Serves four
15 mins
Food processor, blender
Adding a sprinkle of cacao nibs to any salad lifts it to a whole new level. Coleslaw is such a basic it can become boring, but as you may have noticed by now, eat enough superfoods and the word “boring” starts to disappear from your vocabulary.
2 carrots
1 apple
½ red onion
2 cups (200 g) white cabbage
2 avocados
1 Tbsp apple cider vinegar
pinch salt
1 clove garlic
1 tsp purple corn extract
½ cup (125 ml) water
½ cup (75 g) cacao nibs
Top and tail the carrots. Quarter the apples and remove the core. Finely grate the carrots, apple, onion, and cabbage. To make the mayonnaise, blend the avocados, vinegar, salt, garlic, purple corn extract and water. Toss the vegetables in the mayonnaise, along with the nibs. This salad will keep for a day or two, as the vegetables soften and the flavors deepen.
Serves one
No equipment needed
10 mins
This is a lovely warming winter dish, so simple to make, but very nurturing and satisfying.
½ red pepper
¼ head broccoli
1 stalk celery
1 Tbsp bean (mung or mixed) sprouts
1 Tbsp corn kernels
2 Tbsp dulse flakes
2 Tbsp flaxseeds, ground
1 Tbsp barleygrass powder
1 tsp brown unpasteurized miso
1 cup (250 ml) water, boiled
¼ tsp chili or curry powder
¼ tsp Cordyceps or other mushroom extract
Prepare your pepper, broccoli and celery by chopping them into small bite-sized chunks, a little bigger than the corn kernels. Grind the flaxseeds if they are not already pre-ground. Put the seeds in a bowl with the barleygrass, miso, and chili or curry powder, and add the water a little at a time, stirring gently. Add more water if you want a thinner, less gloopy stew. Once you have added in the water, stir in the vegetables and all the remaining ingredients. Eat at once while it is warm. If you have a double saucepan, you can make this by putting all the ingredients in the pan, and heating it up that way.
Serves four
15 mins, 12 hours presoaking
Blender
This is a beautiful rich cheesy cream that is so good it might not actually make it onto the cauliflower. Don’t worry if it doesn’t, make some Many Ways Mayonnaise (p. 97) as well and use that instead.
1 cup (125 g) cashews, soaked 8–12 hours
1 (500 g) cauliflower, divided into bite-sized florets
1 lemon, juiced
1 tsp white miso
2 Tbsp nutritional yeast flakes
2 Tbsp maca
1 cup (250 ml) water
Presoak the cashews overnight. Put the cashews, lemon juice, miso, nutritional yeast flakes and half the water in the blender and blend for a minute until there are no lumps of cashew left. Add in the maca, and as the blender is turning, add the rest of the water gradually. Chop the cauliflower into large bite-sized pieces, trying to preserve the florets as much as possible. Pour the sauce over the cauliflower, toss and serve. If you would like it warmed, you could spread it over a dehydrator tray, heat it for 4 – 6 hours, and serve straight from the dehydrator. Eat within a day or two; cauliflower doesn’t keep well.
Serves four
Blender
15 mins
If you make this for a potential lover, and he doesn’t hoist you over his arm in a fireman’s lift and carry you straight to the bedroom, then it’s definitely time to give up, girls, and start looking around at some of the other fish in the sea.
¾ cup (100 g) cacao nibs
¾ cup (100 g) shelled hemp seeds
¾ cup (100 g) coconut oil
3 tomatoes
2 red peppers
½ red onion
1 red chili pepper
½ cup (50 g) goji berries
2 Tbsp dulse or dulse flakes
2 tsp tamari
1 tsp suma powder
¼ tsp Reishi or other mushroom extract
Grind the nibs, hemp and coconut oil together in the blender until you have a thick granular cream. Prepare the tomatoes, pepper, onion and chili pepper for the blender. Make sure you remove all the seeds from the chili pepper. Pop them in the blender with the goji berries, dulse, tamari and suma and blend again. Keep blending for a couple of minutes until you have a smooth orange cream. Serve accompanied by a green salad.
Serves one
15 mins
Blender
Charged with superfoods, this dinner is perfect for feeding to your very own god or goddess.
1 large avocado
3 small tomatoes
2 stalks celery
¼ red onion
1 lemon, juiced
2 Tbsp shelled hemp seeds
2 tsp curry powder
1 Tbsp maca powder
¼ tsp suma powder
1 cup (100 g) cauliflower
½ red pepper
1 cup (50 g) spinach
1 Tbsp goji berries
Peel and pit the avocado, and put the flesh into the blender. Halve the tomatoes, and chop the celery sticks into eighths, and put them in the blender too. Add the onion, lemon juice, hemp seeds and curry powder and blend to a thick puree. Add in the maca and suma and blend briefly. If you blend maca for too long it goes bitter. Remove the sauce from the blender and put in a bowl. Chop your cauliflower into small bite-sized pieces, and dice your pepper into pieces the same size. Stir the cauliflower, pepper, spinach and gojis into the sauce. Eat straightaway.
Serves four
No equipment needed
5 mins, 2 hours marinating
The really dark, leafy green vegetables like kale, spinach and chard are about the best vegetables you can eat, especially when they’re in season and locally grown. However, they can be quite fibrous and chewy to eat just as they are raw, so raw-fooders often use a technique called wilting, as described here. The presence of the oil also helps with the digestion of the kale. This is Chris’ favorite, so I named it after him.
8 cups (400 g) kale
3 Tbsp cold-pressed, extra-virgin olive oil
½ tsp crystal salt
2 avocados
4 Tbsp dulse flakes
2 Tbsp shelled hemp seeds
1 cup (100 g) Raw Living Sunseeds*
2 tsp Crystal Manna or E3 AFA flakes
Chop the kale into small bite-sized pieces with a good knife, and transfer to a mixing bowl. Pour the olive oil over and sprinkle in the salt. With your hands, give the kale a good massage. Really rub the oil and salt right into the leaves. This will soften and tenderize them and make them more palatable. Massage the kale for a couple of minutes, then cube the avocado and add that into the mix with the dulse flakes, hemp seeds, Sunseeds (if you can’t get Sunseeds, you can just use a mixture of pumpkin and sunflower seeds), and one teaspoon Crystal Manna. Give it all a good mix in, and transfer to a large serving dish. Sprinkle the second teaspoon of Crystal Manna over the top evenly, then leave in the fridge for at least two hours to marinate. This dish keeps well for a couple of days.
*Can be purchased at rawliving.eu. Shipping to the U.S. is surprisingly affordable.
Serves two
No equipment needed
10 mins
If you can’t get enough of hemp, this is the salad for you. Hemp comes to us in many forms, and this salad contains just about all of them. Serve with some hemp burgers (p. 153) and Hempilicious Ice Cream (p. 174) for pudding and you’ll be transported to hempiven.
1 cup (50 g) arugula
1 cup (50 g) baby leaf spinach
1 cup (50 g) lamb’s lettuce
1 cup (50 g) alfalfa sprouts
1 cup (100 g) sauerkraut
2 Tbsp cacao nibs
4 Tbsp shelled hemp seeds
4 Tbsp whole hemp seeds (if available)
2 Tbsp hemp protein
1 avocado
2 Tbsp hemp butter
1 Tbsp hemp oil
2 tsp liquid aminos
1 lemon, juiced
Put the arugula, spinach, lambs lettuce, alfalfa, sauerkraut, cacao, hemp seeds (both types), and hemp protein in a salad bowl together. Cube the avocado flesh and add it to the salad. Give it all a good mix, so the sauerkraut and alfalfa are evenly threaded, not in clumps. In a small separate bowl, mix the hemp butter, hemp oil, liquid aminos and lemon juice with a spoon. You should have a runny paste to pour over your salad. As you toss the dressing in the salad, it will clump together into a dense mix. Serve immediately.