Raw Food Recipes, No Meat/No Heat Book

A sampling of a few of the recipes from this book:

Pistachio, Celery, and Cucumber Salad with Dates and Orange-Lemon Dressing

Celery & Red Apple Salad with Creamy Pine Nut Dressing (with lemon and parsley)

Recipe for Belgian Endive with Gremolata and Vegetables using Radicchio and Additional Vegetables, bell peppers, cucumber, carrots, Belgian endive, radicchio, and mixed sprouts.  Gremolata has lemon juice, garlic, parsley, and oil (see note below).

 

I was very intrigued by this one.  It’s Swiss Chard, Pine Nuts, and Currants Stuffed in Vine Leaves.  Of course the vine leaves, being jarred, are not raw, but the filling is completely raw.

In the pistachio salad, apple salad, and “dolmas,” I did not add any oil, due to there already being fat content and plenty of flavor from the nuts, herbs, and citrus juices.  The gremolata has merely a tablespoon of oil, much less than called for.  My favorite of these four is a toss-up between the apple salad (the dressing is amazing) and the dolmas with the perfect filling mixture.  Where’s Mr. Marcus when you need him to swoop in and eat some dolmas?  These are better than Costco.