The Complete Book of Raw Food (14 page)

Cucumber Crunch

B
Y
S
HAZZIE

A
DVANCED PREP
: 15 min for Macadamia Cream
I
MMEDIATE PREP
: 15 min

S
ERVES
2
S
PECIAL
E
QUIPMENT
None

1 cucumber, peeled and finely diced

4 sprigs fresh mint, finely chopped

½ teaspoon dill seeds

2 teaspoons
Macadamia Cream

½ white onion, finely diced

Mix all of the ingredients together in a large bowl and serve.

Dulse Sprout Salad

B
Y
R
ITA
R
OMANO

A
DVANCED PREP
: 4 days for Mung Beans
I
MMEDIATE PREP
: 25 min

S
ERVES
6
S
PECIAL
E
QUIPMENT
None

3 cups mung bean sprouts

1 carrot, shredded

1 yellow bell pepper, cut in thin strips

3 jalapeño peppers, minced

½ bunch scallions, minced (green part only)

2 limes, juiced

3 tablespoons extra virgin olive oil

½ cup fresh cilantro, minced

2 tablespoons chopped fresh basil

¼ cup sesame seeds, soaked 8 hours and dehydrated 8 hours

½ cup dulse, dehydrated 4 hours and crumbled (or store-bought)

Bragg Liquid Aminos® or sea salt to taste (optional)

Combine all the ingredients in a large bowl for an exciting salad treat. Dehydration gives the seeds a toasty flavor, though this step can be skipped if you are pressed for time.

Fast Avocado Salad

B
Y
S
TEPHEN
A
RLIN

A
DVANCED PREP
:
None
I
MMEDIATE PREP
: 10 min

Y
IELDS
2 to 3 cups
S
PECIAL
E
QUIPMENT
None

3 to 4 handfuls wild or organic greens and/or herbs

2 large avocados, pitted, peeled, and diced

30 to 40 Raw Power! Olives

1 tablespoon extra virgin cold-pressed olive oil

1 medium orange, peeled and juiced

Make a bed of wild or organic greens and/or herbs. Add the avocado, olives, olive oil, and orange juice to taste.

Note:
Raw Power! olives are free-grown Kalamata-style olives packed in pure water, a dash of fresh oregano, 1 ripe cayenne pepper, and a dash of Celtic sea salt. Call (800) 205-2350 to order by phone or visit
www.sunfood.com
for more details.

Kale Medicine Salad

BY
M
AYA
A
DJANI

A
DVANCED PREP
: None
I
MMEDIATE PREP
: 15–20 min

S
PECIAL
E
QUIPMENT
None
S
ERVES
2

For the salad:

1 bunch Lacinato kale

1–2 ripe avocados

1 zucchini

½ 1 large beet

1 bunch basil

2″ ginger root

2″ turmeric root

For the dressing:

1 clove garlic, pressed

¼ cup olive oil

Celtic sea salt to taste

Green powder to taste (see below)

Lemon juice

Agave Nectar (to taste)

Mix dressing ingredients in a small bowl with a fork until smooth. Place finely chopped kale in a large bowl, pour on dressing and massage with love and gratitude. The massaging softens the kale. De-pit avocados and slice into cubes, chop or shred the beet, zucchini, turmeric and ginger root and add to bowl. Add the basil leaves, whole or chopped.

Contributor’s note:
This yummy, highly potent and deeply nourishing meal is rich in chlorophyll, essential amino acids (protein) and minerals. Eaten regularly the body will begin to ask for it. Vitamineral Green powder by Healthforce Nutritionals is highly recommended, or Spirulina is also excellent and readily available.

Kale Mixed Green Salad