The Complete Book of Raw Food (41 page)

4 large carrots, chopped

2 avocados, skins and pits removed

1 teaspoon Celtic sea salt

1 tablespoon lemon juice

1 ½ cups flax meal (1 cup whole seeds before grinding)

Blend carrots with 1 cup water until smooth. Add the avocados and sea salt and blend until smooth.

Pour into a mixing bowl. Add flax meal and mix by hand.

Place 1 ¼ cups of the batter on a 16-x-16 Excalibur dehydrator tray lined with a Teflex sheet and spread it thinly and evenly.

Score the tray of batter into 4 strips in one direction and 2 sections in the other direction.

Dehydrate at 105°F for 1 to 2 hours.

Flip the wraps and remove the Teflex sheet. Continue to dehydrate until the wraps are still moist but dry enough to store. Store in a Ziploc bag at room temperature for up to a week, or in the refrigerator for months.

Tip:
If the wraps seem too dry when you take them out of the dehydrator, simply place them in a Ziploc bag with a moist unbleached paper towel and seal it. Leave the bag in a warm place and the wraps will be soft within 20 minutes.

Thai Cannelloni Bites with Pine Nut-Herb Pâté

B
Y
C
HAD
S
ARNO

A
DVANCED PREP
:
10 to 12 hours for soaking + 6 to 9 hours for dehydrating

I
MMEDIATE PREP
:
45 min
S
ERVES
4 to 6
S
PECIAL
E
QUIPMENT
Food processor, dehydrator

2 cups almonds or cashews, soaked 10 to 12 hours

1 cup pine nuts

2 tablespoons olive oil

2 tablespoons lime or lemon juice

½ teaspoon Celtic sea salt

½ teaspoon black pepper

1 tablespoon garlic

1 ½ tablespoons ginger, minced

1 tablespoon minced lemongrass (optional)

1 tablespoon curry powder

½ teaspoon cayenne

½ cup sun-dried black olives, pitted and minced

2 tablespoons minced cilantro

2 tablespoons minced basil

3 zucchini, sliced thin lengthwise with mandolin

Place the almonds or cashews, pine nuts, olive oil, lemon or lime juice, sea salt, pepper, garlic, ginger, lemongrass, curry powder, cayenne and 3 tablespoons water in the food processor and blend to a smooth, thick paste. Pulse in the olives, cilantro, and basil.

To assemble the cannelloni, place two zucchini strips side by side. Spoon a small amount of pâté near the end of the strips facing you. Fold over zucchini and roll until the pâté actually holds together. Slice off excess zucchini. Place directly on the screen of dehydrator trays and dehydrate at 110°F for 6 hours or until firm.

These are delicious with a curry sauce.

Tomato Cocorella Appetizer

B
Y
M
ICHAL
A
DI

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
20 min

S
ERVES
4
S
PECIAL
E
QUIPMENT
None

meat from 1 to 2 medium young coconuts (meat should be at least ½-inch thick)

2 fresh heirloom tomatoes

bunch fresh basil

organic olive oil, to taste

Celtic sea salt, to taste

fresh ground black pepper, to taste

Spoon the coconut meat out in 1- by 2-inch ovals. Slice the tomatoes into ⅓-inch-thick slices.

Layer the ingredients in the following order: tomato, coconut, basil, tomato, coconut, basil, and tomato.

Top with a generous drizzle of olive oil, Celtic sea salt, and fresh ground black pepper to taste. Garnish with two large basil leaves.

Vern’s Specials

Makes 4–6 dehydrator trays

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
30 min

S
PECIAL
E
QUIPMENT
Food processor, dehydrator

Step 1:

1 quart sprouted sunflower seeds

1 quart sprouted raw peanuts (make sure they are organic!)

2 cups raisins

1 pint to 1 quart water

2 tablespoons cinnamon

2 tablespoons vanilla

Step 2:

4 cups raisins

5 cups nuts (your favorite ones, or a combination, such as cashews, Brazil nuts, and almonds)

6 cups rolled oats

Put the quart of sunflower seeds in the food processor with 1 cup of the raisins and as much water as necessary for it to turn over. Blend well. Put in a big bowl.

Do the same with the peanuts and remaining cup of raisins, cinnamon, and vanilla. Put this into the same big bowl and mix everything together.

Spread out on teflex sheets and dehydrate for 4–6 hours at 110°. Flip, score and continue drying until desired consistency. Store in tightly lidded jars.

Zucchini Cashew Sour Cream Treats