Practically Raw

Probiotics are “friendly bacteria” that aid digestion, support the immune system, and help maintain a healthy balance of intestinal microflora. They’re abundant in cultured and fermented foods such as yogurt, miso, kimchi, kefir, kombucha, and nut cheeses. That’s right—raw nut cheeses such as the ones that follow are actually good for you!

Combine the nuts, water, and probiotic powder in a high-speed blender and blend until completely smooth. Line a strainer or colander with a double layer of cheesecloth, letting the excess cheesecloth hang over the sides. Place the strainer over a large bowl and pour the cheese mixture into the cheesecloth, then fold the excess over the cheese so it is covered. Place a weight on top that is heavy enough to gently compress the cheese without pushing it through the cheesecloth. Place the bowl with the strainer on the countertop for 24 hours to allow the cheese to culture at room temperature.

After at least 24 (and no more than 48) hours, take the cheese out of the strainer and unwrap it from the cheesecloth, placing it in a small bowl. Add the nutritional yeast and salt and stir thoroughly with a wooden spoon to incorporate. Place in the refrigerator to chill for at least 8 hours or overnight before using.

Per 2 tablespoon serving: 110 calories, 10.2g fat (2g sat), 3.9g carbs, 1g fiber, 2.3g protein

Macadamia nuts or cashews: Brazil nuts, almonds, hazelnuts, pistachios, or any other nut

Leave out the probiotic powder and skip the culturing step (letting the cheesecloth-wrapped cheese drain overnight in the refrigerator instead of on the countertop) to make non-fermented cheese.

Mexican Cheddar Cheese

This might just be my favorite cheese of the bunch! With its winning blend of spices, it’ll have you saying “¡Olé!” at first bite. It’s a great addition to Fiesta Taco Roll-Ups (page 162), but it’s also divine when spread on simple Basic Flax Crackers (page 75) and allowed to shine. (See photo, page 80.)

Combine all ingredients in a medium bowl and stir well to combine. (Alternatively, use a food processor to blend all the ingredients together.) Shape into a small round on a plate (using a ring mold, if desired) and refrigerate until firm.

Per 2 tablespoon serving: 114 calories, 10.4g fat (2g sat), 4.4g carbs, 1g fiber, 2.5g protein

SOAKING NUTS AND SEEDS

Soaking nuts and seeds is not an optional step in raw food recipes; it’s a requirement! Nuts and seeds soften a great deal when soaked, resulting in a creamier texture and smoother mouth-feel when they’re blended. Before making a recipe, be sure to scan the ingredient list in advance, taking note of any nuts or seeds that need to be soaked ahead of time. Consult the chart on page 21 for a complete list of soaking times and details on the proper soaking method.

If you’re really short on time, here are a couple tricks for speeding up the soaking process:

Soak the nuts or seeds in very warm (but not hot) water instead of cold.

Place the bowl in the dehydrator to keep the water warm while soaking.

In lieu of using a dehydrator, drain the nuts or seeds frequently (every 20 to 30 minutes) and replace the soak water with fresh warm water each time.

With a combination of those techniques, you can get away with soaking nuts and seeds in about half the recommended time.

Olive Tapenade-Stuffed Cheese

This layered cheese makes for an impressive party presentation. The salty, ultra-flavorful Kalamata olive tapenade is the perfect complement to mild macadamia cheese. (See photo, page 80.)

In a small bowl, whisk together the oil, lemon juice, and miso. In a small food processor (or by hand with a knife), pulse the olives, capers, and garlic until chunky. Add the olive mixture to the bowl with the oil mixture and stir to combine.

Spoon half the cheese onto a plate and spread into a small circle. (You can use a ring mold if you like.) Spoon 3/4 of the tapenade onto the cheese and press it down gently, then carefully top with the remaining half of the cheese. Top with the last 1/4 of the tapenade. Serve immediately or refrigerate until the cheese is firm.

Per 2 tablespoon serving: 114 calories, 10.6g fat (1g sat), 4.4g carbs, 1g fiber, 2g protein

Balsamic-Fig Pistachio Cheese

This unique, sweet cheese will have everyone talking. Despite the brevity of the ingredient list, the final product presents a host of complex flavor interactions that will delight any adventurous palate. (See photo, page 80.)

In a small bowl, stir together the figs, vinegar, and agave. Spoon the cheese onto a plate and spread into a thick circle (you can use a ring mold if you like), then top with the fig mixture. Serve immediately or refrigerate until the cheese is firm.

Per 2 tablespoon serving: 109 calories, 7.4g fat, 1g sat, 9g carbs, 2g fiber, 3.6g protein

Christmas Cheese Ball

This cheese is based on my mom’s Christmas cheese ball recipe, which she learned from a friend many years ago. When I first heard what was in it, I was afraid to try it—I mean, who combines cream cheese with pineapple, onion, dried fruit, nuts, and…garlic?! Turns out, it’s utterly scrumptious. All I had to do was replace the dairy cream cheese with homemade soft cashew cheese, and boom—the perfect party dish and conversation piece, raw-style.

Combine all ingredients in a medium bowl and stir well to combine. Form into a round ball shape on a plate; serve immediately or refrigerate until firm.

Per 2 tablespoon serving: 88 calories, 7.7g fat (1g sat), 4.6g carbs, 1g fiber, 1.7g protein

Nacho Cheese Sauce

The uses for this sauce are limitless. Dip Zesty Corn Tortilla Chips (page 78) in a big bowlful, use it to coat Cheesy Chili Kale Chips (page 99), try it on Fiesta Taco Roll-Ups (page 162), drizzle it on Taco Salad Supreme (page 128), or just eat it by the spoonful! (You didn’t hear that from me…)

Per 1/4 cup serving: 90 calories, 6.3g fat (1g sat), 5g carbs, 1g fiber, 4.4g protein

Garlicky Guacamole

I love the bite of fresh garlic, but if you’re not such a fan, you can replace it with a pinch of garlic powder. I also like to doctor up my guac with plenty of add-ins like onion, tomato, and cilantro, but you can easily leave those out if you prefer.

Combine all ingredients in a small bowl and use a fork to crush the avocado and stir the mixture together.

Per 2 tablespoon serving: 88 calories, 6.8g fat (1g sat), 7.4g carbs, 4g fiber, 1.3g protein

Garden Fresh Salsa

This bright, fresh, pico de gallo-esque salsa makes a great adjunct to any Mexican dish. Use in-season heirloom tomatoes for best results.

Combine all ingredients in a medium bowl or container. Refrigerate for at least 30 minutes, or until ready to serve.

Per 1/4 cup serving: 26 calories, .9g fat (trace sat), 4.2g carbs, 1g fiber, .9g protein

Mango Chutney

I love the chunky mango chutney often served alongside meals at Indian restaurants. This raw version is perfect for spooning onto Naansense Bread (page 67) or dolloping on savory Indian Tartlets (page 146).

Combine the mango, agave, lemon juice, and cayenne pepper, if using, in a food processor and pulse until chunky and combined.

Per 2 tablespoon serving: 49 calories, .2g fat (trace sat), 13g carbs, 1g fiber, .3g protein

Basil-Parsley Pesto

I adore pesto, but fresh basil can be so expensive that I like to “cut” my pesto with parsley. Pistachios are also a slightly cheaper, yet still somewhat “fancy,” alternative to the traditional pine nuts. Leftover pesto can be frozen and enjoyed throughout the winter months when fresh herbs are not available.

Combine the pistachios, garlic, yeast, and salt in a food processor and pulse into coarse crumbs. Add the basil, parsley, and lemon juice and pulse until finely chopped, stopping to scrape down the sides if necessary. Add the oil, a tablespoon at a time, pulsing to combine in between each addition. Add water, a tablespoon at a time, pulsing to combine, until desired consistency is reached.

Per 2 tablespoon serving: 68 calories, 6g fat (1g sat), 2.3g carbs, 1g fiber, 2.1g protein

Almond Butter

Organic raw almond butter is expensive, so I make my own from soaked-and-dehydrated raw almonds, although you can use any kind of dry almonds. The recipe is simple to make, but it does require patience—expect it to take about 15 minutes for the almonds to form a smooth, creamy butter. Use this in any recipe calling for almond butter.

Place the almonds into a food processor and pulse into small crumbs. Turn the machine on and let it run for about 12 to 15 minutes, stopping frequently to scrape down the sides of the bowl with a spatula. The almond butter is ready when the nuts have released their oils and the butter is completely smooth and creamy. Transfer to a small container and store in the fridge.

Per tablespoon: 104 calories, 9.1g fat (1g sat), 3.5g carbs, 2g fiber, 3.8g protein

Coconut Butter

Like the almond butter recipe above, a little patience is needed to achieve the proper silky texture for homemade coconut butter. The results are well worth it, though, and at a fraction of the price of store-bought.

Place the coconut into a food processor, turn the machine on, and let it run for about 12 to 15 minutes, stopping frequently to scrape down the sides of the bowl with a spatula. The coconut butter is ready when it becomes completely smooth and creamy. Transfer to a small container and store in the fridge.

Per tablespoon: 100 calories, 9.7g fat (8g sat), 3.6g carbs, 2.5g fiber, 1g protein

Chocolate Silk Ganache

When freshly made, this thin, drizzly syrup makes an amazing topping for any dessert. When chilled, it morphs into a thick, heavy frosting perfect for cookies, blondies, or brownies.

Combine all ingredients in a high-speed blender. Blend on the lowest setting for a few seconds, until the cacao powder is fully incorporated, then blend on high until smooth.

Per tablespoon: 74 calories, 4g fat (3g sat), 11.2g carbs, 1.5g fiber, .6g protein

Vanilla Bean Crème

In our house, Matt’s the resident chocoholic, while I’m partial to vanilla-flavored sweets. I could eat a whole bowl of this luscious, vanilla-flecked cashew cream. Pour it over just about anything in the Desserts chapter, and you’ll be one happy camper.

Strawberry Coulis

Fresh organic strawberries need little more than a touch of agave and lemon juice to make a coulis (a puréed fruit sauce) fit for a king. I like to put it in an indulgent Breakfast Banana Split (page 48) or on any of the ice creams in the Desserts chapter.

Combine all ingredients in a high-speed blender and blend until smooth. Strain through a fine mesh sieve, if desired.

Per 2 tablespoon serving: 23 calories, .1g fat (trace sat), 6g carbs, 1g fiber, .2g protein

Espresso Reduction

If you’re a coffee drinker, you’ll love this rich (yet fat-free!) syrup. It goes especially well on Cinnamon Crumble Coffee Cakes (page 207).

Whisk all ingredients together in a small bowl. Dehydrate overnight or simmer on the stovetop over medium-low heat for about an hour, until reduced by about half.

Per tablespoon: 53 calories, trace fat (trace sat), 13.5g carbs, trace fiber, trace protein

Raspberry Jam

I like seedy berries, so I never strain my homemade jams. Whether you strain this mixture or not, the end result is a tart, thick spread ready to be spooned over Buckwheat-Oat Biscuits (page 74), Classic Vanilla Bean Ice Cream (page 219), or anything else you please.

Combine all ingredients in a high-speed blender and blend until smooth. Strain through a fine mesh sieve, if desired.

Per 2 tablespoon serving: 29 calories, .1g fat (trace sat), 7.5g carbs, 2g fiber, .4g protein