The Complete Book of Raw Food (63 page)

B
Y
K
AREN
P
ARKER

A
DVANCED PREP
:
12 hours for soaking
I
MMEDIATE PREP
:
15 min

S
ERVES
4 to 6
S
PECIAL
E
QUIPMENT
High-power blender

2 cups almonds, soaked 12 hours or more and drained

2 cups young coconut meat (reserve water)

1 ¼ cups young coconut water

1 teaspoon Celtic sea salt

1-inch piece vanilla bean

1 teaspoon raw coconut butter

3 drops liquid stevia (optional)

Rinse the almonds well to remove tannic acid and other enzyme inhibitors and discard the soaking water.

Combine all the ingredients in a Vita-Mix or other high-powered blender. Process until smooth and creamy.

Double Stuffed Tomatoes

B
Y
S
HAZZIE

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

S
ERVES
4
S
PECIAL
E
QUIPMENT
Hand blender

4 beefsteak or other large tomatoes, with stems intact

3 cups sunflower seeds, soaked at least 6 hours and drained

1 cup sun-dried tomatoes, roughly chopped, soaked for at least 6 hours and drained

½ teaspoon paprika

½ cup fresh basil, chopped, plus extra leaves for garnish

1 clove garlic

5 pitted black olives

Cut off the tops of the tomatoes, leaving the stalk on the top, and set aside. Scoop out the seeds and the flesh of the tomatoes. Use the discarded tomato middles in another recipe such as Gazpacho Soup. (see
recipe
)

Using a hand blender, blend the sunflower seeds with the sun-dried tomatoes and paprika until smooth. Mix in the chopped basil, garlic, and olives.

Stuff the tomatoes with the mixture until they overflow. Top with some extra basil leaves, and place the “lids” of the tomatoes back on top. Serve with your favorite salad.

Variation:
For party hors d’oeuvres, use the same filling, but stuff tiny cherry tomatoes instead.

Eggplant Pizza

B
Y
E
LYSA
M
ARKOWITZ

A
DVANCED PREP
:
20 min for soaking + 2 hours for dehydrating
I
MMEDIATE PREP
:
45 min
S
ERVES
2 to 4
S
PECIAL
E
QUIPMENT
Blender or Vita-Mix, dehydrator

1 eggplant, peeled and cut into ½-inch-thick slices

For the sauce:

½ cup sun-dried tomatoes, soaked for 20 minutes in enough warm water to cover (reserve soak water)

2 to 3 tablespoons olive oil

1 clove garlic

¼ cup fresh basil

2 to 4 pitted dates

For the toppings, choose from:

1 avocado, sliced

1 cup grated yellow squash

½ cup grated carrot

4 tablespoons chopped fresh parsley

Place the eggplant slices in a dehydrator at 105°F.

To make the sauce, pour the sun-dried tomato soaking water into a blender along with the sun-dried tomatoes. Add the olive oil and crushed garlic, and purée.

Add the basil and pitted dates, and purée again until creamy.

Spread the sauce on top of the sliced eggplant, and let dehydrate for 1 to 2 hours.

Decorate the eggplant slices with your selected toppings. Return to the dehydrator for 5 to 10 minutes, and serve warm.

Variation:
Toppings can be changed to suit your taste. You can use black olives, onion slices, basil, or mushrooms, just as you would on a regular pizza.

Contributor’s note:
This flourless pizza will thrill wheat-sensitive eaters.

Italian Rawsage

B
Y
S
ERGEI AND
V
ALYA
B
OUTENKO

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
25 min

S
ERVES
8
S
PECIAL
E
QUIPMENT
Food Processor

1 cup pumpkin seeds

½ head lettuce

½ cup olive oil

5 cloves garlic

½ cup onion powder

1 tablespoon caraway seeds

1 tablespoon dried sage

½ bunch fresh basil

Blend all ingredients in a food processor. Form into sausage shaped patties. (If preferred dehydrate at 110 degrees until firm on outside.)

Contributor’s note:
These raw “sausages” have a delicious nostalgic flavor.

Italian-Style Zucchini Pasta Pesto

B
Y
C
HERIE
S
ORIA