespoon cilantro
• Optional: 1 tablespoon flat-leaf
parsley
Directions for the Tomato Soup:
• Blend all ingredients in a highspeed
blender for 3-4 minutes
until it’s completely smooth.
Serve and enjoy!


Picture

Donna Gammon
​

Owner & Ceo 

Telephone
​

509-851-2621

Email
​

Dgammon@lifehealingsolutions.com

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