The Complete Book of Raw Food (18 page)

B
Y
R
ITA
R
OMANO

A
DVANCED PREP
:
6 to 9 hours for marinating; 5 to 8 days for sprouting

I
MMEDIATE PREP
:
25 min
S
ERVES
4
S
PECIAL
E
QUIPMENT
Food processor

INGREDIENTS

1 pound baby spinach

½ cup hiziki, soaked and drained

2 tablespoons chives, minced

1 carrot, shredded

1 or more limes, juiced

2 tablespoons extra virgin olive oil

garlic-flavored Bragg Liquid Aminos, to taste (see Hint)

cumin to taste (about ½ teaspoon)

2 tablespoons parsley, chopped

1 clove garlic, pressed

radicchio leaves and sunflower sprouts

DIRECTIONS

Chop the spinach for a few seconds in the food processor using the “S” blade. Combine the spinach, hiziki, chives, carrot, lime juice, olive oil, Bragg Liquid Aminos, cumin, parsley, and 1 clove garlic in a large bowl. Mix well and serve over a bed of radicchio and sprouts.

Hint:
To make garlic flavored Bragg Liquid Aminos, marinate one or more garlic cloves in two cups of Bragg overnight or longer. It will keep well in the refrigerator.

Summer Salad

B
Y
R
OSE
L
EE
C
ALABRO

A
DVANCED PREP
:
5 to 8 days for sprouting
I
MMEDIATE PREP
:
20 min

S
ERVES
2 to 3
S
PECIAL
E
QUIPMENT
None

INGREDIENTS

For the salad:

4 cups mixed greens

1 tomato, finely chopped

½ cup red cabbage, finely shredded

½ cup sunflower sprouts, chopped

1 avocado, diced

1 carrot, shredded

¼ cup finely chopped red onion

10 sun-dried black olives

1 tablespoon hemp seeds

dash Celtic sea salt

For the dressing:

2 tablespoons cold-pressed extra virgin olive oil

1 tablespoon raw apple cider vinegar

DIRECTIONS

Combine all of the ingredients in a large mixing bowl and toss gently.

Sunflower Salad

BY
V
ERN
C
URTIS

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
15 min

S
PECIAL
E
QUIPMENT
Blender
S
ERVES
2–3

INGREDIENTS

Salad:

3 cobs corn, cut off (or out of season, 1 bag frozen corn, thawed)

⅓ medium red onion, chopped

2 large tomatoes (1 pound), chopped

5 cups sunflower sprouts

Dressing:

⅔ red onion

½ cup olive oil

5 garlic cloves

½ cup parsley

½ cup apple cider vinegar

5 dried apricots

¼ cup pine nuts

1 cup water

DIRECTIONS

Blend salad by hand in bowl

Blend dressing ingredients at high speed

Superfood Tabouli

B
Y
K
AREN
P
ARKER

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
20 min

S
ERVES
2 to 4
S
PECIAL
E
QUIPMENT
None

INGREDIENTS

1 cup seeded and diced cucumbers

2 cups finely chopped tomatoes

¾ cup minced parsley

1 tablespoon minced fresh mint

2 teaspoons minced fresh garlic

½ cup hemp seeds

⅓ cup olive oil

⅓ cup lemon juice

2 tablespoons Celtic sea salt

½ cup Jerusalem artichokes, minced

dash cayenne pepper

DIRECTIONS

Mix all the ingredients together by hand in a large bowl and serve.

Thai Salad

B
Y
S
HAZZIE

A
DVANCED PREP
:
24 hrs for marinating
I
MMEDIATE PREP
:
35 min

S
ERVES
4
S
PECIAL
E
QUIPMENT
Juicer, Vita-Mix

INGREDIENTS

For the salad:

½ cup fresh cilantro, finely chopped

1 tablespoon minced fresh ginger

1 small hot chili, seeded and finely chopped

1 clove garlic, minced

2 tablespoons olive oil

2 tablespoons sesame oil

1 lemon, juiced

1 cup diced red and orange bell peppers

4 green onions, finely chopped

1 cup raw peanuts, roughly chopped

4 cups portobello mushrooms, stalks and gills removed, cubed

For the dressing:

1 stick of lemongrass, juiced

1 inch piece galangal root, juiced

1 lime, juiced

1 cup fresh coconut meat with its water

Chinese cabbage leaves

small handful dried sea lettuce, soaked 2 to 24 hours

DIRECTIONS

Mix the cilantro, ginger, chili, garlic, olive oil, sesame oil and lemon juice in a bowl. Add the diced peppers, green onions, chopped peanuts, and mushrooms to the bowl and mix thoroughly. Cover and let marinate for 24 hours.

Other books

Paper Sheriff by Short, Luke;
Goldenboy by Michael Nava
Lawman by Diana Palmer
The Dragon Wicked by B. V. Larson
The Pineview Incident by Kayla Griffith
The Way Things Were by Aatish Taseer
The Gatekeeper's Son by C.R. Fladmark
Plenilune by Jennifer Freitag