The Complete Book of Raw Food (74 page)

B
Y
J
ULIANO

A
DVANCED PREP
:
4 days for sprouts
I
MMEDIATE PREP
:
35 min

S
ERVES
2
S
PECIAL
E
QUIPMENT
None

INGREDIENTS

1 cup thin strips red bell pepper

1 cup thin strips carrots

½ cup zucchini strips (shaved with a vegetable peeler)

½ cup thin strips red beets

¼ cup sliced chiogga beets

½ cup sliced yams

¼ cup quartered walnuts

¼ cup black Manitok rice, sprouted

¼ cup chopped dill

½ cup thin strips apples

1 cup maple syrup

2 cups fresh-squeezed orange juice

¼ cup fresh-squeezed lemon juice

¼ cup olive oil

¼ cup balsamic vinegar

¼ cup nama shoyu

1 tablespoon ginger, minced

2 ½ teaspoons garlic, minced

2 ½ teaspoons jalapeño, minced

1 tablespoon fresh cranberries

¼ cup sliced sunchokes

1 tablespoon grated lemon rind

1 tablespoon grated orange rind

DIRECTIONS

Combine all the ingredients together in a serving bowl, mix well, and serve. It’s like nothing you’ve ever tried before!

From
Raw: The UnCook Book
(New York: ReganBooks, 1999.)

Miss Lill’s Down Home Marinated Greens

B
Y
L
ILLIAN
B
UTLER

A
DVANCED PREP
:
2 days for marinating
I
MMEDIATE PREP
:
20 min

S
ERVES
8
S
PECIAL
E
QUIPMENT
None

INGREDIENTS

2 bunches collards

1 bunch kale or mustard greens

olive or flax oil to coat greens

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon chili powder

1 tablespoon cajun seasoning

1 tablespoon lemon juice

½ tablespoon cayenne

nama shoyu, to taste

DIRECTIONS

Wash and cut the greens. Coat greens with oil, add the seasonings, and mix well. Let the greens marinate and soften in refrigerator for 2 days, tossing each day.

Neat Balls

B
Y
J
ALISSA
L
ETENDRE

A
DVANCED PREP
:
8–10 hours for soaking; 8–12 hours for dehydrating

I
MMEDIATE PREP
:
50 min

Y
IELDS
70 Neat Balls
S
PECIAL
E
QUIPMENT
Champion Juicer, dehydrator

INGREDIENTS

4 cups almonds, soaked overnight and drained

2 cups sunflower seeds, soaked overnight and drained

3 medium carrots, chopped

3 lemons, juiced

1 red onion, chopped

2 celery stalks, finely chopped

2 tablespoons sage powder

1 tablespoon dried basil

1 tablespoon dried oregano

1 tablespoon dried rosemary

1 tablespoon garlic powder

1 tablespoon Herbamare or sea salt

DIRECTIONS

Run the soaked almonds, sunflower seeds, and carrots through a juicer in “sorbet” mode. You should have a dry paste. Collect the paste in a bowl and add the rest of the ingredients to it. Mix well with your hands.

Form into about 70 little balls. Arrange the balls on Teflex sheets and dehydrate for 8 to 12 hours at 105°F.

The balls should be dry on the outside but soft on the inside. Enjoy!

NutMeat

B
Y
J
EREMY
S
AFRON

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
25 min

S
ERVES
2 to 4
S
PECIAL
E
QUIPMENT
Small blender or mini food processor

INGREDIENTS

2 cups dry walnuts

1 cup sun-dried tomatoes, soaked

1 clove garlic, peeled

¼ cup olive oil

2 tablespoons Bragg Liquid Aminos or nama shoyu

DIRECTIONS

In a small blender or mini food processor, grind the dry walnuts into powder.

Blend the sun-dried tomatoes, garlic, olive oil, and Bragg Liquid Aminos (or nama shoyu) in a separate blender jar.

Stir the wet mixture into the dry walnut powder and use as a filling for raw burritos, lasagna, or stuffed porcini mushrooms.

Contributor’s note:
This recipe has a rich oil flavor and is very hearty and filling.

Nutmeat Stroganoff

B
Y
E
LIZABETH
B
AKER

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