The Complete Book of Raw Food (89 page)

1 teaspoon Celtic sea salt

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon dried dill weed

1 teaspoon Italian seasoning

1 basil leaf, minced

Blend the cashews, lemon juice, sea salt, onion and garlic powder with 1 cup purified water until smooth and creamy. You may need to add more lemon juice if the lemons you are using are not sour enough. Pour into a bowl.

Add the dill, Italian seasoning, and basil leaf by hand to the blended dressing. Serve as a dip or salad dressing. Store in a glass jar in the refrigerator for up to 2 weeks.

Raw Hummus

B
Y
J
ONATHAN
W
EBER

Y
IELDS
4 to 5 cups
S
PECIAL
E
QUIPMENT
Food processor

2 cups chickpeas, soaked 24 hours and sprouted 72 hours

4 cloves garlic, chopped

½ cup raw tahini (or to taste)

2 tablespoons nama shoyu or ½ teaspoon sea salt

2 lemons, juiced (to taste)

1 cup fresh parsley or more, to taste

red onion, chopped, for garnish

chives, for garnish

parsley, for garnish

extra-virgin olive oil

Combine chickpeas, garlic and ½ cup water in a food processor and process until well mixed.

Add tahini, nama shoyu or sea salt, lemon juice and parsley and process until very smooth.

Adjust consistency with more water if necessary, and add seasonings and lemon juice as desired.

Garnish with chopped red onion, chives, or parsley and drizzle with extra-virgin olive oil.

Salsa Fresca

B
Y
M
ATT
S
AMUELSON

S
ERVES
2 to 4
S
PECIAL
E
QUIPMENT
None

2 large tomatoes, diced

½ medium red onion, finely minced

2 cloves garlic, crushed

½ jalapeño or more to taste, finely minced

1 lemon or lime, juiced

½ cup chopped cilantro leaves

½ teaspoon Celtic sea salt, or more, to taste

1 teaspoon apple cider vinegar (optional)

2 tablespoons sun-dried tomatoes, puréed (optional)

Mix all the ingredients together in a bowl. For best results, let the salsa sit for hour or more before serving so the flavors can meld.

Tahitian Almond Dipping Sauce

B
Y
R
OBERT
Y
AROSH AND
L
ISA
S
OTO

Y
IELDS
1 ½ cups
S
PECIAL
E
QUIPMENT
Blender

1 cup raw almond butter

½ cup pine nuts

½ cup chopped cilantro

1 clove garlic

¼ cup fresh orange juice

1 ½ tablespoons honey

Blend all ingredients together until smooth. Serve with your favorite raw crackers and fresh fruit.

Tomatillo Salsa

B
Y
V
ITA
-M
IX

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
15 min

Y
IELDS
2 cups
S
PECIAL
E
QUIPMENT
Vita-Mix

16 tomatillos

4 scallions

2 jalapeños, seeded

1 clove garlic

¼ cup lime juice

1 cup cilantro leaves

1 teaspoon salt

Place all the ingredients in your Vita-Mix container in order listed. Secure the 2-part lid. Select VARIABLE, speed #1. Turn on machine and quickly increase speed to #5. Run for 10 seconds or just until chopped. If necessary, use the tamper to push the ingredients into the blades while processing. Do not over-mix. Serve as a dip or as an accompaniment.

Xocolat Covered Berries