The Complete Book of Raw Food (68 page)

B
Y
S
HAZZIE

A
DVANCED PREP
:
2 to 3 days for sprouting and soaking + 4 days for marinating
I
MMEDIATE PREP
:
35 min
S
ERVES
4
S
PECIAL
E
QUIPMENT
None

1 red pepper, cut into thin strips

1 yellow pepper, cut into thin strips

1 cup chopped young tender asparagus

2 white onions sliced into fine rings

5 cloves garlic, crushed

4 stalks celery, juiced

2 lemons, juiced

4 tablespoons olive oil

2 cups quinoa, sprouted and rinsed

4 ripe tomatoes, finely chopped

4 sun-dried tomatoes, soaked at least 2 hours, drained and finely chopped

½ cup black olives, pitted and finely chopped

1 teaspoon saffron threads or ½ teaspoon saffron powder

1 teaspoon paprika

fresh herbs, edible flowers, and spices of your choice

Place the peppers, asparagus, onions, and crushed garlic in a wide bowl. Mix the celery and lemon juice with the olive oil, and pour it over the chopped vegetables. Let the vegetables marinate for 1 to 3 days, until soft and juicy.

Meanwhile, sprout the quinoa overnight in water as in the
Herby Stir Fry
recipe. In a bowl, combine the fresh and sun-dried tomatoes, olives, saffron, and paprika.

Rinse the quinoa well, and place in an attractive serving dish. Pour the tomatoes and olives over the rice. Add the marinated vegetables, and stir the whole dish well.

Pour on a few tablespoons of the marinade, and leave the dish to stand in a non-refrigerated spot for 12 to 24 hours before serving. Serve with a generous helping of fresh chopped herbs, spices, and flowers scattered over the top.

Wild Mushroom Fajitas

B
Y
S
HAZZIE

A
DVANCED PREP
:
20 min for “It’s Not Really Mayonnaise” + 4 hours for dehydrating
I
MMEDIATE PREP
:
40 min
S
ERVES
2 to 4
S
PECIAL
E
QUIPMENT
None

1 white onion, finely chopped

1 yellow or orange pepper, cut into thin slices

2 cloves garlic, finely chopped

2 cups chopped portobello and/or shitake mushrooms

1 teaspoon cumin powder

1 teaspoon cayenne

2 tablespoons olive oil

1 lemon, juiced

4 to 6 Savoy cabbage leaves

handful spinach, chopped into fine strands

salsa

It’s Not Really Mayonnaise

handful chives, finely chopped (save flowers for decoration)

In a large bowl, combine the onion, pepper, garlic, mushrooms, cumin and cayenne.

Mix the olive oil and lemon juice together and pour over the vegetables. Dehydrate at 105°F for 4 to 6 hours.

Arrange cabbage leaves on a big plate, and cut out any hard stems. Place equal amounts of the mushroom mixture on each. Top with spinach, and add the salsa and It’s Not Really Mayonnaise. Sprinkle the fajitas with chives and add flowers for decoration just before serving.

Contributor’s note:
This is a healthy and tasty variation of the traditional Mexican favorite. Serve with guacamole, salsas and a big green salad with lots of fresh sweet corn in it.

Beggin’ For Bangkok Broccoli Bombast Bonanza

B
Y
J
ACKIE
A
YALA AND
D
AVID
S
TEINBERG

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
40 min

S
ERVES
4 to 6
S
PECIAL
E
QUIPMENT
Vita-Mix

For the salad:

1 cup diced broccoli

½ cup diced bok choy

½ cup diced fresh turmeric

1 cup Asian-cut celery

2 large cloves garlic, sliced thin

4 tablespoons ginger, diced

meat from 1 young coconut

½ cup red bell pepper, cut into thin strips

½ cup diced Fuji apple

1 yellow squash

1 cup Asian-cut zucchini

½ cup fresh herbs, such as parsley, cilantro, and rosemary, diced

For the dressing:

½ cup citrus juice blend (¾ orange and ¼ lemon or lime)

⅓ cup Moroccan olive water (or 2 teaspoons salt)

1 large clove garlic, with skin

1 whole hot pepper

½ cup stone-crushed olive oil

In a bowl combine the broccoli, bok choy, ¼ cup turmeric, celery, 1 clove garlic, 2 tablespoons ginger, coconut, bell pepper, apple, squash, zucchini, and fresh herbs.

In a Vita-Mix, combine the citrus juice blend and olive water with the remaining garlic and ginger, hot pepper, and turmeric. Blend until smooth. Add the olive oil with the blender still running. Pour the dressing over the salad, and enjoy. This dish will keep for up to 5 days in the refrigerator.

Chinese Wild Rice with Tender Vegetables

B
Y
E
LAINA
L
OVE

A
DVANCED PREP
:
48 hours for soaking; 1 hour for marinating
I
MMEDIATE PREP
:
35 min
S
ERVES
6
S
PECIAL
E
QUIPMENT
Food processor

½ head purple cabbage

1 onion

3 large cloves garlic

3 tablespoons fresh ginger

1 red bell pepper, cut into thin strips

2 heads broccoli, including stems, cut into small pieces

2 carrots, cut into thin strips

1 bunch cilantro, stems removed, chopped

1 bunch flat leaf parsley, chopped

½ cup lemon juice

¾ cup olive oil

¾ cup sesame oil

zest of 1 orange

¼ cup nama shoyu

1 ½ teaspoons Celtic sea salt

¼ teaspoon ground habanero powder (dehydrate peppers and grind in spice or coffee grinder) or ½ teaspoon cayenne

½ pound wild rice, soaked 48 hours

Pulse the cabbage, onion, garlic and ginger in a food processor until minced.

Transfer to a bowl, and add the bell pepper, broccoli, carrots, cilantro, parsley, lemon juice, olive oil, sesame oil, orange zest, nama shoyu, sea salt, habanero or cayenne, and the rice. Mix all the ingredients well, and let it sit for 1 hour or more before serving to let the flavors meld.