The Complete Book of Raw Food (16 page)

S
ERVES
2
S
PECIAL
E
QUIPMENT
None

1 bunch collard greens, stems removed (save for juicing)

For the marinade:

1 to 1 ½ tablespoons olive oil and flaxseed oil mixed

½ to 1 lemon or lime, juiced

1 tablespoon nama shoyu or a sprinkle of Celtic sea salt

Place the collard leaves one on top of the other and then fold them in half. Roll the whole bunch into a tight roll. Starting at one end of the roll, cut the collard greens into very thin slivers and transfer to a large bowl.

Mix together the oil, lemon juice, and nama shoyu for the marinade.

Pour the marinade over the greens and toss well until all the ribbons are well coated. Cover the greens and marinate in the refrigerator overnight. This dish will keep for 2 to 3 days in the refrigerator.

Hint:
Weigh down the greens by placing some heavy plates on top. The weight helps the marinade penetrate into the leaves to soften them up.

Variation 1:
Add sprouted, blanched, and dehydrated almonds; thinly sliced red bell pepper; diced onions, and shallots or scallions.

Variation 2:
Add mellow white miso mixed with a little water and pressed garlic.

Variation 3:
Add
Spicy Party Mix
.

Variation 4:
This recipe also works well with red and green chard leaves, kale and beet tops.

Variation 5:
Wild leafy plants, such as amaranth and lamb’s-quarter can be chopped and mixed with the marinade for a delicious alternative to cultivated herbs.

Nature’s First Slaw

B
Y
J
ACKIE
A
YALA AND
D
AVID
S
TEINBERG

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
30 min

Y
IELDS
5 to 6 cups
S
PECIAL
E
QUIPMENT
Cuisinart, Vita-Mix

For the slaw:

1 cup green cabbage

1 cup Savoy cabbage

½ cup chopped black kale

½ cup chopped carrot

½ cup chopped broccoli

3 tablespoons chopped red onion

1 tablespoon diced garlic

½ cup chopped celery (soft inner heart including leaves)

1 tablespoon diced fresh herbs, such as parsley, dill, basil, and mint

For the dressing:

1 young coconut, water and meat

¼ cup lemon juice

2 cloves garlic, with skin

1 tablespoon dill, chopped

1 tablespoon Celtic sea salt

2 honey dates, pitted

½ cup stone crushed olive oil

Place both the green and Savoy cabbage in your food processor. (If Savoy cabbage is unavailable use 2 cups of the green cabbage.) Process until fine.

Scrape the sides of the machine, and process again. Transfer the cabbage to a large bowl.

Place all the remaining ingredients reserved for the slaw in your food processor and process until fine. Scrape the sides, and process again. Add this to the cabbage and mix together thoroughly.

Blend the coconut water and meat with the lemon juice, garlic, dill, sea salt, and dates until smooth. Add the olive oil and blend until creamy. Pour the sauce over the slaw, mix thoroughly, and enjoy!

“No” Egg Salad Spread

BY
S
HARON
E
LAM

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
10 min

S
ERVES
4
S
PECIAL
E
QUIPMENT
None

1 pound
Almond Cheese

3 to 4 stalks celery

1 small onion

1 teaspoon fresh ground mustard

½ to 1 teaspoon fresh ground pepper

pinch Celtic salt

1 ½ teaspoons apple cider vinegar

1 to 2 teaspoons turmeric (for color)

Mix all ingredients. Adjust spices to taste. Allow the spread sit for at least one hour to allow all the flavors to blend before serving.

Orange Spinach Salad

B
Y
R
HONDA
M
ALKMUS

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
20 min

Y
IELDS
4 to 5 cups
S
PECIAL
E
QUIPMENT
None

For the salad:

1 cup small orange slices, such as mandarin, cut in half

handful romaine lettuce leaves, torn into bite-size pieces

handful spinach leaves, torn into bite size pieces

½ cup green grapes, cut in half

½ cup green onions, chopped

1 cup almonds, chopped

For the dressing:

⅔ cup extra virgin olive oil

⅓ cup fresh orange juice

⅛ to ¼ cup honey

1 teaspoon celery seed

3 tablespoons fresh lemon juice

1 teaspoon dry mustard (optional)

Combine orange, lettuce, spinach, grapes, onions, and almonds. Mix well. In a jar, combine the olive oil, orange juice, honey, celery seed, lemon juice, and dry mustard (if using). Shake well. Pour the dressing over the salad and enjoy!

Quinoa Tabouli