The Complete Book of Raw Food (36 page)

BY
J
ULIAN
H
UERTA

A
DVANCED PREP
:
3-4 days for sprouting
I
MMEDIATE PREP
:
variable

S
PECIAL
E
QUIPMENT
None, dehydrator (optional)

sunflower seeds

cayenne powder

chili powder

sea salt

Sprout sunflower seeds (as many as you want). Stick in a mesh strainer for a day or two in the fridge until they dry a bit, then Sprinkle with Cayenne, Chili, and a salt and Voilà! Store in fridge unsealed to continue drying and store. You could also dehydrate.

Tasty Sea Snacks

B
Y
J
OHN
L
ARSEN

A
DVANCED PREP
:
8 hours for soaking + 12 hours for dehydrating

I
MMEDIATE PREP
:
25 min
S
ERVES
4 to 6

S
PECIAL
E
QUIPMENT
Food processor, dehydrator

2 cups almonds, soaked for 8 hours

8 cloves garlic, minced

1 package nori sheets

½ cup nama shoyu

Process the almonds, garlic, and nama shoyu to a grainy paste. Cut the nori sheets into quarters. Place 1 spoonful of the nut mixture onto each piece of nori. Roll the nori up, moistening the edge with a little water to seal it.

Dehydrate rolls at 105°F for 12 hours or until crispy.

Watermelon Mountains

B
Y
K
ARIE
C
LINGO

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
15 min

S
PECIAL
E
QUIPMENT
None

watermelon

seedless grapes

Slice watermelon into triangles. Put a long toothpick into the pointed end of each triangle. Slide some grapes (the “mountain climbers”) onto the toothpick.

Eat the “mountain climbers” at the top of the mountain and then eat the whole mountain! If the watermelon is seeded, eat the seeds or have a seed-spitting contest!

Contributor’s note:
The more you involve your children’s imaginations into these creations, the more success you will have in getting them to eat more fresh fruits and vegetables. These recipes are fun for the whole family!

Cheese Pierogi

B
Y
M
ATT
A
MSDEN

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
45 min

Y
IELDS
30 pierogi
S
PECIAL
E
QUIPMENT
Mandolin slicer, blender

1 organic jicama, peeled

¼ cup fresh, organic lemon juice

2 to 3 cloves organic garlic, peeled

¼ cup nama shoyu

½ organic red bell pepper, seeded and chopped

½ cup raw organic macadamia nuts

½ cup raw organic pine nuts

Using a deli slicer or mandolin, slice the jicama into paper-thin rounds.

Combine the lemon juice, garlic, nama shoyu, red bell pepper, macadamia nuts, and pine nuts in a blender, and mix until thick and creamy.

Place approximately ½ teaspoon of the blended “cheese” on one half of the jicama rounds.

Fold the other half over to create a “pouch” and serve.

Crispy Spring Rolls

B
Y
S
HAZZIE

A
DVANCED PREP
:
4 days for sprouts; 1 ½ days for soaking

I
MMEDIATE PREP
:
35 min
S
ERVES
4
S
PECIAL
E
QUIPMENT
None

2 cups soft dark greens (such as spinach or watercress)

2 avocados, peeled and pitted

1 clove garlic, peeled

1-inch piece fresh ginger root

1 cup almonds, soaked for 12 hours and sprouted for 1 day

8 Chinese cabbage leaves

1 cup bean sprouts

½ cup chives

½ cup green onions, cut into thin strips

Mince the dark greens with the avocado, garlic, ginger and sprouted almonds until smooth but still chunky.

Cut the Chinese leaves so that you’re only using the top 4-inch portion.

Spread some of the mixture onto the top of a Chinese leaf. Place the bean sprouts, chives and spring onions on the leaf lengthwise.

Roll up the leaf so it overlaps. Place the spring rolls open side down on a plate. Serve with
Sweet Apricot Sauce
.

Crunch Fries with Ketchup