The Complete Book of Raw Food (72 page)

B
Y
R
HIO

A
DVANCED PREP
:
4 days for sprouting and soaking
I
MMEDIATE PREP
:
25 min

S
ERVES
4
S
PECIAL
E
QUIPMENT
None

1 ½ cups Manitok wild rice, sprouted (or any wild rice, sprouted)
or
a combination of ¾ cup sprouted wild rice and ¾ cup sprouted sweet brown rice

1 cup shredded carrots

1 cup shredded fresh coconut (light brown shell)

¼ cup unhulled sesame seeds, soaked overnight, and drained

¼ cup raisins or currants

¾ tablespoon olive oil

¾ tablespoon flaxseed oil

1 teaspoon cinnamon

½ teaspoon ground cumin

½ teaspoon ground black mustard

pinch ground cloves (optional)

pinch fresh ground white pepper (optional)

Celtic sea salt to taste

Mix the rice, carrots, coconut, sesame seeds, and raisins together in a bowl, and set aside.

In a small bowl, stir oil and spices together. Pour onto the coconut/rice mixture and toss well. Taste the rice and adjust the seasonings.

Variation:
For a savory version of this recipe, eliminate the raisins and cinnamon, and add pressed garlic, to taste.

Corn with Sweet Cream and Peas

BY
J
ULIAN
H
UERTA

A
DVANCED PREP
:
10 min
I
MMEDIATE PREP
:
10 min

S
PECIAL
E
QUIPMENT
Blender
S
ERVES
1

½ cup corn (OK, I usually cheat, I use sweet frozen corn. It’s the raw equivalent of microwaveable food! Just put the frozen corn in a bowl and run warm tap water over it and let it sit in the warm tap water until the corn defrosts.)

½ cup sweet peas (um … I use the frozen peas here too. But they are organic)

¼ cup Sweet Cream (See
Bountiful Berry Medley
)

Mix it all up! And dance while doing it. I bet you’ll feel happy and you are making it happen. Be happy for yourself. You did it!

Endive Cups with Ragoût of Wild Mushrooms and Chili Tamarind Sauce

B
Y
C
HAD
S
ARNO

A
DVANCED PREP
:
1 hour for marinating
I
MMEDIATE PREP
:
30 min

S
ERVES
4 to 6
S
PECIAL
E
QUIPMENT
None

3 cups assorted wild mushrooms, sliced thin

3 tablespoons minced green onion

¼ cup diced red bell pepper

¼ cup thick tamarind juice

2 tablespoons maple syrup or date paste

2 tablespoons minced fresh ginger

1 ½ teaspoons lime zest

2 ½ tablespoons nama shoyu

2 tablespoons olive oil

1 teaspoon Celtic sea salt

18 small Belgian endive leaves

In a medium bowl, toss together the mushrooms, onions and bell peppers, setting aside 1 tablespoon of green onions.

In a separate bowl, whisk together the tamarind, maple syrup or date paste, ginger, lime zest, nama shoyu, olive oil and sea salt. Toss with the mushrooms and let marinate for up to 1 hour.

Place 2 tablespoons of the marinated mushroom mixture on each of the endive leaves. Arrange the endive leaves in a tree and garnish with minced onion.

Erie Ojibwa Rice

B
Y
J
EREMY
S
AFRON

A
DVANCED PREP
:
4 days for sprouting; 1 hour for marinating

I
MMEDIATE PREP
:
25 min
S
ERVES
4
S
PECIAL
E
QUIPMENT
None

3 cups black long grain wild rice, sprouted

1 red pepper, diced

1 yakon root (or jicama), diced

1 ear corn, kernels cut from cob

½ cup shredded carrot

½ cup cilantro, loosely packed

½ cup dry sunflower seeds

1 teaspoon caraway seeds

½ cup flaxseed oil

2 teaspoons sea salt

Mix all the ingredients together in a large bowl and let sit for 1 hour before serving.

Contributor’s note:
Black, long grain, wild rice grows throughout the Great Lakes, where native people of the Ojibwa and Chippewa tribes still harvest the grain-like seed by hand. One of the only sprouts to grow without oxygen, black long grain wild rice also takes the longest to grow (up to 7 days). Remember to enjoy the rich earthy smell when you change the soaking water twice daily.

Falafels

B
Y
R
OSE
L
EE
C
ALABRO