The Complete Book of Raw Food (77 page)

B
Y
J
ACKIE AND
G
IDEON
G
RAFF

A
DVANCED PREP
:
8 hours for soaking; 2–3 days for rejuvelac

I
MMEDIATE PREP
:
40 min
S
ERVES
8
S
PECIAL
E
QUIPMENT
Blender, dehydrator

1 cup macadamia nuts, soaked 8 hours and drained

2 cloves garlic, minced

3 teaspoons Celtic sea salt

½ cup lemon juice, freshly squeezed

1 cup
rejuvelac
or filtered water

1 cup pine nuts, soaked 2 hours and drained

6 cups spinach, chopped fine

1 sweet onion, chopped fine

6 small red potatoes, grated

½ cup ground flaxseed

1 teaspoon paprika powder

Place the macadamia nuts, garlic, salt, lemon juice, and rejuvelac or water in a blender and blend until smooth. Add the pine nuts and blend well.

Fold the nut mixture into the spinach and add the onion and potato, stirring well.

Add the flaxseed. Stir well, and let sit for 15 minutes. If the mixture separates, add more flaxseed.

Spoon onto Teflex sheets and pat down into latkes. Sprinkle paprika on the latkes and dehydrate for 6 to 8 hours.

Turn over the latkes and dehydrate for 6 hours more. They should be dry but slightly moist.

Sun-Dried Tomato Bliss Pâté

BY
M
AYA
A
DJANI

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
10–15 min

S
PECIAL
E
QUIPMENT
Food processor
Y
IELDS
about 4 cups

2 cups cashews

1 red bell pepper, cored and seeded

juice of 1 lemon

1 cup soaked sun-dried tomatoes (w/soaking water)

basil, dill, garlic, rosemary to taste

2 tablespoons mellow white miso

2 tablespoons raw tahini

Add water as needed and blend until smooth.

To serve:
Eat on crackers or with vegetable sticks or scoop pâté into portobello mushrooms and garnish with sliced avocado, olives, carrots, etc.

Sun Garden Burgers

B
Y
N
OMI
S
HANNON

A
DVANCED PREP
:
4 to 8 hours for dehydrating
I
MMEDIATE PREP
:
45 min (Mushroom Gravy 15 min)

S
ERVES
6
S
PECIAL
E
QUIPMENT
Electric coffee grinder, juicer, blender, dehydrator

6 tablespoons flax seeds, ground in electric coffee grinder

¾ cup water

2 cups sunflower seeds, ground in electric coffee grinder

2 cups carrot pulp (from 4 to 6 large carrots, juiced)

1 cup finely minced celery

¾ cup finely minced onion

4 tablespoons finely minced parsley

4 tablespoons finely minced red pepper

1 tablespoon tamari, nama shoyu, or 1 teaspoon Celtic sea salt, plus 1 tablespoon water

cabbage leaves (for buns)

Mushroom Gravy

Make the carrot pulp by juicing carrots in a heavy-duty juicer.

In a blender, blend the ground flax seed and water. Pour the mixture into a bowl and set aside. Immediately rinse the blender container before mixture thickens.

In a medium size bowl, thoroughly stir together the carrot pulp, ground sunflower seeds, celery, onion, parsley, red pepper, and tamari. Add the flaxseed mixture and mix thoroughly. Add more water if necessary for burger consistency.

Form the mixture into six ½-inch-thick patties. Dehydrate the patties for 4 to 8 hours, or leave in the sun until warm. Serve in a leafy cabbage bun or make balls rather than burgers and serve with tomato sauce or
Mushroom Gravy
on the side.

Tip:
To ensure equal sized burgers, first make 6 balls of equal size, then flatten into burgers.

Super Asparagus Wraps

B
Y
S
HAZZIE

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
30 min

S
ERVES
2
S
PECIAL
E
QUIPMENT
None

1 avocado

1 teaspoon Superfood

1 small hot chili, finely chopped

2 stalks celery, sliced thin on diagonal

2 green onions, sliced thin

6 stalks young asparagus, sliced thin on diagonal

½ cup pumpkin seeds, plus extra for garnish

2 large soft cabbage leaves

1 tomato, finely sliced

squeeze of lemon juice

lemon wedges, for garnish

In a bowl, mash the avocado with the Superfood and chili. Add the celery, onion, and sliced asparagus stalks. Set the asparagus tips aside.

Squeeze some lemon juice into the mixture, and add the pumpkin seeds.

Roll the cabbage leaves into cones, so there’s a wide mouth at one end and the other end is closed. Add half of the diced tomatoes to each, then fill each cone with the green stuffing.

Place the asparagus tips inside, so they stick out the top of each cabbage cone. Garnish with pumpkin seeds and lemon wedges.

Super Broccoli Quiche