The Complete Book of Raw Food (59 page)

Pour into a sprout bag and allow to drain for 1 to 2 hours.

Pour into a glass jar, place in a warm (not hot) location and let ferment for another 8 to 12 hours.

Add the maple syrup and extract to the yogurt and blend well. Pour the yogurt into a glass jar and store in the refrigerator.

Serving suggestion: Layer with berries or other fruit for a beautiful parfait. If you omit the sweetener and extracts, you can use Cashew Yogurt as a base for creamy salad dressing, soups, and sauces.

Green Hemp Milk

B
Y
S
HAZZIE

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

S
ERVES
2
S
PECIAL
E
QUIPMENT
Blender

4 carrots

4 cups spinach

1 orange, peeled

2 stalks celery, finely chopped

sprig rosemary or sage

1 cup hemp seeds, soaked overnight

Combine all the ingredients in a blender, and blend until smooth. Place a clean cloth such as muslin inside a strainer, and place over a bowl. Pour the mixture into the cloth, and wring the cloth to squeeze out all the juice.

Quickest Tahini Milk

B
Y
S
HAZZIE

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
10 min

Y
IELDS
3 cups
S
PECIAL
E
QUIPMENT
Blender

½ cup raw tahini

2 Medjool or 4 other dates, pits removed

Blend the tahini and dates with 2 ½ cups of water and enjoy.

Variation:
Add raw carob, banana, strawberries or raspberries to the blender for a tasty, protein-rich milkshake.

Contributor’s note:
Children love this sweet drink. It’s very useful if you need a nut milk and have no soaked nuts to make it with.

Chedda Sauce

B
Y
R
HIO

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

Y
IELDS
1 ¼ cups
S
PECIAL
E
QUIPMENT
Blender

¾ cup pine nuts, soaked overnight or for at least 2 hours, rinsed and drained

½ cup sunflower seeds, soaked overnight or for at least 2 hours, and rinsed and drained

1 large red bell pepper, seeds removed

juice of ½ lemon

1 ½ tablespoons nutritional yeast flakes

1 small clove garlic (optional)

2 teaspoons nama shoyu

Combine all ingredients in a blender and mix well. If the bell pepper doesn’t liquefy readily, add a little water. Chedda Sauce will keep for 2 to 3 days in the refrigerator.

Variation 1:
For those who don’t appreciate the flavor of pine nuts, make the recipe with 1 cup sprouted, blanched almonds, and reduce the amount of sunflower seeds to ¼ cup. For a creamier sauce, add 1 to 2 tablespoons soaked
macadamia nuts. All other ingredients remain the same.

Variation 2:
This sauce can also be made into a cheddar-type cheese by dehydrating it. Spread the sauce ¼-inch thick on a Teflex-lined dehydrator tray and dehydrate at 95° F for 1 to 2 days. The resulting sheet can then be cut into pieces or crumbled and used like grated cheese. It will keep for more than 2 weeks in the refrigerator.

Contributor’s note:
Great on finely chopped broccoli or brussels sprouts.

Cheddary Cheeze Spread

B
Y
S
HAZZIE

A
DVANCED PREP
:
2 hours for soaking
I
MMEDIATE PREP
:
20 min

Y
IELDS
3 cups
S
PECIAL
E
QUIPMENT
Hand blender, dehydrator

3 cups pine nuts, soaked for 2 hours

4 sun-dried tomatoes, soaked for 2 hours

½ small orange or yellow pepper, seeds and core removed

1 lemon, juiced

1 clove garlic, chopped

Blend all the ingredients with a hand blender until very smooth. Spread on dehydrated crackers and enjoy.

Variation:
To make cheddary cheeze squares, spread the mixture out ¼-inch thick onto Teflex-lined dehydrator trays. Dehydrate at 115°F for 6 to 24 hours, until firm. Cut the cheeze into squares, peel them apart and turn them over. Dehydrate the cheeze for another 2 to 4 hours, and serve with veggie or
Walnut Burgers
, on crackers, or with your favorite meal.

Herbed Cream Cheese