The Complete Book of Raw Food (84 page)

Golden Applesauce

B
Y
E
LYSA
M
ARKOWITZ

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
15 min

S
ERVES
2
S
PECIAL
E
QUIPMENT
Blender or Vita-Mix

¼ to ½ cup raisins

3 apples

2 to 4 Calimyrna figs (or any nonsulphured fig)

cinnamon, to taste

fresh nutmeg, to taste

fresh ginger, to taste (optional)

apple, pear, apricot, peach, plums or any fresh fruit

celery, lettuce, hemp seed oil, pecans, walnuts (optional)

Place the raisins in a blender with about ½ cup water (enough to blend them), and blend to a sauce-like consistency. Add the apples and figs, and blend to desired consistency.

Spice with cinnamon, fresh nutmeg, and/or ginger (if using), to taste. Be careful how much ginger you add; it tastes hot and can dominate the flavor. Use a small slice without the skin, and add a little at a time. You can always add more.

If you want the sauce to be warm, either use hot water when you blend or place the sauce in saucepan and warm it over a very low flame for a very short time. Use your finger to test the temperature. If it gets too warm, turn off the heat.

Serve in an attractive bowl surrounded by sliced fruit chips.

Variation 1:
Add currants or cranberries for a more tart applesauce.

Variation 2:
Use dates instead of raisins and figs. With the right date, this can taste almost like caramel applesauce.

Variation 3:
For some, adding nuts and/or greens tempers the fruit sugar and makes it easier to eat without the sugar highs and lows. Just line the bowl with lettuce leaves or shredded lettuce and put the sauce on top, sprinkled with
crushed walnuts or pecans.

Variation 4:
Celery can be added for crunch with the fruit chips, making this like a Waldorf salad without the mayonnaise.

Variation 5:
For a creamier sauce, add a bit of hemp oil to the blender (up to ½ teaspoon) before blending.

Contributor’s note:
A deliciously warmed applesauce with fruit chips to dip into on a cool morning.

Jali’s Tomato Sauce

B
Y
J
ALISSA
L
ETENDRE

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

Y
IELDS
3 cups
S
PECIAL
E
QUIPMENT
Blender

2 cups chopped fresh tomatoes

2 cloves garlic, peeled

½ cup fresh basil

¼ cup chopped onion

½ cup raisins

2 teaspoons dried oregano

2 tablespoons olive oil

2 teaspoons paprika

2 teaspoons Herbamare® or sea salt

½ cup sun-dried tomatoes, soaked

⅛ cup fresh cilantro (optional)

⅛ cup fresh parsley (optional)

In a blender, combine the fresh tomato with the garlic, basil, onion, raisins, oregano, olive oil, paprika, and Herbamare® or sea salt. Blend well.

Add the sun-dried tomatoes to the mixture and blend again, slowly adding 1 ½ cups water for desired consistency.

Pour the sauce into a container and add the cilantro and parsley. Mix well with a spoon.

Mushroom Gravy

B
Y
S
HAZZIE

A
DVANCED PREP
:
1 to 8 hours for marinating
I
MMEDIATE PREP
:
20 min

Y
IELDS
3 cups
S
PECIAL
E
QUIPMENT
Juicer, blender

2 cups portobello mushrooms, finely chopped

1 lemon, juiced

1 small onion, finely chopped

6 stalks celery, juiced

1 clove garlic, finely chopped

½ teaspoon paprika

Combine all the ingredients in a bowl and allow to marinate for 1 to 8 hours. Transfer to a blender and process until smooth.

Plum Sauce

B
Y
S
HAZZIE

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

Y
IELDS
1 cup
S
PECIAL
E
QUIPMENT
Blender

6 plums, pitted and peeled

2 Medjool dates, pitted

2 to 4 pieces dried papaya, soaked 8 hours minimum

2 cardamom pods

Remove the seeds from the cardamom pods, and discard the pods. Blend all the ingredients together and enjoy as a delicious condiment.

Contributor’s note:
The plums must be sweet and ripe for this recipe to work. Plum Sauce makes a lovely and surprising addition to
Herby Stir Fry
.