Read The Complete Book of Raw Food Online
Authors: Julie Rodwell
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
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
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.
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
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
Combine all of the ingredients in a large mixing bowl and toss gently.
BY
V
ERN
C
URTIS
A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
15 min
S
PECIAL
E
QUIPMENT
Blender
S
ERVES
2–3
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
Blend salad by hand in bowl
Blend dressing ingredients at high speed
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
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
Mix all the ingredients together by hand in a large bowl and serve.
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
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
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.