My parents were taught as a child in Cyprus how to prepare their own olives, it's a long process but this is worth it. The raw green olives are split in half with a special stone but seed still intact, this allow the brine (salty water) to soak into the olives. The olives are then jarred with the brine and stored away for months. This recipe is not that process but it's the way it's marinated for Mezze's. Measurements are for personal preference only, you could use less lemon if you don't prefer it to be tangy. Enjoy
The last time I made waldorf salad, my 4-year-old son asked if we could have it without mayo the next time. I was worried about the apples browning and I didn't have any lemon juice. I did have some crushed pineapple which did the trick and it all tastes really good, too.
Use crisp apples for this (organic gala or pink lady apples are my personal favorites). Sometimes I eat this plain or mix in some coconut cream concentrate, available at tropicaltraditions.com. I also like to vary the spices (pumpkin pie spice, cardamom, etc.).
I made this recipe up one day. I drink this as a meal replacement as it's chock full of potassium, protein and healthy fats! I love how it tastes like a Reese's Cup! Raw eggs are super healthy!http://articles.mercola.com/sites/articles/archive/2002/11/13/eggs-part-two.aspx
From Alive in 5 by Angela Elliot. I haven't tried it yet, but it looks yummy! Posted for the Veg*n Recipe Swap. (I think I've read that the Himalayan and Celtic salts used in many Raw Recipes are a bit less "salty" than regular table salt, so I would salt with caution and to taste.)