The Complete Book of Raw Food (73 page)

A
DVANCED PREP
:
8 hours for soaking
I
MMEDIATE PREP
:
40 min

S
ERVES
6 to 8
S
PECIAL
E
QUIPMENT
Champion juicer or food processor, dehydrator

1 ½ cups chickpeas, soaked, drained and sprouted for 8 hours

1 cup sunflower seeds, soaked 6 to 8 hours and drained

1 medium red onion, finely chopped

1 to 2 cloves garlic, pressed

¼ cup fresh parsley, finely chopped

2 tablespoons lemon juice

¼ cup cold-pressed olive oil

1 teaspoon ground coriander

1 teaspoon ground cumin

¼ to ½ teaspoon cayenne

1 teaspoon Celtic sea salt

Process the chickpeas and sunflower seeds in a Champion juicer using the blank plate or in a food processor fitted with the “S” blade. Transfer the mixture to a bowl.

Add the onion, garlic, parsley, lemon juice, olive oil, coriander, cumin, cayenne, and sea salt. Mix well.

Form the mixture into small patties about 2 inches wide and ½ inch thick, and place on Teflex sheets in the dehydrator. Dehydrate for 16 to 18 hours at 105°F. Falafels can be served wrapped in lettuce leaves, Napa cabbage leaves, or red or green cabbage. Also add some sprouts, tomatoes, or cucumbers.

Fennel ’Shroom Disco

BY
J
ULIAN
H
UERTA

A
DVANCED PREP
:
15 min
I
MMEDIATE PREP
:
15 min

S
PECIAL
E
QUIPMENT
Food Processor
S
ERVES
2

1 ½ cups fennel

1 ½ cups marinated mushrooms (marinate in equal amounts of shoyu and olive oil for at least 15 min, or just leave in the fridge)

1 ½ tablespoons of diced Marinated onions (marinate same as Marinated Mushrooms)

½ cup broccoli florets and/or the inside of the stem of the broccoli diced up

1 ½ tablespoons shredded fresh basil or 1 ½ tsp dried basil

Mixing Cream

2 tablespoons pine nuts

2 tablespoons walnuts

dashes of salt

1 tsp fresh basil or ½ tsp dried basil

Food process the cream, and then mix all ingredients together. Do a little dance!

Fig Stew

B
Y
S
HAZZIE

A
DVANCED PREP
:
8–10 hours for soaking; 1 hour for marinating
I
MMEDIATE PREP
:
25 min (Macadamia Cream 20 min)
S
ERVES
2
S
PECIAL
E
QUIPMENT
blender

2 cups berries, such as blueberries, raspberries, strawberries, or blackberries

4 fresh figs (
or
4 dried figs, soaked overnight), finely chopped

2 Medjool dates (
or
4 dates, soaked overnight), finely chopped

1 tomato, finely chopped

½ red pepper, finely chopped

1 apple, cored

handful raisins or sultanas (golden raisins)

pinch of cinnamon

Macadamia Cream

Blend 1 cup berries, and finely chop those that remain. Mix together the berries, figs, dates, tomato, and pepper, and let marinate for at least an hour.

Transfer the mixture to a serving dish. Grate the apple on top. Sprinkle the raisins over the apple and add a pinch of cinnamon. Serve with
Macadamia Cream
.

Live Gardenburgers

B
Y
V
ICTORIA
B
OUTENKO

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
40 min

S
ERVES
10
S
PECIAL
E
QUIPMENT
Food processor

1 pound of your favorite nuts, unsoaked and ground

1 pound carrots, chopped

1 medium onion, chopped

1 tablespoon sweetener (such as honey, very ripe banana, or raisins)

1 tablespoon olive oil

1 to 2 tablespoons poultry seasoning (or other seasoning) such as Herbamare®

2 to 3 tablespoons nutritional yeast (optional)

sea salt to taste

paprika

Grind the nuts in a food processor. Set aside. Combine the carrots, onion, sweetener, oil, seasoning, yeast (if using) and sea salt and grind in a food processor.

Mix everything together well. If mixture isn’t firm enough, add one or two of the following thickeners: dill weed, dried garlic, dried onion, dried parsley flakes, nutritional yeast, psyllium husk powder, ground flax seed.

Form into balls, cutlets, or fillets, and sprinkle with paprika before serving.

Variation:
To make “fishburgers” add seaweed (such as dulse, kelp, or nori) to the mixture.

Lotus Manitok