The Complete Book of Raw Food (86 page)

B
Y
E
LAINA
L
OVE

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
15 min

Y
IELDS
1 ½ cups
S
PECIAL
E
QUIPMENT
Blender

½ cup sesame or olive oil

1 teaspoon toasted sesame oil (optional)

1 large clove garlic, peeled (optional)

2 tablespoons fresh ginger, chopped or shredded

1 tablespoon raw apple cider vinegar or 2 tablespoons lemon juice

¼ cup honey, maple syrup or date paste (dates and water blended)

2 tablespoons light miso paste

1 tablespoon tamari or Bragg Liquid Aminos

⅛ teaspoon cayenne, or to taste

Blend all ingredients together until creamy.

Sweet and Spicy Chili Sauce

B
Y
E
LAINA
L
OVE

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
15 min

Y
IELDS
4 to 5 cups
S
PECIAL
E
QUIPMENT
Blender

1 pound red bell peppers (about 2)
or
for more heat, fresh cayenne peppers, seeds removed, chopped

4 green or red jalapeños or 1 habanero pepper, chopped

6 medium soft dates, pitted

3 medium cloves garlic

1 teaspoon Celtic sea salt

1 teaspoon raw apple cider vinegar or 2 teaspoons lemon or lime juice

Place all the ingredients in a blender, and blend on high until mixture is mostly smooth, but a little chunky.

Pour into a pint-size glass jar. Cover and store in the refrigerator for 2 or more months. Enjoy with a number of recipes as a topping or side condiment.

Tomato Sauce

B
Y
S
HAZZIE

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

Y
IELDS
2 ½ cups
S
PECIAL
E
QUIPMENT
Hand blender

6 sun-dried tomatoes, soaked 2 hours minimum

2 cups chopped fresh tomatoes

10 basil leaves

4 Medjool dates, soaked 2 hours minimum

pinch paprika

1 red pepper, seeds and core removed

Using a hand blender, blend all the ingredients until smooth. The sauce will keep for two days in the fridge if you cover it.

Contributor’s note:
Perfect with
Walnut Burgers
and
Joe’s Chip Shop Chips

Tomato Sauce

BY
M
ARY
R
YDMAN

A
DVANCED PREP
:
2 hours to soak dried tomatoes

I
MMEDIATE PREP
:
15 min

S
PECIAL
E
QUIPMENT
Blender
Y
IELDS
3–4 cups

2 cups tomatoes, chopped

½ cup dried tomatoes, soaked

¼ cup fresh basil leaves or 1 teaspoon dried

¼ cup fresh oregano or 1 teaspoon dried

¼ cup red or white wine (or water)

5 pitted raw olives

juice of ½ lemon

½ teaspoon peeled, chopped ginger

1 clove garlic

3 teaspoons Krystal Salt Brine or ¾ teaspoon salt

Soak dried tomatoes in just enough water to cover for 2 or more hours. Place all ingredients in blender including tomato soak water and blend all until well combined, adding more water if necessary. Store leftover sauce in a glass jar in refrigerator. Keeps for a week or so.

Contributor’s note:
Makes a great sauce for pizza, nut loaves or patties—or use as a cracker topping.

White Sauce / Salad Dressing

B
Y
A
MY
Y
OCKEL

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
15 min

S
ERVES
7
S
PECIAL
E
QUIPMENT
Food processor or blender

1 cup cashews or pine nuts

1 cup macadamia nuts

½ cup fresh lemon juice

1 clove garlic

½ teaspoon ground peppercorns

1 ½ teaspoons Celtic sea salt (or dulse)

splash coconut water (optional)

Blend all the ingredients together in a food processor, adding a little water (or coconut water) for desired consistency. Serve over zucchini pasta or with raw crackers (see
chapter 5
).