The Complete Book of Raw Food (64 page)

A
DVANCED PREP
:
1 hour for soaking
I
MMEDIATE PREP
:
45 min

S
ERVES
4
S
PECIAL
E
QUIPMENT
Food processor, spiral slicer, or hand shredder

For the pesto:

1 large bunch fresh basil leaves, washed and spun dry

¼ cup olive oil

¼ cup pine nuts

2 garlic cloves, crushed

¼ tablespoon or to taste sea salt

For the pasta:

2 medium zucchini, cut into thin strips or shredded lengthwise to resemble pasta

8 to 10 mushrooms, chopped

2 to 3 tablespoons pesto

4 to 6 sun-dried tomatoes, soaked until soft and cut into thin strips

To make the pesto, combine the basil leaves, olive oil, pine nuts, garlic, and sea salt in a food processor or blender and pulse to a paste.

Mix the zucchini, mushrooms, and pesto together with ¼ cup water. Serve chilled on a bed of greens and garnish with the sun-dried tomatoes prior to serving.

Hint:
To make zucchini resemble pasta, use a food processor with a julienne attachment, spiral slicer, or a hand shredder, and shred lengthwise to create long, fine, linguine-like strands. Warm it gently, and it will soften to the texture of
al dente
pasta.

Karie’s Lasagna

B
Y
K
ARIE
C
LINGO

A
DVANCED PREP
:
1 hour for dehydrating
I
MMEDIATE PREP
:
45 min

S
ERVES
4 to 8
S
PECIAL
E
QUIPMENT
Food Processor, dehydrator

For the red marinara sauce:

4 to 6 ounces sun-dried tomatoes

2 to 3 fresh tomatoes

fresh Italian herbs, such as basil or oregano, to taste

Celtic sea salt

olive oil

½ soft date, pitted

3 to 5 cloves fresh garlic, to taste

For the layers:

1 to 2 cups pine nuts, macadamias, or Brazil nuts

2 bunches organic spinach leaves, washed

To make the sauce, blend sun-dried tomatoes with fresh tomatoes, fresh herbs, sea salt, 1 tablespoon olive oil, date, and 2 to 3 cloves of fresh garlic.

To make the cheese, place the nuts in a food processor or blender with about ½ teaspoon Celtic sea salt and 2 to 3 cloves fresh garlic. Blend lightly so it remains crunchy.

In a glass dish, layer the ingredients in the following order: spinach leaves, red marinara sauce, and then the white nut cheese. Follow this with another layer. Drizzle cold-pressed olive oil over the dish if you choose, and sprinkle with fresh Italian herbs. To serve, warm the lasagna in a dehydrator at 110°F for 1 hour or so until warm. Enjoy!

Variation:
Add sliced mushrooms on top of the spinach layer, or add other items such as red peppers.

Variation:
Use thin zucchini slices instead of spinach.

Living Pizza

BY
S
HARON
E
LAM

A
DVANCED PREP
:
2 to 4 days for sprouts and soaking
I
MMEDIATE PREP
:
45 min

S
ERVES
6 to 8
S
PECIAL
E
QUIPMENT
Food Processor, Blender

For the crust:

6 cups kamut berries, soaked and sprouted

4 cloves garlic

1 medium onion

3 tablespoons pizza seasoning

3 to 4 stalks celery

2 cups garbanzo beans, sprouted (chickpeas)

Celtic salt, to taste

For the pizza sauce:

2 cups dried tomatoes

1 cup water

onion powder, to taste

garlic powder, to taste

pizza seasoning, to taste

2 to 4 dates, puréed

almond cheese
(optional)

Soak the dried tomatoes in the water for 30 to 40 minutes. Saving the water, remove the tomatoes and place into a Vita-Mix or blender with the other sauce ingredients.

Blend to a thick, paste-like consistency. Thin this paste as needed with the soak water. Store in a canning jar.

Process the kamut in a food processor, potentially in a couple of batches. I suggest using a smaller food processor to do the onion, celery, and garlic, then add to the grain along with the Celtic salt and the pizza seasoning. You may also add a small portion of carrot and carrot juice to give the crust a bit of color.

Dollop the mixture onto teflex sheets, flatten to about 7″ diameter and dehydrate until they are the consistency you prefer (chewy or crisp).

Spread the crust with almond cheese or any other spread. Top with the sauce and any other ingredients. Avocado is excellent.

Mock Spaghetti

B
Y
J
AMETH
& K
IM
S
HERIDAN

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
10–20 min

S
ERVES
4 to 6
S
PECIAL
E
QUIPMENT
V-Slicer or another shredding device

any summer squash, such as zucchini, crookneck, or sunburst

fresh-squeezed lemon juice, or any sauce or dressing of your choice (optional)

Shred the squash lengthwise into long “spaghetti” strands using a V-Slicer or other shredding device. The longer the squash is, the longer the “spaghetti” will be. Sunburst squash will make shorter strands, more like “noodles.”

Eat as is, or top with lemon juice and/or any sauce or dressing of your choice.

Pickled Zucchini, Eggplant