I’m proudly introducing my newest project…
For the past year I’ve had many people contact me and ask for tips, advice and recipes on how to transition to the raw food diet. The interest in learning about living foods have increased exponentially. To help as many people as I can, I decided to start a series of videos titled, Chef Zoe’s Raw Food Basics where I will discuss major nutrition concepts, what foods to include and which to avoid, and share easy and delicious raw recipes you can duplicate in your own home.
My first episode premiers today. In the video below I am sharing how to make Raw Vegan Bulgarian Feta Salad. This is my version of the famous Greek Salad but without the dairy-based Feta cheese. I’m using my very own Fermented Feta Cheeze which is not only dairy-free but 100% raw.
Bulgarian Feta Salad
- 1 Head Romaine lettuce, chopped
- 1 Red onion, slices thinly
- 1 Cup cherry tomatoes, halved
- 1 Cup Kalamata olives, whole or halved
- 1/2 Red bell pepper, sliced thinly
- 1/2 English cucumber, cut into half moons
- 1/4 Bunch fresh dill, minced
- 1/4 – 1/2 RAWbundant Feta Cheeze
- 2 -3 Tablespoons Bragg’s Raw Apple Cider Vinegar
- 4 -6 Tablespoons EVOO
- 1/2 – 1 Teaspoons Himalayan Pink Salt
Put all the vegetables into a large bowl except for the Feta Cheeze. Add vinegar, olive oil and salt and mix well with serving tongs. Allow 30 minutes for the juices to blend and the flavor to deepen. However, if you are very hungry, you can serve immediately. Put into a plate and crumble the Feta Cheeze on top. Enjoy!
To purchase the Fermented Feta Cheeze I am using in my recipe, please visit my blog page Buy Dairy-free Feta Cheeze.
Also, I invite you to join my Facebook group Chef Zoe’s Raw Food Basics. This will be a great place to meet others and discuss topics related to raw foods and holistic health and nutrition.
Hope you’ll enjoy making this salad and if you try it, please send me a comment to let me know how it turned out.