The Complete Book of Raw Food (108 page)

B
Y
J
EREMY
S
AFRON

A
DVANCED PREP
:
12 hours for soaking
I
MMEDIATE PREP
:
10 min

S
ERVES
2 to 4
S
PECIAL
E
QUIPMENT
Blender

1 cup walnuts, soaked

1 cup dates, soaked (reserve water)

½ cup black raspberries

½ cup date soak water

Blend all the ingredients together until smooth.

Raspberry and Physalis Dream

B
Y
S
HAZZIE

A
DVANCED PREP
:
4 hours for soaking
I
MMEDIATE PREP
:
10 min

S
ERVES
4
S
PECIAL
E
QUIPMENT
Coffee mill, hand blender

20 Brazil nuts, soaked at least 4 hours

¼ avocado

3 Medjool dates, pitted

1-inch piece vanilla pod

30 physalis (cape gooseberries)

60 raspberries

In a coffee mill, blend 15 Brazil nuts with the avocado, dates and vanilla pod. Add a little water if needed; it should resemble a very thick cream. Set aside.

Remove the paper from 26 of the physalis. Using a hand blender, blend with the 5 remaining Brazil nuts and 20 of the raspberries.

Place equal amounts of the fruit mixture in the bottoms of 4 serving glasses.

Add equal amounts of the cream to each glass. Divide the whole raspberry mixture among the glasses. Top each with 1 physalis with the paper wings spread out.

Contributor’s note:
The pungent, musky flavor of physalis makes this a very sexy pudding.

Semolina Pudding with Figgy Jam

B
Y
S
HAZZIE

A
DVANCED PREP
:
12 to 24 hours for soaking
I
MMEDIATE PREP
:
10 min

S
ERVES
2
S
PECIAL
E
QUIPMENT
Hand blender, blender

4 dried figs, soaked 12 to 24 hours or fresh figs, peeled

1 heaping tablespoon raisins, soaked 12 to 24 hours

2 bananas, peeled

1 sweet apple, peeled and cored

1 stalk celery, finely chopped

Using a hand blender, blend the figs and raisins to a jam, and set aside.

Combine the bananas, apple, celery, and 1 cup water in the blender and process until smooth. This is your semolina.

Pour the semolina into a bowl, and pour the jam in the middle. Swirl the jam so it looks beautiful.

Toffee and Raspberry Fool

B
Y
S
HAZZIE

A
DVANCED PREP
:
36 hours for soaking
I
MMEDIATE PREP
:
15 min

S
ERVES
4
S
PECIAL
E
QUIPMENT
Hand blender, blender

2 cups sunflower seeds, soaked for 24 hours (rinsed periodically)

20 dried apricots, soaked for 36 hours (rinsed periodically)

15 raspberries

1-inch piece vanilla bean

12 fresh dates, skins and pits removed, or dried dates, soaked for 24 hours

Using a hand blender, blend drained sunflower seeds, 10 drained apricots and 11 raspberries to a smooth cream. Set aside and rinse the blender.

Scrape the seeds out of the vanilla bean into a bowl and add the remaining apricots and 10 of the dates. Blend to a smooth cream.

Spoon a layer of the date mixture into 4 stemmed glasses. Add a layer of the raspberry mixture on top of this, and repeat until you have about 6 layers in the glasses and all the mixture is used up.

Top each glass of pudding with a raspberry in the center. Cut the remaining 2 dates into thin strips and place them around the raspberry in a sun ray pattern. Serve as it is or chilled on a hot day.

Raw Food Glossary

AFA acidophilus
One of more than 400 different kinds of bacteria that live in our gastrointestinal tract. Acidophilus supplements can reintroduce these beneficial bacteria into the system.

agar-agar
Thickening agent made from seaweed. Also known as Japanese gelatin and kanten. A flavorless, dried seaweed that acts as a setting agent. Available in Asian markets, health food stores, or well-stocked grocery stores. Agar-agar comes in powder, strand or block form and can be substituted for gelatin, although because it is stronger, you can use less. It is freeze-dried, and therefore not raw.

agave (cactus) nectar
The distilled juice of the agave cactus is a natural low-glycemic sweetener, but not all brands are raw.

airing cupboard (
chiefly British
)
a linen closet, usually gently warmed by hot water heater.

allspice
Also known as Jamaica pepper, allspice is a seasoning made from allspice berries, the tiny fruit of the Pimiento Tree. You can purchase the dried berries whole and grind them yourself, or simply purchase ground allspice. Used in many Middle Eastern dishes, and in sweet as well as savory fare, allspice derives its name because it is reminiscent of so many other spices such as cinnamon, nutmeg and cloves.