The Complete Book of Raw Food (23 page)

B
Y
J
ACKIE
A
YALA AND
D
AVID
S
TEINBERG

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
20 min

Y
IELDS
5 to 6 cups
S
PECIAL
E
QUIPMENT
Blender

1 to 2 cups spring water

⅓ cup black radish

1 whole cucumber, chopped

1 handful Italian parsley

4 tablespoons fresh herbs, such as basil and rosemary, chopped

½ cup citrus juice blend (lemon/lime)

1 tablespoon Celtic sea salt

2 large cloves garlic, with skin

1 inch piece of ginger, diced small

1 teaspoon cayenne pepper

3 tablespoons cumin powder

1 tablespoon turmeric

⅓ cup raw honey

10 Italian olives, diced

1 large avocado (ripe and firm), peeled with pit removed

Blend the spring water, radish, cucumber, parsley, fresh herbs, citrus juice, sea salt, garlic, ginger, cayenne, cumin, turmeric, and honey. Add the olives and avocado, and blend a little longer until smooth. The dressing should be ultra green and creamy, like soup. Serve with a large green salad, and enjoy.

Pineapple Anise Dressing

B
Y
Q
UINTESSENCE
R
ESTAURANT

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
15 min

Y
IELDS
2 to 3 cups
S
PECIAL
E
QUIPMENT
Blender

2 cups chopped fresh pineapple

1 whole pitted peach

1 tablespoon anise seeds

¼ cup cold-pressed olive oil from a dark bottle

½ teaspoon sea salt

In a high-speed blender mix all the ingredients until creamy and smooth.

Premier French Dressing

B
Y
N
OMI
S
HANNON

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
10 min

S
ERVES
1
S
PECIAL
E
QUIPMENT
None

4 tablespoons flaxseed oil

2 tablespoons lemon juice or balsamic vinegar

½ to 1 teaspoon maple syrup (optional)

1 ½ teaspoons soy sauce, tamari
or
a pinch of sea salt

few drops sesame oil (optional)

Whisk all the ingredients together with a fork and immediately pour over a salad.

Contributor’s note:
This dressing is a great way to enjoy flaxseed oil, which contains important essential fatty acids.

Robert’s Hemp Lemon Caesar Dressing

B
Y
R
OBERT
Y
AROSH AND
L
ISA
S
OTO

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
15 min

Y
IELDS
3 to 4 cups
S
PECIAL
E
QUIPMENT
Blender

1 cup olive oil

1 cup lemon, peeled

½ teaspoon black pepper

⅓ cup white onion

4 cloves garlic

½ teaspoon Celtic sea salt

⅓ cup ground sesame seeds o hemp seeds

1 heaping tablespoon tahini

1 heaping tablespoon miso

¼ cup almond pulp (optional)

¼ teaspoon dry oregano

10 pitted Kalamata olives and juice

Blend all the ingredients together in a Vita-Mix for a rich and creamy dressing.

Sweet Basil Oil Salad Dressing

B
Y
M
ATT
A
MSDEN

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
20 min

Y
IELDS
3 cups
S
PECIAL
E
QUIPMENT
Blender

1 cup Thai coconut water

½ cup organic, cold-pressed olive oil

1 cup fresh organic basil leaves, stems removed

1 to 2 cloves organic garlic, peeled

¼ cup fresh, organic lemon juice

⅛ cup nama shoyu

pinch Celtic sea salt

¼ cup organic dates, pits removed

Combine all ingredients in a blender and mix well. Serve over your favorite mixed greens.

Variation:
The basil in this recipe can be substituted by mint, dill, cilantro, or tarragon, for a different flavor.