The Complete Book of Raw Food (34 page)

BY
J
ULIAN
H
UERTA

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
1 hour

S
PECIAL
E
QUIPMENT
Blender
S
ERVES
2

2 large portobello mushrooms

15 Kalamata olives finely diced (e.g. cut into thin rings, then quarter)

Reserve 1 teaspoon for garnish
.

2 ½ tablespoon green onion (thin green rings)

Reserve 1 teaspoon for garnish

Portobello Marinade

3 tablespoons olive oil

1 tablespoon Kalamata olive juice

dash sea salt

¼ teaspoon black pepper

½ teaspoon dried basil

Thick Cream

½ cup pine nuts

¼ cup sesame

⅛ cup spring water

1 teaspoon lemon juice

2 tablespoons olive oil

few dashes sea salt

1 teaspoon minced garlic

¼ teaspoon black pepper

Take portobello mushrooms, and thinly slice them across their top. When you get to the gills, stop. Save them for another recipe. Be careful not to break the slices. You want to end up with several wide pieces as they will become the layers, like a lasagna, with the cream in between. Next, mix the marinade together, and then pour over the portobello slices. Make sure that all of the portobello surface areas have touched the marinade. Set aside.

Thick Cream:
Blend ingredients on a medium-low setting. Let it be a little chunky. It will add some texture to the food. Next, one slice of the portobello and lay it in the middle of a plate. Spoon about 1 ¼ tablespoon of cream on top. Add ¾ teaspoon of the finely diced kalamata olives evenly on top, followed by ½ teaspoon green onion rings. Put a slice of a portobello on a new plate, and repeat. Go back to the first plate, and add another portobello slice, followed by 1 ½ tablespoon cream, ¾ teaspoon Kalamata olives, ½ teaspoon green onion rings. Repeat process until all is used up. Probably will result in about 3 layers. I recommend the last layer being finished with a portobello with no cream on top.

Garnish:
¼ teaspoon green onion on top of each. Sprinkle around each plate ¼ tsp green onion, and ½ teaspoon finely diced Kalamata olives.

Serving Suggestion:
Bowl of baby spinach greens, lightly tossed in olive oil and a few dashes of sea salt or Kalamata olive juice. Keep the flavors light as the main dish is so rich.

Mustard-Ginger Pumpkin Seed Crunchies

B
Y
E
LAINA
L
OVE

A
DVANCED PREP
:
1 to 2 days for sprouting + 24–36 hours for dehydrating

I
MMEDIATE PREP
:
30 min
S
ERVES
12 to 14
S
PECIAL
E
QUIPMENT
Dehydrator

1 pound or 5 cups dry pumpkin seeds, sprouted

¼ cup tamari, Bragg Liquid Aminos®, or 2 to 4 teaspoons Celtic sea salt

¼ cup honey, maple syrup or Rapadura®

1 ½ tablespoons apple cider vinegar

½ teaspoon ginger powder or 1 tablespoon zested ginger root

1 teaspoon mustard powder or 1 tablespoon Dijon mustard

1 teaspoon garlic powder or 1 clove crushed garlic (optional)

½ teaspoon curry powder

1 tablespoon dried herbs (such as basil, dill, tarragon, or Italian seasoning)

Mix everything together in a bowl.

Spread on a dehydrator tray lined with a Teflex sheet.

Dehydrate for 4 to 6 hours at 105°F.

Flip and remove the Teflex sheet.

Continue to dehydrate until crunchy (12 to 24 hours). Store in a glass jar on your counter or in the refrigerator.

Naked Nuts

BY
S
HANNON
I
SLEY
S
CHNIBBE

A
DVANCED PREP
:
8–12 hours for soaking, 12–24 hours for dehydrating

I
MMEDIATE PREP
:
under 5 min
S
PECIAL
E
QUIPMENT
None

Almonds, pistachios, or cashews

Soak nuts overnight; drain and rinse. Dehydrate 12 to 24 hours or until crunchy.

Contributor’s notes:
Soaking and dehydrating give these nuts an amazing crunch. They are very satisfying by themselves, especially the almonds. You can also try them in salads, wraps and other creations (de-shell the pistachios).

Olive Buckwheat Snacks

B
Y
S
HANNON
I
SLEY
S
CHNIBBE

A
DVANCED PREP
:
2 to 3 days for sprouting + 12 hours for dehydrating

I
MMEDIATE PREP
:
30 min
Y
IELDS
24 crackers
S
PECIAL
E
QUIPMENT
Cuisinart, spice or coffee grinder, dehydrator

3 medium carrots

4 cloves garlic

¼ cup olive oil

1 medium onion, chopped

1 medium tomato, chopped

⅓ cup loosely packed chopped thyme

1 cup loosely packed chopped parsley

1 tablespoon Celtic sea salt

2 cups buckwheat groats, soaked 10 hours and sprouted 1 to 2 days

2 cups flax seeds

10 olives, pitted and chopped

Process the carrots in a Cuisinart fitted with the shredding blade. Change to the “S” blade and process the carrots with garlic, olive oil, onion, tomato, thyme, parsley, and sea salt.

Add the buckwheat and process again.

Grind the flaxseed in a spice or coffee grinder. Add to the buckwheat mixture and process, slowly adding 1 cup water.

Transfer mixture to a bowl and mix in the olives by hand. Spread the mixture onto 2 dehydrator trays. Dehydrate at 105°F for 12 hours, or to desired consistency. Enjoy with an avocado, raw pesto, or raw marinara sauce.

Contributor’s note:
This is a great raw alternative to olive bread.

Portobello Mushroom—Marinated and Stuffed