The Complete Book of Raw Food (83 page)

B
Y
J
ACKIE
A
YALA AND
D
AVID
S
TEINBERG

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
30 min

Y
IELDS
2 to 3 cups
S
PECIAL
E
QUIPMENT
Vita-Mix

½ cup organic stone-crushed olive oil

1 drop
each
therapeutic grade basil, thyme, and oregano essential oils

water and meat of 1 young Thai coconut

⅓ cup citrus juice blend

1 tablespoon Celtic sea salt

2 large cloves garlic (with skins)

½ cup macadamia nuts

In a glass bowl combine the olive oil and essential oils (the oils will soothe and inspire you as you prepare the sauce).

In a Vita-Mix, combine the coconut water and meat, citrus juice blend, salt, and garlic. With the Vita-Mix set on 5, blend until the mixture is smooth. Slowly add the macadamia nuts while the machine is still running, and increase the speed to 9. Scrape the sides to make sure everything is well blended. Turn the variable speed down to 7, add the olive oil, and continue to blend for another 5 seconds.

Variation:
The main reason for using the essential oils is to maintain the white color of the sauce. If you want a green alfredo sauce, you may substitute ¼ cup chopped fresh basil, oregano, or thyme.

Better-Than-Fish Sauce

B
Y
M
ATT
S
AMUELSON

A
DVANCED PREP
:
20 min for soaking
I
MMEDIATE PREP
:
10 min

Y
IELDS
¾ cups
S
PECIAL
E
QUIPMENT
Blender

3 tablespoons hiziki seaweed, soaked in ⅓ cup water (reserve water)

1 ½ teaspoons sesame oil

2 tablespoons dulse flakes

½ large date

¼ teaspoon apple cider vinegar

1 ½ teaspoons nama shoyu

Blend all the ingredients including the soak water together until smooth.

Bon Apricot Sauce

B
Y
E
LYSA
M
ARKOWITZ

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
20 min

Y
IELDS
2 cups
S
PECIAL
E
QUIPMENT
Green Power / Star juicer or blender

1 cup dried apricots or 4 to 6 fresh apricots

2 fresh bananas

1 frozen banana

1 fresh apple, cored

juice of 1 lemon

To make the sauce, alternate putting the 2 fresh bananas, 1 frozen banana, dried or fresh apricots, and the apple through your Green Power / Star juicer with the open blank in place, or blend in a bowl. Add lemon juice to taste. Serve in a fancy bowl or on top of fresh fruit or greens.

Hint:
You can peel or leave the skin on the apple. If it is a waxed apple, definitely
peel it. Otherwise, the skin adds a flavor and a texture that some prefer, plus a good deal of nutrition.

Hint:
If the dried apricots are hard, you might want to soak them for a short while in warm water. This will make the sauce a bit creamier.

Contributor’s note:
If you can find Turkish apricots, you are in for a real treat. They are so succulent.

Date Syrup

B
Y
S
HANNON
I
SLEY
S
CHNIBBE

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
10 min

Y
IELDS
2 cups
S
PECIAL
E
QUIPMENT
Blender

1 cup dates, pitted

1 cup water

Blend the dates with 1 cup of water. Pour into a pint jar and refrigerate.

Contributor’s note:
Make a batch or two of this and keep it on hand—you never know when you’ll need sweet syrup.

Eastern Kung-Foo Cashew Sauce

B
Y
J
ACKIE
A
YALA AND
D
AVID
S
TEINBERG

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
20 min

Y
IELDS
1 to 2 cups
S
PECIAL
E
QUIPMENT
Vita-Mix

1 cup cashews, soaked

⅓ cup lime juice

¼ cup orange juice

1 teaspoon Celtic sea salt

½ cup diced mango

1 date, pitted

1 tablespoon diced fresh ginger

1 large clove garlic

Blend all the ingredients together until creamy. Pour over a fresh salad or tasty raw pasta.