The Complete Book of Raw Food (88 page)

B
Y
S
HAZZIE

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
15 min

Y
IELDS
2 cups
S
PECIAL
E
QUIPMENT
Food processor

2 avocados, peeled and pitted

1 or ½ medium red chili, seeds removed and chopped

1 clove of garlic, chopped

2 tomatoes

Process the avocado, chili, garlic, and tomatoes in a food processor until they’re smooth, but still a little chunky. For a chunkier guacamole, don’t process one of the avocados. Instead, dice it and mix it in afterward.

Variation 1:
Fruit—Add the juice of 1 orange to the ingredients before blending. This gives the guacamole a lovely sweet mellow flavor.

Variation 2:
Sweetie—Add a banana to the ingredients before blending. This gives it a sweet and substantial flavor.

Variation 3:
Manly—Leave out the tomatoes and add a cup of watercress or spinach.

Variation 4:
Herbie—Adding cilantro, mint or basil to the ingredients before blending gives it a summery and hearty flavor.

Variation 5:
Bertie Bassett
—
Mix any of the above for a different guacamole each time. Don’t let this selection limit you: add other herbs, spices and fruit.

Keep Your Guacamole Fresh:
If you’re making guacamole a few hours in advance, add the juice of a lemon to the ingredients before blending and place the avocado stones in the middle of the guacamole. Some say the added pits will keep it fresh.

Contributor’s note:
Guacamole is the most beautiful of all processed foods and has so many variations I can put only a few here.

Loveliest Live Almond Hummus

B
Y
M
ICHAL
A
DI

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

Y
IELDS
4 cups
S
PECIAL
E
QUIPMENT
Food processor

3 cups almonds, soaked 24 hours and peeled

½ cup tahini

juice of 2 lemons

3 cloves garlic

1 teaspoon cumin

¾ teaspoon Celtic sea salt

3 tablespoons olive oil

fresh thyme or za’atar mixture for garnish

1 diced tomato, for garnish

olive oil

Combine all ingredients in the food processor and process using the “S” blade.

Garnish with fresh thyme or za’atar mixture, diced tomato, and olive oil. Serve with sliced cucumbers.

Papaya Macadamia Nut Salsa

B
Y
J
EREMY
S
AFRON

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
20 min

Y
IELDS
3 to 4 cups
S
PECIAL
E
QUIPMENT
Food processor

2 cups ripe diced papaya

1 cup diced tomato

½ cup diced onion, rinsed

½ cup cilantro, loosely packed

1 chipotle pepper, soaked

7 macadamia nuts

¼ cup lime juice

1 tablespoon sea salt
or
to taste

Mix the papaya, tomato, and onion together in a large bowl. Grind the cilantro, pepper, and macadamia nuts in a food processor. Stir the ground nuts and spices into the papaya mixture. Add the lime juice and sea salt and mix thoroughly.

Pine Nut Sour Cream

B
Y
E
LAINA
L
OVE

A
DVANCED PREP
:
1 hour for soaking
I
MMEDIATE PREP
:
15 min

S
ERVES
8
S
PECIAL
E
QUIPMENT
Blender

1 ¼ cups pine nuts, soaked 1 hour or more

½ cup young coconut meat or ½ additional cup of pine nuts

1 teaspoon raw apple cider vinegar

½ teaspoon unpasteurized light miso paste

¼ teaspoon Celtic sea salt

½ lemon, juiced (about 1 ½ tablespoons)

Blend all the ingredients together in a blender until smooth and creamy. Pine Nut Sour Cream will keep for up to 2 weeks in the refrigerator.

Ranch Dip or Dressing

B
Y
E
LAINA
L
OVE

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
15 min

Y
IELDS
18 ounces
S
PECIAL
E
QUIPMENT
Blender

1 ½ cups raw cashews

4 teaspoons lemon juice or 2 ½ teaspoons raw apple cider vinegar