The Complete Book of Raw Food (18 page)

B
Y
R
ITA
R
OMANO

A
DVANCED PREP
:
6 to 9 hours for marinating; 5 to 8 days for sprouting

I
MMEDIATE PREP
:
25 min
S
ERVES
4
S
PECIAL
E
QUIPMENT
Food processor

1 pound baby spinach

½ cup hiziki, soaked and drained

2 tablespoons chives, minced

1 carrot, shredded

1 or more limes, juiced

2 tablespoons extra virgin olive oil

garlic-flavored Bragg Liquid Aminos, to taste (see Hint)

cumin to taste (about ½ teaspoon)

2 tablespoons parsley, chopped

1 clove garlic, pressed

radicchio leaves and sunflower sprouts

Chop the spinach for a few seconds in the food processor using the “S” blade. Combine the spinach, hiziki, chives, carrot, lime juice, olive oil, Bragg Liquid Aminos, cumin, parsley, and 1 clove garlic in a large bowl. Mix well and serve over a bed of radicchio and sprouts.

Hint:
To make garlic flavored Bragg Liquid Aminos, marinate one or more garlic cloves in two cups of Bragg overnight or longer. It will keep well in the refrigerator.

Summer Salad

B
Y
R
OSE
L
EE
C
ALABRO

A
DVANCED PREP
:
5 to 8 days for sprouting
I
MMEDIATE PREP
:
20 min

S
ERVES
2 to 3
S
PECIAL
E
QUIPMENT
None

For the salad:

4 cups mixed greens

1 tomato, finely chopped

½ cup red cabbage, finely shredded

½ cup sunflower sprouts, chopped

1 avocado, diced

1 carrot, shredded

¼ cup finely chopped red onion

10 sun-dried black olives

1 tablespoon hemp seeds

dash Celtic sea salt

For the dressing:

2 tablespoons cold-pressed extra virgin olive oil

1 tablespoon raw apple cider vinegar

Combine all of the ingredients in a large mixing bowl and toss gently.

Sunflower Salad

BY
V
ERN
C
URTIS

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
15 min

S
PECIAL
E
QUIPMENT
Blender
S
ERVES
2–3

Salad:

3 cobs corn, cut off (or out of season, 1 bag frozen corn, thawed)

⅓ medium red onion, chopped

2 large tomatoes (1 pound), chopped

5 cups sunflower sprouts

Dressing:

⅔ red onion

½ cup olive oil

5 garlic cloves

½ cup parsley

½ cup apple cider vinegar

5 dried apricots

¼ cup pine nuts

1 cup water

Blend salad by hand in bowl

Blend dressing ingredients at high speed

Superfood Tabouli

B
Y
K
AREN
P
ARKER

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
20 min

S
ERVES
2 to 4
S
PECIAL
E
QUIPMENT
None

1 cup seeded and diced cucumbers

2 cups finely chopped tomatoes

¾ cup minced parsley

1 tablespoon minced fresh mint

2 teaspoons minced fresh garlic

½ cup hemp seeds

⅓ cup olive oil

⅓ cup lemon juice

2 tablespoons Celtic sea salt

½ cup Jerusalem artichokes, minced

dash cayenne pepper

Mix all the ingredients together by hand in a large bowl and serve.

Thai Salad

B
Y
S
HAZZIE

A
DVANCED PREP
:
24 hrs for marinating
I
MMEDIATE PREP
:
35 min

S
ERVES
4
S
PECIAL
E
QUIPMENT
Juicer, Vita-Mix

For the salad:

½ cup fresh cilantro, finely chopped

1 tablespoon minced fresh ginger

1 small hot chili, seeded and finely chopped

1 clove garlic, minced

2 tablespoons olive oil

2 tablespoons sesame oil

1 lemon, juiced

1 cup diced red and orange bell peppers

4 green onions, finely chopped

1 cup raw peanuts, roughly chopped

4 cups portobello mushrooms, stalks and gills removed, cubed

For the dressing:

1 stick of lemongrass, juiced

1 inch piece galangal root, juiced

1 lime, juiced

1 cup fresh coconut meat with its water

Chinese cabbage leaves

small handful dried sea lettuce, soaked 2 to 24 hours

Mix the cilantro, ginger, chili, garlic, olive oil, sesame oil and lemon juice in a bowl. Add the diced peppers, green onions, chopped peanuts, and mushrooms to the bowl and mix thoroughly. Cover and let marinate for 24 hours.