The Complete Book of Raw Food (47 page)

B
Y
J
OHN
L
ARSEN

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
20 min

Y
IELDS
5 cups
S
PECIAL
E
QUIPMENT
Juicer

10 large apples, each cut into slices that will fit in juicer

1 bunch of kale, cut into 2-inch pieces

4 stalks celery, cut into 2-inch pieces

1 large lemon, cut into slices

Process all the ingredients through a juicer, alternating between the apple, kale, celery, and lemon. Enjoy this delicious, refreshing sweet and sour drink.

Heavenly Chai

B
Y
M
ICHAL
A
DI

A
DVANCED PREP
:
8 to 12 hours for soaking
I
MMEDIATE PREP
:
15 min

Y
IELDS
8 cups
S
PECIAL
E
QUIPMENT
Blender

meat from 2 young Thai coconuts

3 cups young coconut water

½ cup cashews, soaked

½ cup macadamias, soaked

5 to 7 dates

1-inch piece fresh ginger root

½ teaspoon cinnamon

¼ teaspoon cardamom

¼ teaspoon black pepper

⅛ teaspoon ground cloves

Blend all the ingredients until smooth and creamy. Strain for an extra silky smooth texture.

Hint:
For superior flavor and fragrance buy the cinnamon, cardamom, black pepper, and cloves whole and grind them in a coffee grinder. Be sure to remove the green shell from the cardamom and grind only the seed.

Hopping Wild

B
Y
S
HAZZIE

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
15 min

S
ERVES
2
S
PECIAL
E
QUIPMENT
Juicer

10 to 20 big wild leaves from your garden (such as dandelion, dock, or plantain)

2 apples, peeled and cored

5 stalks celery

Juice all of the ingredients and mix well. Increase the amount of wild greens as you get used to their strength. If you find them too strong at first, use only 5 leaves and gradually build up to more.

Variation:
If you don’t have a garden, and there are no wild plants near you, use kale, spinach, watercress or herbs.

Malted Vegetable Juice

B
Y
J
AMETH AND
K
IM
S
HERIDAN

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
15 min

Y
IELDS
1 to 2 cups
S
PECIAL
E
QUIPMENT
None

1 cup fresh or frozen (and thawed) raw carrot juice

celery juice to taste (optional)

beet juice to taste (optional)

1 to 2 tablespoons HealthForce® Greener Grasses

1 to 2 teaspoons lecithin powder or granules

Mix the fresh carrot juice with celery juice and/or beet juice to taste (if using). Add the Greener Grasses and lecithin (if using). Mix together well and enjoy.

Variation:
For warm malted juice (also known as Hot Chocolate) heat the juice in a saucepan on the stove’s lowest setting until it reaches 105°F to 110°F. Stir the juice well while warming it, and remove it from the heat as soon as it is warm enough.

Hint:
We recommend you start by adding 1 tablespoon Greener Grasses, rather than 2, and adding 2 teaspoons of lecithin powder or granules. The lecithin gives a creamier texture. You can gradually increase the Greener Grasses to 1 ½ or 2 tablespoons per cup of carrot juice if you want.

Hint:
Use your own finger to judge the temperature as you warm the juice. Your body temperature is approximately 98.6°F. When you put your finger into the mixture, notice if it feels cool, the same, or warmer. If it feels cool, it is less than 98.6°F. If it feels the same, it is approximately 98.6°F. If it feels slightly warmer than your finger, it is only slightly above 98.6°F and the perfect temperature for drinking. If is feels quite a bit warmer, it may be hot enough to cause or start to cause enzyme destruction. Try not to heat the juice to enzyme-destructive temperatures, as doing so will lessen its nutritional benefits.

Hint:
Another method for warming the juice is to put it in a waterproof container such as a glass or bottle with a lid or top. Then fill up a container, or your sink, with very warm water. Immerse the glass or bottle in water until it is warmed
(usually about 5 minutes, depending on the temperature of the water, and the amount of juice to be warmed).

Contributor’s note:
This is a wonderful tasting and deeply nourishing combination.

Molotov Cocktail

B
Y
D
AVID
W
OLFE