The Complete Book of Raw Food (70 page)

B
Y
S
HAZZIE

A
DVANCED PREP
:
2 to 3 days for sprouts; (Plum Sauce 8 hours)

I
MMEDIATE PREP
:
30 min; (Plum Sauce 10 min)
S
ERVES
4
S
PECIAL
E
QUIPMENT
Food processor

1 carrot

1 tablespoon coconut meat

1 cup parsnip pieces

2 cups quinoa, sprouted 24 hours

1 cup broccoli florets

1 cup cauliflower florets

4 green onions, thinly sliced

1 cup alfalfa sprouts

10 sun-dried tomatoes, cut into slivers

1 bunch chives

1 bunch cilantro

1 bunch parsley

1 tablespoon olive oil

4 peaches, peeled and pitted

Plum Sauce

In a food processor, process the carrot, coconut meat and parsnip into small rice-sized pieces. Transfer to a bowl, and mix with the sprouted quinoa.

Add the broccoli, cauliflower, onions, alfalfa sprouts, and sun-dried tomatoes, chives, coriander, parsley and olive oil. Mash the peaches and add them to the bowl. Mix well. Serve with
Plum Sauce
.

Hint:
Drain and rinse the quinoa 3 to 4 times during the day and watch the little tails appear! Once you see tails, it’s ready to eat.

Contributor’s note:
This really does come out like a stir-fry.

Roast Tofu with Satay Sauce

B
Y
S
HAZZIE

A
DVANCED PREP
:
10 to 20 min for marinating; 4 to 6 hours for dehydrating

I
MMEDIATE PREP
:
40 min
S
ERVES
4
S
PECIAL
E
QUIPMENT
Dehydrator, coffee grinder

For the Tofu:

4 portobello mushrooms, skins, stems and gills removed

3 cloves garlic, minced

2 stalks celery, juiced

1 lemon, juiced

2 tablespoons olive oil

pinch sea salt

For the sauce:

1 cup raw peanuts

2 tablespoons almond butter

½ teaspoon cayenne

¼ cup coconut meat

4 dates, soaked

Cut the skinned mushrooms into 1-inch cubes to make the “tofu.” In a bowl, combine the garlic, celery juice, lemon juice, olive oil, and salt.

Add the mushroom cubes and mix so all sides are thoroughly coated. Allow them to marinate for 10 to 20 minutes, then put them in a dehydrator. Keep the rest of the marinade for the sauce. Dehydrate the mushrooms at 105°F for 4 to 6 hours.

To make the Satay Sauce, put the peanuts, almond butter, cayenne pepper, coconut, dates and the leftover marinade into a coffee mill and grind to a sauce. If you need more liquid, add a little water at a time.

Serve the “tofu” cubes on skewers and covered with the Satay Sauce.

Thai Wild Rice with Spring Vegetables

B
Y
E
LAINA
L
OVE

A
DVANCED PREP
:
2 to 4 days for soaking (Pad Thai Sauce 30 min)

I
MMEDIATE PREP
:
30 min (Pad Thai Sauce 20 min)
S
ERVES
6 to 8
S
PECIAL
E
QUIPMENT
None

1 ¼ cups or ½ pound dry black wild rice, soaked 2 to 4 days in 4 cups water

4 stalks celery, thinly sliced

1 zucchini, cut in thin strips

4 green onions, thinly sliced

8 leaves dinosaur or red Russian kale, thinly sliced including stems

20 basil leaves, sliced into thin ribbons

20 spearmint leaves, sliced into thin ribbons

Pad Thai and Thai Wild Rice Sauce

Place all the ingredients in a large bowl and cover with 1 cup
Pad Thai and Thai Wild Rice Sauce
. Enjoy immediately or store in the refrigerator for up to 5 days.

Hint:
Pulse the wild rice in a food processor to reduce the soaking time. Rinse once a day.

Assorted Vegetables with Almond Chili Sauce and Bean Sprouts

B
Y
C
HAD
S
ARNO

A
DVANCED PREP
:
2 to 3 hours for dehydrating
I
MMEDIATE PREP
:
40 min

S
ERVES
6
S
PECIAL
E
QUIPMENT
Blender, dehydrator

½ cup almond butter (see
Ants in a Canoe
)

1 tablespoon chopped fresh ginger

1 ½ tablespoons lemon juice

2 tablespoons sweetener (such as dates, raisins or prunes)

2 cloves garlic, peeled

1 ½ teaspoons Celtic sea salt or 1 ½ tablespoons nama shoyu

1 ½ tablespoons chopped lemongrass

1 teaspoon diced serrano pepper (optional)

1 zucchini, cut into thin strips

1 cup thin strips red bell pepper

2 carrots, cut into thin strips

1 cup broccoli florets

½ cup cilantro, chopped

1 cup Asian bean sprouts

6 lime wedges

To make the sauce, blend the almond butter, ginger, lemon juice, sweetener, garlic, sea salt, lemongrass, serrano pepper and ⅓ cup of water in a highspeed blender until smooth. Add more water to desired consistency.

Toss the sauce in a large mixing bowl with the zucchini, red pepper, carrots, broccoli, and cilantro.

Dehydrate the vegetables on Teflex sheets at 105°F for 2 to 3 hours to soften and warm.

To serve, place a handful of the mixture in the middle of each plate, and top with a generous amount of bean sprouts. Garnish each plate with a wedge of lime.

Hint:
A great option is to serve over a bed of coconut noodles.

’Bello Burger