The Complete Book of Raw Food (35 page)

BY
S
HARON
E
LAM

A
DVANCED PREP
:
3 to 5 hours
I
MMEDIATE PREP
:
15 min

S
ERVES
Serves 12
S
PECIAL
E
QUIPMENT
None

24 portobello mushrooms, washed and stemmed

For the marinade:

1 pint olive oil

1 small onion

2 to 4 cloves garlic

1 to 2 tablespoons lemon juice

2 tablespoons chopped dill

½ teaspoon fresh ground pepper

1 teaspoon mustard seed

1 ½ teaspoon Celtic salt

For the stuffing:

seed spread or nut cheese

sliced tomatoes

lettuce

sprouts

onion

Wash and stem the portobello mushrooms, then place them, topside down, in a marinating dish. Pierce the mushroom top and bottom to allow the marinade to properly soak in.

Blend marinade ingredients together, then pour over the mushrooms and in the stem indentation area. Let stand for several hours for best absorption.

When serving the mushrooms, spread your favorite seed spread or nut cheese in the mushroom. Serve with sliced organic tomatoes, lettuce leaf, sprouts, red onion slices, and whatever else may sound delicious to you.

Spicy Almonds

B
Y
V
ERN
C
URTIS

A
DVANCED PREP
:
12 hours to soak almonds + 2 days for dehydrating

I
MMEDIATE PREP
:
30 min

S
ERVES
10 to 12
S
PECIAL
E
QUIPMENT
Dehydrator

2 tablespoons tamari

2 to 3 tablespoons cayenne pepper

2 tablespoons sea salt

garlic powder and/or pressed fresh garlic to taste

apple juice to taste

1 pound raw organic almonds, soaked overnight and drained

psyllium powder as needed (optional)

Mix the tamari, cayenne, and sea salt with the garlic and apple juice in a large bowl.

Add the almonds, toss to coat well. A little psyllium powder can be added to help the marinade adhere.

Spread the almonds onto dehydrator trays lined with Teflex sheets. Dehydrate at 105°F until crunchy (24 to 36 hours).

Contributor’s note:
Use your imagination and try different seasonings.

Spicy Party Mix

B
Y
R
HIO

A
DVANCED PREP
:
1 day for sprouting + 2 days for dehydrating

I
MMEDIATE PREP
:
30 min
Y
IELDS
2 cups
S
PECIAL
E
QUIPMENT
Dehydrator

2 ½ cups sunflower seeds, sprouted 1 day

1 cup red lentils, sprouted 1 day

1 medium to large onion, diced small

1 tablespoon dried minced garlic

1 teaspoon flax garlic chili oil

1 tablespoon nama shoyu

2 pinches habanero powder (be careful with this—it’s very hot)

Mix all ingredients together in a bowl; adjust the seasonings to taste.

Spread on dehydrator trays lined with Teflex sheets and dehydrate at 95°F for 24 to 36 hours or until completely dry. Spicy Party Mix can be stored at room temperature for a month or two. It must be kept dry.

Caution:
Wash your hands after using habanero—do not touch your eyes!

Contributor’s note:
This crunchy snack also makes a zippy addition to salads and soups.

Spicy Seed Mix

B
Y
J
ONATHAN
W
EBER

A
DVANCED PREP
:
36 hours for sprouting + 2 days for dehydrating

I
MMEDIATE PREP
:
30 min
Y
IELDS
4 quarts

S
PECIAL
E
QUIPMENT
Blender, dehydrator

8 cups raw sunflower seeds, soaked overnight and sprouted 24 hours

3 cups raw pumpkin seeds, soaked overnight and sprouted 24 hours

2 cups sun-dried tomatoes, soaked overnight

1 bulb garlic, cloves separated and peeled

1 tablespoon Mexican spice or chili powder

2 teaspoons chili flakes or 1 teaspoon cayenne powder

2 teaspoons cumin

½ cup nama shoyu (or sea salt or seasoning salt to taste)

½ cup raisins, soaked (optional)

To make the sauce, blend the sun-dried tomatoes, garlic, Mexican spice, chili flakes, cumin, nama shoyu and raisins (if using). The sauce should be thick and not too watery.

Place sprouted seeds in a large bowl and pour sauce over them. Mix well, so that all the seeds are completely coated with the sauce.

Spoon the seed mixture directly onto dehydrator screens, spreading it thinly and evenly. Do not use Teflex sheets.

Dehydrate at 95°F for 15 to 20 hours or until crunchy and crisp. Store in glass jars.

Contributor’s note:
This makes a great snack on the road and also works well on salads.

Spicy Sunflower Seed Snacks