The Complete Book of Raw Food (12 page)

B
Y
S
TEPHEN
A
RLIN

A
DVANCED PREP
: 5 to 8 days for sunflower sprouts
I
MMEDIATE PREP
: 10 min

Y
IELDS
4 to 5 cups
S
PECIAL
E
QUIPMENT
None

1 head red leaf lettuce

1 cup sunflower sprouts

1 apple, diced

1 cup grapes

½ cup chopped walnuts

Make a bed of lettuce and sprouts. Add the apple and grapes, and sprinkle with chopped walnuts.

Arugula-Orange Salad with Cranberry Vinaigrette Dressing

BY
J
ULIE
R
ODWELL

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
15 min

S
PECIAL
E
QUIPMENT
Blender
S
ERVES
2

Salad:

½ bag of arugula

½ cup crushed walnuts

2 large oranges, chopped into bite size pieces

Dressing:

½ bag frozen cranberries or fresh

3 cloves garlic

¼ cup olive oil

½ tsp sea salt

1.5 in full apple cider vinegar

6 medium dates

1–1.5 cups water

Toss all salad ingredients. Blend all dressing ingredients in Vita-Mix

Asparagus Avocado Salad

B
Y
R
ITA
R
OMANO

A
DVANCED PREP
:
3 to 5 days for radish sprouts
I
MMEDIATE PREP
:
20 min

S
ERVES
4
S
PECIAL
E
QUIPMENT
None

2 small avocados, peeled and chopped

½ pound asparagus tips

1 small jicama, peeled and chopped

1 pink grapefruit, peeled, seeded, chopped

2 limes, juiced

2 tablespoons mint, chopped

4 tablespoons green onion, chopped

2 tablespoons red onion, minced

Bragg Liquid Aminos® or sea salt to taste

2 tablespoons chopped lemon balm herb (optional)

1 cup radish sprouts (or other sprouts of your choice)

lettuce for garnish

Combine the avocado, asparagus, jicama, grapefruit, lime juice, mint, green onion, red onion, Bragg Liquid Aminos or sea salt, and lemon balm, if using. Serve on a bed of lettuce topped with a few sprouts.

Hint:
Remove the white pith from the grapefruit for a sweeter dish.

Broccoli & Carrot “Noodle” Salad

B
Y
E
LAINA
L
OVE

A
DVANCED PREP
: 5 to 8 days for sunflower sprouts
I
MMEDIATE PREP
: 10 min

S
ERVES
2 to 3
S
PECIAL
E
QUIPMENT
Spiral slicer

1 head broccoli, stalks peeled and florets removed

1 carrot

1 English cucumber

1 cup sunflower sprouts

Using a spiral slicer, cut the broccoli, carrot, and cucumber into veggie noodles. Chop or cut the noodles so they won’t be excessively long. Mix in the sunflower sprouts and serve with your choice of dressing on the side.

Contributor’s note:
This salad is a light and flavorful accompaniment to nori rolls or an Asian wild rice dish. Raw broccoli contains almost as much calcium as whole milk, is an antioxidant, and protects against cancer. Sunflower greens are high in protein and loaded with enzymes and chlorophyll.

Cabbage Salad

B
Y
E
DDIE
D. R
OBINSON

A
DVANCED PREP
: 2 to 3 days
I
MMEDIATE PREP
:
30 min

S
ERVES
8 to 10
S
PECIAL
E
QUIPMENT
Blender or food processor

For the salad:

1 head green cabbage

1 head red cabbage

7 carrots, shredded

1 red onion, chopped

3 red bell peppers, chopped

½ cup fresh cilantro, chopped

For the dressing:

1 ½ cups sesame oil

¼ cup nama shoyu

¼ cup lime juice

1 tablespoon
each
oregano, basil, tarragon

¼ cup fresh squeezed orange juice

Peel the outer leaves off the cabbages and set them aside. Chop the rest of the cabbage, and place it in a large bowl along with the carrots, onion, bell peppers and cilantro.