The Complete Book of Raw Food (57 page)

2 avocados, ripe but firm

1 bag (about ½ cup) poppy seeds

Slice the avocados in half and carefully remove each pit without damaging the avocado. Cut into quarters, then eighths. Gently peel off the skin off and discard.

Place the poppy seeds on a flat-bottomed dish, and roll the avocados in the seeds until they’re fully covered. Place on an attractive serving dish.

Contributor’s note:
My friend Joe came up with this, and I’m very grateful to him for allowing it to be shared!

Hemp Corn Chips

B
Y
M
ATT
S
AMUELSON

A
DVANCED PREP
:
5 to 7 hours for soaking + 24 to 30 hours for dehydrating

I
MMEDIATE PREP
:
40 min
Y
IELDS
approximately 175 chips

S
PECIAL
E
QUIPMENT
Food processor, dehydrator

6 cups fresh or frozen corn

10 cups sunflower seeds, soaked (6 cups before soaking)

1 cup hemp seeds

1 ½ cups flax seeds, ground into meal

1 ½ tablespoons Celtic sea salt

1 lime, juiced

Purée the corn in a food processor until creamy. Place in a mixing bowl. Purée the sunflower seeds with 2 ¾ cups water until creamy; add to the mixing bowl. Add the hemp seeds, ground flax seeds, sea salt, and lime juice; mix well.

Spread 2 ½ cups of the batter on a 16- x 16-inch dehydrator tray covered with a Teflex sheet. Cut into shapes, such as triangles, squares, or circles. Dehydrate for 24 to 30 hours at 105°F until crispy. Remove the Teflex sheets after about 10 hours.

Nut Chips

B
Y
J
ALISSA
L
ETENDRE

A
DVANCED PREP
:
8–10 hours for soaking + 12 hours for dehydrating
I
MMEDIATE PREP
:
40 min
MAKES
about 40 chips
S
PECIAL
E
QUIPMENT
Food processor, dehydrator

2 cups hazelnuts, soaked overnight and drained

1 cup sesame seeds, soaked overnight and drained

⅓ cup chopped fresh cilantro

½ cup chopped red onion

1 lemon, juiced

½ tablespoon dried basil

½ tablespoon garlic powder

2 tablespoons honey

2 teaspoons Herbamare® or sea salt

paprika for garnish

Blend the hazelnuts and sesame seeds in a food processor, slowly adding 2 cups water to the mixture. Stop the processor once in a while to scrape the sides of the bowl.

In a large bowl, combine all the ingredients, including the ground nuts and seeds, and mix well.

Divide the mixture in half and spread over 2 Teflex sheets to dehydrate. Using a spatula, cut the mixture into triangles, and sprinkle with paprika. Dehydrate for 5 hours at 105°F.

Remove the Teflex sheets and dehydrate for 7 more hours.

Almond Milk

B
Y
E
LAINA
L
OVE

A
DVANCED PREP
:
8 to 12 hours for soaking
I
MMEDIATE PREP
:
15 min

Y
IELDS
3 to 4 cups
S
PECIAL
E
QUIPMENT
Blender, The Amazing Nut Milk, Juice and Sprout Bag

1 cup almonds, soaked (½ cup before soaking) and drained

2 pitted dates (optional)

1 teaspoon vanilla (optional)

Blend all the ingredients with 3 cups water on high until well blended.

Pour through The Amazing Nut Milk, Juice and Sprout Bag to strain. Store the milk in a glass jar in the refrigerator for up to 4 days.

Contributor’s note:
Almonds are packed with calcium, fiber, folic acid, magnesium, potassium, riboflavin, and Vitamin E. Drain off the first soak water, which will be brown.

Almond Milk

BY
A
MY
Y
OCKEL

A
DVANCED PREP
:
4 hours for soaking
I
MMEDIATE PREP
:
15 min