The Complete Book of Raw Food (79 page)

B
Y
R
HONDA
M
ALKMUS

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
40 min

S
ERVES
4 to 6
S
PECIAL
E
QUIPMENT
Food processor, juicer

½ cup almonds

1 ½ cups flaxseed

½ cup pumpkin seeds

1 cup celery, juiced (discard pulp)

½ cup red onion, minced

4 cloves garlic, pressed

1 cup finely shredded carrots

1 teaspoon Celtic sea salt (optional)

1 tablespoon rosemary

1 tablespoon sage

Process the almonds, flaxseed, and pumpkin seeds to a meal in a food processor. Combine the ground nuts and seeds with the celery juice, onion, garlic, carrots, sea salt, rosemary and sage in a bowl. Mix together thoroughly and set aside for 3 to 4 hours for flavors to blend.

Form the mixture into a loaf and serve.

Hint:
The longer it sits, the stronger the flavors become.

Awesome Pistachio Pâté

BY
J
ULIAN
H
UERTA

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
15 min

S
PECIAL
E
QUIPMENT
Food Processor
S
ERVES
4

1 ½ cups raw pistachios unsoaked, or 2 cups soaked pistachios

½ cup extra virgin olive oil (maybe more)

5 leaves fresh basil or ⅔ tsp dried basil

1 tablespoon lime juice (If you end up storing the pâté and not using it all at once, you may want to add more lime juice when you pull it out because the flavor mellows out)

1 tablespoon nama shoyu (or less if you like less salt)

1 clove garlic

⅛ teaspoon cayenne powder

few dashes of chili powder

⅛ teaspoon cumin

Food process everything above.

Contributor’s note:
I like dipping this with slices of cucumber because they have a cooling effect for me with this herbed up pâté. I also sometimes use baby spinach leaves to dip in if I want something really quick or easy. But, in general, I usually just see what I have in the fridge that I am attracted to. Maybe I’ll see a carrot. I’ll just rinse it off and dip and bite. I won’t even cut it up if I don’t feel like it. Same goes for peppers, celery, tomatoes, zucchini, etc … And/or Raw Buckwheat crackers. I wonder what else you can find to dip in it?

Variation:
Mix in ½ cup raisins to hit your tongue with surprising bursts of sweetness!

Best Ever Almond Nut Pâté

B
Y
R
OSE
L
EE
C
ALABRO

A
DVANCED PREP
:
12 to 48 hours for soaking
I
MMEDIATE PREP
:
35 min

S
ERVES
6 to 8
Special Equipment
Juicer or food processor

2 cups almonds, soaked 12 to 48 hours

1 cup sunflower seeds, soaked 4 to 6 hours

3 carrots

3 stalks celery, finely chopped

1 red bell pepper, finely chopped

½ finely chopped red onion

½ cup fresh parsley, finely chopped

2 tablespoons fresh lemon juice

1 teaspoon Celtic sea salt, or to taste

¼ teaspoon cayenne or 1 to 2 teaspoons curry powder (optional)

Process the almonds, sunflower seeds, and carrots through a Champion juicer using the blank plate or in a food processor fitted with the “S” blade.

Transfer to a mixing bowl and add the celery, bell pepper, red onion, parsley, lemon juice, salt, and cayenne or curry powder (if using). Mix well. Serve with vegetable slices or spread on raw crackers. Enjoy!

Carrocado Mash

B
Y
D
AVE
K
LEIN

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
25 min

Y
IELDS
2 to 4 cups
S
PECIAL
E
QUIPMENT
Juicer

6 large fresh carrots

1 large or 2 small ripe avocados

1 to 2 cups of broccoli florets (optional)

1 ounce whole dulse leaf, rinsed (optional)

1 large red or yellow bell pepper (optional)

Run the carrots through a Champion juicer using the blank plate. Collect the juicy pulp in a bowl. Remove the skin from the avocado(s) and, using a fork, mash the avocado into the carrot pulp.

Variation 1:
Run broccoli through a Champion juicer and add the juicy pulp into the carrot and avocado mix.

Variation 2:
Add the dulse and chopped bell pepper to the mixture.

Variation 3:
Scoop out a bell pepper and stuff with the mixture.

Carrot and Tomato Spread