The Complete Book of Raw Food (100 page)

Mud Pie

B
Y
R
OSE
L
EE
C
ALABRO

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

S
ERVES
6 to 8
S
PECIAL
E
QUIPMENT
Juicer or food processor

For the crust:

1 cup almonds, blanched and soaked 12 to 48 hours

1 cup sunflower seeds, soaked 6 to 8 hours

1 cup honey dates

½ cup raisins

½ cup raw carob powder

1 teaspoon vanilla

For the filling:

1 ½ cups almonds, blanched and

soaked 12 to 48 hours

4 medium bananas

1 teaspoon vanilla

For garnish:

strawberries, sliced fresh mint leaves

For the crust, process almonds, sunflower seeds, dates, and raisins through a Champion juicer using the blank plate or in a food processor using the “S” blade.

Add carob powder and vanilla; mix well and press into a 9-inch pie plate or tart shell pan.

To make the filling, blend almonds, bananas, and vanilla with ½ cup water in the blender. Pour the mixture into the piecrust and place in freezer until firm. Decorate with sliced strawberries and fresh mint leaves.

Papaya Pie

B
Y
R
OBERT
Y
AROSH AND
L
ISA
S
OTO

A
DVANCED PREP
: 2 hours for soaking + 1 hour for refrigeration
I
MMEDIATE PREP
: 40 min
S
ERVES
8 to 10
S
PECIAL
E
QUIPMENT
Food processor

For the crust:

½ cup hazelnuts

½ cup Brazil nuts

¼ teaspoon vanilla

dash Celtic sea salt

½ teaspoon olive oil

For the filling:

1 cup dried papaya spears, soaked

1 cup fresh papaya

1 to 2 tablespoons honey

1 teaspoon agar-agar

dash Celtic sea salt

To make the crust, process hazelnuts, Brazil nuts, vanilla, sea salt and olive oil in a food processor until the mixture forms a ball. Press crust into a lightly oiled pie plate.

To make the filling, process papaya (fresh and dried), honey, agar-agar, and a dash of sea salt in a food processor. Process the purée using the “S” blade.

Pour filling into crust and chill before serving.

Carrot Cake

B
Y
E
LIZABETH
B
AKER

A
DVANCED PREP
:
15 min for juicing
I
MMEDIATE PREP
:
20 min

S
ERVES
12 to 16
S
PECIAL
E
QUIPMENT
None

2 cups oat flour (made by processing rolled oats in a blender)

2 cups pulp from 6 to 8 large juiced carrots

¼ teaspoon salt

2 cups dates, finely chopped or ground

1 cup nuts, chopped

2 teaspoons vanilla

3 tablespoons honey

Mix all the ingredients together well. Knead and form into 2 rolls for slicing or layers for a layer cake.

Carrot Pineapple Shortcake with Mesquite Flour and Sweet Cashew Cream Cheese

B
Y
C
HAD
S
ARNO

A
DVANCED PREP
:
12 to 14 hours for soaking + 14 hours for fermenting + 2 days for rejuvelac
I
MMEDIATE PREP
:
1 hour 20 min

S
ERVES
8
S
PECIAL
E
QUIPMENT
Juicer, hand blender

For the shortcake:

2 cups fresh shredded carrot

1 ½ cups minced dried pineapple

1 ½ cups pecans, unsoaked and ground into flour

¼ cup raisins

¾ cup dates, pitted and minced

1 ½ tablespoons cinnamon

1 ½ tablespoons fresh orange zest

2 tablespoons orange juice

2 tablespoons mesquite powder

1 teaspoon nutmeg

¼ teaspoon Celtic sea salt

For the Cashew Cream Cheese:

2 cups cashews, soaked 12 to 14 hours

⅓ cup rejuvelac

1 tablespoon coconut butter

½ teaspoon vanilla bean, diced

2 tablespoons date paste

¼ teaspoon Celtic sea salt

For the topping:

¼ cup shredded coconut

fresh pineapple slices, for garnish