Read The Complete Book of Raw Food Online
Authors: Julie Rodwell
B
Y
J
ULIANO
A
DVANCED PREP
:
4 days for sprouts
I
MMEDIATE PREP
:
35 min
S
ERVES
2
S
PECIAL
E
QUIPMENT
None
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
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.)
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
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
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.
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
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
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!
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
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
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.
B
Y
E
LIZABETH
B
AKER