The Complete Book of Raw Food (110 page)

macrobiotic
A diet that consists largely of whole grains, vegetables, and seaweeds. An approach to health that views the self as a product of the foods we choose to eat, and the environment in which we live.

mandolin
Vegetable slicer. (See
Chapter 2
: Essential Tools)

mangostine
A tangerine-like fruit, with dark brown hard skin cultivated in Asia, flavor is sweet and tart.

Manitok wild rice
Part of the traditional Chippewa Indian diet. Indigenous to Minnesota and parts of Canada. It is typically parched during processing and is not raw.

manna bread
Bread made from sprouted grains and sometimes includes raw fruits and nuts. Manna bread is baked at 240°F and is therefore not raw.

marrow, vegetable marrow
(
British
) Large zucchini-like squash.

Medjool
Large, sweet date. The date palm (
Phoenix Dactylifera
) is known as the tree of life and is a holy symbol to Muslims. Originally from Morocco, the Medjool date was reserved for royal guests and other dignitaries.

melon baller
A kitchen tool useful for scooping soft fruit into little balls for garnish.

mesclun
Salad mixture comprised of several types of baby greens.

mesquite, mesquite flour, mesquite powder
Raw sweetener made from bean and pod of mesquite tree; has a molasses-like flavor.

Meyer lemon
A smooth skinned lemon with a very mild, slightly sweet lemon flavor; somewhere between a lemon and a mandarin.

milk bag
A fine mesh bag, usually with drawstring and about a gallon in volume, used for filtering juices and nut milks.

miso
A fermented paste made in Japan, usually made from soybeans and a grain, aged anywhere from several months to several years; has a salty taste. Although it is not raw, miso is an excellent source of live enzymes and friendly bacteria. The grain used determines the color; darker misos have been fermented longer and are therefore saltier.

muesli
Recipe originally made with dried and fresh fruits mixed with juice or milk and rolled oats, usually soaked for a few hours.
Swiss
.

mung bean sprouts
Type of bean sprouts, often used in Chinese cuisine. It is easy to grow your own by sprouting mung beans for a few days.

Nama® Shoyu
A brand of raw soy sauce that contains wheat.

neatballs
A name sometimes used for various meatball substitutes.

nori
Green or purple-green square seaweed sheets used to wrap sushi. May be raw or toasted. (The word “toasted” may be written in Japanese.) Useful for wraps instead of bread.

nut butter
Raw butters such as almond butter or cashew butter, can be purchased or made at home with a heavy-duty blender, juicer or in small quantities in an electric coffee grinder.

nutritional yeast flakes
See
brewer’s yeast
.

oat groats
Whole oat grain that has been hulled.

prickly pear
Fruit of several varieties of cactus. Also called cactus pear.

mullaca
An herb found in the tropics. It bears small, cream-colored flowers and produces tiny, light yellowish-orange fruit sometimes called cape gooseberry.

persimmon, fuyu persimmon, hachiya persimmon
Orange fruit with small brown seeds. The fuyu variety is shaped like a tomato and can be eaten as soon as it is ripe. The hachiya persimmon looks like an acorn; wait until it is very soft to eat, or it may taste bitter from the tannins.

piel de sapo
Spanish melon with a mottled rind and sweet, yellow flesh; a favorite in Latin America.

pignoli, pignolia
See
pine nut
.

pine nut
Small white nut extracted from pinecones. Imported mostly from China and Portugal, although some grow in the western USA. Suitable for cake frosting and creamy sauces.

Pizza Seasoning Blend®
A brand-name herb and spice mixture from Frontier Natural Products that includes dehydrated onion, bell pepper, fennel, oregano, dehydrated garlic, basil, chili peppers, parsley, thyme, marjoram and celery flakes.

portobello
Large flat mushroom useful as individual serving container for pâtés and nutmeats. Crimini mushrooms are baby portobellos. They are smaller and brown and are sold in supermarkets. Along with the white button mushrooms, Criminis and portobellos have more flavor.

probiotic
Supplement that provides “friendly bacteria” for the intestinal tract.

psyllium seed, psyllium husk powder
Raw thickening agent; high in fiber. Both psyllium seed and psyllium husk can be ground to powder. Look for organic brands; the non-organic, often from India, may be heavily laced with pesticides.

quinoa
Pronounced
kéen-wa
, quinoa is an ancient grain-like seed that has recently been “rediscovered.” Quinoa has a light, delicate flavor, and is very high in protein and iron.

radicchio
A type of red chicory with variegated leaves; used in salads.

ragoût
A thick stew of meat and/or vegetables.

raita
An East Indian condiment usually made with yogurt and cucumber.

rambutan
An oval-shaped fruit similar to the lychee. Rambutan usually has a bright red/orange skin when ripe (depending on the variety).

Rapadura®
Unrefined sugar made from the natural juice of sugar cane. See
Sweeteners
sidebar.

rejuvelac, rejuvilac
A 2- to 3-day fermentation of cracked sprouted wheat or rye berries, which is enzymatically active. High in friendly bacteria and considered a digestive aid.

rocket
Any of several plants of the mustard family, such as arugula.

Roma
Tomato variety with a meaty flavor, often used for sauces.

saffron, saffron threads
A deep orange dried herb or powder derived from the crocus plant and used to color and flavor foods.

spiralizer, spiral slicer
Kitchen tool that cuts vegetables into paper-thin slices or spaghetti-like strands. Also called a Saladacco.

samosa
An Indian turnover usually filled with meat and vegetables and fried.

sapodilla
A rough-skinned, brownish fruit with yellowish, translucent, sweet flesh.

satay
Indonesian dish of marinated meat, poultry, or vegetables cooked and served on a skewer, usually with peanut sauce.

S-blade
The blade of a food processor designed to process hard products such as nuts or carrots, as well as soft foods.

sea lettuce
A type of sea vegetable that is high in minerals.

serrano pepper
A small, very hot chili pepper.

sharlyn melon
Melon with orange-white flesh and delicate flavor of honeydew.

Shoyu
See
Nama® Shoyu
.

shredding blade
The non S-shaped blade of a food processor. Most food processors come with several blades that are used for different types of shredding and grating processes.

soak water
The water remaining after soaking nuts, grains, seeds, or fruit. If a recipe calls for “soak water” it is often in reference to the water used to soak raisins, or other dried fruit. One should not consume the soak water from nuts and seeds; throw this out because of the enzyme inhibitors and tannins.

Spectrabiotics, Spectrabiotic®
Cell Tech’s brand-name friendly bacteria probiotic support formula.

Spike®
Brand-name blend of vegetables and salt sold in health food stores.

spring onions
(English)
Green onions; scallions.

sprouting bag
A linen, nylon or canvas bag with a drawstring. May be interchangeable with a milk bag, if the fabric is fine enough. Designed for containing and rinsing sprouting nuts or seeds.

star fruit, carambola
A sweet-sour exotic fruit with a star-shaped cross-section, useful for decorations

stevia
A raw natural sweetener 10 times sweeter than sugar. See
Sweeteners
sidebar.

Stoned
(English)
Pitted.

Sucanat®
Brand name for an organic enzymatic dehydrated sugar cane juice. See
Sweeteners
sidebar.

superfood
Any type of food or food-based supplement thought to be extremely nutritious or provide complete nutrition (e.g. spirulina, bee pollen, chlorella, wheatgrass juice).

tabouli, tabouleh
A traditional Middle Eastern dish made with cracked wheat.

tahini
Sesame seed butter. Because it is usually roasted, shop for raw tahini.

tamari
Raw fermented soy; provides salty seasoning.

tamarind
Fruit with an acidic pulp used to make a paste popular in Indian cuisine; if unavailable, substitute lemon juice.

tandoori, tandori
Indian method of cooking using a clay-fire oven.

Teflex®
Brand-name for the drip-proof liner sheets used with a dehydrator. Also sold by the roll.

Thai coconut
Young coconut encased in white fibrous outer shell in which meat is soft and tender; also contains young coconut water.

toffee
(English)
Traditionally made by first blending sweet cream butter with sugar and boiling to create a rich, chewy, aromatic mixture.

tomatillo
Small, round, pale green or yellow fruit, similar in appearance to a tomato, used in Mexican cuisine.

turmeric root
An Indian seasoning of the ginger family; gives curry powder its traditional yellow color. Thought to be an anti-inflammatory.

tutti-frutti
(Italian)
“All fruits.” A delicious ice cream containing many candied fruits.

udon
Wheat noodle used in Asian cuisine.

UME vinegar
Vinegar made from umeboshi plums (dried Japanese salt plums); has a salty, sour taste.

wakamé, wakami
Sea vegetable, very mucilaginous after it’s soaked.

Xoçai™
A patented raw healthy chocolate with high antioxidants (for more info, see Peggy Kenney’s biography at end of book).

Yamaki Organic Soy Sauce®
Brand-name organic soy sauce containing soybeans, whole wheat, minerals, and sea salt; twice fermented, aged 48 months. Unpasteurized, with 17 percent less salt than regular soy sauce.

yerba maté, maté
A tea-like beverage, popular in South America. It is greenish in color, contains caffeine and tannin, and is less astringent than tea. Also called Paraguay or Brazilian tea.

za’atar
A Middle Eastern spice blend of thyme, sesame, salt, sumac, and marjoram.

zest
The colored part of the rind of citrus fruit (oranges, lemons, limes, grapefruit). Extracted with special tool or with the fine side of a grater.

Suggested Reading

The following books will provide the new raw food enthusiast with additional resources. The listing starts with books by our contributing chefs and then is arranged by subject matter. Please note that some of these titles are available only from the author.

Adi, Michal.
Pleasure Palate: Your Favorite International Culinary Delights in the Raw
. Forthcoming.

Amsden, Matt.
RAWvolution: Gourmet Living Cuisine
. New York: HarperCollins, 2006.

Arlin, Stephen (Editor), and Wolfe, David (Editor); Seaney, Ken (Illustrator); Mordecai, Dafna (Illustrator); McCabe, John (Editor), Arlin, Jolie (Editor).
The Sunfood Diet Success System: 36 Lessons in Health Transformation
. San Diego, CA: Maul Brothers Publishing, Revised edition, 2000.

Arlin, Stephen; Dini, Fouad; Wolfe, David; Dini, RC; Seaney, Ken and Wolfe, Marc.
Nature’s First Law: The Raw-Food Diet
. San Diego, CA: Maul Brothers Publishing; 2nd edition, 1997.

Arlin, Stephen; Wolfe, David (Editor).
Raw Power! Building Strength and Muscle Naturally
. San Diego, CA: Maul Brothers Publishing, 2nd edition, 2000. Large print available.

Baker, Elizabeth.
Does the Bible Teach Nutrition?
Mukilteo, WA: WinePress Publishing, 1997.