Read The Complete Book of Raw Food Online
Authors: Julie Rodwell
B
Y
R
OSE
L
EE
C
ALABRO
A
DVANCED PREP
: 12 to 48 hours for soaking
I
MMEDIATE PREP
: 50 min
S
ERVES
6 to 8
S
PECIAL
E
QUIPMENT
Juicer or food processor
For the crust:
1 cup almonds, blanched and soaked 12 to 48 hours
1 cup sunflower seeds, soaked 6 to 8 hours
1 cup honey dates
½ cup raisins
½ cup raw carob powder
1 teaspoon vanilla
For the filling:
1 ½ cups almonds, blanched and
soaked 12 to 48 hours
4 medium bananas
1 teaspoon vanilla
For garnish:
strawberries, sliced fresh mint leaves
For the crust, process almonds, sunflower seeds, dates, and raisins through a Champion juicer using the blank plate or in a food processor using the “S” blade.
Add carob powder and vanilla; mix well and press into a 9-inch pie plate or tart shell pan.
To make the filling, blend almonds, bananas, and vanilla with ½ cup water in the blender. Pour the mixture into the piecrust and place in freezer until firm. Decorate with sliced strawberries and fresh mint leaves.
B
Y
R
OBERT
Y
AROSH AND
L
ISA
S
OTO
A
DVANCED PREP
: 2 hours for soaking + 1 hour for refrigeration
I
MMEDIATE PREP
: 40 min
S
ERVES
8 to 10
S
PECIAL
E
QUIPMENT
Food processor
For the crust:
½ cup hazelnuts
½ cup Brazil nuts
¼ teaspoon vanilla
dash Celtic sea salt
½ teaspoon olive oil
For the filling:
1 cup dried papaya spears, soaked
1 cup fresh papaya
1 to 2 tablespoons honey
1 teaspoon agar-agar
dash Celtic sea salt
To make the crust, process hazelnuts, Brazil nuts, vanilla, sea salt and olive oil in a food processor until the mixture forms a ball. Press crust into a lightly oiled pie plate.
To make the filling, process papaya (fresh and dried), honey, agar-agar, and a dash of sea salt in a food processor. Process the purée using the “S” blade.
Pour filling into crust and chill before serving.
B
Y
E
LIZABETH
B
AKER
A
DVANCED PREP
:
15 min for juicing
I
MMEDIATE PREP
:
20 min
S
ERVES
12 to 16
S
PECIAL
E
QUIPMENT
None
2 cups oat flour (made by processing rolled oats in a blender)
2 cups pulp from 6 to 8 large juiced carrots
¼ teaspoon salt
2 cups dates, finely chopped or ground
1 cup nuts, chopped
2 teaspoons vanilla
3 tablespoons honey
Mix all the ingredients together well. Knead and form into 2 rolls for slicing or layers for a layer cake.
B
Y
C
HAD
S
ARNO
A
DVANCED PREP
:
12 to 14 hours for soaking + 14 hours for fermenting + 2 days for rejuvelac
I
MMEDIATE PREP
:
1 hour 20 min
S
ERVES
8
S
PECIAL
E
QUIPMENT
Juicer, hand blender
For the shortcake:
2 cups fresh shredded carrot
1 ½ cups minced dried pineapple
1 ½ cups pecans, unsoaked and ground into flour
¼ cup raisins
¾ cup dates, pitted and minced
1 ½ tablespoons cinnamon
1 ½ tablespoons fresh orange zest
2 tablespoons orange juice
2 tablespoons mesquite powder
1 teaspoon nutmeg
¼ teaspoon Celtic sea salt
For the Cashew Cream Cheese:
2 cups cashews, soaked 12 to 14 hours
⅓ cup rejuvelac
1 tablespoon coconut butter
½ teaspoon vanilla bean, diced
2 tablespoons date paste
¼ teaspoon Celtic sea salt
For the topping:
¼ cup shredded coconut
fresh pineapple slices, for garnish