The Complete Book of Raw Food (22 page)

B
Y
J
ALISSA
L
ETENDRE

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
10 min

Y
IELDS
2 to 3 cups
S
PECIAL
E
QUIPMENT
Blender

3 green onions

1 cup olive oil

⅓ cup raw apple cider vinegar

⅓ cup honey

1 ½ teaspoons Herbamare® or sea salt

Place all the ingredients in a blender and mix until creamy.

High Vibe Dressing

B
Y
S
HAZZIE

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
10 min (20 min if juicing)

Y
IELDS
1 ½ cups
S
PECIAL
E
QUIPMENT
Coffee grinder or blender

4 tablespoons unsoaked sunflower seeds, ground to fine powder

1 cup cucumber juice (optional)

4 sprigs mint, finely chopped minced garlic, onion or herbs (optional)

In a coffee grinder, blend ground sunflower seeds with ½ cup water or cucumber juice until smooth. Add more water or cucumber juice to desired thickness (if the coffee grinder is too small, you may have to transfer the mixture to a blender, or mix in the rest of the ingredients by hand).

Add the mint and blend again until smooth. Add minced garlic, onion, or other strong herbs and spices to the dressing if you like. Enjoy as a dip or over a leafy green salad.

Hiziki Salad Dressing

B
Y
R
ITA
R
OMANO

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
10 min

Y
IELDS
2 cups
S
PECIAL
E
QUIPMENT
Blender

1 cup macadamia nuts

1 large lime, juiced

2 tablespoons dried hiziki

1 large clove garlic, peeled

1 tablespoon mellow yellow miso

pinch cayenne (optional)

Put all ingredients in blender with ½ cup water and whip into a creamy dressing. Serve over greens or vegetables.

Variation:
Substitute almonds for the macadamias.

Honey Mustard Dressing with Poppy Seeds

B
Y
E
LAINA
L
OVE

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
15 min

Y
IELDS
1 ½ cups
S
PECIAL
E
QUIPMENT
Blender

¼ cup prepared Dijon mustard

¼ cup honey

1 teaspoon Celtic sea salt

¼ cup lemon or lime juice

1 tablespoon poppy seeds

Blend all ingredients with ⅓ cup water until well mixed. May be stored in a glass jar in the refrigerator for up to 2 weeks.

Indian Mango Curry Dressing

B
Y
Q
UINTESSENCE
R
ESTAURANT

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
15 min

Y
IELDS
1 to 2 cups
S
PECIAL
E
QUIPMENT
Blender

1 medium mango, pitted

1 tablespoon yellow curry powder

1 tablespoon garam masala

1 teaspoon cardamom

1 teaspoon sea salt

¼ cup cold-pressed olive oil from a dark bottle

Blend all the ingredients in a high-speed blender until creamy and smooth.

Oil-Free Dressing