ContentsPrefaceIntroductionWhyRaw?

PARTI:THERAWKITCHENChapter1:TheRightIngredientsInthePantry•IntheFridge•StockingUp

Chapter2:EssentialToolsBasicTools•Not-So-CommonTools

Chapter3:JuicersandJuicingChoosingaJuicer•UsingYourJuicer

Chapter4:SproutingandGreeningGettingStarted •SeedPreparation •Choosing a SproutingLocation • RinsingandDraining•Harvesting•Storage•SprouterCare•Greening•Grasses

Chapter5:DehydratingUsinganElectricDehydrator

Chapter6:AdvicefromtheProsTheBalanceofFiveTastes•TipsonPresentation•TipsonIngredients•TipsonSoaking•TipsonFlavoringDishes•TipsonTechniques•TipsonGeneralFoodPreparation

PARTII:RECIPESChapter7:Salads&DressingsChapter8:SoupsChapter9:Snacks&SidesChapter10:Smoothies,Shakes,&Juices

Chapter11:Bread,Crackers,&ChipsChapter12:RawMilk&CheeseSubstitutesChapter13:Breakfast,Lunch,&DinnerEntréesEarlyBirdSpecialsItalian-StyleFavoritesPlatosdeMexicoyEspañaAsianDelightsOtherClassicEntrées

Chapter14:Spreads,Sauces,&DipsChapter15:Cookies&OtherSweetsChapter16:Pies&CakesChapter17:IceCream&Puddings

PARTIII:APPENDIX&RESOURCESRawFoodGlossarySuggestedReadingMeetOurChefsServices&SuppliesResources

Acknowledgements

Many people helped to create both first and second editions ofTheCompleteBookofRawFood.Firstandforemostarethechefsandproductmanufacturerswhocontributedtheirrecipesandexpertise.

JulianHuerta,anewcontributingchef in thesecondedition,alsoservedasanassistanteditorandplayedamajorroleinbringingthesecondeditiontofruition.

SpecialthanksgotorawchefsEddieD.RobinsonandLillianButler,whogavetheirtimesogenerouslyandpreparedrecipesfortheinitialphotoshoot.

SpecialthanksalsotoDr.EllenCutlerforcontributingtheForeword.

Forupdatesonindividualchefs’programsandpublications,contacteachofthefeaturedchefs(seeBiographysection).

Preface

Dr.EllenW.Cutler is the nation’s leading authority on enzyme therapyandthefounderofBioSET,aninnovativehealingsystemthatcombinestheuseofenzymesupplementswithothercomplementarymedicinedisciplinestotreatavarietyofchronicillnessesandachieveoptimumhealth.AuthorofTheFoodAllergyCureandMicroMiracles:DiscovertheHealingPowerofEnzymes, among other books, Dr. Cutler resides in Marin County,California.

Asadoctorwhohasworkedcloselywithpatientsandtheireatinghabitsforover20years,andassomeonewhohasbeeneatingarawfooddietforsevenyears,Iamexcitedtointroducetherevised,secondeditionofthisimportantbook,TheCompleteBookofRawFood.Myresearchhasshownthat it is theenzymesinfoodthatholdthekeytohealthandweightloss.Andaneasilyaccessible,readysource of enzymes is available in a raw food diet (enzymes are basically rawfoodingredients).Whyare enzymes so important?Well,we’ve all heard the saying, “Youare

whatyoueat.”But therealbottomline is:“Youarewhatyourbody isable todigest.”Gooddigestionisthekeytogettingthefullnutritionalvaluefromyourmeals,stayinghealthy,andkeepingoffunwantedpounds.Thetruthis,nomatterhow closely youwatchwhat you eat and limit your calorie consumption, youcannot maintain a healthy weight if your digestive system isn’t functioningproperly.Digestivestressfromallergiesandfoodsensitivitiesnotonlyleadstoweight

gain, but contributes to numerous chronic medical conditions, includingcardiovascularproblems,cancer,type2(adultonset)diabetes,osteoarthritis,andsleepdisorders.Andan inefficientdigestivesystem ismorecommon thanyoumay realize—today, 20 million Americans are dealing with some kind ofdigestiveproblem.Let’stakealookatthemaincausesofdigestivestressandhowtheenzymes

inarawfooddietcanimprovedigestionandhelpyoushedexcesspoundsandmaintainahealthyweight…foralifetime.

WEIGHT-LOSSSTRATEGIESTHATHAVELEDUSASTRAY

Thesedays,everyoneseemstobeclimbingonthenutritionbandwagon.Booksandarticlesofferingdietaryadviceabound,andhealthfoodstoresarethriving.Thetroubleis,muchoftheavailableinformationiscontradictoryandinaccurateatbest—andpotentiallyharmfulatworst.Working with thousands of patients over the years, I’ve seen almost every

weight-loss strategy known to humankind—low-fat diets, high-protein diets,low-carb diets, diet pills, semi-starvation diets, liposuction, and all kinds ofexerciseprogramsforfatloss.Whileallofthesemethodscanenableyoutolosepoundsintheshortrun,noneofthemreallyaddressestheunderlyingcausesofexcessiveweightgain:apoordigestivesystem.When the digestive system can’t properly break down foods due to aninsufficientsupplyofenzymes,ourbodiesrunlowonkeynutrients.Inresponse,webegintocravethefoodsthatsupplythemissingnutrients.Weeatmorebutare stillundernourishedandkeepgainingweight.Becausepoordigestion is atthe root of ourweightwoes, no diet will be truly effective unless it involvesenzymesavailable inrawfoodmeals.Wemaydropsomepounds,but the losswon’tlast.Let’stakealookatsomeofthespecificbenefitsofrawfoodeatingandhowit

canleadtoabetterdigestivesystem.

EATRAW…YOUWILLCONSUMELESSSUGAR

Bottom line: there is far too much refined sugar in our diet. The averageAmericaneats156poundsofsugarperyear.Infact,tablesugarandsoftdrinksaretwoofthetopfoursourcesofcarbohydrateintakeintheU.S.Excessivesugarisnotonlyabigfactorinournationalweightcrisisbutalso

contributes tomany side effects and diseases such as hyperactivity, highs andlowsinbloodsugar,depression,andrestlesssleep.Thisisastrueforchildrenasitisforadults.Sugarisaddictive,bothphysicallyandemotionally,makingitthenumber-one

ingredient in “comfort foods” such as cookies, candies, and ice cream. Foodmanufacturerscapitalizeonthisbypouringsugarintotheirproducts, includingfoodstuffs thatwewouldneverexpect tocontainsugar.Even ifwemanage toavoidthebiggestoffenders,wearestillgettingsugarfromlessobvioussourcessuch as ketchup, salad dressings, and even potato chips! From a purely

nutritional perspective, sugar contains no fiber, no nutrients, and no enzymes.Basically, it’s nothing more than empty calories. Eating sugar instead ofwholesome,nutritiousrawfoodsfillsyouupwithoutprovidinganyfoodvalue,therebytakingtheplaceofnecessarynutrientsneededtorepairandmaintainthebody.(Thisisespeciallytrueforchildren,whohavesuchsmallstomachs.)Andbecause sugar interfereswith the absorptionof thenutrients youdo take in, itcontributes to both malnutrition and weight gain. For our bodies to functionoptimally,theyrequireverylittlesugar.It’sbesttogetyoursugarfromorganicfruitsandcertainorganicrawvegetablessuchascarrotsandsugarbeets,whichhavehealthyamountsoffiber,antioxidants,vitamins,andothernutrientsmixedinwiththeirsugarcontent.

EATRAW…YOUWILLCUTDOWNONGRAINSANDCARBS

Mostpeoplehavetroubledigestingcarbs,anditsquitepossiblethatyouareoneof them—withoutevenknowing it!Although the typesof foods thatchallengethe digestive system vary considerably from one person to the next, in myexperience,carbohydrateintoleranceisamuchmorelikelycontributortoweightgainandobesitythanprotein/fatintolerance.Another culprit is grains. Inmy practice, I have found that themajority of

peoplehavegreatdifficultydigestinggrains.Inspiteofthis,wecontinuetoviewgrains as dietary staples, even though research has shown that they may bebehind many incurable chronic illnesses. I know from my own research andclinicalexperiencethatmostpeoplewithchronicillnessesdomuchbetteroncetheyeliminategrainsfromtheirdiets.Personally, I haven’t eaten grains for more than 25 years—and I am not

deprivedofanykeynutrients.Infact,peopleroutinelycommentonhowhealthyandenergetic I am,andhow I seem to thriveon less foodand less sleep thanmost.Eliminatingmost grains from your diet can dowonders for yourwaistline,

promotingrapid,significantweightloss.

THEBOTTOMLINE

Arawfooddiet(combinedwithacarbohydratedigestiveenzyme)willgraduallyminimize your cravings for grains, as well as other sugars and starches. Youwon’t even feel as though you’remissing anything from your diet! Oncemy

patientsadoptamostlyrawfooddietandenzymetherapy,theyusuallytellme,“Ican’tbelieveit—thisisthefirsttimeinmylifethatIdon’tcravefoods!”Andtheyusuallynoticethatdifferencewithin48hours.As enzyme therapy and a raw food diet coax your body toward a naturally

healthyweight,youwill find that thosepounds thatseemedtobeapermanentadditiontoyourmidsectionwillmeltawaypermanently.Asabonus,you’llfeelmore vital and energetic than before because you are finally getting adequatenourishment—all because your body is breaking down food and assimilatingthoseessentialnutrientsabundantinrawfoods.Theanswertopermanentweightlossisthatsimple.Whenyoueatanassortmentofrawfooditemssuchaswhatisemphasizedin

TheCompleteBookofRawFoodyouwillnoticeenergyandvitalityunlikeyouhadeverimagined,aswellasbettersleepinghabitsandmoodandapermanentsveltetorso.Sowhatareyouwaitingfor?Jumprightin!

Raw food: Maybe you’ve heard about this type of vegetarian cuisine ontelevisionorreadaboutitinnewspapersormagazines.Rawfoodrestaurantsandcafés are springingupall across the countryand it seems that raw food is thenextbigcuisine.Butwhatexactlydopeopleonarawfooddieteat?Howisitprepared?Why

wouldanyonewanttoeatthatway?And—mostimportant—Howdoesittaste?You’llfindanswerstoallofthosequestionsinthisbook.TheCompleteBook

ofRawFoodisfilledwiththecollectivewisdomandexperienceoftheworld’sleadingrawfoodchefs.Theyoffertheiradviceabouteverythingthatconcernsarawfooddiet, fromwhat ingredients tobuy, tohowyoucanpreparedeliciousmealsfullofnutritionalbenefits.Notonlywillyoufindwhatmaybethelargestcollectionofrawfoodrecipesinprint—morethan400inall—you’llalsolearnaboutthetoolsyouneedtopreparethem,andhowtomakeyourrawmealstasteandlookdelicious.Ifyou’reworriedthat400rawfoodrecipesmeans400recipesforsaladand

carrotsticks,you’llbedelightedtofindrecipesforsavorydishessuchasSavoryNeatballswithTomatoSaucebyMaryRydman,LayeredPortobellowithThickPineNutandSesameCreambyJulianHuerta,FullMontyRawSoupbyMayaAdjani,AvocadoBurritos byDavidWolfe, SuperBroccoliQuiche byShazzieand desserts includingChocolateChiaCookie by PeggyKenney,MudPie byRoseLeeCalabroandCreamedStrawberryPiebyKarieClingo.But beforewe head into the kitchen, let’s startwith some raw food basics.

Rawfood—sometimescalled livingfood—isplantoranimal food thathasnotbeenheatedabove(about)115°F.Rawfoodistsbelievethatwhenheatedabovethistemperature,theenzymesinthefoodaredestroyedordenatured,andcannotprovidethesamenutritivevalue.AnewsectioninthedehydrationdiscussionofChapter 2, based on research byMary Rydman, explains the heat/not-to-heatissueinmoredepth.

Many people who follow a raw food diet are also vegetarian or vegan.Vegetarianseatnofleshfoods(meat, fish,poultry).Veganschoosetoavoidallanimalproductsandbyproducts,suchaseggs,dairyorhoney.Many,butnotall,rawfoodersarealsotechnicallyrawvegans.

In The Complete Book of Raw Food, we’ve intentionally avoidedendorsing any health claims about a raw food diet, beyond the benefitsassociatedwitheatingadiethighinfruits,vegetables,nuts,andseeds.Ourprimary intention is to introduce readers to the wonderful flavors of thecuisine.

However, the chefs who contributed to this book believe strongly in thehealth benefits of a raw food lifestyle. To learnmore about their beliefs,read their personal stories in the biosection and check out the suggestedreading.

WHYWOULDIWANTTOEATTHATWAY?

Everyoneknowsthatfreshfruitsandvegetablesarenutritious.Butrawfoodershaveadditionalreasonsfor“goingraw.”Followingaresomeofthem.

Thefoodisinitsnaturalstate,allowingthebodytoderivemorenutritionalbenefitfromit.Liveenzymesandvitaminsofferbestnutrition.

Eating an organic raw food diet allows the body to release toxins.Manyrawfoodersbelievethatthedietcanleadtobetterhealthandeveneliminatedisease.

Eatingarawfooddietwillalmostalwaysleadtoweightlossforthosewhoneed to lose weight—without the feelings of hunger and fatigue thataccompanymostdiets.

Peoplewhoeatarawfooddietexperienceimprovementintheirskin.Theyalsohavemoreenergyandoftenstarttolookyounger.

Doyouhavetobeavegantoeatrawfood?Ofcoursenot!Youdon’tevenhave

tobeavegetarian.Infact,thereareveryfewpeoplewhoeata100-percentrawfood diet. Many people who consider themselves “raw fooders” eat a dietcomposedof50to100percentrawfood.TheCompleteBookofRawFoodisforanyonewhowantstoeatmorefruits,

nuts,andvegetablesandpreparetheminexcitingnewways.

HOWTOUSETHISBOOK

Ifyouwanthundredsofdeliciousvegetarianrecipes,digrightintoPartII,whereyou’ll find recipes for every course, from Salads & Dressings to Snacks andEntréestoDessertsincludingPies&Cakes,evenIceCream.Ifyouwant to learnmoreabout the rawfood lifestyle, turn toPart I. There

you’lllearnhowtostockarawkitchen,howtousesomeofthecommontoolsraw fooders rely on, and how to make every raw dish look and taste like agourmetcreation.Part III is full of useful information, including biographies of our raw food

chefs,a suggested reading list, anda resourcessection that listsWebsitesandcompaniesthatsellingredientsandequipment.

To gather recipes for The Complete Book of Raw Food, we initiallyapproached 15 raw food chefs and asked each to contribute up to 10recipes.By the time the second editionwas ready, our pool of chefs hadgrown to over 50 and our recipe collection swelled to double our initialestimates—thankstotheoverwhelminggenerosityofourchefs.Ratherthancutrecipestomakesurethateachchefwasrepresentedbyan

equal number of recipes, we decided to keep as many recipes as spacewould allow. That means there are more recipes by some chefs than byothers,andsomearevariationsofthesamebasicconcept.

CHEF’STIPS

To ensure your spices are truly raw, buy them whole and grind themyourselfusingeitheraVitaMixblenderoracoffeegrinder.—Rhio

*

Keepyourherbsandsaladgreensfreshbyfirstremovinganyrubberbandsandstoringthegreensinanairfilledplasticbagintherefrigerator.Youcanalso keep herbs fresh by placing the stems in a glass of water in therefrigerator.—MattAmsden

Sowhatexactlydorawfooderseat?Asyoucanimagine,lotsandlotsoffreshanddriedfruitsandvegetables,herbsandspices,nutsandseeds.There are many familiar foods in the raw kitchen: Apples, bananas, and

lemons;carrots,cucumbers,andpeppers.Butyou’llalsofindmanyfoodswithunfamiliar names such as nama shoyu, Celtic sea salt, flaxseed, and BraggLiquidAminos®.Here’sabasic introduction tosomeof the foodsyoufind intherawkitchen—alongwithsomehelpfuladvicefromourchefsabouthowtouseandstorethem.

INTHEPANTRY

The raw pantry is full of staples, including dried fruit, grains and legumes,seaweed,oils,andherbsandspices.Allofthesefoodsneedtobekeptinairtightcontainersandstoredoutofdirectsunlight(formore,seeFoodStorage).

TheRawKitchen

DRIEDFRUITS

apricots

dates

figs

mangoes

pineapple

raisins

GRAINS

buckwheat

kamut

oatgroats

quinoa

LEGUMES

blackbeans

chickpeas

lentils

mungbeans

soybeans

SEEDS

flax

pumpkinsesame(unhulled)

sunflower

DRIEDSEAWEEDSaramé

dulse

hiziki

kelp

noriwakamé

OILS

coconutoil

cacaobuttercold-pressedvirginoliveoil

flaxseedoil

grapeseedoil

hempoil

SEASONINGS

namashoyu

BraggLiquidAminos

Celticseasalt

NUTS

Brazilnutscashews(notalwaysraw)

filberts

peanuts

pinenuts

walnuts

almonds

cacaobeans

HerbsandSpicesIfyoureallylovefreshherbs,youmaywanttogrowanherbgardenorwindowbox, depending on your inclinations as a gardener, your space, and the localclimate.Todryherbsathome,buythemfreshinseasonandthenhangthemtodryin

your kitchen.Homemade dried herbs aremore flavorful than store-bought. Inadditiontothosefreshanddriedherbs,freshandpowderedgarlic,anddriedhotpepperssuchashabanera,jalapeñoorThaidragonarehandytohave.

INTHEFRIDGE

Perishablesarestored in therefrigerator. Inaddition tofreshherbsandgreens,nuts should alsobekept in the fridge.Unless they are eatenquickly, nuts cansoon go rancid. Place them in a sealed plastic or glass container in yourrefrigerator to prevent this. (Nuts in the shell will keep for a very long timewithoutrefrigeration.)

INTHERAW

Manyrawfoodistsusegreenpowdersasdietarysupplements.Thepowdercontainsconcentratedamountsofvitamins,minerals,andenzymesfoundinfreshfruitsandvegetables.Greenpowderis“anacquiredtaste,”butmanyofourchefsswearbyit.SomepopularbrandsincludeVitamineralGreen,Perfect Food, ProGreens, Green Vibrance, and Green Magma. You canpurchase green powders in many health food stores or from on-linevendors.

FreshFruitsandVegetablesFreshgreens(chardandkale,forexample)areplentifulintherawfoodkitchen,asareready-grownsproutsofdifferentvarietiesandothervegetablestograteandsliceforsaladsandotherdishes.Freshlemonsareamust-haveformanyrecipes,asaremanyotherfreshfruits.Ifyouownadehydrator,youcanexperimentwithdryingfruitslicestoeatwhenyourfavoritesareoutofseason.

STOCKINGUP

Whenitcomestoshoppingforrawfoodingredients,yousometimeshavetogobeyondthelocalgrocerystore.RawchefsJinjeeandStormTaliferohavelotsofexperience food shopping. “We shop at several specialty stores, such as theAsian market, farms, and farmers’ markets, sometimes visiting four differentlocations in aday and evendriving twohours eachway to connectwith farmproduce.”Here’stheiradviceabouthowandwheretofindtherightingredients.Farmers’Markets.Theseareidealplacestoconnectwithfarmersandtheir

freshorganicproduce.Afarmers’marketislikeanold-fashionedstreetmarket,whichyoucanstillfindpermanentlysetupinEurope.HereintheUnitedStates,farmers’marketsareusuallyweeklyaffairs.Farmerssetuptheirstallsforthreeor four hours in the nearest town in a large parking lot and sell their freshlyharvestedproducedirectlytoconsumers.Sometimes,towardtheendoftheday,youcangetfree“leftovers”or“seconds”(producethatwillbetooripetosellthenextday,forinstance).

REJUVELAC

Onebasicintherawfoodkitchenisrejuvelac,afermentedwheatbeveragethatrawfoodistsbelieveimpartsgreathealthbenefits.Ithasatart,lemonyflavor;andbecauseitisfermented,it’sslightlycarbonated,too.Here’showtomakeit.

WHATYOU’LLNEED½-to1-gallonjar,withawidemouthspringwheatberries(usuallysoldinbulkatbetterhealthfoodstores)filteredwatercheeseclothrubberbands

Fillthejaraboutone-quarterfullwiththewheatberries,andthenfillthejarwith filteredwater.Cover the jarwith the cheesecloth and secure itwithrubberbands.Lettheberriessoakovernight,oratleast8hours.Draintheberries,rinsethem,andthendrainthemagain.Placethejarupsidedownbutataslightanglesothatwatercandrainand

aircancirculate.Rinsethewheatberriestwiceaday.Afterabouttwodays,theywillbegin

tosprout.Whenthathappens,rinseanddrainthesproutswell.Fill thejaroncemoretothetopwithwaterandletthesproutssoakforabouttwodays.Duringthattime,theliquidwillfermentandbecomerejuvelac.Transfertherejuvelactoajarorpitcherandrefrigerate.Youcanget twomorebatchesofrejuvelacoutof thesamesprouts,but

letthesproutssoakforonly24hoursforeachsuccessivebatch.

Jinjee recommendsbuyingCertifiedOrganic food.Keep inmind thatmanyfarmerswhodosellorganicproducecan’taffordtobecertified,sosimplyaskwhetherthey’reorganic.Youcanjudgeforyourselfwhethertheyaretruthful.

SWEETENERS

Sweeteners,at least insmallamounts,areessentialforpreparingflavorfulrawfood.Sugarisnotraw.Tosomechefs,thesweetenercomprisessuchasmallportionofmostrecipesthatwhetherornotthesweetenerisrawisofno importance. But chefswhowant to be 100 percent raw use only rawsweeteners.

Herearejustafewofthesweetenersusedbyrawchefs.Datesugar.Thisproductismadebypulverizingdrieddates.Itcontains

allthenutrientsandmineralsofdatesinadditiontofiber.Dried fruits. These include apricots, dates, pineapple, prunes, and

raisins.Allprovidelotsofnaturalsweetnessandcanbechoppedorblendedorfoodprocessedalongwithotheringredients.Rawhoney.Beesmakehoneyfromthenectaroffloweringplants.Tobe

consideredraw,thehoneymustnothavebeenheatedduringtheextractionprocess.The flavorofhoneydependson theplant fromwhich thenectarwas derived. Raw honey reportedly has medicinal benefits, too, andcontainsenzymesandsmallamountsofmineralsandB-complexvitamins.True vegans do not use honey—it’s an animal byproduct—but it is a

staple in the kitchen of most raw food chefs. Our chefs recommendshopping for organic, non-pasteurizedhoney.Thebeehives are in an areafreeofspraying,whichmeanspesticideresiduewillbeabsent.(Note:Itisunsafeforbabiesyoungerthan18monthstoeathoney,whichcancontainsporesthatcausebotulism.)Sucanat® and Sucanat® with Honey. This is the brand name of a

certified organic, unrefined whole cane sugar. It is produced fromconcentrated, dried cane juice that is granulated. Onlywater is removed,whichmeansSucanatretains themineralsalts, traceelements,andpartofthevitaminsandvegetablefibersfoundnaturallyinthesugarcaneplant.Turbinadosugar.Thisisapartiallyrefinedrawsugarfromwhichabout

two-thirdsofthemolasseshasbeenremoved.Stevia. This powerful natural sweetener is an easy to use powder; not

everyonelikesitsslightaftertaste.Agave.Agaveisn’tjustfortequilaanymore!Raw,organicagavesyrup

isanexcellent,inexpensivesweetenerwithalowglycemicindex.

To find out where and when the farmers’ markets in your area take place,searchtheInternetorcheckyourlocalhealthfoodstore,library,phonebook,orYellowPages.Health Food Stores. Many health food stores sell only supplements. But

some also offer produce, and bulk foods such as nuts, seeds, grains, andoccasionallydried fruit.Thereare some stellarhealth food storesout there, aswellassomereallygoodchainstores.WholeFoods,Mother’s,andLassensare

some of the chain stores Jinjee recommends. These chains are just starting tosproutup,sotheyareoftenjustinoneortwostatesatthispoint.Pricestendtobehigh,butit’sworthsupportingtheseoutfitsandtheorganicfarmersthattheyinturnsupport.Getinvolvedinyourhealthfoodstore.Putoneventsandlecturesthere.Post

flyers there. Have conversations with the staff, management, and customers.Makeshoppingasocialevent.Helptomakeitafuncommunityplaceforlike-mindedpeopletogather.

AsianMarkets. These markets are a great source for tropical exotic fruitssuchasdurians, tamarinds,guavas, lychees,mangostines,andyoungcoconuts.Andifthemarketdoesn’tcarryafruityouwant,youcanusuallyorderit.You’llfindlistingsforAsianmarketsinthephonebookandYellowPages.Supermarkets.Becomefriendlywithyourlocalsupermarketproduceperson

andtheowner/manager.Youcaninfluencethemtostartanorganicsectionifthestore doesn’t yet have one. You can also ask them to special order organicproduce for you. It may end up being less expensive than other options.Encourage them to keep a cover on saladmixes, for a longer-lasting productthat’snotsoakedhourlybytheirspraysystem.

Farms. What could be better than connecting with the farms and farmerswherefoodisgrown?Youcanfindfarmslistedon-line,intheyellowpages,orsimplybydrivingthroughthecountryside.

CHEF’STIP

Remove the stickers from fruit and tomatoes as soon as you get the fruithome. Thatway, youwon’t accidentally blend or chop the sticker into arecipelater.—MattAmsden

FarmStores.Somefarmsrunstandsorevenstores in thecountrysideor insmall towns.Asingle farm,orseveral farmsmayrun thesestores together.Tofindone,lookup“farmstores,”inyourphonebook.Theproducemayormaynotbeorganic.BuyingClubs.Somenaturalfoodswholesalerssellfoodsto“buyinggroups”

whichareusuallymadeupofa fewfamilieswhoget togetherandplaceabigorder once amonth. Through these groups you can savemoney on expensivebulkitemssuchasnuts,honey,Celticseasalt,oils,andsometimesproduce,too.To find a buying club, searchon-lineusing thekeywords food, buying, clubs,andco-op.YoumayalsofindthemlistedinyourlocalYellowPages.FoodCo-ops.Thesearespecialhealth foodstoreswhereyoucanbecomea

memberandcangetbetterpricesthanathealthfoodstores.CSA Programs. Community Supported Agriculture, or CSA, is becoming

morepopular.Afarm(orgroupoffarms)putstogetherboxesoffreshproduceeveryweek.Eachmemberof theCSAgets aweeklybox (sometimes called a“share”)foraveryreasonableprice.Youdon’toftenknowinadvancewhatwillbeinaparticularweek’sshare,soit’sabitlikeChristmas.It’salsoaninspirationtocreatenewrecipes thatarehealthfully idealbecause theyareorganic, fresh,locallygrown,andin-season.On-lineOrdering. There aremany on-line sources of great food.Many of

themarelistedinPartIII.

FOODSTORAGE

Rawfoodingredientsarejustthat:Raw.Unlessyou’vebeeneatingcannedandfrozenfoodsexclusively,youknowthat fresh foodcanattractpestsorcontaineggs of pests. The good news is that keeping them away from your rawingredients isassimpleaschoosing therightstoragecontainers.Anything thatisn’trefrigeratedshouldbestoredinplasticorglasscontainerswithtight-fittinglids.

ORGANICDEFINED

Fifteen years ago, fewpeople knewwhat theword “organic”meant as itrelated to the foods theyate.Todayall thathaschangedand there iseverincreasingdemandfororganicallygrownproduce.Butwhatexactlydoesorganicmean?BeforeOctober2002,theuseofthe

term “organic” was unregulated by the United States Department ofAgriculture (USDA), though several independent certifying organizationsdidexist.OnOctober21,2002,theUSDAputintoplaceasetofnationalstandards that food labeled “organic” must meet, whether grown in theUnited States or imported from other countries. Here is the definition oforganic,assetforthbytheUSDA:Organic food is produced by farmers who emphasize the use of

renewable resources and the conservation of soil and water to enhanceenvironmentalquality for futuregenerations.Organicmeat, poultry, eggs,and dairy products come from animals that are given no antibiotics orgrowth hormones. Organic food is produced without: conventionalpesticides, fertilizers made with synthetic ingredients or sewage sludge;organic products are processed without bioengineering or ionizingradiation. Before a product can be labeled “organic,” a Government-approvedcertifierinspectsthefarmwherethefoodisgrowntomakesurethe farmer is following all the rules necessary to meet USDA organicstandards.Companiesthathandleorprocessorganicfoodbeforeitgetstoyourlocalsupermarketorrestaurantmustbecertified,too.Keep inmind that foods labeledOrganic aren’t necessary 100 percent

organic.Here’showitbreaksdown:

Onehundredpercentcertified-organicproductscanbelabeledas100percentOrganic.Products with 95 percent or more organic ingredients can be called

organicontheprimarypackagelabel.Products with 75 percent to 95 percent organic ingredients can bedescribed asmadewith organic ingredients, and up to three organicingredientscanbelisted.Products with less than 70 percent organic ingredients may use thetermorganiconlyontheingredientinformationpanel.

Organic foods are still harder to find and tend to costmore than non-organic; however, even Wal-Mart stores today are stocking organicproduce. Is it important? Recent research has investigated the amount ofpesticideresidueonspecificnon-organicfoodsanddubbedthosewiththehighestamountthe“dirtydozen”;fortheseitems,consumersmaywanttocommittoorganic.Theyare:meat,milk,coffee,peaches,apples,sweetbellpeppers,celery,strawberries,lettuces,grapes,potatoesandtomatoes.

Arawdinnermenuisnotcomposedsolelyofcold,hard,crunchyfoods.Onthecontrary: raw chefs can prepare sweet potato piewith a filling as smooth anddense as a baked version and creamy puréed soups that are as velvety as anyyou’vehad.Chefsachievethoseresultswithsomecommonkitchentoolsandafewpiecesofspecializedequipment.Gearinguptopreparerawfoodcangetexpensive.Ifyou’rethetypeofperson

who loves to have the latest kitchen gadgets, you can easily spend $1,000 ormore on equipment.On the other hand, you can achieve fantastic resultswithtoolsyoumayalreadyown.“WhenIfirstbegana100percentrawdietmyonlyequipmentwasanoldblender,ahandgrater,agoodknife,andacuttingboard,”saysrawchefNomiShannon.“Iwas100percentrawforsixmonthsusingonlythatequipmentbeforeIpurchasedanyothermachines.”

CHEF’STIP

Don’tthrowawaythoseoldgelatinmolds,bundtpansandmuffintrays—theyareexcellentforshapingrawcakes.—JulieRodwell

Here’s an overviewof the tools you’ll find in a raw foodkitchen, from themostbasictothemostelaborate.

BASICTOOLS

Youmay already own some of the kitchen tools that are useful for raw foodpreparation. Those listed below are used for everything from chopping and

slicingtopreparingandpresentingfood.Thosethatyoudon’tyetownareoftenfairlyinexpensiveandavailableatkitchensupplyshops.

TheRawToolKit:Basics

blendercakedecoratingkitcakepanscitrusjuicercuttingboards(washable)electricandhandbeatersfoodprocessorfunnels(varioussizesandspoutwidths)garlicpressgraterhoneydipperkitchenknivesknifesharpenerladlesmeshbagspaletteknifepotatomasher(formakingguacamole)rollingpinstrainers(varioussizes)spatulas(varioussizes)stirringandservingspoons(largeandsmall)wirebeater(coiled)mangocuttercitruszester

NOT-SO-COMMONTOOLS

Thefollowingtoolsareonesyoumaynotbeasfamiliarwith.However,ifyouprogress in the living foods lifestyle, you may come to consider them to beindispensable.These items require a larger investment, so shoparound for thebest deals.We’ve listed the item along with the names of some of the morepopularbrands.Spiralslicer (Saladacco®).This ingenious tool can turn vegetables such as

onions, zucchini, sweet potatoes, and winter squash into fine, spaghetti-likestrands(forrawpasta)orlong,thinribbons.Thespiralslicercanalsocreatethinslicesandjuliennestrips.Champion®, or other “masticating” juicer. The Champion juicer is very

strongandpowerfulandhandlesanykindofhardorsoftfruit,nut,orvegetable.Thejuicingplateseparatesthefoodintojuiceandpulp(whenjuicing,re-processthe pulp until it iswoody and dry). See chapter3 formore about juicers andjuicing.

Championjuicersarepowerfulenoughtoeasilyjuicehardfruitsandvegetables.

Aheavy-dutyblender,suchastheVitaMix®,isrequiredtoturnhardvegetablessuchasbeetsandpotatoesintosmoothsoups.

Heavy-dutyblender(VitaMix®).Anystandardhouseholdblendercanmakea smoothie, but turning raw sweet potatoes into an airy mousse requiressomethingabitmorepowerful.TheVitaMixheavy-dutyblenderboastsa two-plus horsepower motor (that’s about the size of a small boat motor). A goodblender can tackle some of the same jobs that a heavy-duty model can, butseriousrawfoodersinvestinahigh-poweredblender.Manufacturersarecreatinglessexpensiveblenderswithplentyofhorsepower;forexample,anOsterizer®tenspeedblenderretailsforabout$40—that’sonetenththecostofaVitaMix®.Dehydrator (Excalibur®).Adehydratoraddssignificantly toyourability to

createa large repertoireof rawfood recipes.Withadehydratoryoucanwarmfoodsonacoldday,makeyourownrawcookies,crackers,andburgers,prepareseasonednutsandseedsforsnacks,andmakedriedfruitslicesandfruitleathers.For raw fooders, a model with a thermostat is best, as it allows the user tocontrolthetemperature.Formoreaboutusingdehydrators,seeChapter5.

CHEF’STIP

Buyalessexpensiveblenderorusetheoneyouhave,andput$1inajareverytimeyouoperateit.Bythetimeyouburnoutthemotor,youshouldbewellonyourwaytohavingsavedenoughforaVitaMix®!—JulieRodwell

Withadehydratoryoucanwarmfoodonacoldday,prepareyourowndriedfruit,ormakeyourownseasonednutsandseeds.

CHEF’STIP

Buyworkingbutdiscardedkitchenmachinesatyardsales.Becauseyou’respendingsolittle,there’slessangstwhenthegadgetsburnout.—JulieRodwell

Coffeegrinder.No,coffee isnot raw,butacoffeemillorgrindercomes inhandyforgrindingdriedherbsanddrynutsandseedssuchasflax.Itcanalsogrind hot dried peppers, but remember to clean the machine afterward by

grindingsomeflaxseed.Wedon’trecommendusingthesamegrindertoprocesscoffeeandotherfoods,astheflavorswillintermingle.However,coffeegrindersarefairlyinexpensive,soitmaybeworthbuyinganadditionalmachine.Stovetopboard.Whileastovetopboardisfarfromessential,itcanbehandy

ifyoureachthepointatwhichyourrangetopisnolongerusedforcooking.Aboardgivesyoumorecounterspaceforfoodpreparationandcoverstheburnerpans, which prevents food from falling into them. Larger home improvementstoressellpineboards that they’llcut tosize foryouoryoucanbuyacuttingboardoftherightsize.Food processor (Cuisinart®). Food processors are handy for preparing all

sortsof rawrecipes.Mostmodelshavean“S”blade that lies low in thedrumandissharpenoughtogrindnuts,carrots,andmanyotherfoods.

Mostfoodprocessorshavean“S”-shapedbladethatcanchoporgrindfood.

Raw food preparation requires that you learn some simple techniques. ReadovertherecipesinPartIIofthisbookandyou’llnoticethatsometermsappearagainandagain:juicing,sprouting,soaking,dehydrating,andsoon.Inthenextthree chapters, you’ll learn these easy steps, and gain the skills you need tocreatefabulous,mouthwateringrawmealsfromscratch.For raw fooders, and many other healthy-minded individuals, juice is a

delicioustreat,andjuicingisanessentialpartoftheirdailyroutine.Why?Juices—vegetableandfruit—tastegood.Anddrinkingjuiceisaneasywaytoabsorblotsofnutrientsquicklyandeasily(wouldyourathereat6largecarrotsordrink8ouncesofcarrotjuice?).BeyondJuicing.AnewtrendinitiatedbyrawchefVictoriaBoutenkoisgreen

smoothies.While juicing gives you all theminerals, enzymes and vitamins ofrawfruitsandvegetables,itdoesnotgiveyouthefiber.Ahigh-poweredblendersuch as the VitaMix®, started out with a little water, can process almost anytypesofgreens.Lookfornewgreensmoothieideasintherecipesection.

CHOOSINGAJUICER

Onthefaceofit, juicingseemsprettyself-explanatory—producegoesin,juicecomesout—right?Althoughjuicingiseasy,shoppingforajuicercanbealittlemore tricky.Most people don’t initially realize howmany types of juicers areavailable,andcanbecomeoverwhelmedbythenumberofchoices.Thekindof juiceryoushouldchoosedependsonwhatyou’llbe juicing.To

helpyoudecidewhichtypeisbestforyou,here’sanoverviewofthefeaturesofafewdifferenttypesofjuicers,courtesyofJohnKohlerofTheLivingandRawFoodsMarketplace(www.livingfoods.com):CentrifugalJuicersareamongtheoldestdesigntypes.Theproducegoesintothetopofthemachine,andispressedthrough a chute,where it hits a spinning shredder disc.The shreddedproduce

goesintothestrainerbasket,wheretheforcefromitshighspeedspinningpushesoutthejuice,similartohowthespincycleinawashingmachineremovesexcesswaterfromclothes.Becausethepulpstaysinthemachine,however,thistypeofjuicercanmakeonlyoneor twoquartsof juiceata timebefore itneeds tobestoppedandcleaned.Example:AcmeJuicer.

Champion juicers don’t juice leafy materials such as celery leaves,cilantro, and wheat grass well—but you can sneak some in if youinterspersetheleavesbetweenhardcrunchyitemssuchasappleandcarrotpieces. A hard chunky item will also generally relieve the clog if yourChampiongetsblocked.—JulieRodwell

Centrifugal Ejection Juicers operate in much the same way as thecentrifugaljuicerdetailedabove,withoneimportantdifference:thesidesofthecentrifugal ejection juicer strainer basket are slanted, allowing it to be “selfcleaning.”Simplyput,thistypeofjuicerexpelspulpasitjuices,usuallyintoacollection bin or basket that can be linedwith a plastic bag for easy cleanup.Bothtypesofcentrifugaljuicersaregoodforjuicingmostfruitsandvegetables,and the small size and ease of operation of many centrifugal ejection juicersmakethemidealforolderindividualsorthosewithlimitedphysicalcapabilities.Example:L’EquipJuicer.MasticatingJuicers combine threeoperations intoone.They firstgrate the

produce, thenmasticateor “chew” thepulp to furtherbreak itdown, and thenmechanicallypressorsqueeze thepulp toextract the juice.Masticating juicersdomorethanjustjuice:byusingablankplatetoblockthejuicespout,youcanuse the juicer’s homogenizing function to make, among other items, tomatosauces, rawapplesauce, andnutbutters. Ifyouassembleyour juicerwithoutablankorajuicerscreen,youcanuseittograteortomakeshavedice.Thistypeofjuicerjuicesmosttypesofvegetableswell,withtheexceptionofleafygreens.Because it takesa little strength to feed themachine, this typeof juicer isnotrecommendedforpeoplewithphysicallimitations.Example:ChampionJuicer.

Usingajuicerisrathersimple;fruitsorvegetablesgoinoneendandthejuicecomesoutanother.Pulpisforcedoutaseparatenozzle.

Notalljuicerscanhandlegreens,suchaswheatgrass,well.Twin-gearpressjuicerssuchastheGreenStarshownonthispagearebestforthejob.

Manualpressjuicersusepressuretosqueezejuicefromfruitsandvegetables.This is a two-step process: First the producemust be shredded, and then it isjuiced.Somemoreexpensivejuicersperformbothsteps,butifyouwanttosavemoney, you can shred or grate the produce in a Champion juicer, then put itthroughamanualpress.Pressingcausestheleastoxidationofthejuicemethods,and, because the liquid is strained through cotton or linen bags that can bewashedandreused, itproducespulp-free juice.This typeof juicer juicesfruits(especiallysoftones)betterthantheotherjuicertypes.Example:Norwalk.SingleAugerjuicerscrushtheproduceintothewallsorscreenofthejuicer,

extracting the juice. Because this type runs at a low RPM, there is littleoxidation.Thoughsingleaugermachinesjuicevegetablesaboutaswellastwin-gearjuicers(seebelow),theyarenotaseffectiveatjuicingcarrots.Additionally,it isnot thebestmachine for juicing fruits,and the juicesproduced tend tobequitepulpy(aconditionquicklyremediedbypouring the juice througha juicebag).Example:Samson.

Twin-GearPress juicershave twogears thatwork together topressout thejuicefromproduce.Thegearsfirstshredtheproduce,thensqueezeoutthejuice.Thetwin-gearpressjuicerisbestforjuicingvegetablesbecauseitreliesonthefibrousmaterialof their cellwalls topush thepulpoutof themachine.Twin-gearpressjuicerstendtobemoreexpensivethanothertypes,buttheyhaveonebonus: theycan juicewheatgrass,andsaveyou the troubleofhaving tobuyaseparatewheatgrass juicer.Also, likemasticating juicers, you can use a blankplatetoblockthejuicespouttoproducerawcondimentssuchasapplesauceandnutbutters.This feature isnot availablewith theGreenStar juicer.Examples:GreenStar,GreenLife(anoldermodel).

In recent years, numerous food safety scares have put people on edge.Because a raw food diet doesn’t involvemeat, the chances of your foodmakingyousickaregreatlyreduced.However,itisimportanttonotethat,becauserawfoodpreparationdoesnotinvolvetheheatingthatonewouldotherwisecountontokillharmfulbacteria,extraprecautionsmustbetakentoensurethesafetyofyourfood.Wesuggestthatyoubuyorganicproducewhenever possible, and carefully wash all fruits and vegetables beforeconsuming them (scrubbing vegetables with a vegetable brush is a goodway to make sure you get them extra clean). Always wash your handsbefore preparing food. Most importantly, make sure to clean yourequipment(juicers,blenders,etc.)aftereachuse.

Nowthatyouknowallaboutjuicers,whichtypeshouldyouchoose?Thoughthemainconsiderationshouldbewhattypeofproduceyouplantojuicemost,therearealsospecialconsiderationstokeepinmindwhenbuyingajuicerforaraw food diet.Becausemany recipes require you to run ingredients through ajuicerwithahomogenizingfunction,wesuggestyoubuyeitheramasticatingortwingearpressjuicer.Anyjuiceryoubuywillcomewithextensiveinstructions,buttohelpyouget

acquaintedwiththeinsandoutsofjuicing,we’reincludinginstructionsonhowtouse,clean,andassembleaChampion juicer.This is themostpopularof themasticating juicers—sopopular thatmanyof our chefsmention it byname intheirrecipes.

USINGYOURJUICER

The following are some rules and tips to help you get started, courtesy ofChampionJuicersandtheLivingandRawFoodsMarketplace:Forbestresults,usefresh,crisp,pre-cooledvegetables.Ifyoufindyourselfwithtoomuchfreshproduce to use at once, cut it into pieces small enough to fit in your juicer’schute, then freeze it for later use. Keep in mind that freezing only slows theagingprocess.Forbestflavor,usefrozenproducewithintwotothreemonths.Cleanthevegetablesbeforeyoustart juicing.Evenorganicproduceshould

be washed thoroughly. Root vegetables, such as carrots, should be scrubbedcarefullytoremoveanydirt(plasticmeshpotscrubbersareespeciallygoodforcleaningcarrots).Apple seeds contain some cyanide, so be sure to core apples and remove

seedsbeforejuicing.Do not juice carrot greens, rhubarb greens, or the skins of oranges or

grapefruits,becausetheycontaintoxicsubstances.However,thewhitepithypartof citrus just underneath the skin is very nutritious. To benefit from this pith,gratetheskinofforangesandgrapefruitsinsteadofpeeling.Theleavesofceleryareoftenbitter,soyoumaywishtoremovethembefore

juicing.

CHEF’STIP

Whenyoumakegreenjuice,themachinemaymakealotoffoam.Placethefoaminyourblenderonhighfortwosecondsonly,anditbecomesliquid.—RobertAngell

Theskinsoffruitssuchaskiwiandpapayashouldalsoberemovedpriortojuicing,buttheskinsoflemonsandlimesmaybelefton.Allpits,suchasplumpitsandpeachpits,shouldberemovedbeforejuicing.

However, the seeds of lemons, limes, grapes, andmelonsmay be put throughyourjuicer.Formleafyvegetablesintocompactballsorrollsbeforeinsertingtheminto

thejuicer’sfeedchute.Juicing avocados or bananas produces a purée rather than a juice. We

recommendblendingtheminstead,orbananascanbefrozen.

Thesofterthetextureofafruitorvegetable,thethickerthejuiceproduced.Apricots,peaches,pears,melons, and strawberries are soft-textured fruits.Thejuicethatisextractedfromthesefruitsisverythickandisknownasnectar.Itisbesttocombinethesejuiceswiththinnerjuices,suchascarrotorapple.Beetgreens,parsley,spinach,andwatercressyieldveryrichandthickjuices.

They are very strong-flavored and taste bestwhen combinedwith other fruitsand vegetables. For example, green vegetable juice mixed with carrot juiceprovidesasweetervegetableflavor.Pulpfromthefirst twoor threefruitsorvegetablesfedintothejuicermay

contain moremoisture than normal. Refeed wet pulp to obtain the maximumamountofjuice.Theflavor,color,andconsistencyoffreshjuicewillbedifferentfromthatof

cannedjuices.Ifyoudesireaclearjuice,filteryourjuicethroughlayersofcheeseclothora

nutmilk bag. Thiswill also remove any foam that forms during juicing.Youmayalsostrainthejuicethroughafinemeshstrainer(oftenincludedwhenyoubuyyourjuicer)tofurtherreducepulpandfoam.Servejuicesimmediately,astheflavorandnutrientcontentdecreasesrapidly

whenjuicesarestored.Ifitisnecessarytojuicefruitsandvegetablessometimebeforeusingthem,storethejuiceinanairtightcontainerwithnoextraairspace(youcanaddfilteredwatertotakeuptheextraairspace)or,betteryet,useafoodsavertoremoveallair.Donotstorehomemadejuiceformorethan24hours.To keep juices from discoloring during storage, add a few teaspoons of

lemonjuicebeforestoringthem.

Thejuicerisoneofthemostusefulpiecesofequipmentintherawfoodkitchen.Here,courtesyofChampionJuicer,isanoverviewofhowto

assembleanddisassembleitsjuicer.

AssemblingYourJuicerMakesurethejuicerisunpluggedbeforeyoubegin.Makesuretheshaftisgreasedwitholiveoilorcoconutoil.Donotuseother

liquidoils,butter,orpetroleumjelly.Slidethecutterintotheshaft.About¼inchinto the shaft, the cuttermay stop; turn and jiggle the cutter slightly in eitherdirectionsothattheflatedgeoftheshaftwillmatchtheflatedgeofthecutterhole.Itwillthenslideoneasily.Slide the body over the cutter, holding it in a horizontal position, with the

feederthroatdown.Placethejuicerscreenintotherecessedgroovesandholdit inpositionwith

onehand.Nowslidethejuicerscreenholderoverthescreen.Holdtheedgeofthescreendownforaneasierstart.(Note: thescreenholderwillslideoverthescreenonlyoneway.Theraisedlipindicatesthefrontandtheflatportionisthestarting end.) The screen holder should be level for easier starting. The nylonblankisinsertedinthesamemanner.Oncethescreenholderisoverthescreen,slide theholdercompletely forwarduntil the raised lipmakescontactwith the

body.Pull thebody forwardslightly, so it iscompletelyclearof theprongs in the

hub. Turn the body one notch to the left, counter clock-wise, and match theopeningsinthebackofthebodywiththeprongsonthehub.Slidethebodyallthewaybackandturnittotheleftuntilitstops.Itisnowlockedinpositionforuse.Thejuicerisnowintheproperpositiontojuice.Tohomogenize,replacethe

screenwiththeblank.Addthefunnelwhenfeedingsmallmaterialssuchasberriesandnuts.Never

usethefunnelwhenjuicing.

DisassemblingYourJuicerBeforedisassemblingthejuicer,turnitanddisconnecttheelectriccord.Turnthebodyonenotchtotheright,clock-wise.Jigglethebodyslightlyandremove.The screen, blank, and cutter will slide off easily. However, if the cutter

becomesvacuumlocked,placeasmallscrewdriveratthebackofthecutterandpushitforwardslowly.

Sproutsareastaplefoodtorawfooders,whoextoltheirnutritionalvirtuesasconcentrated natural sources of vitamins, minerals, enzymes, trace elements,aminoacids,andproteins.Notonlythat,butsproutsarecrunchyandflavorful,too.Youcanbuy sprouts atmanygrocery stores andmarkets.But it’s easy togrow your own at home. One benefit of sprouting at home is that you canpreparejustasmuchasyouneed,andthatmeanslesswaste.Onthefollowingpages,ourrawfoodprosofferall theknow-howyou’llneedtogrowplentyofhealthy,delicioussprouts—inalmostnotimeatall.

SPROUTINGATHOME

Growingyourownsproutsathomeisaneasy,threestepprocess:

1. Cleanandsoaktheseeds.2. Rinseandthoroughlydraintheseedsforthesuggestedtime.3. Harvestandstoresprouts.

GETTINGSTARTED

Whenyouthinkofsprouts,whatcomestomind?Formostpeople,it’sthethinalfalfasproutsyou’veprobablyeateninsandwiches.Forothers,it’sthethicker,whitemungbeansproutsfoundinmanysaladbarsandinAsiancuisine.Thoughthesetwoarethemostpopularvarietiesofsprouts,manyhomesproutersliketobranchoutandexperimentwithothertypes,suchasbroccoli,clover,onion,andradish.Theseseedvarietiesareavailableathealthfoodstoresandmanyon-lineseed companies.Many sprout seed suppliers also sell seedmixesmade up of

combinationswhoseflavorscomplementeachother.

Whichshouldyouchoose?It’salluptoyou.Thefollowingisanoverviewofsome popular sprouts and their flavors, courtesy of Ken Kimes of the New

Nativessproutfarm:

AlfalfaisnativetowesternAsiaandtheeasternMediterraneanregion,butisafamiliarfeatureonsupermarketshelveshereaswell.Ithasasweet,clean,andrefreshingtasteandisgreatonsandwichesandinsalads.Arugula (“rocket” in UK and elsewhere) has long been popular in Italian

cuisine.Thoughrelativelynewtothesproutingsceneithasbecomepopularforitsspicyflavorandnutritionalvalue.ArugulasproutshavebeenshowntobeaveryrichsourceofironaswellasvitaminAandC.

CHEF’STIP

Nutsandseedsareeasierforyourbodytodigestandassimilateaftertheyaresoakedandsprouted.Theoil(fat)contentisreduced,assomeoftheoilisreleasedintothesoakwater,andsomemoreisusedupintheprocessofsprouting.—Rhio

Broccoligrowsquicklyandproducesasproutwithamildlyspicyflavorandafresh crisp texture. It is amember of the brassica family,which also includesbrusselssprouts,cabbage,cauliflower,kale,mustard,rutabaga,andspinach,allofwhichcanbesprouted.Thesehavesimilarflavors,withaspicymustardtone.Fennel sprouts provide the wonderful licorice flavor in mixes and have

recentlygrowninpopularity.Fenugreek is familiar in Middle Eastern cuisine. As a sprout, it adds

significantnutritionaswellasapungentflavor.Lentilshaveanexcellentflavor,andarefastandeasytosprout.Mustard sprouts have a spicy flavor and therefore have some warming

qualities.Olderrootswillhaveaslightlybluehue;thisismustard,notmold.Radish sprouts are good and spicy, and are similar to mustard in their

warmingqualities.Redclover isnativetoAsia,Europe,andNorthAmerica.Subtledifferences

distinguishcloverfromalfalfa.Redcloverisnotassweetasalfalfaandgrowsinalightershadeofgreen.

ChoosingaMethodThereareseveralwaystosproutseedsandeachmethodusesadifferenttool.Themostcommontoolsarebags,jars,trays,andtubes.Here’sabriefdescriptionofeachmethod.Bags.Sproutingbagsaremadefromhempornylonmesh.Thefineweaveof

thefabricmeansthatyoucanusethebagtosproutseedsofanysize;thebag’sporousnaturemakesdrainageeasyaswell—infact,allyouhavetodoishangthebagoverthesinkafterrinsing,andthefabricdoestherest.However,sincethe fabric dries out easily, you may find that you have to rinse more often.Sproutingbagsfoldupeasilyandaregreatfortravel,andyoucanalsousethemto growmicrogreens andmake seed and nut cheeses, making this one of themostversatilepiecesofsproutingequipmentavailable.Jars.Ifyouwanttosproutseedswithoutbuyingalotofequipmentupfront,

we suggestyouuse the jarmethod.Whenwesay jar,wemean just that—anyglassMasonorBalljaryouhavearoundthehouse.Tokeeptheseedsinthejarasyourinseanddrain,secureafinemeshscreen(nylonscreenworksbestandiseasiest toclean,butcheeseclothworkswell, too)over theopening,eitherwiththescrew-onringthatcomeswithmostjarsorwithathickrubberband.Somesproutseedpurveyorsalsosellready-mademeshlidsthatscrewontothelargeglassjars.Oldpantyhoseservewell,too!

JarLids.Canningjarsusuallycomewithflatmetallidsandscrewrings.Ball,acommonmanufacturerofcanningsupplies,alsomakes2sizesofwhiteplasticlidswhich are easier to use andwon’t rust.Oneor other size fits virtually allmakesofcanningjars.Trays. Tray sprouters are made of plastic, with plastic mesh bottoms and

covers.All thatmeshmakesdrainingwitha traysprouterfairlyeasy,althoughnotaslowmaintenanceasasproutingbag.Becausetraysproutersarestackable,theyaregreat ifyouwant togrowa lotof sprouts,ora fewdifferentcropsatonce.Youcanalsousethistypeofsproutertoexperimentwithgrowinggreensandgrasseswithoutsoil.Tubes.Thetubemethodallowsforaircirculationandeasydrainingbecause

there is a screened lid on either end.Most tube sets come in kitswith a clearplastic tube and screw-on lidswithmesh in three different sizes. These allowyoutochoosethelargestmeshpossiblewithoutlettingyourseedsslipout.

We recommend the jarmethod if you’re just startingout, because it is thesimplest.Weprovidedirectionsforthatmethodbelow;however,therinsinganddrainingcycleisthesameforalltypesofsprouters.

SEEDPREPARATION

Nomatterwhattypeofseedyoudecidetosprout,it’sagoodideatorinsethembefore soaking. Because we recommend purchasing organic seeds, rinsingsimplywashesoffanydustthatmayhavecollectedonthem.Next, cull your seeds before continuingwith the sprouting process. Culling

seedsiseasy:Sortthroughthemtoremoveforeignobjectssuchaspebbles,plant

parts,orweedseeds.Ifyouspreadyourseedsoutonyourtableorcountertop,itisquickandeasytoseewhatdoesn’tbelong.

SoakingDry seeds are dormant, so youmust soak them to “wake them up.” You canneverusetoomuchwaterforsoaking,butdifferentvarietiesofseedsdoabsorbdifferentamountsofwater.Asarule,wesuggestusing2to3partswatertoonepart seeds.Andkeep inmind that raw fooders suggestusing filteredor springwater.Makesuretomixyourseedsaroundeveryonceinawhile,sothattheyallgetenoughwater.Though you can never use toomuch water when soaking your seeds, it is

possible to soak them for too long. That’s why it’s important to follow thesupplier’s instructions.Most seeds shouldbe soaked foranaverageof8 to12hours; some requiremore,others less.Afteryour seedshave soaked, runyourfingertipsoveranyseedsfloatingonthesurfacetoseeiftheywillsink.Iftheydon’t,skimthemoffandthrowthemaway.Drainoffthewater.Therestofyourcropisnowreadyforsprouting;justpourtheseedsintoyoursproutingjarandcoveritwiththestrainingmesh.

CHOOSINGASPROUTINGLOCATION

Becausegrowingsproutsissoeasy,yoursproutingjarwillspendalotof timejust sitting around. Where should you put it? The most important factor toconsiderwhenchoosingasproutinglocationisaircirculation.Sproutsneedaircirculationtogrow.Wesuggestyoukeepyoursprouternearthesinktofacilitatedraining.Acommonmisconceptionisthatsproutsneedtobekeptoutoflight.Infact,

incandescent light or diffuse sunlight will not hurt them. However, becausesprouts do not have leaves, they do not undergo photosynthesis. So it isimportantnottoputthemindirectsunlight—sproutsgenerateheatastheygrow,andtheextraheatfromthesuncouldcontributetospoiling.Lighthelpspreventmoldaslongasitisnotdirectlight.Thewarmeryoursproutsarekept,thefastertheywillgrow—butmustberinsedmoreoftentopreventspoilage.

RINSINGANDDRAINING

Like anyplant, sproutsneed tobewatered.Because theydonot grow in soil,wateringonceadayisn’tenough—there’snothingtoholdthewaterin.Soyour

sprouts need to be rinsed twoor three times a day.This gives them thewatertheyneedtogrow.Tapwaterisfineforthis.

Herearesomesuggestionsforrinsing:

Usecoolwater(60°Fto70°F).Use high pressure water whenever possible; this keeps the sprouts fromclumpingtogetherandensuresthattheyallgetadrink.Usea lot ofwater.Lesswatermightmake for easierdraining, but itwillresultinalesshealthycrop.

When using a sprouting jar, fill it with water, then turn it over and drain.That’sallyouhavetodo.Easyasitis,however,youmustbecarefultodrainoffasmuchwateraspossible.Thisextraeffortisimportant—ifyoursproutssitinwater, they could spoil. So,make sure to spend a little extra time shaking thewateroutof the jarand,betweenrinsings,store itata45-degreeangle,screensidedown.Thiswillhelpanyexcesswaterdrainoutofthejar.

HARVESTING

Asyour sproutsgrow, theywillbegin to fill the jar andgrow“tails.”Howdoyouknowwhenyoursproutsarereadytoharvest?Thebestadviceistofollowtheseedsupplier’sinstructions.Differenttypesofsproutstakedifferentamountsoftimetogrow,butifyouhavebeenfollowingtheinstructionsthatcamewithyourseeds,youcanbeconfidentthatyou’reharvestingthemattherighttime.Whenharvestingyour sprouts, youneed todecidewhetheryouwant tode-

hullthem.Hulls(seedcasings)areedibleandareactuallyagoodsourceoffiber,butsomepeoplechoosetogetridofthemforaestheticortexturalreasons.The

onlysproutsthatitisessentialtode-hullarethoseofbrassicas,suchasbroccoliand radish, because they shed thick hulls that retain moisture, and moisturecausesstoredsproutstospoilmorequickly.Tode-hullyoursprouts,pourthemintoabowlofcoolwaterandswirlthem

aroundwithyourfingers,breakingupanyclumps.Thehullswillbegintofloatto the surface. Keep moving them around for a minute or so, or until yoursproutsarehull-freeenoughforyou.Thensimplyreachintothebowlandpulloutthesprouts,ahandfulatatime,leavingthehullsfloatinginthebowl(somepeopleliketoskimthehullsoffthetopofthewaterfirst,andyoushouldtrythatifyoulike).Givethesproutsonelastrinseanddrain,andletthemdryfor8to12hoursorrunthemthroughasaladspinnerbeforestoring.

STORAGE

Sprouts shouldbe stored in the refrigerator.Airtight containers such asplasticbagsorglassandplasticcontainersareideal.It’sunnecessarytoletyoursprouts“breathe”atthispoint,astheaircirculationwilldrythemout.However,ifyouarestoringthemslightlywet,pokesomeholesinthebagtoletthemdryabit,then switch them to an airtight container later. Remember that you should letyoursproutsdryasmuchaspossiblebeforestoring.Sproutsstoredwetwillspoilmorequickly.Ifproperlystored,yoursproutsshouldstaycrispanddeliciousfor7to10days,dependingonthetypeofsproutsyouhave.

SPROUTERCARE

No matter what kind of sprouter you use, it’s important to keep it clean bywashing and disinfecting it regularly. To clean your sprouter, disassemble andwashitthoroughlywithsoapandwaterorinthetoprackofthedishwasheraftereach use. Youmight find that a few sprouts have become stuck in themesh;simply use a paper clip or toothpick to dislodge them. After every few uses,disinfectyoursprouterbysoakingitfor10to20minutesinaweakbleachandwater solution (1 tablespoon bleach per pint of water), then scrubbing itthoroughly.Makesuretorinseitverywell—youdon’twantthebleachonyoursprouts.

GREENING

Sprouts,ifgrownlongenoughandintherightconditions,willstarttogrowintoplants with leaves. The major difference between sprouts and greens is thatsproutsareeatenrootsandall,whereaswegenerallydiscardtherootsofgreensand harvest and eat only the leaves.Also, greens are generally grown in soil.Populargreensincludesunflower,buckwheat,andpea—andwiththerightmixofseeds,youcanevengrowyourownmesclunsaladgreens.Two types of seeds are appropriate for growing greens. The first, called

microgreens,comefromtinyseedssuchasarugula,alfalfa,broccoli,andclover.Manymicrogreen seedsaremucilaginous,meaning theyholdwaterwithin theseedcasing.Thissavesyouthestepofhavingtosoakorpre-sproutthembeforeplanting.Thesecond type, traditionalgreens, generallyneed tobe soakedandpre-sprouted,usingthemethodabove.Thefollowingisaneasymethodforgrowinggreensandmicrogreens.Aswith

sprouts,differenttypesofgreensmayrequiredifferentsteps,sobesuretofollowtheinstructionsthatcomewithyourseeds.

Buckwheatseedsareamongthemostpopularforgreening.

ChoosingaMediumFirst,youmustdecideonagrowingmedium.Mostgreensaregrownintrayswithsoil,butmicrogreensmaybegrownonthesurfaceofadampenedsproutingbag,kitchentowelorpapernapkin—unbleachedifpossible.Whenusingatray,makesurethatthereareholesinthebottomtofacilitatedrainage—otherwise,you’lldrowntheseeds.On-lineseedpurveyors,suchastheSproutpeople(www.sproutpeople.com),sellsuitabletrays,andyoucanalsofindthematyourlocalgardencenter.Whensettingupyourgrowingarea,besuretoputadriptray(or,inthecaseofmicrogreensgrownonasproutingbag,a

plate)underyourtraytoavoidmakingamess.

Pre-SproutingPre-sprout the seeds, if necessary (information aboutwhether or not the seedsyou’ve chosen need to be pre-sprouted will be included in any instructionspackedwiththeseeds).Mostseedsneedtobesoakedandpre-sprouteduntiltheygrowa root of about⅛-to¼-inch long.Todo this, follow the instructions forsprouting. Once the seeds are pre-sprouted, spread them evenly over themoistened plantingmedium and cover the tray. For a cover, you could use aninvertedtrayofthesametypeasyourplantingtray,oranycoverwithholesthatwillallowforproperaircirculation.Storeyourcoveredtrayinlowlightatroomtemperature.Waterlightlyevery

dayortwountilthegreensare2to3incheslong(fortraditionalgreens)orjustuntilthegreensgrowleaves(formicrogreens).Once the greens reach the appropriate length, you’ll probably notice that

they’reyellow—notgreen.Thatmeansit’stimetoexposethemtosun:Uncoverthetrayandmoveittoawell-litlocation.Directsunlightisnotnecessary,butifyoudouseit,remembertogiveyourgreensenoughwatertocompensate.Inafewdays, your greenswill be green, grown, and ready to eat.Toharvest, usescissors to cut them off above soil level. Store them in the refrigerator in aplasticbagorairtightcontainer.

GRASSES

Likegreens,grasseshaveahighnutritionalvalue,andmanycanbejuicedandconsumedalongwithyourfavoritevegetableandfruitjuices.The grasses used for juicing are similar to the ones that grow in your

backyard.Youmayhaveseen trays fullofwheatgrass, looking likeminiaturelawns, at health food stores and juice bars.Althoughwheat grass is themostpopulargrassforjuicing,thereareothergrassesthatarepowerfullynutritiousinjuiceformaswell.Thebestpartis,theyareallequallyeasytogrow;onceyouknowhowtogrowone,youcanbranchoutandtrywhicheveryoulike.Tohelpyoudecidewhichtotry, thefollowingisadescriptionof thedifferent typesofcerealgrasses,courtesyofGilFrishmanoftheSproutpeople:WheatGrass.Themost popular of the cereal grasses. When juiced, it has a slightly sweet yetintenseflavor,whichmaytakesomegettingusedto,butstickwithit.Youmight

wanttomixwheatgrassjuice(oranyothergrassjuice)withotherjuicessuchasappleorcarrottomakeatastierjuicewithallthesamenutritionalbenefits.Note:Eventhosewithwheatsensitivitiescanusuallytoleratewheatinitsgrassstage.

BarleyGrass. A broad blade grass with a lighter green color than wheat,barley grass is consumed bymany people in capsule form. The juice ismorepotent than the powder,which is true of all fresh foods. The juice has a veryintenseflavor,soweadvisemixingitwithothergrasses,suchaswheatgrass,tocomeupwithyourtastiestjuice.RyeGrass.Ryeproducesa red tingedbladeofgrass. Ithasmuch thesame

flavor aswheat grass, and is just as nutritious, but youmightwant to try ryeinsteadifyoufeellikegrowingsomethingfestive.SpeltGrass.Speltalsohasflavorandnutritionalbenefitssimilartothoseof

wheat grass, and is recommended for thosewithwheat allergieswhowant toenjoythebenefitsofgrassjuices.

Themethodforgrowingallofthesegrassesisthesame,anditisquitesimilarto the method for growing greens. Fill a tray, with perforations for waterdrainage,withsoil,moistenthesoil,andspreadtheseedsoverthesoil.Thereisno need to pre-sprout grass seeds.Cover the traywith another perforated traythat allows for air circulation, and water often enough to keep the soil moist(aboutevery1to2days).Oncethegrassisabout1or2incheshigh,uncoveritto allow the blades to get green. Youmay use direct or indirect sunlight, butremembertowatermoreoftenifusingdirectsunlight.Afterabout9or10days,thegrasscanbeharvested.Cut the grass just above soil level, using scissors or a knife. The blades of

grasswillkeepforuptoaweekintherefrigerator;however,toobtainmaximumnutritionalbenefits, it is generally recommended to juice andconsumegrassesimmediatelyafterharvesting.

Drying food to use later is as old as humanity. If food is dried at lowtemperatures—118°F or lower and preferably not above 105°F—the livingenzymesarenotdenaturedandthefoodremainsraw.Therearethreewaystodehydratefood.Youcan:

Hangittodryinyourkitchen—thisworksforherbsandleavessuchasbayleaves;Place it in the hot sun outside—thisworks fine as long as you can keepbugsandcrittersoff;oryoucanUseanelectricdehydrator.

USINGANELECTRICDEHYDRATOR.

Thefirsttwooptionsfordryingyourfood—hangingitinyourkitchenorplacingit in thesun—have limitedcapabilities.Youcannothangsomefoods todry inyour home, as they will often simply fall apart—at best—or start a giantinfestationofbugsandotherpests.Anddryingyourfoodinthesunworkswellindeed, when there is sun. Outside factors such as the weather can be a realobstacle,andsincemany rawrecipes requireyou todry the food thatyoueat,youmaywanttothinkaboutinvestinginadehydrator.

DehydratorsTherearemanytypesofdehydrators,andmostprovidenotjustheatbutafantofacilitatemoreevendrying.Apopularbrandamong rawfooders isExcalibur,®whose3926model is large,withnine trays, enough for a family-sizebatchoffood.Therearefourbasiccomponentstoadehydrator—theovenitself,theplastic

rigidtrays,theflexiblepolyscreentrayinserts,andtheTeflex™trayinsertlinersor sheets. The shelves and polyscreen inserts can be removed to facilitatecleaning and to dry larger foods—such as cakes and pies—that require moreclearance and space. Dehydrators are incredibly simple to use, and everyExcalibur comeswith a freehow-tobooklet, offering tipson its assembly anduse.

UsingYourDehydratorUnlikeovens,dehydratorsuseverylowheat,anditcantakehours—andsometimesdays—todryyourfoodtoapointwhereitcanbeeaten,orsafelystoredaway.Itisagoodideatocheckyourfoodperiodically,especiallyinthebeginningasyou’relearningtouseyourmachine.

In general,most foods are bestwhen flipped at some point during the dryingprocess. Some, such as fruit, can be turned by hand, but crackers and otherproductsthatstartwithwetbatterordoughneedmorecare.Aquickwaytodothis is to place another polyscreen tray insert on topof the food, then anotherrack,andthenturnoverthis“sandwich”carefullyusingbothhands.Removetherack that’s now on top, then the polyscreen tray insert, then gently peel theTeflex sheet off of the semi-dry batter. Score the dough into the shapes you

desire with a spatula or knife, and dry it for another 12 to 24 hours until itbecomescrisporchewy,accordingtoyourpreference.

DehydratorHeatSettings.Whilerawfoodersagreeinprinciplethatthegoalis to not heat food beyond where enzymes will be denatured, in practice theopinions about correct heat settings for your dehydrator (or for any heatingsystemyouuse)areasvariedasthechefsinthisbook.Theusualpointofviewisthatanythingabove115°Fahrenheitistoowarmfortheenzymes.However,alarge,thicktrayofrawdough,forexample,willtakealongtimetoheatthroughwhenthetemperatureis lessthan115°,and, inthemeantime,moldorbacteriacandevelop in itscenterbecauseof thewarm,wetmaterial.NewcontributingchefMaryRydman,theauthorofRawandRadiant:SimpleRawRecipesfortheBusyLifestyle,investigatedthisissueindepthwiththeExcalibur®.Shesays:

The temperature debate—Low temperature dehydrating warms and dries food withoutdestroying all enzymes, although some are still destroyed. Common knowledge is thatenzymes are destroyed at temperatures above 118 degrees. That is coming into question,however, as the research that temperaturewas basedon is an outsidewater temperature of118,notthesurroundingairtemperature.Whatmattersiswhattemperaturethefoodreaches,notwhattheairtemperatureis.Themainproblemistherehasbeennorealresearchdoneonthissubjectandnoonereallyknowsatwhatoutsideairtemperaturethefoodenzymeswillbedestroyed.Recent research by theExcaliburDehydratorCompany found that a higher thanusualtemperaturetostartwillspeeddryingtimeandlessenthechanceofmoldandbacterialgrowth(thelongerafoodisexposedtowarmth,themorepotentialforbacteriatogrow),withno threat to enzyme health. The high water content of the food will keep it from actuallyreachingtheinitialdryingtemperature,soenzymesarenotindanger,aslongasyourememberto turn it down after the designated time. For a more complete explanation see GabrielCousen’s book The Secrets of Rainbow Green LiveFood Cuisine. The Excalibur companyrecommendsusingastartingtemperatureof145degreesfor2hours,dependingonthewatercontentofthefood(verylowwatercontentfoods,suchasbananas,perhapsshouldstayatthattemperature less time), thenloweringtodesiredtemperaturefor thedurationofdryingtime.ThisisonlyrecommendedfortheExcaliburdehydratorsandnototherbrands,becauseoftheExcaliburfansystemandprecisetemperaturecontrol.

Maryofferssomeothertipsaboutdehydrating:

Flavorsgetmoreconcentratedinthedryingprocess,sobecarefulwhenaddingsaltorotherflavors—youmayendupwithatoosaltyorstrongtastingfinishedproduct.Ittakesabitofexperimenting to find out what works for you to get the best end result. The wet mixtureshouldtastenotquitesaltyandspicyenoughtoyou.

Turningover—Crackers,cookies,etc.startedoutontheTeflexsheetsshouldbeturnedoverandplacedonthescreenswhentheyaredryenoughtoholdtogether.Thiswillspeeddryingandmakethedryingmoreeven.

Watercontent—The lesswateryouprocessyourcrackersandcookieswith the less time itwill take to dehydrate them. That means more energy saved and less time for mold andbacteriatogrowinthewarmair.Thatwillmeanmorestoppingthefoodprocessortoscrapedownthesides,butitwillbeworththeextraeffort.

DehydratingDosandDon’tsAswithanypieceofkitchenequipment,therearesomeimportantconsiderationstokeepinmindtoensurethatyourdehydratorisusedcorrectly.Afulllistoftheseisavailablefromthemanufacturer,andwilllikelybefoundintheinstructionmanualthatcomeswithyourmachine.Wehavecompiledourownlistofdehydratingdosanddon’ts,basedonourchefs’experienceswithdryingrawfoods.

DO

Useyourdehydratorforwarmingsoupsandstuffedvegetables;formakingcrackers, sprouted breads, trail mixes, fruit leathers, sliced dried fruit,scones,andraw“cookies.”Makeyourbatterwetbutnotrunny,andcoveritwithaTeflexsheet,usingarollingpintospreaditoutevenly.Rememberthatseasoningswillbetwiceasstrongafterdrying.Rememberthatthethicknessofcrackersandotherdough-basedfoodswillbeabouthalfafterdrying—ifyoumakethemtoothin,yourcrackerswillbelacyandbrittle.Make them too thickandyou’llbreaka toothbiting intothem.Dry products thoroughly, allowing them to cool at room temperature andstoringtheminanairtightcontainersuchasaglassjarwithascrew-onlid.Ifyourfruitsaresoftandmoistoryourcrackersnotquitecrunchy,theywillquicklydevelopmold.Rotate the traysfromtop tobottomwhenyouflipyourcrackersorchecktheoven—thetopDOESgetthemostheatdespitethefan.Storethesparetraysandpolyscreentrayinsertsintheovenwhileinuse—theyarenotharmed.Clean your machine with warm water from time to time, especially thebottomwherecrumbsmaygatherandattractpests.Grainmothslovetolayeggsinthedehydratorifit’snotkeptclean.Rememberthatyourleadtimefordehydratedfoodmaybeasmuchasfivedays—three for sprouting the ingredients, and two for preparing, flippinganddryingyourfood.

DON’T

Beafraidtoexperiment.Inhalewhencheckingabatchofdryingjalapeñosorhabaneras.Storeunusedtraysontop,wheretheycanaccidentallygetbumpedandre-

setthethermostat.

Thedehydratorisagreatpieceofequipmenttoown,anyrawchefwilltellyou.Startsimplyasyoulearntouseyournewmachine,withsomeseasonedsnacksor fruit. Pretty soon you’ll be dehydrating whole cakes, and scrumptious raw“cookies”tosharewithallyourfriends.Togetyoustarted,herearesomemoretipsaboutdehydratingfoodfromourexperiencedrawchefs.

TodryTeflexsheets,plastictrays,andmilkbags,purchaseoneofthelittlecircular foldingdrying racksmade for camping.Theyhave a coat-hangertypehookandeightfoldingarmswith tinyclothespegson theend.Theycan be hung over the sink to let things drip overnight. At a class onsustainability,oneofourchefsmetsomeonewhoisstillusinga10-yearoldbaggie,sonowshewashesherZiplocsandhangsthemupthere,too.

Finding space for raw tools can be a problem in a tiny kitchen. Wediscovered that our Excalibur dehydrator fits perfectly inside the ovencavityofourrange.Therangedoorandovenrackshavebeenconsignedtostorageandthedehydratorissuperconvenient.

At first, we couldn’t figure out where to store the dehydrator racks andplastictrays.Insidethedehydratorworksfine(duh!)becauseevenifsomeshelves are in use, the heat is too low to harm the empty racks, unlike aconventionaloven.

Never leave your dehydrator teflex sheets stacked wet. An easy dryingmethodistoputthembackintheemptydehydratorandturnitonhighfor15minutes togetperfectlydriedsheets. If thedehydrator isfull, thendryeachsheetwithatowel.

What do you dowith pulp after you’ve strained juice or soup? I like tomakepulpintolittleburgershapes,dehydratethemoutinthesunforadayor two and eat them with the next day’s soup! If you don’t have thesunshine,youcanalwaysuseadehydrator,anairingcupboard,thetopofaradiator, or an oven on its lowest setting with the door open. Also, tryaddingsoakedmincednuts,andmakingloavesoutofthem,dehydratinginthesameway,butonlyuntilstillmoistinside.

Onceyouhavetherighttoolsandingredients,you’rewellonyourwaytowardpreparing appealing and delicious raw food dishes. Themissing elements areknow-howandimagination.In this chapter, our chefs offer their expert advice on raw food preparation,

and share some simple techniques that will spark your creativity. To get youstarted,here is someadvice fromVictoriaBoutenkoabouthow tocreate tastyrawmealsthatwillmakeyourmouthwaterandsatisfyyourpalate.

THEBALANCEOFFIVETASTES

(adaptedfrom12StepstoRawFoodbyVictoriaBoutenko)Canrawfoodbeastastyascookedfood?Absolutely!Wehavelearnedhowtopreparedeliciousrawfood, and our family has been successfully teaching secrets of raw gourmetdishes to hundreds ofmen andwomen of different ages. During the last fewyears,we have simply stopped telling people that our food is rawunless theyask.Thereisoneprincipaldifferencebetweencookingamealandpreparinglive

food.Inthecookeddishes,sugarisalwayssugar,flourisalwaysflour,andsaltisalwayssalt.Intherawworld,notwolemonsarealike.Oneisbiggerandhasmorejuice;anotherhasthickskinandismoresour.Youcouldpreparethesamerecipe,measurecarefully,followeverystep,andstillitwouldturnoutdifferenteach timebecauseof thevariables inherent in live food.Cookedcorn, cookedzucchini, cookedpeas, andother cookedvegetables taste almost the sameandrequireaddedoilandsaltat the least.Rawcorn,zucchini,peas,andotherrawvegetablesallhavetheirownuniqueflavorsthatareimpossibletoconfuse.

INVENTINGNEWRECIPES

InventingNewRecipes

Beingcreativeissoimportantwhenyoupreparemeals,anditisalsolotsoffun!Afteryoulearnthebasicsbyfollowingtherecipesinthisbook,itwillbetimetoinventsomeofyourown.Justtaketheplungeandexperiment!

Herearesometipstogetyoustarted:

Usethefreshest,ripestorganicproduceavailable.Try to use raw foods to mock/imitate your favorite cooked foodrecipes.Tryfoodsyouhaven’tusedbefore.Experiment with equipment, such as a food processor, blender, andjuicer.Acoffeegrindercanalsodointerestingthingstonutsandseeds,likemakingafineflouroutofthem.Experimentwithusingallthefoodleftinyourhousebeforeheadingtothe store. Setting this restriction often encourages you to be morecreativewiththefoodsthatyouhave,anditwillalsosaveyoumoney.Go inwardandmeditateuponwhatyourbodywants toeat.Feel theflavors, thetexture, thescents,andtheenergy,andyouwillcreate inyourmindnewkindsoffeasts!Thisworksespeciallywellwhenyouareveryhungryorfasting.Look at the recipes others have created (www.rawfoods.com, forinstance, which offers thousands of raw recipes) and adapt them toyourowntaste.Givethematwistofyourownstyle.—JinjeeandStormTalifero

When we prepare a raw dish, we use recipes only as ideas, as generalguidelines, or just for the ingredients. Thenwe adjust the final flavor using amethodoffivetastes.Therearethousandsofdifferenttastesinnaturalfood,butwhenwebalancethefivemajorones,thefoodissodeliciousthateveryonesays,“Wow!” These five tastes are: sweet, sour, salty, spicy, and bitter.When you

learn to balance the five tastes, you will make delicious food.When all fivegroupsoftastebudsonyourtongueareexcited,youtoowillsay,“Wow!”Whenyouattempttoun-cookadeliciousmeal,makesurethatallfivetastes

arepresentinthefinalflavorandthatnotoneismissing.Eachofthefivetastesdoesn’thavetobestrong,butjustenoughforaparticulardish.Forexample,thestrongesttastesinagardenburgershouldbesweet,spicy,andsaltywithonlyatouchof sourandbitter,butall fiveneed tobepresent.Otherwise, thegardenburgerwilltastebland.Afterseveralmonthsofeatingrawfood,youwillstarttonoticethatmoreand

moreoftenyouprefertoeatwholefoodratherthanprepared.Infact,allwholefoods, if they are ripe, already naturally have the most balanced bouquet offlavors.However,thetasteofnaturalfoodissodelicatethatunfortunately,aftermany years of consuming cooked food packedwith chemicals, our taste budscannolongerenjoynaturalflavors.Thatiswhyweneedatransitiontime.Thefollowingisalistofsuggestedingredientsforthefivetastegroups.This

is only a fraction of what is available on planet Earth. Many plants possessdifferentflavorsbuthaveoneortwothataremoredominant.Youhavetoapplycommonsenseandnotaddvanillatothesouporgarlictothecandy.Pleasebecreative:thesearejustideasforyou.

FORSOURTASTEADD:

applecidervinegarcranberrieslemongrasslemonsnutorseedyogurtrejuvelacrhubarbsorrelsourgrass

FORSWEETTASTE,ADD:

applejuicedryfruitsuchasfigs,dates,prunes,raisinsfreshfruitssuchasripebanana,mango,peach,pearfreshstevialeavesorangejuicerawhoney

FORSPICYTASTE,ADD:

cayennepeppergarlicleavesorclovesgingerherbs,freshordry,suchasbasil,dill,cilantro,rosemary,orpeppermintspicessuchascinnamon,nutmeg,orvanillahorseradishmustardgreensorseedsonionleavesorbulbsradishseaweedwasabi

FORSALTYTASTEADD:

celerycilantro,dill,parsleyseavegetablessuchasdulse,kelp,nori,aramé,orCelticseasalt

FORBITTERTASTE,ADD:

celerytopsdandelionleaves

endivegarliconionparsleypoultryseasoningsage

TipsonPresentation

Your raw dishes should not only taste, but look delicious. As always,presentationisimportantbecauseitmakesdeliciousfoodevenmoreappealing.HerearesomeofchefJinjeeTalifero’sfavoritewaystogarnishfood.

Placefruitand/orvegetableslicesaroundtheedgesoftheplateinacircle.

Create an artistic flourish or arrangement of garnishing using colors andshapes.

Placethefoodonabedofredorgreenleaflettuce.

Cutgarnishesintoprettyorinterestingshapes.

Banana slices, kiwi slices, strawberries, strawberry slices, dried coconutsprinkles,andalmondsmaketheprettiestgarnishesforfruitdishes.

Red onion rings, lettuce, carrot slices, thin curly carrot strips, differentcolored bell peppers, cucumber slices, different colored cabbage cut incurly strips, jicamawedges, and asparagus topsmake nice garnishing forvegetabledishes.

Asageneralrule,reviewyourarrayofingredientsbeforeyoudecidewhichtoreserveforgarnish.Forinstance, ifarecipecallsforwalnuthalves,setasidethenicestlooking7or8fordecoration.

Aboveall,becreative!Havefunandexperimentwithnewwaystopresentthefoodsyoulovetoeat.

TIPSONINGREDIENTS

The ingredients you will use in your delicious raw recipes range from theordinary to the exotic. As you learn to experiment with their natural flavors,somequestionsareboundtoarise.WhatisthebestwaytoopenaThaicoconut?Howcanyoukeepyourguacamolefresh?Toanswertheseandotherquestions,readon.Ourexperiencedchefsofferyoutheirinsidertipshereonhowtomakethemostofnature’singredients.

AvocadosWhencuttinganavocado,firstremovethehardstem.Otherwise,itmayendupinyourrecipe.—MattAmsden

Ifyou’remakingguacamoleafewhoursinadvance,addthejuiceofalemontotheingredientsbeforeblendingandplacetheavocadopits inthemiddleoftheguacamole.Though itmay justbeanoldwives’ tale, somesay theaddedpitswillkeepitfresher.—Shazzie

Buysomebusinesscardstockandmakeyourselfsomeofthesecardsforeatingout:

IEATONLYRAW,UNCOOKEDFOODS.

Iwouldlikeasaladorvegetableplatewithonlyfreshuncookeditemssuchasarugula•avocado•beets•bellpeppers•bokchoy•broccoli•cabbage•carrots•cauliflower•celery•chard•cilantro•cucumber•kale•lettuce•mushrooms•onion•parsley•radish•scallions•spinach•sprouts•tomato•zucchini

THANKYOUFORYOURCREATIVEEFFORTS!

—JonathanWeber

Tomakethemostofyouravocadoswhenmakingguacamole,purée2stalksofcelerywith2tablespoonsofoliveoilinafoodprocessorforeveryavocadoyouwillbeusing.Mixitalltogetherwithseasonings.Itwillbesogreenandcreamy,noonewillsuspectthatit’snotallavocado.It’salsoagreatwaytogetkidstoeatcelery.—ElainaLove

CeleryCutceleryinto1-inchpiecessothatyoudon’tendupwithlongstringsthatwillgetstuckinyourteeth.—Rhio

Useacelerystalkasyourspatulatokeepthingsmovingintheblender.—ElainaLove

AboutSaltSalt is vital to the body’s functioning, and needs to be replaced every daythroughfoodsorcondiments.Somechefsandnutritionists, rawandotherwise,believe that a healthy human diet requires no added salt. They point to highblood pressure and other ailments being triggered by too much salt. But asanyone who has climbed a mountain on a hot day knows, it’s possible toexperience very unpleasant side effects from too little salt—leg cramps,hyperventilation and exhaustion. So where’s the happy medium? Celery,cilantro,dill, and seavegetablesprovidenatural sourcesof salt. Ifyoudoaddsalt,makesureit’spureandclean,notchemicallyprocessed.That’swhyyou’llseereferencestoCelticseasaltinsomanyrecipes.Namashoyuorrawtamariare also good sources of salty flavor. So, like you always should, taste beforeyoushake,andremembernottoover-saltfoodthat’stobedehydrated.If,inyouropinion,arecipeseemstocallfortoomuchsalt,addgraduallyandtasteasyougo.Ifindoubt,leaveitout.

CelticSeaSaltRaw food chefs useCeltic sea salt because it dissolves inwater. It can breakdown and dissolve in your system, unlike normal table salt, which should beavoidedatallcosts!Likehoney,Celticseasaltisveryhealthful,aslongasitisusedinmoderation.Otherwise,itcanbedamaging.—Jinjee Talifero A note about over-sprouting: For sunflower pâtés, aftersoaking,allowthesunflowerseedstositoutonthecounterfor2to4hours,butno longer. If the seeds sprout formore than4hours, the resultwillbeabittertastingpâté.Youwillnotseea“tail”atthisstage.

Aftersprouting,rinsethoroughly,removingasmanyaspossibleofthefineinnerhusksthatfloattothesurface.Drainwell.Thesunflowerseedsarenowreadytouseintherecipe.Ifyouarenotabletomaketherecipeatthistime,refrigeratetheseedsuntilyouareready.

GarlicIfyouareblendinggarlicinaVitaMixblender,itisnotnecessarytocompletelyremove it from its papery husk. This husk is safe to eat and this powerfulmachinewillblendthehuskcompletely.—MattAmsden

Topeelacloveofgarlic,placeitundertheflatsideofaknifebladeandstrikeitcarefullywiththesideofyourhand.—MattAmsden

Whenblendingfreshginger,peelingitfirstwilldecreaseitsbitterness.—MattAmsden

LettuceWilted lettuce? Revive it bywrapping it in a wet towel and placing it in therefrigerator.—MattAmsden

LimesPlacing limes on a sunny windowsill for a few months will dry them. Onceground,thesesundriedlimesmakeanexcellentspiceforThaiandotherethnicdishes.—MattAmsden

NutMealTomakenutmeal,blendnutsinfoodprocessororblenderorcoffeegrinderuntiltheyturntopowder.—JinjeeTaliferoCleaningtheCoffeeGrinder

1. Reserveonegrinderjustforcoffee,ifyoudrinkit.2. Buyanothergrinderforyourrawkitchenandcleanitbetweenproductsby

grinding½tablespoonflaxseeds.Tosswhendone.

MushroomsKeepmushroomsfreshbystoringtheminapaperbagintherefrigerator.—MattAmsden

OkraWhenbuyingokra,pickthesmallestones.Theyarelessgelatinous.—MattAmsden

ThaiCoconutsToopenayoungThaicoconut,holdituprightandinsertasharpknifeata45-degreeangleabouttwoinchesfromthetop.Worktheknifecarefullyallthewayaround the coconut and thenpopoff the “lid,” keeping the coconut upright toavoidspillingthewater.Toremovethewaterfirst,punchoutthreeholesnearthetopwhereyoucanfeelthreeindentations.Pouroutthewaterordrinkitwithastraw.Yum!—VernCurtis

When scraping the flesh from aThai coconut, turn the spoon upside down sothattheconvexsideisup.Thismakesiteasiertoremovethefleshfromtheshellinonepiece.—MattAmsden

VanillaVanilla powder is simply ground vanilla bean: cut 3 dried vanilla beans intosmallpiecesandgrindthemasfineaspossibleinanutorcoffeegrinder.Storeinasmallglass jar in the refrigerator.Thevanillapowderkeeps formonths. If itdevelops an off smell, throw it away; but I’ve never seen this happen. Thealternativetomakingvanillapowderwouldbetojustcutasmallpieceofvanillafrom the pod and blend into the recipe. Depending on the quality of yourequipment,itmayormaynotbreakdowncompletely.Ifyourvanillabeanistoomoistanddoesn’tpowderupinthenutmill, thenleavethevanillabeanoutatroomtemperatureforacoupleofdayssothatitdriesabit.Donotputthevanillabean in a food dehydrator, because it will lose all its flavor.You can grind amoistvanillabean,butitwillcomeoutthetextureofgroundtobacco,insteadofasapowder.Thishasjustasmuchflavorandworksjustaswellintherecipes.Storeitintherefrigerator.—Rhio

Commercialvanillaextractusuallycontainsalcoholandmaybeextractedwithsolvents.Solventshavenoplaceinahealthydiet.—Rhio

TIPSONSOAKING

Apartfromthesoakingthat’sdonetokickoffasproutingprocess(discussedinChapter4),youmayoftenusesoakingasameansofimprovingfoods.Soakingnuts and seeds for a few hours releases the enzyme (growth) inhibitors andmakesthem“live”evenifyoudon’tgoontosproutingthem.Butnotallsoakwatershouldberetained.Here’saquicklist:Almonds—soakforafewhourstoreleasethetannin;drainandtossthesoakwater.

Cashews—soakingforaslittleas20minutesmakesthemsoftandreadytospinwithhoneyandlemonforawonderfulfrosting.Hereyouwanttokeepthesoakwater.

Driedorsundriedtomatoes—thesoakwaterusedforreconstitutingthemcaneitherhaveawonderful taste thatadds toa recipe’s flavor,or it canbeoverlysalty—sobesuretotastebeforedeciding!

Flaxseed—soaking for a few hours or overnight creates a glueymixture thatwouldbealmostimpossibletorinseoff,andit’shighinproteinsoyouwanttoincorporatethisintoyourrecipe.

Nutcheeses(madebydrainingoffthenutmilk)—boththeliquidandthesolidshouldbekept,butlikelyforuseindifferentrecipes.

Prunes—soakwaterbecomesathinprunejuice;definitelyworthusing.

To the extent possible, our recipes specify whether to incorporate or toss thesoakwater.

TIPSONFLAVORINGDISHES

The seasonings and herbs you include in your recipes can make even theblandestingredientscometolife.Tohelpyouaddspicetoyourrawfooddishes,here’ssomeadvicefromourcreativerawchefs.

I use numerous herbal seasonings to add accents to my recipes, includingrosemary, thyme, basil, tarragon, oregano, summer savory, cayenne, paprika,cumin,curry,turmeric,sage,vanillabean,etc.Ifyoucangettheseherbsfresh,orgrowtheminyourkitchenorgarden,allthebetter.Otherwise,organicdriedversionsareacceptable.—JinjeeandStormTaliferoTosweetenfoodsweusehoney.Youcanreplacethiswithmedjooldatesorrawagave(cactus)nectar.Somepeoplebelievehoneyisnotveganbecausebeesmake it.However,wedistinguishbetween insects andother animals and thereforedon’t seehoneyas animalproduct.Wehavedoneextensiveresearchonhoneyandareconvinceditisextremelyhealthful,aslongasitisusedinmoderation.—JinjeeandStormTaliferoAddmoreseasoningthanyouthinkyouwillneed!

—KarieClingo

USINGANDCARINGFORYOURTOOLS

The tools you use to prepare your raw dishes should be clean andwell-maintained.Tohelpyouuse themandkeep them running, here are somesuggestionsfromourchefs.The Champion juicer quickly gets stained by beet, carrot, tomato, and

otherjuices.Thesameproblemexistsforgreenjuicingmachines;youcanwashthem,buttheplasticabsorbsstainsandafterthefirstuse,yourgadgetwillnolongerlookwhite.Alostcause?Notatall.I triedRegent’sKleenite®DentureCleanser on a usedChampionwhosepartswerenotonly stainedbut alsocoatedwitha stickygoo.After threedaysof soaking theparts inahot strongmixof thedenturecleanser,andsomescrubbingwithanoldtoothbrush,theylooklikenew.—JulieRodwell

Iuseceramic,notmetal,knivesinthekitchen.Ceramicknivesstaysharpermuchlongerthanmetalonesandtheydon’tcauseoxidationasmetalknivesdo.—StephenArlin

When using yourChampion tomake ice-cream, chill the rotor blade andblankplateinthefreezer,theninstallthem.—DavidKlein

Above all, don’t be afraid to experimentwith herbs and spices.Use commonsense,andtasteyourfoodasyougoalong.Rememberwhichflavorsworkbestwithwhichdishes,andwritethesedowninanotebookforlateruse.Themoreyoulearn,themorefunyou’llhave—andthebetteryourfoodwilltaste.

TIPSONTECHNIQUES

The techniques youuse to prepare your food can affect howa dish looks andtastes.Tohelpyouavoidwaste andbecomemore efficient in thekitchen,ourchefsoffertheiradviceonthebestwaystoprepareyourfavoriterawrecipes.

CHEF’STIPS

Payspecialattentiontoyourseasonings:

BuypureextractsnotmadewithalcoholSubstituterawcarobpowderforcocoaStockuponraworganichoneyandothersweetenersofyourchoice.

*

Here’saway tokeepallyour favorite recipesprotectedand inoneplace.Purchasingaringbinderandsomeclearplasticsheetswithholespuncheddownthelefthandside.Photocopypagesfromyourfavoriterecipebooksand slip them in the plastic wallets. You can also use the folder to keephandy phone numbers for food suppliers, mail-order catalogs, even foodprephintsandtips.Andbecausethewalletsareclearplasticyoucanprotecteverythingfromwater,spills,andstaining.—KarenKnowler

When a recipe calls for raspberries to be blended, use a foodprocessor ratherthanablender.Whendoneinablender,theraspberryseedsbecomelikesand.—Emily Lee Angell When a blended recipe calls for fresh parsley, dill, orcilantro,blendonlythestemsandsavetheleavesforgarnishoranotherrecipe.—MattAmsden

TIPSONGENERALFOODPREPARATION

Whenmakingpâtésandburgers/nutmeats,chopaportionoftheingredientsbyhandveryfinelyforacoarserandmoreinterestingtextureandmixthemintothemainpâtéorburgermix.

—Shazzie

When weighing down a batch of kim chee or sauerkraut, cover it first withplasticwrap, thenput aweighton top. Iuseunopenedbagsof lentils, as theyformwelltotheshapeofthebowl.—Shazzie

UnCookingNowthatyou’velearnedhowtocreatefantasticrawmeals,itistimetotakethisraw knowledge to the kitchen. The recipes in the section that follows shouldservetoguideyouasyoulearntopreparethesedeliciouslivefoods.Rememberthatnorecipeiseverwritteninstone—youshouldnotbeafraid toexperimentandaddyourowningredientsandspices.Asyougetmorecomfortablewithyour toolsandtechniques,youmayeven

decidetoclosethisbookandinventsomerecipesallonyourown.That’sfine!KeepTheCompleteBookofRawFoodhandytoturntoasnewquestionsarise.

FOODCRAVINGS

Whenyoustartarawdiet,youmayexperiencecravingsforthefoodsyouusedtoeat.We’velistedsomeofthesecravingsbelowandsuggestedrawreplacements.Theycanallbefoundinthenextsectiononrecipes.

WhenYouCraveThis: EatorDrinkThis:ApplePie RawApplePieBurritos SunflowerHerbPâtéCandyBar AlmondButterCandyCandy NutCandyCheese TahiniCheeseChipDip SproutedHummusChocolate RawCarobTreatDessert SensuousFruitSalad

DrugsandAlcohol GreenJuiceIceCream NutmilkSmoothiewithAlmondButter,chilled

IceCream,MilkShakes,Candy FruitSmoothiesLiverwurst,Meat,Beans&Rice SeedPâté

Meat,MeatLoaf NutLoafMeat,Sushi NutSushi

Milk CantaloupeMilkMilk Nutmilk

Milkshake NutmilkSmoothiePastry,BreakfastCereal,Pies OatmealTreat

Pizza NutPizzaProteinShake TahiniMilk

Purée,Pudding,Jello WatermelonJuiceRatatouille,ItalianSauceDishes RawRatatouille,RawTomatoSauce

SaladDressings RawSaladDressingsSushi VeggieSushiRolls

ThaiFood RawThaiLemonCoconutSoup

Someotherbasiccooking replacements JinjeeandStormTalifero suggestwe use are flax oil in place of butter, nut meal in place of meat, andmarinatedvegetablesinplaceofcookedvegetables.

AWordonPreparationTimes

Unlike most conventional food preparation, raw food preparation cansometimesrequireseveraldaysofleadtime.Needlesstosay,it’sdisappointingtopickoutanenticingrecipeforsupperandthenrealizeitwillrequireseveraldays of soaking and sprouting beforehand—and perhaps several days ofdehydrating afterwards—before that enticingmealwillmake it to your dinnertable. Therefore, at the start of each recipe in this Second Edition, we havespecifiedboththeadvancedpreparationtime(“Advancedprep”)alongwiththe specific activities that need to be done far in advance, and the immediatepreparation time (“Immediate prep”), meaning the chopping, blending andmixingthatissimilartowhat’srequiredforcookedrecipes.Ofcourse,therearealsomanyrecipesthatareextremelyquicktocreate,andyou’llnoticethatthesedon’trequireany“Advancedprep”time.

ApplenutSaladBYSTEPHENARLIN

ADVANCEDPREP:5to8daysforsunflowersproutsIMMEDIATEPREP:10minYIELDS4to5cupsSPECIALEQUIPMENTNoneINGREDIENTS

1headredleaflettuce1cupsunflowersprouts1apple,diced1cupgrapes½cupchoppedwalnuts

DIRECTIONS

Makeabedoflettuceandsprouts.Addtheappleandgrapes,andsprinklewithchoppedwalnuts.

Arugula-OrangeSaladwithCranberryVinaigretteDressingBYJULIERODWELL

ADVANCEDPREP:NoneIMMEDIATEPREP:15minSPECIALEQUIPMENTBlenderSERVES2

INGREDIENTS

Salad:½bagofarugula½cupcrushedwalnuts2largeoranges,choppedintobitesizepiecesDressing:½bagfrozencranberriesorfresh3clovesgarlic¼cupoliveoil½tspseasalt1.5infullapplecidervinegar6mediumdates1–1.5cupswater

DIRECTIONS

Toss all salad ingredients. Blend all dressing ingredients in VitaMix

AsparagusAvocadoSaladBYRITAROMANO

ADVANCEDPREP:3to5daysforradishsproutsIMMEDIATEPREP:20minSERVES4SPECIALEQUIPMENT

NoneINGREDIENTS

2smallavocados,peeledandchopped

½poundasparagustips1smalljicama,peeledandchopped1pinkgrapefruit,peeled,seeded,chopped2limes,juiced2tablespoonsmint,chopped4tablespoonsgreenonion,chopped2tablespoonsredonion,mincedBraggLiquidAminos®orseasalttotaste2tablespoonschoppedlemonbalmherb(optional)1cupradishsprouts(orothersproutsofyourchoice)lettuceforgarnish

DIRECTIONS

Combine the avocado, asparagus, jicama, grapefruit, lime juice, mint, greenonion, redonion,BraggLiquidAminosor sea salt, and lemonbalm, if using.Serveonabedoflettucetoppedwithafewsprouts.Hint:Removethewhitepithfromthegrapefruitforasweeterdish.

Broccoli&Carrot“Noodle”SaladBYELAINALOVE

ADVANCEDPREP:5to8daysforsunflowersproutsIMMEDIATEPREP:10minSERVES2to3SPECIAL

EQUIPMENTSpiralslicerINGREDIENTS

1headbroccoli,stalkspeeledandfloretsremoved1carrot1Englishcucumber1cupsunflowersprouts

DIRECTIONS

Usingaspiralslicer,cutthebroccoli,carrot,andcucumberintoveggienoodles.Choporcutthenoodlessotheywon’tbeexcessivelylong.Mixinthesunflowersproutsandservewithyourchoiceofdressingontheside.Contributor’snote: This salad is a light and flavorful accompaniment to norirollsoranAsianwildricedish.Rawbroccolicontainsalmostasmuchcalciumaswholemilk, isanantioxidant,andprotectsagainstcancer.Sunflowergreensarehighinproteinandloadedwithenzymesandchlorophyll.

CabbageSaladBYEDDIED.ROBINSON

ADVANCEDPREP:2to3daysIMMEDIATEPREP:30minSERVES8to10SPECIALEQUIPMENTBlenderorfoodprocessorINGREDIENTS

Forthesalad:1headgreencabbage1headredcabbage7carrots,shredded1redonion,chopped3redbellpeppers,chopped½cupfreshcilantro,choppedForthedressing:1½cupssesameoil¼cupnamashoyu¼cuplimejuice1tablespooneachoregano,basil,tarragon¼cupfreshsqueezedorangejuice

DIRECTIONS

Peel theouter leavesoff thecabbagesandset themaside.Choptherestof thecabbage,andplaceitinalargebowlalongwiththecarrots,onion,bellpeppersandcilantro.Tomake the salad dressing, pulse all the dressing ingredients in a blender orfoodprocessorfor3seconds.Pourthedressingoverthesaladandmixwell.Coverthebowlwiththecabbageleaves. Place a plate and a weight on top, and let the bowl sit at roomtemperaturefor2to3days(oruntilitsuitsyourtaste).Storeintherefrigeratorforupto3weeks.Note:Fermentationtimevariesaccordingtoroomtemperatureandhumidity.

CaesarSaladBYJALISSALETENDRE

ADVANCEDPREP:NoneIMMEDIATEPREP:20minSERVES5SPECIALEQUIPMENTNoneINGREDIENTS

Forthesalad:1headromainelettuce1cucumber,chopped1redpepper,chopped½cupchoppedredonion1largecarrot,shredded½cupdriedcoconut,gratedForthedressing:2tablespoonsoliveoil1lemon,juiced1tablespoonhoney½teaspooncuminpowder1largegarlicclove,pressed½teaspoonHerbamare®orseasalt¼cuppumpkinseeds,ground

DIRECTIONS

Combinethelettucewiththecucumber,redpepper,onion,carrot,andcoconutinalargebowl.Mixallthedressingingredientstogetherinameasuringcup.Pouroverthevegetablesandtosswellbeforeserving.

ChakraSaladBYSHAZZIE

ADVANCEDPREP:10–20minforHighVibeDressingIMMEDIATEPREP:20minSERVESDependsonquantitiesusedSPECIALEQUIPMENTFoodProcessorINGREDIENTS

zucchiniyellowpepperpumpkinorothersquashcarrotbroccolitomatoesredcabbagebeets

DIRECTIONS

Using the “S” blade of a food processor, process each item separately, untilcoarselychopped.Topreservethecolorsofthevegetables,processthemintheorder listed above, zucchini first, beets last. For addedvariety, useyour spiralslicertoslicethezucchini,carrot,andpumpkin,anduseamandolintoslicethebeetsandredcabbage.Servetheshreddedvegetablesinaheapingmound,withHighVibeDressinginasmallbowlatthecenteroftheplate.Contributor’snote: Chakra salad is great for parties; serve it on an attractivedishandwatcheveryonedipin!Ormakeupagreatbigbatchallforyourself;that way there’s always something ready-made in the fridge for healthy

snacking.

Citrus,AvocadoandMangoSaladBYRHIO

ADVANCED PREP: None IMMEDIATE PREP: 25 min SERVES 2 to 4 SPECIAL EQUIPMENT NoneINGREDIENTS

½poundmesclunsaladmix1largeavocado,diced1largemango,diced1to2oranges,segmented,seeded,andchopped1grapefruit,segmented,seeded,andchopped¾pintcherrytomatoes½mediumonion,slicedordicedhandfulchoppedwalnutshandfulpinenutspaprikapowderforgarnish

Forthedressing:¼cupextra-virginoliveoil½lemon,juiced½teaspoonpreparedDijonmustarddashdriedorfreshthymedashCelticseasalt

DIRECTIONS

In a large bowl combine the mesclun salad mix, avocado, mango, oranges,grapefruit,tomatoesandonion.Tosstomixandsetaside.

Tomake thedressing,mix theoliveoil, lemon juice,mustard, thyme, and seasaltinasmallbowl.Pourthedressingoverthesaladandtosswell.Top with walnuts and pine nuts. Garnish the edge of the plate with paprikapowderandserve.

CocochinaSaladBYROBERTYAROSHANDLISASOTO

ADVANCEDPREP:NoneIMMEDIATEPREP:20minSERVES2SPECIALEQUIPMENTNoneINGREDIENTS

1Romatomato,slicedmeatof1largeyoungcoconut,slicedinto2-inchcircles5to7freshbasilleaves,choppedorwhole1tablespoonoliveoilpinchCelticseasaltpinchdriedoregano

DIRECTIONS

Arrangetheingredientsonaplateandserve.

CucumberCrunchBYSHAZZIE

ADVANCEDPREP:15minforMacadamiaCreamIMMEDIATEPREP:15minSERVES2SPECIALEQUIPMENT

NoneINGREDIENTS

1cucumber,peeledandfinelydiced4sprigsfreshmint,finelychopped½teaspoondillseeds

2teaspoonsMacadamiaCream½whiteonion,finelydiced

DIRECTIONS

Mixalloftheingredientstogetherinalargebowlandserve.

DulseSproutSaladBYRITAROMANO

ADVANCEDPREP:4daysforMungBeansIMMEDIATEPREP:25minSERVES6SPECIALEQUIPMENTNoneINGREDIENTS

3cupsmungbeansprouts1carrot,shredded1yellowbellpepper,cutinthinstrips3jalapeñopeppers,minced½bunchscallions,minced(greenpartonly)2limes,juiced3tablespoonsextravirginoliveoil½cupfreshcilantro,minced2tablespoonschoppedfreshbasil¼cupsesameseeds,soaked8hoursanddehydrated8hours½cupdulse,dehydrated4hoursandcrumbled(orstore-bought)BraggLiquidAminos®orseasalttotaste(optional)

DIRECTIONS

Combine all the ingredients in a large bowl for an exciting salad treat.Dehydrationgives theseedsa toasty flavor, though this stepcanbeskipped ifyouarepressedfortime.

FastAvocadoSaladBYSTEPHENARLIN

ADVANCED PREP: None IMMEDIATE PREP: 10 min YIELDS 2 to 3 cups SPECIAL EQUIPMENT NoneINGREDIENTS

3to4handfulswildororganicgreensand/orherbs2largeavocados,pitted,peeled,anddiced30to40RawPower!Olives1tablespoonextravirgincold-pressedoliveoil1mediumorange,peeledandjuiced

DIRECTIONS

Make a bed ofwild or organic greens and/or herbs.Add the avocado, olives,oliveoil,andorangejuicetotaste.Note:RawPower!olivesare free-grownKalamata-styleolivespacked inpurewater,adashoffreshoregano,1ripecayennepepper,andadashofCelticseasalt.Call(800)205-2350toorderbyphoneorvisitwww.sunfood.comformoredetails.

KaleMedicineSaladBYMAYAADJANI

ADVANCEDPREP:NoneIMMEDIATEPREP:15–20minSPECIALEQUIPMENTNoneSERVES2

INGREDIENTS

Forthesalad:1bunchLacinatokale1–2ripeavocados1zucchini

½1largebeet1bunchbasil2″gingerroot2″turmericroot

Forthedressing:1clovegarlic,pressed¼cupoliveoilCelticseasalttotasteGreenpowdertotaste(seebelow)LemonjuiceAgaveNectar(totaste)

DIRECTIONS

Mixdressingingredientsinasmallbowlwithaforkuntilsmooth.Placefinelychopped kale in a large bowl, pour on dressing and massage with love andgratitude.Themassagingsoftensthekale.De-pitavocadosandsliceintocubes,choporshredthebeet,zucchini,turmericandgingerrootandaddtobowl.Addthebasilleaves,wholeorchopped.Contributor’snote:This yummy, highly potent anddeeply nourishingmeal isrichinchlorophyll,essentialaminoacids(protein)andminerals.Eatenregularlythe body will begin to ask for it. Vitamineral Green powder by HealthforceNutritionals is highly recommended, or Spirulina is also excellent and readilyavailable.

KaleMixedGreenSaladBYABEBAWRIGHT

ADVANCEDPREP:NoneIMMEDIATEPREP:25minSERVES15SPECIALEQUIPMENTNoneINGREDIENTS

Forthesalad:

1to2bunchesdinosaurkale1redbellpepper,chopped¼redonion,chopped½cupgreenonion,chopped¼cupfreshdill,chopped3clovesgarlic,crushedingarlicpress½cupdriedcranberries(optional)2tomatoes,chopped(optional)½to1poundmixedsaladgreens

Forthedressing:namashoyutotastelemonjuiceorapplecidervinegartotasteoliveoiltotastehoneytotaste

DIRECTIONS

Tear thekale intobite-sizepieces.To tenderize it,massageby squeezinguntilthefibersarebrokendown.Graduallyworktheingredientsof thedressingintothekaleasyoumassageit.Start by sprinkling the nama shoyu on the kale.Massage, then add the lemonjuiceorapplecidervinegar.Massageagain.Addtheoliveoil,andcontinue tomassage.Addthehoney,andmassageuntilthekalefeelslimp.Thereshouldbeextradressinginthebottomofthebowl.Adjusttotasteandaddthe pepper, onions, dill, garlic, cranberries (if using), tomatoes (if using), andmixedgreens.Gentlytossthesaladandserve.

Karyn’sTomatoandPeaSaladBYKARYNCALABRESE

ADVANCED PREP: 1 to 2 hours to marinate IMMEDIATE PREP: 20 min SERVES 4 SPECIAL EQUIPMENT

BlenderINGREDIENTS

Forthedressing:¼cuplemonjuice1tablespoonhoney1tablespoontahini¼cupBraggLiquidAminos¼cupcold-pressedoil,sesameoilpreferredForthesalad:3or4tomatoes,chopped¼ cup fresh or frozen peas or trimmed beans cut into ½-inchpieces1greenonion,whiteandpartofgreen,chopped

DIRECTIONS

In the jar of a blender, combine lemon juice, honey, tahini and Bragg LiquidAminos. Blend, then slowly add the sesame oil to make a thickmixture. Setaside.Inabowl,combinethechoppedtomatoes,peasandgreenonion.Mixwiththedressingandtoss.Coverandmarinateintherefrigeratororatroomtemperaturefor1to2hours.Stirandserve.

LentilSaladBYRITAROMANO

ADVANCEDPREP:2to3daysforlentilsIMMEDIATEPREP:25minSERVES6SPECIALEQUIPMENTBlenderINGREDIENTS

3cupslentils,sprouted½redonion,minced

1youngparsnip,shredded½yellowpepper,minced1tablespoonorangepeel,grated¼cuptahini1ormorelemons,juicedpinchcayenneBraggLiquidAminosorsoysaucetotaste½bunchparsley,cleaned,stemmed,minced½teaspoondriedthyme

DIRECTIONS

Combinethelentilsprouts,onion,parsnip,yellowpepper,andorangepeelandsetaside.Blendthetahini,lemonjuice,cayenne,andBraggLiquidAminosorsoysaucewithenoughwatertomakeathindressing.Transfertoabowlandmixintheparsleyandthyme.Pourthedressingoverthelentilsaladandenjoy.

MarinatedBabyBokChoySaladBYMATTSAMUELSON

ADVANCED PREP: None IMMEDIATE PREP: 20 min SERVES 4 SPECIAL EQUIPMENT BlenderINGREDIENTS

Forthesalad:4headsbabybokchoyor1largebokchoy,leaveschoppedinto½-inchstripsandstemsslicedthinly1largecarrot,shavedintostripswithavegetablepeelerForthemarinade:1smalllemon,juiced

1lime,juiced4to5largedates2-inchpieceor3tablespoonsginger,thinlysliced½cupoliveoil3tablespoonsnamashoyu

DIRECTIONS

Blend all the marinade ingredients together well. Combine half the marinadewithbokchoyandcarrotsandmixwell.Addmoremarinadeasdesired.

MarinatedCollardRibbonsBYRHIO

ADVANCED PREP:6–9hoursorovernight tomarinadeIMMEDIATE PREP:10minSERVES 2SPECIAL

EQUIPMENTNoneINGREDIENTS

1bunchcollardgreens,stemsremoved(saveforjuicing)

Forthemarinade:1to1½tablespoonsoliveoilandflaxseedoilmixed½to1lemonorlime,juiced1tablespoonnamashoyuorasprinkleofCelticseasalt

DIRECTIONS

Placethecollardleavesoneontopoftheotherandthenfoldtheminhalf.Rollthewholebunchintoatightroll.Startingatoneendoftheroll,cutthecollardgreensintoverythinsliversandtransfertoalargebowl.Mixtogethertheoil,lemonjuice,andnamashoyuforthemarinade.Pour themarinade over the greens and tosswell until all the ribbons arewellcoated. Cover the greens andmarinate in the refrigerator overnight. This dish

willkeepfor2to3daysintherefrigerator.Hint:Weighdownthegreensbyplacingsomeheavyplatesontop.Theweighthelpsthemarinadepenetrateintotheleavestosoftenthemup.Variation1:Addsprouted,blanched,anddehydratedalmonds;thinlyslicedredbellpepper;dicedonions,andshallotsorscallions.Variation 2: Add mellow white miso mixed with a little water and pressedgarlic.Variation3:AddSpicyPartyMix.Variation4:Thisrecipealsoworkswellwithredandgreenchardleaves,kaleandbeettops.Variation 5: Wild leafy plants, such as amaranth and lamb’s-quarter can bechopped andmixedwith themarinade for a delicious alternative to cultivatedherbs.

Nature’sFirstSlawBYJACKIEAYALAANDDAVIDSTEINBERG

ADVANCED PREP: None IMMEDIATE PREP: 30minYIELDS 5 to 6 cupsSPECIAL EQUIPMENT Cuisinart,VitaMixINGREDIENTS

Fortheslaw:1cupgreencabbage1cupSavoycabbage½cupchoppedblackkale½cupchoppedcarrot½cupchoppedbroccoli3tablespoonschoppedredonion1tablespoondicedgarlic½cupchoppedcelery(softinnerheartincludingleaves)1 tablespoon diced fresh herbs, such as parsley, dill, basil, andmint

Forthedressing:1youngcoconut,waterandmeat¼cuplemonjuice2clovesgarlic,withskin1tablespoondill,chopped1tablespoonCelticseasalt2honeydates,pitted½cupstonecrushedoliveoil

DIRECTIONS

Place both the green and Savoy cabbage in your food processor. (If Savoycabbageisunavailableuse2cupsofthegreencabbage.)Processuntilfine.Scrape the sides of themachine, andprocess again.Transfer the cabbage to alargebowl.Placealltheremainingingredientsreservedfortheslawinyourfoodprocessorand process until fine. Scrape the sides, and process again. Add this to thecabbageandmixtogetherthoroughly.Blendthecoconutwaterandmeatwiththelemonjuice,garlic,dill,seasalt,anddatesuntilsmooth.Addtheoliveoilandblenduntilcreamy.Pourthesauceovertheslaw,mixthoroughly,andenjoy!

“No”EggSaladSpreadBYSHARONELAM

ADVANCEDPREP:NoneIMMEDIATEPREP:10minSERVES4SPECIALEQUIPMENTNoneINGREDIENTS

1poundAlmondCheese3to4stalkscelery1smallonion1teaspoonfreshgroundmustard

½to1teaspoonfreshgroundpepperpinchCelticsalt1½teaspoonsapplecidervinegar1to2teaspoonsturmeric(forcolor)

DIRECTIONS

Mixall ingredients.Adjustspicestotaste.Allowthespreadsitforat leastonehourtoallowalltheflavorstoblendbeforeserving.

OrangeSpinachSaladBYRHONDAMALKMUS

ADVANCED PREP: None IMMEDIATE PREP: 20 min YIELDS 4 to 5 cups SPECIAL EQUIPMENT NoneINGREDIENTS

Forthesalad:1cupsmallorangeslices,suchasmandarin,cutinhalfhandfulromainelettuceleaves,tornintobite-sizepieceshandfulspinachleaves,tornintobitesizepieces½cupgreengrapes,cutinhalf½cupgreenonions,chopped1cupalmonds,choppedForthedressing:⅔cupextravirginoliveoil⅓cupfreshorangejuice⅛to¼cuphoney1teaspoonceleryseed3tablespoonsfreshlemonjuice1teaspoondrymustard(optional)

DIRECTIONS

Combineorange, lettuce,spinach,grapes,onions,andalmonds.Mixwell. Inajar,combinetheoliveoil,orangejuice,honey,celeryseed,lemonjuice,anddrymustard(ifusing).Shakewell.Pourthedressingoverthesaladandenjoy!

QuinoaTabouliBYELAINALOVE

ADVANCED PREP: 2 to 3 days IMMEDIATE PREP: 20 min SERVES 6 SPECIAL EQUIPMENT NoneINGREDIENTS

4cupssproutedquinoa(about2cupsbeforesprouting)4greenonions,thinlysliced20mintleaves,minced1largetomato,seededandfinelydiced¾cucumber,peeledinstrips,seededandfinelydiced(ifusinganEnglishcucumber,don’tseedit)¼cupparsley,minced4to6tablespoonsextravirginoliveoil3to5tablespoonslemonorlimejuice1 to 2 tablespoons tamari or Bragg Liquid Aminos or 1 to 2teaspoonsCelticseasalttotaste½teaspoonfennelseed,soaked1hourifdesired

DIRECTIONS

Mixeverything together ina largebowl.Let sit1hour toallow the flavors tomeldbeforeserving.Hint:Tosproutthequinoa,soakfor4to8hours,drainwaterandrinse.SproutinajarorinTheAmazingNutMilk,JuiceandSproutBagforanother18hoursormore,rinsingthequinoaevery8hours.Totestwhetherthesproutsareready,chewone.Itshouldbefirm,yetsoft—andnottoocrunchy.

RainbowVeggieSlawBYJOHNLARSEN

ADVANCED PREP:None IMMEDIATE PREP: 20minSERVES 6 to 8SPECIALEQUIPMENT Food processor,coffeegrinderINGREDIENTS

Forthesalad:½mediumheadpurplecabbage1yellowonion1largeheadbroccoli1headcauliflower2redbellpeppers2yellowbellpeppers

Forthedressing:½cupoliveoilseasalttotaste2teaspoonswhitepepper1cupmacadamianuts1to1½lemons,juiced

DIRECTIONS

Roughlychopthecabbage,onion,broccoli,cauliflower,bellpeppers,andcarrotsandprocesstogetherinafoodprocessoruntilmixtureisgranulated.Transfertheshreddedvegetablestoalargebowl.Grindthemacadamianutsinacoffeegrinderorasmallblender.Mixthelemonjuice,oliveoil,seasalt,andwhitepeppertogetherandcombinewiththegroundmacadamianuts.Slowlypouroverveggieswhilemixing.Addextrasalttotaste.

Red-Hot-Pepper-Powerman’sTasmanianTandooriCucumberSaladBYJACKIEAYALAANDDAVIDSTEINBERG

ADVANCEDPREP:5to8daysforsprouting;30minforsoakingIMMEDIATEPREP:20minYIELDS

10cupsSPECIALEQUIPMENTBlenderINGREDIENTS

3mediumpickledcucumbers,cutonbias(seeHint)3smallyellowsquash,cutonbias(seeHint)1mediumredonion,slicedintothinhalfmoonsmeatfrom2youngThaicoconuts1cupromainelettuce,choppedsmall1cupbroccoli,finelydiced,includingstems1cuparugula,chopped1bunchcelery“hearts,”diced2cupssunflowergreens1cupcashews,soakedfor30minutes

DIRECTIONS

Mixalltheingredientstogetherinalargewoodorglassbowl.Hint:Tocutona“bias”(afancydiagonalcut),simplycutthecucumbersinhalflengthwise,placethemcutsidedown,andcut2timeslengthwise(horizontally).Chopfromthetopofthecucumbertothebottomdiagonally,andpresto!

Simple&SaucyCucumber-CoconutSaladBYELAINALOVE

ADVANCEDPREP:20minformarinatingIMMEDIATEPREP:15minSERVES4SPECIALEQUIPMENTNoneINGREDIENTS

Meatof2youngcoconutsor¾cupdried,shreddedcoconut

1largecucumber,peeled,halvedandthinlysliced¼largeredonionpeeled,halvedandthinlysliced1norisheet,tornintosmallsquaresor2tablespoonsdulse flakesor1smallhandfulofdulsetornintopieces½teaspoongarlicpowder¾teaspoonCelticseasalt2teaspoonsliquefiedcoconutoiloroliveoil

DIRECTIONS

Mixeverythingtogetherinabowlandletmarinateforatleast20minutesbeforeserving.Thissaladwillkeepintherefrigeratorforatleast2days.

SpinachHizikiSaladBYRITAROMANO

ADVANCEDPREP:6to9hoursformarinating;5to8daysforsproutingIMMEDIATE PREP:25minSERVES4SPECIALEQUIPMENTFoodprocessorINGREDIENTS

1poundbabyspinach½cuphiziki,soakedanddrained2tablespoonschives,minced1carrot,shredded1ormorelimes,juiced2tablespoonsextravirginoliveoilgarlic-flavoredBraggLiquidAminos,totaste(seeHint)cumintotaste(about½teaspoon)2tablespoonsparsley,chopped1clovegarlic,pressedradicchioleavesandsunflowersprouts

DIRECTIONS

Chopthespinachforafewseconds in thefoodprocessorusing the“S”blade.Combine the spinach,hiziki, chives, carrot, lime juice,oliveoil,BraggLiquidAminos,cumin,parsley,and1clovegarlicinalargebowl.Mixwellandserveoverabedofradicchioandsprouts.Hint: To make garlic flavored Bragg Liquid Aminos, marinate one or moregarlicclovesintwocupsofBraggovernightor longer.Itwillkeepwell intherefrigerator.

SummerSaladBYROSELEECALABRO

ADVANCEDPREP:5to8daysforsproutingIMMEDIATEPREP:20minSERVES2to3SPECIALEQUIPMENT

NoneINGREDIENTS

Forthesalad:4cupsmixedgreens1tomato,finelychopped½cupredcabbage,finelyshredded½cupsunflowersprouts,chopped1avocado,diced1carrot,shredded¼cupfinelychoppedredonion10sundriedblackolives1tablespoonhempseedsdashCelticseasalt

Forthedressing:2tablespoonscold-pressedextravirginoliveoil1tablespoonrawapplecidervinegar

DIRECTIONS

Combinealloftheingredientsinalargemixingbowlandtossgently.

SunflowerSaladBYVERNCURTIS

ADVANCEDPREP:NoneIMMEDIATEPREP:15minSPECIALEQUIPMENTBlenderSERVES2–3

INGREDIENTS

Salad:3cobscorn,cutoff(oroutofseason,1bagfrozencorn,thawed)⅓mediumredonion,chopped2largetomatoes(1pound),chopped5cupssunflowersprouts

Dressing:⅔redonion½cupoliveoil5garliccloves½cupparsley½cupapplecidervinegar5driedapricots¼cuppinenuts1cupwater

DIRECTIONS

BlendsaladbyhandinbowlBlenddressingingredientsathighspeed

SuperfoodTabouliBYKARENPARKER

ADVANCED PREP: None IMMEDIATE PREP: 20 min SERVES 2 to 4 SPECIAL EQUIPMENT NoneINGREDIENTS

1cupseededanddicedcucumbers2cupsfinelychoppedtomatoes¾cupmincedparsley1tablespoonmincedfreshmint2teaspoonsmincedfreshgarlic½cuphempseeds⅓cupoliveoil⅓cuplemonjuice2tablespoonsCelticseasalt½cupJerusalemartichokes,minceddashcayennepepper

DIRECTIONS

Mixalltheingredientstogetherbyhandinalargebowlandserve.

ThaiSaladBYSHAZZIE

ADVANCEDPREP:24hrsformarinatingIMMEDIATEPREP:35minSERVES4SPECIALEQUIPMENT Juicer,VitaMixINGREDIENTS

Forthesalad:½cupfreshcilantro,finelychopped1tablespoonmincedfreshginger

1smallhotchili,seededandfinelychopped1clovegarlic,minced2tablespoonsoliveoil2tablespoonssesameoil1lemon,juiced1cupdicedredandorangebellpeppers4greenonions,finelychopped1cuprawpeanuts,roughlychopped4cupsportobellomushrooms,stalksandgillsremoved,cubed

Forthedressing:1stickoflemongrass,juiced1inchpiecegalangalroot,juiced1lime,juiced1cupfreshcoconutmeatwithitswaterChinesecabbageleavessmallhandfuldriedsealettuce,soaked2to24hours

DIRECTIONS

Mixthecilantro,ginger,chili,garlic,oliveoil,sesameoilandlemonjuiceinabowl.Addthedicedpeppers,greenonions,choppedpeanuts,andmushroomstothebowlandmixthoroughly.Coverandletmarinatefor24hours.Juice the lemongrass,galangal and the lime.Blend this juicewith the coconutmeatandenoughcoconutwatertomakeasauce.Itmayneedtobeprocessedinafoodprocessorfirst,andthenblendedinacoffeemill,unlessyouhaveahigh-poweredblender.Drain the salad and spoon it on Chinese Napa cabbage leaves. Chop the sealettuceintofineribbonsandspreadthemoverthesalad.Pourthedressingoverthetop.Zestsomeofthelimeandlemonandsprinkleitoverthetop.Contributor’snote:Thisisafillingandheartymeal.

TrioofShavedCabbageswithSweetSesameVinaigretteBYCHADSARNO

ADVANCED PREP: 4 days for sprouts IMMEDIATE PREP: 25 min SERVES 6 SPECIAL EQUIPMENT NoneINGREDIENTS

Forthesalad:1cupNapacabbage,finelyshredded1cupgreencabbage,finelyshredded1cupredcabbage,finelyshredded½cupredandyellowbellpepper,cutintothinstrips1cupAsianbeansproutsForthedressing:¼cupoliveoil3tablespoonsnamashoyu3tablespoonshoneyordatepaste1tablespoonmincedgarlic1tablespoonmincedginger½tablespoontoastedsesameoil(optional)½tablespoonhotpepper,minced½teaspoonCelticseasalt

DIRECTIONS

Separate the 3 cabbages into 3 small bowls. Add an even amount of the bellpepperandAsianbeansproutstoeachbowl.Setaside.Inasmallbowlwhisktogethertheoliveoil,namashoyu,honey,garlic,ginger,sesameoil,hotpepperandseasalt.Beforeserving,tosseachbowlwithanequalamountofdressing.Toserve,placeasmallmoundofeachcabbageontheplate,andgarnishwithseasonednuts.

WakaméEscaroleSaladBYRITAROMANO

ADVANCED PREP: None IMMEDIATE PREP: 25 min SERVES 4 SPECIAL EQUIPMENT Mortar and pestleINGREDIENTS

1headescarole,washedandchoppedfine1smallredonion,minced¼cupwakamé,soakedanddrained2tablespoonsflaxseedoilorextravirginoliveoil1ormorelemons,juiced2carrots,shredded1teaspoonorangepeelzest¼teaspoonfennelseeds,groundwithmortarandpestleHerbamare®,seasaltorBraggLiquidAminostotaste

DIRECTIONS

Discardanydiscoloredortoughescaroleleaves.Combinealltheingredientsinabowlandmixwell.Letthesaladsitforalittlewhilebeforeserving.Thelemonjuiceandsaltwillmarinatetheescarole,givingitanice,tangyflavor.

WeirdSaladBYRHIO

ADVANCEDPREP:Optimal5to8daysforsproutsIMMEDIATEPREP:15minSERVES2to4SPECIAL

EQUIPMENTNoneINGREDIENTS

2cucumbers,cutintothinstrips1ripepear,cubed1banana,slicedandquartered

⅓cupthinlyslicedfennel½mediumonion,slicedhandfulsunflowerseedsorsunflowersprouts¼to½cuprawcarobpowder(ormore)totaste

DIRECTIONS

Combine the cucumber, pear, banana, fennel, onion, and sunflower seeds in abowlandtosseverythingtogetherwell.Addthecarobpowdertotasteandmixwellbeforeserving.

WildRiceSaladBYROSELEECALABRO

ADVANCEDPREP:3 to5daysforsproutsIMMEDIATE PREP:20minSERVES2 to4SPECIALEQUIPMENT

NoneINGREDIENTS

1½cupswildrice,soaked3to5days½cupfinelychoppedredbellpepper¼cupcorn1carrot,shredded2stalkscelery,finelychopped¼redonion,finelychopped2tablespoonsparsleyfinelychopped1tomato,diced4tablespoonscold-pressedoliveoil2tablespoonslemonjuice½teaspoonCelticseasalt

DIRECTIONS

Combinealloftheingredientsinamixingbowlandmixwell.

WinterSaladBYJOHNFIELDER

ADVANCEDPREP:NoneIMMEDIATEPREP:20minSERVES3SPECIALEQUIPMENTNone1beet1¾-inchpiecefreshginger1clovegarlic1bunchbasil3sprigscoriander(cilantro)1carrot,grated1stalkcelery,choppedlettuceleaves3tomatoes¾cuppumpkinseedsDIRECTIONS

Gratethebeetandgingerveryfinely.Chopthegarlic,basil,andcorianderfinelyandmix togetherwell.Addgratedcarrot, choppedcelery, tomatoes, and somelettuceleaves.Mixwellandsprinklepepitaseedsontop.

YammySeaSaladBYJOHNLARSEN

ADVANCED PREP: 20min for soaking IMMEDIATE PREP: 20minSERVES 6SPECIAL EQUIPMENT SpiralslicerINGREDIENTS

Forthesalad:2largeyams,peeled2cupsdriedhiziki,soakedfor20minutesinwarmwaterForthedressing:½cupextravirginoliveoil¼cuprawapplecidervinegar7largeclovesgarlic,minced

¼cupnamashoyu1largebunchofbasil,stemsremoved,minced½teaspooncayennepepper

DIRECTIONS

GratetheyamsintothinnoodleswithaSaladacco®orspiralizer.Chopthehizikiinto1-inch-longstrips.Mix all of the ingredients except vinegar and nama shoyu together in a largebowl.Adjustthequantityofvinegarandnamashoyutotaste.

ICan’tBelieveIt’sNotWaldorfSaladBYSHAZZIE

ADVANCEDPREP:NoneIMMEDIATEPREP:35minSERVES1SPECIALEQUIPMENTCoffeemillorblenderINGREDIENTS

Forthedressing:10macadamianuts,halved1clovegarlic,peeledandfinelychopped1stalkcelery,roughlychopped,divided2inchescucumber,chopped2teaspoonshempoilForthesalad:3stalkscelery,roughlychopped,divided1sweetdessertapple,coredandroughlydiced4inchescucumber,chopped½cupwalnuts

DIRECTIONS

Combinethemacadamias,garlic,hempoil,1stalkofchoppedcelery,andabout2 inches of chopped cucumber in a coffee mill, and blend until smooth.Dependingon thepowerofyourblender,youmayhave topause foraminuteduringblendingso thedressingdoesn’tgethot.Thisdressing turnsabeautifulpalegreencolor.Itshouldbeabitthickerthanwhippingcream.Ifit’stoothin,add more nuts. If it’s too thick, add more oil or cucumber. In a large bowl,combinetheapplewiththeremainderofthechoppedceleryandcucumber.Pourthedressingintothebowlandmixsothatallthevegetablesarecoated.Sprinklewithwalnutsandserve.Contributor’snote:Thissaladissotastythatit’sreallyamealonitsown.Justrightforwhenyouneedtosinkyourteethintosomething.

DressingsAlmondDressingBYRHONDAMALKMUS

ADVANCEDPREP:6to8hoursforsoakingIMMEDIATEPREP:10minYIELDS2cupsSPECIALEQUIPMENT

BlenderINGREDIENTS

⅔cupdistilledwater⅓cupfreshlemonjuice¾cupalmonds,soakedovernightanddrained1garlicclove,peeled(or1teaspoongarlicpowder)½teaspoondrieddillweed2teaspoonsdriedparsleyflakesCelticseasalttotaste(optional)

DIRECTIONS

Blendthewaterwiththelemonjuiceandalmonds.Addthegarlic,dill,parsley,andseasalt,ifusing.Stirtomixwell.Coverandchill.

AsianDressingBYNOMISHANNON

ADVANCED PREP: None IMMEDIATE PREP: 15 min YIELDS ¾ cup SPECIAL EQUIPMENT BlenderINGREDIENTS

5tablespoonswater,ormore,totaste4tablespoonstamari,soysauceornamashoyu¼cupmincedscallions2tablespoonsrawtahini2tablespoonssesameoil1tablespoonhoney,2teaspoonsmaplesyrup,or1pitteddate1tablespoongratedginger1clovegarlic,pressed¼teaspoonChinesefive-spicepowder1pincheachcayenneandcumin

DIRECTIONS

Stireverythingtogetheruntilwell-mixed.

CreamyCuminSaladDressingBYELAINALOVE

ADVANCEDPREP:6to8hoursforsproutsIMMEDIATEPREP:15minSERVES6to8SPECIALEQUIPMENT

NoneINGREDIENTS

1 cup soaked sunflower seeds, almonds, or sesame seeds (¾ cupbeforesoaking)1½clovesgarlic,peeled½cupcilantroleaves1teaspoonCelticseasalt

3tablespoonslemonjuice(about1lemon)or1½teaspoonsapplecidervinegar⅛cupflax,hemporoliveoil½teaspooncuminpowder

DIRECTIONS

Thoroughly blend all ingredients with 1 cup water. Serve over a fresh greensalad.Thisdressingmay thicken inyour refrigerator, soyoumayneed to addmorewaterlater.Itwillkeepforupto2weeksintherefrigerator.

CreamyItalianDressingBYJOHNLARSEN

ADVANCED PREP: None IMMEDIATE PREP: 15 min YIELDS 4 cups SPECIAL EQUIPMENT BlenderINGREDIENTS

¼cupnamashoyu½cupoliveoil¼cupfreshbasil¾cuprawapplecider¼cupfreshoregano½teaspooncayennepepper4clovesgarlic,chopped1tablespoongranulatedkelp2bellpeppers,chopped2tablespoonsnutritionalyeast1cupsunflowerseeds1to1½teaspoonsdulseflakes

DIRECTIONS

Blendalltheingredientstogetherwith2cupsofwateruntilcreamy.

CreamyMacRanchDressingBYKARIECLINGO

ADVANCED PREP: None IMMEDIATE PREP: 10 min YIELDS 2 cups SPECIAL EQUIPMENT BlenderINGREDIENTS

½to1fullcuprawmacadamianuts⅓cuprawapplecidervinegarorlemonjuice⅔cupcold-pressedoliveoil1teaspoonseasaltItalianseasoningtotaste½tablespoonsage

DIRECTIONS

Blendthemacadamianutswith¼to½cupofwater(dependingonthethicknessdesired).Addtheapplecidervinegar,oliveoil,seasalt,Italianseasoningandsage.Blendthoroughly.

Dragon’sDressingBYJEREMYSAFRON

ADVANCED PREP: 45 min for soaking IMMEDIATE PREP: 20 min SERVES 2 to 4 SPECIAL EQUIPMENT

BlenderINGREDIENTS

1cupmiso1cupblacktahini1Medjooldate,soakedandpitted

¼cuplemonjuice¼cupgingerjuice¼cupoliveoilorgarlicchiliflaxoil

DIRECTIONS

Blendalltheingredientswith2cupsofwateruntilcreamy.

GreenOnionDressingBYJALISSALETENDRE

ADVANCED PREP: None IMMEDIATE PREP: 10 minYIELDS 2 to 3 cups SPECIAL EQUIPMENT BlenderINGREDIENTS

3greenonions1cupoliveoil⅓cuprawapplecidervinegar⅓cuphoney1½teaspoonsHerbamare®orseasalt

DIRECTIONS

Placealltheingredientsinablenderandmixuntilcreamy.

HighVibeDressingBYSHAZZIE

ADVANCED PREP: None IMMEDIATE PREP: 10 min (20 min if juicing)YIELDS 1 ½ cups SPECIAL

EQUIPMENTCoffeegrinderorblenderINGREDIENTS

4tablespoonsunsoakedsunflowerseeds,groundtofinepowder

1cupcucumberjuice(optional)4 sprigs mint, finely chopped minced garlic, onion or herbs(optional)

DIRECTIONS

Inacoffeegrinder,blendgroundsunflowerseedswith½cupwaterorcucumberjuiceuntilsmooth.Addmorewaterorcucumberjuicetodesiredthickness(ifthecoffeegrinderistoosmall,youmayhavetotransferthemixturetoablender,ormixintherestoftheingredientsbyhand).Addthemintandblendagainuntilsmooth.Addmincedgarlic,onion,orotherstrongherbsandspicestothedressingifyoulike.Enjoyasadiporoveraleafygreensalad.

HizikiSaladDressingBYRITAROMANO

ADVANCED PREP: None IMMEDIATE PREP: 10 min YIELDS 2 cups SPECIAL EQUIPMENT BlenderINGREDIENTS

1cupmacadamianuts1largelime,juiced2tablespoonsdriedhiziki1largeclovegarlic,peeled1tablespoonmellowyellowmisopinchcayenne(optional)

DIRECTIONS

Putallingredientsinblenderwith½cupwaterandwhipintoacreamydressing.Serveovergreensorvegetables.Variation:Substitutealmondsforthemacadamias.

HoneyMustardDressingwithPoppySeedsBYELAINALOVE

ADVANCED PREP: None IMMEDIATE PREP: 15 min YIELDS 1 ½ cups SPECIAL EQUIPMENT BlenderINGREDIENTS

¼cuppreparedDijonmustard¼cuphoney1teaspoonCelticseasalt¼cuplemonorlimejuice1tablespoonpoppyseeds

DIRECTIONS

Blend all ingredients with⅓ cupwater until wellmixed.May be stored in aglassjarintherefrigeratorforupto2weeks.

IndianMangoCurryDressingBYQUINTESSENCERESTAURANT

ADVANCED PREP: None IMMEDIATE PREP: 15 minYIELDS 1 to 2 cups SPECIAL EQUIPMENT BlenderINGREDIENTS

1mediummango,pitted1tablespoonyellowcurrypowder1tablespoongarammasala1teaspooncardamom1teaspoonseasalt¼cupcold-pressedoliveoilfromadarkbottle

DIRECTIONS

Blendalltheingredientsinahighspeedblenderuntilcreamyandsmooth.

Oil-FreeDressingBYJACKIEAYALAANDDAVIDSTEINBERG

ADVANCED PREP: None IMMEDIATE PREP: 20 minYIELDS 5 to 6 cups SPECIAL EQUIPMENT BlenderINGREDIENTS

1to2cupsspringwater⅓cupblackradish1wholecucumber,chopped1handfulItalianparsley4tablespoonsfreshherbs,suchasbasilandrosemary,chopped½cupcitrusjuiceblend(lemon/lime)1tablespoonCelticseasalt2largeclovesgarlic,withskin1inchpieceofginger,dicedsmall1teaspooncayennepepper3tablespoonscuminpowder1tablespoonturmeric⅓cuprawhoney10Italianolives,diced1largeavocado(ripeandfirm),peeledwithpitremoved

DIRECTIONS

Blend thespringwater, radish,cucumber,parsley, freshherbs,citrus juice, seasalt, garlic, ginger, cayenne, cumin, turmeric, and honey. Add the olives andavocado, and blend a little longer until smooth. The dressing should be ultragreenandcreamy,likesoup.Servewithalargegreensalad,andenjoy.

PineappleAniseDressingBYQUINTESSENCERESTAURANT

ADVANCEDPREP:NoneIMMEDIATEPREP:15minYIELDS2to3cupsSPECIALEQUIPMENTBlender2cupschoppedfreshpineapple1wholepittedpeach1tablespoonaniseseeds¼cupcold-pressedoliveoilfromadarkbottle½teaspoonseasalt

DIRECTIONS

Inahighspeedblendermixalltheingredientsuntilcreamyandsmooth.

PremierFrenchDressingBYNOMISHANNON

ADVANCEDPREP:NoneIMMEDIATEPREP:10minSERVES1SPECIALEQUIPMENTNoneINGREDIENTS

4tablespoonsflaxseedoil2tablespoonslemonjuiceorbalsamicvinegar½to1teaspoonmaplesyrup(optional)1½teaspoonssoysauce,tamariorapinchofseasaltfewdropssesameoil(optional)

DIRECTIONS

Whiskalltheingredientstogetherwithaforkandimmediatelypouroverasalad.Contributor’s note: This dressing is a great way to enjoy flaxseed oil, whichcontainsimportantessentialfattyacids.

Robert’sHempLemonCaesarDressingBYROBERTYAROSHANDLISASOTO

ADVANCED PREP: None IMMEDIATE PREP: 15 minYIELDS 3 to 4 cups SPECIAL EQUIPMENT BlenderINGREDIENTS

1cupoliveoil1cuplemon,peeled½teaspoonblackpepper⅓cupwhiteonion4clovesgarlic½teaspoonCelticseasalt⅓cupgroundsesameseedsohempseeds1heapingtablespoontahini1heapingtablespoonmiso¼cupalmondpulp(optional)¼teaspoondryoregano10pittedKalamataolivesandjuice

DIRECTIONS

BlendalltheingredientstogetherinaVitaMixforarichandcreamydressing.

SweetBasilOilSaladDressingBYMATTAMSDEN

ADVANCED PREP: None IMMEDIATE PREP: 20 min YIELDS 3 cups SPECIAL EQUIPMENT BlenderINGREDIENTS

1cupThaicoconutwater½cuporganic,cold-pressedoliveoil

1cupfreshorganicbasilleaves,stemsremoved1to2clovesorganicgarlic,peeled¼cupfresh,organiclemonjuice⅛cupnamashoyupinchCelticseasalt¼cuporganicdates,pitsremoved

DIRECTIONS

Combine all ingredients in a blender and mix well. Serve over your favoritemixedgreens.Variation:Thebasil in this recipecanbesubstitutedbymint,dill,cilantro,ortarragon,foradifferentflavor.

TahiniDressingBYJINJEEANDSTORMTALIFERO

ADVANCEDPREP:NoneIMMEDIATEPREP:15minSERVES4SPECIALEQUIPMENTNoneINGREDIENTS

1jarraworganicsesametahini(about2½cups)4lemonsorlimes,juiced2to3clovesgarlic,pressedCelticseasalttotaste

DIRECTIONS

Mix the tahiniand lemon juice inabowl.Add thegarlicandsea salt to taste.Transferthemixtureintoajarandspoontheremainderintoabowl.Mix2tablespoonsofthemixturewith1tablespoonofwaterandyouhaveyoursaladdressing.Adjusttheamountofwatertothedesiredthicknessofdressing.

Variation1:Foratahinidip,justaddlesswater.Variation2:Foratahini“cheese,”omitthewater.Spreaditoncelery,optionallywithasprinkleofcayenne.

WildLiveUndressingBYJACKIEANDGIDEONGRAFF

ADVANCED PREP: 12 to48hours for soaking IMMEDIATE PREP: 30minSERVES 8SPECIAL EQUIPMENT

FoodprocessorINGREDIENTS

2garliccloves,choppedfine1cupBrazilnuts,washed,soakedfor2hours,anddrained¼cupnamashoyu2tablespoonsfreshrosemary2tablespoonsfreshsage,choppedfineseasalttotaste2tablespoonsunpasteurizedmiso2cupswildrice,washed,soakedfor12to48hours,anddrained1onion,choppedfine3stalkscelery,choppedfine½cupfreshcranberries,forgarnish

DIRECTIONS

Placethegarlicinthefoodprocessorandprocesswell.AddtheBrazilnutsandprocesstoarice-liketexture.Addthenamashoyu,rosemary,sage,seasalt,andmiso,andblendwell.Transferthemixture toabowlandadd thewild rice,onions, andcelery.Stirwell, andgarnishwithfreshcranberries.

Abeba&Anna’sIt’sReallySoup!BYABEBAWRIGHTANDANNAFISK

ADVANCED PREP: None IMMEDIATE PREP: 30 min SERVES 8 to 10 SPECIAL EQUIPMENT BlenderINGREDIENTS

10to11freshRomatomatoes,chopped½redoryellowonion,peeledandchopped4clovesgarlic,peeledfreshbasiltotastefreshdilltotaste2tablespoonslemonjuiceCelticsalttotaste2tablespoonsoliveoil

⅛to¼cupraisins1to2redbellpeppers¼jalapeñopepper(optional)1cupsundriedtomatoes,finelychopped(divided)1avocado,cubed1earofcorn,cutfromcob½sweetyellowpepperfinelychoppedparsley,forgarnish

DIRECTIONS

Inablender,combine6ofthetomatoeswiththeonion,garlic,basil,dill,lemonjuice,seasalt,oliveoil, raisins,redbellpepper, jalapeño(ifusing),and½cupwater.Blendwell.Add½cupofthesundriedtomatoes,alittleatatime.Blendwell.Inalargebowl,combinetheavocado,remainingfreshanddriedtomatoes,corn,and the sweet yellow pepper. Pour the blended mixture over the choppedvegetables,andstirwell.Garnishwithparsley.Contributor’s note: This recipe was created at a 2002 Raw Chef’s TrainingRetreatconductedbyVictoriaBoutenko.Thissoupwasahit—thestudentswerescrapingthebowlandbeggingfortherecipe.

AfricanSpicySesameSoupBYSHAZZIE

ADVANCEDPREP:NoneIMMEDIATEPREP:15minSERVES4SPECIALEQUIPMENTCoffeegrinder,blenderINGREDIENTS

1teaspooneachcoriander,cumin,andcardamomseeds½cupsesameseeds½cuptahini1cupfinelychoppedtomatoes

2stalkscelery,finelychopped1largeonion,finelychopped1-inchpiecefreshginger,finelychopped2clovesofgarlic,peeledandfinelychopped½teaspooncayennepepper1teaspoonturmeric½cupsweetcorn1dessertspoonsesameoil

DIRECTIONS

Grindthecoriander,cumin,cardamomandsesameseedsinacoffeegrinder.Inablender,combinethetahiniwiththegroundseeds,tomatoes,celery,onion,ginger,cayenne,andturmeric.Blendthisuntilsmooth.Pourintoservingdishes,andpileequalamountsofsweetcorninthemiddleofeachdish.Sprinkleonalittlemorecayennefordecoration.Contributor’snote:ThissoupisbasedontraditionalAfricanflavors.

AvoSoupBYSTEPHENARLIN

ADVANCED PREP: None IMMEDIATE PREP: 15 min SERVES 2 to 3 SPECIAL EQUIPMENT BlenderINGREDIENTS

2largeavocados,skinsandpitsremoveddistilledwater1cupchoppedzucchini1mediumcucumber,chopped½cupcorn1mediumtomato,chopped¼cupchoppedgreenonion

1tablespoonfreshcilantro

DIRECTIONS

Combine1to1½avocadoswiththecucumber,tomato,andcilantroinablender.Blend,addingdistilledwatertoreachdesiredconsistencyandpourintoabowl.Chop the remaining½ avocado into small cubes and stir into the soup, alongwiththezucchini,corn,andonions.

BlendedSaladBYPAULNISON

ADVANCEDPREP:NoneIMMEDIATEPREP:5minSERVES1SPECIALEQUIPMENTBlenderINGREDIENTS

1handfulleafygreens(lettuceorspinacharebestforthisrecipe)½cucumber1stalkcelery½lemon,juiced1handfulsunflowersprouts(optional)½redpepper(optional)1avocado1teaspoonflaxseedoroliveoil(optional)1tomato

DIRECTIONS

Blendallingredientsandserve.

Borscht

BYVICTORIABOUTENKO

ADVANCED PREP: None IMMEDIATE PREP: 20 min SERVES 7 to 10 SPECIAL EQUIPMENT Blender orVitaMixINGREDIENTS

3beets,peeled1smallrootginger,sliced3to4clovesgarlic,peeled6to7bayleaves2carrots,chopped2stalkscelery2tablespoonsapplecidervinegar1tablespoonhoney3to4oranges,peeled,seedsremoved1cupoliveoilseasalttotaste½cupwalnuts¼headcabbage,dicedorgrated1to2carrots,dicedorgrated1bunchparsley,dicedorgrated

DIRECTIONS

Blendthebeets,ginger,garlic,andbayleaveswith2cupswaterinablenderorVitaMix.Pourthemixtureintoabigbowl.Blendthecarrots,celery,applecidervinegar,oranges,honey,oliveoil,andseasaltwith2cupswaterabout30seconds.Stoptheblender;addthewalnutsandblend on low speed very quickly, so they break into small pieces but do notblend.Pourinthesamebowlandstir.Addthecabbage,carrots,andparsleytotheblendedmixture.Stirandserve.

BroccoliSoupBYJALISSALETENDRE

ADVANCED PREP: None IMMEDIATE PREP: 10 min SERVES 4 SPECIAL EQUIPMENT BlenderINGREDIENTS

1cuprawunsaltedcashews2cupsbroccoli2tablespoonschoppedonions¼cupfreshcilantro¼avocado,skinandpitremoved1½teaspoonsHerbamare®totasteDIRECTIONS

Blendingredientswith3cupsofwateruntilcreamy.

ButternutSquashSoupBYEDDIED.ROBINSON

ADVANCED PREP:NoneIMMEDIATE PREP:20minYIELDS5 to6cupsSPECIALEQUIPMENT VitaMix orfoodprocessorINGREDIENTS

1cupgratedzucchini1cupgratedbutternutsquash4freshbasilleaves1teaspoonflaxseedoil¼teaspooncayennepepper1tablespoonalmondbutter½cupgratedcarrots2greenonions,chopped1tablespoonparsleyorcilantro1tablespoonBraggLiquidAminos1cuppurifiedwater1tablespoonmaplesyrup(optional)

DIRECTIONS

BlendalltheingredientsinaVitaMixorfoodprocessoruntilcreamy.

Carrot/Orange/PumpkinSoupBYSHARONELAM

ADVANCED PREP: None IMMEDIATE PREP: 20 min SERVES 2 SPECIAL EQUIPMENT BlenderINGREDIENTS

1roundedcuporganicpumpkin,puréedandfresh1½cupsorganiccarrots,puréedpoultryseasoningorpowderedvegetable“chicken”brothpowder,totaste1½teaspoonsgarlicpowder,totaste1½teaspoonsonionpowder,totaste¾to1inchfreshginger,puréedCelticsalttotasteWater

DIRECTIONS

Blendallingredients.Addanyotherseasoningofyourchoicetotaste.Serveatroomtemperature.

ShellyandRay’sCauliflowerSoupCONTRIBUTEDBYJULIERODWELL

ADVANCEDPREP:NoneIMMEDIATEPREP:10minSPECIALEQUIPMENTBlenderSERVES3–4

INGREDIENTS

Forthebase:2–3cupswater½cupnuts½redpepper½jalapenopepper¼to½cupraisins½bunchdill⅓teaspoonsalt

Inthebase/cutintobowls:¼avocado1cupcauliflower

DIRECTIONS

Firstblendwaterandnuts.Thenblendinredpepper,jalapenopepper,avocado,raisins, dill, and salt.Add cauliflower last to thicken.Toblendedmixture addchoppedavocadoandcauliflower.

CeleryChowderBYRHONDAMALKMUS

ADVANCED PREP: None IMMEDIATE PREP: 30minSERVES 3 to 4SPECIAL EQUIPMENT Blender, JuicerINGREDIENTS

4stalkscelery,divided4greenonions,diced,divided1smallzucchini,diced,divided½bellpepper,diced,divided1clovegarlic,minced

1cupcarrotjuice½cupceleryjuice1tablespoonparsley,mincedCelticseasalttotaste(optional)

DIRECTIONS

Blend half of the celery, onions, zucchini, and pepper with the garlic, carrotjuice,andceleryjuice.Addtheremainingvegetables,mincedparsleyandCelticseasalttotaste.Mixwellandenjoy!

ColdNectarineDessertSoupBYVITA-MIX

ADVANCED PREP: None IMMEDIATE PREP: 10 min YIELDS 3 ½ cups SPECIAL EQUIPMENT VitaMixINGREDIENTS

4nectarinesorpeaches,pitted½cupcoldwhitegrapejuice1tablespoonsugarorothersweetenertotaste½lemon,juiced⅛teaspooncinnamonmintleaves,forgarnish

DIRECTIONS

PlacealltheingredientsinyourVitaMixintheorderlisted.SelectVARIABLE,speed#1.Turnon themachineandquickly increase the speed to#10; then toHIGH.Run for 1minute or until smooth.Garnishwithmint leaves and serveimmediately.

CornBellPepperSoupBYMARYRYDMAN

ADVANCEDPREP:6hourstosoaknutsIMMEDIATEPREP:15minSPECIALEQUIPMENTBlenderSERVES2–4

INGREDIENTS

2earscorn,cutoffcob2largeredoryellowbellpeppers,choppedinbigchunks½cupalmonds,soaked2teaspoonsmiso½clovegarlicyoungcoconutmilkorwatertoblend

DIRECTIONS

Blendallingredients,addingwatertodesiredthickness.Contributor’snote:Sweet,SimpleandTasty!

CreamyBellPepperSoupBYQUINTESSENCERESTAURANT

ADVANCED PREP: None IMMEDIATE PREP: 20 min YIELDS 8 cups SPECIAL EQUIPMENT VitaMixINGREDIENTS

2 medium sized red or yellow bell peppers, stems removed,chopped2mediumcucumbers,chopped½mediumredonion,chopped¼cupcold-pressedoliveoilfromadarkbottle

1teaspoonseasalt1teaspooncarawayseeds2mediumclovesgarlic3cupsfilteredwater

DIRECTIONS

Combineall theingredientsinahighspeedblenderandblenduntilcreamyandsmooth.

CreamofShiitakeSoupBYSHAZZIE

ADVANCEDPREP:Noneifalmondmilkisonhand,otherwise½dayIMMEDIATEPREP:15minifserved cold; 1 ½ hr if served warm using dehydrator SERVES 2 SPECIAL EQUIPMENT

Blender,dehydratorforwarmingINGREDIENTS

1cupfreshshiitakemushrooms,hardstemsremoved1tablespoonrawalmondbutter2cupsAlmondMilk½redonion,finelychopped½cupparsley1cupcelery,finelychopped½cupspinach,tightlypackedandfinelychopped1teaspoonsesameoildashseasaltdriedmushrooms,forgarnish

DIRECTIONS

Combine themushrooms, almondbutter, and almondmilk in a blender; blend

well.Addtheonionandtheparsley;stirwell.Pourthesoupintoservingbowls.Mixtheceleryandspinachwiththesesameoil(andalittleseasaltifyoulike).Placeasmallpileof thismixtureinthemiddleof thesoup,andsprinklesomedried mushrooms on top. If you are serving this warm, add the spinach andceleryafterheating.Chineseleavesmakeagreat“bread”forthissoup.

DelhiExpressSoup(fivestar)BYMAYAADJANI

ADVANCEDPREP:NoneIMMEDIATEPREP:20minSPECIALEQUIPMENTChampionjuicer,blenderSERVES

4

INGREDIENTS:

Forthebase:5carrots4stalkscelery2″sliceofbeet1apple2avocados,peeledandde-pitted1redbellpepper,seededandchopped2+teaspoonscurrypowder1clovefreshgarlic,pressed1teaspoonsaltortotaste

Forserving:1avocado,peeled,pittedandcubed2tomatoes,cubed½cucumber,cubedCilantroandfinelychoppedonionforgarnish

DIRECTIONS

Juicethecarrots,celery,beetandapple.Pourjuiceintoblenderandaddtheotherbase ingredients. Blend until smooth. Chop the serving ingredients into fourbowls.Poursoupfromblender intobowlsandgarnishwithcilantroandfinelychoppedonion.

RoseandNeal’s“Dilliflower”SoupCONTRIBUTEDBYJULIERODWELL

ADVANCEDPREP:NoneIMMEDIATEPREP:20minSPECIALEQUIPMENTBlenderSERVES4

INGREDIENTS

Forthebase:⅓cupeachwalnuts,pinenutsandalmonds2clovesofgarlic1chilipepper½redbellpepper½cupcauliflower½cupgrapeseedoil2small(Roma)tomatoes1teaspoonsaltsmallbunchofdill¼onion½avocado1tspcorianderseed3cupswaterjuiceof1lemon

Inthebase/cutintobowls:2tomatoes,cutin¼″chunks½cupcauliflowercutinbitesizepieces½cupbellpeppercutinbitesizepiecesForthegarnish:DillweedGratedlemonrind

DIRECTIONS

Mix all base ingredients in blender. Pour into bowl and add small chunks oftomato, cauliflower, bell pepper, dehydrated mushrooms, dill. Garnish withgratedlemonrind.

FreshCornerGazpachoBYKARYNCALABRESE

ADVANCED PREP: None IMMEDIATE PREP: 30 min SERVES 8 SPECIAL EQUIPMENT BlenderINGREDIENTS

5tomatoes,diced1smallredbellpepper,cored,seededanddiced1smallyellowbellpepper,cored,seededanddiced¼largezucchini,diced½largecucumber,quarteredlengthwiseandthinlysliced¼onion,diced1tablespoonchoppedgarlic½cupoliveoil¼teaspoonorlesscayennepepper,totaste¼bunchparsley,washed,driedandcoarselychopped

3tablespoonsbalsamicvinegar2tablespoonsSpike

DIRECTIONS

In a large bowl, combine the tomatoes, red and yellow peppers, zucchini,cucumber,onionandgarlic.Mixwell.Inasmallbowl,combine theoliveoil,cayenne,parsley,balsamicvinegarandSpike.Whisktogetherandpouroverthevegetables.Ladle 1 ½ cups of this mixture into your blender and blend on high untilGazpachohasliquefied.Pourintobowlandstirtogether.Refrigerateuntilreadytoserve.

FullMontyRawSoupBYMAYAADJANI

ADVANCEDPREP:NoneIMMEDIATEPREP:30minSPECIALEQUIPMENTChampionjuicer,blenderSERVES

4

INGREDIENTS

Forthebase:5carrots5celerysticks2″gingerroot2″slicebeet(approx½medbeet)1celeryroot1avocado,peeledandpitted1redbellpepper,coredandseeded1clovegarlic,pressed1+teaspoonsalt,totaste

½teaspoongroundpepper

Forserving:2tomatoes1avocado1yellowpepper½cucumberparsleyforgarnish

DIRECTIONS

Juice the carrots, celery, ginger root, beet and celery root. Use the pulp inanotherrecipeoraddittoyourcompostpile.Pourjuiceinblenderandblendintheavocado,redbellpepperandseasonings.Chopthetomatoes,thesecondavocado,yellowbellpepperandcucumberinto4bowls.Pourblendercontentsintobowlsandgarnishwithfreshparsley.Enjoy!

GazpachoBYVICTORIABOUTENKO

ADVANCED PREP: None IMMEDIATE PREP: 20 min SERVES 4 to 5 SPECIAL EQUIPMENT BlenderINGREDIENTS

¼cupextravirginoliveoil5largeripetomatoes,chopped2clovesgarlicorspicypeppertotaste1tablespoonrawhoney(datesorraisinsworkjustaswell)¼cuplemonjuice½teaspoonseasalt1bunchfreshbasil

1largeavocado,cutinto¼-inchcubes1mediumbellpepper,cutinto¼-inchcubes5stalkscelery,cutinto¼-inchcubes1smallonion,cutinto¼-inchcubeschoppedparsley

DIRECTIONS

Blendtheoliveoil,tomatoes,garlic,honey,lemonjuice,seasaltandbasilwith½cupofwateruntilsmooth.Pour the soup into a large bowl, and add the chopped avocado, bell pepper,celeryandonion.Mixalltheingredientstogetherandsprinklewithchoppedparsley.

MangoSoupBYSHANNONISLEYSCHNIBBE

ADVANCED PREP: None IMMEDIATE PREP: 30minSERVES 6 to 8SPECIAL EQUIPMENT Blender, JuicerINGREDIENTS

3largeorganictomatoes,chopped2organicavocados,pitsremoved2organicmangoes,sliced,pitsremoved1-inchpiecefreshgingerroot1 tablespoon fresh thyme leaves, loosely packed, plus extra forgarnish20organiccarrots,juiced

DIRECTIONS

Blend the tomatoes,avocados,mangoes,ginger,and thymewithenoughcarrotjuice tocover.Slowlyadd therestofcarrot juicewhileblending.Servewitha

fewthymeleavesontop.

MushroomSouporGravyBYNOMISHANNON

ADVANCED PREP: None IMMEDIATE PREP: 15 min YIELDS 1 cup SPECIAL EQUIPMENT BlenderINGREDIENTS

¼cupalmondbutter½cupwater2cupsquarteredmushrooms1tablespoonmincedonionorshallot(optional)2teaspoonsnamashoyuor½teaspoonCelticseasalt4tablespoonsfinelychoppedmushrooms(forsouponly)

DIRECTIONS

Blend the almond butter and ½ cup water. Gradually add the quarteredmushrooms,onion,andnamashoyu,andblenduntilsmooth.Forsoup,topwithfinelychoppedmushrooms.Contributor’s note: This mixture is very rich, so keep the portions small forsoup.ItisalsoadelicioustoppingforSunGardenBurgers.

RaspberryCreamSoupBYELYSAMARKOWITZ

ADVANCED PREP: None IMMEDIATE PREP: 10min SERVES 2 SPECIAL EQUIPMENT Green Power / StarMachine,blenderINGREDIENTS

3cupsorangejuice(fromabout8to12oranges)

1½cupsrawcashews1boxraspberries1orange,sliced

DIRECTIONS

In a blender, make the stock by blending the orange juice with the cashews,addinghalftheboxofraspberrieslast.Floattheremainingraspberriesandorangeslicesinthebroth.Serveinafancybowl,garnishedwithorangeslices.Hint: Ifyouwanta thickerbroth, startoutblendingwithonly2cupsof juiceandaddthelastcupofjuiceslowlyuntilthedesiredconsistencyisachieved.Contributor’snote:This soup is great on awarmday, or as a dip for parties.Anotherfunideaistoserveitasafonduewiththesoupinthemiddleandthefruitarrangedonaplatteraroundit.

GrahamandDoris’RawsomeTomatoSoupCONTRIBUTEDBYJULIERODWELL

ADVANCEDPREP:NoneIMMEDIATEPREP:15minSPECIALEQUIPMENTBlenderSERVES3–4

INGREDIENTS

Forthebase:5smalltomatoes(approx.1.5cups)¼cupcucumber¼cupsundriedtomato1tablespoonfreshbasil½cuptahini4clovesgarlic1hotpepper(cayenne)

½bellpepper(userestforgarnish)juiceof½lemon¼cupcelery⅛cupfreshonion⅛cupdriedonion1teaspoonsaltApprox.1cupwater

Forthegarnish(choosesomeorall):parsleytomatoesbellpeppersdriedonionpurpleoniongarlicflowers

DIRECTIONS

Blendallsoupbaseingredients,divideintoindividualbowlsandaddgarnish.

RawThaiLemonCoconutSoupBYJINJEEANDSTORMTALIFERO

ADVANCED PREP: None IMMEDIATE PREP: 30 min SERVES 4 SPECIAL EQUIPMENT Juicer, citrus juicerINGREDIENTS

1to2largesquash,juicedmilkof1coconut1to4lemons,juiced,totaste

5mushrooms,chopped2carrots,sliced

DIRECTIONS

Mixall the ingredients together ina largebowl,andheatona lowflameuntilwarm,ifdesired.

SeaweedChowderBYMATTAMSDEN

ADVANCED PREP:60minIMMEDIATE PREP: 15minSERVES 2 to3SPECIALEQUIPMENT Blender, citrusjuicerINGREDIENTS

2ouncesdriedwakaméseaweed3cupsfiltered,distilledorspringwater1cupraw,organicpinenuts2to3clovesorganicgarlic,peeled¼cupfresh,organiclemonjuice½teaspoonCelticseasalt

DIRECTIONS

Inamediumbowl,soaktheseaweedinthewaterfor15to60minutes.Draintheseaweedandtransfertoabowl.Inablender,combinethewater,pinenuts,garlic,lemonjuiceandseasalt.Blendthoroughly.Pourintoabowlandservewithpiecesofthesoakedseaweed.

AlethaandBonnie’sSpicyRainbowGarlicSoup

CONTRIBUTEDBYJULIERODWELL

ADVANCEDPREP:NoneIMMEDIATEPREP:15minSPECIALEQUIPMENTBlenderSERVES4

INGREDIENTS

Forthebase:½to¾cuppinenuts2tablespoonsormoreoliveoiljuiceof½lemon6–8smalltomatoes(cherryorother)6–8clovesgarlicsalt2driedcayennepeppers

Inthebase/cutintobowls:Avocado, cucumber, red and yellow bell pepper (cut into smallchunks)(reservealittleforgarnish)

DIRECTIONS

Mixallbaseingredientsinblender.Whenblended,stirinorcutintobowlssmallchunksofavocado,cucumber,redandyellowbellpepper.Decoratetop(s)withsame!

SquashandKumquatSoupBYSHAZZIE

SERVES2SPECIALEQUIPMENTJuicer,blenderADVANCEDPREP:Noneifalmondmilkisonhand;otherwise½dayto12hrIMMEDIATEPREP:30minINGREDIENTS

½acornsquash(orwhateversquashyoucanfind)6kumquats1carrot1yellowororangebellpepper1teaspoonfreshlypeeledlemonrind1smallhotchili1tablespoonfreshcoconutmeat1clovegarlic5driedapricots,soaked2to12hours1sundriedtomato1cupsunflowerorAlmondMilk

DIRECTIONS

Ifyoudon’thaveajuicer,chopthesquash,kumquats,carrot,bellpepper,lemonrind,chili,coconutmeat,garlic,apricots,andsundriedtomatoes,andplacethechopped vegetables in a blender. Blend to a liquid with 1 cup sunflower oralmondmilk,thenstrain.Ifyouwantathickersoup,addinsomeofthepulp.Ifyouownajuicer,juicethekumquats,bellpepper,coconutmeat,andapricots,thenaddalltheingredientstotheblenderandblendtoaliquid.Serve this soup with a little grated squash, some sunflower seeds and somechoppedgreenonionsontop.

SweetChinaSoupBYROSELEECALABRO

ADVANCEDPREP:OneweekforsunflowersproutsIMMEDIATEPREP:30minSERVES2to4SPECIAL

EQUIPMENTBlenderINGREDIENTS

2largecarrots,topsremoved,chopped2stalkscelery,chopped

2Fujiapples,coredandchopped½avocado,peeledandpitted½smallbeet,peeledandchopped2tablespoonslemonjuice2tablespoonsunpasteurizedrawmiso½teaspoonChinesefive-spice¼teaspoonCelticseasalt1cupsunflowersprouts2cupswater

DIRECTIONS

Inablender,combinealltheingredientsandblenduntilsmooth.

SweetPotatoSoupBYROBERTYAROSHANDLISASOTO

ADVANCED PREP:Overnight IMMEDIATE PREP: 10min or 1–1½hr ifwarmed in dehydratorSERVES2SPECIALEQUIPMENTNoneINGREDIENTS

1sweetpotato(shreddedandsoakedovernight)¼redonion,chopped½smallcloveofgarlic1apple,chopped½teaspoonChinesefive-spice½teaspooncinnamon½teaspoonCelticseasalt

DIRECTIONS

Blend all the ingredients with 1 cup of water until smooth. Serve warm ifdesired.

ThaiCoconutCurrySoupBYELAINALOVE

ADVANCED PREP: None IMMEDIATE PREP: 30 min YIELDS 8 cups SPECIAL EQUIPMENT BlenderINGREDIENTS

5shitakemushrooms,thinlysliced1½limes,juicedpinchseasalt3youngThaicoconuts(savewaterfrom1)1½teaspoonsgratedorzestedfreshgingerjuiceof1lime(about2tablespoons)½cupoliveoil3dates,pitted1teaspoonCelticseasalt1tablespoontamari2clovesgarlic,peeled1teaspooncurrypowder1teaspoonThaichili3scallions,thinlysliced

DIRECTIONS

Marinatethemushroomsinthejuiceof½alimeandapinchofsalt.Blendthemeatfromallthecoconutswiththewaterfrom1coconutuntilsmooth(thismay take a couple ofminutes if the coconuts are cold).Add the ginger,juiceof1lime,oliveoil,dates,seasalt, tamari,garlic,currypowder,andThaichili,andblenduntilsmooth.Stirinthemarinatedmushroomsandscallions.

Carefullywarm this soupon thestove ifdesiredor serveas is.This soupwillkeepintherefrigeratorforupto5days.

ThaiSoupBYRHIO

ADVANCED PREP: None IMMEDIATE PREP: 30 min SERVES 4 SPECIAL EQUIPMENT BlenderINGREDIENTS

waterfrom3youngThaicoconuts2largetomatoes,chopped1½largeavocados1tablespoonchoppedfreshginger3to4clovesgarlic,pressed½to1redjalapeñopepper,choppedlarge handful mixed fresh herbs: rosemary, oregano, basil andtarragon(tarragongivesitaspecialflavor)1tablespoonnamashoyuor1teaspoonCelticseasalt1redbellpepper,diced½redonion,diced½bunchcilantro,finelychoppedhandfulparsley,finelychoppedextra-virginoliveoiltotaste

DIRECTIONS

To make the soup base, pour 1 cup coconut water into the blender. Add thetomatoes,½avocado,ginger,garlic,jalapeño,mixedherbs,andnamashoyuorCelticseasalt.Mixuntil theherbsarewellblended.Add theremainderof the

coconutwaterandblendagain.Pour thesoupbase into individualbowlsandaddthechoppedredbellpepper,onion, cilantro, parsley, and the remainderof the cubed avocado.Drizzlewitholiveoilandserveimmediatelyoronthesameday.

TomatoWildRiceSoupBYCHADSARNO

ADVANCED PREP: 3 to5days to sproutwild rice&soak tomatoesIMMEDIATE PREP: 30minSERVES4SPECIALEQUIPMENTVitaMixINGREDIENTS

1½cupsdicedportobellomushrooms2tablespoonsnamashoyu½cupsundriedtomato,soakedovernight(reservethewater)1tablespoongarlic,minced3cupschoppedfreshtomato½cupchoppedparsley⅓cupchoppedbasil1zucchini,chopped2tablespoonsmincedoregano½apple,cored½tablespoonCelticseasalt¼teaspooncayenneormincedhotpepperdashwhitepepper2cupswildrice,sprouted

DIRECTIONS

Marinatethemushroomsinthenamashoyufor10to15minutes.InaVitaMix,blendthesundriedtomatoesand1cupoftheirsoakingwaterwiththegarlicuntilsmooth.Addthefreshtomatoes,parsley,basil,zucchini,oregano,apple, sea salt, cayenne,whitepepper, and2additional cupsofwater (use the

soakwaterifyouhaveanyleft).Blendonlowuntilthemixtureisslightlychunky.Addthericeandblendonlowfor another 10 to 20 seconds. Servewarm toppedwithmarinatedmushroomsandRosemaryCroutons,ifavailable.EditorsNote:Somebrandsof sundried tomatoes are extremely salty, inwhichcase, discard the soakwater anduse fresh filteredwater instead, and/or adjustthesaltinyourrecipe.

UdonNoodleSoupwithGreenOnionBYCHADSARNO

ADVANCEDPREP:NoneIMMEDIATEPREP:OnehourSERVES4SPECIALEQUIPMENTBlender,meshstrainerormilkbagINGREDIENTS

3cupscoconutwater½tablespoonnamashoyu1teaspoonCelticseasalt1teaspoontoastedorrawsesameoil½tablespoongarlic1tablespoonfreshginger,chopped1tablespoonlemongrass,chopped5kefirlimeleaves½cupcoconutmeat,cutintothinstrips⅓cupsnowpeas,cutintothinstrips¼cupredbellpepperconfiture3tablespoongreenonion,dicedsmall,plusextraforgarnish

DIRECTIONS

Inhighspeedblender,blendthecoconutwater,namashoyu,seasalt,sesameoil,garlic,ginger,lemongrass,andlimeleavesuntilliquefied.

Pourthemixturethroughafinemeshstrainerinanevenstream,collectingitinabowl.Addthecoconutmeat,snowpeas,redbellpepper,andoniontothesoup.Servewarm.Garnishwithdicedgreenonion.

Vern’sGazpachoADVANCEDPREP:NoneIMMEDIATEPREP:20minYIELDS5-6servingsINGREDIENTS

Forthesoupliquid:2poundstomatoes,chopped5–6clovesgarlic⅛to¼lemon,includingpeel½teaspoonsalt,preferablyCelticseasalt2tablespoonsoliveoil½cupsunflowerseedsForthewholechunks:1bagfrozencorn,thawed(preferablyorganicbabycorn)3avocados,pittedandchoppedinto½inchcubes

DIRECTIONS

Blendallbut thesunflowerseeds inahighspeedblenderorfoodprocessor. Ifthelatter,startwithsolidingredientsandaddliquids(andtomatoes)onlyslowlytoavoidmixturewhirlingout.Addthesunflowerseedslastandspinsomemoretillsmooth.Add thewhole chunks, chill and serve.Note: if the corn is not quite thawed,pourthesoupoveritandthatwillthawitoutandchillthesoupwhileyouchoptheavocados.

VitalitySoup

BYCHERIESORIA

ADVANCED PREP: None IMMEDIATE PREP: 10 min SERVES 2 SPECIAL EQUIPMENT BlenderINGREDIENTS

1cupnon-chlorinatedwater½cupfreshorangejuice¼cuplemonjuice6ouncesgreens(suchasspinach,sunflowerorkale)1mediumapple,quarteredandcored½to1fullmediumavocado,quartered,peeledandpitted1cucumber,chopped1garlicclove,crushed1greenonion,chopped¼habanerochili(optional)⅛to¼teaspoongroundkelpordulse1tablespoonunpasteurizedlightmisoseasalttotaste

DIRECTIONS

Combinealltheingredientsinablenderandpuréeuntilsmooth.Adjustflavorstotasteandserveatroomtemperature.

WatercressPearSoupBYQUINTESSENCERESTAURANT

ADVANCEDPREP:2hrstosoakpecansIMMEDIATEPREP:10minYIELDS4to6cupsSPECIALEQUIPMENT

BlenderINGREDIENTS

2pears½cupsoakedpecans1tablespoonallspice2tablespoonspumpkinseedoil½

bunchwatercressseasalttotaste¼cupoliveoil1cupfilteredwater,ormoreifdesiredDIRECTIONS

Blendall theingredientstogetherinahighspeedblender.Add1cupwaterandblenduntilsmoothandcreamy.Continueslowlyaddingwaterandblendinguntildesiredconsistencyisachieved.

AntsinaCanoeBYSTEPHENARLIN

ADVANCED PREP: 12 hours IMMEDIATE PREP: 30 min SERVES 2 SPECIAL EQUIPMENT JuicerINGREDIENTS

2largeapples2cupsalmonds,soakedfor12hours2ouncesraisins(withseeds)

DIRECTIONS

GrindthealmondsthroughaChampionorGreenPower/StarJuicer,usingtheblankplate.Thiswillmakealmondbutter.

Cuttheapplesintoquarters;removeanddiscardtheseedsandcore.Spreadthealmondbutterontheapples,andthencoverthemwithraisins.Contributor’snote:Thisisagreatsnackwhenyou’reonthego.

AntsonaLogBYKARIECLINGO

ADVANCED PREP: None if using commercial almond butter, or see previous recipeIMMEDIATE PREP: 5–20 min depending on age of child SPECIAL EQUIPMENT NoneINGREDIENTS

celeryrawalmondbutterraisins

DIRECTIONS

Cutceleryinto“logs.”Spreadrawalmondbutterintothecelerylogs.Letachildputthe“ants,”orraisins,ontothelogandenjoy!

ChiliPistachiosBYCHADSARNO

ADVANCED PREP: 12 hours + 14 hrs IMMEDIATE PREP: 15 min YIELDS 2 cups SPECIAL EQUIPMENT

DehydratorINGREDIENTS

2cupspistachios,soaked10to12hours2tablespoonschilipowder1½tablespoonsonionpowder1tablespooncumin1tablespoonCelticseasalt

DIRECTIONS

In amixingbowl, toss thenuts togetherwith the spices.Spread thenuts on adehydratorsheetanddehydrateat110°Ffor12to14hoursoruntilcrisp.ServewithFajitaVegetables.

ChunkeyMonkeyBYJULIANHUERTA

ADVANCED PREP: None IMMEDIATE PREP: 15 min SPECIAL EQUIPMENT NoneYIELDS 1 large servingINGREDIENTS

½ cup zucchini (chopped into chunks) ½ cup cucumber (chopped intochunks)½cupavocado(choppedintochunks)¼cupcoldpressedoliveoil⅛ teaspoon sea salt (more or less to your taste)¼ teaspoon paprika ⅛teaspoontarragonDIRECTIONS

Mixallabove.Let theavocadogeta littlebruisedwhenmixing; itadds to theoveralldish.Now,eventhoughthisischunky,andyoumayfeellikeamonkeyafterwards,ifyoureallywanttotakeitovertheedge…shapeitintoamonkeyhead!

Formonkeyface(optional):Mouth:Cutoff1inchoftheendofthecucumberand zucchini. Then cut it so that you have 2 wedges.Eyes: circles from thecucumber, zucchini and add 2 tablespoons chopped olives. Mix everythingtogether.

LayeredPortobellowiththickPineNutandSesameCreamBYJULIANHUERTA

ADVANCEDPREP:NoneIMMEDIATEPREP:1hourSPECIALEQUIPMENTBlenderSERVES2

INGREDIENTS

2largeportobellomushrooms15 Kalamata olives finely diced (e.g. cut into thin rings, thenquarter)Reserve1teaspoonforgarnish.2½tablespoongreenonion(thingreenrings)Reserve1teaspoonforgarnish

PortobelloMarinade3tablespoonsoliveoil1tablespoonKalamataolivejuicedashseasalt¼teaspoonblackpepper½teaspoondriedbasil

ThickCream½cuppinenuts¼cupsesame⅛cupspringwater1teaspoonlemonjuice2tablespoonsoliveoilfewdashesseasalt1teaspoonmincedgarlic¼teaspoonblackpepper

DIRECTIONS

Takeportobellomushrooms, and thinly slice themacross their top.Whenyouget to thegills,stop.Save themforanotherrecipe.Becarefulnot tobreak theslices. Youwant to end upwith several wide pieces as theywill become the

layers, like a lasagna, with the cream in between. Next, mix the marinadetogether, and then pour over the portobello slices. Make sure that all of theportobellosurfaceareashavetouchedthemarinade.Setaside.ThickCream: Blend ingredients on a medium-low setting. Let it be a littlechunky. Itwill add some texture to the food.Next, one sliceof theportobelloandlayitinthemiddleofaplate.Spoonabout1¼tablespoonofcreamontop.Add¾teaspoonofthefinelydicedkalamataolivesevenlyontop,followedby½ teaspoongreen onion rings. Put a slice of a portobello on a newplate, andrepeat.Gobacktothefirstplate,andaddanotherportobelloslice,followedby1½tablespooncream,¾teaspoonKalamataolives,½teaspoongreenonionrings.Repeat process until all is used up. Probably will result in about 3 layers. Irecommendthelastlayerbeingfinishedwithaportobellowithnocreamontop.Garnish:¼teaspoongreenonionontopofeach.Sprinklearoundeachplate¼tspgreenonion,and½teaspoonfinelydicedKalamataolives.ServingSuggestion:Bowlofbabyspinachgreens,lightlytossedinoliveoilanda fewdashesof sea salt orKalamataolive juice.Keep the flavors light as themaindishissorich.

Mustard-GingerPumpkinSeedCrunchiesBYELAINALOVE

ADVANCEDPREP:1to2daysforsprouting+24–36hoursfordehydratingIMMEDIATEPREP:30minSERVES12to14SPECIALEQUIPMENTDehydratorINGREDIENTS

1poundor5cupsdrypumpkinseeds,sprouted¼cuptamari,BraggLiquidAminos®,or2to4 teaspoonsCelticseasalt¼cuphoney,maplesyruporRapadura®1½tablespoonsapplecidervinegar½teaspoongingerpowderor1tablespoonzestedgingerroot1teaspoonmustardpowderor1tablespoonDijonmustard1teaspoongarlicpowderor1clovecrushedgarlic(optional)½teaspooncurrypowder

1 tablespoondriedherbs (such as basil, dill, tarragon, or Italianseasoning)

DIRECTIONS

Mixeverythingtogetherinabowl.SpreadonadehydratortraylinedwithaTeflexsheet.Dehydratefor4to6hoursat105°F.FlipandremovetheTeflexsheet.Continuetodehydrateuntilcrunchy(12to24hours).Storeinaglassjaronyourcounterorintherefrigerator.

NakedNutsBYSHANNONISLEYSCHNIBBE

ADVANCEDPREP:8–12hoursforsoaking,12–24hoursfordehydratingIMMEDIATEPREP:under5minSPECIALEQUIPMENTNoneINGREDIENTS

Almonds,pistachios,orcashews

DIRECTIONS

Soaknutsovernight;drainandrinse.Dehydrate12to24hoursoruntilcrunchy.Contributor’s notes: Soaking and dehydrating give these nuts an amazingcrunch.Theyareverysatisfyingbythemselves,especiallythealmonds.Youcanalsotrytheminsalads,wrapsandothercreations(de-shellthepistachios).

OliveBuckwheatSnacksBYSHANNONISLEYSCHNIBBE

ADVANCED PREP:2 to3days for sprouting+12hours fordehydratingIMMEDIATE PREP: 30minYIELDS24crackersSPECIALEQUIPMENTCuisinart,spiceorcoffeegrinder,dehydrator

INGREDIENTS

3mediumcarrots4clovesgarlic¼cupoliveoil1mediumonion,chopped1mediumtomato,chopped⅓cuplooselypackedchoppedthyme1cuplooselypackedchoppedparsley1tablespoonCelticseasalt2 cups buckwheat groats, soaked 10 hours and sprouted 1 to 2days2cupsflaxseeds10olives,pittedandchopped

DIRECTIONS

ProcessthecarrotsinaCuisinartfittedwiththeshreddingblade.Changetothe“S” blade and process the carrotswith garlic, olive oil, onion, tomato, thyme,parsley,andseasalt.Addthebuckwheatandprocessagain.Grind the flaxseed ina spiceor coffeegrinder.Add to thebuckwheatmixtureandprocess,slowlyadding1cupwater.Transfermixture toabowlandmix in theolivesbyhand.Spread themixtureonto 2 dehydrator trays. Dehydrate at 105°F for 12 hours, or to desiredconsistency.Enjoywithanavocado,rawpesto,orrawmarinarasauce.Contributor’snote:Thisisagreatrawalternativetoolivebread.

PortobelloMushroom—MarinatedandStuffedBYSHARONELAM

ADVANCED PREP: 3 to5hours IMMEDIATE PREP: 15minSERVESServes12SPECIAL EQUIPMENT NoneINGREDIENTS

24portobellomushrooms,washedandstemmed

Forthemarinade:1pintoliveoil1smallonion2to4clovesgarlic1to2tablespoonslemonjuice2tablespoonschoppeddill½teaspoonfreshgroundpepper1teaspoonmustardseed1½teaspoonCelticsaltForthestuffing:seedspreadornutcheeseslicedtomatoeslettucesproutsonion

DIRECTIONS

Washandstemtheportobellomushrooms,thenplacethem,topsidedown,inamarinatingdish.Piercethemushroomtopandbottomtoallowthemarinadetoproperlysoakin.Blendmarinade ingredients together, thenpourover themushroomsandin thestemindentationarea.Letstandforseveralhoursforbestabsorption.Whenservingthemushrooms,spreadyourfavoriteseedspreadornutcheeseinthe mushroom. Serve with sliced organic tomatoes, lettuce leaf, sprouts, redonionslices,andwhateverelsemaysounddelicioustoyou.

SpicyAlmondsBYVERNCURTIS

ADVANCEDPREP:12hourstosoakalmonds+2daysfordehydratingIMMEDIATEPREP:30minSERVES10to12SPECIALEQUIPMENTDehydratorINGREDIENTS

2tablespoonstamari2to3tablespoonscayennepepper2tablespoonsseasaltgarlicpowderand/orpressedfreshgarlictotasteapplejuicetotaste1poundraworganicalmonds,soakedovernightanddrainedpsylliumpowderasneeded(optional)

DIRECTIONS

Mixthe tamari,cayenne,andseasaltwith thegarlicandapple juice ina largebowl.Add the almonds, toss to coatwell.A little psyllium powder can be added tohelpthemarinadeadhere.SpreadthealmondsontodehydratortrayslinedwithTeflexsheets.Dehydrateat105°Funtilcrunchy(24to36hours).Contributor’snote:Useyourimaginationandtrydifferentseasonings.

SpicyPartyMixBYRHIO

ADVANCEDPREP:1dayforsprouting+2daysfordehydratingIMMEDIATEPREP:30minYIELDS2cupsSPECIALEQUIPMENTDehydratorINGREDIENTS

2½cupssunflowerseeds,sprouted1day1cupredlentils,sprouted1day

1mediumtolargeonion,dicedsmall1tablespoondriedmincedgarlic1teaspoonflaxgarlicchilioil1tablespoonnamashoyu2pincheshabaneropowder(becarefulwiththis—it’sveryhot)

DIRECTIONS

Mixallingredientstogetherinabowl;adjusttheseasoningstotaste.SpreadondehydratortrayslinedwithTeflexsheetsanddehydrateat95°Ffor24to 36 hours or until completely dry. Spicy Party Mix can be stored at roomtemperatureforamonthortwo.Itmustbekeptdry.Caution:Washyourhandsafterusinghabanero—donottouchyoureyes!Contributor’snote: This crunchy snack alsomakes a zippy addition to saladsandsoups.

SpicySeedMixBYJONATHANWEBER

ADVANCED PREP: 36hours for sprouting+2days fordehydrating IMMEDIATE PREP: 30minYIELDS4quartsSPECIALEQUIPMENTBlender,dehydratorINGREDIENTS

8 cups raw sunflower seeds, soaked overnight and sprouted 24hours3 cups raw pumpkin seeds, soaked overnight and sprouted 24hours2cupssundriedtomatoes,soakedovernight1bulbgarlic,clovesseparatedandpeeled1tablespoonMexicanspiceorchilipowder2teaspoonschiliflakesor1teaspooncayennepowder2teaspoonscumin

½cupnamashoyu(orseasaltorseasoningsalttotaste)½cupraisins,soaked(optional)

DIRECTIONS

To make the sauce, blend the sundried tomatoes, garlic, Mexican spice, chiliflakes,cumin,namashoyuandraisins(ifusing).Thesauceshouldbethickandnottoowatery.Placesproutedseedsinalargebowlandpoursauceoverthem.Mixwell,sothatalltheseedsarecompletelycoatedwiththesauce.Spoontheseedmixturedirectlyontodehydratorscreens,spreadingitthinlyandevenly.DonotuseTeflexsheets.Dehydrateat95°Ffor15to20hoursoruntilcrunchyandcrisp.Storeinglassjars.Contributor’snote:Thismakesagreatsnackontheroadandalsoworkswellonsalads.

SpicySunflowerSeedSnacksBYJULIANHUERTA

ADVANCED PREP: 3-4 days for sprouting IMMEDIATE PREP: variable SPECIAL EQUIPMENT None,dehydrator(optional)INGREDIENTS

sunflowerseedscayennepowderchilipowderseasalt

DIRECTIONS

Sproutsunflowerseeds(asmanyasyouwant).Stickinameshstrainerforadayortwointhefridgeuntiltheydryabit,thenSprinklewithCayenne,Chili,andasaltandVoilà!Storeinfridgeunsealedtocontinuedryingandstore.Youcould

alsodehydrate.

TastySeaSnacksBYJOHNLARSEN

ADVANCED PREP: 8 hours for soaking + 12 hours for dehydrating IMMEDIATE PREP: 25minSERVES4to6SPECIALEQUIPMENTFoodprocessor,dehydratorINGREDIENTS

2cupsalmonds,soakedfor8hours8clovesgarlic,minced1packagenorisheets½cupnamashoyu

DIRECTIONS

Process the almonds, garlic, and nama shoyu to a grainy paste. Cut the norisheetsintoquarters.Place1spoonfulofthenutmixtureontoeachpieceofnori.Rollthenoriup,moisteningtheedgewithalittlewatertosealit.Dehydraterollsat105°Ffor12hoursoruntilcrispy.

WatermelonMountainsBYKARIECLINGO

ADVANCEDPREP:NoneIMMEDIATEPREP:15minSPECIALEQUIPMENTNoneINGREDIENTS

watermelonseedlessgrapes

DIRECTIONS:

Slicewatermelonintotriangles.Putalongtoothpickintothepointedendofeachtriangle.Slidesomegrapes(the“mountainclimbers”)ontothetoothpick.Eat the“mountainclimbers”at the topof themountainandtheneat thewholemountain! If the watermelon is seeded, eat the seeds or have a seed-spittingcontest!Contributor’s note: The more you involve your children’s imaginations intothesecreations,themoresuccessyouwillhaveingettingthemtoeatmorefreshfruitsandvegetables.Theserecipesarefunforthewholefamily!

SideDishes

CheesePierogi

BYMATTAMSDEN

ADVANCED PREP: None IMMEDIATE PREP: 45 minYIELDS 30 pierogi SPECIAL EQUIPMENT Mandolinslicer,blenderINGREDIENTS

1organicjicama,peeled¼cupfresh,organiclemonjuice2to3clovesorganicgarlic,peeled¼cupnamashoyu½organicredbellpepper,seededandchopped½cupraworganicmacadamianuts½cupraworganicpinenuts

DIRECTIONS

Usingadelislicerormandolin,slicethejicamaintopaper-thinrounds.Combinethelemonjuice,garlic,namashoyu,redbellpepper,macadamianuts,andpinenutsinablender,andmixuntilthickandcreamy.Place approximately ½ teaspoon of the blended “cheese” on one half of thejicamarounds.Foldtheotherhalfovertocreatea“pouch”andserve.

CrispySpringRollsBYSHAZZIE

ADVANCED PREP:4days for sprouts;1½days for soakingIMMEDIATE PREP: 35minSERVES4SPECIALEQUIPMENTNoneINGREDIENTS

2cupssoftdarkgreens(suchasspinachorwatercress)2avocados,peeledandpitted1clovegarlic,peeled1-inchpiecefreshgingerroot1cupalmonds,soakedfor12hoursandsproutedfor1day8Chinesecabbageleaves1cupbeansprouts½cupchives½cupgreenonions,cutintothinstrips

DIRECTIONS

Mince the dark greenswith the avocado, garlic, ginger and sprouted almondsuntilsmoothbutstillchunky.CuttheChineseleavessothatyou’reonlyusingthetop4-inchportion.Spread some of the mixture onto the top of a Chinese leaf. Place the beansprouts,chivesandspringonionsontheleaflengthwise.Rolluptheleafsoitoverlaps.Placethespringrollsopensidedownonaplate.ServewithSweetApricotSauce.

CrunchFrieswithKetchupBYSERGEIANDVALYABOUTENKO

ADVANCED PREP: 2 hours for soaking IMMEDIATE PREP: 35min SERVES 5SPECIAL EQUIPMENT NoneINGREDIENTS

FortheCrunchFries:1poundjicama,slicedtolooklikefrenchfries2tablespoonsextravirginoliveoil

1tablespoonpaprika1tablespoononionpowderseasalttotaste¼cuponionpowderFortheKetchup:½cupdriedtomatoes,soakedfor2hoursanddrained¼applecidervinegar¼cupraisins1tablespoonsalt

DIRECTIONS:

Forthefries,combinetheslicedjicamawiththeoliveoil,paprika,1tablespoonoftheonionpowder,andseasalttotaste.For the ketchup, blend together the tomatoes, vinegar, raisins, salt and onionpowder.Dipfriesinketchupandenjoy.Contributor’s note: These look as real as if you got them at the drive-thruwindow.

DolmadesBYSHAZZIE

ADVANCEDPREP:3to7daysforsauerkraut+5to10minforsoakingIMMEDIATEPREP:35minSERVES4SPECIALEQUIPMENTNoneINGREDIENTS

1packetwakaméseaweed2shallotsor¼redonion,finelychopped¼cupfreshmint,finelychopped1cupavocado,peeledandpitted1cupSauerkraut,finelychopped

DIRECTIONS

Soak the wakamé for 5 to 10 minutes prior to use. It will become soft veryquickly,butwon’tfallapartifyousoakitlonger.Combine theonions,mint, avocadoandSauerkraut inabowl.Mix thoroughlyuntilitbecomesapaste.Selectlargepiecesofwakaméandplacethemonachoppingboard.Ifthereareno wide pieces, place a few side by side and then one across the center tostrengthenit.Putatablespoonofthepasteinthemiddleofthewakamé.Rollupthesidesofthewakamé,andthenrolluptheends,sothatthestuffingiswrappeduplikeaparcel.Noextraadhesiveisnecessary;thedolmadeswillself-sealimmediately.Continuetomakedolmadesuntilyouhaveusedallthemixture.Tip:Youcanmake theseasbigorassmallasyou like,but their size isoftendictatedbythesizeoftheseaweedstrips.Contributor’s note: The sauerkraut in the stuffing gives this variation of theGreekfavoriteitsspicyMiddleEasterntaste.

Eddie’sSpringRollsBYEDDIED.ROBINSON

ADVANCEDPREP:40minformarinatingIMMEDIATEPREP:45minSERVES2SPECIALEQUIPMENTNoneINGREDIENTS

FortheSpringRolls:2carrots,shredded½redcabbage,shredded,plusseveralleaveswhole(forthewraps)3tablespoonshiziki,soaked30minutes1largezucchini,cutinthinstrips1redbellpepper,cutinthinstripsoliveoilBraggLiquidAminos,totaste

1tablespoonlemongrassdulseflakes,totasteFortheDippingSauce:namashoyudriedgingerscallions,chopped

DIRECTIONS

Marinatethewholecabbageleavesfor40minutesormoreinoliveoilandBraggLiquidAminos.Wraptheshreddedvegetablesandveggiestripsinthemarinatedcabbageleaves.Tierollswithchiveorcarrotshreds.To make the dipping sauce, mix nama shoyu with dried ginger and choppedscallionstotaste.ServeinasmallbowlwithSpringRolls.

FreshSpringRollsinRomaineLeavesBYELAINALOVE

ADVANCEDPREP:5 to6daysforsproutsIMMEDIATE PREP:20minSERVES4 to6SPECIALEQUIPMENT

NoneINGREDIENTS

2 romaine leaves, stems removedand cut inhalf lengthwise or 4SpringRollWraps12wholebasilleaves12wholespearmintleaves40beansprouts½avocadoormeatof1youngcoconutcutintothinstrips(dividedinto4)½poundsunflowergreens,buckwheatgreens,peashootsorbabygreens(dividedinto4)

DIRECTIONS

Placetheromainehalves(orspringrolls)onacuttingboard.Close tooneendofeachleafhalf,place4basil leaves,4spearmint leaves,10beansprouts,¼ofthereservedavocado,and¼ofthegreens.Roll up the ingredients and place a toothpick through the middle to hold ittogether.Place the rollsuprightonaplate (asyouwouldanori roll).Youmayneed totrimtheendstogetthemtostandup.

“Fried”MushroomsBYKARENKNOWLER

ADVANCED PREP: 4 hours for dehydrating IMMEDIATE PREP: 20 min SERVES 2 SPECIAL EQUIPMENT

DehydratorINGREDIENTS

10mediumportobellomushrooms,slicedinto¼-inchstripsoliveoil1lemon,juicedgarlic,chopped,totaste(optional)

DIRECTIONS

Mixtheoliveoil,lemonjuice,andchoppedgarlic(ifusing)inabowl.Pourthedressingoverthemushrooms,makingsuretheyarewellcoated.Placethemushroomsondehydratortraysanddehydrateat105°Fforatleast4hours.Removeexcessoilfrommushrooms,pattingthemwithapapertowel.Serveasasidedish.

MarinatedVeggies

BYKARENKNOWLER

ADVANCEDPREP:2hoursformarinatingIMMEDIATEPREP:20minSERVESDependsonquantitiesusedSPECIALEQUIPMENTNoneINGREDIENTS

oliveoillemonjuicefreshherbsofyourchoicevegetables,suchas:mushrooms,zucchini,tomatoes,bellpeppers,onion,eggplant,leek,okra(anythatwillsoakupthemarinade)

DIRECTIONS

Blendsomeoliveoilwithlemonjuiceandfreshherbsofyourchoice.Cutaselectionofrawveggiesintostripsandmixthemintothedressing.Makesureeverythingiswellcoated,andmarinateforatleast2hours.Useasatoppingforapizzaormixintoagreenleafysaladwithsomecreamyavocado.Veryversatileandyummytoo!

MesquiteMeltsBYSHAZZIE

ADVANCEDPREP:1to2hoursformarinating+6to12hoursfordehydratingIMMEDIATEPREP:20minSERVES4SPECIALEQUIPMENTMandolin,dehydratorINGREDIENTS

2sweetpotatoes1lemon,juiced2tablespoonsoliveoil1teaspoonseasalt1tablespoonmesquitepowder

DIRECTIONS

Cutthesweetpotatoesintofinechips;amandolinslicerisgreatforthis.Putthepotatochipsinawide-bottomedbowl.Addthelemonjuice,oliveoil,andseasalt.Marinatefor1to2hours,thendraintheliquidfromthepotatoes.Addthemesquitepowdertothepotatoes,andmixwelltomakesureit’sevenlyspread.Placethepotatoesondehydratortrays,makingsuretheyaren’toverlapping.Dehydrateat115°Ffor6to12hours,dependingonthethicknessof thechips,turningthemonce.Contributor’snote:ThisisavariationontherecipeforCurlyCrisps

OnionBhajisBYSHAZZIE

ADVANCEDPREP:2hoursforsoaking+8to24hoursfordehydratingIMMEDIATEPREP:40minSERVES4SPECIALEQUIPMENTFoodprocessororjuicer,dehydratorINGREDIENTS

2cupswalnuts,soakedfor1houranddrained1cupportobellomushrooms4sundriedtomatoes,soakedatleast2hoursanddrained(reservejuiceforanotherrecipeorassweetener)2teaspoonspaprika20to30stalksfreshcilantro10to20stalksfreshparsley1clovegarlic,finelychopped1redpepper,seedsandstalksremoved,chopped1dessertspoongarammasalapinchcayennepepper2cupsfinelychoppedredonion,divided

DIRECTIONS

Combinethewalnuts,mushrooms,sundriedtomatoes,paprika,cilantro,parsley,garlic,redpepper,garammasala,cayenne,and1cupoftheredonioninafoodprocessor,andprocess.Transfertoabowlanduseahandblendertoachieveafinerconsistency.IfyouhaveaChampionorotherjuicer,usetheblankplatetoprocessuntilsmooth.Addtheremainingonionsandmixthoroughly.Rollsmallamountsofthemixtureinto¾-inchballs.Placetheminadehydratorat115°Ffor8to24hours,makingsuretoturnthemseveraltimes.Contributor’snote: These are great servedwith cauliflower florets andSweetMangoChutneyasanappetizer.

PepperCornBoatsBYDAVIDKLEIN

ADVANCEDPREP:NoneIMMEDIATEPREP:15minSERVES4SPECIALEQUIPMENTNoneINGREDIENTS

2avocados,peeledandpitted2ormorefreshearsofcornkernels,cutfromcob2largeredoryellowbellpeppers,seedsandstemsremoved,cutinhalflengthwiseDIRECTIONS

Mash the avocados togetherwith the corn in a bowl. Spoon the avocado-cornmixtureontothebellpepperhalvesandenjoy.

PestoMushroomsBYJOHNLARSEN

ADVANCEDPREP:3hoursfordehydratingIMMEDIATEPREP:35minSERVES4SPECIALEQUIPMENTFoodprocessor,dehydratorINGREDIENTS

1bunchfreshbasil,coarselychopped½cuplemonjuice3largeclovesgarlic,pressed

1teaspoonblackpeppercorns2cupswalnuts¾teaspoonseasalttotaste¼cupoliveoil20Criminimushrooms,stemsremoved

DIRECTIONS

Combinethebasil, lemonjuice,garlic,peppercorns,walnuts,seasaltandoliveoilinthefoodprocessorandprocesstoathickpaste.Fillthemushroomcapswiththepesto.DehydrateonTeflexsheetsat105°Ffor3hours.Enjoyasamaindishorasanappetizer.

RoastedBellPepperCheese&MushroomRisottoBYQUINTESSENCERESTAURANT

ADVANCED PREP: None IMMEDIATE PREP: 30 min SERVES 4 to 6 SPECIAL EQUIPMENT Blender, foodprocessorINGREDIENTS

2wholeredoryellowbellpeppers¼cupcold-pressedoliveoilfromadarkbottle4teaspoonsseasalt2to3driedchipotlepeppers(forlessheatremoveseeds)1cuppinenuts1cupmacadamianuts3½to4cupschoppedyellowsquash2cupsslicedbuttonorCriminimushroomschoppedparsley,forgarnish

DIRECTIONS

Blendthebellpeppers,oliveoil,seasaltandchipotlepepperstogetherinahighspeed blender. Add the pine nuts and macadamia nuts and blend to a thickcream.Setaside.Tomaketherice,processthechoppedyellowsquashinafoodprocessorfittedwiththe“S”bladeandpulse-choptoarice-likeconsistency.Transferthebellpeppercreamandthe“rice”toamixingbowlandaddbuttonorCriminimushrooms.Mixwellandgarnishwithchoppedparsleybeforeserving.

RomaineRoll-UpsBYSHAZZIE

ADVANCED PREP: 5 days for sprouts IMMEDIATE PREP: 20 min SERVES 2 SPECIAL EQUIPMENT NoneINGREDIENTS

1largeheadofromainelettuce3largetomatoes,finelychopped1avocado,peeled,pitted,andfinelychopped1handfulalfalfasprouts2tablespoonsfreshcilantro,finelychoppedbasil,oreganoormint,finelychoppedonionand/orgarlic,finelychopped(optional)

DIRECTIONS

Separatetheleavesoftheromainelettuceandplaceonaplate.Inabowl,mixtogetherthetomatoes,avocado,alfalfa,cilantro,basil,oreganoormint,onionandgarlic(ifusing)tomakethefilling.Spoonagenerousdollopof thefillingatoneendofeach lettuce leaf.Roll thesidesoftheleafover,folditinhalf.Continueuntilyouhaveusedallthefillingandtheneatlikeasandwich.

Sauerkraut

BYSHAZZIE

ADVANCED PREP: 3 to 7 days to ferment IMMEDIATE PREP: 40minYIELDS 3 to 4 cups SPECIAL

EQUIPMENTNoneINGREDIENTS

1to4headsredorwhite(ormixed)cabbages

DIRECTIONS

Removesomeoftheouterleavesfromthecabbageheadsandsetthemaside.If you have a Champion juicer, roughly chop the cabbage into manageableportionsandprocessitallusingtheblankblade.Ifyoudon’thaveaChampion,useafoodprocessortochopthecabbageuntilitisveryfine(youmightneedtodo this in batches). If all you have is a blender, finely chop about half of thecabbage,andputtheotherhalfthroughtheblender.Addenoughwatertogettheblender going and blend until very fine. Combine the finely chopped andblendedcabbage.Placethecabbageintoabigbowlandmixthoroughly.Ifthecabbageseemsdry,addsomewater,andmixagain.Pressthecabbagedown,asfarasitwillgo.Itshouldnotbewatery,justmoist.Put the saved cabbage leaves on top, and press it down again. Put a layer ofplasticwrapontopandpressitalldownagain.Putaweightontop,suchasabagofunopenedlentils,whichformtotheshapeofabowlwell.Coverthebowlwithateatowelandplaceitsomewhereinthehousewhereyoudon’tgoveryoften.Thecabbagehasastrongodorduringfermentation.In3days,check toseewhetheryouhavesauerkraut.Youwillknowwhenit’skraut, because it will smell pickled, and the cabbage will have a translucentappearance. If it still isn’t ready, leave it foranotherdayorso. Itwillsoonbesauerkraut.Transferthesauerkrauttocleanjarswithtightlidsandpressitdownsonoairistrapped.Useitimmediately,orstoreitinthefridgeforafewmonthsanduseitasneeded.Variation: Add layers of cucumber, carrots, zucchini, pepper slices, or onionrings to the cabbage before fermentation. You will receive wonderful pickledvegetablesasaresult,whichmakelovelycrispadditionstosalads.Contributor’s note: In just 3 to 7 days you will be rewarded with delicious,vinegarysauerkraut.There’slotsofgoodbacteriainthis,soifyouhavestomach

problems,youshouldgiveitatry.It’sverygoodblendedwithsoakedsunflowerseedsforalovelypâté,orinasalad.Sauerkrauttakes3to5daystoferment,butafterthatitwillkeepinajarinyourfridgeforacoupleofmonths.

SavoryNeatBallsBYMARYRYDMAN

ADVANCEDPREP:6hourstosoaknutsIMMEDIATEPREP:20min,1–2hoursdehydratingtimeSPECIALEQUIPMENTFoodprocessor,dehydratorSERVES5–6

INGREDIENTS

1stalkchoppedcelery¼cupslicedleeks¼cupchoppedcarrots1cupalmonds,soakedandwelldrained¾cupwalnuts,soakedandwelldrained1teaspoonKrystalSaltbrineor¼teaspoongranules2teaspoonsnamashoyu,ortotastepinchsagepinchthyme

DIRECTIONS

Putvegetablesinfoodprocessorfirstthenaddtheremainingingredients.Process,addingabitofwatertohelpitturnover,ifnecessary.Becarefultoaddonlyabitofwater—youwillneedtokeepscrapingdownthesidesforittoallincorporate.Ifthereistoomuchliquidyouwillnotbeabletoformballs.Forminto1½inchballsanddehydrateat145degreesfor1hour.Iftheyarenotdryenough,continuedehydratingat110degreesuntiltheyhaveaslightcrustontheoutsidebutaresoftontheinside.Servewarm,freshfromthedehydratoronpre-warmedplatewithTomatoSauce.

Contributor’snote:Servetheseandyouwillfeellikearawgourmet!

ScrumptiousSamosasBYMICHALADI

ADVANCED PREP: 3 hours for dehydrating IMMEDIATE PREP: 45 min SERVES 10 SPECIAL EQUIPMENT

Juicer,dehydratorINGREDIENTS

6cupscashews4cupsmacadamias3headscauliflowermeatfrom2youngThaicoconuts1largejicama3carrots4-inchpieceturmericroot(optional)3teaspoonsCelticseasalt6clovesgarlic,minced1 teaspoon turmeric (2 teaspoons if you did not add the freshturmericroot)1teaspoongroundcumin3teaspoonscurrypowder2cupsfreshsweetpeas2redpepper,diced

DIRECTIONS

Homogenize the cashews, macadamias, cauliflower, coconut meat, jicama,carrots and turmeric root (if using) in a heavy-duty juicer. (Champion, GreenLife, and theOmega8001 all have thehomogenizer attachment.)Add the seasalt,garlic, turmeric,groundcumin, currypowder,peas, and redpeppers.Mixeverythingtogetherverywellwithyourhands.

Form the dough into triangles about 3 inches thick to create delightful horsd’oeuvres.Dehydrateat110°Ffor3hoursoruntilthesamosasarelightbrown.ServewithSpicyCilantroChutneyandSweetMangoChutney.Contributor’s note: This is an amazing raw version of the deep-fried IndianClassic.Makealot—you’llwantmore!

SpringRollsBYROBERTYAROSHANDLISASOTO

ADVANCEDPREP:4daysforsproutsIMMEDIATEPREP:25minSERVES4to6SPECIALEQUIPMENTGraterINGREDIENTS

½cupshreddedredcabbage½cupshreddedyellowcabbage5carrots,shredded½redpepper,cutintothinstrips½cupfreshmint,chopped1cupMungbeansprouts1packspringrollsheets

DIRECTIONS

Mixallingredientstogetherinalargebowl.Spoonasmallamountofthemixtureontooneendofeachspringrollsheetandrollintoaconeshape.Note:Fortotallyrawspringrolls,usenorisheetsinstead.

SpringRollWrapsBYELAINALOVE

ADVANCEDPREP:6to9hoursfordehydratingIMMEDIATEPREP:30minYIELDS28SPECIALEQUIPMENT

Blender,dehydratorINGREDIENTS

4largecarrots,chopped2avocados,skinsandpitsremoved1teaspoonCelticseasalt1tablespoonlemonjuice1½cupsflaxmeal(1cupwholeseedsbeforegrinding)

DIRECTIONS

Blendcarrotswith1cupwateruntilsmooth.Addtheavocadosandseasaltandblenduntilsmooth.Pourintoamixingbowl.Addflaxmealandmixbyhand.Place1¼cupsofthebatterona16-x-16ExcaliburdehydratortraylinedwithaTeflexsheetandspreaditthinlyandevenly.Scorethetrayofbatterinto4stripsinonedirectionand2sectionsintheotherdirection.Dehydrateat105°Ffor1to2hours.Flip the wraps and remove the Teflex sheet. Continue to dehydrate until thewraps are still moist but dry enough to store. Store in a Ziploc bag at roomtemperatureforuptoaweek,orintherefrigeratorformonths.Tip:Ifthewrapsseemtoodrywhenyoutakethemoutofthedehydrator,simplyplace them in a Ziploc bag with a moist unbleached paper towel and seal it.Leavethebaginawarmplaceandthewrapswillbesoftwithin20minutes.

ThaiCannelloniBiteswithPineNut-HerbPâtéBYCHADSARNO

ADVANCEDPREP:10to12hoursforsoaking+6to9hoursfordehydratingIMMEDIATE PREP:45minSERVES4to6SPECIALEQUIPMENTFoodprocessor,dehydratorINGREDIENTS

2cupsalmondsorcashews,soaked10to12hours

1cuppinenuts2tablespoonsoliveoil2tablespoonslimeorlemonjuice½teaspoonCelticseasalt½teaspoonblackpepper1tablespoongarlic1½tablespoonsginger,minced1tablespoonmincedlemongrass(optional)1tablespooncurrypowder½teaspooncayenne½cupsundriedblackolives,pittedandminced2tablespoonsmincedcilantro2tablespoonsmincedbasil3zucchini,slicedthinlengthwisewithmandolin

DIRECTIONS

Placethealmondsorcashews,pinenuts,oliveoil,lemonorlimejuice,seasalt,pepper, garlic, ginger, lemongrass, curry powder, cayenne and 3 tablespoonswater in the food processor and blend to a smooth, thick paste. Pulse in theolives,cilantro,andbasil.Toassemblethecannelloni,placetwozucchinistripssidebyside.Spoonasmallamountofpâténeartheendofthestripsfacingyou.Foldoverzucchiniandrolluntilthepâtéactuallyholdstogether.Sliceoffexcesszucchini.Placedirectlyonthescreenofdehydratortraysanddehydrateat110°Ffor6hoursoruntilfirm.Thesearedeliciouswithacurrysauce.

TomatoCocorellaAppetizerBYMICHALADI

ADVANCEDPREP:NoneIMMEDIATEPREP:20minSERVES4SPECIALEQUIPMENTNoneINGREDIENTS

meatfrom1to2mediumyoungcoconuts(meatshouldbeatleast½-inchthick)2freshheirloomtomatoesbunchfreshbasilorganicoliveoil,totasteCelticseasalt,totastefreshgroundblackpepper,totaste

DIRECTIONS

Spoonthecoconutmeatoutin1-by2-inchovals.Slicethetomatoesinto⅓-inch-thickslices.Layer the ingredients in the following order: tomato, coconut, basil, tomato,coconut,basil,andtomato.Topwithagenerousdrizzleofoliveoil,Celticseasalt,andfreshgroundblackpeppertotaste.Garnishwithtwolargebasilleaves.

Vern’sSpecialsMakes4–6dehydratortraysADVANCED PREP: None IMMEDIATE PREP: 30min SPECIAL EQUIPMENT Food processor, dehydratorINGREDIENTS

Step1:1quartsproutedsunflowerseeds1quartsproutedrawpeanuts(makesuretheyareorganic!)2cupsraisins1pintto1quartwater2tablespoonscinnamon2tablespoonsvanilla

Step2:4cupsraisins5cupsnuts(yourfavoriteones,oracombination,suchascashews,Brazilnuts,andalmonds)6cupsrolledoats

DIRECTIONS

Putthequartofsunflowerseedsinthefoodprocessorwith1cupoftheraisinsandasmuchwaterasnecessaryforittoturnover.Blendwell.Putinabigbowl.Do the same with the peanuts and remaining cup of raisins, cinnamon, andvanilla.Putthisintothesamebigbowlandmixeverythingtogether.Spreadoutonteflexsheetsanddehydratefor4–6hoursat110°.Flip,scoreandcontinuedryinguntildesiredconsistency.Storeintightlyliddedjars.

ZucchiniCashewSourCreamTreatsBYSHANNONISLEYSCHNIBBE

ADVANCEDPREP:8hoursforSourCream+15minformarinatingzucchini;+12hoursfor dehydrating IMMEDIATE PREP: 40 min SERVES 4 SPECIAL EQUIPMENT Blender, dehydratorINGREDIENTS

1cupcashewsdashseasalt4to5zucchinis,slicedintopieces⅛-to½-inch-thick1teaspooncayennepepper1cuptamari

DIRECTIONS

Tomakethesourcream,blendthecashewswith1cupwaterandadashofseasalt,startingwithabout½cupwater,andslowlyaddingmoreuntilitreachesthe

consistencyofheavycream.Pourintoapintjar.Coverwithcheesecloth,orsomethingsimilar,toallowairtocirculate freely.Let sit for 8 hours ormore.The cream is ready once it tastessourandtart,andiscoveredinagrayfilm.Skimthefilmoffwithaspoon,thencoverandrefrigeratethesourcream.Marinatethezucchiniincayenne,tamari,andenoughwatertocover,foratleast15minutes.Spread thezucchinislicesontodehydrator trays,and topwithadollopofsourcream.Dehydrate12hoursat105°For todesiredconsistency.Theywon’tgetcrunchy,butshouldbeniceandfirm.Contributor’snote:Youmaywanttodoublethisrecipe;thesegofast!

BananaTahiniDrinkBYPAULNISON

ADVANCEDPREP:NoneIMMEDIATEPREP:5minSERVES1SPECIALEQUIPMENTBlenderINGREDIENTS

1banana2tablespoonstahini

DIRECTIONS

Blendthebananaandtahiniwith1cupofwaterandserve.

ABerryDeliciousDrinkBYELYSAMARKOWITZ

ADVANCED PREP: 20 min for soaked dates IMMEDIATE PREP: 15 min SERVES 2 SPECIAL EQUIPMENT

BlenderINGREDIENTS

1to2bananas3to5pitteddates,soakedin1cupwaterfor20minutes(savesoakwater)1cupfreshorfrozenstrawberries½cupfreshorfrozenraspberries1cupfreshorangejuice

DIRECTIONS

Inablender,puréeatleast1banana,thedateswiththeirsoakingwater,thefreshor frozen strawberries and raspberries, and the orange juice. Thin themixturewithmorewaterorthickenitwithmorebananatosuityourtaste.Serveinattractiveglasses.Contributor’s note: This refreshingly sweet drink will help balance yourelectrolytesinwarmweather.

BetterthanV8JuiceBYPHILIPMCCLUSKEY

ADVANCEDPREP:NoneIMMEDIATEPREP:10minSPECIALEQUIPMENTJuicer(GreenStar,ChampionorBreville)SERVES1–2

INGREDIENTS

romaine(3smallheads)1bunchparsley1smallceleryheads1cucumber½bunchradish(w/leaves)2tomatoes1lemon(w/skin)1–2garliccloves¼teaspooncayenne1teaspoonmaca(optional)1teaspoonmesquite(optional)

DIRECTIONS

Cut all the ingredients in half and juice. After juicing is finished sprinkle incayenne,maca,and/ormesquitetotasteintoyourjuice.Enjoy!

BlueberrySmoothieBYJULIERODWELL

ADVANCEDPREP:NoneIMMEDIATEPREP:10minSPECIALEQUIPMENTBlenderSERVES1

INGREDIENTS

½bunchorganicparsley,washedandpickedover½to¾cupfrozenblueberries½″piecegingerroot(cutfinelytoreducethe“hairs”)¼″organiclemonpiece,includingrindbutnotseeds½cupfilteredwater

DIRECTIONS

SpinallinahighpoweredblendersuchasaVitamixuntilsmoothandcreamy.Drinkforbreakfasttogetazingtoyourday!

Broccoli,KaleandCeleryJuiceBYVITA-MIX

ADVANCED PREP: None IMMEDIATE PREP: 10 min YIELDS 1 ½ cups SPECIAL EQUIPMENT VitaMixINGREDIENTS

2broccoliflorets½kaleleaf½celerystalk2smallcarrots,topsandtailsremoved¼apple,cored½cupicecubes

DIRECTIONS

PlacealltheingredientsinyourVitaMixcontainerintheorderlisted.Add¼cupofcoldwaterandsecure the2-part lid.SelectVARIABLE,speed#1.Turn theblenderonandquicklyincreasespeedto#10;thentoHIGH.Runfor1minuteuntilsmooth.Serveimmediately.

BrutusisScaredBYSHAZZIE

ADVANCEDPREP:NoneIMMEDIATEPREP:15minSERVES2SPECIALEQUIPMENTJuicerINGREDIENTS

4cupsofspinach,tightlypacked

2largecarrots,topsremoved4tomatoes¼lemon1cucumber,peeledifnotorganic

DIRECTIONS

Juicealltheingredients,mixwell,andenjoy.Contributor’snote:ThiswillturnyouintoPopeye!

CabbageandCarrotJuiceBYSHAZZIE

ADVANCEDPREP:NoneIMMEDIATEPREP:15minSERVES1SPECIALEQUIPMENTJuicerINGREDIENTS

4outeror6to8innercabbageleaves6carrots,topsandtailsremoved½inchpieceofgingerroot

DIRECTIONS

Juicealltheingredientsandserveimmediately.

Captain’sPowerhouseBYSTEPHENARLIN

ADVANCED PREP: None YIELDS 1 to 2 cups SPECIAL EQUIPMENT VitaMix or blenderINGREDIENTS

1youngThaicoconut(reservewater)1 largeavocado,peeledandpitted2handfulswildororganicgreensDIRECTIONS

Drain the coconutwater into aVitaMixor blender.Crack the coconut in half,scoop out the softmeat, and add it to theVitaMix.Add the avocado and thegreens,andblenduntilsmooth.

CardamomCoolerBYSHAZZIE

ADVANCEDPREP:8to12hoursforsoakedalmonds+15minforalmondmilkIMMEDIATE

PREP:10minSERVES2SPECIALEQUIPMENTBlenderINGREDIENTS

4cardamompods1papaya,peeledandseeded2½cupsAlmondMilk

DIRECTIONS

Splitthecardamompodsopenandscooptheblackseedsintotheblender.Addthepapayaandalmondmilk,andblendalltheingredientsuntilsmooth.

ChocolateDrinkwithXoçai™BYPEGGYKENNEY

ADVANCED PREP: 24 hours for soaking IMMEDIATE PREP: 10 min SPECIAL EQUIPMENT BlenderINGREDIENTS

1rawcarrot8ozcoconutmilk1ozXoçai™Activ™1quartcoldwaterdashcinnamon

DIRECTIONS

Onerawcoconutwithitsmilk,brokenintosmallpieces.Addcoldwaterandletstandinrefrigeratorfor24hours.Placeinblenderandblenduntilmixedthoroughly.Pourthroughfinefilter.Add Xoçai™ Activ™ and mix. Pour into glass and sprinkle with cinnamon.Servecold.

ChocolateSmoothieBYPEGGYKENNEY

ADVANCEDPREP:NoneIMMEDIATEPREP:5minSPECIALEQUIPMENTBlenderSERVES2

INGREDIENTS

⅔cupalmonds1ripebanana1⅓cupsmangoslices1tablespoonActiv™Powder1½cupswater

DIRECTIONS

Placeallingredientsintotheblenderandmixthoroughly.

ChockieMilkshakeBYSHAZZIE

ADVANCEDPREP:2to9hoursforsoakednutsIMMEDIATEPREP:15minSERVES1SPECIALEQUIPMENT

BlenderINGREDIENTS

20Brazilnuts,soakedatleast2hours2Medjooldatesor4smallerones1banana,peeled1inchofvanillapod2to4teaspoonsrawcarobpowder

DIRECTIONS

Blend theBrazil nuts anddateswith2 cupsofwater, and strain. (Use thenutfiberforanotherrecipe.)Returnthemilktotheblender.Addthebanana,vanilla,andcarobpowderandblenduntilsmooth.Variation:Forathickershake,useasliced,frozenbanana.Contributor’snote:Thisshakeissorichandcreamy,youwon’twanttoshareit!

CitrusExplosionBYPHILIPMCCLUSKEY

ADVANCEDPREP:NoneIMMEDIATEPREP:10minSPECIALEQUIPMENTJuicer(GreenStar,ChampionorBreville)SERVES1–2

INGREDIENTS

3grapefruit6clementines3bloodoranges3carrots

DIRECTIONS

Peelallthecitrusfruits,thenjuicealltheproduce.Enjoy!

CoconutDrinkBYSHAZZIE

ADVANCED PREP: None IMMEDIATE PREP: 20min SERVES 1 to 2SPECIAL EQUIPMENT Blender, juicerINGREDIENTS

½coconutandallofitswater1banana,peeled½lime,juiced1-inchpiecefreshvanilla2oranges,juiced

DIRECTIONS

Combinealltheingredientsinablenderandblenduntilsmooth.Youmaystrainthisforasmoothertextureordrinkitasis.Ifyouhaveajuicer,juicethecoconutandbanana,andaddthejuicetothemixture.Addasmuchpulpbackasyoulikefortheconsistencyyoudesire.

Cranberry“Wine”BYELAINALOVE

ADVANCED PREP: None IMMEDIATE PREP: 25 min SERVES 15 SPECIAL EQUIPMENT JuicerINGREDIENTS

1poundfreshcranberries1redbeet6poundsapples1headcelery½lemon,includingpeel

DIRECTIONS

Putalltheingredientsthroughajuicerinbatches.Mixwellandserveinseverallargepitchers.

CucumberNumberBYSHAZZIE

ADVANCEDPREP:NoneIMMEDIATEPREP:15minSERVES2SPECIALEQUIPMENTJuicerINGREDIENTS

1cucumber1teaspoonlemonpeel3apples,cored

DIRECTIONS

Juicealloftheingredientsandmixwell.Serveimmediately.

EnergizedSmoothieBYVIKTORASKULVINSKAS

ADVANCED PREP: None IMMEDIATE PREP: 15 minYIELDS 1 to 2 cups SPECIAL EQUIPMENT BlenderINGREDIENTS

1organicapple,coredandchopped1handfulofyourfavoriteorganicgreens1teaspoongratedfreshginger1ripeHaasavocadopinchseasalt

DIRECTIONS

Blend the apple with the greens, ginger, avocado, sea salt, and ½ cup water.

Transfer to a bowl and sprinklewithyour favorite sprouts, a spoonful of seedcheeseandahandfulofdulseornoriflakes.Ifyouwantsomethingmorefilling,servewithdehydratedcrackers(seechapter5).

FractalFortnightBYSHAZZIE

ADVANCEDPREP:NoneIMMEDIATEPREP:15minSERVES2SPECIALEQUIPMENTJuicerINGREDIENTS

2teaspoonsE3Live1cupkaleorSavoycabbage,tightlypacked4pears,peeledandcored4stalkscelery

DIRECTIONS

Juicealloftheingredientsandmixwell.Contributor’snote:Drinkthisjuiceeveryfortnight(2weeks)toclearyourheadand sharpen your thoughts. The E3Live in this juice forms beautiful shiftingfractalpatternswhenyoulookatitclosely.It’sakaleidoscopeinacup!

FrozenChoc-ShakeBYKARENKNOWLER

ADVANCED PREP: 4 to 8 hours for soaking IMMEDIATE PREP: 15 min SERVES 2 SPECIAL EQUIPMENT

VitaMixorblenderINGREDIENTS

1cuporganicalmonds,soaked4to8hoursanddrained12smalldatesor5largeMedjooldates3tablespoonscarobpowder4frozenbananas,brokenintopieces

DIRECTIONS

Pour one cup water into a VitaMix or blender with the almonds. (Organicalmondstastesuperiortonon-organic,oftenwithamarzipan-likeflavor).Blendonhighspeeduntilnutsarecompletelybrokendowntoalmondmilk.Pourthealmondmilkthroughastrainerormeshbag(suchasasproutingbag),and collect strained milk in a jug or bowl. Rinse VitaMix or blender jug toremoveremainsfromnuts.Pourthenewlystrainedalmondmilkbackintotheblender.Addanothercupofwater, all thedates, thecarob, and thebananapieces. (IfnotusingaVitaMix,allow the frozen bananas to thaw for a while first to avoid damaging yourblender.) Blend all ingredients thoroughly until thick, whipped ice-cream-likeconsistency is achieved. Pour into two tall glasses and enjoy! (The remainingalmondpulpcanbeusedincakesorcookieslater).Variation1:Add somevanilla instead of the carob, or anyother flavoring ofyourchoice.Variation2:Thisshakeisalsodeliciouswithjustbananas,nutmilk,anddates.Contributor’snote:Everyonewhohas tasted this richdrink loves it. It’s evenbetterthanthethickchocolateshakesweusedtoslurponinfastfoodrestaurants—nottomentionmuchhealthier!

FUN(Fast,Unusual,Natural)CEOMealBYVIKTORASKULVINSKAS

ADVANCEDPREP:8 to12hoursforsoakingIMMEDIATEPREP:10minYIELDS2 to3cupsSPECIAL

EQUIPMENTBlenderINGREDIENTS

½cupalmonds,soakedovernight1handfulfreshstrawberries(frozenworkwell,too)1banana,peeled1teaspoonBlueGreenAlgaeorSpirulina1cupwaterorfruitjuicepinchofyourfavoritespices

1teaspoonvanillapinchseasalt

DIRECTIONS

Blendalltheingredientstoacream.Sipslowlyandruletheworld.Contributor’snote:Thisdrinkisamealofitsown—andamajortimesaver.

GingerAleBYDAVIDKLEIN

ADVANCEDPREP:2hoursforrefrigeratingIMMEDIATEPREP:10minYIELDS2cupsSPECIALEQUIPMENT

JuicerINGREDIENTS

whitegrapes3stalkscelery4¼-inchpiecefreshgingerroot

DIRECTIONS

Juicethewhitegrapes,celeryandfreshgingerroot.Mixwell,chill,andenjoy.

“GiveMeGreens!”SweetMilkshakeBYELAINALOVE

ADVANCEDPREP:8to12hoursforsoaking+15minforalmondmilkIMMEDIATEPREP:10minYIELDS3cupsSPECIALEQUIPMENTBlenderINGREDIENTS

3cupsAlmondMilk1ripebanana,freshorfrozen1teaspoonvanillaextract(oranotherextractofchoice)

1 tablespoon green powder (Chlorella, Spirulina, Blue GreenAlgae,Nature’sFirstFood,PureSynergy,orBarleyGreen)dashnutmeg(optional)

DIRECTIONS

BlendtheAlmondMilkwiththebananaandvanillauntilfrothy.Addthegreenpowderandquicklyblendagain.Pourtheshakeintoaglassandtopwithasprinkleofnutmeg.Contributor’snote:This is agreatdrink to start yourdaywith,orgulpdownanytimeyouneedsomeextraenergy.

Grape-CeleryCoolerBYDAVIDKLEIN

ADVANCED PREP: None IMMEDIATE PREP: 10 min YIELDS 2 to 3 cups SPECIAL EQUIPMENT JuicerINGREDIENTS

sweetgrapes1to2celerystalks(perglass)mintforgarnish(optional)

DIRECTIONS

Juiceyourfavoritesweetgrapeswith1or2celerystalks.Stirandserve.Garnishwithfreshmintleavesifdesired.

GreenLemonadeBYJOHNLARSEN

ADVANCED PREP: None IMMEDIATE PREP: 20 min YIELDS 5 cups SPECIAL EQUIPMENT Juicer

INGREDIENTS

10largeapples,eachcutintoslicesthatwillfitinjuicer1bunchofkale,cutinto2-inchpieces4stalkscelery,cutinto2-inchpieces1largelemon,cutintoslices

DIRECTIONS

Processalltheingredientsthroughajuicer,alternatingbetweentheapple,kale,celery,andlemon.Enjoythisdelicious,refreshingsweetandsourdrink.

HeavenlyChaiBYMICHALADI

ADVANCEDPREP:8to12hoursforsoakingIMMEDIATEPREP:15minYIELDS8cupsSPECIALEQUIPMENT

BlenderINGREDIENTS

meatfrom2youngThaicoconuts3cupsyoungcoconutwater½cupcashews,soaked½cupmacadamias,soaked5to7dates1-inchpiecefreshgingerroot½teaspooncinnamon¼teaspooncardamom¼teaspoonblackpepper⅛teaspoongroundcloves

DIRECTIONS

Blend all the ingredients until smooth and creamy. Strain for an extra silkysmoothtexture.Hint: For superior flavor and fragrance buy the cinnamon, cardamom, blackpepper,andcloveswholeandgrindtheminacoffeegrinder.Besuretoremovethegreenshellfromthecardamomandgrindonlytheseed.

HoppingWildBYSHAZZIE

ADVANCEDPREP:NoneIMMEDIATEPREP:15minSERVES2SPECIALEQUIPMENTJuicerINGREDIENTS

10 to 20 big wild leaves from your garden (such as dandelion,dock,orplantain)2apples,peeledandcored5stalkscelery

DIRECTIONS

Juicealloftheingredientsandmixwell.Increasetheamountofwildgreensasyou get used to their strength. If you find them too strong at first, use only 5leavesandgraduallybuilduptomore.Variation:Ifyoudon’thaveagarden,andtherearenowildplantsnearyou,usekale,spinach,watercressorherbs.

MaltedVegetableJuiceBYJAMETHANDKIMSHERIDAN

ADVANCED PREP: None IMMEDIATE PREP: 15 min YIELDS 1 to 2 cups SPECIAL EQUIPMENT NoneINGREDIENTS

1cupfreshorfrozen(andthawed)rawcarrotjuiceceleryjuicetotaste(optional)

beetjuicetotaste(optional)1to2tablespoonsHealthForce®GreenerGrasses1to2teaspoonslecithinpowderorgranules

DIRECTIONS

Mixthefreshcarrotjuicewithceleryjuiceand/orbeetjuicetotaste(ifusing).AddtheGreenerGrassesandlecithin(ifusing).Mixtogetherwellandenjoy.Variation:Forwarmmaltedjuice(alsoknownasHotChocolate)heatthejuiceinasaucepanonthestove’slowestsettinguntilitreaches105°Fto110°F.Stirthe juicewellwhilewarming it, and remove it from the heat as soon as it iswarmenough.Hint:Werecommendyoustartbyadding1tablespoonGreenerGrasses,ratherthan2,andadding2teaspoonsoflecithinpowderorgranules.Thelecithingivesacreamiertexture.YoucangraduallyincreasetheGreenerGrassesto1½or2tablespoonspercupofcarrotjuiceifyouwant.Hint:Useyourownfingertojudgethetemperatureasyouwarmthejuice.Yourbody temperature is approximately 98.6°F.When you put your finger into themixture,noticeifitfeelscool,thesame,orwarmer.Ifitfeelscool,itislessthan98.6°F.Ifitfeelsthesame,itisapproximately98.6°F.Ifitfeelsslightlywarmerthanyourfinger,itisonlyslightlyabove98.6°Fandtheperfecttemperaturefordrinking.Ifisfeelsquiteabitwarmer,itmaybehotenoughtocauseorstarttocause enzyme destruction. Try not to heat the juice to enzyme-destructivetemperatures,asdoingsowilllessenitsnutritionalbenefits.Hint: Another method for warming the juice is to put it in a waterproofcontainersuchasaglassorbottlewithalidortop.Thenfillupacontainer,oryoursink,withverywarmwater.Immersetheglassorbottleinwateruntilitiswarmed(usually about 5minutes, depending on the temperature of thewater,andtheamountofjuicetobewarmed).Contributor’s note: This is a wonderful tasting and deeply nourishingcombination.

MolotovCocktail

BYDAVIDWOLFE

ADVANCED PREP: None IMMEDIATE PREP: 10 min SERVES 1 SPECIAL EQUIPMENT BlenderINGREDIENTS

4apples1clovegarlic¼sliceonionroot1redjalapeñopepper1slicefreshgingerroot

DIRECTIONS

Blendallingredientswell.Drinktwocupsofthiseachday:oneinthemorningandoneintheevening.

MorningGloryBYDAVIDKLEIN

ADVANCEDPREP:NoneIMMEDIATEPREP:15minYIELDS2to3cupsSPECIALEQUIPMENTCitruspressorothercitrusjuicerINGREDIENTS

severalsweetoranges1pomegranate

DIRECTIONS

Slice the oranges and pomegranate in half. Use a citrus press or other citrusjuicertojuicethefruits.Mixthejuicestogetherandenjoy!

PinkElephant

BYJEREMYSAFRON

ADVANCED PREP: None IMMEDIATE PREP: 20min SERVES 2 to 4 SPECIAL EQUIPMENT Juicer, blenderINGREDIENTS

5largegreenpricklypearcacti2mediumpurplepricklypearcactior1cupblackraspberries1cupfrozencherimoya,peeledandseeded

DIRECTIONS

Carefully peel and juice the green and purple prickly pears (or berries if nopurplepricklypearsareavailable).Blendthepricklypearjuicewiththefrozencherimoyaandserve.

PuckerUpPassionJuiceBYPHILIPMCCLUSKEY

ADVANCEDPREP:NoneIMMEDIATE PREP:6minSPECIALEQUIPMENT Juicer (GreenStar,Champion,Breville)SERVES1–2

INGREDIENTS

2grapefruit4apples1lemon(w/skin)7smallcarrots½teaspooncinnamon1teaspoonmaca(optional)1inchpieceginger(optional)

DIRECTIONS

Cut all the ingredients in half and juice. After juicing is finished sprinkle incinnamonand/ormacaintoyourjuice.Enjoy!

PersimmonNogBYJOHNLARSEN

ADVANCEDPREP:8to12hoursforsoakedalmondsIMMEDIATEPREP:15minYIELDS6cupsSPECIAL

EQUIPMENTBlender;nutmilkbag,cheeseclothorfinestrainerINGREDIENTS

2cupsalmonds,soaked6dates,pitsremoved3cupspurifiedwater3persimmons,peeled,seedsremoved½teaspooneachnutmeg,cinnamon¼teaspooneachginger,cardamom

DIRECTIONS

Blendthealmonds,datesandwateruntilcreamyandsmooth(about2minutes).Strain the liquid through a nut milk bag, cheesecloth, or fine strainer. Applypressuretosqueezeoutalltheliquid.Savethepulpforanotherrecipeandpourthealmondmilkbackintotheblender.Add thepersimmonsalongwith thenutmeg,cinnamon,ginger,andcardamomandblendfor30seconds.Enjoy!

RedDesireBYPHILIPMCCLUSKEY

ADVANCEDPREP:NoneIMMEDIATE PREP:5minSPECIALEQUIPMENT Juicer (GreenStar,Champion,Breville)SERVES1–2

INGREDIENTS

¼beet2pears2apples½pineapple1inchpieceginger

DIRECTIONS

Cutalltheingredientsinhalfandjuice.Enjoy!

SeasideSmoothieBYSHAZZIE

ADVANCED PREP: None IMMEDIATE PREP: 10 min SERVES 1 to 2 SPECIAL EQUIPMENT BlenderINGREDIENTS

3bananas,peeled2pears,peeled2stalkscelery,finelychopped1teaspoonSuperfood

DIRECTIONS

Combine the bananas, pear, and celery in a blender with 1 cup of water andblendforafewseconds.AddtheSuperfoodandblenduntilsmooth.Contributor’s note: The celery in this smoothiemakes for a healthy roundedtaste.

SpicyPearBYSHAZZIE

ADVANCEDPREP:NoneIMMEDIATEPREP:10minSERVES1SPECIALEQUIPMENTJuicerINGREDIENTS

4pears,cored4stalkscelery¼teaspooncinnamonpowder

DIRECTIONS

Juice the pears and celery. Run the cinnamon through your juicer betweeningredients,andstiritinafterward.Serveimmediately.

StrawberryPatchBYSHAZZIE

ADVANCEDPREP:NoneIMMEDIATEPREP:15minSERVES1SPECIALEQUIPMENTJuicerINGREDIENTS

4cupsstrawberries1headlittlegemlettuce2cupsblueberries

DIRECTIONS

Juicealloftheingredients,mixwell,andserveimmediately.

SunriseBYSHAZZIE

ADVANCED PREP: None IMMEDIATE PREP: 15 min SERVES 2 SPECIAL EQUIPMENT BlenderINGREDIENTS

2 Pakistani or Indian mangoes (other mangoes will do, but youmaywanttoaddacoupleofdatesforsweetness)waterfrom1youngcoconutmeatfrom1youngcoconut1banana,plusextraslicesforgarnish

DIRECTIONS

Blendalloftheingredientstogether.Pourintolongglassesanddecoratewithasliceofbanana. If thecoconutmeat isabit tough,andyoudon’thaveahigh-powerblender,omitit.Contributor’snote:Thisdrinkisgreattowakeupto.Makeitwhenyouknowit’sgoingtobeahotday,takeittothebeachortoalovelygreenhill,andsipitasthesuncomesup.

SunTeaBYSERGEIANDVALYABOUTENKO

ADVANCEDPREP:8hoursforbrewingteaIMMEDIATEPREP:10minYIELDS1gallonSPECIALEQUIPMENT

NoneINGREDIENTS

1bunchpeppermint1bunchspearmint1bunchlemonbalm

DIRECTIONS

Placealltheingredientsinagallonjarandfillwithfilteredwater.Letitsitinthesunfor8hoursormoreuntilitbecomesarich,goldencolor.Contributor’snote:Thisisagreatdrinkonahotsummerday.Sunteaisagoodsubstituteforblackteas,greenteas,andcoffee.

TheCandyFlossTartBYSHAZZIE

ADVANCED PREP: None IMMEDIATE PREP: 15 min SERVES 1 to 2 SPECIAL EQUIPMENT BlenderINGREDIENTS

3pinkgrapefruits2softripepears2limes2cupswatermelon

DIRECTIONS

Remove the citrus peels from the fruit and juice all the ingredients. Combineeverythinginablenderandblenduntilsmooth.Strainthisdrinkforasmoothertextureifyoulike.Contributor’snote:Thisdrinkissuchasugarypinkcolor,italmostglows!

VanillaandSesameShakeBYKARENKNOWLER

ADVANCED PREP: 4 to6hours for soaking IMMEDIATE PREP: 15minYIELDS 5 to 6 cupsSPECIAL

EQUIPMENTBlenderorVitaMixINGREDIENTS

½cupsesameseeds,soaked2cupspurewater10dates(fresh,orsoakedifdry)4bananas,peeled2teaspoonsvanillapowderoralcohol-freeextract

DIRECTIONS

Makesesamemilkbyblending the sesameseedswith thewater.Addmoreorlesswatertoachievedesiredconsistency.Strainthroughanutmilkbag,cheeseclothorfinestrainer.Add the dates, bananas, and vanilla to the strained milk and blend well in aVitaMixorblenderuntilsmoothandcreamy.Hint:Addcrushediceforamuchcoolerdrink.

WakeUp,GingerBYSHAZZIE

ADVANCEDPREP:NoneIMMEDIATEPREP:15minSERVES2SPECIALEQUIPMENTJuicerINGREDIENTS

2inchpiecefreshginger4oranges1 cup berries (such as red currants, strawberries, or blackcurrants)

DIRECTIONS

Juicealloftheingredientsandmixwell.Serveimmediately.

WanderingMonotromeBYJEREMYSAFRON

ADVANCEDPREP:8to12hoursforsoakingIMMEDIATEPREP:15minSERVES2to4SPECIALEQUIPMENT

BlenderINGREDIENTS

1apple,cored½cupraisins,soaked½cupdates,soaked(reservewater)½cupalmonds,soaked

½cupcoconutmeat2teaspoonscinnamon1teaspoongingerjuicedashgroundclovesdashofnutmeg2cupscoconutwaterordatesoakwater

DIRECTIONS

Placealltheingredientsinablenderandblenduntilsmooth.

WarmApplePunchBYSHAZZIE

ADVANCEDPREP:1hourformarinatingIMMEDIATEPREP:15minSERVES2SPECIALEQUIPMENT JuicerINGREDIENTS

8apples,cored½vanillapod,roughlychopped1cinnamonstick,brokenintopieces4sliceslemon4slicesorange1teaspoonofChinesefive-spicepowder

DIRECTIONS

Juice the apples and pour the juice into a pitcher.Add the vanilla, cinnamon,lemon,orange,andfive-spice to the juice,and let itmarinatefor1hour in thesunshine.Ifyouhavenosunshine,placethejuiceinacupboardorsomewhereelsewarm(butnothot).

BreadsAlmondCinnamonBreadBYELAINALOVE

ADVANCEDPREP:6hoursforsoaking+4hoursfordehydratingIMMEDIATEPREP:25minSERVES

12SPECIALEQUIPMENTDehydratorINGREDIENTS

6cupsalmondpulp(leftoverfrommakingalmondmilk)2cupsflaxseedmeal,from1½cupsflaxseeds1cupoliveorcoconutoil½cupdatepaste,honey,ormaplesyrup

1teaspooncinnamon1cupraisinsorcurrants2teaspoonsCelticseasalt

DIRECTIONS

Mixthealmondpulpandflaxseedmealtogetherbyhandinalargemixingbowl.Addtheoliveorcoconutoil,datepasteorothersweetener,cinnamon,raisinsorcurrants,andseasaltandmixwellwithyourhands.Press onto a dehydrator tray lined with a Teflex sheet. The dough should beabout ¼-inch thick. Use your hands to smooth it flat. Flip the bread usinganother dehydrator tray, and remove the Teflex sheet. Dehydrate at 105°F forabout4hours.Storeintherefrigeratorforuptoaweek,orfreezeinaZiplocbagandremovepiecesofbreadasneeded.

AppleCinnamonBreadBYROSELEECALABRO

ADVANCEDPREP:12 to48hoursforsoaking+12 to48hoursfordehydratingIMMEDIATE

PREP: 40 min YIELDS 3 loaves SPECIAL EQUIPMENT Coffee grinder or blender; foodprocessor;dehydratorINGREDIENTS

2cupsgoldenflaxseeds,ground1cupalmonds,soaked12to48hours1cupraisins,soaked4to6hours2apples,grated1teaspoonvanilla1tablespooncinnamon1teaspoonCelticseasalt

DIRECTIONS

Grindtheflaxseedsinacoffeegrinderorablender.(Donotover-grindthem—thethickerthemixture,thebetterthebread.)Processthealmondstoamealinafoodprocessorfittedwiththe“S”blade.Process the raisins in a blender until smooth, adding some of the raisin soakwatertoblend.Combinethegroundflaxseeds,almonds,andraisinsinamixingbowl,andaddthegratedapples,vanilla,cinnamon,andseasalt.Mixwell.Forminto3loavesapproximately4-by8-by1-inch,anddehydrateat105°Ffor12to14hoursoruntildesiredconsistencyisobtained.

CornBreadBYELAINALOVE

ADVANCEDPREP:4to8hoursforsoaking+6hoursfordehydratingIMMEDIATEPREP:45minYIELDS 2 dehydrator trays (16-x 16-inch) SPECIAL EQUIPMENT Blender, dehydratorINGREDIENTS

2cupsrawalmonds,soaked4to8hours(1¼cupsbeforesoaking)anddrained2cupsrawcashewsor1cuprawcashewbutter1cuppinenuts1ten-ouncebagoffrozencornorfreshcornoffthecob¼cuprawhoneyormaplesyrup2teaspoonsCelticseasalt2clovesgarlic1½cupsdrygoldenflaxseedsgroundintomealorsoaked4to8hoursandgroundinaVitaMixblender

DIRECTIONS

Place the almonds in the blenderwith enoughwater to cover, and blend untilcreamy.

Blendthecashewsasyoudidthealmondsoraddthecashewbuttertothebowl.Blend the pine nuts, corn, honey or maple syrup, sea salt, and garlic in theblenderuntilcreamy.Thecorncanremainalittlechunkyifyoulike.Youmayneedtoaddalittlewatertoblend.Combine all the ingredients together in a bowl andmixwell.Let it sit for 15minutes.Spread the batter onto a 16-x 16-inch dehydrator tray covered with a Teflexsheet.Makethebreadabout¼-inchthick.Scoreinto25squareswiththeedgeofyour spatula or a butter knife. This should fill at least 2 trays. Dehydrate at105°Fforabout3hours.FlipthebreadandremovetheTeflexsheets.Dehydrate foranother3hoursoruntil thebread is stillmoist,but easy to lift.Storeintherefrigeratorforupto1week.

CornChipsCONTRIBUTEDBYJULIERODWELL

ADVANCED PREP: 24–36hours for dehydration IMMEDIATE PREP: 20minSPECIALEQUIPMENT FoodprocessorINGREDIENTS

4cupsofcornoffthecob½cupoliveoil¼cupwater1½teaspoonssalt½cupgroundflaxseeds(incoffeegrinderorfoodprocessor)2chilipeppers1tablespoonhoney¼bunchcilantro

DIRECTIONS

Blend thecilantro,peppersandwater first;add inallbut flax;mixturewillbe

somewhat thick; add flax to thicken further while blender is running. Spreadthinlyonteflexsheets,dehydrateat110°;turnandmarkintrianglesafterafewhours;dehydrateuntilcrisp.Storeinatightlyliddedjar.

GarlicRosemarySourdoughBreadBYJOHNLARSEN

ADVANCEDPREP:8to12hoursforsoaking+7to10hoursforfermenting+11hoursfor dehydrating IMMEDIATE PREP: 30minSERVES 8 to 10SPECIAL EQUIPMENT Food processor,dehydratorINGREDIENTS

2cupsoatgroats,soaked,rinsed,andstrained1cupalmonds,soaked,rinsed,andstrained1cupkamut,soaked,rinsed,andstrained1tablespoonoliveoil1teaspoonseasalt5clovesgarlic,minced¼cupfreshrosemary,minced

DIRECTIONS

Process the soakednutsandgrains in foodprocessorusing sbladealongwitholiveoilandseasaltfor30seconds.Mixinthegarlicandrosemarybyhandandletthedoughsit,covered,overnightatroomtemperature.Spread the dough½-inch-thick onTeflex sheets, and dehydrate for 5 hours at100°F.Turnthebreadandscoreitinto6-inchsquares.Dehydratefor6hoursmore,ortodesiredtexture.

SunDriedTomatoPestoNutLoaf

BYJOHNLARSEN

ADVANCEDPREP:8to10hoursforsoaking;5hoursfordehydratingIMMEDIATEPREP:45minSERVES6to8SPECIALEQUIPMENTCoffeegrinderorVitaMix,foodprocessor,dehydratorINGREDIENTS

2cupsalmonds1cupsunflowerseeds1½teaspoonsseasalt1teaspoonmarjoram1teaspoonchilipowder2tablespoonsnutritionalyeast1cupoatgroats,soakedanddrained1mediumyellowonion,chopped5greenonions,chopped1redbellpepper,chopped1yellowbellpepper,chopped4carrots,chopped1headbroccoli,chopped3freshsageleaves2bayleaves⅓cupoliveoil⅛cupnamashoyu1portobellomushroom,chopped

DIRECTIONS

GrindthealmondsandsunflowerseedsinacoffeegrinderorVitaMix.Addtheseasalt,marjoram,chilipowderandnutritionalyeastandsetaside.Grind the soakedoatgroats in theVitaMixwith1cupwateruntil creamy; setaside.In a food processor combine the chopped yellow and green onions, peppers,carrots,broccoli,sageandbayleaveswiththeoliveoilandnamashoyu.Process

toagrainypaste.Place the choppedmushrooms and all the other ingredients in a largemixingbowl.Mix everything together well and form into loaves 2 inches thick on aTeflexsheet.Dehydrateat105°Ffor3hours.Turnovertheloavesandcontinuetodehydratefor2hoursmore.Topwithyourfavoritepestoanddehydratefor1hourmore.

ZucchiniBreadBYROSELEECALABRO

ADVANCEDPREP:6to8hoursforsoaking+8to10hoursfordehydratingIMMEDIATEPREP:40min YIELDS 3 loaves SPECIAL EQUIPMENT Coffee grinder or blender, food processor,dehydratorINGREDIENTS

2cupsgoldenflaxseeds,ground1cuppecans,soaked6to8hoursanddrained1½ cups raisins, soaked 4 to 6 hours anddrained (reserve soakwater)1cupzucchini2teaspoonscinnamon1teaspoonvanilla½ teaspoonnutmeg¼ teaspoon cardamom1 teaspoonCeltic seasalt

DIRECTIONS

Grindtheflaxseedsinacoffeegrinderorblender.(Donotover-grindthem—thethickerthemixture,thebetterthebread.)Processthepecanstoamealinafoodprocessorfittedwiththe“S”blade.In a blender, process the raisins and zucchini until smooth. Add some of theraisinsoakwatertoblend.Combinethegroundflaxseeds,pecans,raisins,andzucchini inamixingbowl,andaddthecinnamon,vanilla,nutmeg,cardamom,andseasalt.Mixwell.

Forminto3loavesapproximately4-x8-x1-inchanddehydrateat105°Ffor8to10hoursor todesiredconsistency.Thebread shouldbedryandcrispyon theoutsideandfirmontheinside.

Crackers

AlmondFlaxCrackersBYROSELEECALABRO

ADVANCEDPREP:12to48hoursforsoaking+14hoursfordehydratingIMMEDIATEPREP:40minYIELDS 9 full trays (14-x 14-inch) SPECIAL EQUIPMENT Champion juicer or foodprocessor,dehydratorINGREDIENTS

3cupsalmonds,soaked12to48hours4cupscarrotpulp6cupsflaxseeds,soaked4to6hours(notdrained)1cupfreshparsley,finelychopped4stalkscelery,finelychopped1redbellpepper,finelychopped1redonion,finelychopped2tablespoonsCelticseasaltortotaste½ to 1 teaspoon cayenne or 1 tablespoon curry powder and 2teaspoonscuminpowder(optional)

DIRECTIONS

Process the drained almonds and carrots through a Champion juicer with theblank plate or in a food processor fitted with the “S” blade. Combine all theingredientsinalargemixingbowlandmixwell.Spreadthedoughoutabout¼-inchthickontoaTeflexsheetinthedehydrator.Scorethedoughwithaknifeintosmallsquares.Dehydrateat105°Ffor6hours.Turnoverthecrackers,removetheTeflexsheets,andcontinuedehydratingfor6to 8 hours or until desired consistency is obtained. Store the crackers in glassjars.Editor’s Note: Whenever you soak flax seed, the water becomes thick and

mucilaginous.Thisisanutritious,highproteinliquidandbecomespartofyourrecipe—don’tattempttodrainsoakedflaxseed!

BuckflaxSavoryCrackersBYJONATHANWEBER

ADVANCED PREP: 1 to 2 days for sprouting and soaking + 16 to 20 hours fordehydrating IMMEDIATE PREP: 1 hour YIELDS 65 to 80 crackers SPECIAL EQUIPMENT Foodprocessor,dehydratorINGREDIENTS

4 large fresh tomatoes, chopped, or 1 cup sundried tomatoes,soakedovernightanddrained2 red bell peppers or ½ cup dried red bell pepper, soakedovernightanddrained1largebunchcelery,chopped¼cup seaweed, suchaswakamé,kelp,oraramé,brokenupandsoakedovernightthendrained½cupdulseseaweedflakes2cupsraisins,soakedovernightanddrained(reservesoakwater)3to4cupsbrownflaxseeds,soakedovernightin6to7cupswater(notdrained)3 to 4 cups buckwheat groats, soaked, then sprouted 1 to 2additionaldays2mediumredonions,chopped1wholebulbgarlic,chopped½cupdillweed1teaspooncayenne2tablespoonscarawayseed1tablespooncorianderpowder1tablespoonseasaltorseasoningsalt(ormoreifdesired)pulpremainingfrommakingnutorseedmilks(optional)

soakednutsorseeds,suchasalmonds,sunflowerseeds,orwalnuts(optional)freshherbs,suchasoregano,basil,orparsleytotaste(optional)

DIRECTIONS

Processalltheingredientsin3or4batchesinalargefoodprocessorfittedwiththe“S”blade.Begineachbatchwithfreshorsoakedvegetables.Addthecelery,seaweed,andraisinsandprocessuntilwellbrokenup.Add⅓ofthesoakedflaxto this mixture and process for 2 minutes. Add some of the buckwheat andprocessagainuntilcreamy.Transferthemixturetoalargemixingbowl.Repeatthestepsaboveuntilalltheingredientsareprocessed.Collecttheentiremixtureinalargemixingbowl.Addtheonionsandgarlic,andmixeverythingtogetherwell.Thedill, cayenne, caraway,coriander, and sea salt caneitherbeaddedtothemixtureinthebowlandmixedinbyhand,orprocessedalongwiththeotheringredients.Tastethemixturetotestitsflavorandtexture.Someofthesproutedbuckwheatcanbeincludedwithoutprocessingforcrackerswithmoretexture.Ifthebatchistoomoist,addacuportwoofgrounddryflaxseedsandmixinwell.Allow½hr.Place 2 ormore cups of themixture on Teflex sheets in your dehydrator andspreaditoutevenlywithaspoon,knife,orbowlscraper.Thisbatchisenoughtofill7 to8 largedehydrator trays (15-x15-inch),dependingon the thicknessofthecrackers.Dehydrateat95°Ffor10to12hours.Flip the crackers over and remove the Teflex sheets. Score the dough with aplasticknifeintocrackersizesandshapesofyourchoice.Sprinklethemoistsideofthecrackerswithsesameseedsandadditionalseasoningsifdesired.Continue dehydrating to desired consistency—moist or crispy (another 6 to 8hours).Breakthecrackersandstoretheminasealedcontainer.Enjoy!Variation:For fermentedsourdoughcrackers,cover thebowlofdoughbeforedehydratingandsetitasidefor2to4days.Stirwellonceaday.Thedoughwillriseslightlyasthefermentationoccurs.Stirthedoughtokeepitdownandtasteitperiodically.

CornOfftheCobCrackersBYJONATHANWEBER

ADVANCEDPREP:1to2daysforsproutedbuckwheat+16to20hoursfordehydratingIMMEDIATE PREP: 50 min YIELDS 65 to 80 crackers SPECIAL EQUIPMENT Food processor,dehydratorINGREDIENTS

3 cups buckwheat groats, soaked and sprouted 2 to 3 days, thendrained2½cupsyellowflaxseeds,soakedovernightin4cupswater(notdrained)2mediumredoryellowonions,chopped1to2wholebulbsofgarlic,chopped2to3largefreshtomatoes6to8cupsfreshcorn,cutfromcob1tablespoonseasaltororganicseasoningsalt2teaspoonschilipowder1teaspooncayennepowder2cupsgroundyellowflaxseeds(dryandunsoaked)

DIRECTIONS

Place portions of all the ingredients except the ground flax seeds into a largefoodprocessor andprocesswith the “S”blade to desired texture.Transfer themixturetoalargebowl.Repeatthestepsabove2or3moretimesuntilalltheingredientsareprocessed.Collecttheentiremixtureinalargemixingbowlandmixwell,addingthedrygroundflaxseedsattheend.Mixwell.The salt, chili powder, and cayenne can either be added to themixture in thebowlandmixedinbyhand,orprocessedalongandblendedwiththeotheritems.Place2ormorecupsof themixtureontoTeflexsheets inyourdehydratorandspreaditoutevenlywithaspoon,knife,orbowlscraper.Thisbatchisenoughtofill7 to8 largedehydrator trays (15-x15-inch),dependingon the thicknessofthecrackers.

Dehydrateat95°Ffor10to12hours.FlipTeflexsheetsoveronthetraysandpeeloffthecrackermixture.Sprinklethemoistsideofthecrackerswithherbsofyourchoiceforadditionalseasoningandspice.Score the crackers into sizes and shapesof your choice.Continuedehydratinguntil the crackers are dry and crisp or remain slightly chewy (another 6 to 8hours).Break the crackers into individual pieces and store the crisp ones in a sealedcontainer. Moist or chewy crackers are best kept in Ziploc bags in therefrigerator.Variation:Foratangysourdoughflavor,letthedoughremaininalargeplasticbowlorbucketcoveredwithatowelforadayortwopriortodehydrating.

JamethandKim’sOriginalFlaxCrackersBYJAMETHANDKIMSHERIDAN

ADVANCEDPREP:5to7hoursforsoaking;24hoursfordehydratingIMMEDIATEPREP:15minSERVES6SPECIALEQUIPMENTDehydratorINGREDIENTS

1cupflaxseeds,soakedinpurifiedwaterfor5to7hours1¼to1½cupspurifiedwater

DIRECTIONS

Mixtheflaxslurrywiththeadditionalwater.Spoonthesoakedflaxseedsandwatermixtureontodehydratortrays,spreadingittoauniform⅛-to¼-inchthickness.Usingabutterknife,slicelinesthroughtheflaxmixtureforthecrackershapesyou choose (such as squares).Dehydrate at 110°F for about 24 hours or untilcrispy. At “half time,” turn the dehydrator trays around 180° to ensure fulldehydration.Peeloffthetraysandenjoy!Variation1:Mix2 tablespoonsBraggLiquidAminos and2 teaspoons Italianseasoning with the flaxseed mixture before dehydrating for savory “pizza”flavoredcrackers.

Variation2:Blend4 to5clovesgarlicwith thepurifiedwaterbeforesoakingtheflaxseedsinit.Aftersoakingtheflaxseedfor5to7hours,add⅜cupceleryjuice and 3 tablespoons fresh lemon juice to themixture.Mix thoroughly anddehydratefordeliciouscrispycrackers.Contributor’s note: Keep inmind that dehydration time is slightly longer forcrackerswithseasonings.

CornTortillasBYSHAZZIE

ADVANCED PREP: 8 to 12 hours for dehydrating IMMEDIATE PREP: 25 min YIELDS 20 to 40tortillasSPECIALEQUIPMENTFoodprocessor,dehydratorINGREDIENTS

4cobssweetcornkernels,cutfromcobs1clovegarlic,crushed1redonion1bunchcoriander1tablespoonflaxseed,groundfine

DIRECTIONS

Combineall the ingredients in thefoodprocessorandgrinduntileverything isbrokendown.Continueblendinguntilmixturebecomesdoughy.If themixtureremainscrumbly,addatomatoortwo.SpreadthemixtureontoTeflexsheetsinyourdehydrator,andflattenthedoughto about ¼-inch thick (it will get much flatter as it dries). Score the tortillaswhereyouwanttosnapthem,anddehydrateat115°Ffor4hours.Turn over the tortillas at least once during dehydration, and remove thedehydratorsheets.Dehydrateuntilcrisp.Contributor’snote:Thesearegreatwithsoupsandsalads.They’realsoalovelysnackontheirown.

FlaxandCornCrackersBYSHAZZIE

ADVANCED PREP: 6 to 12 hours for dehydrating IMMEDIATE PREP: 30 min YIELDS 20 to 40crackersSPECIALEQUIPMENTFoodprocessor,dehydratorINGREDIENTS

2cobssweetcorn,de-cobbed1clovegarlic,crushed2cupsflaxseeds,ground4teaspoonssesameoil

DIRECTIONS

Combineall the ingredients in a foodprocessor andblenduntil themixture isfluffy.Spoonoutthemixtureontodehydratingtrays,andflattentoabout½-inchthick(itwillgetmuchflatterasitdries).Dehydrateat115°Ffor6to12hours,dependingonthicknessofcrackers.Variation:Addingredientssuchaschoppedherbs(chivesarereallygood),seasalt,chopped tomatoes,peppers,chili,onion,mushroomormustardpowder tothemixture.Trydividing themixture intodifferentbowlsandaddingdifferentflavorstoeachone.

“Pizza”CrackersBYJULIERODWELL

ADVANCEDPREP:3to5daysforsproutsandsoaking+28hoursfordehydratingIMMEDIATE

PREP: 1 hour YIELDS 6 to 7 dehydrator trays full SPECIAL EQUIPMENT Coffee grinder,Championjuicer,dehydratorINGREDIENTS

2to3driedorfreshcayenneordriedThaidevilpeppers½ cup or more fresh or dried desert sage, rosemary, tarragon,parsley,orotherherbs4cupschickpeas(garbanzos),soakedovernightandsproutedfor3

to5days(theywilltripleinvolume)2cupsflaxseedor1cupflaxseedmixedwith1cupsesameseeds,soakedfor8hoursbutnotdrained4stalkscelery,chopped(toreducestrings)(optional)4to5largeredbellpeppers,chopped1redonion,chopped2poundstomatoes,chopped(cherrytomatoesarebest)3to8clovesgarlic½to1teaspoonseasalt(notoptionaltomosttastes)otherblandrawgreenveggies,suchasbroccolistalksorzucchini(avoidadditionalonions,scallions,leeks,andthelike,astheblendwillbetoostrong)

DIRECTIONS

Grindthedriedhotpeppersandthesageorotherdriedherbsinacoffeegrinderuntilpowdered(thisisn’tessentialbutpreventsnastysurprisemouthfuls).Runthechickpeas(garbanzos),flax,celery,bellpeppers,onion,tomatoes,garlic,and ground hot peppers and herbs through aChampion juicer using the blankplate.Blendallingredientswell.SpreadthemixtureontoTeflexsheets,makingsure it is at least ¼-inch thick all over. The dough should fill 6 to 7 sheets.Dehydrateat105°Ffor3to4hours.Turn over the crackers, and score them into squares with a knife, spatula, orcrackercutter.Dehydrateanother24hoursormore, todesiredcrispness.Storethecrackersinanairtightcontainer.Hint:Usingawirecoileggbeatertomixthebatterwillhelpremoveanycelery“strings,”asdoeschoppingtheceleryfinely.Contributor’s note: This is a crunchy cracker that was derived from theBoutenkos’“Everybody’sFavoriteCracker” recipe.TheyareverypopularandJuliehaspeoplebegginghertomakethemcommercially.

RawTortillasBYELAINALOVE

ADVANCED PREP: 6 to 12 hours IMMEDIATE PREP: 25 min YIELDS 16 tortillas SPECIAL EQUIPMENT

Blender,dehydratorINGREDIENTS

2largecarrots,chopped2zucchini(greenoryellow),chopped2avocados,peeledandpitted1teaspoonCelticseasalt1tablespoonlemonjuice1teaspoononionpowder(optional)1teaspoongarlicpowder(optional)dashcayenne(optional)2cupsflaxmeal(1½cupwholeseedsbeforegrinding)

DIRECTIONS

Blendthecarrotsandzucchiniwith1cupwateruntilsmooth.Add the avocado, sea salt, lemon juice, onion powder, garlic powder, andcayenne andblenduntil smooth.Pour into amixingbowl.Add the flaxmeal,andmixbyhand.Divide the batter into 4 sections, and spread each section on a 16-x 16-inchExcalibur dehydrator tray lined with a Teflex sheet. Score each tray into 4tortillas,anddehydrateat105°Ffor1to2hours.Flip the tortillasand remove theTeflexsheets.Continue todehydrateuntil thetortillas are stillmoist but seemdry enough to store. Store in aZiploc bag atroomtemperatureforuptoaweek,orintherefrigeratorformonths.

ReallyVeggieCrackersBYELAINALOVE

ADVANCEDPREP:8 to12hours forsoaking+24hours fordehydratingIMMEDIATE PREP:35minSERVES12to16SPECIALEQUIPMENTFoodprocessor,dehydratorINGREDIENTS

½onion,chopped2to5clovesgarlic1headspinach1cupfreshherbs (suchasdill,basil, sage,oregano,rosemary,orthyme),chopped3teaspoonsCelticseasalt¼cuplemonjuice2zucchini,shredded2carrots,shredded2cupsflaxseeds,soaked8to12hoursbutnotdrained2cupsflaxseeds,ground

DIRECTIONS

Puréetheonions,garlic,spinach,andherbswiththeseasaltandlemonjuiceinfoodprocessor.Transferthemixturetoabowl,andaddthezucchini,carrots,andsoakedflaxseeds.Mixeverythingtogetherwell,addingtheflaxmealand1ormorecupswaterattheveryend.Thebattershouldbethickandeasytospread.SpreadthebatterontoTeflexsheetsinadehydrator,anddehydratefor8hoursat105°F.Flip thecrackers,andremovetheTeflexsheets.Continue todehydrateanother16hoursoruntilthecrackersarecrunchy.

RosemaryCroutonsBYCHADSARNO

ADVANCEDPREP:6to8hoursforsoaking+12to16hoursfordehydratingIMMEDIATEPREP:1hourYIELDS 8 to 9 dehydrator trays SPECIAL EQUIPMENT Food processor, dehydrator

INGREDIENTS

2cupsgoldenflaxseeds,soakedin3cupsfilteredwaterfor4to6hours2cupssunflowerseeds(oralmonds),soakedinfilteredwaterfor6to8hoursanddrained4carrots,chopped⅓cupchoppedleek1cupchoppedredbellpepper¼cupdriedrosemary3tablespoonsgarlicpowderor3clovesfreshgarlic2tablespoonsdriedItalianseasoning½teaspooncayenne1½tablespoonsCelticseasaltfreshlycrackedblackpeppertotaste

DIRECTIONS

In a food processor, blend the soaked flax and sunflower seeds to a pâté.Transfertoalargemixingbowl.Combinethecarrotswiththeleek,bellpepper,rosemary,garlicpowder,Italianseasoning,cayenne,seasalt,andblackpepper in thefoodprocessorandblenduntilfinelyminced.Addthistotheseedsandmixtogetherthoroughly.Spread a½-inch even layer of themixture ontoTeflex sheets in a dehydrator.Score the dough into even squares as small as you want the croutons to be.Dehydrateat110°Ffor12to16hours.RemovetheTeflexsheetsabouthalfwaythroughdehydrating,andbreakapartthecroutons.RosemaryCroutonswillkeepforabout1monthinasealedcontainer.

RyeBreadStickswithAvocadoSauceBYELYSAMARKOWITZ

ADVANCEDPREP:8to10hoursforsoaking+4to8hoursfordehydratingIMMEDIATEPREP:40minYIELDS24to36breadsticksand1½cupssauceSPECIALEQUIPMENTBlender, foodprocessor, or Green Power / Star juicer with Bread Stick MakerINGREDIENTS

1cuprye,soakedovernightanddrained⅛cupflaxseeds,soakedovernight(notdrained)⅛cupcarawayseeds,soakedovernightanddrained½cupsunflowerseeds,soakedovernightanddrained1to2tablespoonssoysauce(Osawaornamashoyu)orseasalttotaste

Fortheavocadosauce:1avocado1tomato2greenonions1teaspoonmustardpowder

DIRECTIONS

Soakthegrainsandseedstogetherinalargebowl.Rinseinastrainerwithsmallholestokeepfromlosingthecarawayseeds.Inahigh-powerblenderorfoodprocessorfittedwithan“S”blade,processthesoakedrye,flax,caraway,andsunflowerseedswith½to1cupwater.(Uselesswaterifyouwantathickerbreadstick;morewouldmakeacracker.)Stirinthesoysauceorseasaltandrolloutthebreadstickssotheyare½inchindiameterand6to8inchesinlength.Placethebreadsticksondehydratortrays.Dehydrateat105°Ffor4to8hours,ortodesiredcrispiness.Puréetheavocado,tomato,greenonions,andmustardpowderinablendertoasmoothconsistency.Serveasaspicydippingsauceforthebreadsticks.Tip:TheeasiestwaytomakeRyeBreadSticksistousetheGreenPower/StarjuicerwiththeBreadStickMakerinplace.

SweetGoldenCrackersBYKARIECLINGO

ADVANCEDPREP:5to7hoursforsoakedgoldenflax+20hrsfordehydratingIMMEDIATE

PREP: 30 min YIELDS 2 ½ dehydrator trays full SPECIAL EQUIPMENT VitaMix or coffeegrinder,dehydrator.

INGREDIENTS

1 to 2 cups golden flaxseed, soaked (or grind the dry seeds in aVitaMixorcoffeegrinderandaddanequalamountofliquid)½cupsrawhoneyor8soakedblendeddatesforsweetener1teaspooncinnamon(totaste)pinchCelticseasalt

DIRECTIONS

Combine theground flaxseedwith thehoneyordates,cinnamon,andseasalt,andmixwell.Dehydrateat110°Fovernight,flip,andcontinuetodehydrateforhalfaday.Hint:Addmoreseasoningthanyouthinkyouwillneed!

ChipsAbeba’sCornChipsBYABEBAWRIGHT

SERVES10SPECIALEQUIPMENTFoodprocessororblender,dehydratorINGREDIENTS

6to8earsworthofcornkernels,cutfromthecobs¾cupsunflowerseeds,soakedovernight⅓to½redonion,chopped¼teaspooncumin⅓cupgroundflaxseed

dashcayennepepperCelticseasalttotaste

DIRECTIONS

Mix corn, sunflower seeds, and onion in blender or food processor (Formorecrunch,useafoodprocessor.)Addthecumin,groundflaxseed,cayenne,seasalt,andmixwell.SpoonontodehydratortrayslinedwithTeflexsheets.Dehydrateat105°Ffor8hours.FlipthecornchipsandremovetheTeflexsheets.Continuetodehydrateuntilcrisp.

BarbecueChipsBYABEBAWRIGHT

ADVANCEDPREP:30minforsoaking+8to10hoursfordehydratingIMMEDIATEPREP:40minSERVES10to12SPECIALEQUIPMENTBlender,dehydratorINGREDIENTS

2carrots,chopped1to2datesor12raisins,soaked30minutesanddrained(reservesoakwater)¾teaspoonchilipowder1celerystalk,chopped2tomatoes½ cup sundried tomatoes, soaked for 30 minutes, drained andchopped(reservesoakwater,testforsaltiness)cayennepeppertotastenamashoyuorCelticseasalttotaste¼to½mediumbeet(optional)⅔cupflaxseeds,soaked3hoursorovernight

DIRECTIONS

Combine the carrots, dates, chili powder, celery, tomatoes, sundried tomatoes,cayenne,namashoyu,beet(ifusing),and1½cupsofwaterinablender.Blendwellandadjusttheseasonings.Addtheflaxseedsandblendwell.Themixtureshouldbethickbutpourable.Ifmixture is too thick,crackerswillbechewy,notcrunchy—adda littlewater ifnecessarytokeepitrunny.SpoonthedoughontodehydratortrayslinedwithTeflexanddehydrateat105°Fdegreesfor8to10hours.RemovetheTeflexsheetsandflipthechips.Continuetodehydrateuntilcrisp.

CurlyCrispsBYSHAZZIE

ADVANCED PREP: None IMMEDIATE PREP: 20–40minSPECIAL EQUIPMENT Spiral slicer, dehydratorINGREDIENTS

vegetablessuchassweetpotatoes,pumpkin,zucchini,orcarrotsseasaltandseaweedflakes(optional)

DIRECTIONS

Usingaspiralsliceronthecurlysetting,slicethevegetables.Addsaltorgroundseaweedflakesifdesired.Place thecurlsonadehydrator trayanddehydrateat115°F for6 to12hours,dependingonthethicknessofthechips.Variation 1: After slicing, marinate the vegetables overnight in an herbydressing,andthendehydrate.Variation2:For savorycrisps, thinly slicevegetables suchaseggplant,beets,tomato,rutabaga,orzucchinianddehydrateuntilcrisp.Addseasaltorgroundseaweedflakesifdesired.Also,tryvariation1withanyofthesevegetables.Variation3: For sweet crisps, slice apples, pineapples, pears, or bananas anddehydrate until crisp. Try squeezing some lemon juice over the fruits beforedehydratingforafreshnewflavor.

Contributor’snote:Thesefunsnacksgowellwithalldipsandlookbeautifulontopofsoups.

Joe’sChipShopChipsBYSHAZZIE

ADVANCEDPREP:NoneIMMEDIATEPREP:15minSERVES2SPECIALEQUIPMENTNoneINGREDIENTS

2avocados,ripebutfirm1bag(about½cup)poppyseeds

DIRECTIONS

Slicetheavocadosinhalfandcarefullyremoveeachpitwithoutdamagingtheavocado.Cutintoquarters,theneighths.Gentlypeelofftheskinoffanddiscard.Placethepoppyseedsonaflat-bottomeddish,androlltheavocadosintheseedsuntilthey’refullycovered.Placeonanattractiveservingdish.Contributor’snote:MyfriendJoecameupwith this,andI’mverygrateful tohimforallowingittobeshared!

HempCornChipsBYMATTSAMUELSON

ADVANCEDPREP:5to7hoursforsoaking+24to30hoursfordehydratingIMMEDIATE PREP:40minYIELDSapproximately175chipsSPECIALEQUIPMENTFoodprocessor,dehydratorINGREDIENTS

6cupsfreshorfrozencorn10cupssunflowerseeds,soaked(6cupsbeforesoaking)1cuphempseeds1½cupsflaxseeds,groundintomeal

1½tablespoonsCelticseasalt1lime,juiced

DIRECTIONS

Puréethecorninafoodprocessoruntilcreamy.Placeinamixingbowl.Puréethesunflowerseedswith2¾cupswateruntilcreamy;addtothemixingbowl.Addthehempseeds,groundflaxseeds,seasalt,andlimejuice;mixwell.Spread2½cupsofthebatterona16-x16-inchdehydratortraycoveredwithaTeflexsheet.Cutintoshapes,suchastriangles,squares,orcircles.Dehydratefor24 to 30hours at 105°Funtil crispy.Remove theTeflex sheets after about 10hours.

NutChipsBYJALISSALETENDRE

ADVANCEDPREP:8–10hoursforsoaking+12hoursfordehydratingIMMEDIATEPREP:40minMAKESabout40chipsSPECIALEQUIPMENTFoodprocessor,dehydratorINGREDIENTS

2cupshazelnuts,soakedovernightanddrained1cupsesameseeds,soakedovernightanddrained⅓cupchoppedfreshcilantro½cupchoppedredonion1lemon,juiced½tablespoondriedbasil½tablespoongarlicpowder2tablespoonshoney2teaspoonsHerbamare®orseasaltpaprikaforgarnish

DIRECTIONS

Blendthehazelnutsandsesameseedsinafoodprocessor,slowlyadding2cupswatertothemixture.Stoptheprocessoronceinawhiletoscrapethesidesofthebowl.Inalargebowl,combinealltheingredients,includingthegroundnutsandseeds,andmixwell.Dividethemixtureinhalfandspreadover2Teflexsheetstodehydrate.Usingaspatula,cutthemixtureintotriangles,andsprinklewithpaprika.Dehydratefor5hoursat105°F.RemovetheTeflexsheetsanddehydratefor7morehours.

MilkAlmondMilkBYELAINALOVE

ADVANCEDPREP:8 to12hoursforsoakingIMMEDIATEPREP:15minYIELDS3 to4cupsSPECIAL

EQUIPMENTBlender,TheAmazingNutMilk,JuiceandSproutBagINGREDIENTS

1cupalmonds,soaked(½cupbeforesoaking)anddrained2pitteddates(optional)1teaspoonvanilla(optional)

DIRECTIONS

Blendalltheingredientswith3cupswateronhighuntilwellblended.PourthroughTheAmazingNutMilk,JuiceandSproutBagtostrain.Storethemilkinaglassjarintherefrigeratorforupto4days.Contributor’s note: Almonds are packed with calcium, fiber, folic acid,magnesium,potassium,riboflavin,andVitaminE.Drainoffthefirstsoakwater,whichwillbebrown.

AlmondMilkBYAMYYOCKEL

ADVANCEDPREP:4hoursforsoakingIMMEDIATEPREP:15minSPECIALEQUIPMENTBlenderSERVES4YIELDS6cupsINGREDIENTS

2cupsalmondssoakedanddrained4cupspurewater3tablespoonshoney1½teaspoonsvanillabeanextract1teaspoongroundcinnamon1teaspoongroundnutmeg¼teaspoongroundcloves1teaspoonCelticseasaltortotaste(optional)

DIRECTIONS

Place2almondsinblenderwith4cupswaterblenduntilsmooth.Linepitcherwithsproutbag,pourmixtureintobag,andsqueezeoutallliquidintopitcher.***Keepthepulpforcrackersorbreadorthrowaway.Add honey, vanilla bean extract, ground cinnamon, ground nutmeg, groundcloves,andCelticseasalt(optional).Blendallingredientsinblenderandserve.

AlmondCheeseorYogurtBYSHARONELAM

ADVANCEDPREP:2½daysIMMEDIATEPREP:40minYIELDS6to8cupsSPECIALEQUIPMENTBlender,Sieve,DrainingBagsINGREDIENTS

2to3cupsalmondsbasil,chopped,totastegarlic,minced,totastelemonjuice,totasteCelticsalt,totaste

DIRECTIONS

Soakalmonds for12 to24hours (the longer soaked, the easier to skin).Theywilldoubleinsize.Discardsoakwater.Boilapotofwater.Usingawiresieve,blanchacupfulofalmondsatatimebyimmersionfor7seconds.Skineachbatchasyougo.Blend4cupsskinnedalmondswith4cupswaterinaVitaMixorblender.Pourintoquartcanningjarsandsetinawarmplaceforapproximately12hours.Themixturewillgrowandtherewillbelotsofairholesthroughout.Therewillalsobeabout¾to1inchofyellowliquidatthebottomofthecontainer.Pourthemixtureintodrainingbags.Youcanalsousenylonpainterbags—quartorgallonsize.Twistandknotbags.Hangoverthesinkorabowlforabout12hours.Add chopped basil, garlic, lemon juice, andCeltic salt. Use your imaginationandcreateyourownfavoritespreads.

Almond,Hazel,orSunflowerMilkBYSHAZZIE

ADVANCED PREP: 6 hours for soaking IMMEDIATE PREP: 10 minYIELDS 3 cups SPECIAL EQUIPMENT

BlenderINGREDIENTS

2 cups raw almonds, hazelnuts or sunflowers, or a mixture ofthese,soakedforatleast6hoursanddrained2Medjooldates,or4otherdates,pitsremoved

DIRECTIONS

Combineall the ingredients inyourblenderwith1¼cupswater.Blendforaslongaspossible,tobreakdownthesolidingredients.Pourthemixturethroughastrainerintoabowl.Addthesolidbitsbackintotheblenderwithanother1¼cupswater,blendagain,andstrain.Storethemilkinthefridge,andusewithin2days.Don’tworryifitseparates;justshakeitbeforeuse.Contributor’snote:Alwaysmakeenoughalmondorsunflowermilkfor2daysandkeep it in the fridge.Drink itany timeby itself,oraddsome toablenderwithapieceoffruitforaquickandfillingdrink.

BrazilNutMylkMagicBYKARENPARKER

ADVANCEDPREP:4hoursforsoakingIMMEDIATEPREP:20minYIELDS6to7cupsSPECIALEQUIPMENT

Blender,NutMylkbagINGREDIENTS

1½cupsbrazilnuts,unsoaked½cupwhitesesameseeds,soakedupto4hours3cupsyoungcoconutwater½teaspoonCelticseasalt1tablespoonmesquitemeal5dropsliquidstevia(optional)

DIRECTIONS

Combinealltheingredientsinahigh-poweredblenderandmixuntilsmooth.

Strainthemylkbypouringitthroughanylonmeshnutmylkbag,catchingtheliquid in a pitcher and squeezing the remaining liquid from the bag. Serveimmediately.

CashewYogurtBYCHERIESORIA

ADVANCEDPREP:6 to12hours forsoaking+2daysfor rejuvelacYIELDS1quartSPECIAL

EQUIPMENTBlender,sproutbag,glassjarINGREDIENTS

2cupsrawcashews,soakedinpurified(non-chlorinated)waterfor6to12hoursanddrained2ormorecupsrejuvelac(recipe)¼cuppuremaplesyrupordatepaste,totaste1teaspoonvanillaextractor⅛teaspoonalmondextract

DIRECTIONS

Place the cashews in a blender with the rejuvelac. Blend until smooth andcreamy,addingmorerejuvelac,ifnecessary.Pourintoasproutbagandallowtodrainfor1to2hours.Pour into a glass jar, place in a warm (not hot) location and let ferment foranother8to12hours.Addthemaplesyrupandextract totheyogurtandblendwell.Pourtheyogurtintoaglassjarandstoreintherefrigerator.Serving suggestion: Layerwith berries or other fruit for a beautiful parfait. Ifyouomit thesweetenerandextracts,youcanuseCashewYogurtasabaseforcreamysaladdressing,soups,andsauces.

GreenHempMilkBYSHAZZIE

ADVANCED PREP: 8 to 10 hours for soaking IMMEDIATE PREP: 15minSERVES 2SPECIAL EQUIPMENT

BlenderINGREDIENTS

4carrots4cupsspinach1orange,peeled2stalkscelery,finelychoppedsprigrosemaryorsage1cuphempseeds,soakedovernight

DIRECTIONS

Combinealltheingredientsinablender,andblenduntilsmooth.Placeacleanclothsuchasmuslin insideastrainer,andplaceoverabowl.Pour themixtureintothecloth,andwringtheclothtosqueezeoutallthejuice.

QuickestTahiniMilkBYSHAZZIE

ADVANCED PREP: None IMMEDIATE PREP: 10 min YIELDS 3 cups SPECIAL EQUIPMENT BlenderINGREDIENTS

½cuprawtahini2Medjoolor4otherdates,pitsremoved

DIRECTIONS

Blendthetahinianddateswith2½cupsofwaterandenjoy.Variation:Addrawcarob,banana,strawberriesorraspberriestotheblenderforatasty,protein-richmilkshake.Contributor’snote:Childrenlovethissweetdrink.It’sveryusefulifyouneedanutmilkandhavenosoakednutstomakeitwith.

Cheeses

CheddaSauceBYRHIO

ADVANCED PREP: 8 to 10 hours for soaking IMMEDIATE PREP: 35minYIELDS 1¼ cupsSPECIAL

EQUIPMENTBlenderINGREDIENTS

¾cuppinenuts, soakedovernightor forat least2hours, rinsedanddrained½ cup sunflower seeds, soaked overnight or for at least 2 hours,andrinsedanddrained1largeredbellpepper,seedsremovedjuiceof½lemon1½tablespoonsnutritionalyeastflakes1smallclovegarlic(optional)2teaspoonsnamashoyu

Combine all ingredients in a blender andmixwell. If the bell pepper doesn’tliquefyreadily,addalittlewater.CheddaSaucewillkeepfor2to3daysintherefrigerator.Variation1:For thosewhodon’t appreciate the flavorofpinenuts,make therecipe with 1 cup sprouted, blanched almonds, and reduce the amount ofsunflowerseedsto¼cup.Foracreamiersauce,add1to2tablespoonssoakedmacadamianuts.Allotheringredientsremainthesame.Variation 2: This sauce can also be made into a cheddar-type cheese bydehydratingit.Spreadthesauce¼-inchthickonaTeflex-lineddehydratortrayanddehydrateat95°Ffor1to2days.Theresultingsheetcanthenbecutintopieces or crumbled and used like grated cheese. It will keep formore than 2weeksintherefrigerator.Contributor’snote:Greatonfinelychoppedbroccoliorbrusselssprouts.

CheddaryCheezeSpreadBYSHAZZIE

ADVANCEDPREP:2hoursforsoakingIMMEDIATEPREP:20minYIELDS3cupsSPECIALEQUIPMENTHandblender,dehydratorINGREDIENTS

3cupspinenuts,soakedfor2hours4sundriedtomatoes,soakedfor2hours½smallorangeoryellowpepper,seedsandcoreremoved1lemon,juiced1clovegarlic,chopped

DIRECTIONS

Blend all the ingredients with a hand blender until very smooth. Spread ondehydratedcrackersandenjoy.Variation: To make cheddary cheeze squares, spread the mixture out ¼-inchthickontoTeflex-lineddehydrator trays.Dehydrateat115°Ffor6 to24hours,until firm. Cut the cheeze into squares, peel them apart and turn them over.Dehydratethecheezeforanother2to4hours,andservewithveggieorWalnutBurgers,oncrackers,orwithyourfavoritemeal.

HerbedCreamCheeseBYKARENPARKER

ADVANCEDPREP:½hourforcoolinginrefrigeratorIMMEDIATEPREP:25minYIELDS2to3cupsSPECIALEQUIPMENTBlenderINGREDIENTS

1⅓cupsBrazil,macadamiaorpinenuts,unsoaked¼cupoliveoil3tablespoonslemonjuice1½teaspoonssalt

1teaspoonfreshlycrackedpeppercorns2tablespoonsfreshdill,minced1tablespoonfreshsage,minced

DIRECTIONS

Combinethenuts,lemonjuice,salt,oliveoil,and⅓cupwaterinhigh-poweredblender,mixinguntilsmooth.Transferthemixturetoabowl.Handmixintheremainingingredients.Coolintherefrigeratorforhalfanhourbeforeserving.

MacadamiaCreamBYSHAZZIE

ADVANCED PREP: None IMMEDIATE PREP: 15minYIELDS ½ cupSPECIAL EQUIPMENT Coffee grinder,citrusjuicerINGREDIENTS

10macadamianuts1orange,juiced2Medjoolor4otherdates,pitsremoved

DIRECTIONS

Combine all ingredients in a coffee mill and blend until totally smooth. Thismighttakeseveralrunsdependingonthepowerofyourmill.Contributor’snote:Add this to soup, dressings and smoothies, or spoon it ontopofyourfavoritefruit.

MacadamiaNutCreamCheeseBYELAINALOVE

ADVANCEDPREP:8to12hoursforfermentingIMMEDIATEPREP:25minYIELDS2to3cupsSPECIAL

EQUIPMENTBlenderINGREDIENTS

2cupsmacadamianuts1lemon,juiced(about3tablespoons)2probioticcapsules(Kio-dophilusoranygoodacidophilus)

DIRECTIONS

Blend themacadamia nutswith the lemon juice, adding just enoughwater tocoverthenuts.Once themixture iscreamy,add thepowder fromthecapsulesandblenduntilmixed.Pourthemixtureintoacolanderorastackof3strawberrybasketslinedwithacheeseclothanddrain.Coverthecheesewiththecheesecloth.Letitsitinawarmspot(70°Forwarmer)for8to12hours.Testthecheese.Whenittastesthewayyoulikeit,putitinaglasscontainerandrefrigerateforupto5days.Variation:Youmayalsodehydratethismixturetomakeadrycheesetosprinkleonpastaorpizza.

MildAlmcheddarCheeseCrumbsBYVIKTORASKULVINSKAS

ADVANCED PREP: 12 hours for fermenting IMMEDIATE PREP: 30minYIELDS 3 to 4 cupsSPECIAL

EQUIPMENTFoodprocessorINGREDIENTS

2cupsblanchedalmonds½cupsesameforsharptaste(optional)4capsulesacidophilusorotherbacteriamix(optional)

DIRECTIONS

Place half the nuts and sesame seeds in a dry blender pitcher; blend on highspeed.Grindthenutsforabout30seconds,andthenbeginaddingwaterslowly.Blendthenutsandseedstoacream.Thismighttakeaslongas2minutes.Blendintheacidophilus.Transfer themixture to awide-mouth glass jar. Let it sit for at least 8 hours.Bubbleswillformanditwillhaveasour,lemonish,odorandtaste.Drainoffthewaterbypouringthemixturethroughasproutbagorcheesecloth,gentlysqueezingoutasmuchoftheliquidasyoucan.Lettheclothhangoveryourkitchensinkfor4hoursormore.PlacethecheeseinanairtightcontainerorZiplocbagintherefrigeratortostore.Washoutthesproutbagandletitdry.Contributor’s note: Serve the cheese with salad, or with fresh fruit such asbananas,pears,orpeaches,ormix2cupsoftheAlmcheddarwith1teaspoonofCelticseasalt.Spread thecheeseondehydrator trays linedwithTeflexsheets.Dehydrate at 118°F for 12 hours or until dry. Break into crumbs. Store in anairtightcontainerorZiplocbag.

EarlyBirdSpecialsBananaBitesBYSHAZZIE

ADVANCEDPREP:NoneIMMEDIATEPREP:20minSERVES2SPECIALEQUIPMENTNoneINGREDIENTS

2bananas,peeled,withtheendcutoff

12raisins,dry12walnuthalves,dry

DIRECTIONS

Sliceeachbananainto6equaldiscs(12piecestotal).Push one raisin down into the top of each banana round.Sit awalnut half oneachbananaround,andserve.Contributor’snote:You’llabsolutelylovetheselittleeasy-to-eattreats!

GranolaBYROSELEECALABRO

ADVANCEDPREP:12to48hoursforsoaking24hrfordehydratingIMMEDIATE PREP:30minYIELDS5cupsSPECIALEQUIPMENTFoodprocessor,dehydratorINGREDIENTS

2cupsalmonds,soaked12to48hoursanddrained1cuprawpumpkinseeds,soaked8hoursanddrained1cupsunflowerseeds,soaked4to6hoursanddrained2apples,choppedwithseedsandstemremoved1tablespooncinnamon1teaspoonCelticseasalt½cupraisins(optional)

DIRECTIONS

Process the almonds in a food processor fitted with the “S” blade into smallchunksandtransfertoamixingbowl.Processthepumpkinseedsandsunflowerseedsuntilroughlygroundandcombinewiththealmonds.Process theapplesandadd themto thenutsandseeds.Add thecinnamonandseasaltandmixwell.Spreadmixtureontoadehydrator tray linedwithaTeflexsheetanddehydrate

for20to24hoursat105°Fortodesiredcrunchiness.Besuretodehydrateuntilallthewaterisremovedfromthegranola.Add½cupraisinstothegranolaafterdehydrating(ifusing).Storeinaglassjar.Thisgranolawilllastupto3months,somakelots!ServewithAlmondMilk.

GrawnolaBYRHIO

ADVANCED PREP: 2 to 3 days for sprouting and soaking, + 24 to 36 hours fordehydrating IMMEDIATE PREP: 45 minYIELDS approximately 1 ½ quarts SPECIAL EQUIPMENT

Blender,dehydratorINGREDIENTS

1½cupsalmonds,sprouted1day2½cupsoatgroats,sprouted2to3days1cupsunflowerseeds,sprouted1day1cupbuckwheat,sprouted1to2days1⅓cupsdates,pittedandsoakedovernight

DIRECTIONS

Withasharpknife,cutthealmondsintolongsliversandplaceinabowlwiththesproutedoats,sunflowerseedsandbuckwheat.Tosstomix,andsetaside.Putthesoakedandpitteddatesintotheblenderwithalittleofthesoakwaterandblendtoathickpurée.Pour the date purée over the grains, seeds and almonds and toss everythingtogetherwell.Spread the Grawnola onto dehydrator trays lined with Teflex sheets anddehydrateat95°Ffor24to36hours.Storeinaglassjaratroomtemperature.Grawnola keeps well when thoroughly dehydrated. You can also store in aplasticcontainerinthefreezer.Variation:Put½ to1cupBasicGrawnolaMix intoa largebowlandadd thefollowingingredients:1banana,sliced½cupfreshberries,mangoorotherfruitofyourchoice1tablespoonraisinsor

currantssprinkleofvanillapowder(groundvanillabean)AlmondMilkoranothernutorseedmilk.

MapleHempNutBarsBYROBERTYAROSHANDLISASOTO

ADVANCEDPREP:8hoursfordehydratingIMMEDIATEPREP:45minYIELDS24barsSPECIALEQUIPMENT

Foodprocessor,dehydratorINGREDIENTS

2cupshempnutseeds1cupBrazilnuts1cupgroundrolledoats1cupgroundsunflowerseeds1cupraisins1cupcarobchips(optional)1½cupsmaplesyruporhoney1tablespoonvanilla1cupoliveoil

DIRECTIONS

Blendthehempnutseeds,Brazilnuts,rolledoats,sunflowerseeds,raisins,andcarob chips (if using) to powder. Add themaple syrup or honey, vanilla, andoliveoil.Blendwell,androllmixtureontooiledTeflexsheets.Dehydrateat115°Ffor4hours.Flipoveranddehydrateforanother4hours.

MarvelousMuësliBYKARENKNOWLER

ADVANCEDPREP:NoneIMMEDIATEPREP:10minSERVES1SPECIALEQUIPMENTNoneINGREDIENTS

2handfulsnutsofyourchoice(choppediflargerthanahazelnut)handful small berries (strawberries, raspberries, or blueberries),chopped1apple,diced1banana,slicedintodiscsandhalvedanyotherfreshfruit⅓cupdriedfruit(suchasdates,figs,raisins,orapricots)sprinklingofcoconutflakessprinklingofsesameseeds(optional)

DIRECTIONS

Mixtogetherallthenuts,berries,andfruitinabowl,andtopwithcoconutflakesand sesame seeds, if using. If youwantmilk, simply blend a handful of yourfavoriterawnutswith3to4cupsofpurewater,andstrainwell.Addthemilktoyourmuësliandenjoy!

OatmealBYSHANNONISLEYSCHNIBBE

ADVANCED PREP: 8–12 hours for soaking IMMEDIATE PREP: 5–10 min SPECIAL EQUIPMENT NoneINGREDIENTS

steelcutoats,½cuporso,coverwithwatertoabout1fingeraboveoats,soakovernightcinnamon,adashagaveordatesyrup,totasteseasalt,adashalmondbutter,heapingtsp(optional)flaxseeds,1teaspoonormore,groundincoffeegrinder(optional)

berries(optional)

DIRECTIONS

Blendeverythingtogetheruntilsmoothandperhapslightlywarm.Youmayneedto add water while blending. You can add the berries while blending and/orsprinkleafewontoponceitisintheservingbowl.Contributor’snote: I’veevenaddedcarobpowdertothismixture.Feelfreetoplaywithit!

PinkPorridgeBYSHAZZIE

ADVANCEDPREP:6hoursforsoakingIMMEDIATEPREP:10minSERVES2SPECIALEQUIPMENTBlenderINGREDIENTS

2cupsalmonds,soakedatleast6hours,anddrained2cupsfreshorfrozenraspberries6to8driedapricots,soaked1hour,anddrained

DIRECTIONS

Placealltheingredientsinablenderwith1cupwaterandprocesstoaporridgeconsistency.Addwaterslowlytokeeptheporridgefrombecomingtoorunny.

SpicedStrawberryGranolaCrunchBYKARENPARKER

ADVANCED PREP:12hours forsoaking+12hours fordehydratingIMMEDIATE PREP: 35minSERVES4to6SPECIALEQUIPMENTFoodprocessor,dehydratorINGREDIENTS

2cupsalmonds,soaked12hoursormoreanddrained

1cupmacadamianuts,unsoaked1cupyoungThaicoconutmeat2tablespoonsTreeofLifemesquiteflour2cupsstrawberries,chopped1teaspooncinnamon1teaspoonnutmeg1teaspoonallspice½teaspoonCelticseasalt

DIRECTIONS

Chopthealmondsandmacadamianutsfor30to45secondsinafoodprocessor.Transferthegroundnutstoalargemixingbowl.Chopthecoconutmeatintotinypiecesinafoodprocessor.Addthecoconuttothemixingbowlandstirinthestrawberries,cinnamon,nutmeg,allspice,andseasalt.Mixwell.SpoonmixtureontodehydratortrayslinedwithTeflexsheets.Dehydratefor12hoursat95°Foruntilthoroughlydryandcrunchy.Storethegranolainasealed,glasscontainerintherefrigerator,andeatwithinonemonth.

Viktoras’SecretRawHoramolaBYVIKTORASKULVINSKAS

ADVANCED PREP: 30 hours for sprouting IMMEDIATE PREP: 30 minYIELDS 6 to 7 cups SPECIAL

EQUIPMENTFoodprocessor,dehydratorINGREDIENTS

5cupsbuckwheat,sprouted5teaspoonshoney5teaspoonsSucanat®rawsugar5teaspoonsvanilla3teaspoonscinnamon

2teaspoonsseasalt1cupraisins½cupdates,chopped

DIRECTIONS

Partiallyprocessall theingredients inafoodprocessor toastickyconsistency.Donotcreamthemixture.Spread the mixture directly on dehydrator screens (no Teflex sheet) anddehydrateuntilcrunchy.Contributor’snote:Thismakesagreat—andsweet—trailmix!

VanillaBeanPorridgeBYKARENPARKER

ADVANCED PREP: 12 hours for soaking IMMEDIATE PREP: 15minSERVES 4 to 6SPECIAL EQUIPMENT

High-powerblenderINGREDIENTS

2cupsalmonds,soaked12hoursormoreanddrained2cupsyoungcoconutmeat(reservewater)1¼cupsyoungcoconutwater1teaspoonCelticseasalt1-inchpiecevanillabean1teaspoonrawcoconutbutter3dropsliquidstevia(optional)

DIRECTIONS

Rinsethealmondswell toremovetannicacidandotherenzymeinhibitorsanddiscardthesoakingwater.CombinealltheingredientsinaVitaMixorotherhigh-poweredblender.Processuntilsmoothandcreamy.

Italian-StyleFavoritesDoubleStuffedTomatoesBYSHAZZIE

ADVANCED PREP: 6 hours for soaking IMMEDIATE PREP: 35min SERVES 4SPECIAL EQUIPMENT HandblenderINGREDIENTS

4beefsteakorotherlargetomatoes,withstemsintact3cupssunflowerseeds,soakedatleast6hoursanddrained1 cup sundried tomatoes, roughly chopped, soaked for at least 6hoursanddrained½teaspoonpaprika½cupfreshbasil,chopped,plusextraleavesforgarnish1clovegarlic5pittedblackolives

DIRECTIONS

Cut off the tops of the tomatoes, leaving the stalk on the top, and set aside.Scoop out the seeds and the flesh of the tomatoes. Use the discarded tomatomiddles in another recipe such as Gazpacho Soup. (see recipe) Using a handblender,blendthesunflowerseedswiththesundriedtomatoesandpaprikauntilsmooth.Mixinthechoppedbasil,garlic,andolives.Stuff the tomatoeswith themixture until they overflow. Topwith some extrabasil leaves,andplacethe“lids”of thetomatoesbackontop.Servewithyourfavoritesalad.Variation:Forpartyhorsd’oeuvres,use thesamefilling,butstuff tinycherrytomatoesinstead.

EggplantPizzaBYELYSAMARKOWITZ

ADVANCEDPREP:20minforsoaking+2hoursfordehydratingIMMEDIATEPREP:45minSERVES

2to4SPECIALEQUIPMENTBlenderorVitaMix,dehydratorINGREDIENTS

1eggplant,peeledandcutinto½-inch-thickslices

Forthesauce:½cupsundriedtomatoes,soakedfor20minutesinenoughwarmwatertocover(reservesoakwater)2to3tablespoonsoliveoil1clovegarlic¼cupfreshbasil2to4pitteddates

Forthetoppings,choosefrom:1avocado,sliced1cupgratedyellowsquash½cupgratedcarrot4tablespoonschoppedfreshparsley

DIRECTIONS

Placetheeggplantslicesinadehydratorat105°F.Tomakethesauce,pourthesundriedtomatosoakingwaterintoablenderalongwiththesundriedtomatoes.Addtheoliveoilandcrushedgarlic,andpurée.Addthebasilandpitteddates,andpuréeagainuntilcreamy.Spreadthesauceontopoftheslicedeggplant,andletdehydratefor1to2hours.Decorate the eggplant slices with your selected toppings. Return to thedehydratorfor5to10minutes,andservewarm.Variation:Toppingscanbechangedtosuityourtaste.Youcanuseblackolives,onionslices,basil,ormushrooms,justasyouwouldonaregularpizza.Contributor’snote:Thisflourlesspizzawillthrillwheat-sensitiveeaters.

ItalianRawsageBYSERGEIANDVALYABOUTENKO

ADVANCED PREP: None IMMEDIATE PREP: 25 min SERVES 8 SPECIAL EQUIPMENT Food ProcessorINGREDIENTS

1cuppumpkinseeds½headlettuce½cupoliveoil5clovesgarlic½cuponionpowder1tablespooncarawayseeds1tablespoondriedsage½bunchfreshbasil

DIRECTIONS

Blendall ingredients inafoodprocessor.Formintosausageshapedpatties.(Ifpreferred dehydrate at 110 degrees until firm on outside.)Contributor’s note:Theseraw“sausages”haveadeliciousnostalgicflavor.

Italian-StyleZucchiniPastaPestoBYCHERIESORIA

ADVANCED PREP: 1 hour for soaking IMMEDIATE PREP: 45 min SERVES 4 SPECIAL EQUIPMENT Foodprocessor,spiralslicer,orhandshredderINGREDIENTS

Forthepesto:1largebunchfreshbasilleaves,washedandspundry¼cupoliveoil¼cuppinenuts

2garliccloves,crushed¼tablespoonortotasteseasaltForthepasta:2mediumzucchini,cutintothinstripsorshreddedlengthwisetoresemblepasta8to10mushrooms,chopped2to3tablespoonspesto4to6sundriedtomatoes,soakeduntilsoftandcutintothinstrips

DIRECTIONS

Tomakethepesto,combinethebasilleaves,oliveoil,pinenuts,garlic,andseasaltinafoodprocessororblenderandpulsetoapaste.Mix the zucchini, mushrooms, and pesto together with ¼ cup water. Servechilled on a bed of greens and garnish with the sundried tomatoes prior toserving.Hint: Tomake zucchini resemble pasta, use a food processorwith a julienneattachment,spiralslicer,orahandshredder,andshredlengthwisetocreatelong,fine,linguine-likestrands.Warmitgently,anditwillsoftentothetextureofaldentepasta.

Karie’sLasagnaBYKARIECLINGO

ADVANCED PREP:1hour fordehydratingIMMEDIATE PREP:45minSERVES 4 to8SPECIALEQUIPMENT

FoodProcessor,dehydratorINGREDIENTS

Fortheredmarinarasauce:4to6ouncessundriedtomatoes2to3freshtomatoesfreshItalianherbs,suchasbasilororegano,totasteCelticseasalt

oliveoil½softdate,pitted3to5clovesfreshgarlic,totaste

Forthelayers:1to2cupspinenuts,macadamias,orBrazilnuts2bunchesorganicspinachleaves,washed

DIRECTIONS

Tomakethesauce,blendsundriedtomatoeswithfreshtomatoes,freshherbs,seasalt,1tablespoonoliveoil,date,and2to3clovesoffreshgarlic.Tomakethecheese,placethenutsinafoodprocessororblenderwithabout½teaspoonCelticseasaltand2to3clovesfreshgarlic.Blendlightlysoitremainscrunchy.Inaglassdish,layertheingredientsinthefollowingorder:spinachleaves,redmarinara sauce, and then thewhitenut cheese.Follow thiswithanother layer.Drizzle cold-pressed olive oil over the dish if you choose, and sprinkle withfresh Italianherbs.To serve,warm the lasagna in a dehydrator at 110°F for 1hourorsountilwarm.Enjoy!Variation:Addslicedmushroomsontopofthespinachlayer,oraddotheritemssuchasredpeppers.Variation:Usethinzucchinislicesinsteadofspinach.

LivingPizzaBYSHARONELAM

ADVANCED PREP: 2 to4days for sprouts and soaking IMMEDIATE PREP: 45minSERVES 6 to 8SPECIALEQUIPMENTFoodProcessor,BlenderINGREDIENTS

Forthecrust:6cupskamutberries,soakedandsprouted

4clovesgarlic1mediumonion3tablespoonspizzaseasoning3to4stalkscelery2cupsgarbanzobeans,sprouted(chickpeas)Celticsalt,totasteForthepizzasauce:2cupsdriedtomatoes1cupwateronionpowder,totastegarlicpowder,totastepizzaseasoning,totaste2to4dates,puréedalmondcheese(optional)

Soak the dried tomatoes in thewater for 30 to 40minutes. Saving thewater,remove the tomatoesandplace intoaVitaMixorblenderwith theother sauceingredients.Blendtoathick,paste-likeconsistency.Thinthispasteasneededwiththesoakwater.Storeinacanningjar.Process the kamut in a food processor, potentially in a couple of batches. Isuggestusingasmallerfoodprocessortodotheonion,celery,andgarlic, thenaddtothegrainalongwiththeCelticsaltandthepizzaseasoning.Youmayalsoaddasmallportionofcarrotandcarrotjuicetogivethecrustabitofcolor.Dollopthemixtureontoteflexsheets,flattentoabout7″diameteranddehydrateuntiltheyaretheconsistencyyouprefer(chewyorcrisp).Spreadthecrustwithalmondcheeseoranyotherspread.Topwiththesauceandanyotheringredients.Avocadoisexcellent.

MockSpaghettiBYJAMETH&KIMSHERIDAN

ADVANCED PREP: None IMMEDIATE PREP: 10–20min SERVES 4 to 6SPECIAL EQUIPMENT V-Slicer oranothershreddingdeviceINGREDIENTS

anysummersquash,suchaszucchini,crookneck,orsunburstfresh-squeezedlemonjuice,oranysauceordressingofyourchoice(optional)

DIRECTIONS

Shred the squash lengthwise into long “spaghetti” strands using aV-Slicer orothershreddingdevice.Thelongerthesquashis,thelongerthe“spaghetti”willbe.Sunburstsquashwillmakeshorterstrands,morelike“noodles.”Eatasis,ortopwithlemonjuiceand/oranysauceordressingofyourchoice.

PickledZucchini,EggplantCONTRIBUTEDBYJULIERODWELL

ADVANCEDPREP:NoneIMMEDIATEPREP:20minSPECIALEQUIPMENTVitaMixSERVES6YIELDS1GallonINGREDIENTS[MISSINGQUANTITIES]

eggplant,greenzucchini,yellowzucchini(cutin1″slices)1½cupwatergarlic2teaspoonssalt2tablespoonshoneyfreshoreganofreshthyme½cupapplecidervinegar

DIRECTIONS

Cut eggplant thinner. Put all eggplant and zucchini in gallon jar. Put inwater,

garlic,salt,honey,freshoregano,andfreshthymeintoVitamix;addapplecidervinegar. Pour in jar, mix by hand in jar. Let sit 3 days. Don’t use any liquidremainingafterfinishedwithveggies;compostortoss.

Raw-VioliBYROBERTYAROSH&LISASOTO

ADVANCED PREP: 30 min for soaking IMMEDIATE PREP: 45 min SERVES 2 to 4 SPECIAL EQUIPMENT

Saladacco,VitaMixINGREDIENTS

rutabaga,daikon,orturnip

Forthecheese:¼cuppinenuts¼cupmacadamianuts¼teaspoonCelticseasalt¼cupoliveoil2clovesgarlic,minced1lemon,juiced

Forthesauce:3Romatomatoes,chopped7largefreshbasilleaves¼teaspoonCelticseasalt5Medjooldates,soaked¼cupoliveoil½cupsundriedtomatoes,soaked½cupchoppedredpepper¼cupchoppedredonion3clovesgarlic

1tablespoonItalianseasoning1teaspoonapplecidervinegar

DIRECTIONS

Slicetherutabaga,daikon,orturnipintosmallthindiscswithyourSaladacco.To make the cheese, purée all the cheese ingredients in a blender or foodprocessor.Place1teaspoonofthefillingontoeachdisc,thenfoldinhalftomaketheRaw-Violi.BlendallthetomatosauceingredientsinaVitaMixandcascadethesauceovertheRaw-Violi.

WalnutStuffedPeppersBYSHAZZIE

ADVANCED PREP: 30min for soaking+6hours for dehydratingSERVES 4SPECIAL EQUIPMENT

Champion juicer or food processor, dehydrator, spiral slicer, hand blenderINGREDIENTS

8redpeppers,divided4cupswalnuts,shelledForthepeppers:4sundriedtomatoes,soaked,anddrainedplusextraforgarnish2smallredonions,finelychopped2zucchinis,spiralslicedfreshcilantroleavesforgarnishwalnuts,forgarnisholiveoil

DIRECTIONS

Chop4peppers,andputtheminafoodprocessor.Addthewalnutsandsundriedtomatoesandprocesstoapâté.Ifyouhaveahandblender,transferthemixturetoabowlandfinishitwiththehandblenderforasmootherfinish.IfyouhaveaChampionjuicer,useitwithitsblankplatefortheabovestages.Mixthechoppedonionintothepâté,butdon’tblendit.Cutoffthetopsoftheremaining4peppers,andremovetheseeds.Transferequalamountsofpâtéintoeach pepper. Replace the lids, and place each on a serving plate. Place thezucchini spirals aroundeachpepper.Finishbyadding someextra-finely slicedsundried tomatoes, a few fresh cilantro leaves, somewalnuts and a drizzle ofoliveoiltothezucchini.Ifyouwant,dehydratethestuffedpeppersforaround6hourstosoftenthemslightly.Addthezucchiniafterdehydrating.Variation 1: Instead of stuffing peppers, use the pâté as a dip to spread onvegetablerounds,orservewithcrudités.Variation2:Stuffnoriinsteadofpeppers.

YouktorasHaveAHeartPizzaBYVIKTORASKULVINSKAS

ADVANCEDPREP:12hoursforAlmcheddarCheese;1hourfordehydratingIMMEDIATEPREP:1hour 15 min MAKES one 10 to 12-inch pie SPECIAL EQUIPMENT VitaMix, dehydratorINGREDIENTS

Forthecrust:1cupcarrotpulp½cupflaxseed,soakedforafewhoursbutnotdrained1cupalmonds,soakedanddrained1tablespoonoliveoil1teaspoonCelticseasalt1tablespoonSucanat®

Forthesauce:2cupschoppedRomatomatoes

½cupdriedpineapplechunks¼cuppeeledandchoppedbeet1teaspoongratedfreshgingerroot2clovesgarlic,crushed½cupchoppedredbellpepper¼cupfreshoreganoor2tablespoonsdried1cupoliveoil½cuplemonjuice½cupsundriedtomatoes,soaked1hour¼ cup unpasteurized soy sauce (Yamaki organic) or sea salt totaste¼cupfinelychoppedonion

Forthetoppings:1largeRomatomato,thinlysliced1redbellpepper,slicedinrings1smallredonion,slicedinthinringsfreshherbs(suchasoregano,rosemary,basil,thyme),chopped¼cupsundriedtomatoes1portobellomushroom,dicedandsoaked inYamakiorganicsoysauce2tablespoonsjalapeñopepper,diced½cupfinelyslicedcarrots1cupMildAlmcheddarCheeseCrumbs1lemon,juiced

DIRECTIONS

Using aVitaMix, process all the crust ingredients to a dough.Shape the crustintoaheart,orwhatevershapeyouchoose,anddehydrateovernight.

Excludingtheonion,processalltheingredientsforthesauceinafoodprocessor.Addtheonionasyoushutofftheunit.PlacethealmondcrustonaTeflonsheet.Spreadthesauceontop,andarrangethe tomatoes, bell pepper, onion, basil, oregano, rosemary, thyme, sundriedtomatoes,mushrooms, and jalapeño. Sprinklewith sliced carrots,AlmcheddarCheeseCrumbs,andlemonjuice.Dehydrateforatleast1hourbeforeserving.Placethepizzaonapan,anduseacuttingwheeltocutthepieinto8slices.

PlatosdeMexicoyEspañaAvocadoBurritosBYDAVIDWOLFE

ADVANCEDPREP:NoneIMMEDIATEPREP:20minSERVES4SPECIALEQUIPMENTNoneINGREDIENTS

2avocados2jalapeñopeppers4tomatoes1orange,juiced8lettuceleaves

DIRECTIONS

Inamediumbowl,mashandmixtogethertheavocados,peppers,andtomatoes.Squeeze in some orange juice for sweetness. Divide mixture among lettuceleavesandrollupburritostyle.Tip:Omitthejalapeñopepperifyou’reservingthisdishtoyoungchildren,orotherswhodon’tenjoyhotfood.

CalabasaRellenowithPicodeGalloBYQUINTESSENCE

ADVANCED PREP: None IMMEDIATE PREP: 1 hour SERVES 5 SPECIAL EQUIPMENT Food processor

INGREDIENTS

5sunburstsquash

Forthestuffing:½cuppinenuts1cupBrazilnuts¼cupmacadamianuts3sundriedtomatoes1½tablespoonsoliveoil1½tablespoonscuminpowder1½tablespoonschilipowder¼tablespooncayennepowder1clovegarlicseasalt,totaste½bellpepper¼bunchgreenonions½bunchcilantro

Forthesauce:1largetomato1ouncesundriedtomato1clovegarlic1ouncelemonjuice¼cupfilteredwater¼mediumonion,minced½bunchgreenonions,minced¼bunchcilantro,minced2tablespoonsoliveoil

DIRECTIONSTo prepare theCalabasaRelleno, remove the tops of the squash and set themaside.Hollowoutthesquashes,andsavetheinsides.Ifyouwant,dehydratethesquashat95°Fdegreesfor4to5hourstosoften.Process the nuts, sundried tomatoes, olive oil, cumin, chili powder, cayenne,garlic,andseasaltinafoodprocessor.Blenduntillumpyandtransfertoabowl.Inthefoodprocessor,pulse-choptomincethemeatfromthe5squashtogetherwiththebellpepper,greenonion,andcilantro.Mixtogetherwiththenutstuffingandsetaside.Toprepare thePicodeGallo,blendhalfof the fresh tomatowith thesundriedtomato,garlic,lemonjuice,andfilteredwater.Transfertoamixingbowl.Chop the remainder of the fresh tomato.Add theminced onion, green onion,cilantro,oliveoil,andthechoppedtomatotothesauce,andmixwell.Filleachindividualsquashwiththestuffing,andreplacethesquashcaps.Ifyouwant,placetheminthedehydratortowarmuntilserving.Whenreadytoserve,spoonsauceontoplatesandplaceeachsquashontop.

ChiliRellenosBYROBERTYAROSHANDLISASOTO

ADVANCEDPREP:2hoursfordehydratingIMMEDIATEPREP:50minSERVES6to8SPECIALEQUIPMENT

Foodprocessor,dehydratorINGREDIENTS

Forthepâté:½cuppumpkinseeds,soakedanddrained½cupalmonds,soakedanddrained½cupwalnuts,soakedanddrained½cupchoppedredpeppers½onion,chopped1½tablespoonsMexicanseasoning½cupfreshcilantro3clovesgarlic

½teaspoonCelticseasalt1tablespoonyellowmiso6to8Hatchchilipeppers

Forthecheese:1teaspoonyellowmiso1teaspoontahini

Forthesalsa:3tomatoes2mangos,diced2avocados,diced½redpepper,diced½cuppapaya,diced¼jalapeño,diced2clovesgarlic3greenonions,chopped¼teaspoonCelticseasalt¼cupoliveoil¼cupfreshlimejuice½bunchfreshcilantro,chopped½teaspoonchilipowder

DIRECTIONS

Combine the pumpkin seeds, almonds, walnuts, red peppers, onion, Mexicanseasoning, cilantro, garlic, sea salt, and yellowmiso in a food processor andblendtoachunkypâté.Stuffthechilipepperswiththepâté.Placethechilisinyourdehydratorat115°Ffor2hours.

To make the cheese, combine the yellow miso with 1 teaspoon tahini and 2teaspoonswaterinabowlandmixwell.Mixtogetherallthesalsaingredientsinabowl.Topthewarmrellenoswiththesalsaandcheese.Enjoy!

FajitaVegetableswithChiliPistachiosBYCHADSARNO

ADVANCED PREP: Chili Pistachios (12 hr) 1 hour for marinating or 2 hours fordehydratingIMMEDIATEPREP:15minSERVES6SPECIALEQUIPMENTNoneINGREDIENTS

1½cupsthinstripsofredbellpepper1cupthinstripsofyellowbellpepper1cupthinstripsofzucchini1tablespoonmincedgarlic¼cupchoppedfreshcilantro3tablespoonsmincedoregano3tablespoonslemonjuice3tablespoonsoliveoil1½tablespoonschilipowder1teaspooncumin1½teaspoonsCelticseasalt

DIRECTIONS

Toss all the ingredients together in a bowl. Marinate for up to 1 hour, ordehydratefor2hourstosoftenandwarm.ServewithChiliPistachios.

HaikuBurritos

BYJULIANO

ADVANCEDPREP:NoneIMMEDIATEPREP:25minSERVES2SPECIALEQUIPMENTNoneINGREDIENTS

1cupmashedavocado2teaspoonsjalapeño,minced2teaspoonsmincedgarlic2teaspoonsmincedfreshginger2teaspoonsfreshlemonjuice2largeromainelettuceleaves2teaspoonsorganicstone-groundmustard1pickle,slicedlengthwiseintostrips⅓cupwakaméseaweed,thinlysliced½cupgratedburdock⅓cupchoppedonion⅓cupchoppedredbellpepper¼cupcornkernels,cutfromcob2tablespoonsnamashoyu

DIRECTIONS

Inamixingbowl,stirtogethertheavocado,jalapeño,garlic,ginger,andlemonjuice. On each lettuce leaf, spread half the avocadomixture, mustard, pickle,seaweed, burdock, onion, red bell pepper, corn, and nama shoyu.Wrap like aburritoanddevour.FromRaw:TheUnCookBook(NewYork:ReganBooks,1999.)MexicanStuffedPeppersBYROSELEECALABRO

ADVANCED PREP: 12 to48hours for soaking IMMEDIATE PREP: 45minSERVES 8SPECIAL EQUIPMENT

Championjuicerorfoodprocessor,blenderINGREDIENTS

Forthefilling:1cupalmonds,soaked12to48hours

1cupsunflowerseeds,soaked6to8hoursanddrained½cuppumpkinseeds,soaked6hoursanddrained½cuplentils,sprouted½cupfinelygratedcarrots½cupfinelychoppedcelery½cupfinelychoppedcilantro2tablespoonslemonjuice4Anaheimchilisorredbellpeppers,rinsed,seedsremoved1tablespoonchilipowder1tablespooncumin1teaspoonCelticseasalt

Forthesauce:2redbellpeppers,chopped2to3pitteddates,chopped1tomato,chopped1tablespooncarobpowder1tablespoonlemonjuice1teaspoonCelticseasalt½teaspoonchilipowderdashcayenne

Forserving:bedofsprouts

DIRECTIONS

Tomakethefilling,processthealmonds,sunflowerseeds,pumpkinseeds,andlentils throughaChampion juicerusing theblankplateor in a foodprocessorfittedwiththe“S”blade.

Inalargebowl,combinetheprocessednuts,seeds,andlentilswiththecarrots,celery,cilantro, lemonjuice,chilipowder,cumin,andseasalt.Mixwell.Stuffthepepperswiththefillingandserveonabedofsprouts.Tomake thesauce,combineall thesauce ingredients inablender.Blendwell,addingwateruntildesiredconsistencyisreached.Serveonthesidewithstuffedpeppers.

SoftTacosBYMATTAMSDEN

ADVANCED PREP: None IMMEDIATE PREP: 35 min SERVES 2 SPECIAL EQUIPMENT Food processorINGREDIENTS

Forthefilling:3cupsgroundraworganicwalnuts1teaspoonorganiccuminseedpowder1teaspoonorganiccorianderseedpowder⅓cupnamashoyu

Forthesalsa:3cupsorganictomatoes,chopped½cupchoppedorganicgreenoryellowonions¼cupfresh,organiclimeorlemonjuice1organicbellpepper,chopped1cupfreshorganiccilantro,choppedwithstemsremoved¼cuporganiccold-pressedoliveoil3clovesorganicgarlic,peeledandcrushedormincedorganiccayennepowdertotaste½teaspoonCelticseasalt1teaspoonorganiccuminseedpowder

Forthetacoshell:organiccollardgreenleaves

Forthetopping:organicromainelettuce,shredded1avocado,cubed

DIRECTIONS

Tomakethetacofilling,combinethefillingingredientsinabowlandmixwell.Inanotherbowl,combinethesalsaingredientsandmixwell.Toassemble the tacos, lay thecollardgreen leaves flat.Spread the taco fillinglengthwise.Addalayeroflettuceandtopwiththesalsaandavocado.

VegetablePaellaBYSHAZZIE

ADVANCEDPREP:2to3daysforsproutingandsoaking+4daysformarinatingIMMEDIATE

PREP:35minSERVES4SPECIALEQUIPMENTNoneINGREDIENTS

1redpepper,cutintothinstrips1yellowpepper,cutintothinstrips1cupchoppedyoungtenderasparagus2whiteonionsslicedintofinerings5clovesgarlic,crushed4stalkscelery,juiced2lemons,juiced4tablespoonsoliveoil2cupsquinoa,sproutedandrinsed4ripetomatoes,finelychopped4 sundried tomatoes, soaked at least 2 hours, drained and finely

chopped½cupblackolives,pittedandfinelychopped1teaspoonsaffronthreadsor½teaspoonsaffronpowder1teaspoonpaprikafreshherbs,edibleflowers,andspicesofyourchoice

DIRECTIONS

Placethepeppers,asparagus,onions,andcrushedgarlicinawidebowl.Mixthecelery and lemon juice with the olive oil, and pour it over the choppedvegetables.Letthevegetablesmarinatefor1to3days,untilsoftandjuicy.Meanwhile,sproutthequinoaovernightinwaterasintheHerbyStirFryrecipe.Inabowl,combinethefreshandsundriedtomatoes,olives,saffron,andpaprika.Rinsethequinoawell,andplaceinanattractiveservingdish.Pourthetomatoesandolivesover therice.Addthemarinatedvegetables,andstir thewholedishwell.Pouronafewtablespoonsofthemarinade,andleavethedishtostandinanon-refrigerated spot for 12 to 24 hours before serving. Serve with a generoushelpingoffreshchoppedherbs,spices,andflowersscatteredoverthetop.

WildMushroomFajitasBYSHAZZIE

ADVANCEDPREP:20minfor“It’sNotReallyMayonnaise”+4hours fordehydratingIMMEDIATEPREP:40minSERVES2to4SPECIALEQUIPMENTNoneINGREDIENTS

1whiteonion,finelychopped1yellowororangepepper,cutintothinslices2clovesgarlic,finelychopped2cupschoppedportobelloand/orshitakemushrooms1teaspooncuminpowder1teaspooncayenne

2tablespoonsoliveoil1lemon,juiced4to6Savoycabbageleaveshandfulspinach,choppedintofinestrandssalsaIt’sNotReallyMayonnaisehandfulchives,finelychopped(saveflowersfordecoration)

DIRECTIONS

In a large bowl, combine the onion, pepper, garlic, mushrooms, cumin andcayenne.Mix the olive oil and lemon juice together and pour over the vegetables.Dehydrateat105°Ffor4to6hours.Arrangecabbageleavesonabigplate,andcutoutanyhardstems.Placeequalamountsofthemushroommixtureoneach.Topwithspinach,andaddthesalsaandIt’sNotReallyMayonnaise.Sprinklethefajitaswithchivesandaddflowersfordecorationjustbeforeserving.Contributor’s note: This is a healthy and tasty variation of the traditionalMexicanfavorite.Servewithguacamole,salsasandabiggreensaladwithlotsoffreshsweetcorninit.

AsianDelightsBeggin’ForBangkokBroccoliBombastBonanzaBYJACKIEAYALAANDDAVIDSTEINBERG

ADVANCED PREP: None IMMEDIATE PREP: 40 min SERVES 4 to 6 SPECIAL EQUIPMENT VitaMixINGREDIENTS

Forthesalad:1cupdicedbroccoli½cupdicedbokchoy½cupdicedfreshturmeric

1cupAsian-cutcelery2largeclovesgarlic,slicedthin4tablespoonsginger,dicedmeatfrom1youngcoconut½cupredbellpepper,cutintothinstrips½cupdicedFujiapple1yellowsquash1cupAsian-cutzucchini½cupfreshherbs,suchasparsley,cilantro,androsemary,dicedForthedressing:½cupcitrusjuiceblend(¾orangeand¼lemonorlime)⅓cupMoroccanolivewater(or2teaspoonssalt)1largeclovegarlic,withskin1wholehotpepper½cupstone-crushedoliveoil

DIRECTIONS

Inabowlcombinethebroccoli,bokchoy,¼cupturmeric,celery,1clovegarlic,2 tablespoons ginger, coconut, bell pepper, apple, squash, zucchini, and freshherbs.InaVitaMix,combinethecitrusjuiceblendandolivewaterwiththeremaininggarlicandginger,hotpepper,andturmeric.Blenduntilsmooth.Addtheoliveoilwiththeblenderstillrunning.Pourthedressingoverthesalad,andenjoy.Thisdishwillkeepforupto5daysintherefrigerator.

ChineseWildRicewithTenderVegetablesBYELAINALOVE

ADVANCEDPREP:48hoursforsoaking;1hourformarinatingIMMEDIATEPREP:35minSERVES6SPECIALEQUIPMENTFoodprocessorINGREDIENTS

½headpurplecabbage1onion3largeclovesgarlic3tablespoonsfreshginger1redbellpepper,cutintothinstrips2headsbroccoli,includingstems,cutintosmallpieces2carrots,cutintothinstrips1bunchcilantro,stemsremoved,chopped1bunchflatleafparsley,chopped½cuplemonjuice¾cupoliveoil¾cupsesameoilzestof1orange¼cupnamashoyu1½teaspoonsCelticseasalt¼ teaspoon ground habanero powder (dehydrate peppers andgrindinspiceorcoffeegrinder)or½teaspooncayenne½poundwildrice,soaked48hours

DIRECTIONS

Pulsethecabbage,onion,garlicandgingerinafoodprocessoruntilminced.Transfer toabowl,andadd thebellpepper,broccoli,carrots,cilantro,parsley,lemonjuice,oliveoil,sesameoil,orangezest,namashoyu,seasalt,habaneroorcayenne, and the rice.Mix all the ingredientswell, and let it sit for 1hourormorebeforeservingtolettheflavorsmeld.Hint: Pulse thedrywild rice inyour foodprocessorbefore soaking tohelp itabsorbthewatermorequickly.

CurriedKoftaBallsinCashewTomatoCurrySauceBYMICHALADI

ADVANCEDPREP:2to3hoursfordehydratingIMMEDIATEPREP:50minSERVES8SPECIALEQUIPMENT

Foodprocessor,dehydrator,blenderINGREDIENTS

FortheKoftaBalls:3cupssunflowerseeds,soakedandsprouted1cupalmonds,soakedandpeeledhandfulfreshparsleyhandfulfreshcilantro2teaspoonscurrypowder1teaspooncumin½teaspooncayenne1zucchini4clovesgarlic½teaspoonCelticseasalt½teaspooncoriander1-inchpiecefreshgingerrootpinchnutmeg1teaspoonhoneyForthesauce:1 cup sundried tomatoes, soaked 2 hours and drained (reservewater)2to3plumtomatoes½zucchini1cupcashews1teaspooncurrypowder¼teaspooncayenne3clovesgarlic½teaspoonpaprika

handfulfreshcilantro,plusextraforgarnish½teaspoonCelticseasalt2tablespoonshoney2tablespoonslimejuice

DIRECTIONS

ProcesstheKoftaBallingredientsinafoodprocessorfittedwiththe“S”blade.Form into medium-size balls and dehydrate for 2 to 3 hours on each side at110°F.Combine theCurrySauce ingredients inablender.Blenduntil smooth,addingjustenoughsoakwaterfromthesundriedtomatoesforathickandcreamysauce.ServeovertheKoftaBalls.ServeinthetraditionalIndianwayasasoupbyplacing2to3Koftaballsinabowland filling thebowlwith the sauce,or serveas anentréeover spiralizedzucchini“noodles.”Garnishwithfreshcilantro.

EasyPadThaiBYELAINALOVE

ADVANCEDPREP:PadThaiSauce(2hours)½hrformarinatingIMMEDIATEPREP:30minSERVES

4SPECIALEQUIPMENTSpiralslicerorvegetablepeelerINGREDIENTS

ForthePadThai:3 zucchini, shaved into noodles with a spiral slicer or vegetablepeeler1package(3½ounces)Enokimushrooms,trimmedandseparated3greenonions,thinlysliced1redbellpepper,cutintothinstrips10snowpeas,cutintothinstrips½poundmungbeansprouts½lime,juiced

½teaspoonCelticseasalt1tablespoonBariani®oliveoil

Forthetopping:1cupdehydratedalmonds,chopped¼cupcilantro,choppedhandfulbeansproutsPadThaiandThaiWildRiceSauce

DIRECTIONS

Place all the ingredients in a bowl except the toppings and let the Pad Thaimarinatefor½hour.PlacethePadThaionaplatterandcoverwith1cupofthePadThaiandThaiWildRiceSauce,choppedalmonds,cilantro,andbeansprouts,orputthesauceandtoppingsonthesideandletindividualsservethemselves.Ifyouwant,warmthedishinadehydratorat110°Fbeforeserving.

EasySushiBYSHAZZIE

ADVANCED PREP:Variable IMMEDIATE PREP: 30minSERVES Depends on quantities usedSPECIAL

EQUIPMENTNoneINGREDIENTS

ForGreenSushi:Guacamolesundriedtomatoes,soakedandcutintothinstripsmustardcress

ForNutterSushi:rawalmondbutter

carrot,cutintothinstripsyourfavoritesproutsfreshcorianderleaves

ForEarthandFireSushi:“Fried”Mushroomswasabipowder,mixedtopastewithwatercelery,cutintothinstrips

ForCheezeandOnionSushi:CheddaryCheezeSpreadscallions,springonion,cutintothinstripszucchini,cutintothinstrips

DIRECTIONS

Foldseveralsheetsofblacknoriinhalf.Cutthemwithscissorsalongthefold.Cutthemsoeachisinstripsof4,thencutthemagainintheoppositedirection.Youshouldendupwith8littlestripspersheet.Haveaglassofwaterhandy.Pickuponenoristrip,andputaboutateaspoonofthesoftfillingalonghalfofthestrip.Addsmallslicesoftheotheringredientssotheysitinthemiddleofthesoftfilling.Arrangethemsotheypokeoutofoneend,butnottheother,asyouneedaflatbasetostandtherollsup.Gentlyholdthefillingsinplacewithonefinger,androllupthesheetsotheendsoverlapwithoneanother.Brushtheendswithalittlewatertofirmthemdown.Onceallthesushiismade,placeitonaservingdishandgarnishasyouchoose.Hint:Here’sa shortcut, ifyoudon’t feel confidentdoingall that.Put the softingredientinbeforerollingthesushiup,andthenaddtheotheringredientsoncethesushiisstanding.Contributor’snote:EasySushiisadeliciousmaincourse,andgreatforparties,starters, nibbles, packed lunches, and side dishes. Serve with thin slices ofginger,wasabisauce,oryourfavoritesidedishes.Usethesuggestedingredientsfromoneoftherecipesbelow,orinventyourown.

HerbyStir-FryBYSHAZZIE

ADVANCED PREP: 2 to 3 days for sprouts; (Plum Sauce 8 hours) IMMEDIATE PREP: 30min;(PlumSauce10min)SERVES4SPECIALEQUIPMENTFoodprocessorINGREDIENTS

1carrot1tablespooncoconutmeat1cupparsnippieces2cupsquinoa,sprouted24hours1cupbroccoliflorets1cupcauliflowerflorets4greenonions,thinlysliced1cupalfalfasprouts10sundriedtomatoes,cutintoslivers1bunchchives1bunchcilantro1bunchparsley1tablespoonoliveoil4peaches,peeledandpittedPlumSauce

DIRECTIONS

Inafoodprocessor,processthecarrot,coconutmeatandparsnipintosmallrice-sizedpieces.Transfertoabowl,andmixwiththesproutedquinoa.Add the broccoli, cauliflower, onions, alfalfa sprouts, and sundried tomatoes,chives,coriander,parsleyandoliveoil.Mash thepeachesandadd themto thebowl.Mixwell.ServewithPlumSauce.Hint:Drainandrinsethequinoa3to4timesduringthedayandwatchthelittletailsappear!Onceyouseetails,it’sreadytoeat.Contributor’snote:Thisreallydoescomeoutlikeastir-fry.

RoastTofuwithSataySauceBYSHAZZIE

ADVANCEDPREP:10to20minformarinating;4to6hoursfordehydratingIMMEDIATEPREP:40minSERVES4SPECIALEQUIPMENTDehydrator,coffeegrinderINGREDIENTS

FortheTofu:4portobellomushrooms,skins,stemsandgillsremoved3clovesgarlic,minced2stalkscelery,juiced1lemon,juiced2tablespoonsoliveoilpinchseasalt

Forthesauce:1cuprawpeanuts2tablespoonsalmondbutter½teaspooncayenne¼cupcoconutmeat4dates,soaked

DIRECTIONS

Cut the skinnedmushrooms into 1-inch cubes tomake the “tofu.” In a bowl,combinethegarlic,celeryjuice,lemonjuice,oliveoil,andsalt.Add the mushroom cubes and mix so all sides are thoroughly coated. Allowthemtomarinatefor10to20minutes,thenputtheminadehydrator.Keeptherestofthemarinadeforthesauce.Dehydratethemushroomsat105°Ffor4to6hours.To make the Satay Sauce, put the peanuts, almond butter, cayenne pepper,coconut,datesandtheleftovermarinadeintoacoffeemillandgrindtoasauce.Ifyouneedmoreliquid,addalittlewateratatime.

Servethe“tofu”cubesonskewersandcoveredwiththeSataySauce.

ThaiWildRicewithSpringVegetablesBYELAINALOVE

ADVANCEDPREP:2to4daysforsoaking(PadThaiSauce30min)IMMEDIATE PREP:30min(PadThaiSauce20min)SERVES6to8SPECIALEQUIPMENTNoneINGREDIENTS

1¼cupsor½pounddryblackwildrice,soaked2to4daysin4cupswater4stalkscelery,thinlysliced1zucchini,cutinthinstrips4greenonions,thinlysliced8leavesdinosaurorredRussiankale,thinlyslicedincludingstems20basilleaves,slicedintothinribbons20spearmintleaves,slicedintothinribbonsPadThaiandThaiWildRiceSauce

DIRECTIONS

Placealltheingredientsinalargebowlandcoverwith1cupPadThaiandThaiWildRiceSauce.Enjoyimmediatelyorstoreintherefrigeratorforupto5days.Hint:Pulsethewildriceinafoodprocessortoreducethesoakingtime.Rinseonceaday.

OtherClassicEntréesAssortedVegetableswithAlmondChiliSauceandBeanSproutsBYCHADSARNO

ADVANCEDPREP:2to3hoursfordehydratingIMMEDIATEPREP:40minSERVES6SPECIALEQUIPMENT

Blender,dehydratorINGREDIENTS

½cupalmondbutter(seeAntsinaCanoe)1tablespoonchoppedfreshginger1½tablespoonslemonjuice2tablespoonssweetener(suchasdates,raisinsorprunes)2clovesgarlic,peeled1½teaspoonsCelticseasaltor1½tablespoonsnamashoyu1½tablespoonschoppedlemongrass1teaspoondicedserranopepper(optional)1zucchini,cutintothinstrips1cupthinstripsredbellpepper2carrots,cutintothinstrips1cupbroccoliflorets½cupcilantro,chopped1cupAsianbeansprouts6limewedges

DIRECTIONS

To make the sauce, blend the almond butter, ginger, lemon juice, sweetener,garlic, seasalt, lemongrass, serranopepperand⅓cupofwater inahighspeedblenderuntilsmooth.Addmorewatertodesiredconsistency.Toss the sauce in a largemixing bowl with the zucchini, red pepper, carrots,broccoli,andcilantro.DehydratethevegetablesonTeflexsheetsat105°Ffor2to3hourstosoftenandwarm.Toserve,placeahandfulofthemixtureinthemiddleofeachplate,andtopwithagenerousamountofbeansprouts.Garnisheachplatewithawedgeoflime.Hint:Agreatoptionistoserveoverabedofcoconutnoodles.

’BelloBurgerBYMARYRYDMAN

ADVANCEDPREP:6hourstosoaknuts,3½hoursdehydratingtimeIMMEDIATEPREP:20minSPECIALEQUIPMENTFoodprocessor,dehydratorSERVES3–4

INGREDIENTS

½largeredbellpepper,chopped2mediumportobellomushroomcaps,chopped1smallcarrot,cutinto½inchslices1cupalmonds,soaked2tablespoonsonion,chopped1smallclovegarlic,sliced1½tablespoonsmildflavoredmiso1teaspoonlemonjuice¼tspdriedbasil

DIRECTIONS

Process all in food processor to smooth consistency. You will need to keepscrapingdownthesidesandmayneedtoaddacoupletablespoonswater,butbecarefulnot toadd toomuch.Dropby¼cups-fullontoTeflexsheetsandforminto patties about ¾ inch thick. Dehydrate 2 hours at 145 degrees (Excaliburdehydrator only), then about 1 ½ hours at 110 degrees to moist burgerconsistency. Servewarm from dehydrator. Servewith your favorite sauce andslicedtomatoes.Theywillkeepadayintherefrigeratorifnecessary.Contributor’snote:Moistandmeaty,thesewillamazeyou!

BroccoliwithCheddaSauceBYRHIO

ADVANCEDPREP:6hoursforsoaking;2to4hoursfordehydratingIMMEDIATEPREP:40minSERVES3to4SPECIALEQUIPMENTBlender,dehydratorINGREDIENTS

3cupsfinelychoppedbroccoli

Forthesauce:1largeredbellpepper,choppedwithseedsandstemremoved¾ cup pine nuts, soaked overnight or for at least 2 hours anddrained½ cup sunflower seeds, soaked overnight or for at least 2 hoursanddrained½lemon,juiced1½tablespoonsnutritionalyeastflakes1smallclovegarlic(optional)2teaspoonsnamashoyu

Forthemarinade:1tablespoonoliveorflaxseedoil1lemonorlime,juiced1to2teaspoonsnamashoyuordashCelticseasalt

DIRECTIONS

Tossthebroccoliwithallthemarinadeingredientsuntilitiswellcoated.Coverandletmarinateovernightintherefrigerator.Tomake the sauce, place the red bell pepper in the blender first. (It releasesliquid so you won’t have to add any water.) Rinse the soaked pine nuts andsunflowerseedsandaddtotheblender.Addthelemon,yeastflakes,garlic,andnamashoyuandblendwell.Iftheredbellpepperdoesn’tliquefyreadily,addalittlewater(nottoomuch).Mixthebroccoliwithsomeofthesauce;serveasisordehydratefor2to4hoursat95°Fandservewarm.Variation1:Forthosewhodon’tcarefortheflavorofpinenuts,youcanmake

the recipe with 1 cup sprouted, blanched almonds, and reduce the amount ofsunflower seeds to ¼ cup. You may also add 1 to 2 tablespoons soakedmacadamianutsforacreamiersauce.Allotheringredientsremainthesame.Variation 2: This sauce can also be made into a cheddar-type cheese bydehydratingit.Spreadthesauce¼-inchthickonaTeflex-lineddehydratortrayanddehydrateat95°Ffor1to2days.Theresultingsheetcanthenbecut intopiecesorcrumbledwithyourhandsandusedlikegratedcheese.Itwillkeepformorethan2weeksintherefrigerator.

BroccoliwithRedPepperDressingBYRITAROMANO

ADVANCEDPREP:NoneIMMEDIATEPREP:25minSERVES4SPECIALEQUIPMENTCuisinartorheavy-dutyfoodprocessorINGREDIENTS

2redpeppers,chopped1youngyellowsquash,chopped1largeclovegarlic,minced½redonion,chopped4tablespoonstahini1teaspooncurrypowder1teaspoonmaplesyrup(optional)¼teaspooncayenne(optional)BraggLiquidAminosoryellowmiso,totaste1bunchbroccoliflorets

DIRECTIONS

Combine the red peppers, squash, garlic, onion, tahini, curry powder, maplesyrup(ifusing),andcayenne(ifusing)inaCuisinartandprocessusingthe“S”blade.Blendthemixtureandaddenoughwatertocreateathickdressing.AddmoremisoorBraggLiquidAminostotaste.

Coatthebroccoliwiththedressing.Itstickstothefloretsandgivesthecrunchybroccoliagreatflavor.

ButteryPeasandCorn(FastFoodRawFood)BYJULIANHUERTA

ADVANCEDPREP:NoneIMMEDIATEPREP:10minSPECIALEQUIPMENTNoneSERVES1

INGREDIENTS

½ cup corn (I use the frozen kind and warm them with warmwater)½cuppeas(sameascorn)3teaspoonscoldpressedorganicoliveoildashesofsalt⅛tspcayennepowder⅛tspbasil(optional)

DIRECTIONS

…Mixitup…Yeah!Thisisoneofmyfavoritefastfoodsforitsease,simplicity,tastiness,andeasilyaccommodatesotheringredientsthatIhaveonhandthatIwanttoadd.Itwillfillyouupifyouwanttofeelfull.

CoconutRiceBYRHIO

ADVANCED PREP: 4 days for sprouting and soaking IMMEDIATE PREP: 25 min SERVES 4 SPECIAL

EQUIPMENTNoneINGREDIENTS

1½cupsManitokwildrice,sprouted(oranywildrice,sprouted)oracombinationof¾cupsproutedwildriceand¾cupsproutedsweetbrownrice1cupshreddedcarrots1cupshreddedfreshcoconut(lightbrownshell)¼cupunhulledsesameseeds,soakedovernight,anddrained¼cupraisinsorcurrants¾tablespoonoliveoil¾tablespoonflaxseedoil1teaspooncinnamon½teaspoongroundcumin½teaspoongroundblackmustardpinchgroundcloves(optional)pinchfreshgroundwhitepepper(optional)Celticseasalttotaste

DIRECTIONS

Mixtherice,carrots,coconut,sesameseeds,andraisinstogetherinabowl,andsetaside.Inasmallbowl,stiroilandspicestogether.Pourontothecoconut/ricemixtureandtosswell.Tastethericeandadjusttheseasonings.Variation: For a savory version of this recipe, eliminate the raisins andcinnamon,andaddpressedgarlic,totaste.

CornwithSweetCreamandPeasBYJULIANHUERTA

ADVANCEDPREP:10minIMMEDIATEPREP:10minSPECIALEQUIPMENTBlenderSERVES1

INGREDIENTS

½cupcorn(OK,Iusuallycheat,Iusesweetfrozencorn.It’stherawequivalentofmicrowaveablefood!Justputthefrozencorninabowlandrunwarmtapwateroveritandletitsit inthewarmtapwateruntilthecorndefrosts.)½cupsweetpeas(um…Iusethefrozenpeasheretoo.Buttheyareorganic)¼cupSweetCream(SeeBountifulBerryMedley)

DIRECTIONS

Mix it all up! And dancewhile doing it. I bet you’ll feel happy and you aremakingithappen.Behappyforyourself.Youdidit!

EndiveCupswithRagoûtofWildMushroomsandChiliTamarindSauceBYCHADSARNO

ADVANCED PREP: 1 hour formarinating IMMEDIATE PREP: 30minSERVES 4 to 6SPECIAL EQUIPMENT

NoneINGREDIENTS

3cupsassortedwildmushrooms,slicedthin3tablespoonsmincedgreenonion¼cupdicedredbellpepper¼cupthicktamarindjuice2tablespoonsmaplesyrupordatepaste2tablespoonsmincedfreshginger1½teaspoonslimezest2½tablespoonsnamashoyu2tablespoonsoliveoil1teaspoonCelticseasalt

18smallBelgianendiveleaves

DIRECTIONS

Inamediumbowl,tosstogetherthemushrooms,onionsandbellpeppers,settingaside1tablespoonofgreenonions.In a separate bowl, whisk together the tamarind, maple syrup or date paste,ginger, limezest,namashoyu,oliveoilandseasalt.Tosswith themushroomsandletmarinateforupto1hour.Place2tablespoonsof themarinatedmushroommixtureoneachof theendiveleaves.Arrangetheendiveleavesinatreeandgarnishwithmincedonion.

ErieOjibwaRiceBYJEREMYSAFRON

ADVANCEDPREP:4daysforsprouting;1hourformarinatingIMMEDIATEPREP:25minSERVES4SPECIALEQUIPMENTNoneINGREDIENTS

3cupsblacklonggrainwildrice,sprouted1redpepper,diced1yakonroot(orjicama),diced1earcorn,kernelscutfromcob½cupshreddedcarrot½cupcilantro,looselypacked½cupdrysunflowerseeds1teaspooncarawayseeds½cupflaxseedoil2teaspoonsseasalt

DIRECTIONS

Mix all the ingredients together in a large bowl and let sit for 1 hour before

serving.Contributor’s note: Black, long grain, wild rice grows throughout the GreatLakes,wherenativepeopleoftheOjibwaandChippewatribesstillharvestthegrain-likeseedbyhand.Oneoftheonlysproutstogrowwithoutoxygen,blacklonggrainwildricealsotakesthelongesttogrow(upto7days).Remembertoenjoytherichearthysmellwhenyouchangethesoakingwatertwicedaily.

FalafelsBYROSELEECALABRO

ADVANCED PREP: 8 hours for soaking IMMEDIATE PREP: 40 min SERVES 6 to 8 SPECIAL EQUIPMENT

Championjuicerorfoodprocessor,dehydratorINGREDIENTS

1½cupschickpeas,soaked,drainedandsproutedfor8hours1cupsunflowerseeds,soaked6to8hoursanddrained1mediumredonion,finelychopped1to2clovesgarlic,pressed¼cupfreshparsley,finelychopped2tablespoonslemonjuice¼cupcold-pressedoliveoil1teaspoongroundcoriander1teaspoongroundcumin¼to½teaspooncayenne1teaspoonCelticseasalt

DIRECTIONS

ProcessthechickpeasandsunflowerseedsinaChampionjuicerusingtheblankplateorinafoodprocessorfittedwiththe“S”blade.Transferthemixturetoabowl.Addtheonion,garlic,parsley,lemonjuice,oliveoil,coriander,cumin,cayenne,andseasalt.Mixwell.

Formthemixture intosmallpattiesabout2 incheswideand½inch thick,andplaceonTeflexsheetsinthedehydrator.Dehydratefor16to18hoursat105°F.Falafelscanbeservedwrappedinlettuceleaves,Napacabbageleaves,orredorgreencabbage.Alsoaddsomesprouts,tomatoes,orcucumbers.

Fennel’ShroomDiscoBYJULIANHUERTA

ADVANCEDPREP:15minIMMEDIATEPREP:15minSPECIALEQUIPMENTFoodProcessorSERVES2

INGREDIENTS

1½cupsfennel1 ½ cups marinated mushrooms (marinate in equal amounts ofshoyuandoliveoilforatleast15min,orjustleaveinthefridge)1 ½ tablespoons of diced Marinated onions (marinate same asMarinatedMushrooms)½cupbroccolifloretsand/ortheinsideofthestemofthebroccolidicedup1½tablespoonsshreddedfreshbasilor1½tspdriedbasil

MixingCream2tablespoonspinenuts2tablespoonswalnutsdashesofsalt1tspfreshbasilor½tspdriedbasil

DIRECTIONS

Foodprocessthecream,andthenmixallingredientstogether.Doalittledance!

FigStewBYSHAZZIE

ADVANCED PREP: 8–10 hours for soaking; 1 hour for marinating IMMEDIATE PREP: 25 min(MacadamiaCream20min)SERVES2SPECIALEQUIPMENTblenderINGREDIENTS

2 cups berries, such as blueberries, raspberries, strawberries, orblackberries4freshfigs(or4driedfigs,soakedovernight),finelychopped2Medjooldates(or4dates,soakedovernight),finelychopped1tomato,finelychopped½redpepper,finelychopped1apple,coredhandfulraisinsorsultanas(goldenraisins)pinchofcinnamonMacadamiaCream

DIRECTIONS

Blend1cupberries,andfinelychopthosethatremain.Mixtogethertheberries,figs,dates,tomato,andpepper,andletmarinateforatleastanhour.Transfer the mixture to a serving dish. Grate the apple on top. Sprinkle theraisins over the apple and add a pinch of cinnamon. Serve with MacadamiaCream.

LiveGardenburgersBYVICTORIABOUTENKO

ADVANCED PREP: None IMMEDIATE PREP: 40 min SERVES 10 SPECIAL EQUIPMENT Food processorINGREDIENTS

1poundofyourfavoritenuts,unsoakedandground1poundcarrots,chopped1mediumonion,chopped1 tablespoon sweetener (such as honey, very ripe banana, orraisins)1tablespoonoliveoil1 to2 tablespoonspoultryseasoning (orotherseasoning) suchasHerbamare®2to3tablespoonsnutritionalyeast(optional)seasalttotastepaprika

DIRECTIONS

Grind the nuts in a food processor. Set aside. Combine the carrots, onion,sweetener, oil, seasoning, yeast (if using) and sea salt and grind in a foodprocessor.Mixeverythingtogetherwell.Ifmixtureisn’tfirmenough,addoneortwoofthefollowing thickeners: dillweed, driedgarlic, driedonion, driedparsley flakes,nutritionalyeast,psylliumhuskpowder,groundflaxseed.Formintoballs,cutlets,orfillets,andsprinklewithpaprikabeforeserving.Variation:Tomake“fishburgers”addseaweed(suchasdulse,kelp,ornori)tothemixture.

LotusManitokBYJULIANO

ADVANCED PREP: 4 days for sprouts IMMEDIATE PREP: 35 min SERVES 2 SPECIAL EQUIPMENT NoneINGREDIENTS

1cupthinstripsredbellpepper1cupthinstripscarrots

½cupzucchinistrips(shavedwithavegetablepeeler)½cupthinstripsredbeets¼cupslicedchioggabeets½cupslicedyams¼cupquarteredwalnuts¼cupblackManitokrice,sprouted¼cupchoppeddill½cupthinstripsapples1cupmaplesyrup2cupsfresh-squeezedorangejuice¼cupfresh-squeezedlemonjuice¼cupoliveoil¼cupbalsamicvinegar¼cupnamashoyu1tablespoonginger,minced2½teaspoonsgarlic,minced2½teaspoonsjalapeño,minced1tablespoonfreshcranberries¼cupslicedsunchokes1tablespoongratedlemonrind1tablespoongratedorangerind

DIRECTIONS

Combinealltheingredientstogetherinaservingbowl,mixwell,andserve.It’slikenothingyou’veevertriedbefore!FromRaw:TheUnCookBook(NewYork:ReganBooks,1999.)MissLill’sDownHomeMarinatedGreensBYLILLIANBUTLER

ADVANCEDPREP:2daysformarinatingIMMEDIATE PREP:20minSERVES8SPECIALEQUIPMENTNone

INGREDIENTS

2bunchescollards1bunchkaleormustardgreensoliveorflaxoiltocoatgreens1tablespoongarlicpowder1tablespoononionpowder1tablespoonchilipowder1tablespooncajunseasoning1tablespoonlemonjuice½tablespooncayennenamashoyu,totaste

DIRECTIONS

Washandcutthegreens.Coatgreenswithoil,addtheseasonings,andmixwell.Letthegreensmarinateandsofteninrefrigeratorfor2days,tossingeachday.

NeatBallsBYJALISSALETENDRE

ADVANCED PREP: 8–10 hours for soaking; 8–12 hours for dehydrating IMMEDIATE PREP: 50min YIELDS 70 Neat Balls SPECIAL EQUIPMENT Champion Juicer, dehydratorINGREDIENTS

4cupsalmonds,soakedovernightanddrained2cupssunflowerseeds,soakedovernightanddrained3mediumcarrots,chopped3lemons,juiced1redonion,chopped2celerystalks,finelychopped

2tablespoonssagepowder1tablespoondriedbasil1tablespoondriedoregano1tablespoondriedrosemary1tablespoongarlicpowder1tablespoonHerbamareorseasalt

DIRECTIONS

Run the soaked almonds, sunflower seeds, and carrots through a juicer in“sorbet”mode.Youshouldhaveadrypaste.Collectthepasteinabowlandaddtherestoftheingredientstoit.Mixwellwithyourhands.Formintoabout70littleballs.ArrangetheballsonTeflexsheetsanddehydratefor8to12hoursat105°F.Theballsshouldbedryontheoutsidebutsoftontheinside.Enjoy!

NutMeatBYJEREMYSAFRON

ADVANCED PREP:NoneIMMEDIATE PREP:25minSERVES2 to4SPECIALEQUIPMENTSmallblenderorminifoodprocessorINGREDIENTS

2cupsdrywalnuts1cupsundriedtomatoes,soaked1clovegarlic,peeled¼cupoliveoil2tablespoonsBraggLiquidAminosornamashoyu

DIRECTIONS

Inasmallblenderorminifoodprocessor,grindthedrywalnutsintopowder.

Blend the sundried tomatoes, garlic, olive oil, and Bragg Liquid Aminos (ornamashoyu)inaseparateblenderjar.Stir the wet mixture into the dry walnut powder and use as a filling for rawburritos,lasagna,orstuffedporcinimushrooms.Contributor’s note: This recipe has a rich oil flavor and is very hearty andfilling.

NutmeatStroganoffBYELIZABETHBAKER

ADVANCEDPREP:10minforperoxidesoakIMMEDIATEPREP:20min(PineNutSourCream15min)SERVES4SPECIALEQUIPMENTBlenderINGREDIENTS

4largeor6mediumwhitemushrooms,chopped1teaspoonseasalt½cupPineNutSourCreamdashpepper¾cupchoppedwalnutsgreenonions,finelychopped(forgarnish)

DIRECTIONS

Blend all the ingredients together with 1 cup water, adding the nuts last. Setblenderbowlinveryhotwateruntilthestroganoffishot.Servegarnishedwithfinechoppedgreenonions.Hint: Before making this dish, remove anymold from the nuts: Pour ½ cupwaterand¼cuphydrogenperoxideoverthenutsandletsit10minutes.Pouroffthefizzywater,wash2or3timesandchop.

OhMyChiliBYABEBAWRIGHT

ADVANCED PREP: None IMMEDIATE PREP: 35 min SERVES 12 SPECIAL EQUIPMENT BlenderINGREDIENTS

8to10Romatomatoes,plus½cupchoppedtomatoes1cupunsoakedsundriedtomatoes½redonion½cupcilantro,divided4stalkscelery,choppedanddivided2tablespoonsoliveoil2redbellpeppers,choppedanddivided3clovesgarlic1tablespoonlemonjuiceCelticseasalt,totastejalapeñototaste½teaspooncumin¼cupunsoakedraisins1½cupsbarley,soaked3days(withoutdrainingorrinsing)⅓cupchoppedgreenonion1to2earscorn(optional)1teaspoondillflakes(optional)

DIRECTIONS

Blend8to10freshtomatoes,thesundriedtomatoes,redonion,¼cupcilantro,2celerystalks,oliveoil,1 redbellpepper,garlic, lemon juice,Celticseasalt totaste,jalapeño,raisins,and1cupwaterinablender.Iftheblendedingredientsaretoothin,purée2carrotsinthefoodprocessorandaddthesetoblendedthemixture.Donotblendagain.Rinseanddrainbarleywell.Pour themixture intoabowlwith thebarleyand

add:½cupchoppedtomato,2choppedcelerystalks,¼cupchoppedcilantro,1choppedredbellpepper,and⅓cupchoppedgreenonion.Forthickerchili,addthecornanddillflakes.

PecanAlmondStuffedMushroomsBYRITAROMANO

ADVANCED PREP: 24 hours for soaking SERVES 6 SPECIAL EQUIPMENT Food processorINGREDIENTS

1cuppecans,soakedfor24hoursanddrained1cupalmonds,soakedfor24hoursanddrained2tablespoonsalmondbutter1cupchoppedcelery½cupchoppedredonion1½cupsfinelychoppedcarrots2teaspoonspoultryseasoning6largemushroomcaps(ormore)seedlesscucumbersandbabygreens,forgarnish

DIRECTIONS

Combinethepecans,almonds,almondbutter,celery,onion,carrots,andpoultryseasoninginfoodprocessorfittedwith“S”bladeandpulsetoachunkypâté.Don’tover-blend.Leavesometextureinthecarrots.Clean and rinse the mushrooms, then stuff each with the pâté. Garnish withseedlesscucumbersandbabygreens.Hint: Serve stuffed mushrooms with lots of greens, sprouts, and slicedcucumbers.Variation 1: For an added dimension, marinate the mushroom caps severalhoursingarlicflavoredBraggLiquidAminosandlemonjuice.Themushroomswill soften and absorb some of the flavor. Rinse the mushroom caps before

stuffing.Variation2:Stuffzucchini,peppers,orendivesinsteadofmushrooms.Editor’snote:Addthemushroomstemsintothepâtétousethemuptoo.

PurpleLotusWrapswithAlmondFigSauceBYMAYAADJANI

ADVANCEDPREP:NoneIMMEDIATEPREP:20minSPECIALEQUIPMENTBlenderSERVES4

INGREDIENTS

Forthefigsauce:4cupsdriedblackmissionfigs,soakedinwarmwater4tablespoonsrawalmondbutterjuiceof1lemon3″pieceofginger,chopped1cloveofgarlic1teaspoondulseflakes(optional)1teaspoonseasaltor1tablespoonmellowwhitemiso

Forthewraps:4–8purplecabbageleaves1cupsprouts(anykind)1avocado,sliced½beet,shredded1carrot,shredded1cupotherchoppedorshreddedveggies(optional)

DIRECTIONS

Place figs and soaking water in blender with other ingredients, adding morewaterasneededandblenduntilcreamy.SmoothAlmondFigSauceintopurplecabbage leaves and add sprouts, avocado, shredded beets, carrots, and anyveggiesyouenjoy.Thisdishisbothaestheticallygorgeousanddeeplysatisfying.

RawRatatouilleBYJINJEEANDSTORMTALIFERO

ADVANCEDPREP:NoneIMMEDIATEPREP:15minSERVES4SPECIALEQUIPMENTNoneINGREDIENTS

FortheRatatouille:1avocado,peeled,pittedandchopped2tomatoes,chopped¼cupchoppedcilantro2clovesgarlic,peeledandchopped1squash,chopped

Forthesauce:1tablespoontahini1teaspoonhoneyCelticseasalt,totaste

DIRECTIONS

Combine theavocadowith the tomatoes,cilantro,garlic,andsquash ina largebowl.Mixthetahiniandhoneytogether,addingseasalttotaste.Pourthedressingoverthevegetables.Serveimmediatelyorchillintherefrigerator.

SeededNoodlesBYSHAZZIE

ADVANCED PREP: None IMMEDIATE PREP: 20 min SERVES 2 SPECIAL EQUIPMENT Spiral slicerINGREDIENTS

2cupsbutternutsquashcubes1cupchoppedzucchini1tablespoontahini2limes,juiced1teaspoonceleryseed1teaspoonpoppyseeds

DIRECTIONS

Spiralslicethesquashandmarrowonthespaghettisettingtomakethenoodles.Mixthetahiniwithlimejuiceinasmallbowluntilwatery.Addtheseeds,pouroverthenoodles,andenjoy!

ShiitakeCroquetteswithPuréeofYellowandRedPeppersBYCHADSARNO

ADVANCEDPREP:10to12hoursforsoaking;5to7hoursformarinatingIMMEDIATEPREP:1hourSERVES8SPECIALEQUIPMENTBlenderINGREDIENTS

FortheCroquettes:1½cupsshiitakemushrooms,slicedpaperthin1½tablespoonsnamashoyu2tablespoonsoliveoil2½cupswalnuts,soaked10to12hours1cuppinenuts

1cupdicedredandyellowbellpepper1½tablespoonsfreshginger,mincedfine2clovesgarlic,minced1½tablespoonslemonjuice1cupbroccoliflorets1½teaspoonsCelticseasalt3tablespoonsbasil,shreddedfine¼cupcilantro,choppedfine

Forthepurée:2bellpeppers,chopped1tablespoonoliveoil½tablespoonginger½tablespoongroundcumin¼teaspoonCelticsalt

DIRECTIONS

Marinatethemushroomsinthenamashoyuandoliveoilfor10to20minutes.Mix the walnuts and pine nuts together, and add the remaining croquetteingredientsbyhand,includingthemushrooms.Formthemixtureintohalf-dollar-sizeburgersanddehydratefor5to7hoursat110°F.Tomakethebellpepperpurée,blendthechoppedbellpeppers,oliveoil,ginger,cumin,andseasaltinahighspeedblenderuntilsmooth.Toserve,pourasmallamountofredandyellowbellpepperpuréeoneachsideoftheplatesothattheymeetinthemiddle.Place2to3croquettesinthemiddleofthepurée,andtopwithmicrogreensorsweetpeashoots.

SnappyUnfriedPeasBYJACKIEANDGIDEONGRAFF

ADVANCEDPREP:30minformarinatingIMMEDIATEPREP:25minSERVES8SPECIALEQUIPMENTFoodprocessorINGREDIENTS

2cupsslicedmushrooms2tablespoonsnamashoyu,plusextraformushroommarinade2cupsmungbeans3tablespoonsCelticseasalt¼cupplus1tablespoonlemonjuice,divided2cupsfilteredwater3clovesgarlic,peeled3dropslemonoil¼cupextravirginoliveorflaxoil1cupcoarselychoppedfreshbasil1tablespoonlemonzest4cupssugarsnappeasorsnowpeas,slicedthinonadiagonal

DIRECTIONS

Marinatethemushroomsinnamashoyufor30minutes.Marinate themung beans in 2 tablespoons sea salt, 1 tablespoon lemon juice,and thefilteredwater.Place thegarlic ina foodprocessorandchopwell.Addthelemonjuice,lemonoil,oliveoil,seasalt,basil,namashoyu,andlemonzest,processingwell.Pour thedressingover thesugarsnappeas,mushrooms,andmungbeans.Mixwellandserveimmediately.

SpinachandPotatoLatkesBYJACKIEANDGIDEONGRAFF

ADVANCEDPREP:8hoursforsoaking;2–3daysforrejuvelacIMMEDIATEPREP:40minSERVES8SPECIALEQUIPMENTBlender,dehydratorINGREDIENTS

1cupmacadamianuts,soaked8hoursanddrained2clovesgarlic,minced3teaspoonsCelticseasalt½cuplemonjuice,freshlysqueezed1cuprejuvelacorfilteredwater1cuppinenuts,soaked2hoursanddrained6cupsspinach,choppedfine1sweetonion,choppedfine6smallredpotatoes,grated½cupgroundflaxseed1teaspoonpaprikapowder

DIRECTIONS

Placethemacadamianuts,garlic,salt, lemonjuice,andrejuvelacorwaterinablenderandblenduntilsmooth.Addthepinenutsandblendwell.Foldthenutmixtureintothespinachandaddtheonionandpotato,stirringwell.Addtheflaxseed.Stirwell,andletsitfor15minutes.Ifthemixtureseparates,addmoreflaxseed.Spoon onto Teflex sheets and pat down into latkes. Sprinkle paprika on thelatkesanddehydratefor6to8hours.Turn over the latkes and dehydrate for 6 hoursmore.They should be dry butslightlymoist.

SunDriedTomatoBlissPâtéBYMAYAADJANI

ADVANCEDPREP:NoneIMMEDIATEPREP:10–15minSPECIALEQUIPMENTFoodprocessorYIELDSabout

4cupsINGREDIENTS

2cupscashews1redbellpepper,coredandseededjuiceof1lemon1cupsoakedsundriedtomatoes(w/soakingwater)basil,dill,garlic,rosemarytotaste2tablespoonsmellowwhitemiso2tablespoonsrawtahini

DIRECTIONS

Addwaterasneededandblenduntilsmooth.Toserve:Eatoncrackersorwithvegetablesticksorscooppâtéintoportobellomushroomsandgarnishwithslicedavocado,olives,carrots,etc.

SunGardenBurgersBYNOMISHANNON

ADVANCEDPREP:4to8hoursfordehydratingIMMEDIATEPREP:45min(MushroomGravy15min) SERVES 6 SPECIAL EQUIPMENT Electric coffee grinder, juicer, blender, dehydratorINGREDIENTS

6tablespoonsflaxseeds,groundinelectriccoffeegrinder¾cupwater2cupssunflowerseeds,groundinelectriccoffeegrinder2cupscarrotpulp(from4to6largecarrots,juiced)1cupfinelymincedcelery¾cupfinelymincedonion4tablespoonsfinelymincedparsley4tablespoonsfinelymincedredpepper

1 tablespoon tamari, nama shoyu, or 1 teaspoon Celtic sea salt,plus1tablespoonwatercabbageleaves(forbuns)MushroomGravy

DIRECTIONS

Makethecarrotpulpbyjuicingcarrotsinaheavy-dutyjuicer.Inablender,blendthegroundflaxseedandwater.Pourthemixtureintoabowlandsetaside.Immediatelyrinsetheblendercontainerbeforemixturethickens.In a medium size bowl, thoroughly stir together the carrot pulp, groundsunflowerseeds,celery,onion,parsley,redpepper,andtamari.Addtheflaxseedmixture and mix thoroughly. Add more water if necessary for burgerconsistency.Formthemixtureintosix½-inch-thickpatties.Dehydratethepattiesfor4to8hours,orleaveinthesununtilwarm.ServeinaleafycabbagebunormakeballsratherthanburgersandservewithtomatosauceorMushroomGravyontheside.Tip:Toensureequalsizedburgers,firstmake6ballsofequalsize,thenflattenintoburgers.

SuperAsparagusWrapsBYSHAZZIE

ADVANCEDPREP:NoneIMMEDIATEPREP:30minSERVES2SPECIALEQUIPMENTNoneINGREDIENTS

1avocado1teaspoonSuperfood1smallhotchili,finelychopped2stalkscelery,slicedthinondiagonal2greenonions,slicedthin6stalksyoungasparagus,slicedthinondiagonal½cuppumpkinseeds,plusextraforgarnish

2largesoftcabbageleaves1tomato,finelyslicedsqueezeoflemonjuicelemonwedges,forgarnish

DIRECTIONS

Inabowl,mashtheavocadowiththeSuperfoodandchili.Addthecelery,onion,andslicedasparagusstalks.Settheasparagustipsaside.Squeezesomelemonjuiceintothemixture,andaddthepumpkinseeds.Rollthecabbageleavesintocones,sothere’sawidemouthatoneendandtheotherendisclosed.Addhalfofthedicedtomatoestoeach,thenfilleachconewiththegreenstuffing.Placetheasparagustipsinside,sotheystickoutthetopofeachcabbagecone.Garnishwithpumpkinseedsandlemonwedges.

SuperBroccoliQuicheBYSHAZZIE

ADVANCEDPREP:NoneIMMEDIATEPREP:25minSERVES4SPECIALEQUIPMENTNoneINGREDIENTS

2creamyavocados,mashed1tablespoonseaweedflakes1tablespoonSuperfood1headbroccoliflorets,brokenintosmallpiecespinchseasalt(optional)1tablespoonsunflowerseeds4stalkscelery,finelychopped

DIRECTIONS

Mix themashed avocadoswith the seaweed,Superfood, broccoli and sea salt.Sprinkle sunflower seeds on top, and place the finely chopped celery in thecenterofthedish.Serveinindividualramekindisheswithalightsalad,orusethismixtureasafillingforasimplepecannutanddatebaseifyoulike.

ThaiCrane’sNestinCoconutCurryBYCHERIESORIA

ADVANCEDPREP:1to2daysforsproutsIMMEDIATEPREP:40minSERVES4SPECIALEQUIPMENTNoneINGREDIENTS

1cupcoconutmilk1teaspoonThairedcurrypaste1clovegarlic,minced1tablespoonlemonjuice4cupsshreddedbutternutsquashorcarrots2cupsshreddedjicamaorcucumber4cupsNapaorAsiancabbage,cutintofineshreds4ouncesspinachleaves,cutintofineshreds2largefreshbasilleaves,cutintofineshreds½cupcilantro,cutintofineshreds2greenonions,finelysliced⅛cupchoppedpeanutsorcashews,sprouted

DIRECTIONS

Warmcoconutmilktonomorethan105°F.Addthecurryandgarlic;stirwell.Tossthecoconutcurrywiththelemonjuice,squash, jicama,cabbage,spinach,basilandcilantro.Form nests in individual shallow bowls or serving dishes and garnish withpeanutsandonions.Serveatroomtemperatureorgentlywarmedinadehydrator

oroven.Hint:Toshredleaves,suchasbasilandspinach,stackoneontopoftheotherand roll them tightly from stem to tip. Holding them firmly in this rolledposition,cutthinslices,startingatoneendandworkingovertotheotherside.

ToonaBYRHIO

ADVANCED PREP: 8 to 10 hours for soaking IMMEDIATE PREP: 40minSERVES 6SPECIAL EQUIPMENT

Champion or Green Power juicer, food processor, dehydrator (optional)INGREDIENTS

3cupswalnuts, soakedovernightor forat least3hours,drainedandrinsed3cupschoppedcarrots1cupchoppedcelery,withleaves1to2garliccloves(toyourtaste),peeled¼to½mediumonion½cupparsleyorcilantro½cupfreshbasil(oranotherfreshherb,suchasdill)2ounceslemonjuicenamashoyuand/orCelticseasalt,totaste

DIRECTIONS

Process thewalnutsandcarrots toapâté throughaChampionorGreenPowerjuicer,with theblankplate inplace. If youdon’t haveoneof thesemachines,processinafoodprocessoruntilsmooth.Youmayhavetoaddalittlewater.Setasideinabowl.Cuttheceleryinto1-inchpieces,thenpulse-chopthegarlic,onion,celery,herbsandlemonjuiceinafoodprocessoruntilwellchopped.Addthismixturetothecarrot and walnut pâté andmix well. Add nama shoyu and Celtic sea salt totaste.

Hint:Thisdishgoeswellwithcrudités.Variation1:Inplaceofcelery,usefennelforadifferentflavor.Variation 2: Use as a stuffing for nori rolls, adding clover sprouts andmatchstick-cutpiecesofcucumberandtomato.Variation3: This recipe alsomakes delicious dehydrated crackers.Dehydratethemixtureat95°Ffor1½to2days.

WalnutBurgersBYSHAZZIE

ADVANCEDPREP:2to6hoursforsoaking+8to24hoursfordehydratingIMMEDIATEPREP:45minSERVES8SPECIALEQUIPMENTBlender,handblender,dehydratorINGREDIENTS

6cupswalnuts,soakedfor2hours2cupscarrots,topped,tailed,andchopped2cupschoppedportobellomushrooms2clovesgarlic2teaspoonspaprika1teaspoondriedpizzaherbs1teaspoondriedparsley1½cupschoppedredonion,divided1 cup fresh herbs, such as parsley, basil, and coriander, tightlypacked½redpepper,choppedwithseedsandstalkremoved6sundriedtomatoes,soakedfor2to6hoursandfinelychoppedromainelettuce(forbuns)mustardcress(optional)extraslicesofonion(optional)

DIRECTIONS

Blend the walnuts, carrots, mushrooms, garlic, paprika, pizza herbs, driedparsley,andhalftheonionsinafoodprocessor.Transfertoalargebowlandcontinueblendingwithahandblenderforasmoothconsistency.Very finelychop the freshherbs, redpepper, sundried tomatoesand remainingredonionandaddthesetothebowl.Mixwell.Divide the mixture into 8 or 10 equal portions. Form into burger shapes anddehydrateat115°Ffor8to24hours.Wraptheburgersinlargeromaineleavesandaddalittlemustardcressandsomethinly sliced onion rings. Top with your choice of Tomato Sauce, “Fried”Mushrooms,MangoChutney.ServewithJoe’sChipShopChipsandasmileonyourface.

What’sforDinnerLoafBYRHONDAMALKMUS

ADVANCED PREP:None IMMEDIATE PREP: 40minSERVES 4 to 6SPECIALEQUIPMENT Food processor,juicerINGREDIENTS

½cupalmonds1½cupsflaxseed½cuppumpkinseeds1cupcelery,juiced(discardpulp)½cupredonion,minced4clovesgarlic,pressed1cupfinelyshreddedcarrots1teaspoonCelticseasalt(optional)1tablespoonrosemary1tablespoonsage

DIRECTIONS

Processthealmonds,flaxseed,andpumpkinseedstoamealinafoodprocessor.Combinethegroundnutsandseedswiththeceleryjuice,onion,garlic,carrots,seasalt,rosemaryandsageinabowl.Mixtogetherthoroughlyandsetasidefor3to4hoursforflavorstoblend.Formthemixtureintoaloafandserve.Hint:Thelongeritsits,thestrongertheflavorsbecome.

Spreads

AwesomePistachioPâtéBYJULIANHUERTA

ADVANCEDPREP:NoneIMMEDIATEPREP:15minSPECIALEQUIPMENTFoodProcessorSERVES4

INGREDIENTS

1½cupsrawpistachiosunsoaked,or2cupssoakedpistachios½cupextravirginoliveoil(maybemore)5leavesfreshbasilor⅔tspdriedbasil1 tablespoon lime juice (If you end up storing the pâté and notusingitallatonce,youmaywanttoaddmorelimejuicewhenyoupullitoutbecausetheflavormellowsout)1tablespoonnamashoyu(orlessifyoulikelesssalt)1clovegarlic⅛teaspooncayennepowderfewdashesofchilipowder⅛teaspooncumin

DIRECTIONS

Foodprocesseverythingabove.Contributor’s note: I like dipping this with slices of cucumber because theyhaveacoolingeffectformewiththisherbeduppâté.IalsosometimesusebabyspinachleavestodipinifIwantsomethingreallyquickoreasy.But,ingeneral,IusuallyjustseewhatIhaveinthefridgethatIamattractedto.MaybeI’llseeacarrot.I’lljustrinseitoffanddipandbite.Iwon’tevencutitupifIdon’tfeel

like it. Same goes for peppers, celery, tomatoes, zucchini, etc…And/orRawBuckwheatcrackers.Iwonderwhatelseyoucanfindtodipinit?Variation: Mix in ½ cup raisins to hit your tongue with surprising bursts ofsweetness!

BestEverAlmondNutPâtéBYROSELEECALABRO

ADVANCED PREP: 12 to 48 hours for soaking IMMEDIATE PREP: 35minSERVES 6 to 8SpecialEquipmentJuicerorfoodprocessorINGREDIENTS

2cupsalmonds,soaked12to48hours1cupsunflowerseeds,soaked4to6hours3carrots3stalkscelery,finelychopped1redbellpepper,finelychopped½finelychoppedredonion½cupfreshparsley,finelychopped2tablespoonsfreshlemonjuice1teaspoonCelticseasalt,ortotaste¼teaspooncayenneor1to2teaspoonscurrypowder(optional)

DIRECTIONS

Process the almonds, sunflower seeds, and carrots through a Champion juicerusingtheblankplateorinafoodprocessorfittedwiththe“S”blade.Transfer to amixing bowl and add the celery, bell pepper, red onion, parsley,lemonjuice,salt,andcayenneorcurrypowder(ifusing).Mixwell.Servewithvegetableslicesorspreadonrawcrackers.Enjoy!

CarrocadoMashBYDAVEKLEIN

ADVANCED PREP: None IMMEDIATE PREP: 25 min YIELDS 2 to 4 cups SPECIAL EQUIPMENT JuicerINGREDIENTS

6largefreshcarrots1largeor2smallripeavocados1to2cupsofbroccoliflorets(optional)1ouncewholedulseleaf,rinsed(optional)1largeredoryellowbellpepper(optional)

DIRECTIONS

Run the carrots through a Champion juicer using the blank plate. Collect thejuicypulp in a bowl.Remove the skin from the avocado(s) and, using a fork,mashtheavocadointothecarrotpulp.Variation1:RunbroccolithroughaChampionjuicerandaddthejuicypulpintothecarrotandavocadomix.Variation2:Addthedulseandchoppedbellpeppertothemixture.Variation3:Scoopoutabellpepperandstuffwiththemixture.

CarrotandTomatoSpreadBYSHAZZIE

ADVANCEDPREP:NoneIMMEDIATEPREP:15minYIELDS1½cupsSPECIALEQUIPMENTCoffeemillorhandblenderINGREDIENTS

2carrots,finelychopped½avocado,chopped1tomato,chopped

DIRECTIONS

Process the chopped carrots in a coffeemill if you have one, or with a handblender.Thecoffeemillwillgivethebestresultsforthisrecipe.Add the chopped tomato and avocado, and process until everything ismixed.Youmayneedtotakethemillofftheprocessorandshakeitfromtimetotime.Thisisalovelylightdip,butverysatisfying.Contributor’snote:Spread thisonstrongBataviaor romaine lettuce, topwithsomechoppedgreenonion,foldandenjoy!

HeartWarmin’FruitSpreadBYVITA-MIX

ADVANCED PREP: None IMMEDIATE PREP: 15 min YIELDS 4 cups SPECIAL EQUIPMENT VitaMixINGREDIENTS

2cupsfresh,canned,orfrozenpears,thawed1cupfreshorcannedpineapple¼cuphotormildgreenchilis½cupto1cupsugarorothersweetener,totaste1teaspoonfruitfreshorlemonjuice

DIRECTIONS

PlacealltheingredientsinyourVitaMixcontainerintheorderlisted.Securethe2-partlid.SelectVARIABLE,speed#1.Turnonmachineandquicklyincreasespeedto#10;thentoHIGH.Runfor3minutes.Storethisspreadinanairtightcontainerinyourrefrigerator.

HoneyButterBYELAINALOVE

ADVANCED PREP: None IMMEDIATE PREP: 10 min YIELDS 1 cup SPECIAL EQUIPMENT BlenderINGREDIENTS

½cupcoconutoil(butter)½teaspoonbutterextract2tablespoonshoneysmalldashturmeric,forcolor⅛teaspoonseasalt

DIRECTIONS

Mixalltheingredientstogetherinasmallbowlwithafirmspatulaorfork.SpreadonAlmondCinnamonBread,oronasliceofCornBread.Storeatroomtemperatureinaglassjar.Tip:ButterextractisavailablefromFrontierHerbsatwww.frontiercoop.com

HorseradishBYVITA-MIX

ADVANCED PREP: None IMMEDIATE PREP: 35 min YIELDS 1 cup SPECIAL EQUIPMENT VitaMixINGREDIENTS

1cuphorseradishroot,peeledandcutinpieces½cupvinegar1tablespoonsugarorothersweetener¼teaspoonsalt

DIRECTIONS

Placetheemptycontaineronitsbase.Securethe2-partlid.SelectVARIABLE,speed #1. Turn on the machine and quickly increase speed to #5. While themachine is running, remove the lidpluganddrop in thepiecesofhorseradish

untilallthepiecesaregrated.Stop the machine. Scrape down the sides of container with spatula. SelectVARIABLE,speed#1.Turnon themachineandquickly increase thespeed to#8.Addtheremainingingredients.Runfor15to20secondsoruntilwellmixed.Refrigerateinanairtightcontainer.

It’sNotReallyMayonnaiseBYSHAZZIE

ADVANCED PREP: None IMMEDIATE PREP: 20minYIELDS 4 cupsSPECIAL EQUIPMENT Juicer, blenderINGREDIENTS

2cupsmacadamianuts½cucumber,juiced5stalkscelery,juiced1lemon,juiced1teaspoonpaprika½cupoliveoil

DIRECTIONS

Combinealltheingredientsinablender.Ifyou’reusingaVitaMix,simplyblenduntil you have mayonnaise. If you’re using a regular blender, transfer themixture to a blending bowl once the nuts are broken down. Finish offwith ahandblenderforasmoothermayonnaise.

MediterraneanBlackOlive&WalnutTapenadeBYCHERIESORIA

ADVANCED PREP: None IMMEDIATE PREP: 15minYIELDS 1 cup SPECIAL EQUIPMENT Food processorINGREDIENTS

1cupblackNiçoiseorGreekolives,pitted½cupwalnuts,ground1clovegarlic,crushed3tablespoonscapers1tablespoonflaxoilorextra-virginoliveoil2teaspoonslemonjuice½teaspooncrushedoregano¼teaspoongroundthyme¼teaspoongroundbasil

DIRECTIONS

Combineallof the ingredients inafoodprocessorandpulse, removing the lidseveraltimestoscrapethesideswithaspatula.Themixtureshouldbesmooth,butnottotallypuréed.

PicodeGalloBYSHAZZIE

ADVANCED PREP: None IMMEDIATE PREP: 20 min YIELDS 1 ½ cups SPECIAL EQUIPMENT NoneINGREDIENTS

2 tomatoes, skinned, seeds removed, and chopped into ¼-inchchunks1redonion,peeledandchoppedinto¼-inchchunks1redpepper,seedsremovedandchoppedinto¼-inchchunks1lime,juiced1cloveofgarlic,finelychopped2stalksofcelery,finelychopped

DIRECTIONS

Placethetomatochunksbetweenseveralsheetsofpapertowelandpresstightly.Squeezethejuiceoutofthem.Mixthechoppedtomatoes,onions,andpepperinabowl.Squeezethelimejuiceoverthetopandaddthegarlicandcelery.Addseasaltifdesired,butitisagoodideatotasteitfirst.Mixeverythingtogetherwell,cover,andletmarinateafewhoursbeforeserving.

PineNutDressing/SauceBYMARYRYDMAN

ADVANCED PREP: none or 6 hours to soak almonds IMMEDIATE PREP: 10min SPECIAL EQUIPMENT

BlenderSERVES3–4

INGREDIENTS

1cuppinenuts(or½cuppinenuts,½cupsoakedalmonds)1largeredbellpepper,cutinlargepieces1tablespoonmiso1clovegarlic1teaspoonKrystalSaltbrineor¼teaspoonsaltpinchcayenne(optional)watertoblendtodesiredconsistency

DIRECTIONS

Blendallinblendertosmoothconsistency.Contributor’sNote:Richandcreamy,thisonewillpleaseeveryone!

PumpkinStuffing

AMYYOCKEL

ADVANCEDPREP:NoneIMMEDIATEPREP:10minSPECIALEQUIPMENTFoodprocessorSERVES7–8

INGREDIENTS

1cuprawmacadamianuts2tablespoonsgroundflaxseeds3heapingcupsofpumpkin,choppedinlargechunks1cupcelerycutinchunks½cuponioncutinchunks2tablespoonsfreshbasil(handful)1tablespoonfreshoregano(halfhandful)1½teaspoonsdulseorCelticseasalt½cuphoneyortotaste

DIRECTIONS

Grind the nuts in a food processor until fine, add all other ingredients andprocess.Usethisstuffinginnorirollsandservewithcranberrysauce.

SpicyCilantroChutneyBYMICHALADI

ADVANCED PREP: None IMMEDIATE PREP: 15minYIELDS 1 cup SPECIAL EQUIPMENT Food processorINGREDIENTS

4bunchescilantro4jalapeñopeppers1to1½teaspoonsCelticseasalt3tablespoonsoliveoil

DIRECTIONS

Process the cilantro, jalapeños and sea salt in a food processor using the “S”blade.Graduallyaddtheoliveoil.Useasacondiment.

SunnyDillSeedSpreadBYSHARONELAM

ADVANCEDPREP:5to8daysforsproutsIMMEDIATEPREP:25minYIELDS4cupsSPECIALEQUIPMENT

FoodProcessorINGREDIENTS

3cupssunflowerseeds,sprouted2tablespoonslemonjuiceBraggsLiquidAminos,totaste1smallredonion,wellchoppedbyhandorinsmallfoodprocessor¼cupparsley,freshlychopped¼to½cupfreshdill4clovesgarlicdashofcayenne,ormoretotaste

Process sunflower seeds, lemon juice and Aminos in food processor. Processremainingingredientsinsmallfoodprocessorandthenaddtofirstingredients.

SunnyPâtéBYNOMISHANNON

ADVANCED PREP: 12 to 16 hours for sprouts IMMEDIATE PREP: 35 minYIELDS 8 cups SPECIAL

EQUIPMENTFoodprocessor,heavy-dutyjuicerorblenderINGREDIENTS

3cupssunflowerseeds,soaked8to12hoursandsprouted2to4hours1cupfresh-squeezedlemonjuice

½cuproughlychoppedscallions½cuprawtahini2tablespoonsnamashoyuor1teaspoonCelticseasaltand3to4tablespoonswater2to4slicesredonion,cutinchunks4to6tablespoonscoarselychoppedparsley2to3mediumclovesgarlic,coarselychopped½teaspooncayennepepper,ormoretotaste(optional)

DIRECTIONS

Inafoodprocessor,process thesunflowerseeds, lemonjuice,scallions, tahini,nama shoyu, onion, parsley, garlic and cayenne (if using) to a smooth paste.Adjusttheseasoningstotaste.Thepâtéwilldevelopastrongergarlicflavoraftera few hours. This recipe tastes best after several hours to a day in therefrigerator,whenalltheflavorshavehadachancetomeld.Note:Ifyoudonothaveafoodprocessororheavy-dutyjuicer,thisrecipecanalsobemadeusingaheavy-dutyblender(K-TecHP3orVitaMix).Ifyouuseaheavy-dutyblender,youmayhavetoaddadditionalliquidtokeepfromstrainingtheblendermotor.Keepinmindthatyourresultsmayhaveawetterconsistency.Ifyour foodprocessor isnot largeenough,make this recipe inbatches. It canalsobemadewithaheavy-dutyjuicersuchasaChampionorGreenStarusingtheblankplate.(Putallingredientsexceptthetahinianddriedspicesthroughthejuicer, then stir in the tahini and spices.)Variation1:Add1 to 2 tablespoonsgingerjuiceorchoppedfreshgingerand1teaspooncuminforaspicierversionofthisrecipe.Variation2:Asianpâtégoeswellwithsaladscontainingsnappeas,snowpeasandotherAsian-typevegetables,suchasbokchoy,Napacabbage,ormungbeansprouts.Asianpâtéisalsodeliciousstuffedinredpeppers,orinnorirolls(yields3to4cups).Into3cupsSunnyPâtéstirinanyorallofthefollowing:

¼cupfinelychoppedmildonionsorshallots¼cupmincedparsley½redpepper,finelychopped

cilantro,mincedcelery,snowpeas,orleeks,finelychoppedMoistenwithAsianDressing.Variation3:MexicanFlavorPâté(yields4to6cups)Into3cupsofSunnyPâtéstirinsomeorallofthefollowing:

½cupveryfinelymincedcarrots½cupmincedcelery½cupmincedzucchini½cuponion,minced1cupfinelychoppedcilantro1to2garliccloves,finelyminced2teaspoonsdriedoregano¾teaspooncayennepepperormoretotaste½cupmincedredoryellowpepperlemonjuicetotaste1minced habanera pepper or 1 chili pepper (if you enjoy spicyfood)

SweetMangoChutneyBYMICHALADI

ADVANCED PREP: None IMMEDIATE PREP: 15 min YIELDS 3 cups SPECIAL EQUIPMENT BlenderINGREDIENTS

4ripemangoes4piecesdriedpapaya,unsweetenedandunsulphured4piecesdriedmango,unsweetenedandunsulphured½teaspoongroundcloves⅛teaspoongroundcardamom

DIRECTIONS

Blendall ingredients together in ablenderusing just enoughwater to createathickpudding-liketexture.Useasacondiment.

WalnutPâtéBYKARYNCALABRESE

ADVANCED PREP:None IMMEDIATE PREP: 20minYIELDS 4 cupsSPECIAL EQUIPMENT Food processorINGREDIENTS

6cupswalnuts4stalkscelery,minced½onionfreshdill,totasteBraggLiquidAminos,totastecurrypowder,totaste

DIRECTIONS

Grind thewalnuts intoapaste ina foodprocessor.Add thecelery,onion,dill,BraggAminos,andcurrypowderandpulseuntilmixed.Spoonintoaloafpanandcoverwithplasticwrap.Chillintherefrigeratoruntilreadytoeat.

Sauces

Already-AliveAtomicReallyAllRightAstoundingAlfredoSauceBYJACKIEAYALAANDDAVIDSTEINBERG

ADVANCED PREP: None IMMEDIATE PREP: 30 minYIELDS 2 to 3 cups SPECIAL EQUIPMENT VitaMixINGREDIENTS

½cuporganicstone-crushedoliveoil1dropeachtherapeuticgradebasil,thyme,andoreganoessentialoilswaterandmeatof1youngThaicoconut⅓cupcitrusjuiceblend1tablespoonCelticseasalt2largeclovesgarlic(withskins)½cupmacadamianuts

DIRECTIONS

Inaglassbowlcombinetheoliveoilandessentialoils(theoilswillsootheandinspireyouasyoupreparethesauce).InaVitaMix,combinethecoconutwaterandmeat,citrusjuiceblend,salt,andgarlic.WiththeVitaMixseton5,blenduntilthemixtureissmooth.Slowlyaddthemacadamianutswhilethemachineisstillrunning,andincreasethespeedto9.Scrape the sides tomake sureeverything iswellblended.Turn thevariablespeeddownto7,addtheoliveoil,andcontinuetoblendforanother5seconds.Variation:Themainreasonforusingtheessentialoilsistomaintainthewhitecolorofthesauce.Ifyouwantagreenalfredosauce,youmaysubstitute¼cupchoppedfreshbasil,oregano,orthyme.

Better-Than-FishSauceBYMATTSAMUELSON

ADVANCED PREP: 20 min for soaking IMMEDIATE PREP: 10minYIELDS ¾ cups SPECIAL EQUIPMENT

BlenderINGREDIENTS

3 tablespoons hiziki seaweed, soaked in ⅓ cup water (reservewater)1½teaspoonssesameoil2tablespoonsdulseflakes½largedate¼teaspoonapplecidervinegar1½teaspoonsnamashoyu

DIRECTIONS

Blendalltheingredientsincludingthesoakwatertogetheruntilsmooth.

BonApricotSauceBYELYSAMARKOWITZ

ADVANCEDPREP:NoneIMMEDIATEPREP:20minYIELDS2cupsSPECIALEQUIPMENTGreenPower/StarjuicerorblenderINGREDIENTS

1cupdriedapricotsor4to6freshapricots2freshbananas1frozenbanana1freshapple,coredjuiceof1lemon

DIRECTIONS

Tomakethesauce,alternateputtingthe2freshbananas,1frozenbanana,driedorfreshapricots,andtheapplethroughyourGreenPower/Starjuicerwiththeopen blank in place, or blend in a bowl.Add lemon juice to taste. Serve in afancybowlorontopoffreshfruitorgreens.Hint: You can peel or leave the skin on the apple. If it is a waxed apple,definitely peel it. Otherwise, the skin adds a flavor and a texture that someprefer,plusagooddealofnutrition.Hint: If the dried apricots are hard, youmightwant to soak them for a shortwhileinwarmwater.Thiswillmakethesauceabitcreamier.Contributor’snote:IfyoucanfindTurkishapricots,youareinforarealtreat.Theyaresosucculent.

DateSyrupBYSHANNONISLEYSCHNIBBE

ADVANCED PREP: None IMMEDIATE PREP: 10 min YIELDS 2 cups SPECIAL EQUIPMENT BlenderINGREDIENTS

1cupdates,pitted1cupwater

DIRECTIONS

Blendthedateswith1cupofwater.Pourintoapintjarandrefrigerate.Contributor’snote:Makeabatchortwoofthisandkeepitonhand—youneverknowwhenyou’llneedsweetsyrup.

EasternKung-FooCashewSauceBYJACKIEAYALAANDDAVIDSTEINBERG

ADVANCED PREP: None IMMEDIATE PREP: 20 minYIELDS 1 to 2 cups SPECIAL EQUIPMENT VitaMixINGREDIENTS

1cupcashews,soaked⅓cuplimejuice¼cuporangejuice1teaspoonCelticseasalt½cupdicedmango1date,pitted1tablespoondicedfreshginger1largeclovegarlic

DIRECTIONS

Blendalltheingredientstogetheruntilcreamy.Pouroverafreshsaladortastyrawpasta.

GoldenApplesauceBYELYSAMARKOWITZ

ADVANCED PREP: None IMMEDIATE PREP: 15min SERVES 2SPECIAL EQUIPMENT Blender or VitaMixINGREDIENTS

¼to½cupraisins3apples2to4Calimyrnafigs(oranynonsulphuredfig)cinnamon,totastefreshnutmeg,totastefreshginger,totaste(optional)apple,pear,apricot,peach,plumsoranyfreshfruitcelery,lettuce,hempseedoil,pecans,walnuts(optional)

DIRECTIONS

Place the raisins inablenderwithabout½cupwater (enough toblend them),and blend to a sauce-like consistency. Add the apples and figs, and blend todesiredconsistency.Spicewithcinnamon,freshnutmeg,and/orginger(ifusing),totaste.Becarefulhowmuchgingeryouadd;ittasteshotandcandominatetheflavor.Useasmallslicewithouttheskin,andaddalittleatatime.Youcanalwaysaddmore.Ifyouwantthesaucetobewarm,eitherusehotwaterwhenyoublendorplacethesauceinsaucepanandwarmitoveraverylowflameforaveryshorttime.Useyourfingertotestthetemperature.Ifitgetstoowarm,turnofftheheat.Serveinanattractivebowlsurroundedbyslicedfruitchips.Variation1:Addcurrantsorcranberriesforamoretartapplesauce.Variation2:Usedates insteadofraisinsandfigs.Withtherightdate, thiscantastealmostlikecaramelapplesauce.Variation3: For some, adding nuts and/or greens tempers the fruit sugar andmakesiteasiertoeatwithoutthesugarhighsandlows.Justlinethebowlwithlettuce leaves or shredded lettuce and put the sauce on top, sprinkled withcrushedwalnutsorpecans.Variation4:Celery canbe added for crunchwith the fruit chips,making thislikeaWaldorfsaladwithoutthemayonnaise.Variation5:Foracreamiersauce,addabitofhempoiltotheblender(upto½teaspoon)beforeblending.Contributor’snote:Adeliciouslywarmedapplesaucewithfruitchipstodipintoonacoolmorning.

Jali’sTomatoSauceBYJALISSALETENDRE

ADVANCED PREP: 20 min for soaking IMMEDIATE PREP: 20 minYIELDS 3 cups SPECIAL EQUIPMENT

BlenderINGREDIENTS

2cupschoppedfreshtomatoes2clovesgarlic,peeled½cupfreshbasil

¼cupchoppedonion½cupraisins2teaspoonsdriedoregano2tablespoonsoliveoil2teaspoonspaprika2teaspoonsHerbamare®orseasalt½cupsundriedtomatoes,soaked⅛cupfreshcilantro(optional)⅛cupfreshparsley(optional)

DIRECTIONS

In a blender, combine the fresh tomato with the garlic, basil, onion, raisins,oregano,oliveoil,paprika,andHerbamare®orseasalt.Blendwell.Add thesundried tomatoes to themixtureandblendagain, slowlyadding1½cupswaterfordesiredconsistency.Pourthesauceintoacontainerandaddthecilantroandparsley.Mixwellwithaspoon.

MushroomGravyBYSHAZZIE

ADVANCED PREP: 1 to 8 hours for marinating IMMEDIATE PREP: 20 minYIELDS 3 cups SPECIAL

EQUIPMENTJuicer,blenderINGREDIENTS

2cupsportobellomushrooms,finelychopped1lemon,juiced1smallonion,finelychopped6stalkscelery,juiced1clovegarlic,finelychopped½teaspoonpaprika

DIRECTIONS

Combine all the ingredients in a bowl and allow tomarinate for 1 to8hours.Transfertoablenderandprocessuntilsmooth.

PlumSauceBYSHAZZIE

ADVANCED PREP: 8 hours for soaking IMMEDIATE PREP: 10 minYIELDS 1 cup SPECIAL EQUIPMENT

BlenderINGREDIENTS

6plums,pittedandpeeled2Medjooldates,pitted2to4piecesdriedpapaya,soaked8hoursminimum2cardamompods

DIRECTIONS

Removetheseedsfromthecardamompods,anddiscardthepods.Blendalltheingredientstogetherandenjoyasadeliciouscondiment.Contributor’snote:Theplumsmustbesweetandripefor this recipe towork.PlumSaucemakesalovelyandsurprisingadditiontoHerbyStirFry.

PadThaiandThaiWildRiceSauceBYELAINALOVE

ADVANCEDPREP:2to3hoursforsoakingIMMEDIATEPREP:20minSERVES4to6SPECIALEQUIPMENT:BlenderINGREDIENTS

1 tablespoon hiziki seaweed soaked for 30 minutes or more inenoughwatertocover½cupalmondbutter

½cupsundriedtomatoes,soaked2hours1lime,chopped(includingpeeliforganic)4clovesgarlic,peeled6dates,pitted¼cupoliveoil2smallThaichiliesor1jalapeño(donotremoveseedsifyoulikeithot!)1½tablespoonsshreddedorzestedfreshginger1to2tablespoonstamari,plusextraifdesired1½teaspoonsCelticseasalt,plusextraifdesired1cupcilantro,looselypacked(forThaiWildRice)juiceof½lemonorlimeorabout1½tablespoons(forThaiWildRice)1tablespoonmaplesyrupordatepaste(forThaiWildRice)

DIRECTIONS

Blendthehiziki,almondbutter,sundriedtomatoes,lime,garlic,dates,oliveoil,chilies,ginger,tamari,andseasaltwith½cupwateruntilcreamy.FortheThaiWildRice,blend1cupofthesaucewiththecilantro,lemonorlimejuice,maplesyrupordatepaste,andextrasaltortamariifdesired.

SpicyGingerMarinaraBYCHADSARNO

ADVANCEDPREP:2to3hoursforsoakingIMMEDIATEPREP:30minYIELDS4cupsSPECIALEQUIPMENT

BlenderINGREDIENTS

2cupschoppedredbellpepper1cupchoppedtomato½cupsundriedtomato,soakedfor2to3hours

½cupchoppedapple2clovesgarlic2tablespoonschoppedfreshginger4kefirlimeleaves(optional)2tablespoonsoliveoilCelticseasalt,totaste½teaspoonblackpepper,crackedcayennetotaste(optional)3tablespoonsfreshchoppedbasil2tablespoonsfreshchoppedchives

DIRECTIONS

Inablender,mixtheredpepper,tomato,sundriedtomato,apple,garlic,ginger,limeleaves,oliveoil,salt,pepperandcayennetoasmoothconsistency.Pulse in the fresh basil and chives.Make sure not to blend fully; leave smallpieces of herbs in the sauce. Serve over Thai Cannelloni, or with any rawvegetablepasta.Variation: Try using 2 cups tomatoes instead of 2 cups bell peppers. Withexcessleftovers,simplyaddabitofoliveoilandapplecidervinegarforasaladdressing.

SpinachPestoBYSHAZZIE

ADVANCEDPREP:MushroomGravy2to3hoursIMMEDIATEPREP:20min(MushroomGravy30 min) YIELDS 3 cups SPECIAL EQUIPMENT Hand blender or food processorINGREDIENTS

1cupfreshbasil,tightlypacked½cupfreshparsley,tightlypacked

1cupchoppedspinach,tightlypacked1clovegarlic½teaspoonsalt1cuppinenuts1cupMushroomGravy

DIRECTIONS

Blendallingredientstogetherwithahandblenderorfoodprocessor.Contributor’s note: This goes perfectly with Courgetti or other spiralizedsquashes.

SweetApricotSauceBYSHAZZIE

ADVANCEDPREP:8to10hoursforsoakingIMMEDIATEPREP:10minYIELDS½cupSPECIALEQUIPMENT

noneINGREDIENTS

10driedapricots,soakedovernight½teaspoonaniseseed½teaspoonfennelseed

DIRECTIONS

Blendalltheingredientstogether,andservewithCrispySpringRolls.

SweetMiso-GingerSauceBYELAINALOVE

ADVANCED PREP: None IMMEDIATE PREP: 15 min YIELDS 1 ½ cups SPECIAL EQUIPMENT Blender

INGREDIENTS

½cupsesameoroliveoil1teaspoontoastedsesameoil(optional)1largeclovegarlic,peeled(optional)2tablespoonsfreshginger,choppedorshredded1tablespoonrawapplecidervinegaror2tablespoonslemonjuice¼cuphoney,maplesyrupordatepaste(datesandwaterblended)2tablespoonslightmisopaste1tablespoontamariorBraggLiquidAminos⅛teaspooncayenne,ortotaste

DIRECTIONS

Blendallingredientstogetheruntilcreamy.

SweetandSpicyChiliSauceBYELAINALOVE

ADVANCED PREP: None IMMEDIATE PREP: 15 minYIELDS 4 to 5 cups SPECIAL EQUIPMENT BlenderINGREDIENTS

1poundredbellpeppers(about2)orformoreheat,freshcayennepeppers,seedsremoved,chopped4greenorredjalapeñosor1habaneropepper,chopped6mediumsoftdates,pitted3mediumclovesgarlic1teaspoonCelticseasalt1 teaspoonrawapplecidervinegaror2 teaspoons lemonor limejuice

DIRECTIONS

Placealltheingredientsinablender,andblendonhighuntilmixtureismostlysmooth,butalittlechunky.Pourintoapint-sizeglassjar.Coverandstoreintherefrigeratorfor2ormoremonths.Enjoywithanumberofrecipesasatoppingorsidecondiment.

TomatoSauceBYSHAZZIE

ADVANCED PREP:2hours forsoakingIMMEDIATE PREP:15minYIELDS2½cupsSPECIALEQUIPMENT

HandblenderINGREDIENTS

6sundriedtomatoes,soaked2hoursminimum2cupschoppedfreshtomatoes10basilleaves4Medjooldates,soaked2hoursminimumpinchpaprika1redpepper,seedsandcoreremoved

DIRECTIONS

Usingahandblender,blendalltheingredientsuntilsmooth.Thesaucewillkeepfortwodaysinthefridgeifyoucoverit.Contributor’snote:PerfectwithWalnutBurgersandJoe’sChipShopChips

TomatoSauceBYMARYRYDMAN

ADVANCED PREP: 2 hours to soak dried tomatoes IMMEDIATE PREP: 15 min SPECIAL EQUIPMENT

BlenderYIELDS3–4cupsINGREDIENTS

2cupstomatoes,chopped½cupdriedtomatoes,soaked¼cupfreshbasilleavesor1teaspoondried¼cupfreshoreganoor1teaspoondried¼cupredorwhitewine(orwater)5pittedrawolivesjuiceof½lemon½teaspoonpeeled,choppedginger1clovegarlic3teaspoonsKrystalSaltBrineor¾teaspoonsalt

DIRECTIONS

Soakdriedtomatoesinjustenoughwatertocoverfor2ormorehours.Placeallingredients in blender including tomato soak water and blend all until wellcombined,addingmorewaterifnecessary.Storeleftoversauceinaglassjarinrefrigerator.Keepsforaweekorso.Contributor’snote:Makesagreatsauceforpizza,nutloavesorpatties—oruseasacrackertopping.

WhiteSauce/SaladDressingBYAMYYOCKEL

ADVANCED PREP: None IMMEDIATE PREP: 15 min SERVES 7 SPECIAL EQUIPMENT Food processor orblenderINGREDIENTS

1cupcashewsorpinenuts1cupmacadamianuts½cupfreshlemonjuice1clovegarlic½teaspoongroundpeppercorns

1½teaspoonsCelticseasalt(ordulse)splashcoconutwater(optional)

DIRECTIONS

Blendall the ingredients together ina foodprocessor, addinga littlewater (orcoconutwater) for desired consistency. Serve over zucchini pasta orwith rawcrackers(seechapter5).

Dips

CarrotandCilantroDipBYSHAZZIE

ADVANCED PREP:None IMMEDIATE PREP: 15minYIELDS 1½ cupSPECIALEQUIPMENT Hand blenderINGREDIENTS

½mildonion,peeledanddicedbunchcilantro,finelychopped1lime,juiced2largecarrots½avocado,peeled,pittedanddiced1clovegarlic,peeledandchopped

DIRECTIONS

Combinetheonionandcilantro,andsetasideinabowlwiththejuiceofhalfthelime.Blend the carrots, avocado, and garlic together using a hand blender. Oncesmooth,pour into theonionandcilantromixture, andblend thoroughly.Servewithcruditésofyourchoiceandtheotherlimehalfontheside.

Carrot-CornSalsaBYABEBAWRIGHT

ADVANCEDPREP:NoneIMMEDIATEPREP:20minYIELDS1½cupsSPECIALEQUIPMENTFoodprocessorINGREDIENTS

3carrots

1garlicclove¼redonion¼cupchoppedgreenonion½redbellpepper1tablespoonlemonjuice¼cupcilantro½teaspooncumin1tablespoonoliveoil1tablespoonnamashoyu1to2earscorn,kernelscutfromthecob

DIRECTIONS

Process the carrots, garlic, red and green onions, pepper, lemon juice, andcilantroinafoodprocessoruntilfine.Addthecumin,oliveoil,andnamashoyu.Pourintoabowlandaddthecorn.AdjusttheseasoningstotasteandservewithAbeba’sCornChips.

CreamyHerbDipBYSHAZZIE

ADVANCED PREP: 1hour for soaking IMMEDIATE PREP: 15minYIELDS 2½ cupsSPECIALEQUIPMENT

Juicer,foodprocessor,handblenderINGREDIENTS

1lemon,juiced2teaspoonsoliveoil2stalkscelery,juiced3clovesgarlic½cupfreshparsley,tightlypacked1dessertspoon(about2teaspoons)drieddill

½teaspoonoregano1cupcashewnuts,soakedatleast1hour

DIRECTIONS

Process all ingredients in a food processor. Transfer to a bowl and blend to acreamy dip using a hand blender. If you have a VitaMix, simply blend theingredientstoadip.Ifit’stoothick,addmoreceleryjuice.Ifit’stoothin,addmorecashews.Contributor’s note: Everyone loves this fresh, wholesome flavor, and itcomplementsmanyspicyrecipestoperfection.

DahlBYJOHNFIELDER

ADVANCEDPREP:NoneIMMEDIATEPREP:25minSERVES4SPECIALEQUIPMENTNoneINGREDIENTS

400grams(about1pound)butternutpumpkin2smalltomatoes7tablespoonssesameseed,sunflowerseed,andalmondmixture½smallcoconut1hotradish4smallmustardleaves1stalkcelery1largeonion8garlicchives6sprigsparsley2levelteaspoonscumin1two-inchpiecefreshginger2tablespoonscurryleaves

DIRECTIONS

Chopallingredientsinto1-inchstrips.Tosstogetherinabowlandfeedthroughacornmill,castironmeatmincer,orgrinder.Stirthoroughlyanddecoratewithtomatoandparsley.Mixtureshouldbesmoothandcreamy.

GuacamoleBYSHAZZIE

ADVANCED PREP:None IMMEDIATE PREP: 15minYIELDS 2 cupsSPECIAL EQUIPMENT Food processorINGREDIENTS

2avocados,peeledandpitted1or½mediumredchili,seedsremovedandchopped1cloveofgarlic,chopped2tomatoes

DIRECTIONS

Processtheavocado,chili,garlic,andtomatoesinafoodprocessoruntilthey’resmooth,butstillalittlechunky.Forachunkierguacamole,don’tprocessoneoftheavocados.Instead,diceitandmixitinafterward.Variation1:Fruit—Addthejuiceof1orangetotheingredientsbeforeblending.Thisgivestheguacamolealovelysweetmellowflavor.Variation2: Sweetie—Add a banana to the ingredients before blending. Thisgivesitasweetandsubstantialflavor.Variation 3:Manly—Leave out the tomatoes and add a cup ofwatercress orspinach.Variation 4: Herbie—Adding cilantro,mint or basil to the ingredients beforeblendinggivesitasummeryandheartyflavor.Variation 5: Bertie Bassett—Mix any of the above for a different guacamoleeachtime.Don’tletthisselectionlimityou:addotherherbs,spicesandfruit.Keep Your Guacamole Fresh: If you’re making guacamole a few hours in

advance,add the juiceofa lemonto the ingredientsbeforeblendingandplacetheavocadostonesinthemiddleoftheguacamole.Somesaytheaddedpitswillkeepitfresh.Contributor’snote:GuacamoleisthemostbeautifulofallprocessedfoodsandhassomanyvariationsIcanputonlyafewhere.

LoveliestLiveAlmondHummusBYMICHALADI

ADVANCED PREP: 24 hours for soaking IMMEDIATE PREP: 20minYIELDS 4 cupsSPECIAL EQUIPMENT

FoodprocessorINGREDIENTS

3cupsalmonds,soaked24hoursandpeeled½cuptahinijuiceof2lemons3clovesgarlic1teaspooncumin¾teaspoonCelticseasalt3tablespoonsoliveoilfreshthymeorza’atarmixtureforgarnish1dicedtomato,forgarnisholiveoil

DIRECTIONS

Combineallingredientsinthefoodprocessorandprocessusingthe“S”blade.Garnishwithfreshthymeorza’atarmixture,dicedtomato,andoliveoil.Servewithslicedcucumbers.

PapayaMacadamiaNutSalsaBYJEREMYSAFRON

ADVANCED PREP: None IMMEDIATE PREP: 20 min YIELDS 3 to 4 cups SPECIAL EQUIPMENT FoodprocessorINGREDIENTS

2cupsripedicedpapaya1cupdicedtomato½cupdicedonion,rinsed½cupcilantro,looselypacked1chipotlepepper,soaked7macadamianuts¼cuplimejuice1tablespoonseasaltortotaste

DIRECTIONS

Mixthepapaya,tomato,andoniontogetherinalargebowl.Grindthecilantro,pepper,andmacadamianutsinafoodprocessor.Stirthegroundnutsandspicesintothepapayamixture.Addthelimejuiceandseasaltandmixthoroughly.

PineNutSourCreamBYELAINALOVE

ADVANCED PREP:1hour for soakingIMMEDIATE PREP: 15minSERVES 8SPECIALEQUIPMENT BlenderINGREDIENTS

1¼cupspinenuts,soaked1hourormore½cupyoungcoconutmeator½additionalcupofpinenuts1teaspoonrawapplecidervinegar½teaspoonunpasteurizedlightmisopaste¼teaspoonCelticseasalt

½lemon,juiced(about1½tablespoons)

DIRECTIONS

Blendalltheingredientstogetherinablenderuntilsmoothandcreamy.PineNutSourCreamwillkeepforupto2weeksintherefrigerator.

RanchDiporDressingBYELAINALOVE

ADVANCED PREP: None IMMEDIATE PREP: 15 min YIELDS 18 ounces SPECIAL EQUIPMENT BlenderINGREDIENTS

1½cupsrawcashews4teaspoonslemonjuiceor2½teaspoonsrawapplecidervinegar1teaspoonCelticseasalt1teaspoononionpowder1teaspoongarlicpowder1teaspoondrieddillweed1teaspoonItalianseasoning1basilleaf,minced

DIRECTIONS

Blend the cashews, lemon juice, sea salt, onion and garlic powderwith 1 cuppurifiedwateruntilsmoothandcreamy.Youmayneedtoaddmorelemonjuiceifthelemonsyouareusingarenotsourenough.Pourintoabowl.Add thedill, Italian seasoning,andbasil leafbyhand to theblendeddressing.Serveasadiporsaladdressing.Storeinaglassjarintherefrigeratorforupto2weeks.

RawHummusBYJONATHANWEBER

YIELDS4to5cupsSPECIALEQUIPMENTFoodprocessorINGREDIENTS

2cupschickpeas,soaked24hoursandsprouted72hours4clovesgarlic,chopped½cuprawtahini(ortotaste)2tablespoonsnamashoyuor½teaspoonseasalt2lemons,juiced(totaste)1cupfreshparsleyormore,totasteredonion,chopped,forgarnishchives,forgarnishparsley,forgarnishextra-virginoliveoil

DIRECTIONS

Combinechickpeas,garlicand½cupwaterinafoodprocessorandprocessuntilwellmixed.Add tahini, nama shoyuor sea salt, lemon juice andparsley andprocess untilverysmooth.Adjustconsistencywithmorewaterifnecessary,andaddseasoningsandlemonjuiceasdesired.Garnishwithchoppedredonion,chives,orparsleyanddrizzlewithextra-virginoliveoil.

SalsaFrescaBYMATTSAMUELSON

SERVES2to4SPECIALEQUIPMENTNoneINGREDIENTS

2largetomatoes,diced½mediumredonion,finelyminced2clovesgarlic,crushed½jalapeñoormoretotaste,finelyminced1lemonorlime,juiced½cupchoppedcilantroleaves½teaspoonCelticseasalt,ormore,totaste1teaspoonapplecidervinegar(optional)2tablespoonssundriedtomatoes,puréed(optional)

DIRECTIONS

Mixall the ingredients together inabowl.Forbest results, let thesalsasit forhourormorebeforeservingsotheflavorscanmeld.

TahitianAlmondDippingSauceBYROBERTYAROSHANDLISASOTO

YIELDS1½cupsSPECIALEQUIPMENTBlenderINGREDIENTS

1cuprawalmondbutter½cuppinenuts½cupchoppedcilantro1clovegarlic¼cupfreshorangejuice1½tablespoonshoney

DIRECTIONS

Blend all ingredients together until smooth. Serve with your favorite rawcrackersandfreshfruit.

TomatilloSalsaBYVITA-MIX

ADVANCED PREP: None IMMEDIATE PREP: 15 min YIELDS 2 cups SPECIAL EQUIPMENT VitaMixINGREDIENTS

16tomatillos4scallions2jalapeños,seeded1clovegarlic¼cuplimejuice1cupcilantroleaves1teaspoonsalt

DIRECTIONS

PlacealltheingredientsinyourVitaMixcontainerinorderlisted.Securethe2-part lid. Select VARIABLE, speed #1. Turn onmachine and quickly increasespeed to #5. Run for 10 seconds or just until chopped. If necessary, use thetamper to push the ingredients into the bladeswhile processing.Do not over-mix.Serveasadiporasanaccompaniment.

XocolatCoveredBerriesBYPEGGYKENNEY

ADVANCEDPREP:noneIMMEDIATEPREP:30minSPECIALEQUIPMENTdoubleboilerwiththermometerSERVES1–2

INGREDIENTS

6Xoçai™Nuggets½lborganicstrawberries

DIRECTIONS

In a double boiler heat water to 100°F. Remove from heat. Place Xoçai™Nuggetsinthetopofboiler.Placethelidonthepanandletstandfor20minutes.ThenuggetsarefineBelgianchocolateandwillmelteasily.Whenthechocolateismelted,stiruntilsmooth.PlaceyourberriesontheendofaforkandswirlintheXoçai™chocolateuntilcovered.Placeonacleansurfacetodry.TIP:Withsmallerfruitpiecesyoucanspearthemwithatoothpick,coverthemwith chocolate and stick the toothpick into an apple for display. It’s fun andhealthy!

Xoçai™FondueFruitDipBYPEGGYKENNEY

ADVANCEDPREP:NoneIMMEDIATEPREP:20minSPECIALEQUIPMENTFonduepotSERVES2–4

INGREDIENTS

16Xoçai™NuggetsSelectedfruitcubedandarrangedonaplate.

DIRECTIONS

Placeyourfonduepotonthelowestsetting.UnwraptheXoçai™Nuggetsandplaceinthefonduebowlandcover.Letwarmfor10minutes.Stiranddipwithfruitofchoice.

Xoçai™Topping

BYPEGGYKENNEY

ADVANCEDPREP:noneIMMEDIATEPREP:2–5minSPECIALEQUIPMENTnoneSERVES1

INGREDIENTS

2ozXoçai™Activ™Fruitmedleyofyourchoice

DIRECTIONS

DrizzleXoçai™Activ™overyourfavoritefruitbowlandenjoy.

AppleRaisinCookiesBYROSELEECALABRO

ADVANCEDPREP:6to8hoursforsoaking+8to12hoursfordehydratingIMMEDIATEPREP:30min YIELDS 24 cookies SPECIAL EQUIPMENT Champion juicer, dehydratorINGREDIENTS

2cupssunflowerseeds,soaked6to8hoursandrinsed2Fujiapples,cored2largebananas,peeled

½cuphoneydates,pitted1teaspoonvanilla1teaspooncinnamon1cupraisins1cupwalnuts,soaked6to8hoursandchopped

DIRECTIONS

Processsunflowerseeds,apples,bananas,anddatesthroughaChampionjuicerusing theblankplate.Spoon intoa largebowl,andadd thevanilla,cinnamon,raisins,andwalnuts.SpoonthedoughontoadehydratortraylinedwithaTeflexsheet,andformintosmallroundcookies.Dehydrateat105°Ffor4to6hours,and then turncookiesoverand removeTeflex sheet.Continuedehydrating foranother4to6hourstodesiredconsistency.

BlueberrySnowCookiesBYELAINALOVE

ADVANCED PREP: 8 hours for dehydrating IMMEDIATE PREP: 40minYIELDS 60 cookies SPECIAL

EQUIPMENT Food processor, Champion or Green Power / Star juicer; dehydratorINGREDIENTS

4apples3carrots2cupsdates,pittedandpacked4cupsalmonds,soaked½cupcoconutbutteroroliveoil3cupsraisins4cupsshreddedcoconut2cupsfrozenblueberriesorcranberries3cupswalnutsorpecans,soakedanddehydrated

2cupsflaxseed,soakedandgroundintoameal1teaspoonCelticseasalt¾teaspoonstevia(optional)2cupsdriedapples,finelychopped(optional)

DIRECTIONS

Puréetheapples,carrots,datesandalmondsinafoodprocessororrunthroughaChampion juicer or Green Power / Star juicer, alternating the nuts with thewetteritems.Ifyouareusingcoconutbutter,warmituntilitbecomesliquidbeforeaddingtothebatter.Addthewarmcoconutbutteroroliveoil,raisins,shreddedcoconut,walnutsorpecans,berries,flaxseed,seasalt,stevia,anddriedapples(ifusing).Mixwell.Shapeinto2-ounceroundcookiesusinga¼cupmeasuringcup.Dehydrate at 105°F for approximately 8 hours until desired consistency isreached.Keeprefrigeratedifyouplantokeepthecookiesformorethan4days.

BountifulBerryMedleyBYJULIANHUERTA

ADVANCEDPREP:noneIMMEDIATEPREP:20minSPECIALEQUIPMENTBlenderSERVES2

INGREDIENTS

¼cupblueberries1largepeach⅔cupraspberries⅓cupsoakedraisins½tspgroundflaxseed

SweetCream1½cupofsoakedmacadamianutsortrulyrawcashews2–3soakeddates3dashessalt

DIRECTIONS

Baked fruit pie filling often has some glaze in it (some fruity syrup) whichcomesfromcookingthefruitwithsugarandsomeofthewaterbeingreleased.Icreate a glaze here by putting 2 teaspoons of each fruit except raisins, in theblender along with the raw thickening agent: ground flaxseed. Toss the glazewiththeberriesandfruits.SweetCream:Blend.Servebylayeringthefruitwiththecreaminthemiddleofasmallplate.Variation:Substituteotherfruitsorberries.

Carob-CherryThumbprintCookiesBYELAINALOVE

ADVANCEDPREP:8to12hoursforsoaking+20to26hoursfordehydratingIMMEDIATEPREP:45minSERVES10to12SPECIALEQUIPMENTBlender,dehydratorINGREDIENTS

Forthecookie:2mediumzucchini,chopped(peelfirstforawhitecookie)1cupsoakedalmonds1½cupscarobpowder1cupraisinsordried,pittedcherries3cupsshreddedcoconut¾cuphoneyorRapadura2teaspoonscherryextract1 teaspoonvanillaextractor¼wholevanillabean (use softpulp

fromcenter)1½tablespoonslemonjuice½teaspoonCelticseasaltdashofcayenne

Forthefilling:½cupberries¼cuphoneyorRapadura®

DIRECTIONS

Blendzucchiniand⅛cupwateruntilsmooth.Addthealmondsandblendagainuntilsmooth.Spoonintoalargebowl,andaddthecarobpowder,raisins,coconut,¾cuphoneyorRapadura,cherryandvanillaextracts,lemonjuice,Celticseasalt,andcayenne.Using a tablespoon, scoop batter and shape into thick round circles.Use yourthumbtomakeadeepindentationineach.PlaceonadehydratortraylinedwithaTeflexsheet.To make the filling, blend together ½ cup berries and ¼ cup honey orRapadura®.Fillthecenterofeachcookie.Dehydratefor8hours.FlipandremovetheTeflexsheet.Dehydrateanother12to18hoursoruntilcrunchy.Storeinaglassjar.

ChewyApricotCookiesBYJOHNLARSEN

ADVANCEDPREP:8to10hoursforsoaking+7hoursfordehydratingIMMEDIATEPREP:40minYIELDS20cookiesSPECIALEQUIPMENTVitaMix,dehydratorINGREDIENTS

2cupsoatgroats,soaked10dates,pittedandchopped½cupraisins,soaked

1½cupsfruitsoakwater¼cuprawhoney1cupgoldenflaxseed,ground1½cupsdriedapricots,chopped1cupwalnuts,chopped

DIRECTIONS

In a VitaMix blender, combine the oat groats, dates, raisins, soak water, andhoney. Grind flaxseed in a coffee grinder and add to blender for 20 seconds.Pourcontentsofblenderintoabowl.Stir in chopped apricots andwalnuts. Form into cookies onTeflex sheets anddehydrateat100°Ffor4hours.Turnoverandcontinuedehydratingfor3morehours.Theseareespeciallydeliciouswheneatenwarmfromthedehydrator.

ChocolateChiaCookiesBYPEGGYKENNEY

ADVANCEDPREP:30minforstanding,24hoursfordehydratingIMMEDIATEPREP:20minSPECIAL

EQUIPMENTfooddehydratorSERVES4

INGREDIENTS

¼cupchiaseeds2¼cupwater2ozXoçai™Activ™Chocolate3eachXoçai™finelygratednuggets

DIRECTIONS

AddChiaseedstowaterandmixwithwirewhisk.Wait10minandwhiskagain.AddXoçai™Activ™chocolateandmixwell.

Letmixturestandfor30minutes.Using the plastic sheet in your food dehydrator, spread the mixture over thesheet. Sprinkle the grated Xoçai™ nuggets on the top and dehydrate for 24hours.

Fruity-MintPattiesBYJULIERODWELL

ADVANCED PREP: 6 to 8 hours for dehydrating + 6 to 8 hours for refrigerating andmixing IMMEDIATE PREP: 40 min SERVES 6 to 8 SPECIAL EQUIPMENT Dehydrator (optional)INGREDIENTS

½to⅔cupthinhoney2smalllemons,juiced1cupdates,chopped,pittedandwell-packed1cupraisins1cupdriedapricots,choppedandwell-packed1½cupswalnuts,coarselychopped1teaspoonmintessence2teaspoonscinnamon1teaspoonseasalt2to6tablespoonspsylliumpowder½to¾cupcoconutflakes,unsweetened

DIRECTIONS

Mixtogetherthehoney,lemonjuice,dates,raisins,driedapricots,walnuts,mintessence,cinnamon,andseasalt.Coverandletsitovernightinthefridge.Nextday,addenoughpsylliumtocreateafirmdough.Rollheapingteaspoonfulsofthedoughbyhandintopatties,dustingwithcoconutflakes.Dehydratefor6to8hoursat105°(optional).Willkeepforweeksinthefridge!Contributor’snote: These are a pleasant surprise to the palate because of themint.Themixtureissoakedovernightsothatthedriedfruitssoftenandexpand.

GooeyMintCookiesBYDAVEKLEIN

ADVANCEDPREP:8to12hoursforsoakingIMMEDIATEPREP:20minSERVES6to8SPECIALEQUIPMENT

ChampionjuicerINGREDIENTS

2 cups dried Black Mission figs (soak in water if they are notpliable)1cupsoakedalmondsseveralfreshmintleaves,shredded

DIRECTIONS

Processorrunthefigs,almonds,andmintthroughaChampionjuicerusingtheblankplate.Mixtogether.Formthemixtureintocookiesorballs.Enjoy!

HaystacksBYELAINALOVE

ADVANCED PREP: 10min forwarming coconut oil IMMEDIATE PREP: 30minYIELDS 20piecesSPECIALEQUIPMENTBlenderINGREDIENTS

¾cupcoconutoil½ cup Rapadura®, Sucanat® (whole dehydrated cane juice) orhoney½cupcarobpowderororganiccocoapowder⅛vanillabeanor1teaspoonvanillaextract3cupsshreddedcoconut(moreorlessasneeded)

DIRECTIONS

Placethecoconutoilinabowlofhotwater,orputitinyourdehydratorfor10

minutestoliquefyit.IfusingRapaduraorSucanat,mixinablenderuntilitbecomespowder.Addthecoconutoil,caroborcocoapowder,andvanilla.Ifusingavanillabean,cut thebeanopenanduse theblackpulp inside.Blendonhighuntil thebatteremulsifies.Mixthebatterinwiththeshreddedcoconutinamixingbowl.Form into haystack shapes on a tray lined with wax paper. Let set in therefrigeratororfreezerbeforeserving.Thehaystackswillbesoftattemperaturesover60°F,butthey’lllast6to12monthsintherefrigeratororfreezer.

MeltawayPeppermintPattiesBYELAINALOVE

ADVANCEDPREP:10minforfreezingIMMEDIATEPREP:50minYIELDS3to4cupsSPECIALEQUIPMENT

BlenderINGREDIENTS

Forthemintlayer:3cupsdry,rawshreddedcoconut⅓cuphoneyormaplesyrup½teaspoonmintextractor3dropspeppermintessentialoil

Forthechocolateorcaroblayer:3cupsdry,rawshreddedcoconut⅓cuphoneyormaplesyrup⅛cuporganiccocoapowderorrawcarobpowder½teaspoonvanillaextractdashcayennepepper⅛teaspoonCelticseasalt

DIRECTIONS

Forthemintlayer,blend3cupscoconutinadryblenderonlowspeedwiththe

lidoff.Useaspatulatokeepthingsmovinguntilitbecomestheconsistencyofbutter.Make sure youdonot blend so long as to separate all the oil from thecoconut.ThistakesapowerfulblendersuchasaVitaMix.Youcanstilldothisifyou don’t have a VitaMix, but you may need to separate the coconut into 2batches.Removethecoconutandtransfertoamixingbowl.Add⅓cuphoneyormaplesyrupandmintextract.Useaspatulatomixwell.Setaside.For the chocolate layer, blend 3 cups shredded coconut by hand with ⅓ cuphoney or maple syrup, the vanilla, cayenne pepper, and sea salt. Add ⅛ cuporganiccocoapowderorrawcarobpowderuntilmixturereachesdesiredcolor.Separatethechocolatemixtureinto2halves.Pressonehalfintothebottomofa4-x4-inchbakingdishorTupperware.Putitinthefreezerfor5minutesuntilitissolid.Removedishfromthefreezerandaddallofthemintlayer.Placeinthefreezeragainforacoupleofminutes.Addthesecondhalfofthechocolatemixturetothetopofthemintlayer.Freezeagainuntilsolidorrefrigerate.Pop themeltawaysoutof the containerby twisting it (if it is plastic)oruse aspatula to pry themup.Place on a cutting board and cut yourmeltaways intowhatevershapeyoulikeusingasharp,thinknife.Put the patties in candy papers, or arrange themon an attractive serving dish.Theywillkeepatroomtemperatureforafewdays,orintherefrigerator.Contributor’s note: Have an outrageously healthy and delicious snack in lessthananhour!

PecanFudgeBYMARYRYDMAN

ADVANCEDPREP:2or3hourstosoakdatesIMMEDIATEPREP:30minSPECIALEQUIPMENTHighspeedblendertogrindnuts,handblenderSERVESabout26

INGREDIENTS

1cuppecans,notsoakedorsoakedthendried

½cupwalnuts,notsoakedorsoakedthendried½cupcarobpowder¼cuprawcocoapowder¾cupdates,pittedandsoakeduntil soft in justenoughwater toalmostcover*

1tablespoonvanillaextract1teaspoonalmondflavor½teaspoonKrystalSaltbrine(orpinchgranulatedsalt)½cuppinenutsAbout½cupsesameseeds

DIRECTIONS

Grind pecans and walnuts as fine as possible, preferably in dry carafe orVitamix. In large bowl, stir nut meal, carob and cocoa powder together,smashing any lumps. In a separate small bowl, blend dates, vanilla, almondflavor and salt with hand blender. Add pine nuts and blend again using shortspurts with the thick batter. Mash wet ingredients into dry ingredients usinghandsifnecessary.Formintosmallballsandrollinsesameseeds.Ifthemixtureistoosofttoformeasilyintoballs,refrigerateseveralhoursfirst.Thefirmnesswillvarywithhowmuchoilisinthenutsandhowmuchwaterisusedtosoakthedates.Variation: Christmas Fudge—soak dates in fresh orange juice and add a halfteaspoonorangezesttothewetingredients.Publisher’sNotes:Thisrecipetastesabsolutelydecadent!Yourfriendswillbeimpressed,eventhosewhodon’tlikerawfoods.

PecanSandiesBYELAINALOVE

ADVANCEDPREP:8to12hoursforsoaking+20to26hoursfordehydratingIMMEDIATEPREP:40minSERVES8to10

SPECIALEQUIPMENTBlender,dehydratorINGREDIENTS

3yellowsunburstsquash,chopped(peelforawhitecookie)1½cupssoakedalmonds,soaked(¾cupbeforesoaking)1¼cupRapadura®ormaplesyrup3cupsshreddedcoconut1 teaspoonvanillaextractor¼wholevanillabean (use softpulpfromcenter)1½tablespoonslemonjuice½teaspoonCelticseasalt1cuppecans,coarselychoppedandsoaked(½cupbeforesoaking)

DIRECTIONS

Blend the squashwith⅛ cupwater until smooth.Add the almonds and blendagainuntilsmooth.BlendintheRapadura®.Spoonthemixtureintoalargebowl,addtheshreddedcoconut,vanilla,lemonjuice,andCelticseasalt,andmixwell.Shapeintothinroundcookiesandsprinklepecansontop.PlaceonadehydratortraylinedwithaTeflexsheet,anddehydratefor8hours.Flip the cookies and remove theTeflex sheet.Dehydrate for another 12 to 18hoursoruntilcrunchy.Storeinaglassjar.

SunflowerRaisinCookiesBYSHARONELAM

ADVANCEDPREP:5to8daysforsprouts+20to28hoursfordehydratingIMMEDIATEPREP:35minSERVES6SPECIALEQUIPMENTBlender,DehydratorINGREDIENTS

1cuporganickamut,sprouted1cuporganicsunflowerseeds,sprouted1cuporganicraisins

½cupwalnuts,chopped½to1cuporganicrolledoats1teaspoonvanillaextract

DIRECTIONS:

Blendkamutsprouts,sunflowerseedsprouts,andraisins,andvanillaextractintoanicecreamybatter.Addrolledoatsandchoppedwalnutsandstirinbyhand.Drop by spoonfuls on teflex sheets, flatten, and place in dehydrator atapproximately95to100degrees.Removefromteflexandturnwhentopsidefeelsrighttoyou.Thesestoreverywellinairtightcontainers.Variationsonthesecookiescanbewith½cupcarobpowderaddedtothebatter.

Valya’sAlmondOrangeCookiesBYVALYABOUTENKO

ADVANCED PREP: 20hours fordehydrating IMMEDIATE PREP: 35minYIELDS 10 to 12 cookiesINGREDIENTS

4cupsrawalmonds,soakedovernight,plusextraforgarnish2cupsraisins,plusextraforgarnish½cuporangepeel2mediumoranges,whole½teaspoonseasalt2apples,cored

DIRECTIONS:

Blendthealmonds,raisins,orangepeel,oranges,seasalt,andapplesinafoodprocessoruntiltheyarefinelychopped.Whenallingredientsarefinelyprocessed,useaspatulatospreadcookiemixture

ontoadehydratortray.Dehydrateat115°Ffor20hoursoruntildry.Decorateeachcookiewithslicednutsorraisins.

OtherSweets

CarobFudgeBrowniesBYSHARONELAM

ADVANCEDPREP:2to3daysforsproutsIMMEDIATEPREP:35minSERVES6SPECIALEQUIPMENTFoodProcessor,DehydratorINGREDIENTS

1cupkamut,sprouted3cupssunflowerseeds,sprouted½to1cupwalnuts,chopped½to1cuppuremaplesyrup(orsweetenerofchoice)⅔to1cuprawtahinidashofoilofchoice

DIRECTIONS

Place sprouted kamut and sunflower in food processor until well processed(consistencyofmoist towetdough).Addcarobpowder, tahini,sweetener,andoil.Chopwalnutstodegreeofchoice;addbyhand.Patorroll(betweenparchmentpaper)toabout½inchesthick.Placeonteflexsheetanddehydrate.Thecenterwillremainslightlymoist.Thesebrownieskeepwellinanairtightcontainer.

CarobNutBrowniesBYSHANNONISLEYSCHNIBBE

ADVANCED PREP: 24 hours for sprouts; 12 hours for dehydrating IMMEDIATE PREP: 35 min

YIELDS30browniesSPECIALEQUIPMENTCuisinart,dehydratorINGREDIENTS

2cupsofyourfavoritedates,pitted1cuppecans1cupwalnuts½cupcarob2cupsbuckwheatgroats, soaked for12hours, then sprouted for12hours

DIRECTIONS

ProcessthesproutedgroatsinaCuisinart.Transfertoabigbowl.Processthenuts.Oncetheyareground,addthedatesandcontinuetoprocess.Add 1 cup water and process again. Add the carob and process. Add thebuckwheat,thenprocessagain.Spreadthemixtureontodehydratorsheets.Dehydratefor12hoursat105°Ftodesiredconsistency.Contributor’s note: These make a nice sweet treat that all your friends willenjoy.

CarobWalnutFudgeBYMATTAMSDEN

ADVANCED PREP: None IMMEDIATE PREP: 25 min SERVES 12 SPECIAL EQUIPMENT Food processorINGREDIENTS

3½cupsraw,organicwalnuts1¾cupspitted,organicdates½cupraw,organiccarobpowder

DIRECTIONS

Inafoodprocessor,grindthewalnutsuntiltheyreachanutbutterconsistency.Inabowlthoroughlymixthewalnuts,carobanddatesbyhand.Firmlypressthemixtureintoasquareglassdish(about¾-inchthick).Serveasisorchillintherefrigerator.Cutintowhatevershapesyouchoosewithasharpknife.Enjoy!

CashewDateFrostingBYNOMISHANNON

ADVANCEDPREP:NoneIMMEDIATEPREP:20minSPECIALEQUIPMENTBlenderINGREDIENTS

1cupcashews(notsoaked)½teaspoonvanilla4to6softdates,pitted(notsoaked)

DIRECTIONS

Blendcashewsandvanillawithenoughwaterfortheblendertowork.Whenthemixture is smooth, add dates, one at a time, until the desired thickness andsweetnessisachieved.

ChristmasBallsBYSHAZZIE

ADVANCEDPREP:4to24hoursforsoakingIMMEDIATEPREP:35minYIELDS20to25ballsSPECIAL

EQUIPMENTFoodprocessorINGREDIENTS

1cupraisins2cupsdriedapricots,rehydratedfor4to24hours½coconut(reservethewater)1cupsunflowerseeds½teaspoongratedfreshginger

1teaspoondriedmixedspice

DIRECTIONS

Mixalltheingredientstogetherinafoodprocessoruntilthedoughformsaball.Ifthisdoesn’thappen,addalittleofthecoconutwateruntiltheballforms.Formthemixtureintoballsabout1½inchesindiameter.Variation1:Pressanalmond,halfapecan,oramintleafontopofeachball.Variation 2: Roll some of the balls in dried coconut, raw carob powder orgroundBrazilnuts.ThismakesforabeautifullydecorativeChristmastreat(anytimeoftheyear).

DivineTrufflesBYROSELEECALABRO

ADVANCED PREP: 2 to 4 hours for soaking IMMEDIATE PREP: 35minYIELDS 36 truffles SPECIAL

EQUIPMENTFoodprocessorINGREDIENTS

2cupsdates,pitted2cupspecans,soaked2to4hours1tablespoonrawcarobpowder1teaspoonvanilla

DIRECTIONS

Processthedates,pecans,vanilla,and1tablespoonrawcarobpowderinafoodprocessorfittedwiththe“S”bladeuntilthemixturebecomessmoothandformsaball.Rollintosmallballsandcoatwithcoconut,carob,orgroundnutsofyourchoice.Variation1:Addanextractofyourchoicetogivethetrufflesadifferentflavor.Variation2:Add¼cuppinenutstomakethetrufflesricherandsmoother.Besuretosoakthepinenutsforabout1hourbeforeprocessing.

PeanutButterCupswithXoçai™NuggetsBYPEGGYKENNEY

ADVANCED PREP: None IMMEDIATE PREP: 30–40min SPECIAL EQUIPMENT Double boiler pan withthermometerSERVES12

INGREDIENTS

12mediumsizedstrawberries18Xoçai™Nuggets1½cupPeanutButter

DIRECTIONS

Using a double boiler pan with thermometer, warm water to 110 degrees.Removefromheat.PlaceXoçai™Nuggetsintothetopofthedoubleboilerpanandcoverwithlid.Allowtositfor20minutes.ThisfineBelgiumchocolatewillmelteasily.Stiruntilsmooth.Swirl top halves of strawberries in the melted chocolate. Place on plate toharden.Whenthechocolate ishardyoucaneasilyseparate thechocolatecapfromthestrawberry.Placeformedchocolate“bowls”insmallcandytin,opensideup.Take a tablespoon of fresh ground peanut butter and drop into the formedchocolate cup. After the peanut butter has been added to the cups, spoon theremainingmeltedchocolateoverthepeanutbuttertosealitwithchocolate.Servechilled.Contributor’sNote: Store-bought peanut butter is generally roasted, not raw.Youcanmakeyourownrawnutbutters in the juicerusing theblankplate,orsubstitutehere adifferent rawnutbutter that canbebought commerciallye.g.almond,cashew.Usethestrawberriesinanotherrecipe.

PistachioHalvahBYMICHALADI

ADVANCEDPREP:2hoursforrefrigeratingIMMEDIATEPREP:30minSERVES8SPECIALEQUIPMENTFoodprocessorINGREDIENTS

2cupstahini½cuphoney1teaspoonvanillaextract½cupshelledpistachios

DIRECTIONS

Processthetahini,honey,andvanillaextractinafoodprocessorfittedwiththe“S”blade.Mixinpistachiosandshapeintoaloaf.Chillintherefrigeratorfor2hours.Sliceintothickpiecesandserve.Variation:YoucanmakemarbleHalvahbyadding⅓cupcarobpowdertohalfofthevanillamixtureandprocessing.Addthepistachiosasyougentlymixbothflavorsjustenoughwithoutblendingthem.

RawCandyBYDAVIDWOLFE

ADVANCED PREP: None IMMEDIATE PREP: 5 min MAKES 10 pieces SPECIAL EQUIPMENT NoneINGREDIENTS

10dates10almonds

DIRECTIONS

Pitthedates;insertanalmondintothepitholeofeachdate.Contributor’snote:Thiswillhelpanycookedchocolatelovertoswitchtoraw

foods!

Sergei’sAmazingTrufflesBYSERGEIBOUTENKO

ADVANCED PREP: None IMMEDIATE PREP: 25 min MAKES 8 to 12 truffles SPECIAL EQUIPMENT FoodprocessorINGREDIENTS

1cuprawunsoakedwalnuts½cupofyourfavoritedates,pitted4tablespoonsrawcarob¼cupyoungcoconutwaterorplainwateryourfavoritefruit(fordecoration)

DIRECTIONS

Blendthewalnutsanddatesinafoodprocessoruntilthemixtureissmooth.Addthecaroband(coconut)water.Shapethewalnutanddatemixintosmallballsandrolltheballsinthecarob.Decoratewithyourfavoritefruit.

SesameHoneyCrunchBarsBYELAINALOVE

ADVANCEDPREP:1to2daysforsproutsandsoaking+44hoursdehydratingIMMEDIATEPREP:1hour+20minYIELDS56barsSPECIALEQUIPMENTDehydratorINGREDIENTS

6cupsdrybrownsesameseeds,soaked4hours2cupshoney¾cupRapadura1cuppumpkinseeds,sprouted

1teaspoonCelticseasalt3teaspoonsextractofyourchoice,suchasalmond,cherry,ginger,maple,vanilla.1cupwholeflaxseeds,ground(1½cupsmeal)2 cups dried fruit, such as, cherries, mangoes, pineapples, orraisins,chopped

DIRECTIONS

Mixeverythingtogetherinalargebowl.SpreadthebatterontoadehydratortraylinedwithaTeflexsheet.Thebarsshouldbeabout½-inchthick.Thebattershouldfill2½14-x14-inchExcaliburdehydratortrays.Dehydratefor8hoursat105°F.FlipthebarsandremoveTeflex.Continuetodehydrateuntilcrunchy,about36hours.Let the bars cool to check if they are crunchy. Store in a glass jar in therefrigeratorforupto6months,oronthecountertopfor2weeks.

Sweet(bluegreen)BallsBYVIKTORASKULVINSKAS

ADVANCEDPREP:NoneIMMEDIATE PREP:50minYIELDSForty1-inchballsSPECIALEQUIPMENTFoodprocessorINGREDIENTS

2cupsalmonds½cupdriedpineapple,chopped8driedBlackMissionfigs,stemsremoved½teaspoonseasalt2tablespoonsSucanat®(sugarcanejuicepowder)½teaspoonpumpkinpiespicemixpinchcayenne12capsAFAalgae4capsacidophilus

4capsenzymes4tablespoonslemonjuice1tablespoonvanillaextract¼cupsesameseeds½cupraisins(optional)

DIRECTIONS

Processthealmondsinafoodprocessoruntiltheyarereducedtoafineflour.Removetheblade,andloosenanycrumbsfromthewalls.Replacetheblade.Addthedriedpineappleandfigs,andreducethemixturetoaflour.Addtheseasalt,Sucanat®,pumpkinpiespice,andcayenne,andemptythepowderfromtheAFAalgae,acidophilus,andenzymecaps.Processuntilwellmixed.Slowlypourinthelemonandvanilla,andprocessuntilthemixtureformsaball.Youmighthavetoadd1tablespoonwater.Rollthemixtureintoballswithyourhands.Rolltheballsinthesesameseedsuntiltheyarecoated.Refrigerateorfreeze.

VanillaCrèmeBYSHAZZIE

ADVANCED PREP: None IMMEDIATE PREP: 20minYIELDS 2 cupsSPECIAL EQUIPMENT Coffeemill orblenderINGREDIENTS

2oranges,juiced1cupmacadamianuts2inchpieceoffreshvanillapodsqueezeoflemonorlime

DIRECTIONS

Place all the ingredients in a coffee mill and blend until smooth. If you’remakingalargeramount,apowerfulblendersuchastheVitaMixwillwork.Addmorenutsifyouwantathickercream.Ifyouwantitthinner,addmoreorangejuice.

VanillaCrèmewillkeepforacoupleofdaysintherefrigeratorifyoudon’teatitallrightaway.Variation1:Tomakeacreamthatgoeswellwithsavorydishes,useabitmorelemonorlimeandabitlessorange.Omitorhalvetheamountofvanilla.Variation2:Ifyouhaveayoungcoconutonhand,addthemeatand/orwatertothecream.Itaddsasmooth,tropicalflavor.Contributor’snote:Thisgoeswellwithdesserts,andisarealtreatontopoftheicecreamrecipes!

Xoçai™ConfectionBYPEGGYKENNEY

ADVANCED PREP: 2 hours for refrigeration IMMEDIATE PREP: 15 min SPECIAL EQUIPMENT FoodProcessorSERVES4

INGREDIENTS

¼cupcashew2tablespoonsActiv™Powder⅓cupagavenectar1½cupalmonds¼cupcoconutmilk¼tspcinnamon¼tspspirulinapowder

DIRECTIONS

Inafoodprocessorgrindcashewsandalmondsuntilfine.Addallingredientstogetherandmixwell.Pressintoglassdishandrefrigerateuntilcool.Cutintosmallindividualsquares.

XocolatCoconutConfectionBYPEGGYKENNEY

ADVANCEDPREP:NoneIMMEDIATEPREP:20minSPECIALEQUIPMENTFoodprocessor,moldsSERVES4

INGREDIENTS

2cupsshreddedcoconut¾cupofagavenectar½cupdryXoçai™Activ™Chocolate3cupsgroundwalnuts

DIRECTIONS

Usingafoodprocessorblendthewalnutsuntilsmooth.Mixalloftheaboveingredientstogether.Placemixture insmallsingleservingformmoldsandplace incoolplaceuntilreadytoeat.

XocolatCookiesBYPEGGYKENNEY

ADVANCEDPREP:NoneIMMEDIATEPREP:20minSPECIALEQUIPMENTDehydratorTraySERVES4

INGREDIENTS

2cupsofalmonds1¼cupsofagavenectar1cupsXoçai™nuggets1teaspoonvanilla1cupraisins

2tablespoonscinnamon

DIRECTIONS

Placealmondsinfoodprocessorandgrinduntilfinelychopped.Unwrapwholenuggetsandcutintosmallpieces.Addallingredientstogetherandmixwell.Spreadondehydratortrayanddehydrateforapproximately24hours.

*Note: tosoakdates,pitandpress intoa jarorbowlandaddonlyenoughwater toalmostcoversothereisnoexcessliquidthatneedstobedrainedoffaftersoaking.Soakfor2or3hours.

RawApplePieBYJINJEEANDSTORMTALIFERO

ADVANCED PREP: 4 to 6 hours for soaking IMMEDIATE PREP: 30 min SERVES 4 SPECIAL EQUIPMENT

CuisinartorblenderINGREDIENTS

Forthecrust:1cupalmonds,soakedfor4to6hourspinchCelticseasalt⅛cupoliveoil

Forthefilling:4apples,coredbutnotpeeled

3dates,pitted1teaspoonflaxseedoilpinchCelticseasalt

DIRECTIONS

Tomake the crust, blend almonds in a Cuisinart or blender until they turn topowder.Addtheseasaltandoliveoil.Blendwell,andspoonintopiedish.Tomakethefilling,blendapples,dates,flaxseedoil,andseasalt.

CarobMintPieBYELYSAMARKOWITZ

ADVANCEDPREP:8to12hoursforsoaking+2hoursforrefrigeratingIMMEDIATEPREP:45minYIELDS one9-inchpieSPECIALEQUIPMENT Food processor orGreenPower/ Star juicerINGREDIENTS

Forthecrust:2cupsalmonds,soaked8to12hoursandrinsed4to6dates,pitted

Forthefilling:4bananas,frozen(overnightorforatleast12hours)3freshbananas,plusextraslicesforgarnish3tablespoonscarobpowder1to2teaspoonsmintextractspearmintleaves,forgarnishcarobchips,forgarnish

DIRECTIONS

To prepare the crust, alternate putting the almonds and dates through aGreenPower/Starjuicer,withthesolidblankinplace.(YoucanalsouseaChampionjuicerwiththesolidblankplateorafoodprocessor.)Pressthebaseintoa9-inchpieplateandfreezefor1to2hours.To make the filling, mash the fresh banana with the carob powder and mintextract.Alternateputtingthefreshandfrozenbananasthroughthemachine(orintoafoodprocessor)andintoabowl;pourthismixtureintothefrozenpiecrust.Placethepieinthefreezerfor2to4hours.Whenreadytoserve,decoratewithslicedfreshbananas,carobchipsandmintleaves.Letsoftenintherefrigeratorfor30minutesandserve.Hint:Useaforktostirthecarobpowderwiththefreshbanana.Themorecarobpowderyouuse,thedarkerthepiewillbe.Usewhateveramountyouprefertogetthedesiredcolor.Contributor’s note: This is a must for parties, especially if you like mint. Itlooks likea chocolatecreampie,but thecarobwillnot interferewithcalciumabsorption,andthecarobflavorisheavenlywiththebanana.

CoconutCreamPieBYJINJEEANDSTORMTALIFERO

ADVANCED PREP: 4 to 6 hours for soaking IMMEDIATE PREP: 40 min SERVES 4 SPECIAL EQUIPMENT

CuisinartorblenderINGREDIENTS

Forthecrust:1cupalmonds,soaked4to6hourspinchCelticseasalt⅛cupoliveoil

Forthefilling:4bananasmeatof2youngcoconuts5dates,pitted

⅛cupflaxseedoilcold-packedhoney,totastecinnamon,totastenutmeg,totaste1avocado(optional)

DIRECTIONS

Tomakethecrust,blendnutsinaCuisinartorblenderuntiltheyturntopowder.Addtheseasaltandoliveoil.Blendwell,andspoonintopiedish.To make the filling, blend bananas, coconut meat, dates, flaxseed oil, honey,cinnamon,nutmeg,andavocado(ifusing).

CoconutLimeTartsBYMATTSAMUELSON

ADVANCEDPREP:(AlmondPulpfromMilk12hours)IMMEDIATEPREP:1hour(AlmondPulpfromMilk15min)MAKES24crustsorcookiesSPECIALEQUIPMENTDehydrator,blenderINGREDIENTS

Forthecrust:2cupsalmondpulp(leftoverfrommakingAlmondMilk)1½cupsshreddedcoconut,groundinblenderorspicegrindertoafinepowder3tablespoonshoneyormaplesyrup6teaspoonsflaxseedmeal¼to½teaspoonCelticsalt1teaspoonvanilla(optional)½cupcoconutbutter(warmedtoaliquid)

Forthefilling:

1cupcoconutmeat(fromapproximately2youngcoconuts)juiceof3to4limes5to7largedates

DIRECTIONS

Combine all the crust ingredients with ¼ cup water in a large mixing bowl,addingtheliquidcoconutbutterlast.Mixthedoughwellwithyourhands.Divide the dough into 24 equal portions. Using a small tart pan lined withcheesecloth,pressonesectionofdoughatatimeintothepanandhollowoutthemiddle.Gentlyremovefromtartpanbyliftingthecheesecloth.Placethecrustsonmeshdehydratortraysanddehydrateat105°Ffor18to24hours.Blendthefillingingredientsuntilsmooth.Fillthetartshellstodesiredfullnessandchillbeforeserving.Fordecoration,topwiththinslicesofalime.Variation:Forgreenertarts,substitute½cupavocadofor½cupcoconutmeat.

CreamedStrawberryPieBYKARIECLINGO

ADVANCEDPREP:30minforsoakingIMMEDIATE PREP:40minSERVES8SPECIALEQUIPMENTBlenderINGREDIENTS

Forthecrust:2cupspecans4to6Medjooldates,pitteddashcinnamon(optional)

Forthefilling:2to3ripebananas

Forthetopping:¾cupstrawberries(orotherberriesinseason)1cupmacadamianutsorcashews,or4to6soakeddates

DIRECTIONS

Tomakethecrust,combinethepecansanddatesinablender.Combinewellandpressintoapiedish.Sprinklewithcinnamonifdesired.Divideinto2equalportionsandshapethefirstlayerofthepietofityourservingdish.Addslicedbananas.Shapethesecondlayerofthepieandplaceitontop.Tomake the topping, blend strawberries,macadamias, dates, and just enoughwatertomovetheblenderblade,¾to1cup.Pourthemixtureoverthepieanddecoratewithfruitandberries.Ifyoudon’tlikenuts,usebananasinstead.

DecadentVanillaCarobHalvaPieBYMICHALADI

ADVANCEDPREP:8to12hoursforsoaking+2hoursforrefrigerationIMMEDIATEPREP:1hourSERVES8SPECIALEQUIPMENTBlender,foodprocessorINGREDIENTS

Forthecrust:3cupsalmonds,soakedovernightpinchnutmegpinchclovespinchcinnamon¼teaspoonCelticseasalt1to2tablespoonshoney

Forthecoconutfilling:4to5brown(mature)coconuts,juiced2orangesor1cuppapayameat

2teaspoonsagar-agarflakes

FortheHalvatopping:2cupstahini½cuphoney1teaspoonvanillaextract⅓cupcarobpowder(optional)

DIRECTIONS

Tomakethecrust,processthealmonds,nutmeg,cloves,cinnamon,andseasaltusingthe“S”blade,graduallyaddinghoneytillaballofdoughforms.Pressthemixtureintoapieplate.Tomakethefilling,blendcoconutjuicewithorangesorpapayameat.Addagar-agar and blend for another 45 seconds. Pour the mixture into crust andrefrigerateuntilcoconutcreamsets.Tomakethetopping,processthetahini,honey,andvanillainafoodprocessorusingthe“S”blade.YoucanmakemarbleHalvabyaddingcarobpowdertohalfthevanillamixtureandprocessing.RefrigerateHalvafor2hoursbeforeslicing.Top coconut cream with a ½-inch layer of Halva creating a pattern of yourchoicetomixvanillaandcarobHalvaflavors.ForextradecadenceplaceanotherlayerofCoconutCreamontopoftheHalvaandrefrigerateuntilitsets.TopwithafinallayerofHalva.

DeLimePieBYEDDIED.ROBINSON

ADVANCEDPREP:4hoursforsoaking+1hourforrefrigerationIMMEDIATEPREP:1hourMAKES

1PieSPECIALEQUIPMENTFoodprocessor,VitaMixINGREDIENTS

Forthecrust:½cupalmonds,soaked4hours

½cuppecans,soaked4hours½cupsunflowerseeds,soaked4hours½cuppumpkinseeds,soaked4hours6dates,pitsremoveddashofcinnamon

Forthefilling:4largelimes2cupscoconutmeat(from2to3coconuts)1½cupsdates,pitsremoved¼cupfreshsqueezedorangejuice¼cupfreshsqueezedlemonjuice1tablespoonlimezest1tablespoonagar-agar

DIRECTIONS

Processallthecrustingredientstogetherinafoodprocessor.Spreadthemixtureinto an 8-inch glass pie pan. Blend all the filling ingredients to a creamyconsistency.Pourthefillingintothecrust,transfertotherefrigerator,andletthepiechillfor1hourbeforeserving.

FreshStrawberryPieBYELAINALOVE

ADVANCEDPREP:8to12hoursforsoaking+1hourforrefrigerationIMMEDIATEPREP:50minSERVES8SPECIALEQUIPMENTFoodprocessor,blenderINGREDIENTS

Forthecrust:1½cupsalmonds,walnutsorpecanssoaked8to12hours½teaspoonCelticseasalt

pinchcayenne¾cupsoftdates,pitted

Forthefilling:⅔cupdates,firmlypackedandpitted1⅓cupsberries(anykindofberryworksgreat)4to6cupsberries(sliceifusingstrawberries)2tablespoonspsylliumhuskpowder

DIRECTIONS

Tomakethecrust,puréethenutsinafoodprocessortoaflour-likeconsistency.Add theCeltic sea salt, cayennepepper, anddatesandpuréeuntil themixturestickstogetherorformsaball.Pressintoapieplate.Tomake the filling,blend thedatesandberries inablenderor foodprocessoruntilwellmixed.Add4cupsofberriesandpsyllium,andmixtogether.Fillthepieshellwithberrymixtureandrefrigeratebeforeserving.

MangoTartwithPecanFigCrustandRambutanCoulisBYCHADSARNO

ADVANCEDPREP:2to3hoursforsoaking+2hoursforrefrigerationIMMEDIATEPREP:1hr+10 min SERVES 8 SPECIAL EQUIPMENT Food processor, highspeed blenderINGREDIENTS

Forthecrust:2cupspecans,unsoakedandfinelyminced1½cupsdriedfigs,stemsremoved,soakedfor1hour1tablespoonfreshlemonzest

½tablespooncinnamon¼teaspoonCelticseasaltForthefilling:2cupsdriedmango,soakedfor1to3hoursin2cupsorangejuiceuntilsoft(reservejuice)3tablespoonsdates,pitted¼cupmacadamianuts,unsoaked1tablespooncoconutbutter1tablespoonlemonjuice1freshmango,peeledandthinlyslicedFortheCoulis:(optional)1 cup rambutan, seeded and peeled (strawberries can besubstituted)½tablespoonpowdereddriedginger1tablespoonsweetener—Sucanat®,datesugarormaplesugaroptionalchoppedpecans

DIRECTIONS

In a food processor, combine pecans, figs, lemon zest, cinnamon, and sea saltand process until the mixture is fully blended and forms a ball. Transfer themixtureintoa9-inchtartpanandsetaside.In highspeed blender, blend the rehydrated mango, dates, macadamia nuts,coconut butter and lemon juice until creamy. Fold the mixture with a rubberspatulaforoptimumconsistency.Pour the mixture into crust and evenly spread the thinly sliced fresh mango.Chillforatleast2hourssothetartformsandsets.Inahighspeedblender,blendtherambutan,ginger,½cuporangejuicereservedfromtherehydratedmangosandsweetener.Blenduntilsmooth.With a finemesh strainer, strain rambutan sauce. Stirwith spoon to drain theliquidanddiscardpulp.To serve, cut tart into8 slices, pour a small puddleof rambutan sauce to coat

bottomofplate,andplacethetartsliceinmiddle.Drizzleabitmorerambutansauceoverthetop.Servechilledwithatropicalfruitcompoteontheside.

MudPieBYROSELEECALABRO

ADVANCEDPREP:12to48hoursforsoakingIMMEDIATEPREP:50minSERVES6to8SPECIALEQUIPMENT

JuicerorfoodprocessorINGREDIENTS

Forthecrust:1cupalmonds,blanchedandsoaked12to48hours1cupsunflowerseeds,soaked6to8hours1cuphoneydates½cupraisins½cuprawcarobpowder1teaspoonvanilla

Forthefilling:1½cupsalmonds,blanchedandsoaked12to48hours4mediumbananas1teaspoonvanilla

Forgarnish:strawberries,slicedfreshmintleaves

DIRECTIONS

For the crust, process almonds, sunflower seeds, dates, and raisins through aChampionjuicerusingtheblankplateorinafoodprocessorusingthe“S”blade.

Addcarobpowderandvanilla;mixwellandpressintoa9-inchpieplateortartshellpan.Tomakethefilling,blendalmonds,bananas,andvanillawith½cupwaterintheblender. Pour the mixture into the piecrust and place in freezer until firm.Decoratewithslicedstrawberriesandfreshmintleaves.

PapayaPieBYROBERTYAROSHANDLISASOTO

ADVANCEDPREP:2hoursforsoaking+1hourforrefrigerationIMMEDIATEPREP:40minSERVES

8to10SPECIALEQUIPMENTFoodprocessorINGREDIENTS

Forthecrust:½cuphazelnuts½cupBrazilnuts¼teaspoonvanilladashCelticseasalt½teaspoonoliveoil

Forthefilling:1cupdriedpapayaspears,soaked1cupfreshpapaya1to2tablespoonshoney1teaspoonagar-agardashCelticseasalt

DIRECTIONS

Tomakethecrust,processhazelnuts,Brazilnuts,vanilla,seasaltandoliveoilinafoodprocessoruntilthemixtureformsaball.Presscrustintoalightlyoiledpieplate.

Tomake the filling, process papaya (fresh and dried), honey, agar-agar, and adashofseasaltinafoodprocessor.Processthepuréeusingthe“S”blade.Pourfillingintocrustandchillbeforeserving.

Cakes

CarrotCakeBYELIZABETHBAKER

ADVANCED PREP: 15min for juicing IMMEDIATE PREP: 20minSERVES 12 to 16SPECIAL EQUIPMENT

NoneINGREDIENTS

2cupsoatflour(madebyprocessingrolledoatsinablender)2cupspulpfrom6to8largejuicedcarrots¼teaspoonsalt2cupsdates,finelychoppedorground1cupnuts,chopped2teaspoonsvanilla3tablespoonshoney

DIRECTIONS

Mixalltheingredientstogetherwell.Kneadandforminto2rollsforslicingorlayersforalayercake.

CarrotPineappleShortcakewithMesquiteFlourandSweetCashewCreamCheeseBYCHADSARNO

ADVANCED PREP: 12 to14hours for soaking+14hours for fermenting+2days forrejuvelac IMMEDIATE PREP: 1 hour 20minSERVES 8SPECIAL EQUIPMENT Juicer, hand blenderINGREDIENTS

Fortheshortcake:2cupsfreshshreddedcarrot1½cupsminceddriedpineapple1½cupspecans,unsoakedandgroundintoflour¼cupraisins¾cupdates,pittedandminced1½tablespoonscinnamon1½tablespoonsfreshorangezest2tablespoonsorangejuice2tablespoonsmesquitepowder1teaspoonnutmeg¼teaspoonCelticseasalt

FortheCashewCreamCheese:2cupscashews,soaked12to14hours⅓cuprejuvelac1tablespooncoconutbutter½teaspoonvanillabean,diced2tablespoonsdatepaste¼teaspoonCelticseasalt

Forthetopping:¼cupshreddedcoconutfreshpineappleslices,forgarnishfinelyshreddedcarrot,forgarnish

DIRECTIONS

Place thecarrots,pineapple,pecan flour, raisins,dates, cinnamon,orangezest,orange juice,mesquite powder, nutmeg, and sea salt into bowl and handmix.

Mixgentlybutthoroughly,tomakesuredatesareevenlydistributed.Linethebottomofa6-inchspringformpanwithplasticwrap.Presscakefirmlyintothepan.TomaketheCashewCreamCheese,useajuicertohomogenizethecashews.Hand mix the rejuvelac, and allow to sit in a glass bowl or wrapped incheeseclothfor12to14hours.WhentheCashewCreamCheeseisfinishedculturing,handmixinthecoconutbutter,vanillabean,datepasteandseasalt.FrostthecakewiththeSweetCashewCreamCheeseandsprinklewithshreddedcoconut.To serve, place a small slice on a plate and garnishwith fresh pineapple andfinelyshreddedcarrot.Chillbeforeserving.Variation:Formextracakeintobarsanddehydratefor10to12hoursat110°Fforagreatsnackonthetrail.

CelebratetheGoodTimesCakeBYSHAZZIE

ADVANCED PREP: 12 to 24 hours for soaking IMMEDIATE PREP: 1 hourSERVES 8SPECIAL EQUIPMENT

FoodprocessorINGREDIENTS

Forthebase:1cuphazelnuts,soaked12to24hourspinchofcinnamonormixedspice1cupraisins,soaked12to24hoursmeatof½coconut,ground(savewaterforfilling)

Forthefilling:½cuprawtahini1dessertspoon(about2teaspoons)rawcarobpowder

½cupraisinsordates

Fortheicing:1banana½papaya2tablespoonsrawtahini

Forgarnish:starfruit,thinlyslicedstrawberries,thinlyslicededibleflowers

DIRECTIONS

Tomakethebase,processthehazelnuts,cinnamon,andraisins.Addthegroundcoconuttothemixture.Ifthemixtureisn’twetenough,addsomecoconutwater.Iftoowet,addmorenuts.Moldintoacircularbase,about1-inchthick.Tomake the filling,mix the tahiniandcarobpowder inabowlwitha fork; itwillbecomeverystiff.Add coconut water to make a thick and creamy mixture. If you run out ofcoconutwater,adddrinkingwater.Processtheraisinsand/ordatesuntilsmooth.Addthecarob-tahinimixtureandprocessalltogether.Spread on top of the cake base. If it’s too stiff to spread, addmorewater orspreadwithawetknife.Tomakethefrosting,process thebanana,papaya,andtahini.Spreadontopofthecakeandletsomedribbledownthesides.Iftheicingistoorunnyaddmoretahini.Garnishwiththinlyslicedstarfruit,strawberriesandflowers.

Five-MinuteRawBerryShortcake

BYSERGEIANDVALYABOUTENKO

ADVANCEDPREP:NoneIMMEDIATEPREP:5minSERVES8SPECIALEQUIPMENTBlenderINGREDIENTS

Forthecrust:2cupsalmonds½cuphoney

Forthetopping:1cupwalnuts¼cuphoney2tablespoonsfreshcoconutbutter(optional)

Forgarnish:Freshstrawberries,sliced

DIRECTIONS

Tomakethecrust,blendthealmondsandhoneyuntilfinelychopped.Spoonintoaservingdishandpackdownwell.Tomakethetopping,blendthewalnutswithhoneyandfreshcoconutbutter(ifusing)untilsmooth.Decoratewithfresh,slicedstrawberries.Contributor’s note: Of all the cakes we make, this is one of the fastest andeasiesttoputtogether—itliterallytakeslessthanfiveminutestomake.

HolidayFruitcakeBYRITAROMANO

ADVANCED PREP: 24 hours for soaking IMMEDIATE PREP: 30minSERVES 8SPECIAL EQUIPMENT FoodprocessorINGREDIENTS

1cupcranberries,freshorfrozen

1cupfreshapples,chopped1cupfreshnaveloranges,chopped2tablespoonsorangejuiceconcentrate(frozen)2tablespoonsfreshlemonjuice2tablespoonspsylliumhuskpowder1teaspoonpumpkinpiespice(ortotaste)1cupwalnuts,soakedfor24hours½cupdriedapricots,minced½cupdriedfigs,minced1cupcurrants1cupraisins

DIRECTIONS

In a large food processor, use the “S” blade to process cranberries, apples,oranges,orangejuiceconcentrate,lemonjuice,psylliumhuskpowder,pumpkinpiespice,andwalnuts.Prepareinseveralsmallbatchesifnecessary.Pulseingredientstoafinepebbleconsistencyandmixwithdriedapricots,figs,currants, and raisins. Press into bundt pan and let sit several hours beforeremovingfrommold.

KumquatandNutmegCheesecakeBYSHAZZIE

ADVANCEDPREP:2hoursforsoaking+1hourforfreezingIMMEDIATEPREP:40minSERVES8SPECIALEQUIPMENTFoodprocessorINGREDIENTS

Forthecrust:3cupsalmonds2tablespoonsrawcarobpowder1cuppecans

2cupsdates,pittedandsoaked2hours1vanillapod1teaspoonnutmeg1orange,juicedForthecheese:5bananas,peeled,thinlychoppedandfrozenovernight4kumquats,halved,middlesdiscarded1largemango,peeled

DIRECTIONS

Coverthebaseofaspringformpaninplasticwrap,fittingit to thepan.Coverthesidesinaluminumfoil.Combine the almonds, pecans (reserve 8 for decoration), dates, 1 inch of thevanilla pod, a dash of nutmeg, carob powder, and orange juice in a foodprocessor. Process gently to start, and continue until you get a dough-likeconsistency. If it’snotdoughyenough, add smallquantitiesofwateruntil youachievethedesiredresult.Placeinthecakepanandflatten.Cleanyourfoodprocessorandaddthebananaandkumquatskins.Slit the vanilla pod and scrape the seeds into the processor. Carve the peeledmangoawayfromits seedandadd to the foodprocessoralongwithadashofnutmeg. Add a couple of chopped dates if you like, too. Process for severalminutes,untiltheentiremixtureturnswhiteandfluffy.Add themixture to thecake tinon topof thenutbase.Smooth it alldownsothere’sno trappedair,and it’s levelon top.Decoratewithreservedpecansandsprinkleontheremainingnutmeg.Freezeforatleast1hourbeforeserving.Turnoutthecakebypushingtheloosebaseoutandup.Removethefoilandplaceonaservingplate.

PartyCarrotCakeBYJULIERODWELL

ADVANCEDPREP:1hourforrefrigerationIMMEDIATEPREP:40minSERVES8to10SPECIALEQUIPMENT

Juicer,coffeegrinder,foodprocessorINGREDIENTS

Forthecake:1generouscupwalnuthalves1generouscupdriedunsweetenedcoconut⅔cupsdates,pittedandground½cupraisins,ground¼cupflaxseed,groundfineincoffeegrinder5cupscarrotpulp(fromabout5poundsjuicedcarrots)½to1teaspooncinnamon½teaspoonnutmeg½to1cupcarrotjuice1tablespoonpsylliumhuskpowder(optional)

Forthefillingandfrosting1cuprawcashews,soakedforupto1hour1lemon,juiced4to6tablespoonsrawhoney1teaspoonalmondextractsmallpiecedriedmangoorpapayacarrotleaves

DIRECTIONS

Setaside7to8ofthebest-shapedwalnuthalvesand1tablespooncoconutforgarnish.Grind the remainingwalnuts in a food processor and place in a largebowl.Addthedates,raisins,flaxseed,carrotpulp,nutmeg,andcinnamon.Mixbyhand,kneadingforsmoothness.Addjustenoughcarrotjuicetobindthemixture. If using psyllium, it will thicken and bind the mixture in about 5minutes.

Divide into twoequalportionsandshape the first layerof thecake to fityourservingplatter.To make the frosting, process the cashews, lemon juice, honey, and almondextractinafoodprocessoruntilverysmooth.Coat the first layer of cakewith about a third of the frosting. Shape a secondlayer and place on top of the first. Coat the top and sides of the cake withremaining frosting. Press walnuts into the sides where the 2 layersmeet, andsprinklecoconutontop.Decoratewithpiecesofmangoorpapayacutincarrotshapes,andaddabitofcarrotleaftoeach.Chillintherefrigeratorbeforeserving.

WeddingCakeBYSERGEIANDVALYABOUTENKO

ADVANCEDPREP:1hourforrefrigerationIMMEDIATEPREP:30minSERVES10to14SPECIALEQUIPMENT

FoodprocessorINGREDIENTS

Forthecrust:2cupsrawtahini4cupsdry,shreddedcoconut½cuphoney½teaspoonsalt

Forthefrosting:1cupcashews1teaspoonmintextract¼cupfreshcoconutbutter2tablespoonshoney½teaspoonseasalt

Forgarnish:

slicedfruitofyourchoice

DIRECTIONS

Tomake the crust, using clean, bare hands,mix together the tahini, shreddedcoconut,honey,andseasaltuntildesiredtextureisachieved.Forlayers,addanyslicedfruitofyourchoice.Process the cashews,mint extract, coconut butter, honey, sea salt, and½ cupwater.(Trytouseaslittlewateraspossible.Thelesswateryouuse,thethickerthefrostingwillbe.)Frostthecakeandchillitintherefrigeratorbeforeserving.Youmaybuytheweddingcakestandatanycraftstore.Contributor’snote:This cake does not need to be frozen because the crust isveryfirm.Themorecoconutyouadd,thefirmeritwillbe.

YummyCakeBYABEBAWRIGHT

ADVANCED PREP: 8 to 10 hours for soaking IMMEDIATE PREP: 45min 1 cakeSERVES 10 to 15SPECIALEQUIPMENTFoodprocessorINGREDIENTS

Forthecake:1cup each almonds,walnuts, and hazelnuts (or filberts), soakedovernight½cuprawcarob1½cupsMedjooldates,soaked30minutes1cupalmonds,unsoaked½teaspoonvanillaorbutterscotchextract

Forthefilling:bananaslices,orotherfruitofyourchoice

Forthefrosting:

¾cuprawcashews,soaked30minutes¼cuppinenuts,soaked10minutesMedjooldates,pitted,orhoney,assweetener,totaste½teaspoonvanillaextract

DIRECTIONS

Chopsoakednuts in foodprocessoruntil fine.Blend incarobandvanilla,andmixagain.Adddatesuntilnutsformalooseball;checkforsweetnessandaddmoredatesifnecessary.Transfermixturetoalargebowl.Chopunsoakedalmondsuntilfineinprocessorandaddtothebowl.Ifyouaremaking2layers,dividemixtureinto2equalpartsandshapethefirstlayerontheplatterwithhalfthemixture.Addslicedbananasorotherfruitofchoicetotheplatter.Addtheotherhalfofthenutandfruitmixturetotheplatter(ifmaking2layers).Tomakethefrosting,combinethecashews,pinenuts,Medjooldatesorhoney,vanillaextract,and½cupofwaterintheblender.Frostthecakewithalargeknifeorusingafrostingnozzle.Variation:Omit thecarobfromthecake,andadd1tablespoonlemonjuice tothefrosting.

IceCream

BananaIceCreamwithChocolateorCarobSyrupBYELAINALOVE

ADVANCEDPREP:36hoursforfreezingbananasIMMEDIATEPREP:30minSERVES2SPECIALEQUIPMENT

ChampionjuicerINGREDIENTS

4veryripebananas,peeledandfrozen

FortheCarobSyrup:2heapingtablespoonsorganicunsweetenedcocoapowderorcarobpowder¼cupflaxseedoil¾cuppurifiedwater1teaspoonvanillaextract1teaspoonmapleextract(optional;usewithdatesonly)¼teaspooncinnamon¼teaspoonCelticseasalt½ cup or¼poundpitteddates, packed (use freshdates, such asMedjools,honeyorbarhi)or½cupmaplesyrup

FortheTopping:choppednutsofyourchoice

DIRECTIONS

Process the frozenbananas through aChampion juicerwith theblankplate in

place.Thebananaswillcomeoutlookingandtastinglikesoft-serveicecream.Youmayalso cut the frozenbananas into small pieces andblend themwith atinybitofwateruntilcreamy.Youcanalsoshredtheminafoodprocessorandthenpuréetheshredswiththe“S”bladeuntilcreamy.Blendallthesyrupingredientstogetheruntilsmooth.PourovertheBananaIceCream and top with chopped nuts. Store the sauce in a glass jar in therefrigeratorforupto4weeks.

CashewGelatoBYJULIANO

ADVANCED PREP: 1 hour for freezing IMMEDIATE PREP: 15 min SERVES 2 SPECIAL EQUIPMENT NoneINGREDIENTS

2cupsrawcashewbutter1½cupsmaplesyrup⅔cupalmonds,coarselychopped

DIRECTIONS

Mixthecashewbutterandmaplesyruptogetherinabowl.Foldinthechoppedalmonds and mix well. Spoon the mixture into individual serving bowls andfreeze.Servefrozen.Variation:Add½cuprawcarobpowderforachocolatyvariation!FromRaw:TheUnCookBook(NewYork:ReganBooks,1999).

ChoconillaIceCreamBYDAVEKLEIN

ADVANCEDPREP:36hoursforfreezingbananas+10to60minforsoakingIMMEDIATEPREP:10minSERVES4to6SPECIALEQUIPMENTChampionjuicerINGREDIENTS

6ormoreripebananas,frozen1cupormoredriedBlackMission figs. (If theyarenot softandpliable,soaktheminpurifiedwaterfor10to60minutes.)

DIRECTIONS

ChilltherotorbladeandblankplateofaChampionjuicerinfreezer,theninstallthem.Runbananas,thenfigs,throughjuicer.Serveinabowlandenjoy!

CoconutBananaSplitBYSHAZZIE

ADVANCEDPREP:36hoursforfrozenbananasIMMEDIATEPREP:20minSERVES4SPECIALEQUIPMENT

Foodprocessor,coffeegrinderINGREDIENTS

4freshbananas,peeled½coconut,andsomeofitswater4Medjooldates,pitted4ripefigs,ortheequivalentinweightofyourfavoriteberries4frozenbananas,peeledandchopped½teaspooncinnamonpowder

DIRECTIONS

Split the freshbananas lengthwise andplace them (split sideup) in individualservingdishes.Peelthebrownlayeroffthecoconut,andeitherjuicethecoconut(ifyouhaveaheavydutyjuicer)orprocessitinafoodprocessor.Settooneside.Blendthedatesandfigsorberriestogetherinacoffeegrindertomakethefruitsauce.Ifit’snot“saucy”enough,addsomecoconutwaterandblendagain.Maketheicecreamfromthefrozenbananas,asintheWhiptheMisterrecipe.Onceyouhaveicecream,addthecinnamonandbeatthecoconutintoit.Ifyou

needto,puttheicecreaminthefreezerfor5minutestofirmitup.Topeachbananasplitwiththreescoopsoficecream.Drizzlethefruitsauceoverthetop,andenjoy!Contributor’snote:Thisisareallyattractivedessert.

MangoesMarinatedinGoldenGingerSyrupwithLycheeIceCreamBYSHAZZIE

ADVANCEDPREP:8–10hoursforsoakingIMMEDIATEPREP:15minSERVES4SPECIALEQUIPMENTHandblender,foodprocessorINGREDIENTS

2mangoes,pitted,peeledandthinlysliced6Medjool dates, pitted and soaked for 6 hours in water with 1dessertspoon (about 2 teaspoons) minced ginger (reserve soakwater)4bananas,peeled,choppedandfrozenatleastovernight10lychees,peeledandpittedmintleaves(forgarnish)flowers(forgarnish)

DIRECTIONS

Laythemangoesinaflatbottomeddish.Withahandblender,blendthedateswiththeginger,slowlyaddingsoakwatertomakeasyrupconsistency.Pouroverthemangoesandsetasidetomarinateforatleastanhour.Inafoodprocessor,processthefrozenbananaswithafewlycheesuntiltheicecream turns white and fluffy. This may take a few minutes, so stop yourprocessorforawhileifitneedstorest.Putthemangoandsyrupintoindividualbowls,andaddscoopsoftheicecreamtoserve.Decoratewithmintleavesandfreshflowersforthefinishingtouch.

Contributor’snote:Thistastydessertisheavenly!

PistachioRaspberryIceCreamPieBYRHIO

ADVANCEDPREP:8to12hoursforsoaking+36hoursforfreezingbananas+2hoursforfreezingpieIMMEDIATE PREP:30minSERVES6SPECIALEQUIPMENTFoodprocessor,coffeegrinderINGREDIENTS

Forthecrust:½cuppistachios½cupalmonds½cupsunflowerseeds4dates,soakedfor1hour

Forthefilling:2bananas2cupsfrozenraspberries2tablespoonsrawhoney(or⅓to½cupsoakedraisins)

Forthefrosting:½cupmacadamianuts,soakedovernight(oratleast2hours)3frozenbananas½teaspoonvanillapowder(groundvanillabean)

DIRECTIONS

Forthecrust,inafoodprocessorfittedwiththe“S”blade,grindthepistachios,almonds, sunflower seeds and dates to a crumb consistency. Spread three-quartersofthismixtureevenlyonthebottomofa9-inchglasspiepan.Combinethe2bananasandfrozenraspberrieswiththehoneyorsoakedraisins

in the food processor. Using the “S” blade, blend to a creamy consistency.Spreadthisfillingontopofthecrust.Sprinkletheremainderofthenut/seedcrumbsontopoftheraspberrymixture.Storethepieinthefreezerwhileyoumakethefrosting.Tomakethefrosting,putthe3frozenbananas,macadamias,andvanillapowderintoafoodprocessor.Usingthe“S”blade,blendtoacreamyconsistency.Spreadthefrostingontopofthepieandreturnthepietothefreezerforacoupleof hours.When ready to serve, let thepie sit at room temperature for 5 to 10minutesbeforeslicing.Itwillkeepforaweekormoreinthefreezer.

RainbowSherbetBYELYSAMARKOWITZ

ADVANCEDPREP:8to12hoursforfreezingIMMEDIATEPREP:15minSERVES4to6SPECIALEQUIPMENT

Foodprocessor,VitaMix,ChampionorGreenPower /Star juicerwith a solidblankINGREDIENTS

9bananas2cupsblueberries1½to2cupsstrawberries,hullsremoved1pineapple,peeledandsliced4to6freshmintleaves,plusmoreforgarnish

DIRECTIONS

Freeze6ofthebananas,alloftheblueberries,strawberries,andpineapple,foratleast8to12hours.Blend2of the frozenbananas, theblueberries,mint leaves,and1of the freshbananasinafoodprocessorfittedwithan“S”blade.Divideamong4to6parfaitglasses,andplacetheglassesinthefreezer.Tomake thesecond layer,blend2moreof thefrozenbananaswith thefrozenstrawberries,and1ofthefreshbananasinthefoodprocessor.Spoonontopofthefirstlayer,andreturntheglassestothefreezer.

To make the third layer, blend the 2 remaining frozen bananas, the frozenpineapple,andtheremainingfreshbananainthefoodprocessor.Spoonontopofthe second layer, garnish with additional fresh mint leaves, and serveimmediately.

SmoothCoconutIceCreamBYSHAZZIE

ADVANCEDPREP:36hoursforfreezingbananasIMMEDIATEPREP:15minSERVES4SPECIALEQUIPMENT

Blender;ChampionjuicerorfoodprocessorINGREDIENTS

meatof2to4youngcoconuts,dependingonyield1vanillabean4 frozen bananas (whole if using a Champion juicer, finelychoppedifusingafoodprocessor)

DIRECTIONS

Putthecoconutmeatinablender.Scrapetheseedsoutofthevanillabean,andaddtotheblender.Blenduntilsmooth.CombinethebananasandmeatandprocessthroughaChampionjuicerusingtheblankplate.Theeasiestwaytodothisistoaddonebananaandalittlecoconutmeatatatime.Youmayneedtomixtheicecreamalittleafterwardtodistributethecoconutevenly.If you don’t have aChampion, process the finely chopped frozen banana in afood processor.When the “ice cream” is white and fluffy, add the meat, andprocess for a little while longer. If you’re not eating it immediately (a toughtask!),putitintoindividualbowlsandreturntothefreezer.Variation1:Addchoppedfruitornuts.Variation2:Makeafruitorcarobsauce,andpouritoverthetop.Contributor’snote:Whenyoudrinkalotofyoungcoconutwater,yougetalotofmeatleftover.Here’saneasywaytomakeuseofit.

TuttiFruttiIceCreamBYKARENKNOWLER

ADVANCEDPREP:36hoursforfreezingbananasIMMEDIATEPREP:10minSERVES1SPECIALEQUIPMENT

BlenderINGREDIENTS

2frozenbananaschoppedcherriesappleorpineapple,finelychoppedotherfruitofyourchoice

DIRECTIONS

Blend 2 frozen bananas tomake the ice cream.Mix in the chopped cherries,raisins,appleorpineapple,oranyotherfruityoulike!

WhiptheMisterBYSHAZZIE

ADVANCED PREP: 36 hours for freezing bananas IMMEDIATE PREP: 5 min SPECIAL EQUIPMENT

ChampionjuicerorfoodprocessorINGREDIENTS

frozenbananas,peeled

DIRECTIONS

If you have a Champion juicer, put whole, peeled, frozen bananas through itusingtheblankplates.Alternatively,ifyouhaveafoodprocessor,thinlysliceacoupleofbananasandfreeze themat leastovernight.Thaw thebananas for fiveminutesandprocesstheminthefoodprocessor.Youmayhavetodothisthreeorfourtimes,stirringthebananaseach time,but themixturewill soon turnwhiteandfluffy like icecream.Hint:Cinnamon,carobpowder,choppednutsandsoftfruitallgowellwiththis

icecream.Contributor’snote:This recipe is fromShazzie’sDetoxDelights. It’sadreamcometrue!

Puddings

AloeSuperMousseBYSHAZZIE

ADVANCED PREP: None IMMEDIATE PREP: 10 min SERVES 4 SPECIAL EQUIPMENT BlenderINGREDIENTS

1avocado,peeledandpitted2bananas,peeled1mango,peeledandpitted1to4inchesfreshaloegel,dependingonleafwidth1dessertspoon(about2teaspoons)Superfoodlemonpeelforgarnish

DIRECTIONS

Place the avocado, bananas, mango, aloe, and superfood in your blender andprocessuntilsmooth.Pourintoindividualbowls,andgarnishwithlemonpeel.

CacaoCrèmeBYJEREMYSAFRON

ADVANCED PREP: 30 min for soaking IMMEDIATE PREP: 10 min SERVES 2 to 4 SPECIAL EQUIPMENT

BlenderorminifoodprocessorINGREDIENTS

10dates,pitted,soaked1cupalmondbutter¼cupcoconutbutterorflaxoil

10cacaobeans,peeled

DIRECTIONS

Blendalltheingredientsinblendercuporminifoodprocessoruntilsmooth.

CarobPuddingBYROSELEECALABRO

ADVANCEDPREP:1to4hoursforsoakingIMMEDIATEPREP:10minSERVES2to4SPECIALEQUIPMENT

BlenderINGREDIENTS

½cuppecans,soaked1to4hours2cupscoconutmeat(reservewater)1teaspoonvanillaextract1to2tablespoonsrawcarobpowder1tablespooncoconutoil(optional)

DIRECTIONS

Process all the ingredients in ablenderuntil smooth.Addwateror coconut todesiredconsistency.

CoconutFlanwithOrangeGlazeBYMATTSAMUELSON

ADVANCED PREP: None IMMEDIATE PREP: 15 min SERVES 2 SPECIAL EQUIPMENT BlenderINGREDIENTS

Fortheflan:2cupsyoungcoconutmeat,packed

¼cupdates,pittedandpacked2½teaspoonsvanilla1½teaspoonspsylliumpowderpinchCelticseasalt¼to⅓cupcoconutwater

Fortheorangeglaze:2cupsorangejuice1½cupsdates,pittedandpacked¾teaspooncinnamonpinchCelticseasalt2teaspoonspsylliumpowder

DIRECTIONS

Putalltheingredientsfortheflanintheblender.Startwith¼cupcoconutwater,andaddmore ifneeded.Themixtureshouldbeavery thickconsistency.Pourintoapiemold,8-inchx8-inchbakingpan,orindividualtartmolds.Tomaketheglaze,blend1cupoftheorangejuicewiththedatesuntilcreamy.Addtheremainingingredientsandblendwell.Spreadovertheflanandenjoy!

DreamyRicePuddingBYROSELEECALABRO

ADVANCED PREP: 3 to 5 days for soaking SERVES 4 to 6 SPECIAL EQUIPMENT BlenderINGREDIENTS

1cupwildrice,soaked3to5days3cupsyoungcoconutmeat(reservewater)1cupcoconutwater2teaspoonscinnamon

2teaspoonsvanillaextract

DIRECTIONS

In a blender, process the coconutmeat andwater, cinnamon, and vanilla untilsmooth.Combineinamixingbowlwiththesproutedrice;mixwell.Dustwithcinnamonandenjoy.

FruitParfaitBYEDDIED.ROBINSON

ADVANCEDPREP:4hoursforsoaking+30minforrefrigeratingIMMEDIATEPREP:15minSERVES

2SPECIALEQUIPMENTVitaMixorfoodprocessorINGREDIENTS

1youngcoconut(reservewater)1smallvanillabean,chopped4tablespoonslimejuice¼cupcoconutwater½cuppecans,choppedandsoakedfor4hours2cupsmixedfruit(blueberries,pineapple,strawberries,etc.)6to8dates,pitted½cupraisins

DIRECTIONS

Combine the coconut meat, vanilla beans, lime juice and coconut water in aVitaMixorfoodprocessor.Blendonhighuntilcreamy.Layerthecream,pecans,fruit,dates,andraisinsinaservingcuporbowl.Chillandserve.

FruityFlaxseedPudding

BYRITAROMANO

ADVANCED PREP: 32 hours for soaked + dried almonds (Almond Milk 8-12 hours)IMMEDIATE PREP: 10 min (Almond Milk 15 min) SERVES 4 SPECIAL EQUIPMENT Dehydrator,coffeegrinder,CuisinartINGREDIENTS

½cupflaxseed,dry1cupAlmondMilk½ cup almonds, soaked 24 hours and dehydrated at 105°F for 8hours2ripebananas2tablespoonsfrozenorangejuiceconcentrate1apple,coredandsliced1teaspoonpsylliumhuskpowder

DIRECTIONS

Pulse flaxseed in a coffee grinder until very fine andwhisk into the AlmondMilk.Grind almonds in a Cuisinart fitted with the “S” blade until fine. Add thebananas, frozenorange juice,applesandpsylliumseedpowderandpulseuntilwellmixed,keepingtheapplesabitchunky.Addflaxseedmixturetoprocessorandpulseforafewseconds.Placethepuddinginabowl,chill,andletthicken.

MacadamiaPuddingBYPAULNISON

ADVANCEDPREP:NoneIMMEDIATEPREP:5minSERVES2SPECIALEQUIPMENTBlenderINGREDIENTS

1cupmacadamianuts1cupMedjooldates,pitted

DIRECTIONS

Blendalltheingredientstogetherwith1cupofwaterandserve.

MoussedeNaranjaBYSHAZZIE

ADVANCEDPREP:4hoursforsoaking+2to4hoursforrefrigerationIMMEDIATEPREP:10minSERVES4SPECIALEQUIPMENTFoodprocessorINGREDIENTS

3cupsdriedapricots,soakedatleast4hours4oranges,juicedpinchgroundcinnamonpinchgroundcloveslavenderflowersorotherdelicateedibleflowersforgarnish

DIRECTIONS

Drainandsqueezeanyexcessmoisturefromtheapricots.Placetheapricotsinafoodprocessorwithorangejuice,cinnamon,andcloves.Processuntilsmooth.Ifit’stoowatery,addmoredriedapricotsandprocessagainuntilyouhaveathickpudding.Spoon themixture into individual serving dishes and sprinkle flowers on top.Placeinthefridgetosetfor2to4hoursorovernight.ServewithageneroushelpingofVanillaCrème.Contributor’snote:This is a lovely summer treat, and it’s very light—soyoucaneatlotsofit!

PapayaBananaPuddingBYNOMISHANNON

ADVANCEDPREP:NoneIMMEDIATEPREP:5minSERVES1SPECIALEQUIPMENTBlenderINGREDIENTS

1cuppapayachunks(approximately½Hawaiianpapaya,peeledandseeded)1banana1to2teaspoonsrawtahini

DIRECTIONS

Blendalltheingredientsuntilsmooth.Serveimmediately.Contributor’snote:Thisisoneofmyfavoritebreakfastsandalsomakesagreatsnackordessert.It’swonderfultoppedwithberries.

PecanPuddingBYJALISSALETENDRE

ADVANCEDPREP:8to12hoursforsoaking(AlmondMilk12hours)IMMEDIATEPREP:15min(AlmondMilk15min)SERVES5SPECIALEQUIPMENTBlenderINGREDIENTS

1cuppecans,soakedanddrained½cupBrazilnuts,soakedanddrained1cupgrateddriedcoconut,soakedanddrained1orange,peeled2teaspoonsvanillaextract1¼cupsAlmondMilk¼cuphoneypinchseasalt2bananas,peeledandslicedgroundcinnamon,forgarnish

DIRECTIONS

Blend the pecans, Brazil nuts, coconut, orange, vanilla extract, almond milk,honey,andseasalttoacreamyconsistency.Coverthebottomof5servingcupswithslicedbananas.Spoonthepuddingoverthebananas.Garnishwithcinnamon,andchillbeforeserving.

PurpleBrosiaBYJEREMYSAFRON

ADVANCED PREP: 12 hours for soaking IMMEDIATE PREP: 10minSERVES 2 to 4SPECIAL EQUIPMENT

BlenderINGREDIENTS

1cupwalnuts,soaked1cupdates,soaked(reservewater)½cupblackraspberries½cupdatesoakwater

DIRECTIONS

Blendalltheingredientstogetheruntilsmooth.

RaspberryandPhysalisDreamBYSHAZZIE

ADVANCED PREP: 4hours for soaking IMMEDIATE PREP: 10minSERVES 4SPECIALEQUIPMENT Coffeemill,handblenderINGREDIENTS

20Brazilnuts,soakedatleast4hours¼avocado3Medjooldates,pitted1-inchpiecevanillapod30physalis(capegooseberries)

60raspberries

DIRECTIONS

Inacoffeemill,blend15Brazilnutswith theavocado,datesandvanillapod.Addalittlewaterifneeded;itshouldresembleaverythickcream.Setaside.Removethepaperfrom26ofthephysalis.Usingahandblender,blendwiththe5remainingBrazilnutsand20oftheraspberries.Placeequalamountsofthefruitmixtureinthebottomsof4servingglasses.Add equal amounts of the cream to each glass. Divide the whole raspberrymixture among the glasses. Top each with 1 physalis with the paper wingsspreadout.Contributor’s note: The pungent,musky flavor of physalismakes this a verysexypudding.

SemolinaPuddingwithFiggyJamBYSHAZZIE

ADVANCED PREP: 12 to24hours for soaking IMMEDIATE PREP: 10minSERVES 2SPECIAL EQUIPMENT

Handblender,blenderINGREDIENTS

4driedfigs,soaked12to24hoursorfreshfigs,peeled1heapingtablespoonraisins,soaked12to24hours2bananas,peeled1sweetapple,peeledandcored1stalkcelery,finelychopped

DIRECTIONS

Usingahandblender,blendthefigsandraisinstoajam,andsetaside.Combinethebananas,apple,celery,and1cupwaterintheblenderandprocessuntilsmooth.Thisisyoursemolina.

Pourthesemolinaintoabowl,andpourthejaminthemiddle.Swirlthejamsoitlooksbeautiful.

ToffeeandRaspberryFoolBYSHAZZIE

ADVANCED PREP: 36hours for soaking IMMEDIATE PREP: 15minSERVES 4SPECIAL EQUIPMENT Handblender,blenderINGREDIENTS

2cupssunflowerseeds,soakedfor24hours(rinsedperiodically)20driedapricots,soakedfor36hours(rinsedperiodically)15raspberries1-inchpiecevanillabean12freshdates,skinsandpitsremoved,ordrieddates,soakedfor24hours

DIRECTIONS

Usingahandblender,blenddrainedsunflowerseeds,10drainedapricotsand11raspberriestoasmoothcream.Setasideandrinsetheblender.Scrape the seeds out of the vanilla bean into a bowl and add the remainingapricotsand10ofthedates.Blendtoasmoothcream.Spoon a layer of the datemixture into 4 stemmedglasses.Add a layer of theraspberrymixtureontopofthis,andrepeatuntilyouhaveabout6layersintheglassesandallthemixtureisusedup.Topeachglassofpuddingwith a raspberry in the center.Cut the remaining2dates into thinstripsandplace themaround theraspberry inasunraypattern.Serveasitisorchilledonahotday.

RawFoodGlossary

AFAacidophilusOneofmore than400differentkindsofbacteria that live inour gastrointestinal tract. Acidophilus supplements can reintroduce thesebeneficialbacteriaintothesystem.

agar-agar Thickening agent made from seaweed. Also known as Japanesegelatin and kanten. A flavorless, dried seaweed that acts as a setting agent.AvailableinAsianmarkets,healthfoodstores,orwell-stockedgrocerystores.Agar-agar comes inpowder, strandorblock formandcanbe substituted forgelatin,althoughbecauseitisstronger,youcanuseless.Itisfreeze-dried,andthereforenotraw.

agave(cactus)nectarThedistilled juiceof theagavecactus isanatural low-glycemicsweetener,butnotallbrandsareraw.

airingcupboard(chieflyBritish)a linencloset,usuallygentlywarmedbyhotwaterheater.

allspice Also known as Jamaica pepper, allspice is a seasoning made fromallspiceberries,thetinyfruitofthePimientoTree.Youcanpurchasethedriedberries whole and grind them yourself, or simply purchase ground allspice.Used in manyMiddle Eastern dishes, and in sweet as well as savory fare,allspicederivesitsnamebecauseitisreminiscentofsomanyotherspicessuchascinnamon,nutmegandcloves.

almond milk Beverage made from almonds blended with water, and thenstrained.Usedinplaceofdairyasabeverage,soup,orsaucebase.

almondpulpTheresidueleftaftermakingalmondmilk.Canbeusedtomakepâté,“almondcheese,”orusedinotherrecipestoaddbulk.

aloegelGelfromthealoeveraplant;thoughttobesoothingtoinflamedtissues;greatforstomachorintestinalproblems,andforburns.

amaranthleaf(callaloo)Leafygreenvegetablesimilarinflavortospinach.Theleaves,whichhaveaslightlysweetflavorandhighproteincontent,areusedinsaladsandcooking.Amaranthseedsareusedascereal,orgroundintoflourforbread. You can find amaranth at health foods stores, well-stocked grocerystores,andAsianmarkets.

amazushoga Shreddedor slicedginger, pickled in a sweet vinegarmarinade.Mostpeopleencounteramazushoga,whichrangesfrompinktobeigeincolor,asanaccompanimenttosushi.AmazushogaisavailableinAsianmarketsorwell-stockedgrocerystores.

amchoorAlsoknownasmangopowder, amchoor is anEast Indian seasoningmadeofpulverizedsundriedgreenmango.Sometimesusedtotenderizemeat;amchoor adds a tart yet fruity flavor to many dishes, including curries.Amchoor is available in Indian markets, and may also be found under thespellingsamchor,amchuroraamchur.

Aphanizominon flos-aquae (AFA)An ancient strain of bluegreenmicroalgaefoundinKlamathLake,Oregon.

applecidervinegarArawvinegarproducedthroughfermentationofapples.aramé Sea vegetable that looks like slender, black threads. Like most seavegetables,itishighintraceminerals;however,steamingisatraditionalpartofitsprocessing.

arugulaAleafygreenwithadistinctpepperytasteandacommoningredientinItaliancuisine.Alsoknownasrocket,roquette,arugula,andrucola.

Asian cut: thinly cut, sliced on a diagonalAtlantic sea flakes Blend of seavegetableflakesavailablefromEDENbrandSeaVegetables®.Seavegetablesareancientlifeforms,andoneoftherichestsourcesofmineralsandnutrients.

aubergine(French)Eggplant.balsamic vinegar Intensely flavored, slightly sweet vinegar. Made from theunfermented juice of ripe grapes, usually aged for a long time. (not usuallyraw).

biryani Traditional Indian dish, usually rice-based with vegetables, nuts, andlegumesadded.

BataviaAtypeofloose-headedlettuce.bean threads A spaghetti substitute. Also called cellophane noodles, Chinesevermicelli and glass noodles, these translucent threads aremade from greenmung bean starch. Available in Asian markets andmany supermarkets (notraw).

bhajisOnionfritters,popularinIndiancuisine.biscuit(British)Cookie.blackradishSimilar in flavor to theredradish;believed tobehealingfor the

gallbladder.bluegreenalgaeorspirulinaSingle-celledalgaeconsideredtobeasuperfood.Highinprotein(65percentvs.28percentforbeef), inBvitamins,andtraceminerals.

bokchoyAlsoknownasChinesecabbage,bokchoyisacrunchyvegetablewithwhitestalksandgreenleaves.Babybokchoyisalsoavailable.

BraggLiquidAminos®Anon-enzymaticsaltyseasoningthatcontainsnaturalMSG.Quitepopularamongsomebeginnerrawfoodists.

brewer’syeastYeast powder or flakes.Brewer’s yeast is a good source ofBvitamins for raw fooders.Because liveyeast cells havebeendestroyed, it isnotconsideredraw.

BrownorRedMisoMisomadefromfermentedgrains(usuallyriceorbarley)andsoybeans.Fermentedforlongerperiodsthanwhiteoryellowmiso,whichmakesitsaltier.

bulgurCrackedwheat(notraw).candyfloss(British)Cottoncandy.canistel An egg-shaped fruit with a thin, glossy skin. The flesh is pumpkin-colored and somewhat flaky. Canistels are rich in niacin and beta carotene(vitaminA)andafairsourceofvitaminC.Theflavorissimilartoacookedsweetpotatomixedwithheavycream.Ofteneatenrawwithsalt,pepper,andlimeorlemonjuiceorlightlybaked.

cantaloupeAlso known asmuskmelon, the cantaloupe has a sweet refreshingtasteandreddish-orangeflesh.

carobMadefromthesweetpulpinsidethepodsofthetropicalcarobtree.Carobis ground, and most often used as a healthy substitute for chocolate. It isavailablerawortoasted.

cardamom Spice with a distinctive earthy flavor and aroma. Both the smallbrownseedsandthewhitepodscanbeused.

carrotpulpPulp leftover fromjuicingcarrots inChampionorother juicer.Acomponentofcarrotcakeandotherrecipes.

cayenneAtypeofhotpepper.Averyimportantspiceusedinrawfood,asitismedicinal as well as culinary. Also comes in capsule form with rated“hotness.”

Celtic sea salt, Celtic salt Sundried sea salt; a good source of minerals and

friendlybacteria.Someseasaltsareboiled,whichremovesmineralsandtraceelements.Toensurethatitisrawbuyitwholeandgrindityourself.CelticseasaltisfromFrance,thoughotherseasaltsareharvestedinmanyareas.

cheesecloth Fine-meshed 100% cotton cloth, traditionally used to press dairycheese.Rawfoodistsuseitasoneofthechoicesforstrainingnaturalnutandseedcheesesor toseparate juicefrompulpwhenblending.(Note:besure topurchasecheeseclothmeantforculinaryuse—itisalsosoldinhardwarestoresto strain paint, notmade for usewith food.) Cheesecloth is also commonlyusedtocoversproutjars.

cherimoyaAlsoknownascustardapple,cherimoyaisanunevenlyshapedsoftfruit with a light green peel and large pit. The flavor is similar to that ofbanana,pineapple,andpapayacombined.Whenripe, theywillgive toslightpressure. Store at room temperature to ripen, then refrigerate. Serve wellchilled.CherimoyasarerichinvitaminC,niacin,andiron.

chervilAromaticherbofthecarrotfamilyusedinsoupsandsalads.Chinese five-spice A blend of spices usually consisting of anise, cinnamon,cloves,fennel,andpepper.

ChineseleavesTheedibleleavesofaChinesecabbage.chip shop, Fish-and-chip shop (British) Store or restaurant where deep-friedfishand“french”friesaremadefortakeout.

Citrus zester A handy gadget that quickly and easily removes the zest fromcitrusfruit.

coconutbutteroroilThick,waxybutterfromcoconut.compoteDessertmadeofavarietyoffruitsintheirownjuice(notusuallyraw).confiture A candy or preserve usually consisting of fruits and nuts or rootspreservedwithsugar.

coulisAthicksauceofpuréedvegetableorfruit.courgette(French)Zucchini.courgetti“Spaghetti”madefromzucchinisorcourgettes.cruditésRawvegetables,usuallyservedwithadippingsauce.currants, red or black Native to Oregon, these bushes grow tiny, sweet-tartfruits,usedinpies,jams,jellies,andsyrups.

daikonLarge,longwhiteradish.

dehydratorseeExcalibur.detoxProcessinwhichthebodyeliminatestoxinsfromitscells.digestiveenzymesAdigestive aid derived fromplants, usually containing theenzymesneededtodigestprotein,carbohydrates,fats,dairy,andstarches.

dolmadesGrapeleavesstuffedwithrice,meat,andseasonings(Greekdish).dulse A reddish colored seaweed, usually dried. Found in northern latitudes;excellentsourceofminerals.

durian Large fruit fromMalaysia. The semihard shell is brownish green andcoveredwiththickspikes.Theodorofthefruitcanbeoff-putting,butthefleshissweet,thick,andcreamy.

E3Live®Brandnameofediblealgae.Seeaphanizominonflos-aquae.endiveBitterlettuce-likeplantusedinsalads.EnokiExoticmushroomwith long, thinstrandsand tinywhitecaps;canoftenbeboughtdried.

enzymeinhibitorsThechemicalsthatcoatnutsandseedstopreventthemfromgerminatingprematurely.Enzyme inhibitors are toxic in largequantities, butcanbereleasedbysoakingnutsandseeds,thendiscardingthesoakwater.(seeChapter4:SproutingandGreening)EssenebreadSeemannabread.

Excalibur®Brandnameofthemostpopulardehydrator.Usedtomakecrackers,bread, cookies, burgers, and the like without destroying enzymes with highheat. (seeChapter2:EssentialTools)extravirginoliveoilComes from thefirstpressoftheoliveharvest.Lookfor“cold-pressedorganicextravirgin”toensurethatitisprocessedwithoutheat.

falafelAspicymixtureofgroundvegetablesandchickpeasusuallyformedintopattiesorballs.

five-spiceSeeChinesefivespice.foolAdessert,usuallycooked,madeofblendedcreamedfruits.galangal(Thaiginger)Root.galiaAnexotic,hybridmuskmelonfromIsrael;alsogrowninFlorida.garammasalaApungent,aromaticblendofspicesusedinIndiancuisine.gemlettuceAcompactcrunchylettuce,alsoknownasLittleGem,withadenseheartandasingleringofouterleaves.

golden tomatoes Yellow tomatoes. Flavor similar to red tomatoes, they addvisualappealtocertainrecipes.

granulatedkelpDriedpowderedseaweed.greenorspringonionsScallions.guavaSweet,tropicalfruit,alsoknownasguyavaorkuaka.habaneroVeryhot,lantern-shapedchilipepper.Donottoucheyesafteruse.Ifdehydrating,donotinhalewhenyouchecktheoven.

hazelnutsFilberts.Herbamare®Seasoningwithseasaltand20differentorganicherbsproducedbyBioforceLtd,distributedbyRapunzelPureOrganicsinNewYork.

hemp Hemp seeds have a nutty flavor akin to sunflower seeds. They are anexcellentsourceofessentialfattyacidsandproteins.

hizikiTypeofseaweed,usuallydried.jalapeño Smooth, dark green chili pepper. Very hot. Often used in Mexicancuisine.Donottouchyoureyesafteruse.Ifdehydrating,donotinhalewhenyouchecktheoven.

JamaicapepperSeeallspice.jicamaWhite,crunchy,rootvegetableshapedlikeapotato;flavorissomewherebetweenanappleandaturnip.Hardtofindtheorganicvariety.

JulienneCutintofinesticksforfingerfoodorplatedecoration.Kalamataolive (Greek) Purple-black rawolive.There aremany types of rawolives;somevarietiesarecooked.

kale Amember of the cabbage family that comes in many varieties, such asDinosaurkale;highinCalcium;usedinsaladsandforjuicing.

kamutAhigh-proteinwheat.Kamutcanbesproutedandmadeintorawdoughwithexcellentresults.

kanten A pudding-gelatin creation usually thickened with agar-agar seaweedandcommonlypartofmacrobioticcuisine.

kefirFermentedsoftyogurt-likecheesethatcontainsprobiotics.Themilkusedto make it may be pasteurized and therefore not raw. Also used to makecommercialbottledsmoothies.

kibbleTogrindfoodintosmall,rice-sizedpieces.

kimchi, kimchee Traditional Korean dish of fermented cabbage; the bacteriathatdevelopareverygoodfortheintestinaltract.

kofta ballsMeat balls popular in East Indian cuisine. Traditionally served insoup.

kumquatOvalorange-likefruitabout1inchlong.ladies’fingers(English)Okra.lamb’squarterAwildediblegreen.lecithinAfattysubstancemadefromeggyolksandlegumes,lecithinbelongstothefamilyofphospholipids,whichareamongtheprimarybuildingblocksofallcellularmembranes.Lecithinimpartsamoistandcreamytexture.

lychee, lichi, litchi Asian-Hawaiian fruit with a hard thin shell, sweet whiteflesh,andlargepit.

PeruvianmacarootAvegetableroot,ortuber,distantlyrelatedtotheMexicanWild Yam. Maca grows naturally only in the Andean mountains of Peru.Containssignificantamountsofaminoacids,complexcarbohydrates,vitaminsB1, B2, B12, C, and E, and minerals, including calcium, iron, magnesium,phosphorus,andzinc.

macrobiotic A diet that consists largely of whole grains, vegetables, andseaweeds.Anapproachtohealththatviewstheselfasaproductofthefoodswechoosetoeat,andtheenvironmentinwhichwelive.

mandolin Vegetable slicer. (See Chapter 2: Essential Tools) mangostine Atangerine-like fruit, with dark brown hard skin cultivated in Asia, flavor issweetandtart.

ManitokwildricePartof the traditionalChippewa Indiandiet. Indigenous toMinnesotaandpartsofCanada.Itistypicallyparchedduringprocessingandisnotraw.

manna bread Breadmade from sprouted grains and sometimes includes rawfruitsandnuts.Mannabreadisbakedat240°Fandisthereforenotraw.

marrow,vegetablemarrow(British)Largezucchini-likesquash.MedjoolLarge,sweetdate.Thedatepalm(PhoenixDactylifera)isknownasthetree of life and is a holy symbol toMuslims.Originally fromMorocco, theMedjooldatewasreservedforroyalguestsandotherdignitaries.

melon baller A kitchen tool useful for scooping soft fruit into little balls forgarnish.

mesclunSaladmixturecomprisedofseveraltypesofbabygreens.mesquite,mesquite flour,mesquitepowderRaw sweetenermade frombeanandpodofmesquitetree;hasamolasses-likeflavor.

MeyerlemonAsmoothskinnedlemonwithaverymild,slightlysweet lemonflavor;somewherebetweenalemonandamandarin.

milk bag A fine mesh bag, usually with drawstring and about a gallon involume,usedforfilteringjuicesandnutmilks.

misoAfermentedpastemadeinJapan,usuallymadefromsoybeansandagrain,aged anywhere from several months to several years; has a salty taste.Althoughitisnotraw,misoisanexcellentsourceofliveenzymesandfriendlybacteria. The grain used determines the color; darker misos have beenfermentedlongerandarethereforesaltier.

muesliRecipeoriginallymadewithdried and fresh fruitsmixedwith juiceormilkandrolledoats,usuallysoakedforafewhours.Swiss.

mungbeansproutsTypeofbean sprouts, oftenused inChinese cuisine. It iseasytogrowyourownbysproutingmungbeansforafewdays.

Nama®ShoyuAbrandofrawsoysaucethatcontainswheat.neatballsAnamesometimesusedforvariousmeatballsubstitutes.noriGreenorpurple-greensquareseaweedsheetsused towrapsushi.Mayberawor toasted. (Theword“toasted”maybewritten in Japanese.)Useful forwrapsinsteadofbread.

nut butter Raw butters such as almond butter or cashew butter, can bepurchased or made at home with a heavy-duty blender, juicer or in smallquantitiesinanelectriccoffeegrinder.

nutritionalyeastflakesSeebrewer’syeast.oatgroatsWholeoatgrainthathasbeenhulled.pricklypearFruitofseveralvarietiesofcactus.Alsocalledcactuspear.mullacaAnherbfoundinthetropics.Itbearssmall,cream-coloredflowersandproducestiny,lightyellowish-orangefruitsometimescalledcapegooseberry.

persimmon, fuyu persimmon, hachiya persimmon Orange fruit with smallbrownseeds.Thefuyuvarietyisshapedlikeatomatoandcanbeeatenassoonasit isripe.Thehachiyapersimmonlookslikeanacorn;waituntil it isverysofttoeat,oritmaytastebitterfromthetannins.

piel de sapo Spanish melon with a mottled rind and sweet, yellow flesh; afavoriteinLatinAmerica.

pignoli,pignoliaSeepinenut.pinenutSmallwhitenutextractedfrompinecones.ImportedmostlyfromChinaand Portugal, although some grow in the western USA. Suitable for cakefrostingandcreamysauces.

PizzaSeasoningBlend®Abrand-nameherb and spicemixture fromFrontierNaturalProductsthatincludesdehydratedonion,bellpepper,fennel,oregano,dehydrated garlic, basil, chili peppers, parsley, thyme, marjoram and celeryflakes.

portobelloLargeflatmushroomusefulasindividualservingcontainerforpâtésandnutmeats.Criminimushroomsarebabyportobellos.Theyaresmallerandbrownandaresoldinsupermarkets.Alongwiththewhitebuttonmushrooms,Criminisandportobelloshavemoreflavor.

probioticSupplementthatprovides“friendlybacteria”fortheintestinaltract.psyllium seed, psyllium husk powder Raw thickening agent; high in fiber.Both psyllium seed and psyllium husk can be ground to powder. Look fororganicbrands;thenon-organic,oftenfromIndia,maybeheavilylacedwithpesticides.

quinoa Pronounced kéen-wa, quinoa is an ancient grain-like seed that hasrecentlybeen“rediscovered.”Quinoahasa light,delicate flavor,and isveryhighinproteinandiron.

radicchioAtypeofredchicorywithvariegatedleaves;usedinsalads.ragoûtAthickstewofmeatand/orvegetables.raitaAnEastIndiancondimentusuallymadewithyogurtandcucumber.rambutanAnoval-shaped fruit similar to the lychee.Rambutanusuallyhasabrightred/orangeskinwhenripe(dependingonthevariety).

Rapadura® Unrefined sugar made from the natural juice of sugar cane. SeeSweetenerssidebar.

rejuvelac,rejuvilacA2-to3-dayfermentationofcrackedsproutedwheatorryeberries,whichisenzymaticallyactive.Highinfriendlybacteriaandconsideredadigestiveaid.

rocketAnyofseveralplantsofthemustardfamily,suchasarugula.

RomaTomatovarietywithameatyflavor,oftenusedforsauces.saffron,saffronthreadsAdeeporangedriedherborpowderderivedfromthecrocusplantandusedtocolorandflavorfoods.

spiralizer,spiralslicerKitchentoolthatcutsvegetablesintopaper-thinslicesorspaghetti-likestrands.AlsocalledaSaladacco.

samosaAnIndianturnoverusuallyfilledwithmeatandvegetablesandfried.sapodilla A rough-skinned, brownish fruit with yellowish, translucent, sweetflesh.

satay Indonesian dish of marinated meat, poultry, or vegetables cooked andservedonaskewer,usuallywithpeanutsauce.

S-bladeThebladeofafoodprocessordesignedtoprocesshardproductssuchasnutsorcarrots,aswellassoftfoods.

sealettuceAtypeofseavegetablethatishighinminerals.serranopepperAsmall,veryhotchilipepper.sharlynmelonMelonwithorange-whitefleshanddelicateflavorofhoneydew.ShoyuSeeNama®Shoyu.shredding blade The non S-shaped blade of a food processor. Most foodprocessors come with several blades that are used for different types ofshreddingandgratingprocesses.

soakwaterThewaterremainingaftersoakingnuts,grains,seeds,orfruit. Ifarecipecallsfor“soakwater”itisofteninreferencetothewaterusedtosoakraisins,orotherdriedfruit.Oneshouldnotconsumethesoakwaterfromnutsandseeds;throwthisoutbecauseoftheenzymeinhibitorsandtannins.

Spectrabiotics, Spectrabiotic® Cell Tech’s brand-name friendly bacteriaprobioticsupportformula.

Spike®Brand-nameblendofvegetablesandsaltsoldinhealthfoodstores.springonions(English)Greenonions;scallions.sprouting bag A linen, nylon or canvas bag with a drawstring. May beinterchangeable with a milk bag, if the fabric is fine enough. Designed forcontainingandrinsingsproutingnutsorseeds.

starfruit,carambolaAsweet-sourexoticfruitwithastar-shapedcross-section,useful fordecorations steviaA rawnatural sweetener 10 times sweeter thansugar.SeeSweetenerssidebar.

Stoned(English)Pitted.Sucanat®Brand name for an organic enzymatic dehydrated sugar cane juice.SeeSweetenerssidebar.

superfoodAnytypeoffoodorfood-basedsupplementthoughttobeextremelynutritious or provide complete nutrition (e.g. spirulina, bee pollen, chlorella,wheatgrassjuice).

tabouli,taboulehAtraditionalMiddleEasterndishmadewithcrackedwheat.tahiniSesameseedbutter.Becauseitisusuallyroasted,shopforrawtahini.tamariRawfermentedsoy;providessaltyseasoning.tamarind Fruit with an acidic pulp used to make a paste popular in Indiancuisine;ifunavailable,substitutelemonjuice.

tandoori,tandoriIndianmethodofcookingusingaclay-fireoven.Teflex®Brand-nameforthedrip-prooflinersheetsusedwithadehydrator.Alsosoldbytheroll.

ThaicoconutYoungcoconutencasedinwhitefibrousoutershellinwhichmeatissoftandtender;alsocontainsyoungcoconutwater.

toffee (English) Traditionallymade by first blending sweet cream butter withsugarandboilingtocreatearich,chewy,aromaticmixture.

tomatillo Small, round, pale green or yellow fruit, similar in appearance to atomato,usedinMexicancuisine.

turmericrootAnIndianseasoningofthegingerfamily;givescurrypowderitstraditionalyellowcolor.Thoughttobeananti-inflammatory.

tutti-frutti(Italian)“Allfruits.”Adeliciousicecreamcontainingmanycandiedfruits.

udonWheatnoodleusedinAsiancuisine.UMEvinegarVinegarmadefromumeboshiplums(driedJapanesesaltplums);hasasalty,sourtaste.

wakamé,wakamiSeavegetable,verymucilaginousafterit’ssoaked.Xoçai™Apatentedrawhealthychocolatewithhighantioxidants(formoreinfo,seePeggyKenney’sbiographyatendofbook).

Yamaki Organic Soy Sauce® Brand-name organic soy sauce containingsoybeans, whole wheat, minerals, and sea salt; twice fermented, aged 48

months.Unpasteurized,with17percentlesssaltthanregularsoysauce.yerbamaté,matéAtea-likebeverage,popularinSouthAmerica.Itisgreenishin color, contains caffeine and tannin, and is less astringent than tea. AlsocalledParaguayorBraziliantea.

za’atar A Middle Eastern spice blend of thyme, sesame, salt, sumac, andmarjoram.

zest The colored part of the rind of citrus fruit (oranges, lemons, limes,grapefruit).Extractedwithspecialtoolorwiththefinesideofagrater.

SuggestedReading

The followingbookswill provide thenew raw foodenthusiastwith additionalresources. The listing starts with books by our contributing chefs and then isarranged by subjectmatter. Please note that some of these titles are availableonlyfromtheauthor.

CONTRIBUTORS’BOOKS

Adi,Michal.PleasurePalate:YourFavoriteInternationalCulinaryDelightsintheRaw.Forthcoming.

Amsden, Matt. RAWvolution: Gourmet Living Cuisine. New York:HarperCollins,2006.

StephenArlinArlin, Stephen (Editor), andWolfe, David (Editor); Seaney, Ken (Illustrator);Mordecai, Dafna (Illustrator); McCabe, John (Editor), Arlin, Jolie (Editor).TheSunfoodDietSuccessSystem:36LessonsinHealthTransformation.SanDiego,CA:MaulBrothersPublishing,Revisededition,2000.

Arlin,Stephen;Dini,Fouad;Wolfe,David;Dini,RC;Seaney,KenandWolfe,Marc.Nature’sFirstLaw:TheRawFoodDiet.SanDiego,CA:MaulBrothersPublishing;2ndedition,1997.

Arlin, Stephen; Wolfe, David (Editor). Raw Power! Building Strength andMuscle Naturally. San Diego, CA: Maul Brothers Publishing, 2nd edition,2000.Largeprintavailable.

Baker,ElizabethBaker, Elizabeth.Does the Bible Teach Nutrition? Mukilteo, WA: WinePressPublishing,1997.

Baker,Elizabeth.TheUn-DietBook:TheAll-NaturalLifestyle forWeightLossand Eating, Good Health and Exercise. San Diego, CA: ProMotionPublishing,1992.

Baker, Elizabeth. Unmedical Miracle—Oxygen. Drelwood Communications,1991.

Baker,Elizabeth.UnsuspectedKillers:MercuryandMold.Forthcoming.Baker,Elizabeth:TheGourmetUncookBook:TheEleganceofRawFoods.SanDiego,CA:ProMotionPublishing,1996.

Baker,Elizabeth;Baker,Elton.TheUncookBook:RawFoodAdventures to aNewHealthHigh.DrelwoodCommunications,1980.

Baker, Elizabeth; Baker, Elton.Unmedical Book. San Diego, CA: ProMotionPublishing,1987.

TheBoutenkoFamilyBoutenko,SergeiandBoutenko,Valya.EatingWithoutHeating.Ashland,OR:RawFamilyPublishing,2002.Boutenko,Victoria.12StepstoRawFoods:HowtoOvercomeYourAddictiontoCookedFoods.Ashland,OR:RawFamilyPublishing,2001.

Boutenko, Victoria; Boutenko, Igor; Boutenko, Sergei and Boutenko, Valya.Raw Family: A True Story of Awakening. Ashland, OR: Raw FamilyPublishing,2000.

Brotman, Juliano: The UnCook Book: New Vegetarian Food for Life. NewYork:ReganBooks,1999.

Calabro,RoseLee:Living in theRaw:Recipes foraHealthyLifestyle.SantaCruz,CA:RosePublishing,1998,2003.

Clingo,Karie:TheSpinofLifeJournal:AKid’sLifeJournal.Webpublication,columnistasthe“LaughingMother.”

GabrielCousensCousens,Gabriel.ConsciousEating.Berkeley,CA:NorthAtlanticBooks,2000.Cousens, Gabriel; Parker, Karen, et al. Rainbow Green Live Food Cuisine.Berkeley,CA:NorthAtlanticBooks,2003.

Fielder, John:The FarmRecipe Book. Queensland, Australia: Clohesy RiverHealthFarm,1990.

Graff,JackieandGideon13themedrecipebooks,eachwith12to15recipes:Caribbean,Valentine,Brunch,Thanksgiving,CountryBarbeque,Holiday,Indian,Italian,TexMex,MiddleEastern,Oriental,Passover,Pizza.Raw food recipe book featuring delicious creations served at theSproutCafé.Available in mid 2003 through the Shinui Learning Center Web site:http://www.livefoodsunchild.com/jackie.htm

DavidKleinKlein,David;Fry,T.C;Shelton,Dr.HerbertM.SelfHealingPower!How toTapintoTheGreatPowerWithinYou.#1140.

Klein,David;Fry,T.C;Shelton,Dr.HerbertM.YourNaturalDiet:AliveRawFoods,3rd.EditionbyT.C.FryandDavidKlein.

KarenKnowlerKnowler, Karen and Miller, Susie. Feel-Good Food. London, UK: TrafalgarSquarePublishing,2000.

Knowler,Karen.DiaryofaRawPregnancy.London,UK:TheFreshNetwork,2003.

Knowler,Karen.Pure& Simple:RawFoodPrep&MenuPlanning.London,UK:TheFreshNetwork,2003.

ViktorasKulvinskasKulvinskas,Viktoras(Editor),White,Jean(Illustrator).LifeintheTwenty-FirstCentury.MountIda,AR:Twenty-FirstCenturyPublications,1981Kulvinskas,Viktoras.Love Your Body.Mount Ida, AR: Twenty-First CenturyPublications,1972.

Kulvinskas,Viktoras.NewAgeDirectoryHolisticHealthGuide.MountIda,AR:Twenty-FirstCenturyPublications,1981(revisedandupdated).

Kulvinskas, Viktoras. Sprouts for the Love of Everybody. Mount Ida, AR:Twenty-FirstCenturyPublications,1988.

Kulvinskas,Viktoras.SurvivalintheTwenty-FirstCentury.Millenniumlimitededition.MountIda,AR:Twenty-FirstCenturyPublications,2002

Kulvinskas,Viktoras.TheLover’sDiet.Mount Ida,AR:Twenty-FirstCenturyPublications,2002.

Kulvinskas,Viktoras.YouthingWithEnzymeSystems.Mount Ida,AR:Twenty-FirstCenturyPublications,1975.

JalissaLetendreFrenchversion:LesDélicesdeL’alimentationVivante.Montreal,Quebec:2003.Englishversion:DelightsofLiveFood.

ElainaLoveLove, Elaina.Elaina’s Pure Joy Kitchen Recipe Binder: 115 Healthy, SimpleRecipesTheWholeFamilyWillEnjoy.

Love,Elaina.Elaina’sPureJoyKitchen.Love, Elaina. Recipe Booklets: Winter Warming Foods, Easy Thai Foods,HealthyHeart-WarmingFoods,SoutheastAsianFeast,MexicanFeast.

RhondaMalkmusMalkmus,RhondaJ.,etal.Recipes forLife:FromGod’sGarden.Shelby,NC:HallelujahAcresPublishing.1998.

Malkmus, Rhonda J.,Salad Dressings for Life. Shelby, NC: Hallelujah AcresPublishing,2002.

ElysaMarkowitzMarkowitz,ElysaandBrainen,Howard.BabyDance:AComprehensiveGuideto Prenatal and Postpartum Exercise. Englewood Cliffs, NJ: Prentice Hall,1980.

Markowitz,Elysa.LivingWithGreen Power: AGourmet Collection of LivingFoodRecipes.Burnaby,BC,Canada:AliveBooks,1998.

Markowitz, Elysa. Warming Up to Living Foods. Summertown, TN: BookPublishingCompany,1998.

PaulNisonNison, Paul. The Raw Life: Becoming Natural in an Unnatural World. NewYork:343PublishingCo.,2001.

Nison,Paul.RawKnowledge:EnhancethePowersoftheMind,BodyandSoul.NewYork:343PublishingCompany,2002.

KarenParkerCousens, Gabriel; Parker, Karen, et al. Rainbow Green Live Food Cuisine.Berkeley,CA:NorthAtlanticBooks,2003.

Romano,Rita.DiningintheRaw.NewYork:KensingtonBooks,1992,2003.

Rhio.HookedonRaw.NewYork:BesoEntertainment,2000.

JeremySafronSafron,Jeremy.DiningfromanEmptyBowl:AFastingHandbook.Safron,Jeremy.RawTruth:ArtofPreparingLivingFoods.Forthcoming.Sarno,Chad.TheRawChef;AJourneyThroughtheSenses.Forthcoming.

NomiShannonShannon,Nomi.SimplyRaw.Forthcoming.Shannon, Nomi. A booklet: The Little Book of Raw Soups. Burnaby, BC,Canada:AliveBooks;1999.

Shannon, Nomi. A booklet: Raw But Not Naked: A Little Book Of SaladDressing.2000.

Shannon,NomiandDuruz,Cheryl.RawFoodCelebrations.SummertownTN,BookPublishingCo.DueSept2008

Shannon, Nomi. The Raw Gourmet. Summertown TN, Book Publishing Co,1999

Shazzie.DetoxYourWorld.

Sheridan, Dr. Jameth, N.D.Uncooking with Jameth and Kim. HealthForcePublishing,1991&2003(updated).

Soria, Cherie. Angel Foods: Healthy Recipes for Heavenly Bodies. SantaBarbara,CA:HeartstarProductions1997.

Talifero,JinjeeandTalifero,Storm.TheGardenDiet.TheDefinitiveGuidetoTheRaw-VeganDiet.Ebook:http://www.thegardendiet.com.

DavidWolfeArlin, Stephen (Editor), andWolfe, David (Editor); Seaney, Ken (Illustrator);Mordecai, Dafna (Illustrator); McCabe, John (Editor), Arlin, Jolie (Editor).TheSunfoodDietSuccessSystem:36LessonsinHealthTransformation.SanDiego,CA:MaulBrothersPublishing;Revisededition,2000.

Arlin,Stephen;Dini,Fouad;Wolfe,David;Dini,RC;Seaney,KenandWolfe,Marc.Nature’sFirstLaw:TheRawFoodDiet.SanDiego,CA:MaulBrothersPublishing;2ndedition,1997.

Arlin, Stephen;Wolfe,David, Ed.RawPower! Building Strength andMuscleNaturally.SanDiego,CA:MaulBrothersPublishing;2ndedition,2000.Largeprintavailable.

Wolfe,David.Eating for Beauty: ForWomen&Men. San Diego, CA:MaulBrothersPublishing,2002.

Wright,Abeba.AbsolutelyAbeba’sKrazyKrackers.AbebaWrightPublishing,2003.

CLASSICSOFRAWFOOD

McDermott,Stella.MetaphysicsofRawFoods.KessingerPublishingCompany,1997.

Wigmore,AnnandKimball,Betsy(Editor).AnnWigmore’sRecipesforLongerLife.NewYork:AveryPenguinPutnam,1982.

Wigmore,Ann.TheWheatgrassBook.NewYork:AveryPenguinPutnam,1985.Wigmore, Ann and Pattinson, Lee (Contributor). The Blending Book:MaximizingNature’sNutrients:HowtoBlendFruitsandVegetablesforBetterHealth.NewYork:AveryPenguinPutnam,1997

Wigmore,Ann.TheHippocratesDiet andHealthProgram.NewYork:AveryPenguinPutnam,1984.

Wigmore,Ann.TheSproutingBook.NewYork:AveryPenguinPutnam,1986.

ENZYMES

Howell,Dr.Edward.EnzymeNutrition:TheFoodEnzymeConcept.Wayne,NJ:AveryPublishingGroup,Inc.,1985.

Santillo, Humbart, M.H., N.D. Food Enzymes: The Missing Link to RadiantHealth.Prescott,AZ:HohmPress,1993.

CLEANSINGANDFASTING

Anderson,Dr.Richard,N.D.;N.M.D.CleanseandPurifyThyself:TheClean-Me-OutProgram.1988.

Cott,Alan,M.D.Fasting:TheUltimateDiet.NewYork:BantamBooks,1975.Walker,Dr.NormanW.;O’Sullivan,Woodside.ColonHealth:Key toVibrantLife.Prescott,AZ:NorwalkPress,1979.

HEALING&HEALTH

BurtonGoldbergGroup,The.AlternativeMedicine—TheDefinitiveGuide.Fife,WA:FutureMedicinePublishing,Inc.,1994.

Carper,Jean.Food—YourMiracleMedicine.NewYork:HarperTorch;Reissueedition,1998.

Carper,Jean.TheFoodPharmacy:DramaticNewEvidenceThatFoodIsYourBestMedicine.NewYork:BantamBooks,1988.

Chopra,Deepak,M.D.PerfectHealth: TheCompleteBody-MindGuide. NewYork:HarmonyBooks,1991.

Clark, Hulda Regehr, PhD, N.D. The Cure for All Cancers? With 100 CaseHistories.SanDiego,CA:ProMotionPublishing,1993.

Diamond, Harvey. Fit for Life, Not Fat for Life. Health Communications.Forthcoming.

Douglas,WilliamCampbell,M.D.IntotheLight—Tomorrow’sMedicineToday:TheExcitingStoryoftheLife-SavingTherapyoftheAge.Dunwoody,GA:2ndOpinionPublishing,1995.

Hoffman,DebbieL.TheRawFoodProgram:Why,When,How,LengthofTimeof The Blood Cleansing Regime. Professional Press Publishing Company,Karas, Jim and Griesse, Carolyn. The Raw Foods Diet: The Vital Gift ofEnzymes.NewCenturyPublishers,1981.

Kelder, Peter. Ancient Secret of the “Fountain of Youth.” Gig Harbor, WA.HarborPress,1985.

Murray, Michael, ND & Pizzorno, Joseph, ND. Encyclopedia of NaturalMedicine.Rocklin,CA:PrimeHealth,1998.

Nolfi, KristineK.Raw Food Treatment of Cancer and otherDisease. CancerBookHouse,1980.

Rubin,JordanS.,N.M.D.,C.N.C.Patient,HealThyself—ARemarkableHealthProgramCombiningAncientWisdomwithGroundbreakingClinicalResearch.Topanga,CA:FreedomPress,2003.

Vonderplanitz,Aajonus.The Recipe for LivingWithoutDisease. LosAngeles:CarnelianBayCastlePress,2002.

Vonderplanitz,Aajonus.WeWant to Live. Los Angeles: Carnelian Bay CastlePress,1997.

Wade, Carlson. The New Enzyme-Catalyst Diet: Amazing Way to QuickPermanentWeightLoss.NewYork:PrenticeHallTrade,1976.

Walker,Dr.NormanW.PureandSimpleNaturalWeightControl.Prescott,AZ:NorwalkPress,1981.

Walker, Dr. Norman W. Water Can Undermine Your Health. Prescott, AZ:NorwalkPress,1996.

Walker, Dr. Norman W. Become Younger. Prescott, AZ: Norwalk Press; 2ndedition,1995.

JUICING

Calbom,Cherie,M.S.etal.JuicingforLife.NewYork:AveryPenguinPutnam,1992.

Calbom,Cherie,M.S.TheJuiceLady’sGuidetoJuicingforHealth:UnleashingtheHealingPowerofWholeFruitsandVegetables.NewYork:Avery,1999.

Calbom, Cherie, M.S. The Juice Lady’s Juicing for High-Level Wellness andVibrantGoodLooks.NewYork:ThreeRiversPress,1999.

Charmine, Susan E. The Complete Raw Juice Therapy. Wellingborough,Northhamptonshire,UK:ThorsonsPublishers,1982.

Kordich, JayWilliam.The Juiceman’s Power of Juicing. NewYork:Morrow,1992.

Kordich,Jay;Murray,MichaelT.CompleteBookofJuicing.PrimaPublishing,1997.

LaLanne,ElainewithRichardBenyo.TotalJuicing.NewYork:Plume,1992.Lee,William H. The Book of Raw Fruit, Vegetable Juices and Drinks. NewYork:McGraw-HillTrade,1991.

Meyerowitz, Steve et al. Juice Fasting and Detoxification: Use the HealingPower of Fresh Juice to Feel Young and Look Great: The Fastest Way toRestoreYourHealth.GreatBarrington,MA:SproutmanPublications,1966.

Meyerowitz,Steveetal.Wheatgrass Nature’s FinestMedicine: TheCompleteGuide to Using Grass Foods & Juices to Revitalize Your Health. GreatBarrington,MA:SproutmanPublications,1999.

Meyerowitz, Steve. Power Juices Super Drinks. New York: KensingtonPublishingCorporation,2000.

Tobe,JohnH.TheMiraclesOfLiveJuicesAndRawFoods.St.Catharines,Ont.,Canada:ProvokerPress,1977.

Vale,Jason.TheJuiceMaster’sUltimateFastFood:DiscoverthePowerofRawJuice.NewYork:HarperCollinsPublishers,2003.

Walker, Norman. W., D.Sci. Raw Vegetable Juices. New York: PyramidCommunications,1971.

KIDS

Halfmoon,Hygeia.PrimalMotheringinaModernWorld.SanDiego,CA:MaulBrothersPublishing;2ndedition,1998.

Hilmar-Jezek,Kytka.ReikiforChildren:UsingHealingTouchandRawFoodsto Tap into the Power of theUniverse. Bloomington, IN: 1stBooks Library,2003.

Stoycoff,CherylL.andSananda,Solomae.RawKids:TransitioningChildrentoaRawFoodDiet.Stockton,CA:LivingSpiritPress,2000.

RECIPES

Anderson,Henry.HelpingHand: 8-DayDiet Programs for PeopleWhoCareAboutWellness.Tucson,AZ:PubliusPress,1986.

Brooks,ClaraW.(Editor).WhyPeopleEatintheRaw:AGuidetoRawFood.WomancarePublications,1991.

Brown,Sarah.RawFood(SarahBrown’sHealthyEatingCookbooks).London:PenguinBooksLtd.,1986.

Buckley,Peter.EatItRaw.NewYork:DoddMead,1978.Estes.E.L.RawFoodMenus&RecipeBook.HealthResearch.1992.Ewald,EllenBuchman.RecipesforaSmallPlanet.NewYork,NY:Ballantine,1973.BallantineBooks;reissueedition,1985.

Ferrara, SuzanneAlexander etal.The RawFood Primer. Tulsa,OK:CouncilOakBooks,2003.

Harrelson,WoodyandUnderkoffler,RenéeLoux.LivingCuisine:TheArtandSpiritofRawFood.NewYork:AveryPenguinPutnam,2003.

Hutchins, Imar.Delights of theGarden: VegetarianCuisine PreparedWithoutHeat.DelightsoftheGardenRestaurantsMainStreetBooks,1996.

Klein,RoxanneandTrotter,Charlie.Raw.Berkeley,CA.Lappé,FrancesMoore.Diet foraSmallPlanet:How toEnjoyaRichProteinHarvestbyGettingofftheTopoftheFoodChain.NewYork,NY:Ballantine,1969.

Lau,Mary Louise. The DeliciousWorld of Raw Foods: A Culinary Guide toPreparingAppetizers, Soups, Salads,Vegetables,MainDishes, andDessertswithLittleorNoCooking.NewYork:Scribner,1977.

Mavilya,Marya.NaturalFoodCookery.DoverPublications,1997.Meyerowitz,Steve.Sproutman’s KitchenGardenCookbook. Great Barrington,MA:SproutmanPublications,1994.

Patenaude, Frederic. Sunfood Cuisine: A Practical Guide to Raw VegetarianCuisine.SanDiego,CA:MaulBrothersPublishing,2002.

Reekie,Jennie.EverythingRaw:TheNo-CookingCookbook.NewYork:VikingPress,1977.

Rosenast, Eleanor S. Soup Alive! Santa Barbara, CA: Woodbridge PressPublishing,1993.

Thornton, Millie I. Raw Food Ideas: For Your Creative Dishes. ThorntonAssociates,1997.

Voltz,Jeanne.TheLosAngelesTimesNaturalFoodsCookbook.NewYork:New

AmericanLibrary,1980.Walker, N. W. The Vegetarian Guide to Diet and Salad. LongmanTrade/CarolineHouse;Revisededition,1995.

Wigmore, Ann. Ann Wigmore’s Recipes for Longer Life. Wayne, NJ: AveryPublishingGroup,Inc.,1978.

SPROUTING

Cairney,Edward;Bellamy,David.TheSproutersHandbook.Argyll,UK:ArgyllPublishing,1997.

Wigmore,Ann.TheSproutingBook:HowtoGrowandUseSproutstoMaximizeYourHealthandVitality.Wayne,NJ:AveryPublishingGroup,1986.

SUPPLIES

Zipern,ElizabethandWilliams,Dar,withhelpfromHeatherHorkandfriends.TheTofuTollbooth:AGuidetoNaturalStoresandEatingSpots(WithLotsofotherCoolStopsAlongtheWay).Woodstock,NY:CeresPressincollaborationwithAdworkPress.2ndedition,1998.

MeetOurChefs

MICHALADI

Michalhadbeenawareofrawfoodsformanyyearsbutdidnottakethestepstobecome a 100-percent Lifefoodarian until October 2001. Her diet, Michalthought,wasgreat.Shewasveganandeatingalotofsalads,wholegrainsandsteamedvegetablesanddrinkingplentyoffreshpressedjuices.Hersugar/starchhabit,however,wasstartingtogetthebestofher.Michalwouldfeeltiredaftereatingalmost all of the time, sometimes to thepointofpassingout!She soondiscoveredshewasexhibitingallthesymptomsofcandida.Michalknewshehadtoimproveherdietandthat,untilshedid,shewouldnot

feel good regardless of howmuch yoga shewas practicing.Michal had gonethroughperiodsoffastingandeating80-to90-percentrawfood.Shelongedforthesameclarityofmindand theamazingfeelingofboundlessenergy thatshehadfelt then.Itwascleartoherthatshewantedtogocompletelyraw,butshewantedtolearnmoreaboutit.Michaldecidedtoparticipateinaworkexchangeprogram at the AnnWigmore foundation in NewMexico, where she learnedalmosteverythingsheneededtolearntogo100-percentraw.Michal began feeling better almost immediately but still had a few candida

symptoms. Itwas only after readingDavidWolfe’sThe SunfoodDiet SuccessSystemthatMichalunderstoodexactlyhowrawandlivingfoodswouldhelpherovercomecandida.David’sbookpresentedandorganizedalltheinformationsheneededinaneffectiveandinspiringway.Sheunderstoodnowexactlywhatherbody required and the specific effects of cooked and Raw/Live foods on thebody.Shewasabletogo100-percentraw,andhasbeensotothisday.RawfoodhasenhancedeveryaspectofMichal’s life.Her first rawcatering

business,“HealingMealsonWheels,”inKeyWest,Florida,wasahugesuccess.Shewasable toexperience thepowerfuleffectofhealingothers throughfood.Being a Raw/Livefood Chef is one of her greatest pleasures. Michal lovesturning people on to raw/live foods andwatching their faces light up as theyenjoy a deliciousuncookedmeal.Since relocating toNewYork, shehas beencateringraw/livefoodeventsandofferingrawandlifefoodpreparationclasses,seminars,andretreats.Shehasguidedmanytobetterhealthandcontinuestodo

so through her private Nutritional Advising practice where she helps peoplemakethetransitiontoadietofRaw/Livefoods.Since going completely raw,Michal’s yoga/spiritual practice is deeper, she

doesnotneedasmuchsleepandshefeelsabletoattainallofherpersonalgoals.AsateacherofbothVinyasaandKundaliniyoga,MichalfindsthephilosophiesofRaw/Lifefoodsandyogatobecomplementary.Michalbelievesthatwhenweincrease the lifeforce in our bodies—fromwithin, through yoga practice, andfromwithout, throughthefoodthatweeat—webecomemoreflexible inbodyand mind and can experience a state of heightened awareness and expandedconsciousness.Michalfeelsthatherbodyisatoolthroughwhichsheisabletoconnectwiththeuniverseandexperiencejoy,peaceandbliss.

E-mail:rawpeach25@yahoo.comPhone:917-514-3886

MAYAADJANI

Maya Deva Adjani was born in Togo, West Africa and raised in California.Mayaisarawfoodchefandeducator,dancer,yogini,author,worldtravelerandloveroflife!Shebeganfocusedstudyonlivingfoodseightyearsago,andhassince given presentations on the benefits of living food, taught hands-on livefoodpreparationaroundthecountry,ledintensiveretreatsandworkedatseveralof the world’s leading raw food restaurants including Roxanne’s, and CaféGratitude.Asecondgenerationyogini,MayareceivedcertificationinKundaliniyoga from her father, Dr. Siri Gian Singh Khalsa, PhD(www.reichianinstitute.org)andcompletedfurtherstudyinHatha(Iyengar)andAshtangayogastyles.Forsevenyears,MayaapprenticedwithDonMiguelRuiz,author of The Four Agreements (www.miguelruiz.com).Breathe, Eat, Dance-Evolve!, the dynamic process Adjani offers internationally and abroad,incorporatesthewisdomofbreathwork,rawfoodnutritionandecstaticdance.Thisuniquecombinationoftoolsempowerspeopletoopentheirbreath,bodiesand lives to anewwayofbeing in theworld. It is potentplanetarymedicine,drawing upon ancient wisdom, applied in a format that is universal andbeneficialtoall.MayaAdjaniisadancer,certifiedTransformationalBreathFacilitatorandco-

authorofTheYantraDeck:TheArtofBeingPresent(www.yantradeck.com),atool for self-inquiry and awakening.When not traveling,Maya volunteers her

timeteachingclassesonavarietyoftopicsfromyogaanddancetodevelopinghealthy eating habits to underprivileged communities and offers mindfulnessmeditationclassestowomeninprison.Mayaisavailableforworkshops,retreatsand consultations and is committed to bringing the transformational, healingpowerofconsciousbreathing,dance,andvibrantlivingfoodstotheworld.

Email:maya@yantramountainretreat.orgPhone:360–556–5602Website:www.yantramountainretreat.org;www.yantradeck.com

MATTAMSDEN

Author ofRAWvolution:Gourmet LivingCuisine (Harper Collins 2006),MattAmsdenhasestablishedhimselfasoneoftheworld’spremierrawchefs.Matt’scompanyRAWvolutionwasthefirstofitskind,deliveringpreparedrawmealsthroughoutLosAngelesandeventuallythroughouttheentireUnitedStates.MattbeganeatingadietofexclusivelyrawfoodsvirtuallyovernightafterhearinganinterviewwithauthorDavidWolfeontheHowardSternshowin1998.MatthassinceopenedarawcafewithhiswifeinSantaMonica,California,expandedtheRAWvolutiondeliveryservicetoNewYorkCityandhassharedhistalentwiththousandsincludingAliciaSilverstone,CherandSusanSarandon.

E-mail:rawvolution@yahoo.comPhone:1.800.9976.RAWWebsite:www.rawvolution.com

STEPHENARLIN

StephenArlinbecameaRaw-Foodistovereightyearsago.“Itwas hard at first because cooked food is addictive and getting over any

addiction is tough,”Stephensays.“But itwaswellworth theeffort…Isee theworldmuchmoreclearlynow.Everydayisagreatday.”Since going 100-percent raw, Stephen has shed 51 unwanted, unhealthy

pounds and has since then gained back 45 pounds of healthy, solid muscle.Stephenisanexpertonnaturalbody-building,andhisuniquetrainingworkouts

andfitnessphilosophiesareoutlinedinhislatestbook,RawPower!“AlllivingorganismsonplanetEartharedesignedtonourishthemselveswith

rawnutrition,”Stephensays.“Humansarecertainlynoexception.Araw-foodistisnotsomethingyoubecome;itissomethingthatyoualreadyare.Everysinglenaturalorganismontheplanetisborntoeatexclusivelyrawfoods.Ittranscendsalldiets;itissimplythenaturalwaytonourishyourbody.”In1996,StephencofoundedNature’sFirstLawalongwithhispartners,David

Wolfe andR.C.Dini.As theworld’s largest distributor of raw food products,books, equipment, and organic foods, Nature’s First Law continues to helphundreds of people each year adopt and maintain the living foods diet(www.rawfood.com).Stephenisco-authorofseveralinnovativeandcontroversialbooksontheraw

foodlifestyle,includingNature’sFirstLaw:TheRawFoodDiet,whichoffersacompletephilosophyofnaturalnutrition.

E-mail:stephen@rawfood.comPhone:619-596-7979,800-205-2350,888-RAW-FOODWebsite:http://www.rawfood.com

JACKIEAYALAANDDAVIDSTEINBERG

David is a gourmet raw food chef with 18-plus years of professional foodpreparation experience. After studying with professional chefs of Italian,Chinese,Mexican,andAmericancuisineforover15years,andbeingemployedasapastrychef,sous-chef,breadbaker,andchefallovertheworld,heswitchedhistalentsandenergiestothefieldoflivingfoodart.He’sbeenlivingtherawlifefor5years.Davidfeelsthatitispossibletoplugdirectlyintothesourceandchannelthe“LivingFoodsDiva”toachieveeasyrecipe-freegourmetcuisine.Jackiehasbeenanavidstudentofhealth,nutrition,andcuisinefor15years.A

lifeoftraveling,takingantibiotics,andworkingasaflightattendantfor10yearscompromised her immune system andweakenedher kidneys.Knowing itwaspossible toheal all illnessnaturally, she cameupon the raw fooddiet and feltbetterthanever.Shehasbeen100percentrawfortwoyears.Shehasspenttimewith Gabriel Cousens at the Tree of Life Rejuvenation Center kitchen, andlearnedabout rawfoodpreparationunder theexperienced instructionofReneeUnderkoffler(authorofTheRawTruth).

Together,JackieandDavidhavecreatedCosmicPepperProductions,auniquecutting-edge company dedicated to bringing light into a dark (cooked) world.They are David Wolfe’s personal chefs, and have catered many raw events,includingtherawpartyofthecenturyonMarch30,2002.SomeoftheirrecipesarefeaturedinDavidWolfe’snewbook,EatingForBeauty.Theirmissionistobringthefinestdimensionsofhealth,passion,excitement, rejuvenation,flavor,stimulation,creativity,originality,and,ofcourse,beauty,tothewidestvarietyofdelectable“goodiesandtreats”everconceivedofonthisplanet.

Phone:619-596-7979

ELIZABETHBAKER

ElizabethBaker,M.A.,universityprofessor,novelist,andtravelwriter,turnedtonutritionandalternatetherapywhenfacedwithterminalillnesses.Sincetakingresponsibility for her own survival, she has battled the long road back tocompleterecoveryandvibranthealth.Elizabethattributesherremarkablerecoveryfromfourterminalillnessesand

many lesserones to faith anda rawdiet,which includeswheatgrass juice. Inadditiontospreadingthewordabouttheefficacyofrawfoods,sheisdedicatedtoteachingothershowtheycansurviveandconquerbyadoptingalifestylethatincludesall-naturalfoodsandsupplements,apositiveattitude,regularexercise,sufficientrestandrelaxation,andfaith.Inadditiontoyearsofresearch,travel,lecturing(withherscientisthusband),

holding seminars, counseling, and appearing on TV and radio, Elizabeth hasauthoredsevenbooks:TheGourmetUncookBook;TheUncookBook,TheUn-DietBook;TheUnMedicalBook; thebest-sellingUnMedicalMiracle—Oxygen(Inanoxygenpoorworld,itisthebookeveryadultshouldread);andDoesTheBible TeachNutrition? Recently released is her new bookUnbelievably EasySprouting.Dueoutintheautumnof2003isUnsuspectedKillers:MercuryandMold.ElizabethBakeris90yearsold.Herhairisitsoriginalauburncolor,herteeth

are her own and she wears glasses only to read fine print. She walks andexerciseseveryday.Sheentertains,driveshercar,andtravelsoutofcountry.Shecreditsalltheabovetoherlifestyle.Andthemostimportantofthatiseatingrawfoodsandsmilinginsteadoffrowning.

Email:deana.m.healy@worldnet.att.net

THEBOUTENKOFAMILY

Victoria,Igor,SergeiandValyaBoutenkoare100-percentrawfoodeaters,chefs,writers,andworld-renownedrawfoodteachers.Theyareoftenreferredtoasthe“RawFamily.”Theyhavethousandsoffollowers.Asaresultoftheirteachings,manyrawfoodcommunitieshavebeenformedthroughouttheworld.Nine years ago, the Boutenkos were desperately ill with serious diseases,

including juvenile diabetes, arrhythmia, asthma, obesity, hyperthyroid,depression, chronic fatigue and arthritis. Conventional medicine did not helpthem. The familywent on a raw food diet on January 21, 1994. By radicallychanging their diet to 100-percent raw food, theymanaged to completely healtheir bodies and learned to live in happiness. The Boutenkos became famousamong those who eat raw food not only because they went on raw diet as afamily,butmainlybecauseoftheirsincerityincommunication,compassionanddedicationtohelpingpeople.The Boutenkos believe that knowing how to prepare delicious raw food is

veryimportant.Complicatedandtime-consumingrecipessimplydon’tsurvive.RawFamilyrecipeshaveproventobetasty,quickandinexpensive.

VictoriaBoutenko

VictoriaBoutenkolivesinAshland,Oregon.Sheistheaward-winningauthorofGreen For Life, Raw Family, 12 Steps to Raw Foods and several raw recipebooks. She teaches classes on raw food all over theworld.As a result of herteachings,manyrawfoodcommunitieshaveformedinnumerouscountries.Shecontinuestravelingworldwidesharinghergourmetrawcuisineandherinspiringstoryofchange,faithanddetermination.

IgorBoutenko

Igordoesn’tspeakmuchbutthefewwordsheshareshaveabigimpactoneveryaudience. Most people know Igor as a silent, hard-working man who single-handedly prepares delicious raw meals for hundreds of people. Igor’s flaxcrackers are everyone’s favorite. His live gardenburger on a cracker makes asandwich“tolivefor.”

SergeiBoutenko

SergeiBoutenko, a raw foodist for15years, graduated fromSouthernOregonUniversitywithaBachelorofScienceinHumanCommunication.Heistheco-author of the books, “Raw Family,” “Eating Without Heating,” and “Fresh.”Sergeiholdsnumerouscertificatesfromdifferentculinaryschools.Heisarawfoodchef,hastaughtclassesallovertheworld,andhasco-producedanawardwinningmovie, “InterviewWithSergeiBoutenko.” Sergei resides inAshland,Ore.,isanavidhiker,biker,runner,andastudentofcapoeira,asouthAmericandance-fight-game.

ValyaBoutenko

Arawfoodistfor15years,graduatedfromSouthernOregonUniversitywithaBachelorofArtsinFineArt.Valyaisacertifiedrawfoodchefwhospecializesindesserts.She is theco-authorof thebooks, “RawFamily,”“EatingWithoutHeating,”and“Fresh.”aswellastheco-produceroftheawardwinningmovie,“InterviewWithSergei.”Shehasbeenresearchingthewaystoinspirechildrento eat healthier. She practices nonviolent communication and is a student ofByronKatie.Valyaenjoysgardening,dancing,sewing,andpainting.

LILLIANBUTLER

Lillian Butler has a knack for creating delicious live meals from traditionalrecipes.HerDownHomeGreens is a classic example of her ability to take afavoritefamilyrecipeandturnitintoahealthyrawoffering,whilemaintainingitscookedflavorandtexture.Hergoalistorecreatemanyofthesoutherndishesthat shegrewupwithand thathold such fondmemories, into tasty raw/livingspecialties. By instinctively marrying the freshest ingredients from organicfarmerswiththeindigenousflavorsofthesouth,Lillianhascreatedtheculinarymagic that is Raw Soul. Lillian continues to expand her knowledge in livingfoodspreparationbybringing togethermanymaster chefs throughworkshops,fooddemonstrationsandeducationallectures.Lillian’s indoctrination into theLivingFoodsLifestyle began in 1999when

she accompanied a friend to theAnnWigmore Institute inPuertoRico.Uponreturning home,Lillian sharedwhat she learnedwith her husband,Eddie, andtheybeganslowlyincorporatinglivingfoodsintotheirlifestyle.Aftertwoyears,LillianvisitedtheOptimumHealthInstituteinCaliforniafora“tuneup”whereshe increased her knowledge, understanding, experience and level ofcommitment.Onedayon theway toworkat the law firm,Lillian realized itwas time to

leave that job.Shecouldno longer stomach the “corporate” environment.Shedidn’t know exactly what she was going to do, but knew instinctively thatsomethinggreatwason thehorizon.Soonafterward, shevisited theOptimumHealthInstituteinAustin,Texas.ItwasduringthisvisitthatitbecameevidenttoLillianthatshemustteachothersaboutlivingfoods.Sherecallsaskingherself,“whataboutallthepeoplewhocannotgettotheinstitutions,howdotheygain

firsthandknowledge about live foods?”Uponher return home,Lillian createdTheLivingFoodsWorkshop. InJuneof2002,withEddiebyhersideaschef,Lillian conducted the first Living Foods Workshop, a one-day workshop inwhichparticipantslearnallaboutlivingfoods,includingsprouting,wheatgrassandfoodpreparation,andareservedadeliciousfourcourselunch.ButLillian’spride and joy is theworkbook that she developed, containing the informationdiscussed in the workshop, recipes, a local resource directory and additionalreadingontopicsnotcoveredinherworkshop.The workshop has grown quickly and has expanded its programming to

include a monthly support group, a quarterly open house, food preparationcoursesanddemonstrations,lecturesandparticipationinhealthfairsandexpos.Additionally,Ms.Lillian’sOrganicTreatscanbepurchasedatmanyhealthfoodstoresthroughNewYorkCity.

Phone:212-875-7112Website:www.rawsoul.com

KARYNCALABRESE

KarynCalabreseisoneofthemostpopularandinnovativeleadersintheholistichealth industry, and the owner and founder of KARYN’s in Chicago, IL.KARYN’s includes a vegan rawfood restaurant where one can find delicious,organicrawfoodentrees,andaholisticcenterwhereclientsreceivenutritionalcounselingandotherholistictherapies.Karyn strives to create an all-encompassing environment of food, health,

guidanceandcarewherewecanallparticipate inourownwell-being.“Ifyoudon’ttakecareofyourbody,”Karynasks,“whereareyougoingtolive?”Karynhasbeenaguestonnumerous radioshowssuchas“ForYourHealth

Matters.”Shehasbeenfeaturedonlocaltelevisionnewsprogramsasanexpertin theholistichealthfield,andhasspokenat theBlackWomen’sExpo.Karynhas made numerous appearances on local and national television broadcasts,including“TheOprahWinfreyShow”and“BillCampbell’sCBSShow.”Karynhasdoneextensivecounselingwithclientsonafeebasisandforthose

who could not afford her services, on a charitable basis.Her ageless physicalappearanceandboundlessenergyatage56directlydemonstratehermessageofgoodhealth.Sheisaglowingmodelformenandwomenwhofeeltheneedto

changetheirlifestyles.Karyn’sphilosophyisthatwecanhealourselvesnaturallytocorrectdamage

done to our bodies from unhealthy environments and poor food choices. Herrestaurant and her philosophy have been featured in numerousmagazines andnewspaperarticles.Karynisanoftensoughtafterguestspeakerateventswithcommunityclubs,

churches,servicegroupsandyouthgroups.Shealsoenjoysprovidingdeliciousrawfoodsamplesandeventsatherrestaurant.Karynhasason,adaughterandtwograndchildren.Shehasbeenastudentof

classicalpianofor17yearsandstudiedactingattheTedLissSchoolofActingandattheJaneBrodySchool.ShecurrentlylivesathomewithherentrepreneurhusbandandBengaltigercat.

E-mail:karynraw@aol.comPhone:(312)255-1590Website:www.karynraw.com

ROSELEECALABRO

Oversixyearsago,RoseLeeCalabrobeganajourneythatwouldenablehertoachievethingssheneverthoughtpossible.ItstartedonJuly1,1992,whenRosewenttoseeanutritionistforahostofhealthissuesthatincludedhighcholesterol(239), high blood pressure (154/95), allergies, chronic fatigue, depression,hypoglycemia, hypothyroidism, early signs of cancer in her breasts and lungs,andaseverecaseofgout.Rosehadenduredthesehealthissuesforover20years,butwasnotmotivated

toaddressthemuntilherfatherpassedawayatage59fromlungcancerandhermother, age 69, died of heart failure. Her mother had also had high bloodpressure,highcholesterol,diabetes,andgout.Rosebeganseeinganutritionisteveryweektolearnaboutvitamins,minerals,

healthyfood,andtheroletheyplayinbetterhealth.Shebeganeatingalowfatdietandstoppedeatingredmeat.Thefirstthingshenoticedwasthatshebegantoloseweight,althoughthathadnotbeenheroriginalintention.Astheweightcame off, she began to feel better about herself and eventually made thecommitmenttoloseallherexcessweight.Shemadetwopromisestoherselfatthispoint:First,thatshewouldnevergiveup;and,second,thatshewouldnever

regain theweight. Covert Bailey and RhondaGates were a big inspiration inRose’slifeandfurtheredherknowledgeofweightloss,exercise,andnutrition.The first yearofherdiet,Rose lost 60pounds, herbloodpressuredropped tonormal, and her cholesterol dropped from 239 to 219. Rose struggled for thenextfewyears,sometimesgainingandsometimeslosingweight,butshenevergaveupandcontinuedhersearchforanswers.Rose eventually became a vegan. Her health continued to improve and her

cholesterol dropped to 198. In April 1996, she attended Pam Master’sintroductoryrawfoodclassandthensignedupforaneight-weekcourse.Withinthreeweeksherdietconsistedof80-percentrawlivingfoods.Shewasdelightedto find herself once again losingweight—up to three, four and five pounds aweek.Rose had finally found an answer to controlling herweight: raw livingfoods.Andthelongersheatelivingfood,thebettershefelt.Rosebegantochange—mind,bodyandsoul.Aftersixmonthsoflivingfood

herchronic fatiguewasgone,andshe lostanadditional55pounds—atotalof150poundsoffat.RosehasbeenonrawlivingfoodssinceApril1996,andherbodyhasgone

throughsomedramaticchanges.Hercholesterolhasdroppedto151,andshenolongerhaschronicfatigue,allergies,depression,hypoglycemia,hypothyroidism,gout,orcancer.Raw living foods have givenRose joy and a newpurpose for being on the

planet.Shehas experienced a spiritual awakening and closeness toGod.RoselivesinSantaCruzwhereshepublishesandpromotesbooksonlivingfood.SheistheauthorofLivingintheRaw,andhopestoonedaystartaretreatfacilitytoteachpeoplehowtheycanhealtheirbodiesandhaveradianthealth.

E-mail:roselee@rawlivingfoods.comPhone:(877)557-4711Website:www.rawlivingfoods.com

KARIECLINGO

Karie learned to love thekitchen fromherNana, yet shenever really enjoyedpreparing foodsuntil she found theRawFoodDiet.Starting in the late1990’sshefoundlike-mindedfriendsatthelocalHealthFoodstoresaroundSanDiegoandwhenshe“foundWolfe,DiniandArlininatree,”onthecoveroftheirfirst

book,Nature’sFirstLaw, she knew she had tomeet them, and…“the rest ishistory!” Karie watched, and participated in, the beginnings of the raw foodmovement and was swept along with it; to retreats at Harbin Hot Springs,Arizona;MauiforNature’sFirstLawsecondretreat,“wherealmosteverythingwas simplyblendedand tastedprettybland,butwewere ‘raw!.’…We reallydidn’tknowhowtodoatastyrawfooddietyet.”Butitwasn’tuntilKarie’swenttoaChef training inNorthernCaliforniaatLivingLight International thatheractualrawfoodpreparationgreatlyimproved.WhenherfamilymovedtoUtahshe “starved at first,” due to the lack of organics and fresh foods in her localgrocery stores at the time, but she started training and teaching and meetingwonderfulsupportallaroundtownand“wechangedallthat!”Theygottogetheroften for “kitchen fun” at her home where each in attendance would bring arecipe with the ingredients and they would, “Figure out how to make thesemysterious raw food recipes in our own kitchens,” saidKarie. “However, thebestpart,beyondthedeliciousmealswecreatedwerethelastingfriendshipsweforged.” Now Karie, her family, and her community truly benefit with moreawarenessoflivingfoodsinadailydiet.“Atanytime,wecandropintoAgi’sRawFood inProvoandgrabahealthy snack,or attendaweekly food lecturesomewhere inUtah, buy organics in every grocery store and drive up to SaltLakeCityandenjoyaleisurelyrawfoodmealatSage’sCafé.”Kariesuggestsforthosejuststartingout,“Startslow,onemealatatimeandbringyourfriendsandfamilyalongwithyou,respectingtheirdietdecisionsalways!Ifyourfriendswon’tcomealong,makenewones,butkeeptheoldfriendsanddefinitely,keepyourfamily!Afterall,loveiswhatmattersintheend.”

E-mail:eveskitchen@yahoo.comPhone:(801)234-0315Website:www.EvesKitchen.com

VERNCURTIS

VernCurtishaseatenalmost100%rawsince1999andbefore that,hewasanovo-lactovegetarianfor20yearsafterbeingatwo-hamburgeradayman.Vern’sinterest in raw foods arose when he wanted to go vegan, but saw too manyveganswho looked sickly or undernourished.The answer camewhen he readTheEsseneGospelofPeace,inwhichJesussaid“eatnotanythingwhichfire,orfrost,orwaterhasdestroyed.”also,“yourbodiesbecomewhatyourfoodsare,

your spirits become what your thoughts are.” Soon after learning about theEsseneway,Vernmet theBoutenko familyandbegan to collaborate and trainwiththem.Today’s he’s particularly enthusiastic about Victoria Boutenko’s green

smoothies,asdescribedinGreenforLife.Hesays:“Ihadhealthproblemsthatcleared upwith the help of herbs, fasting, cleansing and living theRawFoodlifestyle.When I occasionally eat a burrito or other cooked food nowadays, Ialmost always regret it.My system is just happier andhealthier on100% rawnutrition.”Atypicalday’smenuforVernwillbegreensmoothiesandnibblingfrom a nut tray during the day, along with snacks of about 4–5 bananas andVern’s rawcookies.Atnighthewilleatahugebowlofsaladwithhomemadedressingwithnuts,flaxoil,hempoil,avocadosandwhateverelseishandy.Vernhasbeenactiveinrawfoodpotluckgroupswhereverhelives,whichis

currently Salem, Oregon. He’s also very interested in the science behind rawfooddietandtheresponsibilityofmind.

ELLENW.CUTLER

EllenW.Cutler,DC,isachiropractorwhoalsoholdsamedicaldegreeandhasover 25 years of clinical experience. Dr. Cutler is one of the pioneers ofcontemporarynaturalmedicine.SheisthedeveloperofBioSET®,amethodofenergymedicinethateliminatesallergiesandresolveschronichealthconditions.Sheisalsoanexpertintheuseofenzymetherapyandhassuccessfullyusedthisapproach to treat thousands of patientswith chronic illness.Her expertise andclinical successes have established Dr. Cutler’s reputation for excellence. Herpeersinthisemergingfieldconsiderheraninnovativeleader.Throughherbooks,workshopsandpresentations,andmediaappearances,she

hasbecomearecognizedauthorityonenzymetherapyandallergytreatmentandteaches about these topics worldwide. Dr. Cutler travels extensively, givingprofessional seminars at least twice a month at conferences and universitiesacrosstheUnitedStatesandinEurope.Dr.Cutleristheauthorofthreebooksonnaturalmedicine.TheFoodAllergy

Cure (HarmonyBooks,2001);MicroMiracles,Discover theHealingPower ofEnzymes (Rodale, 2005); andLive Free from Asthma and Allergies (CelestialArts,2007).Dr. Cutler has been featured on CNN, The Discovery Channel, Fox News,

Lifetime, Alternative Medicine, QVC, KRON-TV (San Francisco), and

MSNBC. She is also a favorite guest on radio shows nationwide. Dr. Cutlerappears regularly in publications andmany newspapers throughout the US inwhichthereareBioSET®practitioners.Therearealsodozensofpapers,articles,andwebsitereferencestoherworkandtheBioSET®systemontheWeb.Dr.CutleristhedeveloperandfounderofBioSET®,ahighlyeffectivesystem

of healing and natural health. BioSET® emphasizes enzyme therapy andacupressure treatment for awide range of allergy-related conditions, digestivedisorders, immune dysfunctions, andmany other types of chronic illness. Dr.CutlerisfounderoftheBioSET®Institute,whichsupportspractitionertraining,publishesanewsletterforhealthcareprofessionals,andhostsapremierwebsite(www.bioset.net.)TheBioSET®,systemis taught throughaseriesofseminarsforhealthcareprofessionalsandworkshopsforconsumers.

Website:www.bioset.net

SHARONELAM

Sharonwasintroducedtotherawfoodsdietfouryearsago.Shehadcometofeel unbalanced and lethargic, anddecided to take steps to improveherhealthandwell-being.Sharonwasalreadyanavidreaderofhealth literature,andshesetouttoeducateherselfandexplorealternativetreatments.One of the first books Sharon read was Fresh Fruits and Vegetables by

NormanWalker.Next,shereadalloftherestofhisbooks,andalsopickedupConscious Eating by Gabriel Cousens, and The Kitchen Garden by SteveMerkowitz. Shortly thereafter, Sharon signed up for a 10-week course onpreparing raw foods. She was eager to learn everything she could about thelivingfoodsdiet.Sharon has since had a lot of fun in her kitchen creating new recipes and

experiencinganewwaytopreserveandenjoyacontinuouslyhealthylifestyle.Shehasshownmanyhowgratifyingrawfoodscanbeandsheregularlypreparescompleterawspreadsforherclose-knitgroupoffriends.

E-mail:Heartspace7@yahoo.comPhone:541-482-6097

JOHNFIELDER

JohnFielderoperatesClohesyRiverFarm inAustralia as ahealth retreat cumHygienicCentre.Heisthefounderoftheorganicfarm,theAcademyofNaturalLiving,andtheNaturalHealthSocietyofSouthAustralia.Heisalsoamemberof theBritishRegister ofNaturopaths, the Incorporated Society ofRegisteredNaturopaths in the UK, and the International Association of HygienicPhysicians.“Ihavethischildhoodmemoryofalwayswantingtoeatthefoodbeforeitwas

cookedandbeingtoldthatIcouldn’tdosoasitwouldmakemeill.”Johnsays.Yet, despite the cooked “three veg and meat” diet he was raised on, Johnsufferedconstantlyfrombronchitisandmigraineforthefirst28yearsofhislife.Hespentmoretimeathomethanatschool,developedarthritisat18andasthmaat28.As a result of an accident that hurt his back, John came into contact with

Chiropractic,andthroughChiropractic,NatureCure,andthroughNatureCure,NaturalHygiene.Hetriedall theotheralternatives,supplements,vitamins,andhomeopathicremedies,andfelttheywerenottheanswerhewaslookingfor.After working through his twenties as a tour guide, John enrolled at the

Naturopathic College of South Australia, studying Naturopathy, Chiropractic,andOsteopathy.KennethS.Jaffreybecamehisfirstmentor,andintroducedJohntotheteachingsofDr.SheltonoftheEdinburghSchoolofNaturalTherapeuticsandtoDr.E.B.SzekelyoftheRanchoLaPuertainMexico.Johnremembersanincidentthatcouldhavemeanthisdeath.Whenhelpinga

friend to buildwith timberwhich had been treated for termites, John becameseriously ill from handling the toxic chemicals, andwas incapacitated for thenext eight months. He used only hygienic methods to nurse himself back tohealth, and he found them very successful. He treated himself by periodicfasting,eatingonlyrawfoods,sunbathing,beingoutsideinthefreshair,bathingintheriver,andexercising,ashewasable.Atonestage,Johnspent13weeksongrapes and when they ran out, four weeks on pears. He was restored to fullhealth.Johnhas found iteasy tomaintaina100-percent rawfooddiet.Hestrongly

believesthatfoodisbestconsumedinitswholerawstatetoachievefullnessoflife,healthandhealing.Heisarawfoodovo-lacto-vegetarian–heeateggswhenhefeelsthatheneedsto(raw)andrawgoats’yogurttwiceaweek.

E-mail:academy.natural.living@iig.com.auPhone:+610740537786(TuFri,Sat),+610740937989(Mon,Wed,Thu,

Sun)Website:www.iig.com.au/anl

JACKIEANDGIDEONGRAFF

Jackie and Gideon Graff have been teaching raw food preparation and foodscience for the last eight years. They owned and operated The Sprout Café,knownworldoverforitsvariedanddeliciousrawfood.JackieisagraduateoftheUniversityofSouthCarolinawith aB.S.degree inNursing.Shehas fortyyearsexperience invariousareasofpatientcareandeducation.JackieGraff istheauthorofseventeenthemerecipebooks,andisagiftedrawchef,consideredbymany in the raw foodmovement tobe thebest in thecountry.Gideon is agraduate of Haifa Institute of Technology, Israel, in HospitalityManagement,andhasyearsofexperience inmanagingresortsand luxuryhotels.Theyworkgreat together as a team in the kitchen and demonstrate how easy, fun andsatisfyingrawfoodpreparationcanbefor thewholefamily.TheirDVDsNutsAboutCoconutsand“CountryBarbecueeachcontainabout12deliciousrecipes,demonstrated and explained. The DVD-rom feature lets you view and printrecipesfromyourcomputer.TheDVDsareprofessionallyproducedwith6highresolution cameras, studio light, sound, and original music. Scene selectionfeatureletsyoujumptotherecipesyouwanttowatch.

E-mail:jackie@sproutrawfood.orgPhone:770992-9218Website:www.sproutrawfood.org

JULIANHUERTA

ChefJulianhasbeenactively involved ingourmetLiving foodpreparation forthreeyears.Hegreatlyenjoyslifestylesthatallowforlearningandwellbeinginfunandeasyways.Hesharesthiswithpeoplebyofferingbrightnessinpeople’slives, spontaneous classes, theme based gourmet dinners, and a living foodsservicehestartedin2007called“GreenLife.”JulianstudiedmusicatBowlingGreen State University and is a lifelong violinist. Bicycling is his favoritemethod of local transportation as he likes the physical activity alongwith the

journey it brings. Also, he is very passionate about creating sustainablerelationships. Being part of a society that values all peoples needs equally issomething heworks for daily.He finds hope in realizing this vision,when hedoes activities that contribute to his well being, as well as the well being ofothers. “A long journey becomes joyful when each step enables joy, or… isenjoyable.”Thatis,helikestofocusonanenjoyingeverystepoftheway,whileletting the goal change as new information comes to light. Following this,currently Julian findshis self balancingpreparing living foods,withdesigningorganizationstosustainablyprovideneedbasedservices.

Email:Julian@greenlifecafe.netAddress:135LibertySt.SESalem,OR97302Website:www.greenlifecafe.net

JULIANO

JulianowasraisedinLasVegasintherestaurantworld.Atamereeightyearsofage,hequitschoolandhistrainingbegan.JulianoSr.,athirdgenerationmasterchef to celebrities and Arab royalty, was his teacher, passing down all of hisancestralsecretsandinternationalculinarywisdom.WhenJulianoturned15hewasalreadyburnt-outonrich,gourmetfoodsand

became a vegetarian, turning to books to formulate some sort of diet. As theyearspassed,andthemoreheread,thesmarterandthemorerawhebecame.OnAugust27,1995,JulianoopenedJuliano’sLivingCuisine,arestaurantin

San Francisco. Instantly patrons and press took notice and began to fill therestaurant.Newspapers andmagazines exploded in awe,with Juliano on theirfront covers, and stories about the amazing, new cuisine he conceived.HarperCollins Publishingwas next to the feeding frenzy and publishedRAW:The UnCook Book. The hardback, full-color book took roots in a smashingwave,expandingpeople’smindsastheyscannedovertheperfectlyhealthyraw,organic, vegan versions modeled after junk food. Never before have pizza,cheese burgers, enchiladas, falafel, breads, cakes, cookies and pies beenreplicatedinsuchamanner.AsJulianosays,“It’sthewayeveryonewantstoeatbutdoesn’trealizeexists!”Juliano compares his food to the pyramids of Egypt, indicating that their

production created no trash and nothing detrimental to the environment. His

RAWcuisineismadefromallnon-packagedandunprocessedfoodsthatcome,notfromafactory,butdirectlyfromtheground,atreeorabush.In theyear 2000, Julianoventured toHollywoodwithhis unique cuisine in

pursuitofeducating,entertainingandnourishingeveryone throughaTVshowandnewrestaurantJuliano’sRaw,inSantaMonica.

PEGGYKENNEY

Peggy Kenney a Premier Tropical Fruit Horticulturist and Agriculturalconsultant. InternationalPlantcollectionexplorations toHonduras,CostaRica,Ecuador, and Colombia. Developed and managed South Florida’s showcaseseventy-five acre tropical fruit grove. Peggy conceived, developed andimplementedallphasesofaseventy-fiveacregrovefromstart-uptoproductiontomarketing throughout the United States. This tropical fruit grove producedeighteenvarietiesofMangosonfiveacres,sixvarietiesofLycheeontenacres,four varieties of Longan on ten acres, four varieties of Carambola on fifteenacres, Atemoya, Passion Fruit, Black Sapote, Sapodilla, Jakfruit, Canistel,Loquat, Kumquat, Pomelo, and smaller commercial quantities of MammaeAmericana,WaxJambu,Jaboticaba,GreenSapote,Bilimbi,Spondias,Allspice,Rheedia,Cherry of theRioGrande, Santol,Tamarind, Persimmon, Illama andothers.AfteryearsofglobetrottingPeggydecidedtosettledown.Peggyhasalways

enjoyedcookingandbaking.Hermother,MaryChristieKenneyparticipatedinthecompetitivecookingcircuitandwonmanyawardsforheroriginalrecipes.WithheryearsintheagriculturalfieldavegandietwasanaturalforPeggy.

Shehasalwayshadherowngardentofeastfromandplentyoftreestopickthefruits of her labor.One of hermost favorite fruits has always been the cacaoplant.Shehasgrownthe treeandprocessed thefruit.The tree isbeautifulandthefruitisspectacular,itsshapeandcolorareamazing.AnotherfavoritetropicalfruitistheChocolateSapote,ahardytropicaltreeofthepersimmonfamily.A note from Peggy: “The benefits of a healthy chocolate solid nugget or

beverage, high in natural antioxidants with blueberries the Açai berry aremultifold.Asscientificresearchhasdiscovered,cookingfoodstakesawaymostof the nutrients. This is also true for processing cocoa. During the typicalprocessingofthecacaobeantheheatwilldestroymostofitsnaturalnutrients.ItwasnotuntilXocai(tm)developedthecoldprocessofcocoathat thecompletesetofcacaonutrientshavebeenmadeavailabletobenefitahealthylifestyle.”

Email:Peggy@MakeItBigWithChocolate.comPhone:360–446–3060Website:www.MakeItBigWithChocolate.com

DAVIDKLEIN

From the age of 17,DaveKlein’s robust health began to gradually decline.Aheavy eater of meat and junk food, his physical and mental energies quicklydeterioratedoveraperiodofsixmonths,andhewasdiagnosedwithulcerativecolitis. Dave was hospitalized and given medicines. The symptoms subsided,temporarily,butthedrugsfurtherruinedhishealth.Eighttortuousyearsensuedwithcolitisflare-upsandoff-and-ondrugtherapy.

Atage26,Davewasreducedtoaweak,sicklyshadowofhisformerself,andhisnervoussystemwasshattered.Eachofthesevengastroenterologistshesawsaid thatdiethadnothingtodowith thecauseofhisdiseaseandtherewasnodiet or natural approach that could help anyone overcome ulcerative colitis.Davewasnotsatisfiedwiththeirposition.AfteranexamconfirmedthatDavehadadvancedulcerationsthroughouthis

colon, his gastroenterologist recommended that he either try an experimentaldrugthatknocksouttheimmunesystem,orhavehiscolonsurgicallyremoved.Uponhearingthis,Daverealizedhe’dbedeadsoonifhedidn’tfindananswerhimself.In 1984, Dave found a Doctor of Natural Hygiene, Laurence Galant, who

introducedhimtotheNaturalHygieneconceptsofself-healingandeatingarawfruit-based diet. Dave threw away his medicines, divorced himself from allmedical intervention for good, and gave up all meat and dairy forever. Headopted a fruit-based diet with which he quickly healed and his energiescontinuously increased.Soon,hewasable toenjoyeatingand lifeagainashebegananewhealthful lifestyle.Hehadsethimself freeof illness,doctorsandmedicinesforgood,andeventuallyattainedvibrantrobusthealth.DaveisnowacertifiedNutritionEducatorandhashelpedover1,000colitis

and Crohn’s sufferers recover their health. He is the author of Self HealingColitis&Crohn’s,andco-authorofYourNaturalDiet:AliveRawFoodsandSelfHealingPower!HehaspublishedLivingNutritionMagazinesince1996,andiscofounder ofHealthful Living International, a health organization that teachesNaturalHygiene.HeisalsoapartnerinRawPassionProductions,whichholdsseminars and Rawstock festivals. Today, at age 45, Dave enjoys excellent

youthfulhealth.

E-mail:dave@livingnutrition.comPhone:(707)827-3469Web sites: www.livingnutrition.com; www.colitis-crohns.com;

www.healthfullivingintl.org; www.raw-passion.com; www.rawstock.us;www.rawndelish.us

KARENKNOWLER

Karen Knowler is the Managing Director of The Fresh Network, one of theworld’smost extensive and comprehensive raw and living foods organization,basedintheUK,andauthorofseveralpublications,includingFeel-GoodFood:AGuidetoIntuitiveEating,Pure&Simple:RawFoodPrep&MenuPlanning,and Diary of a Raw Pregnancy. Karen divides her time between running theNetwork, writing, speaking, networking and consulting, both nationally andinternationally,andspendingtimewithherfriendsandfamily.Karendiscovered rawfood in thespringof1993,atage20. Inspiredby the

powerfulchangesshefeltandsawinherselfassheaddedmorefreshfoods toherdiet,shewent lookingforasmuchinformationonthesubjectasshecouldfind.VerysoonintohersearchshespottedatinyadinTheVegetarianmagazineforTheFreshNetwork,which read:RawFood forVibrantHealth!She joinedthenetworkshortlyafter,andsoonbecameoneofitsmostpro-activemembers—littledidsheknowthatonlyfiveyearslatershe’dberunningtheorganizationherself!Intheyearsthatfollowed,Karenwastofacemanychallenges.InApril1984,

just a year after adopting amore rawdiet,Karenwas diagnosedwith “severecervical cell abnormalities” after a routine smear test.Shewas advisedbyherdoctortohavelasertreatmentassoonaspossible.Knowingthatshehadtotakeherconditionseriously,yetinthebackofhermindawarethattherewasanotherway,shedecidedtotakeresponsibilityforherownhealthandadoptedanallrawdiet,tookwheatgrassjuice,andalsopracticedvisualizationtechniquestoseehercellshealthyandwellagain.Whenshewasre-testedsomemonthslaterhertestcamebacknegative—shewascompletelyclear.Further inspired to teach and spread the word about the benefits of eating

naturally,Karenspenteverysparemoment readingandresearchingherchosen

subjectforthenext4years,untilshefinallycametomaintaina100-percentrawdietonapermanentbasis.Atthispointshetookontheroleasco-coordinatorforTheFreshNetwork,andtherestishistory.Intheyearssince,KarenhasexpandedtheNetworktoofferahigherlevelof

help and support. It provides a massive array of raw resources and events,publishesitsownmagazine(GetFresh!)andhasauniquemembershippackage,plusFreshGroupsaroundtheUK.“Andthisisjustthestart!”saysKaren,whoclearlyisonamission!Nowinher thirties,Karen isamotherand is lookingforward todeveloping

deliciousrawmealsforhernewfamilyasmuchassheistointroducingtheUKtogourmet rawcuisine throughall the events andpromotion shehasplanned.Shemaintainsthatherphilosophyissimple:“Ifyoufeedyourselfright,youfeelmuchmore able to take life on andmake themost of it in everyway.Whenpeople begin to experience raw energy for the first time it can be truly life-changing,likefinallysomeoneswitchedthelightbackon.”

Email:karen@fresh-network.comPhone:+44(0)8708007070Website:www.fresh-network.com

VIKTORASKULVINSKAS

ViktoraswasborninLithuania,at thebeginningofWorldWarII,andcametothe United States in 1950. He received anM.S. Degree in PureMathematicsfrom the University of Connecticut, and was a computer consultant for fouryears for Harvard University, the Massachusetts Institute of Technology, theSmithsonianAstrophysicalObservatory,andtheApolloProject.Just likeeveryoneelse,Viktorasconsumedlargeamountsoffastfoodinhis

youth—sometimes asmany as threeMcDonalds hamburgers in a day. He atemostly cooked food, drank, usedmedication, and consumed up to 20 cups ofcoffeeand3packsofcigarettesperday.Heatemorethanmost,didnotrest,andwasoverworked.Hedidnotdrinkwater.Hedidnotexercise.Thecombinationofallofthesefactorsdidextensivedamagetohishealth.By

his mid-twenties, Viktoras was suffering from advanced arthritis, edema,insomnia, tumors, hardening of the arteries, hair loss and graying, migraines,systemic pain, hypoglycemia, depression, chronic fatigue, environmental

sensitivity,allergies,ulcers, skindisorders, sinusproblemsandat least5coldsperyear.Viktorassayshefeelsfortunatetohavebeenthisill,becauseitforcedhimtomakeseriouslifestylechangestoimprovehishealth.“Iwouldhavebeendead longago,”hesays“if Ididnotupgrademylifestylechoices.”Hisbookscapturethisphysical,mental,emotional,andspiritualtransformation.Forhelp,afterworkingwithseveralnaturopathicdoctors,ViktorasjoinedRev.

Ann Wigmore of the Rising Sun Christianity, where she was pioneeringwheatgrass therapy for individualswith incurablediseases.After several yearstogether, working and conducting research, they decided to join forces andcofoundedtheHippocratesHealthInstitute(www.hippocratesinst.com).As a self-taught live food nutritionist, Viktoras was the personal health

consultanttocomedian/activistDickGregoryduringhis900-milerunforpeace.WhiledoingresearchforhisownbookatHarvardMedicalLibrary,Viktoras

discovered the manuscript of Dr. Edward Howell, MD, The Status of FoodEnzymes inDigestion andMetabolism. Hewas granted permission to publish10,000copiesunderthenewtitle,FoodEnzymesforHealthandLongevity,andwrote thenew introductionhimself.Thiswas the firstbook togo intoprint inEnzymology and it laid the foundation for all future popularization of foodenzymesandlive/rawfoods.ViktorasistheauthoroffivebooksandhascontributedarticlestomanyNew

Age journals, among them, Vegetarian Voice, Vegetarian Times, VegetarianWorld,HealthStreetJournal,NewLife,MagicalBlend,Alternativesandmanyothers.He has given seminars for theWorld Symposium on Humanity in Canada,

Australia,thePhilippinesandGermany,andhaslecturedwellover10,000hoursatsucheventsastheNewEarthExposition,theWholeEarthFestival,theWorldVegetarianCongress, theCancerVictimsandFriendsConvention, theNationalHealthFederationConvention,andothers.

E-mail:youthing@alltel.netPhone:1-870-867-4521Web sites: www.naturalusa.com/viktor/;www.bluegreenorganics.com/viktoras/ www.youkta.org;www.youthing101.com

JOHNLARSEN

For Master Raw Food Chef John Larsen, the joy of creative food inventionbegan many years ago. At a very young age, John would concoct differentcombinations of lotions and shampoos in his family’s bathroom. Soon, hismotherrecognizedhis innateneed toprepareandmix,andgavehimreal foodingredients to experimentwith. Johnbeganwith traditional fare—creative eggdishes,unusualsandwichcombinations,anddifferentblendsoffruitsmoothies.Attheageofsix,Johntragicallylosthisfatherinacaraccident.Forseveral

yearsafterwards,hesoughttosoothethepainofthislosswithsugaryandfatty“comfort foods.”Both John andhismother gained a lot ofweight during thisperiod,whichwas compounded by the ill feeling that results from consuminglargequantitiesofunwholesomedenaturedfoods.Johnchangedhispatternofeatingatjusttenyearsold,awakingonemorning

to announce that he was no longer going to eat this way. He wanted to loseweightandbehealthier—hewasswearingoffsugar!Noonethoughtthatthiswhimwouldlastverylong,forhowmuchwillpower

doesaten-year-oldhavetoavoidsugarandfat?Alot,inJohn’scase.Halloweencamearound,alongwithholidaysandbirthdays.Johnstayedtruetohisgoal,totheastonishmentofhisfamilyandfriends.Hewentontobecomeavegetarianinhigh school and has remained very health conscious throughout his life. Notsurprisingly,Johngravitatedtowardsworkasachefafterhighschool.Duringhis12-yearcareerasaprofessionalchef,Johnhascookedinfour-star

restaurants,cateredforprivateevents,andprepareddifferentstylesofcuisineupanddowntheWestCoast.Thejourneytorawfoodsbeganwhiletravelingfiveyears ago; John’s seat companion turned out to be a raw food enthusiast andchef. After talking for hours about this exciting new style of cuisine, Johnchangedhisapproachtofood,metandbecameastudentofVictoriaBoutenko,andlaterthatyear,ranthefirstrawfoodcaféinAshland,Oregon.Johnenjoysethnicfoods,especiallyMexicancuisine,andhasinvestedagreat

dealofhisenergyincreatingrawrecipesthatreplicatethecookedethnicdishesthat he and his wife Hamsa love. John is currently a living foods chef for aprivate household in the Ashland area and continues to cater raw food forfestivals and individual customers. Friends and clients are constantly beggingJohntosharehisdeliciousrecipes,relishedbysomanyinAshland’sexpandingrawfoodcommunity.Thisisthefirsttimethatasampleofhisrecipeshasbeencommittedtoprint.Johnplanstopublishanextensivecollectionofhisowninthenearfutureandwillbeopeningarawfoodrestaurant,Luminescence.

E-mail:threelarsens@charter.netPhone:541-488-0931Website:www.NewParadigmNutrition.com

JALISSALETENDRE

Jalissawas born in PuertoRico,where delicious exotic fruits abound all yearlong.ThetraditionalPuertoRicandietconsistsmainlyofrice,beansandchickenwith a lot of fried foods and very few raw vegetables. The only raw veggieJalissarememberseatingasachildislettuce.Jalissa had chronic tonsillitis growing up, and received many shots of

antibiotics. She became overweight andwas often sick.At the age of 18, shemovedtoTulsa,Oklahoma,whereshelearnedtoeatsaladsanddiscoverednewvegetables.Shealsodiscoveredbarbecuedbeef,andateiteventhoughitmadehersick.Herfavoritehobbywaslookingatmagazinesandbookstofindandtrynewrecipes.Jalissa was married in 1999, and moved to Montreal, Canada. Before the

wedding, some of her friends asked her, “Are you really going to marry avegetarian?”She laughed and told them shewould try to bringhimback to a“normal” diet. Little did she know that she was the one who was going tochange.Jalissa’s husband convinced her to start reading books andwatching videos

aboutnutrition.Sheattendeda3daytrainingworkshopwithGeorgeMalkmus,thefounderofHallelujahAcres,onachievingoptimumhealththroughthelivingfoods diet. Jalissa began to realize the importance of nutrition. She stoppedeating animal products, and noticed an improvement in her health. Herchronically inflamed tonsils shrunk and she did not get a single cold or fluduringherentirefirstwinterinCanada.Jalissabecameinterestedinvegancooking.ShemettheBoutenkos,and,after

tasting theirdishes, learnedhowdeliciousrawfoodcouldbe.Jalissastarted toexperimentonherown,preparing rawfoods in tastynewways.Togetherwithher husband, she organized conferences in which he talked about healthynutritionandsheprepared rawmeals foreachguest toeat.Themanypositivecomments from thosewho attended these dinners led Jalissa towrite her firstrecipebook,TheDelightsofLivingFood,availablenowinEnglish,FrenchandSpanish.Jalissacontinuestoencouragepeopletoaddlivingfoodstotheirdiet.Shehopeswewillenjoyherrecipesandhaveagoodtimearoundthetable.

E-mail:info@jalinis.comPhone:(514)898-8273Website:www.Jalinis.com

ELAINALOVE

ElainaLoveisaprofessionalrawfoodchef,instructor,author,andfounderandoperatorofPureJoyLivingFoods.ElainahasbeenapresenterateventssuchasTheSouthBayVegetarianFaire,

The Portland Raw Foods Festival, Raw World, Nature’s First Law’s Edenretreats, andmanymore. She also conductsmonthly classes inCalifornia andtravels nationwide to personally train people in their own kitchens. She hascateredrawfoodretreats,events,andweddingsformanyrecognizedleadersinthe living foodcommunity.She spokeand taughtculinaryclassesat the2001,2002,and2003PortlandRawFoodsFestival.ElainaandMattSamuelsonco-createdthemenuatDavidWolfe’s2002book

release party and headed the team of chefs to serve the largest raw food finedining event yet presented. With a total of 300 plates served, the party wasregardedasatrueaccomplishmentintherawculinaryarts.Elaina’srecipeshavebeenpublishedinternationally.Sheisafacultymember

fortheLivingLightCulinaryArtsInstitutewhereshehelpstoconductweeklongrawfoodtrainingsforprofessionalchefsand instructors.She isalsoamomtoDominic, age 7, and she understands how to teach kids to enjoy healthy,deliciousfoods.

E-mail:elaina@purejoylivingfoods.com;raw4life@yahoo.comPhone:(831)338-1104,(831)477-0129Website:www.purejoylivingfoods.com

RHONDAJ.MALKMUS

RhondaJ.MalkmuswasbornandraisedinnorthcentralIowa.Duringherjuniorhigh years she became a Christian and dedicated her life to the Lord. Aftergraduation,sheleftthefarmandlivedinvariouscitiesintheMid-West,finallysettlinginPrairieduChien,Wisconsin,nestledalongtheMississippiRiver.

In1981aneventoccurredthatwouldchangeRhonda’slifeforever.Shewasinvolvedinacar/traincollisionthatcouldhavebeenfatal,andcreditsGodforinterveningtoprotectherandherpassenger.Bothwalkedawaywithnobrokenbones. The accident left Rhonda with arthritis in every joint in her body,however.WhenshemetDr.Malkmusin1990shewasinconstantpain.Whenheshared

the “Hallelujah Diet” with her she decided to try it. After being on the“HallelujahDiet”ashorttime,sherealizedthatthepainwasbeginningtolessen.Within a year she couldnot onlywalk a blockbut a 15-minutemile. Shehasbeenonthedietforyearsnowandallherpainfromthecaraccidentisathingofthepast.Dr. George and Rhonda Malkmus initiated Hallelujah Acres in 1992 as a

Christianhealthministry tohelpalleviate thesuffering theywereseeing in thelivesofsomanypeople.TheirgoalistohelpleadpeoplebacktowhattheyseeasGod’soriginaldietformankind.Theyhavebroughtnewhopeandhealthtomultitudeswiththemessage,“Youdonothavetobesick.”Theyhavetakenthisministry to theworldwithnewsletters,books,andDr.Malkmus’ seminarsandradio and television appearances, including the 700 Club. Since 1993, Dr.MalkmushaspublishedBack to theGarden, a freenewsletter thatgoesout tomore than 100,000 households.His two previous books—WhyChristiansGetSickandGod’sWaytoUltimateHealth—havehadan incredible impact.Everyday,hundredsofpeoplewriteorcallHallelujahAcres tosayhowthesebookshave changed their lives. Now, with Recipes for Life…from God’s Garden,Rhonda Malkmus has provided the most detailed information yet on how toreturntothe“God’soriginaldiet.”PresentlyGeorgeandRhondaMalkmusarefulfillingthedreamof“Hallelujah

Acres”byproclaimingthemessage“YOUDON’THAVETOBESICK!”totheworld.Theirbooksandnewslettersaresentaroundtheworld.RhondaMalkmusisalso thefounderandhostof theAnnualWomen’sRetreatheldatHallelujahAcres inShelby,NorthCarolina, forwomenwhowant to experienceadeepercommitmenttotheirdietandtheirreligion.

Email:ministry@hacres.comPhone:704-481-1700Website:www.hacres.com

ELYSAMARKOWITZ

Asanauthor,gourmet raw foodchef, radioandTVhostess,Elysahas awidespectrum of interests in the health and personal growth arenas.Most recently,Elysa produces and hosts Opening New Doors, an Internet radio program onwww.HealthyLife.Net.Thespotlightisonauthorsandother“famousfolks”whoopenthedoorsofhealth,healing,andhope.Hervivaciousandenthusiasticstyleiscontagious.Herfoodisdivine.Herinterviewsareperceptiveandinsightful.In1991,ElysabegantapingthefirstWestCoastTVprogramaboutrawand

living food preparation. Episodes of Elysa’s Raw & Wild Food Show areavailable inDVDformat.Oneachepisode,Elysaandher talentedguest chefsteachviewers toprepareawidevarietyof rawand living foodmenus.Elysa’sshow strives to demystify gourmet raw food preparation, and simplify yourkitchen experience.Her goal is to show you how to create live food culinarymasterpiecesinyourownhome.Elysa’sexperiencewith raw foodbeganwhenhermotherdiedofcancer. “I

realizedthatIneededtoadapttoahealthierlifestyleinordertoavoidthesamefate,” Elysa says. Elysa’s interest and introduction to raw and living foods isdetailed inachapterofhersecond recipebook,WarmingUp toLivingFoods.She is also the author ofLivingWithGreen Power: AGourmet Collection ofLivingFoodsandSmoothiesandMore—FortheHealthofIt!

E-mail:elysatv@earthlink.netPhone:760-251-7488Website:www.galaxymall.com/health/livingfoods/aboutmarketplace.html

PAULNISON

Untilhewas19yearsold,PaulNisonate theStandardAmericanDiet (SAD).Thenhereceivedawake-upcall,andwasdiagnosedwithulcerativecolitis.Foryears,Paulenduredalonglistofpainfulsymptoms.Everytimehewent

to thedoctor,hewas told tostayawayfromcertain foods temporarily.Afterawhilehewouldfeelbetterandresumehisnormaldiet.Soonafter,hewouldgetsickagain.Paul started to see a pattern.He stopped eating dairy altogether, then eggs,

meatandsugar,andtoldhisdoctorhefeltbetterwithout thesefoods.Shetold

himthatfoodhadnothingtodowithhiscondition.At 23, Paul left his stressful job in the financial district inNewYork as an

officemanagerforabigWallStreetcompany,andmovedtoWestPalmBeach,Florida. He was still having colitis flare-ups, but not as often or severe. Byseemingly sheer coincidence, he moved near a place called The HippocratesHealth Institute. Paul would visit the institute often during his daily walksaroundtheneighborhood.Attheinstitute,Paullearnedabouttherawfoodlifestyleandaboutlivefoods.

He immediatelyputhimselfonan80-percent rawfooddiet. Itmadeenormousdifference to Paul’s health, and he stuckwith it—even though his doctor saidthatrawfoodswerenogoodforhiscondition.At25,PaulmovedbacktoNewYorkandresumedworkingthestressfuljob

hehadleft.InNewYork,hemetmanypeoplewhoadoptedarawfooddiet,andbegan reading more books on the raw diet and lifestyle. In a bookstore inManhattan Paul found a book byDavidKlein calledTheFruits ofHealing-Astory about a Natural Healing of Ulcerative Colitis. It was exactly what heneededtoread.HethenheardDavidWolfeofNature’sFirstLawspeakingonalocal radio showabout the rawfooddiet.Soonafter,hedecided to switch toa100-percentrawfooddiet,andjoinedarawfoodsupportgroup.ThemorePaulgotinvolvedwiththerawfoodlifestyle,themorepositivehis

outlookbecameonlife,andhishealthconsistentlyimproved.Sincegoing100-percentraw,Paulhascompletelyovercomeulcerativecolitis.

He feels better than ever and has become increasingly inspired about life.Hequit his stressful job and began working as a rawfood chef in a vegetarianrestaurant.Heorganizesrawfoodpotluckseverymonth.PaulisauthorofRawKnowledge,RawKnowledgeII,andTheRawLife.He

has been featured on The Food Network and in several magazines andnewspapersaroundtheworld.HeleadsarawfoodsupportgroupinNewYorkCityandisfeaturedonarawfoodtelevisionshoweveryweekinNewYorkCity.Hetravelstheworldgivinglecturesontherawlifeandteachesfoodprepclassestoshowpeoplehoweasyandfuntherawlifecanbe.

E-mail:paul@rawlife.comPhone:9174072270website:www.Rawlife.com

PHILIPMcCLUSKEY

Philip McCluskey is a 31-year-old entrepreneur, motivational speaker, andauthor,andispassionateaboutrawfoods!Beingoverweighthisentirelife,andafter30faileddietattempts,hesurpassedmorbidobesityandskyrocketed toamaxweightof400lbs.Hethoughtgastricbypasssurgerywastheonlyoption,andafteramonthoftestshewasreadytohaveitdonewhenhediscoveredrawfoods.Heswitchedtoeating100%rawveganovernightandhasneverbeenoffadaysince.Todatehehaslostover200lbsandisonthefast tracktorediscoveringhis

life in a way he never thought was imaginable. Everything in his life haschanged including his health, mental clarity, spiritually, job, and a newfoundpassion for raw food. He decided to share his message through inspirationalblogs,videos,pictures,andadvicethroughhiswebsiteLovingraw.com.Hetoursthe country speaking about his experiences with overcoming obesity, healthyweightloss,his100dayjuicefast,andbreakingpatternsofemotionaleating.Hehas also embarked upon writing his first book, which should be available instoresnextyear.

E-mail:lectures@lovingraw.comwebsite:www.lovingraw.com

KARENPARKER

Karen Parker is Master Chef and Culinary Consultant for the Tree of LifeRejuvenationCenterinPatagonia,Arizona.Herculinaryexpertisecombinestheconcepts of elegant and gourmet cuisine with raw and living foods. Becauseflavor is the true ambassador of any dietary culture, her approach fusessumptuousflavorsandtextureswiththeartistryofnature,stimulatingthesensesandsatisfyingthediner’sphysicalandemotionalfaculties.Karen’s role atDr.GabrielCousens’TreeofLifeRejuvenationCenter is to

counselclientsone-on-oneinregardtolivefoodpreparationandtheindividual’sgoals. Those goals range from lifestyle implementation issues, includingnutritionalandhealing-relatedconcerns,aswellasthedemandsofone’sfamily,time,andwork.Karen’sparticularfocusistoprovidepersonalizedinstructionsothatclientscaneasilycreatetrulydeliciousmealsthattasteevenbetterthantheircookedcounterparts.SheprovidesthisserviceattheTreeofLifeandalsotravels

toclients’homesaroundthecountry.Sheisalsoavailableforrestaurantandspamenuconsultations.Karen is also theLead Instructor for theculinarycomponentof theMasters

Program inLiveVeganNutrition,offered through theUniversityof IntegratedLearning.KarenisthrilledtobeapartofthefirstMastersprogramintheworldfocusing on the live food lifestyle. She facilitates gourmet food preparationclasses in the Live Food Chef Apprenticeship Program and in specialtyworkshopsattheTreeofLife.BeforerelocatingtoArizonaandtheTreeofLife,Karenofferedworkshopsin

livefood nutrition and its preparation in the state of Washington, often inconjunction with yoga retreats. She holds a Bachelor’s degree from theUniversity ofNevada, and did her coursework inEnvironmentalManagementandinNutritionandfieldworkinCostaRica,Panama,andGuatemala.

E-mail:gnoSister@yahoo.comWebsites:www.sunraw.com;www.quantumraw.com

RHIO

Rhio is a singer, actress and author, aswell as an investigative reporter in theareaofhealth.Asaperformer,shehasappearedonover50TVshows.CurrentlysheiscompletingaCDalbumcalledTimetoStartBelievingAgain,10originalsongs which cover environmental and raw food related themes. Rhio is ofHungarian-CubandescentandcompletelyfluentinSpanish.CNNandAmericanJournalairedstoriesontherawfoodlifestylefeaturingRhio.Sheisconsideredanexpertintheareaofrawandlivingfoods.A series of videos is in the works, entitledWhat’s Not Cookin’ in Rhio’s

Kitchen, which will demonstrate how to prepare some of the easy, but lesserknownrawfoods,likeyogurts,seedcheesesandicecreams.Thisserieswillalsoincludeall categoriesof foodswitha special focusondeliciousandsatisfyingmaincoursedishes.ThefirstDVDintheseriesissetforreleaseinMay2008.Rhio is a passionate activist against the genetic engineering of seeds/plants,

animals andpeople.Shebelieves that themultinational corporations, and theirpoliticalalliesinthegovernment,thatarepromotingGEdemonstrateaflagrantdisregardanddisrespectfortheintegrityoftheNaturalWorld.Withanestimated60–70% of foods in the supermarkets contaminated with GMOs that remainuntestedandunlabeled, thepublic isbeingforced tobe theguineapigs in this

colossalexperiment.Rhio lecturesacross thecountryperiodically,encouragingpeople to take grassroots action to getGE food production banned from theircommunitiesandattheveryleastlabeledandtested.Asanavidorganicgardener,Rhioiscurrentlydevelopinganorganicfarmin

upstateNewYork.Shehas incorporatedpermacultureprinciples andcreated adiverse variety of heirloom fruits, berries, nuts, vegetables, herbs, and wildediblesontheproperty.Rhio hosts an internet radio show that can be heard all over the world at:

www.tribecaradio.net. Rhio also covers national and international informationabout the raw/live food lifestyle on her extensive website:www.rawfoodinfo.com.Sheoffersamonthlynewslettertopeoplewhojoinherfreee-zyne.Periodically,RhiohostslivingfoodpotluckdinnersatherspectacularTribeca

loftindowntownManhattan.Shealsooffersclassesonhowtopreparerawandliving foods for students in both English and Spanish. Medical doctors, whobelieveinthebenefitsoftherawlifestyle,regularlysendhertheirpatientstobetrainedinrawfoodpreparation.

E-mail:Rhotline@aol.comPhone:(212)343-1152(hotline)Website:www.rawfoodinfo.com

EDDIED.ROBINSON

EddieRobinsonwasbornwith thedesire tobea chef inhisblood.Hismom,grandmother, aunt, sisters, brother, and everybody else in his family have hadtheir hands in the food service pot. As the eldest son, Eddie rememberspreparing meals for his siblings at the age of 11. For several years EddiepreparedandservedevocativevegetarianmealsfortheSivanandaYogaCenterinNewYorkCity that had aspirantswaiting in line for seconds. Sowhen hiswife, Lillian, needed a chef to preparemeals for her living foodsworkshops,Eddiewasthenaturalchoice.Havingbeenonthelivingfoodspathforseveralyears, Eddie had already created many tasty dishes as the family chef. Hisartisticeye,creativityandnaturalabilityhaveledhimtocomeintohisownasamasterraw/livingfoodschef,turningoutsumptuouscreationssuchas“DeLimePie,” and “Spicy Spring Rolls.” Living the living foods lifestyle continues to

broadenhisexperienceasaliving/rawfoodschefandteacher.

Phone:212-875-7112Website:www.rawsoul.com

JULIEF.RODWELL

RodwellwasbornintheUKandraisedonasmallfarminnorthernYorkshire,soshe grew up eating healthy home-grown bacon, eggs, cream, potatoes, rabbitsandvegetables, includingnettlesandwhole-wheatbreadmadefromlocalflourpurchasedbythesack.Sweetfoodswereararetreat.ShehaslivedandworkedinNorthAmericaherentireadultlife,carvingouta

technical analysis and writing career in transportation and public policy. Herexpertiseincludesaviation,commuterandfreightrail,bustransit,pipelinesandhighways. Since 1983 she’s been the author of a nationally published collegetext-book,Essentials ofAviationManagement. Shewas the coordinator of thefirstEnvironmentalImpactStatementforBoston’s“BigDig”intheearly1970s(anddisavowsall leaks!). Julie isalsoa foundingmemberofNorthAmerica’sfirst owner-built “cohousing” community, Winslow Cohousing on BainbridgeIsland, Washington where she lived for 7 years. She currently serves as theWashingtonStateDepartmentofTransportation’sCoordinationBranchManager,leading a teamwhich assists 24 regional transportation planning organizationsaroundthestatetoaddressthemanyissueswhichfacethem.Inher free time,Juliedesignsone-of-a-kindbeadedstoneandglass jewelry,

partlyasafundraiserforwomeninprison.Forthepastcoupleofyears,shehasbeen assisting Toastmasters International to operate a club inside a women’sprison,andthefundraisinghelpspaytheirclubdues.Shebelievesthathelpingwomenprisonersspeakwellontheirownbehalfisalifetimeskillthatwillaidthemimmeasurablywhentheyre-entertheoutsideworld(as99%ofthemwill).She first got involved in the raw food movement on a whim in 2001 and

discoveredthatarawdietnotonlybroughtaboutmanyhealthimprovementsbutincreasedhermentalandspiritualclarity.ShewastheleadcontributingeditortothefirsteditionofTheCompleteBookofRawFood,publishedin2003andisthecontributingeditorofitssecond,2008edition.“Beingcreative,herdingcatsandhammeringorderoutofchaosarewhatIlovebest,”shesays.Whilenota100%rawfooder,Juliesaysthatthefarthershegetstoward100%,themoreenergized

andempoweredshefeels.She’stheproudmotherofabeautiful27-yearolddaughter,Virginia.

E-mail:Julie.cfd@ccountry.netPhone:360-402-8454

RITAROMANO

RitaRomanohashadauniqueinterestinfoodasmedicineformanyyears.Whatstartedasahobbyhasbecomeherlife’swork.Hercreativeabilityanddesiretonurturehasresultedinanexcitingnewgenreoflife-givingrecipes,makingherapioneerintheindustry.Rita’s educational background includes a Bachelor ofArts degree from the

State University of New York in Stonybrook and post-graduate nutritionalstudies at Hofstra University in New York. She is also a graduate of KushiInstitute in Massachusetts where she studied nutritional food preparation,orientalmedicine, shiatsumassage and visual diagnostic techniques.After co-owning and operating New Horizon Natural Foods Restaurant in Key West,Florida, she went on to serve as the Executive Chef and Food Director atHippocratesHealthInstituteinWestPalmBeach,Florida.AfterWestPalmBeach,RitareturnedtoKeyWest.SheopenedDininginthe

RawCreative Kitchen and providedwonderful raw food cuisine for the localcommunityandincomingtourists.Aseriesofclasseswerepresentedmorningsandthestudentscreationswerelatermarketedtothosecommittedtoarawfoodlifestyle.Forthepasttwentyyearsshehasbeenprovidingspeciallypreparedmealsas

well as teaching theory and technique to awide array of people ranging fromthoseinterestedinmaintaininghealthtotheseriouslyill.Hervastknowledgeofdifferentvegetarianstylesandphilosophieshashelpedher tosatisfy justaboutanyone’spalate.Aftermany years of observing the transformational effect of a healthy diet,

Ritahascompiledherfavoriterecipestosharewithothersthatareinterestedinoptimum well-being. She also has an online store at www.rawkitchen.com,whichoffersrawfoodcakestogo.Aswellasprovidingacompleteknowledgeof raw food cuisine, Rita also teaches macrobiotic techniques that are easilyimplementedandprovideavarietyofchoicestofiteverylifestyle.

E-mail:realitychef@rawkitchen.comPhone:305294-6644Website:www.rawkitchen.com

MARYRYDMAN

MaryRydman is the author ofRawandRadiant: SimpleRawRecipes for theBusy Lifestyle and has been offering rawfood based nutritional consultationssince 1995. She is also a certified EBE (Emotional Body Enlightenment)facilitator with a great desire to help individuals and couples live to theirpotentialthroughemotionalaswellasphysicalhealth.Sheleftherformercareeras a commuter airline pilot in 1993 to study health and nutrition, and is thecofounder of Original Radiance, which offers a new paradigm for physicalhealth and nutritional healing. She began her own EBE journey in 2001 anddiscovered the importance of emotional health in reaching a state of vibrantalivenessandpassionforlife.SheoffersindividualandgroupEBEfacilitationinadditiontoconsultationsonlivefoodbasednutrition,andRadiantLifeChigongclassesforthoseinterestedinallaspectsofwell-beingandreadyforanewlevelofhealthandvitality.For more information please see www.originalradiance.com. She can be

reached through e-mail at rydman@gmx.net Raw and Radiant: Simple RawRecipes for theBusy Lifestyle is self-published throughOutskirts Press and isavailablethroughAmazon.comandBarnesandnoble.com.

JEREMYSAFRON

Attheageof9JeremySafronbeganhisexplorationsintotheworldofnaturalmedicineandhealthbeginningwithhisstudiesofChinesekungfuandnaturalmagic. Inspired by his vegetarian mother’s work on the gifted and talentedprogram for US school systems Jeremy used his 188 IQ to acquire as muchknowledge as possible. His voracious appetite for arcane wisdom led him tostudyadiversevarietyofmartialarts,mysticism,alchemy,alternativescience,herbology,yoga,andeventuallylivingfoods.In1994JeremylivedwithDr.AnnWigmore at her Puerto Rico institute and immersed himself in his studied ofdietaryhealthandtheuseoffoodasmedicine.Hethencontinuedonseekingoutraw food educators and martial art masters and apprenticed himself to gaingreater experience and knowledge. Jeremy also studied varied forms of

diagnosisincludingChinesemedicinetechniquessuchaspulseanalysisandtheancientEgyptianartofIridology.In1996,ontheIsleofMaui,JeremyopenedthedoorsofhisRawExperienceRestaurant. Itwasoneof the firstof itskindand pioneered many of the concepts and dishes that are common in all raweateriestoday.Jeremybeganteachingclassesandpublishedhisfirstbook“TheRawTruth”astheworldliveneduptorawfoods.Travelingtheglobe,spreadingthemessageJeremycontinued to teach living foods lifestyleandconsulted formany raw food eateries and businesses. The huge response brought forth thecreationofanewsletter“TheLivingPlanet”and2morebooks“RawResources”and “The Fasting Handbook.” In 1998 Jeremy gathered the top living foodeducators around for a raw food educational workshop in Maui and helpedinspire and influencemany of the key people in today’s raw foodmovement.Jeremyhascontinuallyteamedupwithlike-mindedindividualsforthepurposeof elevating consciousness and promoting a sustainablewayof healthy living.Jeremy’scontributionsandinventions,suchas:Monkeynutanonviolentvideogame, Powerwraps, Rawmesean and Buckybars living food products, hisrevolutionaryDragonYogaDVDwhich unifies yoga andmartial arts, and hisfabulous music continue to uplift and influence the world. Currently JeremyofferscustomdesignedprivateeducationalworkshopsandclassesonhisfarminHawaii and consultswith corporations and individuals regarding sustainabilityand eco friendly options for improving health and fitness while maximizingbrainpowerandproductivity.

E-mail:dragon@lovingfoods.comPhone: 808 878 8091, 310 RAW FOOD (729 3663) Web site:

www.jeremysafron.com

MATTSAMUELSON

Matt Samuelson is one of the leading raw food chefs in the industry. Hecurrently holds the esteemed position of Head Chef and Instructor for LivingLightCulinaryArtsInstitutewhereheispartoftheteamthatconductsmonth-long chef and instructor training courses.Matt is also the chef for all LivingLightretreats,includingRawWorld.HehascateredretreatsandeventsinBali,CostaRica, andHawaii, aswell as innumerous locations throughout theU.S.MattrecentlytrainedtheculinarystaffatTheFarm,theHippocratesresortinthePhilippines.

Matt and Elaina Love co-created themenu forDavidWolfe’s book releaseparty in 2002. The party was the largest raw food fine dining event yetpresented, with a total of 300 plates served. It was regarded as a trueaccomplishmentintherawculinaryarts.Matt offers services including personalized raw food lifestyle training,

gourmet personal chef services, menu development and help with setting upkitchensformajorspasandretreatcenters.Hissimpleapproachmakeslearningeasyandfoodpreparationfun.

E-mail:MattSamuelson@yahoo.comPhone:(831)661-2611

CHADSARNO

Called“thekingofuncookedandvegancuisine,andchef to thestars”byGQmagazine,and“theMichaelJordanoflivingfoods”byactorWoodyHarrelson,Chadhasbeenbringinghisapproachtohealthycuisinetosomeof theworld’spremier organic vegan restaurants, spa resorts, film sets, healing centers andindividualsforoveradecade.His chef training programs and seminars have attracted an extensive

worldwide audience of professional chefs, culinary school students and foodconnoisseurs.Director and Founder ofVitalCreations, LLC, he specializes inrestaurant and spa consultation, along with guest chef / presenter at healthconferences globally, working with chefs and restaurateurs to increase theircreativityanddevelopdeliciousandhealthyveganmenus.Throughouttheyearsof training, V.I.P catering and consulting, celebs and musicians have enjoyedChad’sculinaryservices.Chadgrewupinrestaurantsandwithgastronomybeingafamilypassionand

washighlyinfluencedbythedeliciousandcomfortinghome-cookedmealsandloveforcookingofhismotherandpaternalItaliangrandmother.BeingraisedinNew England with vibrant flavors and abundance of fresh produce from hismother’sgardenshasmadehimawareofthe‘gardentotable’philosophythathebelievesstronglyintoday.Chad partnered with The LifeCo in mid-2006, an international Lifestyle

companybased incentralEurope, todevelop theSAFCuisinepurevegetarianrestaurant concept (Simple Authentic Food); an exciting green gastronomy

concept highlighting raw, vegan cuisine and organic wine bars. CurrentlyoverseeinghisrestaurantsinIstanbul,Munich,LondonandsooninGenevaandDubai,ChadisnowbasedinLondon.E-mail:info@rawchef.orgPhone:1-888-276-7170Website:www.rawchef.org

SHANNONISLEYSCHNIBBE

Shannonfirst learnedaboutwhat isnowthe rawfoodmovementwhileonherpathtolessenherseveresensitivitiesandasthma.In1990,shewenttoahealthpractitionerwhostudiedwithAnnWigmore,andlearnedaboutjuicing,organicfood,foodcombining,colonics,etc.Sheslowlyincorporatedtheideasintoherlife. She also started practicing yoga at that time to work on the mind bodyconnection;becomingacertifiedIntegralyogateacherin1998.In 2000,while living inChicago, shewas eating atKaryn’s (FreshCorner)

anddecidedtogoallraw.(Karyn’sisafabulousrawrestaurant.)Afterbeingrawforawhile,shestoppedtakingallhermedicationsanddidagreenjuicefastforfourweeks.Shedoesn’trecommendthispathtoanyonebecauseoftheintensedetoxsheexperienced.Afterthatshedidn’tneedherinhaler.Thatwasamiracletoherandsherealizedshewasontosomething.Afewyearslater,andinhalerfree,sheandherhusband,Warren,foundedEat

intheRaw,hadtheirfirstbaby,andstartedbottlinghercreation,Parma!VeganParmesan.Parma!isnowavailablealloverthecountryandinCanada.Parma!isGoodKarma!

E-mail:shannon@eatintheraw.comWebsite:www.soulsandals.com;www.eatintheraw.comPhone:541-665-0348

NOMISHANNON

NomiShannonistheauthorTheRawGourmet(BookPublishingCo).Publishedin1999andnowinits15thprinting,TheRawGourmethasbecomearawfoodclassic and a best-seller.With over 250 recipes and filledwith full-color food

photographs, The Raw Gourmet is a complete resource guide to one of theworld’sfastestgrowingnutritionandhealthmovements, therawfoodlifestyle.Insideyouwilllearnhowfreshnon-cookedfruits,vegetables,nutsandseedscanboostyourvitalitywithoutsacrificingflavor.In The Raw Gourmet Nomi tells you everything you need to know about

equipment,soakingandsprouting,seasonalbuying,foodstorage,wheretofindingredients as well as providing a food glossary andmuchmore. Nomi says,once you have read The Raw Gourmet from cover to cover, you will knoweverythingyouneedtoknowtohavearawfoodkitchen!Enteringitsninthyear,TheRawGourmetisstillatoprawfoodbest-seller!NomigraduatedcumlaudefromFraminghamStateCollegeinMassachusetts

in1983withadegreeinpsychologyandattendedtheMastersDegreeprogramatBostonUniversity’sschoolofSocialwork.DuringthoseyearsNomirealizedthat the effects of food from a holistic point of view—body andmind—weremoreofapassion forher thanpsychological counseling. In1987Nomibeganherownrawfoodjourneybystartingat50%rawandbecoming100%rawthefollowingyear.Now,Nomimaintainsa100%rawregimemostofthetime,withsomecookedfoodsomeofthetime.DuringheryearsworkingasDirectoroftheHealthEducationProgramandas

a Program Counselor at Hippocrates Health Institute in Florida, Nomi sawprofound improvements in people’s health when they adopted a raw foodslifestyle. Nomi feels so honored that she has been able to observe first handmany times over the miracles of healing that can occur when a sick personutilizes a 100% raw food cleansing and detoxifying program.She feels that itonlystandstoreasonthatahighrawfoodprograminahealthypersonwillhelptoavoidillness.OvertheyearsNomihasproventoherselfbothpersonallyandbyobservationofothers that thedelightsof lookingandfeelingyearsyoungerthantheiractualage,alongwithbeingvibrantlyhealthy,faroutweighanysmallinconvenienceintimeandefforttolearnhowtoeatwell.ACertifiedHippocratesHealthEducatorsince1995,NomiisalsoCertifiedas

aniridologistbyDr.BernardJensen,isareikimaster(non-practicing),andhastraining and experience inmany alternative healthmodalities including herbaland homeopathic remedies. But the dominant subject that Nomi writes andteachesaboutisrawfood—fromtherapeutictogourmet.Nomi currently resides inWilmingtonNorthCarolinawithRocky theDog.

Nomihastwochildrenandonegrandchild.TolearnmoreaboutNomiShannon,gotorawgourmet.com.

E-mail:nomi@rawgourmet.comPhone:888-316-4611Website:www.rawgourmet.com

SHAZZIE

ShazziewasborninEastYorkshire,England,onthe23rdofJanuary,1969.Shebecame a vegetarian at the age of 16, and a vegan two years later. ThoughShazziewas theonlyvegansheknewat the time, shenever regretted stickingwith this decision. It suited her feelings towards compassionate living, whichwaswellworththeinconvenience.By the time she was a vegan, Shazzie had already suffered a lifetime of

feeling isolated, tired and unhappy, and as an adult this had blossomed intodepression,lethargyandbrainfog.Thephysicalachesandpainswereconstant,aswastheknowledgethatshewasn’tlivingthelifeshewasborntolive.Becoming a raw fooder at the age of 30was an intrinsic part of Shazzie’s

journey towardmental, spiritual andphysical freedom.For the first time ever,shewaslovinglifeandshefeltrebuilt ineveryway.Nomorecripplingperiodpains,nomorebadskin,orbackaches,andfinally,nomoredepression.Decidingto allow only positive energy into her body helped her to fulfil her lifelongdream—happiness!When Shazzie went raw, she documented her journey in great detail at

www.shazzie.com/raw/journal/. Then something amazing occurred…Her Websitestartedgettingthousandsofhitsperweek,andshewasreceivinglettersfromstrangerssayingthattheinformationshehadsharedhadchangedtheirlives.Shazzie.comcurrentlygetsover2,000hitsperday,and ishometoaunique

set of step-by-step raw food preparation videos, covering a week’s worth ofbreakfast, lunchanddinnermeals.Youcanalsocheckoutherdetoxworkshoponvideo,foranyonewhocan’tgettoseeherinperson.Shazzie’snewbook,DetoxYourWorldisauniqueandholisticguidetoliving

a lighter life. Just like her previous publication, it doesn’t say “raw” on thecover, so it continues to secretly bring the raw message to the unsuspectingmainstream!You can catch Shazzie at the workshops and talks she gives on food

preparation,holisticdetoxing,andlove,lifeandliberty.

E-mail:shaz@shazzie.comPhone:+44(0)8700113119Websites: www.shazzie.com; www.detoxyourworld.com;

www.wholisticraw.com;www.rawcreation.com

DR.JAMETHSHERIDAN

Dr.JamethSheridanbecameinterestedinhealthataveryyoungage.Hegrewup an avid athlete, and became involved in nutrition’s effects on physicalperformance. He eventually became a whole food Vegan (NOT a junk foodVegan—BIGdifference)andwatchedhishealthandperformancesoar.Whenhediscovered raw foods, his health reached a whole new level. Dr. Sheridanapproachesrawfoodsveryscientifically,andhasdoneperhapstheonlymodernresearch on of its kind on raw foods including leukocytosis and enzymetemperatures.HeandhiswifeKimwrotethebookUncookingWithJamethandKimin1991.Itintroducedmanynewrawfoodrecipesandrecipeconceptsthathave been widely adopted since. Today he writes, researches and produceshealing programs and products through HealthForce Nutritionals(www.healthforce.com) and also conducts on-going research into healthexcellence,Veganism, raw foods (www.rawfoodresearch.com) andovercomingseriousdiseases.Dr.Sheridanhasalwayssoughtahigherlevelofhealthandexcellence,andin

1984 his passion for nutrition and health was ignited while participating incompetitiveathletics.Hedelvedintonutritionandsportsnutrition,gaveupredmeat,hydrogenatedoil,whitesugarandwhiteflourandmovedtowardsawholefoodandplant-basedlifestyle.Healsostartedtakingmanysupplements.Hegotexcellent results, and, after a few years, became a full-fledged Vegan, eatingmostlywholefoods.HehasremainedVeganeversince.Dr.Sheridandiscoveredrawfoodsin1986throughNaturalHygiene,T.C.Fry,

theworksofHerbertSheltonandothers.Hegaveupallofhissupplementsandherbs,astheyweremerely“toxicsuppressivepotionsandelixirs”accordingtothisphilosophy.Hebegantowater-fast,andbecameashardcorearawfoodistasanyonecouldimagine.Awholenewworldofcleansingandhealingopeneduptohim.Eventually,Dr.SheridandiscoveredtheworksofViktorasKulvinskas,began

growing and juicing wheat grass and sprouts, and started exploring“supplements”likealgaes,superfoodsandherbs(alltabooinNaturalHygiene).

Healsostarteddehydratingandmakingrecipes.WiththisnewapproachtorawfoodVeganism,hishealthreachedanotherlevel.HeandhiswifeKimpresented“UncookingWithJameth&Kim”workshops

alloverthecountry(includingbeingguestchefsatHippocratesHealthInstitute)andeventuallyco-authoredabookofthesamenamewhichincludestheoriginalFlax Seed Cracker recipes. They then went on to found HealthForceNutritionals, which provides unique cleansing and healing products andprograms.Sincehediscoveredrawfoodsin1986,Dr.Sheridanhasconductedextensive

researchonrawveganfoodsandhealing.HemakesuseofKirlianphotography,live blood cell analysis, traditional blood testing, iridology, and energeticmeasurements. Dr. Sheridan has established www.rawfoodresearch.com tofurtherthison-goingresearch.Fromhisresearch,Dr.Sheridanhaslearnednewreasonswhyrawveganfoodsaresobeneficial,andthatmanylongheldnotionsabout raw foods were incorrect. Some of his findings include the following:There is an immense difference between isolated or synthetic vitamins andminerals and what Dr. Sheridan has termed “Bio-Compatible NutritionalSuperfoods™” This realization led him to createmany natural superfood andherbalformulastogreatlyenhancecleansing,healing,andregeneration.Superfood/juice/herbal healing programs are farmore effective at cleansing

andhealingandmucheasieronthebodythanwaterfasting.Animal products are even more harmful than Dr. Sheridan had previously

thought.Dr.Sheridan’s researchhas alsoproven tohim,over andover again, that if

youwanttoachievethehighest levelofhealthpossible(inadditiontobeingawholefoodsVegan),yousimplymustincludealargepercentageofhighwatercontentrawfoodsinyourdiet.

Phone:800-357-2717Web sites: www.HealthForce.com; www.RawFoodResearch.com;

www.JamethSheridanND.com

KIMSHERIDAN,N.D

Kim’s interest innutritionwasoriginally spurredby somehealthandnutritioncoursesshetookduringherfirstyearincollege.Initially,shetookthesecourses

outofpersonal interestandnever intended to turnhealth intoacareer,but themore she learned, the more passionate she became about all things health-related.SoshemajoredinbothHealthEducationandNutrition.Inthemid-1980s,KimreceivedsomeliteratureinthemailfromthelateT.C.

Fry.Althoughshealreadyinstinctivelyfeltdrawntofreshfruitsandvegetables(andhaddecidedtogoveganforethicalreasons),theNaturalHygieneliteraturefromT.C.washerofficialintroductiontorawfoods.Kimwasinstantlyhooked.ShewentontostudyextensivelyunderT.C.FryathisretreatinTexas.Shereadeverythingshecouldgetherhandsonabout rawfoodsand joined theoriginalrawfoodsupportgroupinSanDiego.In 1990, Kim met her future husband, Jameth, at a Natural Hygiene

conference on the east coast. She flew cross-country to attend that conferencebecauseshesomehowknewthatthemanshewouldmarrywouldbethere.Andhewas.Thevery first thingKimandJameth learnedabouteachotherwas that they

had both gone 100-percent raw the same day, long before theymet.Kim andJameth soondiscovered that their lifepathshadbeenamazingly similar.Theirconnectionwasimmediate,andthey’vebeentogethereversince.Kim and Jameth’s very first date was spent experimenting with different

dehydrator recipes, and their very first creationwas the original FlaxCrackerrecipe.KimandJamethbothwentontoearndegreesinNaturopathyaswellascertification in myriad health and healing modalities. They gave regular rawfood classes, lectures, dinners, and workshops; catered their own 100-percentrawwedding; jointlyauthoreda recipe/nutritionbook (UncookingwithJamethand Kim); started a private practice; conducted and compiled research onmultipleaspectsofhealthandnutrition;andfoundedHealthForceNutritionalstohelppeopleleadhappier,healthierlives.Aftermanyyears,Kimhaschangedcareerpathsandisstillhappilymarriedto

Jameth.Her time is now dedicated tomany other projects, including her newbook, Animals and the Afterlife. (Visit www.animalsandtheafterlife.com orwww.animalove.com for more information.) Kim is also heavily involved inanimalrescue,andmaintainsawealthofresourcesandinformationonhealthydietsandlongevityforanimalsatwww.veganpets.com.

Web sites: www.Animalove.com; www.AnimalsAndTheAfterlife.com;www.HealthForce.com;www.VeganPets.com

CHERIESORIA

RawfoodrevolutionaryCherieSoriaisthefounderanddirectorofLivingLightCulinary Arts Institute. She has been teaching gourmet raw vegan cuisine toindividuals,chefs,andinstructorsforwellover15yearsandvegetarianculinaryartsformorethan35years.Cherieisalsotheauthorofseveralbooks,includingAngelFoods:HealthyRecipesforHeavenlyBodies,andthesoon-to-be-releasedRawFoodDietRevolution:Feast,LoseWeight,GainEnergy,FeelYounger!Cheriebeganherloveaffairwithfoodattheageof12,whenshewonherfirst

cooking contest, and went on to become one of the world’s leading gourmetvegetarian chefs. She is highly regarded in the international vegetariancommunity.In1992,whilestudyingwithDr.AnnWigmoreinPuertoRico,Cherielearned

theprinciplesofusingwholelivefoodstoaidinhealingandrejuvenation.Sherecognizedtheneedtomakethesesimplefoodsasnurturingtothesoulastheyarenourishingtothebody,soshebegancreatingagourmetcuisinethatwouldrival the most delicious traditional cooked foods. Since then, Cherie haspersonallytrainedmanyoftheworld’stoprawfoodchefsandinstructorsandisoftenreferredtoasthemotherofgourmetrawvegancuisine.Attheageof60,Cheriewasawardedherthirdblackbeltintheartofkarate,

one of hermany interests. She is as trim as shewas in high school, and is abeautifulexampleofthehealthbenefitsofarawvegandiet.Cherieisavailableforspeakingengagementsandculinarypresentationsandis

aveteranofradioandtelevision.

E-mail:cherie@rawfoodchef.comPhone:(707)964-2420,(800)816-2319Websites:www.RawFoodChef.com;www.RawWorld.org

ROBERTYAROSHANDLISASOTO

RoberthasapprenticedforovertenyearsonOptimalHealthandNutritionwithworldrenownedscientistsDr.DanWestandDavidJubb,PhD.Hehaslecturedandperformedclassesincitiesfromcoasttocoast.LisahasbeenTopChefattheGrangeGourmetCateringServiceandCafefor

7years.Shehasperformed jobsat suchhighlyprestigiousvenuesas theState

HouseinBoston,theCranesCastle,HammondCastle,andtheAnnisquamYachtClubontheNorthshore.Robert and Lisa helped to open theOrganicGarden Restaurant in Beverly,

Massachusetts,aswellastheCilantrorestauranton3rdAvenueinChulaVista,California,andofferatrainingpackagerecognizedandimplementedbythemostprogressiveandadvancedHealingRetreats.ConsciousCuisineisdedicatedtoprovidingacompletelyhealthyandtotally

delicious dining experience. Robert and Lisa use only organic living foods toprepare theircuisine,andserve thosewhoknowandappreciate thebest.TheirLifeForceCuisinecontinuestoenhancethehealingandenjoymentofthoseonretreats and strives to promote a healthier lifestyle for people and theenvironment,viathatwhichweconsumewithourmouths.RobertandLisaarecurrentlylivinginSanDiegoandhavejuststartedanew

company,ExoticaGourmet (www.exoticagourmet.com).Theyofferacompleteoperation manual for living foods restaurants and are looking to open manymore.

E-mail: lifeforcefoods@yahoo.com; robert@lifeforcefoods.com;lisa@lifeforcefoods.comPhone:1-800-384-6076Website:www.lifeforcefoods.com;www.exoticagourmet.com

JINJEEANDSTORMTALIFEROANDFAMILY

Stormhasbeeneatingaraw-vegandietoffruits,vegetables,nutsandseeds intheirnaturalunheated state forover30years andhasbecomeknownamongstraw-vegansforhisbodybuilder’sphysique.At58heappearsdecadesyounger.Jinjee first started eating a raw food diet 13 years ago. Her before and afterpicturesshowherradicalweightlosstransformation.Now,theirwholefamilyis100%raw-vegan(withnosupplementsordehydratedfoods)andthriving!Visittheir website to see family photos and stories of howwe found the raw diet,photojournalsofthechildrengrowingupasrawvegansovertheyears,articlesabout rawvegan nutrition from a scientific standpoint, and video clips of rawvegancuisinebeingprepared.TheTalifero’salsoselltheir12rawveganebooks,which share their simple and nutritious recipes and raw lifestyle tips, on theirwebsite. In addition, they have created amovie about our family and the raw

fooddietonDVD!

E-mail:info@thegardendiet.comPhone:804-458-4442Websites:www.TheGardenDiet.com;www.TakeAFruitBreak.com

JONATHANWEBER

Severalyearsago,JonathanWeberrealizedthathislifewasoutofbalance.Helackedpassionandfelt likehewaskeepingthebrakesoninmanyareasofhislife.Hewasafraidtoliveasheshould—withvitalityandcourage.Jonathanknewwhathewas lookingfor.Hewanted todiscoverhispassions

and livewithauthenticityand integrity.Heneeded to feelvitalandstrongandconsciousthathewaslivingashewasborntolive.Two months later, Jonathan found himself in a class on raw foods with

VictoriaBoutenkoandherfamily.Hewascuriousandintrigued,butitwasnotuntil the thirdclass that lightbulbofawarenesswentonwithinhim.Thiswaswhathehadbeenseeking.Jonathanresolvedtogorawanddiscontinuedeatingallcookedfoodsthatevening.Living in a country studio home in southern Oregon, Jonathan has been

thriving on a fully raw/living foods diet for four years. He now feels fullyconnected tohis life, andhe shareshisknowledge, skills, and inspirationwithothers on a regular basis. Jonathan is a loving father, and an avid hiker andbackpacker. He also enjoys bicycle riding, swimming, running and sleepingoutdoors under the stars. He is a residential remodeling contractor and finishcarpenterandenjoyscreatingrugs,clothingandwallartasaskilledhandloomweaver.At 51, Jonathan feels himself to be getting younger rather than older,livinglifewithmorepassion,vitalityandclaritythanhehasknownbefore.

Email:jw@mind.net

DAVIDWOLFE

Consideredbypeers tobe theworld’s leadingauthorityon rawfoodnutrition,DavidWolfeisoneofthemostsought-aftersuccessandhealthspeakersinthe

worldtoday.Inhisbooks,seminars,andathisretreats,Davidshowsyouhowtosuccessfullyuserawplantfoods,rightlifestyle,andpositivethinkingtobecomehealthyandtoachieveyourfullpotential.Whetheryouchoosetobeavegetarianoraveganorsimplywishtosucceed

with another organic diet, David’s message will help you to live with moreabundanceandenjoyment.Davidisthemiddlesonoftwomedicaldoctors.Hisfatherhasover35years

experienceasanosteopathandMD.Hismotherisananesthesiologist.Atage14,Davidbecameinspiredbymotivationalandinspirationalliterature.

At age 18, he read the book Fit For Life and adopted its plant-based dietlifestyle.In1995,Davidadopteda100-percentrawfoodvegetariandiet.Through years of experimentation, research, nutritional counseling, seminar

speaking,andcommunicatingwiththousandsofindividualsexperimentingwithrawfood vegetarian lifestyles, he eventually developed “The Sunfood DietSuccessSystem.”In 1995, along with Stephen Arlin and R.C. Dini, David founded Nature’s

First Law Inc., the world’s largest distributor of books, booklets, juicers,audio/videotapes, and bulk organic foods to assist people in adopting,maintaining, and enjoying raw plant-food-based lifestyles. Along with hispartners in health, Mr. Wolfe co-authored the book:Nature’s First Law: TheRawFoodDietin1996,whichattractedworldwidenotoriety,ashasitsfollow-upvolume,TheSunfoodDietSuccessSystem.David has degrees in Mechanical and Environmental Engineering and

Political Science. He has studied at many institutions including OxfordUniversity. He concluded his formal education with a law degree from theUniversityofSanDiego.David also operates healing and detoxification retreats in various locations

aroundtheworld,includingthehistoricEdenHotSpringsRanchinArizona.Currently, David travels and conducts success seminars and lectures

worldwide. He appears regularly on radio and television shows around theworld,includingHowardStern(twice)andRoseanne,andisafavoriteguestontheBigBoyprogramonPOWER106FM,LosAngeles’#1morningshow.HeisalsotheauthorofEatingforBeautyandhasbeen interviewedormentioned inCosmopolitan, Vogue, Jane, Vegetarian Times, USA Today,Men’sHealth, andWoman’sDay.

ABEBAWRIGHT

AbebaWrighthasbeenaRawFoodistsinceJanuary,2000.Ithasn’talwaysbeeneasy,butsheiscommittedtothislifestyle.Abeba became a Raw Foodist on an accidental, half-planned trip to the

OptimumHealthInstitute.ShehadbeentoldaboutOptimumthreeyearsprior,but didn’t want to be around sick, lethargic people. That was what she hadenvisionedOptimum to be about, so shewas surprisedwhen the people therelookedjustlikeherandwereallonaquestforgoodhealth.Abebawas looking for amuch-needed rest and a good detox program.Her

bloodpressurewasbeginningtoelevateandshedidnotwanttotakemedication.AfterbeingatOptimumfortwoweeks,Abeba’sbloodpressurestabilizedandisstillaround120over80,sometimes85.Shelostweight,gainedenergy,andfeltjustgreat.Abebacontinuedeatingrawfood.ShetookclassesfromVictoriaBoutenkoto

learnhowtopreparegourmetrawdishes,andwashookedafterVictoriasharedherexperiencewith this lifestyle.Abeba felt inspired toexperimentmorewithlivingfood,andstartedconductingclassesforanyonewhowantedtoincorporateraw foods into their diet. She does not advocate that everyone become a rawfoodist,becausethelifestylehasitschallenges.Butshedoesadvocatehavingatleastonerawfoodmealaday.One ofAbeba’s favorite foods is crackers. Raw foodists aswell as cooked

foodistsraveabouthercrackers.Somanypeopleaskedabouthercrackerrecipesthatsheultimatelydecidedtowriteabookletaboutthesecrettoagoodcracker.ThebookisentitledAbsolutelyAbeba’sKrazyKrackers.“I consider it to be a privilege to bepart of this book to share someofmy

favorite recipeswith you,”Abeba says. “MayGodbless you andkeepyou ingoodhealth.”

E-mail:AbsolutelyAbeba@aol.comPhone:(510)351-3157,(510)632-3591

AMYYOCKEL

Amy first got into raw foods three years ago, when she was training for atriathlonandwantedtoimproveherstamina.Atthetime,shewasonaproteinbaseddietandeatingalotofSADfood.

Oneday,AmymetaNaturalHygienistnamedArthurAndrewsandaskedhimwhathethoughtwasagooddietforathletes.Hetoldhertoeatonlyfresh,wholefruitsandvegetables,nutsandseeds.“Ithoughthewascrazy!”Amysays.“Howwould I getmy protein?Howwas I going to run triathlon on just that?” shethought.ArthurgaveAmytwobookstoread,SuperiorNutritionandFastingCanSave

YourLifebyHerbertSheltonandher lifehasneverbeen thesamesince.Amywas very skeptical in the beginning, but as she began reading and educatingherself, her fear and skepticism went away. She went from eating a SADAmericandiettoa100-percentrawfooddietovernight—somethingshedoesnotrecommendtopeople.“Begentlewithyourself,”Amysays.“Goingrawshouldbetakeninsteps,becausewhenyouinitiallystartincorporatingrawfoodsintoyour diet, lots of changes start to occur.Raw food is veryhealing, and itwillbringoutthestoredtoxinsinyourbodywhetheryoulikeitornot.”OnceAmyunderstoodwhatdetoxwas,shewaspreparedtohandletheweird

feelingsshewashaving.Shekepteatingrawfoodsandbegantofeelgreat.Sheateonlyraw,fresh,whole,ripevegetables,nutsandseeds.Today she feels stronger and healthier than ever. She follows a raw food

lifestyle,whichismorethansimplyfood.

E-mail:amyockel@earthlink.netPhone:1-877-RAW-CHOCWebsite:www.rawgoddesschocolate.com

SERVICES&SUPPLIES

Belowisalistingofrawfooddistributors,equipmentandsupplymanufacturers,growers,magazines,restaurants,workshops,classesandretreatsbeingofferedinyourarea.Theselistingswerecurrentatpresstime,butyoumaywanttochecktomake

surethatacompanyisstillinbusinessandinthesamelocationbeforeheadingthere.Please also remember to check out the various ads from our chefs and

corporate contributors in the Resources section.Many of them offer productsandservicestohelpyoumakethemostofyourexperiencewithlivingfoods.

Alistingheredoesnotreflectanypartialityonthepartoftherawfoodcommunity,nordoesitconstituteanendorsementbyHealthyLivingBooksorHatherleighPress.

DISTRIBUTORS

ArizonaLivingright.comOpenChute,Inc.5221W.MontebelloDr.SuiteB-15Glendale,AZ85301(800)259-3015www.livingright.comBlenders,juicers,dehydrators,grainmills,andsprouters.

NewHarvestOrganicsP.O.Box148Patagonia,AZ85624www.newharvestorganics.comphilip@newharvestorganics.comOrganicproduce.

California

BarianiOliveOil30111thSt.Suite3ASanFrancisco,CA94103www.barianioliveoil.comemanuele@barianioliveoil.comCold-pressedoliveoil.

DeerGarden/RejuvenativeFoodsP.O.Box8464SantaCruz,CA95060www.rejuvenative.comRawculturedvegetablesandnutandseedbutters.www.rejuvenative.com

DiamondOrganicsP.O.Box2159Freedom,CA95019www.diamondorganics.cominfo@diamondorganics.comOrganicproduce.

GoldMineNaturalFoodCo.7805ArjonsDriveSanDiego,CA92126www.goldminenaturalfood.comsales@goldminenaturalfood.comSourcefornamashoyuandothermacrobioticproducts.

Govinda’s2651ArianeDriveSanDiego,CA92117

www.govinda-foods.cominfo@govindabars.comRawsnackfoods.

GuayakiSustainableRainforestProductsP.O.Box14730SanLuisObispo,CA93406www.guayaki.cominfo@guayaki.comYerbamate,energizingtea.

HealthForceNutritionals1835AS.CentreCityPkwy.#411Escondido,CA92025(760)747-8822www.healthforce.comJuicersanddehydrators.

JaffeBrothers,Inc.28560LilacRd.ValleyCenter,CA92082www.organicfruitsandnuts.comJB54@worldnet.att.netDriedfruitsandvegetables,nuts,seeds,andgrains.

TheLivingandRawFoodsMarketplace6366CommerceBlvd.#200RohnertPark,CA94928www.discountjuicers.comsales@discountjuicers.comJuicers,sprouters,dehydrators,andblenders.

LivingTreeCommunityP.O.Box10082Berkeley,CA94709www.livingtreecommunity.cominfo@livingtreecommunity.comRawnutbuttersanddriedfruits.

Nature’sFirstLawP.O.Box900202SanDiego,CA92190(619)596-7979www.rawfood.comnature@rawfood.comEquipmentandingredients.

NutivaP.O.Box1716Sebastopol,CA95473www.nutiva.cominfo@nutiva.comHempseedsandoil.

TheRawWorld11862BalboaRd.PMB#143GranadaHills,CA91344www.therawworld.comEquipmentandingredients.

ColoradoNature’sHighUniqueFoodsP.O.Box19495Boulder,CO80308www.natureshighuniquefoods.comPreparedfoodmadefromrawingredients.

FloridaYahweh’sAliveandWell2127OakSt.Bunnell,FL32110www.yahwehsaliveandwell.cominfo@yahwehsaliveandwell.comSeeds,grains,driedfruits,seavegetables,andnuts.

HawaiiIslandOrganicsP.O.Box1100Honoka’a,HI96727www.islandorganics.cominfo@islandorganics.comDriedfruits,nuts,andnutbutters.

IowaFrontierNaturalBrands302178thSt.Norway,IA52318www.frontiercoop.comcustomercare@frontiercoop.comHerbs,spices,essences,andsproutingseeds.

MassachusettsBlessedHerbs109BarrePlainsRd.Oakham,MA01068www.blessedherbs.comblessedherbs@blessedherbs.comHighqualitydriedorganicherbs.

SouthRiverMiso888ShelburneFallsRd.Conway,MA01341www.southrivermiso.commail@southrivermiso.comMisoandmisoproducts.

MainePinetreeGardenSeedsP.O.Box300NewGloucester,ME04260www.superseeds.comsupersedes@superseeds.comSproutingandotherseeds.

MichiganEarthyDelights1161E.ClarkRd.Suite260DeWitt,MI48820www.earthy.cominfo@earthy.comTruffleandotheroils,wholetruffles,anddriedmushrooms.

EdenFoods701TecumsehRd.Clinton,MI49236www.edenfoods.comOrganicfoods.

NorthCarolinaTheGrain&SaltSociety273FairwayDriveAsheville,NC28805www.celtic-seasalt.comtopsalt@aol.comSalt,oils,nutandfruitbutters,seavegetables,fermentedfoods.

NewMexicoSeedsofChangeP.O.Box15700SantaFe,NM87506www.seedsofchange.comOrganicseedsandfoods.

NewYorkDidi’sBakingForHealth511E80thSt.NewYork,NY10021www.bakingforhealth.comsnacks@bakingforheath.comRawsnackfoods.

HighVibeHealthandHealing85E.3St.BackcourtyardNewYork,NY10003www.highvibe.cominfo@highvibe.comRawfoodingredients.

Jubb’sLongevityLiveFoodStore,OrganicJuiceBarandPatisserie508E.12thSt.NewYork,NY10009(212)353-5000Rawfoodingredients.

LiveLive261E.10thSt.NewYork,NY10009(212)505-5504live.live@verizon.netRawfriendlyproductsandsupplements.

OregonRawganique4715SWNashAve.Corvallis,OR97333www.rawganique.cominfo@rawganique.comHempproductsandmaca,someequipment.

TheEssentialOilCompany8225SE7thAve.Portland,OR97202www.essentialoils.comoffice@essentialoils.comLotsofoils,includinghandpressedcoconutoil.

PennsylvaniaOrganicProvisionsP.O.Box756Richboro,PA18954www.orgfood.cominfo@orgfood.comBeans,seeds,anddriedfruits.

UtahTrueFoodsMarket189W.635SouthOrem,UT84058www.truefoodsmarket.comsupport@truefoodsmarket.comDriedfruits,nuts,seedsandgrains,sproutingsupplies,andjuicers.

WashingtonBarlean’sOrganicOils,L.L.C.4936LakeTerrellRd.Ferndale,WA98248www.barleans.comallen@barleans.comGroundflaxseedsandflaxoil.

Flora,Inc.P.O.Box73805E.BadgerRd.Lynden,WA98264www.florahealth.comFreshpressedoils.

CanadaEvergreenJuices,Inc.P.O.Box1DonMills,OntarioM3C2RBwww.evergreenjuices.cominfo@evergreenjuices.comWheatgrassjuice.

OmegaNutrition1695FranklinSt.Vancouver,BCV5L1P5www.omegaflo.cominfo@omeganutrition.comHighqualityspecialtyoils.

MANUFACTURERS

CaliforniaExcaliburDehydrators6083PowerInnRd.Sacramento,CA95824(800)875-4254www.excaliburdehydrator.comFooddehydratorsofallsizes,Teflexsheets.

GreenStar14109PontlavoyAve.SantaFeSprings,CA90670(888)254-7336www.greenpower.comservice@greenpower.comGreenPowertwingearjuicers.

PlastaketManufacturingCompany,Inc.6220EastHighway12Lodi,CA95240(209)369-2154www.championjuicer.comsales@championjuicer.comMakersofChampionjuicers.

TribestCorporationP.O.Box4089Cerritos,CA90703(888)618-2078www.freshlifesprouter.comservice@freshlifesprouter.comMakersofFreshlifeautomaticsprouters.

NewJerseyCuisinart150MilfordRd.EastWindsor,NJ08520(800)726-0190www.cuisinart.comCuisinartfoodprocessors.

OhioVitaMixHouseholdDivision3615UsherRd.Cleveland,OH44138(800)848-2649www.vitamix.comhousehold@vitaxmix.comHighspeed,heavydutyblenders.

UtahBlendtec1206S.1680WestOrem,UT84058(800)253-6383www.blendtec.comHighspeeddigitalblenders.

GROWERSUNITEDSTATES

ArizonaTheSanPedroMesquiteCompany5840N.CascabelRd.Benson,AZ85602www.spmesquite.cominfo@spmesquite.comMesquiteflourfromthesouthwest.

CaliforniaAdamsOliveRanch19401Road220Strathmore,CA93267adamsolives@ocs.netOlives,oliveoil,andpickledvegetables.

AndersonAlmonds6401HultbergRd.Hilmar,CA95234www.andersonalmonds.cominfo@andersonalmonds.comAlmonds.

BigTreeOrganicFarmsPMB102Turlock,CA95324www.bigtreeorganic.cominfo@bigtreeorganic.comOrganicalmonds.

TheDatePeopleP.O.Box808Niland,CA92257(760)359-3211Organicdates.Exoticvarietiesareavailable.

Dave’sOrganicProduce35151MarksRd.Barstow,CA92311www.davesorganics.comdavesorganics@bigfoot.comOrganicproduce.

ExoticaRareFruitNurseryNurseryLocation:2508-BEastVistaWayVista,CA92085MailingAddress:P.O.Box160Vista,CA92085(760)724-9093Exoticfruittreesanduniqueedibleplants.

NewNativesFarmP.O.Box1413Freedom,CA95019(831)728-4136www.newnatives.comSproutseeds.

MendocinoSeaVegetableCompanyP.O.Box1265Mendocino,CA95460www.seaweed.netinfo@seaweed.netHugevarietyofseavegetables.

SunOrganicFarmsP.O.Box2429ValleyCenter,CA92082www.sunorganic.comcustomerservice@sunorganic.comRawnutsandseedsandotherbulkproducts.

FloridaStarrOrganicProduce,Inc.P.O.Box441745Ft.Lauderdale,FL33355www.starrorganic.comstarrorg@bellsouth.netOrganiccitrusandtropicalfruits.

GeorgiaGreenPasturesWheatgrass1035IndParkDr.#104Buford,GA30518www.greenpastureswheatgrass.comWheatgrass,sunflowergreens,andseeds.

MaineMaineCoastSeaVegetables3GeorgesPondRd.Franklin,ME04634www.seaveg.cominfo@seaveg.comSeavegetables.

MaineSeaweedCompanyP.O.Box57Steuben,ME04680(207)546-2875Sunandwinddriedseavegetables.

MassachusettsSproutmanP.O.Box1100GreatBarrington,MA01230www.sproutman.comsproutman@sproutman.comSproutsandsproutingseeds.

VermontGourmetGreens198DodgeRd.Chester,VT05143www.gourmetgreens.comgreens@gourmetgreens.comWheatgrassandsoilgrowngreens.

WisconsinTheSproutpeople311S.MainSt.Viroqua,WI54665www.sproutpeople.comhelp@sproutpeople.comSproutsandseedsforsprouts,grasses,andgreens.

CANADAManitobaHarvestHempFoods&Oilsc/oFreshHempFoodsLtd.#15-2166NotreDameAve.Winnipeg,ManitobaR3H0K2www.manitobaharvest.comHempseedsandoils.

SuperSprouts,Inc.720BathurstSt.Toronto,OntarioM5S2R4www.supersprouts.comstore@supersprouts.comSproutsandsproutingseeds.

WORKSHOPS/CLASSES/RETREATS

ArizonaTreeofLifeRejuvenationCenterP.O.Box1080Patagonia,AZ85624www.treeoflife.nuhealing@treeoflife.nuRetreatandrawfoodchefcertificationprogram.

ArkansasL.O.V.I.N.G.(LongevityfromOrganicVegetarianEnzymaticIndigenous/IndoorNutraceuticalGarden)P.O.Box2853HotSprings,AR71913(800)WHEATGRASSAresortandschoolthatpromotesmicro-agricultureandlivefoodpreparation.

CaliforniaHealingforBlissP.O.Box417Ojai,CA93024www.healingforbliss.cominfo@healingforbliss.comRawfoodlifestylecoachingandfoodpreparationclasses.

LivingLightCulinaryArtsInstitute704N.HarrisonFortBragg,CA95437www.rawfoodchef.cominfo@rawfoodchef.comRetreatandrawfoodcheftrainingprogram.

OptimumHealthInstituteofSanDiego6970CentralAve.LemonGrove,CA91945www.optimumhealth.org(619)464-3346Offersacomprehensiveprogramcoveringmanyaspectsofhealthmaintenanceandrecovery,includingrawfoodpreparationclasses.

FloridaHippocratesHealthInstitute1443PalmdaleCourtWestPalmBeach,FL(561)471-8876Spa and alternativehealth education institute that teaches the entire raw foodslifestyle.

KwantamaniPrivateOrganicGardensandSpiritualRetreatP.O.Box706Chipley,FL32428www.livefoodsunchild.comkwantamani@hotmail.comRetreatthatpromotesconsumptionofrawfoodsasthefirststeptoaholisticwayoflife.

GeorgiaTheLivingFoodsInstitute1530DekalbAve.,NE,SuiteEAtlanta,GA30307(404)524-4488Livingfoodscenterthatteachestheessentialsofarawfoodlifestyle.

ShinuiLivingFoodsRetreat&LearningCenter1085LakeCharlesDr.Roswell,GA30075(770)992-9218Offerslivingfoodslifestyletrainingandclasses,fooddemos,andcatering.

MichiganTheAssemblyofYahwehWellnessCenter7881ColumbiaHighwayEastonRapids,MI48827(517)663-1637Rawandlivingfoodsretreatlocatedon20acresoflushfarmlandjustsouthofLansing,MI.

CreativeHealthInstitute918UnionCityRd.UnionCity,MI49094(517)278-6260A healing center that offers 1-3 week cleansing and detoxification programsusingwheatgrassandrawfoods.

NewMexicoAnnWigmoreFoundationP.O.Box399SanSidel,NM87049(505)552-0595Aretreat that follows the teachingsof the lateAnnWigmore,a founderof therawfoodmovement.

NewYorkDidi’sBakingForHealth511E.80thSt.NewYork,NY10021www.bakingforhealth.comsnacks@bakingforheath.comRawfoodpreparationclasses.

Felicia’sHeart:Light,LiveSoulFoodBrooklyn,NY(718)469-7262Livefoodworkshopsandseminarsforchildrenandadults,rawfoodcatering.

HighVibeHealthandHealing85E.3rdSt.BackCourtyardNewYork,NY10003www.highvibe.cominfo@highvibe.comSeminars,workshops,andrawfoodpreparationclasses.

LaborofLoveProductionsP.O.Box7135NewYork,NY10150www.rawsoul.com(212)875-7112Livingfoodsworkshopsandfoodpreparationclasses.

LivingFoodsGourmetCuisineNewYork,NY(212)505-5590Rawfoodpreparationclasses.

Nadine’sKitchenNewYork,NY(212)595-9599Rawfoodpreparationclasses.

OregonInternationalEsseneGathering45N.ThirdSt.Creswell,OR97426(541)895-2190

PuertoRicoAnnWigmoreInstituteRuta115,Km20BarrioGuayaboAguada,PR00743(787)868-6307AretreatthatfollowstheteachingsofthelateAnnWigmore,founderoftherawfoodsmovement.

TexasOptimumHealthInstituteofAustin264CedarLaneCedarCreek,TX78612(512)303-4817Offersacomprehensiveprogramcoveringmanyaspectsofhealthmaintenanceandrecovery,includingrawfoodpreparationclasses.

CanadaNewLifeRetreatRR4,453DobbieRd.Lanark,OntarioK0G1K0(613)259-3337www.newliferetreat.comhealing@newliferetreat.comRetreat center that offers practical hands-on education for implementing andmaintainingthelivingfoodslifestyle.

MAGAZINES

FreshNetworkNewsP.O.Box71Ely,CambsCB74GUUKwww.fresh-network.cominfo@fresh-network.com+44-0-8708-00-7070

JustEatAnApple6595St-HubertCP59053,Montreal(QC)H2S3P5,Canadawww.justeatanapple.cominfo@justeatanapple.com

LivingNutritionP.O.Box256Sebastopol,CA95473www.livingnutrition.com

RESTAURANTSBecauserestaurantscanopen,move,andclose,we’vechosentolistonlythecityandphonenumberforeachone.Sobesuretocallahead.Also,we’vetriedourbesttobecomprehensive,butifyourfavoriterestaurant

wasleftoffthelist,pleaseletusknowandwe’lldoourbesttoincludeitinanupcomingeditionofTheCompleteBookofRawFood.

AlaskaEnzymeExpressAnchorage,AK(907)345-1330

ArizonaLivingCommunityCenterTucson,AZ(520)623-0913

TreeofLifePatagonia,AZ(520)394-2589

CaliforniaRoxanne’sLarkspur,CA.(415)924-5004

GeorgiaEternalLifeAtlanta,GA(404)942-9501

HeretoHealCovington,GA(770)385-5273

MutanaAtlanta,GA(404)756-9195

IllinoisKaryn’sFreshCornerChicago,IL(773)296-6990

MassachusettsOrganicGardenRestaurant&JuiceBarBeverly,MAwww.organicgardencafe.com(978)922-0004

MinnesotaEcopolitanOrganicBar&EateryMinneapolis,MNwww.ecopolitan.cominfo@ecopolitan.com(617)874-7336

NevadaTheRawTruthCafé,HealingCenter,andEco-ShopLasVegas,NV(702)450-9007

NewYorkCaravanofDreamsNewYork,NYwww.caravanofdreams.net(212)254-1613

Jubb’sLongevityLiveFoodStore,OrganicJuiceBarandPatisserieNewYork,NY(212)353-5000Juicebarandrawfoodtakeout.

QuintessenceSeverallocationsthroughoutManhattan:(646)654-1823(212)501-9700(212)734-0888www.quintessencerestaurant.comRawfoods,organic.

PennsylvaniaArnold’sWayLansdale,PAwww.arnoldsway.com(215)483-2266Rawvegetariancaféandeducationcenter.

Washington,D.C.DelightsoftheGardenWashington,DC(202)319-8747

SourceofLifeJuiceBarAtEverlastingLifeHealthFoodSupermarketWashington,DC(202)232-1700

CanadaSuperSproutsToronto,Ontariowww.supersprouts.com(416)977-7796

Resources

AbsolutelyAbebaEmail:AbsolutelyAbeba@aol.comAddress:163PeltonCenterWaySanLeandro,CA94577Phone:510-351-3157,510-632-3591

Mypart in theLivingFoodsLifestyle ismyKrazyKrackers.OrdermybooksAbsolutely Abeba’s Krazy Krackers and Absolutely Abeba’s Krazy Krackers,Part2,andKookiesWithoutNuts,andyouwilltastewhy.They’reabsolutelydelicious.

TheMailOrderCatalogWebsite:askus@healthy-eating.comPhone:800-695-2241Address:POBox180Summertown,TN38483Website:www.healthy-eating.com

Books on cooking and nutrition for vegetarian/ vegan/ raw foods, vegetarianproducts,andseedsandequipmentforsprouting.

CuisinartWebsite:www.cuisinart.comEmail:Mary_Rodgers@conair.comAddress:1CummingsPointRoadStamford,CT06904Phone:800-726-0190

Cuisinartdesignsandmanufacturesinnovativeproductsforconsumerswholovetocookandsavorthegoodlife.

DetoxYourWorldWebsite:www.detoxyourworld.comEmail:sales@detoxyourworld.comAddress:RawcreationLtd,POBox229Cottenham,Cambridge,CB48ZG,UKPhone:+44(0)8700113119

Onlineshop:Shazzie’sproducts*booksvideos ionisers InnerTalkCDs juicerssuperfoodsherbs*personalcare.BasedintheUK,servingtheUniverse.

DiningintheRawCulinaryArtsWebsite:rawkitchen.comEmail:realitychef@rawkitchen.comAddress:RitaRomano,POB5893KeyWest,Florida33045Phone:305-294-6644

This private school offers individualized instruction for career chefs andnewcomers.OurKeyWest retreat lets you learn theory, technique, equipmentuse,andmealplanning.

ElizabethBakerWeb site:http://www.rawfoodinfo.com/catalog/books_gourmetuncookbook.htmlAddress:1754NEMesfordRd.#63Poulsbo,WA98370Phone:360-697-9381

AuthoranddistributorofUncookBooks,Videosandpersonalconsultationtapesforyourgoodhealth.

Elysa’sRaw&WildMarketplaceEmail:elysatv@earthlink.netPhone:760-251-7488Address:17551MountainViewRoad,Suite47DesertHotSpring,CA92240Sellingfoodmachines,recipebooks,CD’sofradiointerviews,plusDVD’sandvideosofElysa’sRawTVepisodes.

ExoticaGourmetAddress:3547BearDriveSanDiego,C.A.92103Phone:800-384-6076

TheFreshNetworkWebsite:www.fresh-network.comEmail:info@fresh-network.comAddress:TheFreshNetworkLtd.ChequersHouse,9StrattonRoad,Hainford,Norwich,NR103AZPhone:+44(0)8708007017

The world’s most comprehensive raw and living foods organization andpublishersofGetFresh!magazine.Mailorder,eventsandmore.

HallelujahAcresWebsite:www.hacres.comShelby,NC28151Phone:704-481-1700

HallelujahAcresisahealthandnutritionministrysharingthemessagethat“YouDon’tHavetobeSick!”Forafreemagazinecall1-800-915-9355.

JalinisPublishing(aDivisionofD.O.S.)Website:www.Jalinis.comEmail:info@jalinis.comAddress:Montreal,QC,CanadaPhone:514-898-8273

Weofferbooks,kitchenappliances,supplements,waterfiltersetc.VisitourWebsitetoconsultthelistofcoursesandactivities.

LIVEYOGAWebsite:www.shantidevi.comEmail:devi@shantidevi.orgAddress:CenterPointStudios324LafayetteSt.7thFloorNewYork,NY10012Phone:917-514-3886

LIVEYOGA is a synergistic system of healing that combines Yogic healingmodalities with Raw and Lifefood Nutrition Science in conjunction withbodyworkandcreativesoundtherapy.

TheLivingFoodsWorkshopWebsite:www.rawsoul.comEmail:rawsoul@rawsoul.comAddress:348E145thStreetNewYork,NY10031Phone:212-491-5859

Lillian and Eddie Robinson conduct on-going monthly educational and foodpreparationcourses,asupportgroup/potluck,lectures,demonstrationsandoffercateringservices.

LivingLifestylesWebsite:www.chiDiet.netEmail: jcarey.jcarey.com Living Foods Lifestyle Transitioning. Live withelegant simplicity—Recreate your life. Recipe Creation, Spiritual/EmotionalComponents,OrganicVegetableGardening,Exercise,More!

LivingLightCulinaryArtsInstituteWebsite:www.RawFoodChef.comEmail:info@RawFoodChef.comAddress:LivingLightCulinaryArtsInstitute301-BNorthMainSt.

Ft.Bragg,CA95437Phonenumber:707-964-2420

LLCAI is the premier raw vegan chef school in the world, offering culinarytrainingfornovicesandprofessionalchefs,alike.

LivingNutritionWebsite:www.livingnutrition.comEmail:customers@livingnutrition.comAddress:P.O.Box256Sebastopol,CA95473Phone:707-829-0362

OwnerDavidKleinpublishesthebiannualLivingNutritionmagazineandbooksonrawfoodeating,self-healingandNaturalHygiene.

LovingFoodsWebsite:lovingfoods.comEmail:allraw@lovingfoods.comAddress:P.O.Box790358PaiaHI96779Phone:808-878-3729

Classes,CustomWorkshops,Fasts,Raw/LivingFoodEducation,Books,LivingCuisine, Raw Restaurant Consulting, Health Consulting, Raw ProductCertificationMeettheRawFamily!Website:www.rawfamily.comEmail:victoria@rawfamily.comAddress:RawFamilyP.O.Box172Ashland,OR97520USAPhone:541-488-8865

Ourbooksandclassespromotethe12StepstoRawFoodsapproachthathelpstomaintainarawlifestyle.

TheNaturalChef,MattSamuelsonEmail:Mattsamuelson@yahoo.comAddress:503HawkRidgeLaneWatsonville,CA95076Phone:831-661-2611

Private and Restaurant Consulting, Catering, Personal Training, Recipe andProductDevelopmentNature’sFirstLaw,Inc.Website:www.sunfood.comEmail:nature@rawfood.comAddress:11653RiversideDriveLakeside,CA92040Phone:800-205-2350

Rawfood.com is the world’s premier source of raw & living foods lifestyleproducts.Servingtheworldefficientlysince1996.

NewNativesWebsite:www.newnatives.comEmail:info@newnatives.comAddress:POBox1413Freedom,CA95019Phone:831-728-4136

CertifiedOrganicgrowersofwheatgrass, sunflowergreens,buckwheat lettuce,pea shoots, microgreens, and a variety of young salad greens. Shippingavailable.

PlastaketManufacturingCompany,Inc.Website:championjuicer.comEmail:sales@championjuicer.comAddress:6220E.Hwy.12,Lodi,CAPhone:209-369-2154

Plastaket has manufactured the Champion Juicer since 1955. The ChampionJuicerhasthereputationofbeingthebestmasticatingjuiceravailabletoday.

PureJoyLivingFoodsWebsite:www.PureJoyLivingFoods.comEmail:info@purejoyplanet.comAddress:904EvelynAvenueAlbanyCA94706Phonenumber:510-647-9474

InHomeChef Trainings, Classes, Catering and a variety of recipe books andproductsforyourrawfoodadventures!

TheRawGourmetNomi Shannon, Health Educator, writer, lifestyle coach Web site:www.rawgourmet.comEmail:nomi@rawgourmet.comPhone:888-316-4611

Allyourrawfoodkitchenneeds:juicers,blenders,dehydrators,saladaccoslicer,mandoline,theRawGourmetbookandvideos,otherRawFoodBooks,gadgetsand food items. Retail and wholesale. Plus personal consultations, raw foodcertification workshops, restaurant consultations, raw food related businesssupport.

TheRawVeganNetworkWebsite:www.TheGardenDiet.comEmail:info@thegardendiet.comAddress:402W.OjaiAve.Suite101-156OjaiCA93023Phone:661-242-1479

5-weekOnline Course for RawChef, RawNutritionist, Personal Trainer, andRawLifestyleCoachCertifications.Clientreferralsandpersonalsupport.

RAWvolutiongourmetlivingcuisineWebsite:www.rawvolution.comAddress:SantaMonica,CAPhone:310-721-4222

Chef Matt Amsden of RAWvolution offers weekly raw food delivery, rawpreparationclasses,specialeventscatering&personalizedinstruction.

Rhio’sRawEnergyWebsite:www.rawfoodinfo.comEmail:Rhotline@aol.com

Address:POBox2040,CanalStreetStationNewYork,NY10013PhoneNumber:212-343-1152

Rhioprovidesinformationandassistanceinsuccessfullyadaptingtoarawfoodlifestyle.Consultations,foodpreparationclassesandlecturesavailable.

SproutRawFoodWebsite:www.sproutrawfood.orgEmail:info@sproutrawfood.orgAddress:1085LakeCharlesDriveRoswell,GA30075Phone:770-992-9218

Letushelpyoureachyourperfectweightandpeakperformance,reverseaging,eliminate pain, overcome chronic disease, andobtain superior health.Recipes,consulting,classesandseminars.

TreeofLifeRejuvenationCenterWebsite:www.treeoflife.nuEmail:info@treeoflife.nuAddress:P.O.Box1080Patagonia,AZ85624Phone:520-394-2520ext.206

Tree of Life is a cross-cultural, spiritual, livefood, eco-retreat, educationalfacilityandholisticmedicalspalocatedinthesacredhighdesert.

TribestCorp,GreenPowerInt’lWebsite:service@greenpower.comEmail:service@tribest.comAddress:1143N.PattStreetAnaheim,CA92801,U.S.A.Phone:888-254-7336

Since 1988, Tribest Corp. has offered the world’s-finest, unique kitchenequipment,andthelatestadvancementsandinnovationsinhealthappliances.

VitalCreations,LLCChefServices

ChadSarno,Chef/DirectorWebsite:www.rawchef.orgEmail:info@rawchef.orgPhone:1-888-276-7170Fax:1-360-287-8048

Your home of Raw Culinary Artistry, offering services in Restaurant andMedical Spa Consultation, Chef Trainings, Group and Personal Training,ApprenticeshipsandElegantCatering.

VitaMixCorporationWebsite:www.vitamix.comEmail:household@vitamix.comAddress:8615UsherRoad,OlmstedFalls,OH44138-2199Phone:800-848-2649

VitaMix Corporation designs and manufactures durable, versatile, high-performancekitchenappliancesthatare“morethanablender.”

KitchenAliveWebsite:www.laughingmother.comEmail:seekariego@aol.comAddress:P.O.Box180Springville,UT84663-0180Phone:801-489-5514

www.kitchenalive.com is a place to find delicious raw food recipes, dietsuggestions,supportandnetworkingonthisbeautifullivingplanet.

Pleaseunderstand thatby the time thisbook ispublished, informationonthe internet may be changed or updated. If you need the most recentinformation regarding any of the above resources, please contact thepublisher(contactinformationoncopyrightpage).

Textandphotographs©2004,2005,2008,2010byHatherleighPressexceptwherenoted.

Allrightsreserved.Nopartofthisbookmaybereproducedinanyformorbyanymeans,electronicormechanical,includingphotocopying,recording,orbyanyinformationstorageandretrievalsystem,withoutpermissioninwritingfromthepublisher.

LibraryofCongressCataloging-in-PublicationDataisavailable.

eISBN:978-1-57826-379-0

PROJECTCREDITSHatherleighPressStaffPresidentandCEO:AndrewFlach

Editor:JuneEdingEditorialAssistants:LindaChen,AnnaKrusinskiPhotographer:PeterFieldPeckFoodStylist:TraceyMedeiros

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