Read The Complete Book of Raw Food Online
Authors: Julie Rodwell
A
DVANCED PREP
:
8 hours for soaking
I
MMEDIATE PREP
:
40 min
S
ERVES
6 to 8
S
PECIAL
E
QUIPMENT
Champion juicer or food processor, dehydrator
1 ½ cups chickpeas, soaked, drained and sprouted for 8 hours
1 cup sunflower seeds, soaked 6 to 8 hours and drained
1 medium red onion, finely chopped
1 to 2 cloves garlic, pressed
¼ cup fresh parsley, finely chopped
2 tablespoons lemon juice
¼ cup cold-pressed olive oil
1 teaspoon ground coriander
1 teaspoon ground cumin
¼ to ½ teaspoon cayenne
1 teaspoon Celtic sea salt
Process the chickpeas and sunflower seeds in a Champion juicer using the blank plate or in a food processor fitted with the “S” blade. Transfer the mixture to a bowl.
Add the onion, garlic, parsley, lemon juice, olive oil, coriander, cumin, cayenne, and sea salt. Mix well.
Form the mixture into small patties about 2 inches wide and ½ inch thick, and place on Teflex sheets in the dehydrator. Dehydrate for 16 to 18 hours at 105°F. Falafels can be served wrapped in lettuce leaves, Napa cabbage leaves, or red or green cabbage. Also add some sprouts, tomatoes, or cucumbers.
BY
J
ULIAN
H
UERTA
A
DVANCED PREP
:
15 min
I
MMEDIATE PREP
:
15 min
S
PECIAL
E
QUIPMENT
Food Processor
S
ERVES
2
1 ½ cups fennel
1 ½ cups marinated mushrooms (marinate in equal amounts of shoyu and olive oil for at least 15 min, or just leave in the fridge)
1 ½ tablespoons of diced Marinated onions (marinate same as Marinated Mushrooms)
½ cup broccoli florets and/or the inside of the stem of the broccoli diced up
1 ½ tablespoons shredded fresh basil or 1 ½ tsp dried basil
Mixing Cream
2 tablespoons pine nuts
2 tablespoons walnuts
dashes of salt
1 tsp fresh basil or ½ tsp dried basil
Food process the cream, and then mix all ingredients together. Do a little dance!
B
Y
S
HAZZIE
A
DVANCED PREP
:
8–10 hours for soaking; 1 hour for marinating
I
MMEDIATE PREP
:
25 min (Macadamia Cream 20 min)
S
ERVES
2
S
PECIAL
E
QUIPMENT
blender
2 cups berries, such as blueberries, raspberries, strawberries, or blackberries
4 fresh figs (
or
4 dried figs, soaked overnight), finely chopped
2 Medjool dates (
or
4 dates, soaked overnight), finely chopped
1 tomato, finely chopped
½ red pepper, finely chopped
1 apple, cored
handful raisins or sultanas (golden raisins)
pinch of cinnamon
Blend 1 cup berries, and finely chop those that remain. Mix together the berries, figs, dates, tomato, and pepper, and let marinate for at least an hour.
Transfer the mixture to a serving dish. Grate the apple on top. Sprinkle the raisins over the apple and add a pinch of cinnamon. Serve with
Macadamia Cream
.
B
Y
V
ICTORIA
B
OUTENKO
A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
40 min
S
ERVES
10
S
PECIAL
E
QUIPMENT
Food processor
1 pound of your favorite nuts, unsoaked and ground
1 pound carrots, chopped
1 medium onion, chopped
1 tablespoon sweetener (such as honey, very ripe banana, or raisins)
1 tablespoon olive oil
1 to 2 tablespoons poultry seasoning (or other seasoning) such as Herbamare®
2 to 3 tablespoons nutritional yeast (optional)
sea salt to taste
paprika
Grind the nuts in a food processor. Set aside. Combine the carrots, onion, sweetener, oil, seasoning, yeast (if using) and sea salt and grind in a food processor.
Mix everything together well. If mixture isn’t firm enough, add one or two of the following thickeners: dill weed, dried garlic, dried onion, dried parsley flakes, nutritional yeast, psyllium husk powder, ground flax seed.
Form into balls, cutlets, or fillets, and sprinkle with paprika before serving.
Variation:
To make “fishburgers” add seaweed (such as dulse, kelp, or nori) to the mixture.