The Complete Book of Raw Food (85 page)

Pad Thai and
Thai Wild Rice Sauce

B
Y
E
LAINA
L
OVE

A
DVANCED PREP
:
2 to 3 hours for soaking
I
MMEDIATE PREP
:
20 min

S
ERVES
4 to 6
S
PECIAL
E
QUIPMENT
: Blender

1 tablespoon hiziki seaweed soaked for 30 minutes or more in enough water to cover

½ cup almond butter

½ cup sun-dried tomatoes, soaked 2 hours

1 lime, chopped (including peel if organic)

4 cloves garlic, peeled

6 dates, pitted

¼ cup olive oil

2 small Thai chilies or 1 jalapeño (do not remove seeds if you like it hot!)

1 ½ tablespoons shredded or zested fresh ginger

1 to 2 tablespoons tamari, plus extra if desired

1 ½ teaspoons Celtic sea salt, plus extra if desired

1 cup cilantro, loosely packed (for Thai Wild Rice)

juice of ½ lemon or lime or about 1 ½ tablespoons (for Thai Wild Rice)

1 tablespoon maple syrup or date paste (for Thai Wild Rice)

Blend the hiziki, almond butter, sun-dried tomatoes, lime, garlic, dates, olive oil, chilies, ginger, tamari, and sea salt with ½ cup water until creamy.

For the Thai Wild Rice, blend 1 cup of the sauce with the cilantro, lemon or lime juice, maple syrup or date paste, and extra salt or tamari if desired.

Spicy Ginger Marinara

B
Y
C
HAD
S
ARNO

A
DVANCED PREP
:
2 to 3 hours for soaking
I
MMEDIATE PREP
:
30 min

Y
IELDS
4 cups
S
PECIAL
E
QUIPMENT
Blender

2 cups chopped red bell pepper

1 cup chopped tomato

½ cup sun-dried tomato, soaked for 2 to 3 hours

½ cup chopped apple

2 cloves garlic

2 tablespoons chopped fresh ginger

4 kefir lime leaves (optional)

2 tablespoons olive oil

Celtic sea salt, to taste

½ teaspoon black pepper, cracked

cayenne to taste (optional)

3 tablespoons fresh chopped basil

2 tablespoons fresh chopped chives

In a blender, mix the red pepper, tomato, sun-dried tomato, apple, garlic, ginger, lime leaves, olive oil, salt, pepper and cayenne to a smooth consistency.

Pulse in the fresh basil and chives. Make sure not to blend fully; leave small pieces of herbs in the sauce. Serve over
Thai Cannelloni
, or with any raw vegetable pasta.

Variation:
Try using 2 cups tomatoes instead of 2 cups bell peppers. With excess leftovers, simply add a bit of olive oil and apple cider vinegar for a salad dressing.

Spinach Pesto

B
Y
S
HAZZIE

A
DVANCED PREP
:
Mushroom Gravy 2 to 3 hours
I
MMEDIATE PREP
:
20 min (Mushroom Gravy 30 min)
Y
IELDS
3 cups
S
PECIAL
E
QUIPMENT
Hand blender or food processor

1 cup fresh basil, tightly packed

½ cup fresh parsley, tightly packed

1 cup chopped spinach, tightly packed

1 clove garlic

½ teaspoon salt

1 cup pine nuts

1 cup
Mushroom Gravy

Blend all ingredients together with a hand blender or food processor.

Contributor’s note:
This goes perfectly with Courgetti or other spiralized squashes.

Sweet Apricot Sauce

B
Y
S
HAZZIE

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

Y
IELDS
½ cup
S
PECIAL
E
QUIPMENT
none

10 dried apricots, soaked overnight

½ teaspoon anise seed

½ teaspoon fennel seed

Blend all the ingredients together, and serve with
Crispy Spring Rolls
.

Sweet Miso-Ginger Sauce