The Complete Book of Raw Food (78 page)

B
Y
S
HAZZIE

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
25 min

S
ERVES
4
S
PECIAL
E
QUIPMENT
None

2 creamy avocados, mashed

1 tablespoon seaweed flakes

1 tablespoon Superfood

1 head broccoli florets, broken into small pieces

pinch sea salt (optional)

1 tablespoon sunflower seeds

4 stalks celery, finely chopped

Mix the mashed avocados with the seaweed, Superfood, broccoli and sea salt. Sprinkle sunflower seeds on top, and place the finely chopped celery in the center of the dish. Serve in individual ramekin dishes with a light salad, or use this mixture as a filling for a simple pecan nut and date base if you like.

Thai Crane’s Nest in Coconut Curry

B
Y
C
HERIE
S
ORIA

A
DVANCED PREP
:
1 to 2 days for sprouts
I
MMEDIATE PREP
:
40 min

S
ERVES
4
S
PECIAL
E
QUIPMENT
None

1 cup coconut milk

1 teaspoon Thai red curry paste

1 clove garlic, minced

1 tablespoon lemon juice

4 cups shredded butternut squash or carrots

2 cups shredded jicama or cucumber

4 cups Napa or Asian cabbage, cut into fine shreds

4 ounces spinach leaves, cut into fine shreds

2 large fresh basil leaves, cut into fine shreds

½ cup cilantro, cut into fine shreds

2 green onions, finely sliced

⅛ cup chopped peanuts or cashews, sprouted

Warm coconut milk to no more than 105°F. Add the curry and garlic; stir well.

Toss the coconut curry with the lemon juice, squash, jicama, cabbage, spinach, basil and cilantro.

Form nests in individual shallow bowls or serving dishes and garnish with peanuts and onions. Serve at room temperature or gently warmed in a dehydrator or oven.

Hint:
To shred leaves, such as basil and spinach, stack one on top of the other and roll them tightly from stem to tip. Holding them firmly in this rolled position, cut thin slices, starting at one end and working over to the other side.

Toona

B
Y
R
HIO

A
DVANCED PREP
:
8 to 10 hours for soaking
I
MMEDIATE PREP
:
40 min

S
ERVES
6
S
PECIAL
E
QUIPMENT
Champion or Green Power juicer, food processor, dehydrator (optional)

3 cups walnuts, soaked overnight or for at least 3 hours, drained and rinsed

3 cups chopped carrots

1 cup chopped celery, with leaves

1 to 2 garlic cloves (to your taste), peeled

¼ to ½ medium onion

½ cup parsley or cilantro

½ cup fresh basil (or another fresh herb, such as dill)

2 ounces lemon juice

nama shoyu and/or Celtic sea salt, to taste

Process the walnuts and carrots to a pâté through a Champion or Green Power juicer, with the blank plate in place. If you don’t have one of these machines, process in a food processor until smooth. You may have to add a little water. Set aside in a bowl.

Cut the celery into 1-inch pieces, then pulse-chop the garlic, onion, celery, herbs and lemon juice in a food processor until well chopped. Add this mixture to the carrot and walnut pâté and mix well. Add nama shoyu and Celtic sea salt to taste.

Hint:
This dish goes well with crudités.

Variation 1:
In place of celery, use fennel for a different flavor.

Variation 2:
Use as a stuffing for nori rolls, adding clover sprouts and matchstick-cut pieces of cucumber and tomato.

Variation 3:
This recipe also makes delicious dehydrated crackers. Dehydrate the mixture at 95°F for 1 ½ to 2 days.

Walnut Burgers

B
Y
S
HAZZIE

A
DVANCED PREP
:
2 to 6 hours for soaking + 8 to 24 hours for dehydrating
I
MMEDIATE PREP
:
45 min
S
ERVES
8
S
PECIAL
E
QUIPMENT
Blender, hand blender, dehydrator

6 cups walnuts, soaked for 2 hours

2 cups carrots, topped, tailed, and chopped

2 cups chopped portobello mushrooms

2 cloves garlic

2 teaspoons paprika

1 teaspoon dried pizza herbs

1 teaspoon dried parsley

1 ½ cups chopped red onion, divided

1 cup fresh herbs, such as parsley, basil, and coriander, tightly packed

½ red pepper, chopped with seeds and stalk removed

6 sun-dried tomatoes, soaked for 2 to 6 hours and finely chopped

romaine lettuce (for buns)

mustard cress (optional)

extra slices of onion (optional)

Blend the walnuts, carrots, mushrooms, garlic, paprika, pizza herbs, dried parsley, and half the onions in a food processor.

Transfer to a large bowl and continue blending with a hand blender for a smooth consistency.

Very finely chop the fresh herbs, red pepper, sun-dried tomatoes and remaining red onion and add these to the bowl. Mix well.

Divide the mixture into 8 or 10 equal portions. Form into burger shapes and dehydrate at 115°F for 8 to 24 hours.

Wrap the burgers in large romaine leaves and add a little mustard cress and some thinly sliced onion rings. Top with your choice of
Tomato Sauce
,
“Fried” Mushrooms
,
Mango Chutney
. Serve with
Joe’s Chip Shop Chips
and a smile on your face.

What’s for Dinner Loaf