The Complete Book of Raw Food (19 page)

Juice the lemongrass, galangal and the lime. Blend this juice with the coconut meat and enough coconut water to make a sauce. It may need to be processed in a food processor first, and then blended in a coffee mill, unless you have a high-powered blender.

Drain the salad and spoon it on Chinese Napa cabbage leaves. Chop the sea lettuce into fine ribbons and spread them over the salad. Pour the dressing over the top. Zest some of the lime and lemon and sprinkle it over the top.

Contributor’s note:
This is a filling and hearty meal.

Trio of Shaved Cabbages with Sweet Sesame Vinaigrette

B
Y
C
HAD
S
ARNO

A
DVANCED PREP
:
4 days for sprouts
I
MMEDIATE PREP
:
25 min

S
ERVES
6
S
PECIAL
E
QUIPMENT
None

For the salad:

1 cup Napa cabbage, finely shredded

1 cup green cabbage, finely shredded

1 cup red cabbage, finely shredded

½ cup red and yellow bell pepper, cut into thin strips

1 cup Asian bean sprouts

For the dressing:

¼ cup olive oil

3 tablespoons nama shoyu

3 tablespoons honey or date paste

1 tablespoon minced garlic

1 tablespoon minced ginger

½ tablespoon toasted sesame oil (optional)

½ tablespoon hot pepper, minced

½ teaspoon Celtic sea salt

Separate the 3 cabbages into 3 small bowls. Add an even amount of the bell pepper and Asian bean sprouts to each bowl. Set aside.

In a small bowl whisk together the olive oil, nama shoyu, honey, garlic, ginger, sesame oil, hot pepper and sea salt.

Before serving, toss each bowl with an equal amount of dressing. To serve, place a small mound of each cabbage on the plate, and garnish with seasoned nuts.

Wakamé Escarole Salad

B
Y
R
ITA
R
OMANO

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
25 min

S
ERVES
4
S
PECIAL
E
QUIPMENT
Mortar and pestle

1 head escarole, washed and chopped fine

1 small red onion, minced

¼ cup wakamé, soaked and drained

2 tablespoons flaxseed oil or extra virgin olive oil

1 or more lemons, juiced

2 carrots, shredded

1 teaspoon orange peel zest

¼ teaspoon fennel seeds, ground with mortar and pestle

Herbamare®, sea salt or Bragg Liquid Aminos to taste

Discard any discolored or tough escarole leaves. Combine all the ingredients in a bowl and mix well. Let the salad sit for a little while before serving. The lemon juice and salt will marinate the escarole, giving it a nice, tangy flavor.

Weird Salad

B
Y
R
HIO

A
DVANCED PREP
:
Optimal 5 to 8 days for sprouts
I
MMEDIATE PREP
:
15 min

S
ERVES
2 to 4
S
PECIAL
E
QUIPMENT
None

2 cucumbers, cut into thin strips

1 ripe pear, cubed

1 banana, sliced and quartered

⅓ cup thinly sliced fennel

½ medium onion, sliced

handful sunflower seeds or sunflower sprouts

¼ to ½ cup raw carob powder (or more) to taste

Combine the cucumber, pear, banana, fennel, onion, and sunflower seeds in a bowl and toss everything together well.

Add the carob powder to taste and mix well before serving.

Wild Rice Salad

B
Y
R
OSE
L
EE
C
ALABRO

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

S
ERVES
2 to 4
S
PECIAL
E
QUIPMENT
None

1 ½ cups wild rice, soaked 3 to 5 days

½ cup finely chopped red bell pepper

¼ cup corn

1 carrot, shredded

2 stalks celery, finely chopped

¼ red onion, finely chopped

2 tablespoons parsley finely chopped

1 tomato, diced

4 tablespoons cold-pressed olive oil

2 tablespoons lemon juice

½ teaspoon Celtic sea salt

Combine all of the ingredients in a mixing bowl and mix well.

Winter Salad