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Healthy Recipes


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Gourmet Salad Split by Chef Barry


Says Chef Barry about this recipe:  "I make this kind of salad many times with different versions and it is not your conventional salad when you see how it is all put together. Basically the salad is pouring a smoothie across the serving dish to form a kind of raw pudding. Then a layer of blanched vegetables carefully walled around the perimeter of the serving dish. Then finally your vegetable pocket sits on top with a vinaigrette poured over top. And that's it . So many kinds of Salad Splits can be created from this unusual Barry Gourmet & Raw of salad making. Remember you can create any kind of salad using this method . The nice part is you get a warm nutritional broth with my salad method.”

“Challenge your self to be more creative and add your own signature to your own unique culinary art.”

About the photo

Starting from panel 1 and working counter clockwise. Yes thats me on the coconut and I like to add coconut water to my smoothies but using water is ok as well.
Panel 2 is showing the vegetables divided in half to make this recipe . This is where the word split comes from..
Panel 3 shows half the vegetables inside your blender.
And panel 4 shows the finished recipe.

Ingredients for the “Gourmet Salad Split “

One medium size carrot split down the middle
One medium size beet root cut in half
2 small pieces of broccoli flower
Six cherrie tomatoes divided in half
2 limes or equal size lemon quarters
One small red onion cut in half
2 garlic cloves

2 stalks of sweet basil mixed with a little bit of your favorite green leafy herb?

On the side some curry powder

Vinaigrette Topping ingredients:

One teaspoon of cold pressed virgin olive oil or coconut oil in glass .
One level teaspoon of bee pollen( Natures original multi supplement )
2 limes or half a lemon
One level teaspoon of ground cinnamon
One level teaspoon of cold pressed apple cider vinegar or coconut flower vinegar.
On the side some raw unfiltered honey or coconut flower syrup

Says Chef Barry: "Often I will garnish my vegetable pocket with a few crunchy nuts of your choice . Optional to sprout them and highly recommended. You can use macadamia , brazil, almonds,filberts, pine nuts, walnuts, pecans, pistachio. Mix them together or have them in 2, 3 or 4 varieties.

“I never eat peanut and cashew because of the fungus growth during harvesting.”

One fresh coconut or pure water on stand by.

(As always, choose organic content and fresh content as much as possible for the healthiest recipe.)



As in Panel 2 make sure that your vegetable ingredients of your choice are divided equally in half down the middle in two equal parts.

Grate and chop half of the vegetables down and add them to your blender.

If you have a fresh coconut then using the special knives with the rectangular blades cut down into a circular pattern away from the body as you turn the coconut around with your hand firmly. Eventually the top will come off and you can pour the coconut water into your blender. The left over white meat can be scraped out and stored in a glass jar in your refrigerator for future recipes.

If the coconut is not available then you can simply add pure filtered water to about half way in your blender.

Some notes about the Blender? “Personally I like quality blenders using glass containers only. I believe that the plastic ones are leaching over time the plastic residues into the foods from where and tare and some times a warm or heated ingredient is called for in my recipes and I think glass is just more of a healthier choice to make.

Also every good blender should come with a milling cup for making ground seed mixes . This is very important. If your blender does not have this option I would not buy it.”

In a sauce pan put about one cup of water on high heat for boiling.
Next with the remaining half of your vegetables separate the leafy greens from the the other vegetables and cut these vegetables down into equal sizes.
When the water boils then turn off the flame and spoon the chopped vegetables into the hot water for blanching.

Chop your leafy greens and put them in a mixing bowl.

Next make your vinaigrette dressing for tossing your salad.
Add the following ingredients to your mixing bowl.
One teaspoon of cold pressed virgin olive oil or coconut oil in glass .
One level teaspoon of bee pollen( Natures original multi supplement )
2 limes or half a lemon
One level teaspoon of ground cinnamon
One level teaspoon of cold pressed apple cider vinegar or coconut flower vinegar.

“Mix well taste then add some raw unfiltered honey or coconut flower syrup to taste. We do not want the salad dressing overly sweet , just sour enough for the desired effect . “

Toss the salad in the bowl well using your hands then add this as a filling into your large
2 leaves of Chinese cabbage or any cabbage purple or green . The end result should like a veggie pocket. Imbed your selected nuts into the pocket.

Next scoop out all your blanched vegetables and place them in a bowl to cool down a little.

Then pour your tea like vegetable broth from the sauce pan into your glass serving cup.

Now blend well your mixed vegetables and pour just enough of the smooth consistency mixture to cover the surface of your serving dish. The left over smoothie can be stored in a glass mason jar in your refrigerator to enjoy later in the day.

Next sprinkle some fine curry powder over the smoothie.
Then circle the rim of your serving dish evenly with the blanched vegetables and any left over can be again saved for the next meal of the same day.

Then lay your veggie pocket on top in the middle over the smoothie underneath and enjoy.
How to eat this Gourmet Salad Split?

This is a fun food recipe as it looks like it is fused together when first looking at it.
You simply lift the veggie pocket up with your 2 hands and bite into it allowing any excess spillage to drop into your serving dish. Then when you are done you use a fork to enjoy the mixed raw and blanched vegetable flavors together.

“I hope that this recipe inspires the Gourmet in You?”

Kindest Barry Anderson aka Chef Barry Gourmet & Raw

For a short video introduction you can visit

For more information and booking on our only organic gourmet cuisine offers and private garden room information at the Garden Villa Phuket in Thailand

You can contact Chef Barry Gourmet direct at his Skype at barry.anderson800, or you can contact Barry direct at his email at Thank You

To return to our list of Healthy Recipes, click HERE.



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