The Complete Book of Raw Food (109 page)

almond milk
Beverage made from almonds blended with water, and then strained. Used in place of dairy as a beverage, soup, or sauce base.

almond pulp
The residue left after making almond milk. Can be used to make pâté, “almond cheese,” or used in other recipes to add bulk.

aloe gel
Gel from the aloe vera plant; thought to be soothing to inflamed tissues; great for stomach or intestinal problems, and for burns.

amaranth leaf (callaloo)
Leafy green vegetable similar in flavor to spinach. The leaves, which have a slightly sweet flavor and high protein content, are used
in salads and cooking. Amaranth seeds are used as cereal, or ground into flour for bread. You can find amaranth at health foods stores, well-stocked grocery stores, and Asian markets.

amazu shoga
Shredded or sliced ginger, pickled in a sweet vinegar marinade. Most people encounter amazu shoga, which ranges from pink to beige in color, as an accompaniment to sushi. Amazu shoga is available in Asian markets or well-stocked grocery stores.

amchoor
Also known as mango powder, amchoor is an East Indian seasoning made of pulverized sun-dried green mango. Sometimes used to tenderize meat; amchoor adds a tart yet fruity flavor to many dishes, including curries. Amchoor is available in Indian markets, and may also be found under the spellings amchor, amchur or aamchur.

Aphanizominon flos-aquae (AFA)
An ancient strain of blue-green microalgae found in Klamath Lake, Oregon.

apple cider vinegar
A raw vinegar produced through fermentation of apples.

aramé
Sea vegetable that looks like slender, black threads. Like most sea vegetables, it is high in trace minerals; however, steaming is a traditional part of its processing.

arugula
A leafy green with a distinct peppery taste and a common ingredient in Italian cuisine. Also known as rocket, roquette, arugula, and rucola.

Asian cut:
thinly cut, sliced on a diagonal

Atlantic sea flakes
Blend of sea vegetable flakes available from EDEN brand Sea Vegetables®. Sea vegetables are ancient life forms, and one of the richest sources of minerals and nutrients.

aubergine
(
French
) Eggplant.

balsamic vinegar
Intensely flavored, slightly sweet vinegar. Made from the unfermented juice of ripe grapes, usually aged for a long time. (not usually raw).

biryani
Traditional Indian dish, usually rice-based with vegetables, nuts, and legumes added.

Batavia
A type of loose-headed lettuce.

bean threads
A spaghetti substitute. Also called cellophane noodles, Chinese vermicelli and glass noodles, these translucent threads are made from green mung bean starch. Available in Asian markets and many supermarkets (not raw).

bhajis
Onion fritters, popular in Indian cuisine.

biscuit
(
British
) Cookie.

black radish
Similar in flavor to the red radish; believed to be healing for the gall bladder.

blue-green algae
or
spirulina
Single-celled algae considered to be a
superfood
. High in protein (65 percent vs. 28 percent for beef), in B vitamins, and trace minerals.

bok choy
Also known as Chinese cabbage, bok choy is a crunchy vegetable with white stalks and green leaves. Baby bok choy is also available.

Bragg Liquid Aminos®
A non-enzymatic salty seasoning that contains natural MSG. Quite popular among some beginner raw foodists.

brewer’s yeast
Yeast powder or flakes. Brewer’s yeast is a good source of B vitamins for raw fooders. Because live yeast cells have been destroyed, it is not considered raw.

Brown or Red Miso
Miso made from fermented grains (usually rice or barley) and soybeans. Fermented for longer periods than white or yellow miso, which makes it saltier.

bulgur
Cracked wheat (not raw).

candy floss
(
British
) Cotton candy.

canistel
An egg-shaped fruit with a thin, glossy skin. The flesh is pumpkin-colored and somewhat flaky. Canistels are rich in niacin and beta carotene (vitamin A) and a fair source of vitamin C. The flavor is similar to a cooked sweet potato mixed with heavy cream. Often eaten raw with salt, pepper, and lime or lemon juice or lightly baked.

cantaloupe
Also known as muskmelon, the cantaloupe has a sweet refreshing taste and reddish-orange flesh.

carob
Made from the sweet pulp inside the pods of the tropical carob tree. Carob is ground, and most often used as a healthy substitute for chocolate. It is available raw or toasted.

cardamom
Spice with a distinctive earthy flavor and aroma. Both the small brown seeds and the white pods can be used.

carrot pulp
Pulp left over from juicing carrots in Champion or other juicer. A component of carrot cake and other recipes.

cayenne
A type of hot pepper. A very important spice used in raw food, as it is medicinal as well as culinary. Also comes in capsule form with rated “hotness.”

Celtic sea salt, Celtic salt
Sun-dried sea salt; a good source of minerals and friendly bacteria. Some sea salts are boiled, which removes minerals and trace elements. To ensure that it is raw buy it whole and grind it yourself. Celtic sea salt is from France, though other sea salts are harvested in many areas.

cheesecloth
Fine-meshed 100% cotton cloth, traditionally used to press dairy cheese. Raw foodists use it as one of the choices for straining natural nut and seed cheeses or to separate juice from pulp when blending. (
Note
: be sure to purchase cheesecloth meant for culinary use—it is also sold in hardware stores to strain paint, not made for use with food.) Cheesecloth is also commonly used to cover sprout jars.

cherimoya
Also known as custard apple, cherimoya is an unevenly shaped soft fruit with a light green peel and large pit. The flavor is similar to that of banana, pineapple, and papaya combined. When ripe, they will give to slight pressure. Store at room temperature to ripen, then refrigerate. Serve well chilled. Cherimoyas are rich in vitamin C, niacin, and iron.

chervil
Aromatic herb of the carrot family used in soups and salads.

Chinese five-spice
A blend of spices usually consisting of anise, cinnamon, cloves, fennel, and pepper.

Chinese leaves
The edible leaves of a Chinese cabbage.

chip shop, Fish-and-chip shop
(
British
) Store or restaurant where deep-fried fish and “french” fries are made for takeout.

Citrus zester
A handy gadget that quickly and easily removes the zest from citrus fruit.

coconut butter or oil
Thick, waxy butter from coconut.

compote
Dessert made of a variety of fruits in their own juice (not usually raw).

confiture
A candy or preserve usually consisting of fruits and nuts or roots preserved with sugar.

coulis
A thick sauce of puréed vegetable or fruit.

courgette
(
French
) Zucchini.

courgetti
“Spaghetti” made from zucchinis or courgettes.

crudités
Raw vegetables, usually served with a dipping sauce.

currants, red or black
Native to Oregon, these bushes grow tiny, sweet-tart fruits, used in pies, jams, jellies, and syrups.

daikon
Large, long white radish.

dehydrator
see
Excalibur
.

detox
Process in which the body eliminates toxins from its cells.

digestive enzymes
A digestive aid derived from plants, usually containing the enzymes needed to digest protein, carbohydrates, fats, dairy, and starches.

dolmades
Grape leaves stuffed with rice, meat, and seasonings (Greek dish).

dulse
A reddish colored seaweed, usually dried. Found in northern latitudes; excellent source of minerals.

durian
Large fruit from Malaysia. The semihard shell is brownish green and covered with thick spikes. The odor of the fruit can be off-putting, but the flesh is sweet, thick, and creamy.

E3Live®
Brand name of edible algae. See
aphanizominon flos-aquae
.

endive
Bitter lettuce-like plant used in salads.

Enoki
Exotic mushroom with long, thin strands and tiny white caps; can often be bought dried.

enzyme inhibitors
The chemicals that coat nuts and seeds to prevent them from germinating prematurely. Enzyme inhibitors are toxic in large quantities, but can be released by soaking nuts and seeds, then discarding the soak water. (see
Chapter 4
: Sprouting and Greening)

Essene bread
See
manna bread
.

Excalibur®
Brand name of the most popular dehydrator. Used to make crackers, bread, cookies, burgers, and the like without destroying enzymes with high heat. (see
Chapter 2
: Essential Tools)

extra virgin olive oil
Comes from the first press of the olive harvest. Look for “cold-pressed organic extra virgin” to ensure that it is processed without heat.

falafel
A spicy mixture of ground vegetables and chick peas usually formed into patties or balls.

five-spice
See
Chinese five spice
.

fool
A dessert, usually cooked, made of blended creamed fruits.

galangal
(Thai ginger) Root.

galia
An exotic, hybrid muskmelon from Israel; also grown in Florida.

garam masala
A pungent, aromatic blend of spices used in Indian cuisine.

gem lettuce
A compact crunchy lettuce, also known as Little Gem, with a dense heart and a single ring of outer leaves.

golden tomatoes
Yellow tomatoes. Flavor similar to red tomatoes, they add visual appeal to certain recipes.

granulated kelp
Dried powdered seaweed.

green or spring onions
Scallions.

guava
Sweet, tropical fruit, also known as guyava or kuaka.

habanero
Very hot, lantern-shaped chili pepper. Do not touch eyes after use. If dehydrating, do not inhale when you check the oven.

hazelnuts
Filberts.

Herbamare®
Seasoning with sea salt and 20 different organic herbs produced by Bioforce Ltd, distributed by Rapunzel Pure Organics in New York.

hemp
Hemp seeds have a nutty flavor akin to sunflower seeds. They are an excellent source of essential fatty acids and proteins.

hiziki
Type of seaweed, usually dried.

jalapeño
Smooth, dark green chili pepper. Very hot. Often used in Mexican cuisine. Do not touch your eyes after use. If dehydrating, do not inhale when you check the oven.

Jamaica pepper
See
allspice
.

jicama
White, crunchy, root vegetable shaped like a potato; flavor is somewhere between an apple and a turnip. Hard to find the organic variety.

Julienne
Cut into fine sticks for finger food or plate decoration.

Kalamata olive
(
Greek
) Purple-black raw olive. There are many types of raw olives; some varieties are cooked.

kale
A member of the cabbage family that comes in many varieties, such as Dinosaur kale; high in Calcium; used in salads and for juicing.

kamut
A high-protein wheat. Kamut can be sprouted and made into raw dough with excellent results.

kanten
A pudding-gelatin creation usually thickened with
agar-agar
seaweed and commonly part of macrobiotic cuisine.

kefir
Fermented soft yogurt-like cheese that contains probiotics. The milk used to make it may be pasteurized and therefore not raw. Also used to make commercial bottled smoothies.

kibble
To grind food into small, rice-sized pieces.

kimchi, kimchee
Traditional Korean dish of fermented cabbage; the bacteria that develop are very good for the intestinal tract.

kofta balls
Meat balls popular in East Indian cuisine. Traditionally served in soup.

kumquat
Oval orange-like fruit about 1 inch long.

ladies’ fingers
(
English
) Okra.

lamb’s quarter
A wild edible green.

lecithin
A fatty substance made from egg yolks and legumes, lecithin belongs to the family of phospholipids, which are among the primary building blocks of all cellular membranes. Lecithin imparts a moist and creamy texture.

lychee, lichi, litchi
Asian-Hawaiian fruit with a hard thin shell, sweet white flesh, and large pit.

Peruvian maca root
A vegetable root, or tuber, distantly related to the Mexican Wild Yam. Maca grows naturally only in the Andean mountains of Peru. Contains significant amounts of amino acids, complex carbohydrates, vitamins B1, B2, B12, C, and E, and minerals, including calcium, iron, magnesium, phosphorus, and zinc.