The Complete Book of Raw Food (96 page)

Pit the dates; insert an almond into the pit hole of each date.

Contributor’s note:
This will help any cooked chocolate lover to switch to raw foods!

Sergei’s Amazing Truffles

B
Y
S
ERGEI
B
OUTENKO

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
25 min

MAKES
8 to 12 truffles
S
PECIAL
E
QUIPMENT
Food processor

1 cup raw unsoaked walnuts

½ cup of your favorite dates, pitted

4 tablespoons raw carob

¼ cup young coconut water or plain water your favorite fruit (for decoration)

Blend the walnuts and dates in a food processor until the mixture is smooth.

Add the carob and (coconut) water.

Shape the walnut and date mix into small balls and roll the balls in the carob.

Decorate with your favorite fruit.

Sesame Honey Crunch Bars

B
Y
E
LAINA
L
OVE

A
DVANCED PREP
:
1 to 2 days for sprouts and soaking + 44 hours dehydrating

I
MMEDIATE PREP
:
1 hour + 20 min

Y
IELDS
56 bars
S
PECIAL
E
QUIPMENT
Dehydrator

6 cups dry brown sesame seeds, soaked 4 hours

2 cups honey

¾ cup Rapadura

1 cup pumpkin seeds, sprouted

1 teaspoon Celtic sea salt

3 teaspoons extract of your choice, such as almond, cherry, ginger, maple, vanilla
.

1 cup whole flax seeds, ground (1 ½ cups meal)

2 cups dried fruit, such as, cherries, mangoes, pineapples
,
or
raisins, chopped

Mix everything together in a large bowl. Spread the batter onto a dehydrator tray lined with a Teflex sheet.

The bars should be about ½-inch thick. The batter should fill 2 ½ 14- x 14-inch Excalibur dehydrator trays. Dehydrate for 8 hours at 105°F.

Flip the bars and remove Teflex. Continue to dehydrate until crunchy, about 36 hours.

Let the bars cool to check if they are crunchy. Store in a glass jar in the refrigerator for up to 6 months, or on the counter top for 2 weeks.

Sweet (blue-green) Balls

B
Y
V
IKTORAS
K
ULVINSKAS

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
50 min

Y
IELDS
Forty 1-inch balls
S
PECIAL
E
QUIPMENT
Food processor

2 cups almonds

½ cup dried pineapple, chopped

8 dried Black Mission figs, stems removed

½ teaspoon sea salt

2 tablespoons Sucanat® (sugar cane juice powder)

½ teaspoon pumpkin pie spice mix pinch cayenne

12 caps AFA algae

4 caps acidophilus

4 caps enzymes

4 tablespoons lemon juice

1 tablespoon vanilla extract

¼ cup sesame seeds ½ cup raisins (optional)

Process the almonds in a food processor until they are reduced to a fine flour.

Remove the blade, and loosen any crumbs from the walls. Replace the blade.

Add the dried pineapple and figs, and reduce the mixture to a flour. Add the sea salt, Sucanat®, pumpkin pie spice, and cayenne, and empty the powder from the AFA algae, acidophilus, and enzyme caps. Process until well mixed. Slowly pour in the lemon and vanilla, and process until the mixture forms a ball. You might have to add 1 tablespoon water. Roll the mixture into balls with your hands. Roll the balls in the sesame seeds until they are coated. Refrigerate or freeze.

Vanilla Crème

B
Y
S
HAZZIE

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
20 min

Y
IELDS
2 cups
S
PECIAL
E
QUIPMENT
Coffee mill or blender

2 oranges, juiced

1 cup macadamia nuts

2 inch piece of fresh vanilla pod

squeeze of lemon or lime

Place all the ingredients in a coffee mill and blend until smooth. If you’re making a larger amount, a powerful blender such as the Vita-Mix will work. Add more nuts if you want a thicker cream. If you want it thinner, add more orange juice.

Vanilla Crème will keep for a couple of days in the refrigerator if you don’t eat it all right away.

Variation 1:
To make a cream that goes well with savory dishes, use a bit more lemon or lime and a bit less orange. Omit or halve the amount of vanilla.

Variation 2:
If you have a young coconut on hand, add the meat and/or water to the cream. It adds a smooth, tropical flavor.

Contributor’s note:
This goes well with desserts, and is a real treat on top of the ice cream recipes!