The Complete Book of Raw Food (87 page)

Carrot and Cilantro Dip

B
Y
S
HAZZIE

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
15 min

Y
IELDS
1 ½ cup
S
PECIAL
E
QUIPMENT
Hand blender

½ mild onion, peeled and diced

bunch cilantro, finely chopped

1 lime, juiced

2 large carrots

½ avocado, peeled, pitted and diced

1 clove garlic, peeled and chopped

Combine the onion and cilantro, and set aside in a bowl with the juice of half the lime.

Blend the carrots, avocado, and garlic together using a hand blender. Once smooth, pour into the onion and cilantro mixture, and blend thoroughly. Serve with crudités of your choice and the other lime half on the side.

Carrot-Corn Salsa

B
Y
A
BEBA
W
RIGHT

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
20 min

Y
IELDS
1 ½ cups
S
PECIAL
E
QUIPMENT
Food processor

3 carrots

1 garlic clove

¼ red onion

¼ cup chopped green onion

½ red bell pepper

1 tablespoon lemon juice

¼ cup cilantro

½ teaspoon cumin

1 tablespoon olive oil

1 tablespoon nama shoyu

1 to 2 ears corn, kernels cut from the cob

Process the carrots, garlic, red and green onions, pepper, lemon juice, and cilantro in a food processor until fine. Add the cumin, olive oil, and nama shoyu.

Pour into a bowl and add the corn. Adjust the seasonings to taste and serve with
Abeba’s Corn Chips
.

Creamy Herb Dip

B
Y
S
HAZZIE

A
DVANCED PREP
:
1 hour for soaking
I
MMEDIATE PREP
:
15 min

Y
IELDS
2 ½ cups
S
PECIAL
E
QUIPMENT
Juicer, food processor, hand blender

1 lemon, juiced

2 teaspoons olive oil

2 stalks celery, juiced

3 cloves garlic

½ cup fresh parsley, tightly packed

1 dessertspoon (about 2 teaspoons) dried dill

½ teaspoon oregano

1 cup cashew nuts, soaked at least 1 hour

Process all ingredients in a food processor. Transfer to a bowl and blend to a creamy dip using a hand blender. If you have a Vita-Mix, simply blend the ingredients to a dip. If it’s too thick, add more celery juice. If it’s too thin, add more cashews.

Contributor’s note:
Everyone loves this fresh, wholesome flavor, and it complements many spicy recipes to perfection.

Dahl

B
Y
J
OHN
F
IELDER

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
25 min

S
ERVES
4
S
PECIAL
E
QUIPMENT
None

400 grams (about 1 pound) butternut pumpkin

2 small tomatoes

7 tablespoons sesame seed, sunflower seed, and almond mixture

½ small coconut

1 hot radish

4 small mustard leaves

1 stalk celery

1 large onion

8 garlic chives

6 sprigs parsley

2 level teaspoons cumin

1 two-inch piece fresh ginger

2 tablespoons curry leaves

Chop all ingredients into 1-inch strips. Toss together in a bowl and feed through a corn mill, cast iron meat mincer, or grinder. Stir thoroughly and decorate with tomato and parsley. Mixture should be smooth and creamy.

Guacamole