The Complete Book of Raw Food (15 page)

B
Y
A
BEBA
W
RIGHT
A
DVANCED PREP
: None
I
MMEDIATE PREP
: 25 min

S
ERVES
15
S
PECIAL
E
QUIPMENT
None

For the salad:

1 to 2 bunches dinosaur kale

1 red bell pepper, chopped

¼ red onion, chopped

½ cup green onion, chopped

¼ cup fresh dill, chopped

3 cloves garlic, crushed in garlic press

½ cup dried cranberries (optional)

2 tomatoes, chopped (optional)

½ to 1 pound mixed salad greens

For the dressing:

nama shoyu to taste

lemon juice or apple cider vinegar to taste

olive oil to taste

honey to taste

Tear the kale into bite-size pieces. To tenderize it, massage by squeezing until the fibers are broken down.

Gradually work the ingredients of the dressing into the kale as you massage it. Start by sprinkling the nama shoyu on the kale. Massage, then add the lemon juice or apple cider vinegar. Massage again. Add the olive oil, and continue to massage. Add the honey, and massage until the kale feels limp.

There should be extra dressing in the bottom of the bowl. Adjust to taste and add the pepper, onions, dill, garlic, cranberries (if using), tomatoes (if using), and mixed greens. Gently toss the salad and serve.

Karyn’s Tomato and Pea Salad

B
Y
K
ARYN
C
ALABRESE

A
DVANCED PREP
: 1 to 2 hours to marinate
I
MMEDIATE PREP
: 20 min

S
ERVES
4
S
PECIAL
E
QUIPMENT
Blender

For the dressing:

¼ cup lemon juice

1 tablespoon honey

1 tablespoon tahini

¼ cup Bragg Liquid Aminos

¼ cup cold-pressed oil, sesame oil preferred

For the salad:

3 or 4 tomatoes, chopped

¼ cup fresh or frozen peas or trimmed beans cut into ½-inch pieces

1 green onion, white and part of green, chopped

In the jar of a blender, combine lemon juice, honey, tahini and Bragg Liquid Aminos. Blend, then slowly add the sesame oil to make a thick mixture. Set aside.

In a bowl, combine the chopped tomatoes, peas and green onion. Mix with the dressing and toss. Cover and marinate in the refrigerator or at room temperature for 1 to 2 hours. Stir and serve.

Lentil Salad

B
Y
R
ITA
R
OMANO

A
DVANCED PREP
: 2 to 3 days for lentils
I
MMEDIATE PREP
: 25 min

S
ERVES
6
S
PECIAL
E
QUIPMENT
Blender

3 cups lentils, sprouted

½ red onion, minced

1 young parsnip, shredded

½ yellow pepper, minced

1 tablespoon orange peel, grated

¼ cup tahini

1 or more lemons, juiced

pinch cayenne

Bragg Liquid Aminos or soy sauce to taste

½ bunch parsley, cleaned, stemmed, minced

½ teaspoon dried thyme

Combine the lentil sprouts, onion, parsnip, yellow pepper, and orange peel and set aside.

Blend the tahini, lemon juice, cayenne, and Bragg Liquid Aminos or soy sauce with enough water to make a thin dressing.

Transfer to a bowl and mix in the parsley and thyme. Pour the dressing over the lentil salad and enjoy.

Marinated Baby Bok Choy Salad

B
Y
M
ATT
S
AMUELSON

A
DVANCED PREP
: None
I
MMEDIATE PREP
: 20 min

S
ERVES
4
S
PECIAL
E
QUIPMENT
Blender

For the salad:

4 heads baby bok choy or 1 large bok choy, leaves chopped into ½-inch strips and stems sliced thinly

1 large carrot, shaved into strips with a vegetable peeler

For the marinade:

1 small lemon, juiced

1 lime, juiced

4 to 5 large dates

2-inch piece or 3 tablespoons ginger, thinly sliced

½ cup olive oil

3 tablespoons nama shoyu

Blend all the marinade ingredients together well. Combine half the marinade with bok choy and carrots and mix well. Add more marinade as desired.

Marinated Collard Ribbons

B
Y
R
HIO

A
DVANCED PREP
: 6–9 hours or overnight to marinade
I
MMEDIATE PREP
: 10 min