The Complete Book of Raw Food (24 page)

Tahini Dressing

B
Y
J
INJEE AND
S
TORM
T
ALIFERO

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
15 min

S
ERVES
4
S
PECIAL
E
QUIPMENT
None

1 jar raw organic sesame tahini (about 2 ½ cups)

4 lemons or limes, juiced

2 to 3 cloves garlic, pressed

Celtic sea salt to taste

Mix the tahini and lemon juice in a bowl. Add the garlic and sea salt to taste. Transfer the mixture into a jar and spoon the remainder into a bowl.

Mix 2 tablespoons of the mixture with 1 tablespoon of water and you have your salad dressing.

Adjust the amount of water to the desired thickness of dressing.

Variation 1:
For a tahini dip, just add less water.

Variation 2:
For a tahini “cheese,” omit the water. Spread it on celery, optionally with a sprinkle of cayenne.

Wild Live Undressing

B
Y
J
ACKIE AND
G
IDEON
G
RAFF

A
DVANCED PREP
:
12 to 48 hours for soaking
I
MMEDIATE PREP
:
30 min

S
ERVES
8
S
PECIAL
E
QUIPMENT
Food processor

2 garlic cloves, chopped fine

1 cup Brazil nuts, washed, soaked for 2 hours, and drained

¼ cup nama shoyu

2 tablespoons fresh rosemary

2 tablespoons fresh sage, chopped fine

sea salt to taste

2 tablespoons unpasteurized miso

2 cups wild rice, washed, soaked for 12 to 48 hours, and drained

1 onion, chopped fine

3 stalks celery, chopped fine

½ cup fresh cranberries, for garnish

Place the garlic in the food processor and process well. Add the Brazil nuts and process to a rice-like texture.

Add the nama shoyu, rosemary, sage, sea salt, and miso, and blend well. Transfer the mixture to a bowl and add the wild rice, onions, and celery. Stir well, and garnish with fresh cranberries.

Abeba & Anna’s It’s Really Soup!

B
Y
A
BEBA
W
RIGHT AND
A
NNA
F
ISK

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
30 min

S
ERVES
8 to 10
S
PECIAL
E
QUIPMENT
Blender

10 to 11 fresh Roma tomatoes, chopped

½ red or yellow onion, peeled and chopped

4 cloves garlic, peeled

fresh basil to taste

fresh dill to taste

2 tablespoons lemon juice

Celtic salt to taste

2 tablespoons olive oil

⅛ to ¼ cup raisins

1 to 2 red bell peppers

¼ jalapeño pepper (optional)

1 cup sun-dried tomatoes, finely chopped (divided)

1 avocado, cubed

1 ear of corn, cut from cob

½ sweet yellow pepper

finely chopped parsley, for garnish

In a blender, combine 6 of the tomatoes with the onion, garlic, basil, dill, lemon juice, sea salt, olive oil, raisins, red bell pepper, jalapeño (if using), and ½ cup water. Blend well.

Add ½ cup of the sun-dried tomatoes, a little at a time. Blend well.

In a large bowl, combine the avocado, remaining fresh and dried tomatoes, corn, and the sweet yellow pepper. Pour the blended mixture over the chopped vegetables, and stir well. Garnish with parsley.

Contributor’s note:
This recipe was created at a 2002 Raw Chef’s Training Retreat conducted by Victoria Boutenko. This soup was a hit—the students were scraping the bowl and begging for the recipe.

African Spicy Sesame Soup

B
Y
S
HAZZIE

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
15 min