Sun Burgers
6 C. Almonds
2 C. Brazil nuts
1 C. Pine nuts
1/4 C. Fresh Thyme, finely chopped
1/4 C. Fresh Sage, finely chopped
2 Stalks Celery
1/3 C. Cold Pressed Olive Oil
1 T. Celtic Sea Salt
1 T. Fresh Ginger, chopped
1 Jalapeno, finely chopped with seeds
1 Head Romaine Lettuce
1. Soak almonds overnight in refrigerator.
2. Pour off soak water, rinse, then put
them through a homogenizing juicer (Champion, GreenStar, etc.) with
Brazil nuts and pine nuts. (If you do not have a homogenizing juicer,
a good food processor will work, but your burgers will be chunkier.)
3. By hand, knead herbs, celery, salt, ginger, jalapeno and oil.
4. Press dough into patties and put them in a dehydrator at 100 degrees
for 1-2 hours. (If you do not have a dehydrator, you can use a toaster
oven set to 100, or use the sun!)
5. Serve in a romaine lettuce leaf topped with live catsup.
Live Catsup
3 Tomatoes
1/4 C. Raisins
3/4 C. Sun-dried Tomatoes (soaked)
1/4 C. Chopped Beet
Dash of Cayenne
2 t. Fresh Ginger
2 t. Celtic Sea Salt
1 T. Raw Apple Cider Vinegar
Blend ingredients in a high-powered blender (or whatever you have!)
until deep red and smooth. Chill and serve.
Lucas Rockwood teaches live food preparation classes
through Caravan of Dreams restaurant and can be reached at (646) 594-5483
or lrockwood@hotmail.com.
A Light, Raw Appetizer
Courtesy of High Vibe
Quinoa Tabouleh
1/4 C. Quinoa, sprouted
1/2 C. Cherry Tomatoes, halved
2 T. Nama Shoyu (unpasteurized soy sauce)
1/4 C. Lemon Juice, fresh-squeezed
1/2 C. Fresh Mint
1/4 C. Burdock, diced
1/4 C. Cucumber, diced
1 C. Fresh Parsley, chopped
1 T. each: Garlic, Jalapeno, & Ginger, minced
1/2 C. Olive Oil
Combine ingredients in a mixing bowl.
Serves 4.
This recipe can be found in Juliano’s RAW: The Uncook Book, available
from High Vibe. Visit www.highvibe.com
or call (212) 777-6645 to order or find more “un-cook” books.
Eastern Specialties
By Renée Loux Underkoffler
Chai Milkshake: Nepalese Tongue Cream
1/2 C. Almonds (soaked)
4 Soft Dates (or 2-1/2 T. Raw Honey or Maple Syrup)
3 C. Water or Coconut Water
1 t. Vanilla Extract (non-alcoholic)
1-2 T. Fresh Ginger
2 t. Cinnamon
1 t. Nutmeg
1 t. Cardamom
1/2 t. Black Pepper
1/2 t. Allspice (or a pinch of Clove)
2 Frozen Bananas
Except bananas, mix in a blender or Vita-Mix at medium, then blend at
high-speed: almonds, dates, spices and water, until smooth. Break frozen
bananas and add, blending until smooth.
Serves 1-2.
Sushi Maki Cone Rolls with Miso Citrus Ponzu
Spread
Sushi Rolls
4 Sheets Nori Seaweed
Yellow Bell Pepper, julienne thin (Red Bell may be substituted)
Asian Apple Pear, julienne thin
Green Onion Tops
Decorative Greens: Mizuna, Radiccio, Frisee, Oak Lettuce or Sunflower
Sprouts
Spread
4 T. Raw Tahini (ground sesame paste)
3 T. White Miso
3-4 T. Lemon Juice
2 T. Organic Evaporated Cane Juice, Raw
Honey or Maple Syrup
1-1/2 -2 T. Ginger, peeled and minced
1/4 C. Green Onion, minced
4 T. Sesame Seeds
Sundried Sea Salt to taste
For the Spread:
1. In a bowl, whip together tahini, miso and lemon juice.
2. Add cane juice, raw honey or maple and mix well.
3. Fold in green onion, ginger and sesame seeds.
4. Add sea salt to taste if desired.
For the Rolls:
1. Use 4-5 T. miso-tahini spread for each Nori sheet.
2. Spread in a strip along one edge of a Nori sheet.
3. Layer sliced bell pepper, green onion tops and decorative greens
on top, allowing well-trimmed pieces to extend past the end of the sheet.
4. With the aid of a bamboo sushi roller, roll tightly. Gently wet the
edge of the Nori sheet with water to seal shut.
5. Allow to stand several seconds to dry before cutting into pieces
with a sharp serrated knife. (Wipe the knife between each cut to avoid
sticking.)
Serves 4-6.
Chocolate Mousse Parfait with Fresh Berries
and Vanilla Whip
(Dedicated to the Candle Café)
A divine layered parfait with smooth chocolate, creamy vanilla and
fresh berries. Avocados are the secret for lending this dessert its
richness and indulgent texture. Carob and cocoa are a sumptuous combination
for a rich chocolate flavor. (Carob can be exclusively used for lower-impact
indulgence.)
2 Pints Raspberries or Sliced Strawberries
Chocolate Mousse
2-1/2 C. Avocado (3 nice avocados)
1/2 C. Soft Dates, pitted
3-4 T. Maple Syrup
1 T. Cold-pressed Coconut Butter (optional)
1-1/2 T. Vanilla Extract (non-alcoholic)
3/4 C. Raw Carob Powder
4-6 T. Cocoa Powder
Vanilla Whip
1 C. Whole Raw Cashews (raw cashew pieces can be used)
5 Soft Dates, pitted
1-1/2 T. Vanilla Extract (non-alcoholic)
Fresh Mint Leaves for garnish
For the Mousse:
1. Soak dates in 1/2 cup fresh water for 5-10 minutes to soften.
2. Drain the soak water and set aside.
3. In a food processor: Blend dates, maple syrup, coconut butter and
vanilla until smooth. Spoon in avocado and blend until smooth. (Add
a few tablespoons of date soak water if necessary to aid in blending.)
4. Spoon in carob and cocoa powder and blend until smooth.
For the Vanilla Whip:
1. Soak cashews in 2 cups fresh water for 30 minutes. Drain and rinse.
2. Soak dates in 1/4 cup fresh water for 5-10 minutes to soften. Drain
and rinse.
3. In a blender or Vita-Mix, blend: cashews, dates and soak water, and
vanilla until smooth.
For Parfait:
1. Divide mousse in half and spoon into 4-6 parfait or wine glasses.
2. Divide 1 pint of raspberries or sliced strawberries on top of mousse.
3. Spoon remaining mousse on top of the berries.
4. Spoon Vanilla Whip on the top layer of mousse.
5. Top with remaining berries and garnish with fresh mint.
Yields 2-4 parfaits.
Renée Loux Underkoffler co-founded the
Raw Experience Restaurant in Paia, Maui in 1996. She co-published and
illustrated The Raw Truth, the Art of Loving Foods, which offers
approachable access to raw and living food recipes. Her next book, Have
Your Cake and Eat it Too, featuring her celebrated desserts, is
forthcoming from Harper-Collins. A volume in progress, The Science
of Spiritual Nutrition: Seeds for Change is due next year.
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