The Complete Book of Raw Food (62 page)

2 handfuls nuts of your choice (chopped if larger than a hazelnut)

handful small berries (strawberries, raspberries, or blueberries), chopped

1 apple, diced

1 banana, sliced into discs and halved

any other fresh fruit

⅓ cup dried fruit (such as dates, figs, raisins, or apricots)

sprinkling of coconut flakes

sprinkling of sesame seeds (optional)

Mix together all the nuts, berries, and fruit in a bowl, and top with coconut flakes and sesame seeds, if using. If you want milk, simply blend a handful of your favorite raw nuts with 3 to 4 cups of pure water, and strain well. Add the milk to your muësli and enjoy!

Oatmeal

BY
S
HANNON
I
SLEY
S
CHNIBBE

A
DVANCED PREP
:
8–12 hours for soaking

I
MMEDIATE PREP
:
5–10 min
S
PECIAL
E
QUIPMENT
None

steel cut oats, ½ cup or so, cover with water to about 1 finger above oats, soak overnight

cinnamon, a dash

agave or date syrup, to taste

sea salt, a dash

almond butter, heaping tsp (optional)

flax seeds, 1 teaspoon or more, ground in coffee grinder (optional)

berries (optional)

Blend everything together until smooth and perhaps lightly warm. You may need to add water while blending. You can add the berries while blending and/or sprinkle a few on top once it is in the serving bowl.

Contributor’s note:
I’ve even added carob powder to this mixture. Feel free to play with it!

Pink Porridge

B
Y
S
HAZZIE

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

S
ERVES
2
S
PECIAL
E
QUIPMENT
Blender

2 cups almonds, soaked at least 6 hours, and drained

2 cups fresh or frozen raspberries

6 to 8 dried apricots, soaked 1 hour, and drained

Place all the ingredients in a blender with 1 cup water and process to a porridge consistency. Add water slowly to keep the porridge from becoming too runny.

Spiced Strawberry Granola Crunch

B
Y
K
AREN
P
ARKER

A
DVANCED PREP
:
12 hours for soaking + 12 hours for dehydrating
I
MMEDIATE PREP
:
35 min
S
ERVES
4 to 6
S
PECIAL
E
QUIPMENT
Food processor, dehydrator

2 cups almonds, soaked 12 hours or more and drained

1 cup macadamia nuts, unsoaked

1 cup young Thai coconut meat

2 tablespoons Tree of Life mesquite flour

2 cups strawberries, chopped

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon allspice

½ teaspoon Celtic sea salt

Chop the almonds and macadamia nuts for 30 to 45 seconds in a food processor. Transfer the ground nuts to a large mixing bowl.

Chop the coconut meat into tiny pieces in a food processor. Add the coconut to the mixing bowl and stir in the strawberries, cinnamon, nutmeg, allspice, and sea salt. Mix well.

Spoon mixture onto dehydrator trays lined with Teflex sheets. Dehydrate for 12 hours at 95°F or until thoroughly dry and crunchy. Store the granola in a sealed, glass container in the refrigerator, and eat within one month.

Viktoras’ Secret Raw Horamola

B
Y
V
IKTORAS
K
ULVINSKAS

A
DVANCED PREP
:
30 hours for sprouting
I
MMEDIATE PREP
:
30 min

Y
IELDS
6 to 7 cups
S
PECIAL
E
QUIPMENT
Food processor, dehydrator

5 cups buckwheat, sprouted

5 teaspoons honey

5 teaspoons Sucanat® raw sugar

5 teaspoons vanilla

3 teaspoons cinnamon

2 teaspoons sea salt

1 cup raisins

½ cup dates, chopped

Partially process all the ingredients in a food processor to a sticky consistency. Do not cream the mixture.

Spread the mixture directly on dehydrator screens (no Teflex sheet) and dehydrate until crunchy.

Contributor’s note:
This makes a great—and sweet—trail mix!

Vanilla Bean Porridge