The Complete Book of Raw Food (67 page)

B
Y
C
HAD
S
ARNO

A
DVANCED PREP
:
Chili Pistachios (12 hr) 1 hour for marinating or 2 hours for dehydrating
I
MMEDIATE PREP
:
15 min

S
ERVES
6
S
PECIAL
E
QUIPMENT
None

1 ½ cups thin strips of red bell pepper

1 cup thin strips of yellow bell pepper

1 cup thin strips of zucchini

1 tablespoon minced garlic

¼ cup chopped fresh cilantro

3 tablespoons minced oregano

3 tablespoons lemon juice

3 tablespoons olive oil

1 ½ tablespoons chili powder

1 teaspoon cumin

1 ½ teaspoons Celtic sea salt

Toss all the ingredients together in a bowl. Marinate for up to 1 hour, or dehydrate for 2 hours to soften and warm. Serve with
Chili Pistachios
.

Haiku Burritos

B
Y
J
ULIANO

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
25 min

S
ERVES
2
S
PECIAL
E
QUIPMENT
None

1 cup mashed avocado

2 teaspoons jalapeño, minced

2 teaspoons minced garlic

2 teaspoons minced fresh ginger

2 teaspoons fresh lemon juice

2 large romaine lettuce leaves

2 teaspoons organic stone-ground mustard

1 pickle, sliced lengthwise into strips

⅓ cup wakamé seaweed, thinly sliced

½ cup grated burdock

⅓ cup chopped onion

⅓ cup chopped red bell pepper

¼ cup corn kernels, cut from cob

2 tablespoons nama shoyu

In a mixing bowl, stir together the avocado, jalapeño, garlic, ginger, and lemon juice. On each lettuce leaf, spread half the avocado mixture, mustard, pickle, seaweed, burdock, onion, red bell pepper, corn, and nama shoyu. Wrap like a burrito and devour.

From
Raw: The UnCook Book
(New York: ReganBooks, 1999.)

Mexican Stuffed Peppers

B
Y
R
OSE
L
EE
C
ALABRO

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

S
ERVES
8
S
PECIAL
E
QUIPMENT
Champion juicer or food processor, blender

For the filling:

1 cup almonds, soaked 12 to 48 hours

1 cup sunflower seeds, soaked 6 to 8 hours and drained

½ cup pumpkin seeds, soaked 6 hours and drained

½ cup lentils, sprouted

½ cup finely grated carrots

½ cup finely chopped celery

½ cup finely chopped cilantro

2 tablespoons lemon juice

4 Anaheim chilis or red bell peppers, rinsed, seeds removed

1 tablespoon chili powder

1 tablespoon cumin

1 teaspoon Celtic sea salt

For the sauce:

2 red bell peppers, chopped

2 to 3 pitted dates, chopped

1 tomato, chopped

1 tablespoon carob powder

1 tablespoon lemon juice

1 teaspoon Celtic sea salt

½ teaspoon chili powder

dash cayenne

For serving:

bed of sprouts

To make the filling, process the almonds, sunflower seeds, pumpkin seeds, and lentils through a Champion juicer using the blank plate or in a food processor fitted with the “S” blade.

In a large bowl, combine the processed nuts, seeds, and lentils with the carrots, celery, cilantro, lemon juice, chili powder, cumin, and sea salt. Mix well. Stuff the peppers with the filling and serve on a bed of sprouts.

To make the sauce, combine all the sauce ingredients in a blender. Blend well, adding water until desired consistency is reached. Serve on the side with stuffed peppers.

Soft Tacos

B
Y
M
ATT
A
MSDEN

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
35 min

S
ERVES
2
S
PECIAL
E
QUIPMENT
Food processor

For the filling:

3 cups ground raw organic walnuts

1 teaspoon organic cumin seed powder

1 teaspoon organic coriander seed powder

⅓ cup nama shoyu

For the salsa:

3 cups organic tomatoes, chopped

½ cup chopped organic green or yellow onions

¼ cup fresh, organic lime or lemon juice

1 organic bell pepper, chopped

1 cup fresh organic cilantro, chopped with stems removed

¼ cup organic cold-pressed olive oil

3 cloves organic garlic, peeled and crushed or minced

organic cayenne powder to taste

½ teaspoon Celtic sea salt

1 teaspoon organic cumin seed powder

For the taco shell:

organic collard green leaves

For the topping:

organic romaine lettuce, shredded 1 avocado, cubed

To make the taco filling, combine the filling ingredients in a bowl and mix well.

In another bowl, combine the salsa ingredients and mix well.

To assemble the tacos, lay the collard green leaves flat. Spread the taco filling lengthwise. Add a layer of lettuce and top with the salsa and avocado.

Vegetable Paella