The Complete Book of Raw Food (17 page)

B
Y
E
LAINA
L
OVE

A
DVANCED PREP
:
2 to 3 days
I
MMEDIATE PREP
:
20 min

S
ERVES
6
S
PECIAL
E
QUIPMENT
None

4 cups sprouted quinoa (about 2 cups before sprouting)

4 green onions, thinly sliced

20 mint leaves, minced

1 large tomato, seeded and finely diced

¾ cucumber, peeled in strips, seeded and finely diced (if using an English cucumber, don’t seed it)

¼ cup parsley, minced

4 to 6 tablespoons extra virgin olive oil

3 to 5 tablespoons lemon or lime juice

1 to 2 tablespoons tamari
or
Bragg Liquid Aminos
or
1 to 2 teaspoons Celtic sea salt to taste

½ teaspoon fennel seed, soaked 1 hour if desired

Mix everything together in a large bowl. Let sit 1 hour to allow the flavors to meld before serving.

Hint:
To sprout the quinoa, soak for 4 to 8 hours, drain water and rinse. Sprout in a jar or in The Amazing Nut Milk, Juice and Sprout Bag for another 18 hours or more, rinsing the quinoa every 8 hours. To test whether the sprouts are ready, chew one. It should be firm, yet soft—and not too crunchy.

Rainbow Veggie Slaw

B
Y
J
OHN
L
ARSEN

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
20 min

S
ERVES
6 to 8
S
PECIAL
E
QUIPMENT
Food processor, coffee grinder

For the salad:

½ medium head purple cabbage

1 yellow onion

1 large head broccoli

1 head cauliflower

2 red bell peppers

2 yellow bell peppers

For the dressing:

½ cup olive oil

sea salt to taste

2 teaspoons white pepper

1 cup macadamia nuts

1 to 1 ½ lemons, juiced

Roughly chop the cabbage, onion, broccoli, cauliflower, bell peppers, and carrots and process together in a food processor until mixture is granulated.

Transfer the shredded vegetables to a large bowl. Grind the macadamia nuts in a coffee grinder or a small blender.

Mix the lemon juice, olive oil, sea salt, and white pepper together and combine with the ground macadamia nuts. Slowly pour over veggies while mixing. Add extra salt to taste.

Red-Hot-Pepper-Powerman’s Tasmanian Tandoori Cucumber Salad

B
Y
J
ACKIE
A
YALA AND
D
AVID
S
TEINBERG

A
DVANCED PREP
:
5 to 8 days for sprouting; 30 min for soaking

I
MMEDIATE PREP
:
20 min

Y
IELDS
10 cups
S
PECIAL
E
QUIPMENT
Blender

3 medium pickled cucumbers, cut on bias (see Hint)

3 small yellow squash, cut on bias (see Hint)

1 medium red onion, sliced into thin half moons

meat from 2 young Thai coconuts

1 cup romaine lettuce, chopped small

1 cup broccoli, finely diced, including stems

1 cup arugula, chopped

1 bunch celery “hearts,” diced

2 cups sunflower greens

1 cup cashews, soaked for 30 minutes

Mix all the ingredients together in a large wood or glass bowl.

Hint:
To cut on a “bias” (a fancy diagonal cut), simply cut the cucumbers in half lengthwise, place them cut side down, and cut 2 times lengthwise (horizontally). Chop from the top of the cucumber to the bottom diagonally, and presto!

Simple & Saucy Cucumber-Coconut Salad

B
Y
E
LAINA
L
OVE

A
DVANCED PREP
:
20 min for marinating
I
MMEDIATE PREP
:
15 min

S
ERVES
4
S
PECIAL
E
QUIPMENT
None

Meat of 2 young coconuts or ¾ cup dried, shredded coconut

1 large cucumber, peeled, halved and thinly sliced

¼ large red onion peeled, halved and thinly sliced

1 nori sheet, torn into small squares or
2 tablespoons dulse flakes or 1 small handful of dulse torn into pieces

½ teaspoon garlic powder

¾ teaspoon Celtic sea salt

2 teaspoons liquefied coconut oil or olive oil

Mix everything together in a bowl and let marinate for at least 20 minutes before serving. This salad will keep in the refrigerator for at least 2 days.

Spinach Hiziki Salad