The Complete Book of Raw Food (65 page)

CONTRIBUTED BY
J
ULIE
R
ODWELL

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
20 min

S
PECIAL
E
QUIPMENT
Vita-Mix
S
ERVES
6
Y
IELDS
1 Gallon

eggplant, green zucchini, yellow zucchini (cut in 1″ slices)

1 ½ cup water

garlic

2 teaspoons salt

2 tablespoons honey

fresh oregano

fresh thyme

½ cup apple cider vinegar

Cut eggplant thinner. Put all eggplant and zucchini in gallon jar. Put in water, garlic, salt, honey, fresh oregano, and fresh thyme into Vitamix; add apple cider vinegar. Pour in jar, mix by hand in jar. Let sit 3 days. Don’t use any liquid remaining after finished with veggies; compost or toss.

Raw-Violi

B
Y
R
OBERT
Y
AROSH
& L
ISA
S
OTO

A
DVANCED PREP
:
30 min for soaking
I
MMEDIATE PREP
:
45 min

S
ERVES
2 to 4
S
PECIAL
E
QUIPMENT
Saladacco, Vita-Mix

rutabaga, daikon
,
or
turnip

For the cheese:

¼ cup pine nuts

¼ cup macadamia nuts

¼ teaspoon Celtic sea salt

¼ cup olive oil

2 cloves garlic, minced

1 lemon, juiced

For the sauce:

3 Roma tomatoes, chopped

7 large fresh basil leaves

¼ teaspoon Celtic sea salt

5 Medjool dates, soaked

¼ cup olive oil

½ cup sun-dried tomatoes, soaked

½ cup chopped red pepper

¼ cup chopped red onion

3 cloves garlic

1 tablespoon Italian seasoning

1 teaspoon apple cider vinegar

Slice the rutabaga, daikon, or turnip into small thin discs with your Saladacco.

To make the cheese, purée all the cheese ingredients in a blender or food processor.

Place 1 teaspoon of the filling onto each disc, then fold in half to make the Raw-Violi.

Blend all the tomato sauce ingredients in a Vita-Mix and cascade the sauce over the Raw-Violi.

Walnut Stuffed Peppers

B
Y
S
HAZZIE

A
DVANCED PREP
:
30 min for soaking + 6 hours for dehydrating
S
ERVES
4
S
PECIAL
E
QUIPMENT
Champion juicer or food processor, dehydrator, spiral slicer, hand blender

8 red peppers, divided

4 cups walnuts, shelled

For the peppers:

4 sun-dried tomatoes, soaked, and drained plus extra for garnish

2 small red onions, finely chopped

2 zucchinis, spiral sliced

fresh cilantro leaves for garnish

walnuts, for garnish

olive oil

Chop 4 peppers, and put them in a food processor. Add the walnuts and sundried tomatoes and process to a pâté. If you have a hand blender, transfer the mixture to a bowl and finish it with the hand blender for a smoother finish. If you have a Champion juicer, use it with its blank plate for the above stages.

Mix the chopped onion into the pâté, but don’t blend it. Cut off the tops of the remaining 4 peppers, and remove the seeds. Transfer equal amounts of pâté into each pepper. Replace the lids, and place each on a serving plate. Place the zucchini spirals around each pepper. Finish by adding some extra-finely sliced sun-dried tomatoes, a few fresh cilantro leaves, some walnuts and a drizzle of olive oil to the zucchini. If you want, dehydrate the stuffed peppers for around 6 hours to soften them slightly. Add the zucchini after dehydrating.

Variation 1:
Instead of stuffing peppers, use the pâté as a dip to spread on vegetable rounds, or serve with crudités.

Variation 2:
Stuff nori instead of peppers.

Youktoras Have A Heart Pizza

B
Y
V
IKTORAS
K
ULVINSKAS

A
DVANCED PREP
:
12 hours for Almcheddar Cheese; 1 hour for dehydrating
I
MMEDIATE PREP
:
1 hour 15 min
MAKES
one 10 to 12-inch pie
S
PECIAL
E
QUIPMENT
Vita-Mix, dehydrator

For the crust:

1 cup carrot pulp

½ cup flax seed, soaked for a few hours but not drained

1 cup almonds, soaked and drained

1 tablespoon olive oil

1 teaspoon Celtic sea salt

1 tablespoon Sucanat®

For the sauce:

2 cups chopped Roma tomatoes

½ cup dried pineapple chunks

¼ cup peeled and chopped beet

1 teaspoon grated fresh ginger root

2 cloves garlic, crushed

½ cup chopped red bell pepper

¼ cup fresh oregano
or
2 tablespoons dried

1 cup olive oil

½ cup lemon juice

½ cup sun-dried tomatoes, soaked 1 hour

¼ cup unpasteurized soy sauce (Yamaki organic) or sea salt to taste

¼ cup finely chopped onion

For the toppings:

1 large Roma tomato, thinly sliced

1 red bell pepper, sliced in rings

1 small red onion, sliced in thin rings

fresh herbs (such as oregano, rosemary, basil, thyme), chopped

¼ cup sun-dried tomatoes

1 portobello mushroom, diced and soaked in Yamaki organic soy sauce

2 tablespoons jalapeño pepper, diced

½ cup finely sliced carrots

1 cup
Mild Almcheddar Cheese Crumbs

1 lemon, juiced

Using a Vita-Mix, process all the crust ingredients to a dough. Shape the crust into a heart, or whatever shape you choose, and dehydrate overnight.

Excluding the onion, process all the ingredients for the sauce in a food processor. Add the onion as you shut off the unit.

Place the almond crust on a Teflon sheet. Spread the sauce on top, and arrange the tomatoes, bell pepper, onion, basil, oregano, rosemary, thyme, sun-dried tomatoes, mushrooms, and jalapeño. Sprinkle with sliced carrots,
Almcheddar Cheese Crumbs
, and lemon juice.