Creamy Raw Vegan “Potato” Salad | Chef AJ LIVE! with Chris Kendall

5 DELICIOUS DINNER RECIPES to support your weight loss: https://www.chefaj.com/5-delicious-lo...
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Chris Kendall earns his bananas flowing as a Registered Holistic Nutritionist, Raw Vegan Lifestyle Coach, and Raw Food Chef. It's his passion to help make the raw food lifestyle as tasty and easy as possible via his consultation services, the raw vegan lifestyle success system online course, raw recipe books and his free raw recipes app. Paying it forward, Chris offers his base consultations on a by-donation basis.
Learn more at https://therawadvantage.com   / therawadvantage      / therawadvantage     / tra.kendallchris  

Creamy Potato Salad

8 Crimini Mushrooms (.3 lb / 140 g)
3 Zucchini (.75 lb / 445 g)
1/2 Cauliflower (.6 lb / 280 g)
4 Green Onion (.08 lb / 36 g)
Fresh Dill (.02 lb / 6.5 g)
2 Small Avocado (.5 lb / 230 g)
Mustard Seeds (1-2 tsp)

At least 1 day before serving, cube and freeze 3/4 of the cauliflower. The day of thaw in warm water then drain and place in a bowl. Large dice all of the mushrooms and 2/3 of the zucchini and place in the sun for 2 – 4 hours, or in a dehydrator at 118°F for 1 - 2 hours, then add to the bowl. Blend the remaining zucchini, cauliflower, onion bottoms, and mustard seed with 1/2 the avocado. Finely chop the dill and green onion tops, mix together with sauce and cubes. Cut the remaining avocado into cubes and add in with a light stir, serve and enjoy! (650 calories)