The Complete Book of Raw Food (74 page)

B
Y
J
ULIANO

A
DVANCED PREP
:
4 days for sprouts
I
MMEDIATE PREP
:
35 min

S
ERVES
2
S
PECIAL
E
QUIPMENT
None

1 cup thin strips red bell pepper

1 cup thin strips carrots

½ cup zucchini strips (shaved with a vegetable peeler)

½ cup thin strips red beets

¼ cup sliced chiogga beets

½ cup sliced yams

¼ cup quartered walnuts

¼ cup black Manitok rice, sprouted

¼ cup chopped dill

½ cup thin strips apples

1 cup maple syrup

2 cups fresh-squeezed orange juice

¼ cup fresh-squeezed lemon juice

¼ cup olive oil

¼ cup balsamic vinegar

¼ cup nama shoyu

1 tablespoon ginger, minced

2 ½ teaspoons garlic, minced

2 ½ teaspoons jalapeño, minced

1 tablespoon fresh cranberries

¼ cup sliced sunchokes

1 tablespoon grated lemon rind

1 tablespoon grated orange rind

Combine all the ingredients together in a serving bowl, mix well, and serve. It’s like nothing you’ve ever tried before!

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

Miss Lill’s Down Home Marinated Greens

B
Y
L
ILLIAN
B
UTLER

A
DVANCED PREP
:
2 days for marinating
I
MMEDIATE PREP
:
20 min

S
ERVES
8
S
PECIAL
E
QUIPMENT
None

2 bunches collards

1 bunch kale or mustard greens

olive or flax oil to coat greens

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon chili powder

1 tablespoon cajun seasoning

1 tablespoon lemon juice

½ tablespoon cayenne

nama shoyu, to taste

Wash and cut the greens. Coat greens with oil, add the seasonings, and mix well. Let the greens marinate and soften in refrigerator for 2 days, tossing each day.

Neat Balls

B
Y
J
ALISSA
L
ETENDRE

A
DVANCED PREP
:
8–10 hours for soaking; 8–12 hours for dehydrating

I
MMEDIATE PREP
:
50 min

Y
IELDS
70 Neat Balls
S
PECIAL
E
QUIPMENT
Champion Juicer, dehydrator

4 cups almonds, soaked overnight and drained

2 cups sunflower seeds, soaked overnight and drained

3 medium carrots, chopped

3 lemons, juiced

1 red onion, chopped

2 celery stalks, finely chopped

2 tablespoons sage powder

1 tablespoon dried basil

1 tablespoon dried oregano

1 tablespoon dried rosemary

1 tablespoon garlic powder

1 tablespoon Herbamare or sea salt

Run the soaked almonds, sunflower seeds, and carrots through a juicer in “sorbet” mode. You should have a dry paste. Collect the paste in a bowl and add the rest of the ingredients to it. Mix well with your hands.

Form into about 70 little balls. Arrange the balls on Teflex sheets and dehydrate for 8 to 12 hours at 105°F.

The balls should be dry on the outside but soft on the inside. Enjoy!

NutMeat

B
Y
J
EREMY
S
AFRON

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
25 min

S
ERVES
2 to 4
S
PECIAL
E
QUIPMENT
Small blender or mini food processor

2 cups dry walnuts

1 cup sun-dried tomatoes, soaked

1 clove garlic, peeled

¼ cup olive oil

2 tablespoons Bragg Liquid Aminos or nama shoyu

In a small blender or mini food processor, grind the dry walnuts into powder.

Blend the sun-dried tomatoes, garlic, olive oil, and Bragg Liquid Aminos (or nama shoyu) in a separate blender jar.

Stir the wet mixture into the dry walnut powder and use as a filling for raw burritos, lasagna, or stuffed porcini mushrooms.

Contributor’s note:
This recipe has a rich oil flavor and is very hearty and filling.

Nutmeat Stroganoff

B
Y
E
LIZABETH
B
AKER