The Complete Book of Raw Food (20 page)

B
Y
J
OHN
F
IELDER

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
20 min

S
ERVES
3
S
PECIAL
E
QUIPMENT
None

1 beet

1 ¾-inch piece fresh ginger

1 clove garlic

1 bunch basil

3 sprigs coriander (cilantro)

1 carrot, grated

1 stalk celery, chopped

lettuce leaves

3 tomatoes

¾ cup pumpkin seeds

Grate the beet and ginger very finely. Chop the garlic, basil, and coriander finely and mix together well. Add grated carrot, chopped celery, tomatoes, and some lettuce leaves. Mix well and sprinkle pepita seeds on top.

Yammy Sea Salad

B
Y
J
OHN
L
ARSEN

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

S
ERVES
6
S
PECIAL
E
QUIPMENT
Spiral slicer

For the salad:

2 large yams, peeled

2 cups dried hiziki, soaked for 20 minutes in warm water

For the dressing:

½ cup extra virgin olive oil

¼ cup raw apple cider vinegar

7 large cloves garlic, minced

¼ cup nama shoyu

1 large bunch of basil, stems removed, minced

½ teaspoon cayenne pepper

Grate the yams into thin noodles with a Saladacco® or spiralizer.

Chop the hiziki into 1-inch-long strips.

Mix all of the ingredients except vinegar and nama shoyu together in a large bowl. Adjust the quantity of vinegar and nama shoyu to taste.

I Can’t Believe It’s Not Waldorf Salad

B
Y
S
HAZZIE

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
35 min

S
ERVES
1
S
PECIAL
E
QUIPMENT
Coffee mill or blender

For the dressing:

10 macadamia nuts, halved

1 clove garlic, peeled and finely chopped

1 stalk celery, roughly chopped, divided

2 inches cucumber, chopped

2 teaspoons hemp oil

For the salad:

3 stalks celery, roughly chopped, divided

1 sweet dessert apple, cored and roughly diced

4 inches cucumber, chopped

½ cup walnuts

Combine the macadamias, garlic, hemp oil, 1 stalk of chopped celery, and about 2 inches of chopped cucumber in a coffee mill, and blend until smooth. Depending on the power of your blender, you may have to pause for a minute during blending so the dressing doesn’t get hot. This dressing turns a beautiful pale green color. It should be a bit thicker than whipping cream. If it’s too thin, add more nuts. If it’s too thick, add more oil or cucumber. In a large bowl, combine the apple with the remainder of the chopped celery and cucumber. Pour the dressing into the bowl and mix so that all the vegetables are coated. Sprinkle with walnuts and serve.

Contributor’s note:
This salad is so tasty that it’s really a meal on its own. Just right for when you need to sink your teeth into something.

Almond Dressing

B
Y
R
HONDA
M
ALKMUS

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

Y
IELDS
2 cups
S
PECIAL
E
QUIPMENT
Blender

⅔ cup distilled water

⅓ cup fresh lemon juice

¾ cup almonds, soaked overnight and drained

1 garlic clove, peeled (or 1 teaspoon garlic powder)

½ teaspoon dried dill weed

2 teaspoons dried parsley flakes

Celtic sea salt to taste (optional)

Blend the water with the lemon juice and almonds. Add the garlic, dill, parsley, and sea salt, if using. Stir to mix well. Cover and chill.

Asian Dressing

B
Y
N
OMI
S
HANNON

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
15 min

Y
IELDS
¾ cup
S
PECIAL
E
QUIPMENT
Blender

5 tablespoons water, or more, to taste

4 tablespoons tamari, soy sauce or nama shoyu

¼ cup minced scallions

2 tablespoons raw tahini