The Complete Book of Raw Food (76 page)

B
Y
J
INJEE AND
S
TORM
T
ALIFERO

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
15 min

S
ERVES
4
S
PECIAL
E
QUIPMENT
None

For the Ratatouille:

1 avocado, peeled, pitted and chopped

2 tomatoes, chopped

¼ cup chopped cilantro

2 cloves garlic, peeled and chopped

1 squash, chopped

For the sauce:

1 tablespoon tahini

1 teaspoon honey

Celtic sea salt, to taste

Combine the avocado with the tomatoes, cilantro, garlic, and squash in a large bowl.

Mix the tahini and honey together, adding sea salt to taste. Pour the dressing over the vegetables.

Serve immediately or chill in the refrigerator.

Seeded Noodles

B
Y
S
HAZZIE

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
20 min

S
ERVES
2
S
PECIAL
E
QUIPMENT
Spiral slicer

2 cups butternut squash cubes

1 cup chopped zucchini

1 tablespoon tahini

2 limes, juiced

1 teaspoon celery seed

1 teaspoon poppy seeds

Spiral slice the squash and marrow on the spaghetti setting to make the noodles. Mix the tahini with lime juice in a small bowl until watery. Add the seeds, pour over the noodles, and enjoy!

Shiitake Croquettes with Purée of Yellow and Red Peppers

B
Y
C
HAD
S
ARNO

A
DVANCED PREP
:
10 to 12 hours for soaking; 5 to 7 hours for marinating

I
MMEDIATE PREP
:
1 hour
S
ERVES
8
S
PECIAL
E
QUIPMENT
Blender

For the Croquettes:

1 ½ cups shiitake mushrooms, sliced paper thin

1 ½ tablespoons nama shoyu

2 tablespoons olive oil

2 ½ cups walnuts, soaked 10 to 12 hours

1 cup pine nuts

1 cup diced red and yellow bell pepper

1 ½ tablespoons fresh ginger, minced fine

2 cloves garlic, minced

1 ½ tablespoons lemon juice

1 cup broccoli florets

1 ½ teaspoons Celtic sea salt

3 tablespoons basil, shredded fine

¼ cup cilantro, chopped fine

For the purée:

2 bell peppers, chopped

1 tablespoon olive oil

½ tablespoon ginger

½ tablespoon ground cumin

¼ teaspoon Celtic salt

Marinate the mushrooms in the nama shoyu and olive oil for 10 to 20 minutes.

Mix the walnuts and pine nuts together, and add the remaining croquette ingredients by hand, including the mushrooms.

Form the mixture into half-dollar-size burgers and dehydrate for 5 to 7 hours at 110°F.

To make the bell pepper purée, blend the chopped bell peppers, olive oil, ginger, cumin, and sea salt in a high-speed blender until smooth.

To serve, pour a small amount of red and yellow bell pepper purée on each side of the plate so that they meet in the middle. Place 2 to 3 croquettes in the middle of the purée, and top with microgreens or sweet pea shoots.

Snappy Unfried Peas

B
Y
J
ACKIE AND
G
IDEON
G
RAFF

A
DVANCED PREP
:
30 min for marinating
I
MMEDIATE PREP
:
25 min

S
ERVES
8
S
PECIAL
E
QUIPMENT
Food processor

2 cups sliced mushrooms

2 tablespoons nama shoyu, plus extra for mushroom marinade

2 cups mung beans

3 tablespoons Celtic sea salt

¼ cup plus 1 tablespoon lemon juice, divided

2 cups filtered water

3 cloves garlic, peeled

3 drops lemon oil

¼ cup extra virgin olive or flax oil

1 cup coarsely chopped fresh basil

1 tablespoon lemon zest

4 cups sugar snap peas or snow peas, sliced thin on a diagonal

Marinate the mushrooms in nama shoyu for 30 minutes.

Marinate the mung beans in 2 tablespoons sea salt, 1 tablespoon lemon juice, and the filtered water. Place the garlic in a food processor and chop well. Add the lemon juice, lemon oil, olive oil, sea salt, basil, nama shoyu, and lemon zest, processing well.

Pour the dressing over the sugar snap peas, mushrooms, and mung beans. Mix well and serve immediately.

Spinach and Potato Latkes