Crazy Sexy Diet: Eat Your Veggies, Ignite Your Spark, and Live Like You Mean It! (60 page)

Use a coffee grinder for all the seeds except the hemp—they don’t need to be ground. Use the grinder for the millet as well, or just use glutenfree flour. Mix all the ingredients with passion. Pour heaping tablespoons of batter onto a hot pan or griddle coated with coconut oil—the best oil for high heat. Cook until the batter starts to bubble and flip when the bottom of the cake is slightly brown. Finish with a drizzle of agave and serve.

Contributed by Chad Sarno,
www.rawchef.com

½ cup almond butter

1 tablespoon fresh ginger, chopped

1½ tablespoons lemon juice

2 tablespoons sweetener (dates, raisins, or prunes)

2 cloves garlic

1½ tablespoons sea salt or 1½ tablespoons shoyu

1 teaspoon serrano pepper, diced (optional)

⅓
cup water, plus more to thin sauce

2 zucchini, sliced in half moons

2 carrots, julienned

1 cup broccoli florets

1 cup snow peas

½ cup cilantro, chopped

In high speed blender, blend the almond butter, ginger, lemon juice, sweetener, garlic, salt, serrano pepper, and water until smooth. Add water as needed to achieve desired thickness. Toss the sauce with vegetables and cilantro in large mixing bowl.

When vegetables are tossed well, dehydrate on Teflex sheets at 105 degrees for 2–3 hours to soften.

Contributed by Chad Sarno,
www.rawchef.com

3 cups wild rice, sprouted or cooked

3 tablespoons green onion, diced

1½ cups tomato, diced

½ cup cilantro, chopped

2 tablespoons fresh oregano, minced

½ cup sun-dried tomatoes, soaked 1–3 hours

1½ tablespoons white miso

1 tablespoon garlic, minced

1 tablespoon chili powder

½ teaspoon cumin

2 tablespoons lemon juice

3 tablespoons olive oil

1 teaspoon sea salt

Place sprouted or cooked rice in mixing bowl and hand toss with the green onion, 1 cup diced tomato, cilantro, and oregano. Set aside. In high speed blender, blend the sun-dried tomatoes, remaining ½ cup diced tomato, miso, garlic, chili powder, cumin, lemon juice, olive oil, and salt until smooth. Toss tomato paste with rice and mix well.

Contributed by Pam Brown, Garden Café, Woodstock, New York,
www.gardencafewoodstock.com

2 cups cooked black beans, mashed

Sweet potatoes to equal 2 cups when peeled and cut into small cubes

2 teaspoons olive oil

Salt

3 ounces yellow onion, diced

2 teaspoons garlic

3 tablespoons tamari

2 teaspoons ground cumin

Pepper

7 ounces cooked rice

1½ teaspoons vegetarian Worcestershire sauce

1 ounce cornmeal, plus 1 ounce for dredging

Preheat the oven to 350 degrees F.

Place the mashed black beans in a bowl. Peel and cut the sweet potatoes, dropping them in cold water as you cut them. Drain well and toss with olive oil and salt. Spread them out in an even layer on a lightly oiled baking sheet. Roast in the oven for 25 to 30 minutes, or until tender. Toss occasionally.

Heat a bit of olive oil in a large sauté pan over medium high heat. Add the onion and garlic and cook until lightly browned. Add the onions to the bowl of beans. Stir in the tamari, cumin, and salt and pepper to taste. Add the cooked rice, sweet potatoes, Worcestershire sauce, and 1 ounce of cornmeal. Mix well and adjust the seasonings. Form into 4½-ounce patties and dredge lightly in the remaining 1 ounce of cornmeal. Heat a cast-iron skillet over medium heat and add more olive oil. Add the burgers and brown lightly on each side. Place on a baking sheet and bake for 10 minutes.

Serve with salsa and guacamole on your favorite bun or bread.

Contributed by Pam Brown, Garden Café, Woodstock, New York,
www.gardencafewoodstock.com

1 large flour tortilla

4 ounces Follow Your Heart vegan cheese or Daiya cheese

2 ounces caramelized onions

2 ounces roasted red peppers

8 kalamata olives, halved

Spread cheese on one half of the tortilla. Add the onions, peppers, and olives evenly. Fold the tortilla over and grill until it’s golden and crispy.

Contributed by Gena Hamshaw,
www.choosingraw.com

1” piece gingerroot

1 cup olive oil (or flax oil)

2 teaspoons toasted sesame oil

Juice of 1 lime

¼ cup mellow white miso

6 dates, pitted, or ¼ cup maple syrup

2 tablespoons nama shoyu

⅓
cup water

Blend all ingredients on high till creamy and emulsified.

1 large or 2 small zucchinis, spiralized or sliced with a vegetable peeler

½ red pepper, sliced into matchsticks

½ carrot, sliced into matchsticks

¼ large or ½ small cucumber, grated or peeled into long strips

Scallions or green onion to garnish

To make the dish, simply prepare and mix all veggies, save the scallions or green onion. Toss them with ¼ cup dressing, adding more if necessary, and sprinkle with scallions.

Sugar snaps, shiitake mushrooms, snow pea shoots, or mung bean sprouts would also be a great addition to the noodles.

Contributed by Chad Sarno,
www.rawchef.com

2 blocks of tofu, each in 6 slices

3 tablespoons shoyu or tamari

1 tablespoon sesame oil

½ cup pineapple juice

3 tablespoons rice vinegar

2 tablespoons agave syrup

2 cloves garlic, minced

1 tablespoon ginger, finely minced

½ teaspoon hot chile pepper, minced

In mixing bowl, whisk all ingredients except tofu well. Pour marinade into container, submerge sliced tofu, and allow to sit 1–3 hours.

Place tofu on baking sheet and pour ¼ of the marinade over it. Slow bake the tofu at 300 degrees for 1–1½ hours, flipping halfway through. It’s done when marinade is evaporated and tofu is firm. Serve with chilled buckwheat noodles.

Contributed by Chad Sarno,
www.rawchef.com

1½ cups pine nuts

2 cloves garlic

2 tablespoons lemon juice

⅓
cup water

1 teaspoon nutmeg

½ teaspoon sea salt

2 tablespoons olive oil

1½ cups red bell pepper, diced

1 cup sun-dried black olives, pitted and minced

2 tablespoons fresh basil, minced

3 tablespoons fresh dill, minced

1½ tablespoons fresh oregano, minced

1½ cups baby spinach, shredded

8–10 tomatoes, roasted and with pulp scooped out to make cups

In a food processor, process the pine nuts, garlic, lemon juice, water, nutmeg, salt, and olive oil until smooth. Remove to a mixing bowl and hand mix with remaining ingredients, except tomatoes. Stuff tomatoes with mixture.

Contributed by Chad Sarno,
www.rawchef.com

1 cup broccoli florets

1 cup red bell pepper, julienned

1 cup red cabbage, shredded

1 cup carrots, julienned thin

1 cup portobello mushrooms, cubed and marinated in 3 tablespoons olive oil and 2 tablespoons nama shoyu

1 cup Asian bean sprouts

½ cup cilantro, chopped

½ cup fresh basil, torn

½ cup olive oil

⅔
cup orange juice

3 tablespoons white miso

2 tablespoons nama shoyu

3 tablespoons fresh ginger, chopped

1 tablespoon garlic, minced

½ tablespoon sea salt

1 teaspoon cayenne

In large bowl, toss the broccoli, bell pepper, cabbage, carrot, marinated portobello mushrooms, asian bean sprouts, cilantro, and basil. Set aside.

In high speed blender, blend olive oil, orange juice, miso, shoyu, ginger, garlic, salt, and cayenne. Toss the sauce with the mixture of vegetables. Allow to marinate for about an hour. Spread on Teflex sheet on dehydrator tray and dehydrate at 105 degrees for 1 hour. Serve warm.

Contributed by Chad Sarno,
www.rawchef.com

½ cup pine nuts

1½ tablespoons lemon juice

2 tablespoons olive oil

½ tablespoon garlic

1 tablespoon fresh ginger, finely minced

1 tablespoon garam masala

½ teaspoon cinnamon

¼ teaspoon black pepper

1 teaspoon salt

4 cups baby spinach

¼ cup red bell pepper, diced

3 tablespoons chives, minced

In high speed blender, blend the pine nuts, lemon juice, olive oil, garlic, ginger, garam masala, cinnamon, pepper, and salt until smooth. Mix in the baby spinach, diced bell pepper, and chives by hand. You can choose to warm by placing on a dehydrator sheet at 105 degrees for 1 hour.

Contributed by Chad Sarno,
www.rawchef.com

2 cups arame, rehydrated

2 cups hijiki, rehydrated

3 tablespoons green onions, finely diced