Read The Complete Book of Raw Food Online
Authors: Julie Rodwell
B
Y
J
ACKIE
A
YALA AND
D
AVID
S
TEINBERG
A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
20 min
Y
IELDS
5 to 6 cups
S
PECIAL
E
QUIPMENT
Blender
1 to 2 cups spring water
⅓ cup black radish
1 whole cucumber, chopped
1 handful Italian parsley
4 tablespoons fresh herbs, such as basil and rosemary, chopped
½ cup citrus juice blend (lemon/lime)
1 tablespoon Celtic sea salt
2 large cloves garlic, with skin
1 inch piece of ginger, diced small
1 teaspoon cayenne pepper
3 tablespoons cumin powder
1 tablespoon turmeric
⅓ cup raw honey
10 Italian olives, diced
1 large avocado (ripe and firm), peeled with pit removed
Blend the spring water, radish, cucumber, parsley, fresh herbs, citrus juice, sea salt, garlic, ginger, cayenne, cumin, turmeric, and honey. Add the olives and avocado, and blend a little longer until smooth. The dressing should be ultra green and creamy, like soup. Serve with a large green salad, and enjoy.
B
Y
Q
UINTESSENCE
R
ESTAURANT
A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
15 min
Y
IELDS
2 to 3 cups
S
PECIAL
E
QUIPMENT
Blender
2 cups chopped fresh pineapple
1 whole pitted peach
1 tablespoon anise seeds
¼ cup cold-pressed olive oil from a dark bottle
½ teaspoon sea salt
In a high-speed blender mix all the ingredients until creamy and smooth.
B
Y
N
OMI
S
HANNON
A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
10 min
S
ERVES
1
S
PECIAL
E
QUIPMENT
None
4 tablespoons flaxseed oil
2 tablespoons lemon juice or balsamic vinegar
½ to 1 teaspoon maple syrup (optional)
1 ½ teaspoons soy sauce, tamari
or
a pinch of sea salt
few drops sesame oil (optional)
Whisk all the ingredients together with a fork and immediately pour over a salad.
Contributor’s note:
This dressing is a great way to enjoy flaxseed oil, which contains important essential fatty acids.
B
Y
R
OBERT
Y
AROSH AND
L
ISA
S
OTO
A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
15 min
Y
IELDS
3 to 4 cups
S
PECIAL
E
QUIPMENT
Blender
1 cup olive oil
1 cup lemon, peeled
½ teaspoon black pepper
⅓ cup white onion
4 cloves garlic
½ teaspoon Celtic sea salt
⅓ cup ground sesame seeds o hemp seeds
1 heaping tablespoon tahini
1 heaping tablespoon miso
¼ cup almond pulp (optional)
¼ teaspoon dry oregano
10 pitted Kalamata olives and juice
Blend all the ingredients together in a Vita-Mix for a rich and creamy dressing.
B
Y
M
ATT
A
MSDEN
A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
20 min
Y
IELDS
3 cups
S
PECIAL
E
QUIPMENT
Blender
1 cup Thai coconut water
½ cup organic, cold-pressed olive oil
1 cup fresh organic basil leaves, stems removed
1 to 2 cloves organic garlic, peeled
¼ cup fresh, organic lemon juice
⅛ cup nama shoyu
pinch Celtic sea salt
¼ cup organic dates, pits removed
Combine all ingredients in a blender and mix well. Serve over your favorite mixed greens.
Variation:
The basil in this recipe can be substituted by mint, dill, cilantro, or tarragon, for a different flavor.