Free The Complete Book of Raw Food by Julie Rodwell

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    Bragg Liquid Aminos® or sea salt to taste
    2 tablespoons chopped lemon balm herb (optional)
    1 cup radish sprouts (or other sprouts of your choice)
    lettuce for garnish
DIRECTIONS
    Combine the avocado, asparagus, jicama, grapefruit, lime juice, mint, green onion, red onion, Bragg Liquid Aminos or sea salt, and lemon balm, if using. Serve on a bed of lettuce topped with a few sprouts.
    Hint: Remove the white pith from the grapefruit for a sweeter dish.
Broccoli & Carrot “Noodle” Salad
    B Y E LAINA L OVE
    A DVANCED PREP : 5 to 8 days for sunflower sprouts I MMEDIATE PREP : 10 min
    S ERVES 2 to 3 S PECIAL E QUIPMENT Spiral slicer
INGREDIENTS
    1 head broccoli, stalks peeled and florets removed
    1 carrot
    1 English cucumber
    1 cup sunflower sprouts
DIRECTIONS
    Using a spiral slicer, cut the broccoli, carrot, and cucumber into veggie noodles. Chop or cut the noodles so they won’t be excessively long. Mix in the sunflower sprouts and serve with your choice of dressing on the side.
    Contributor’s note: This salad is a light and flavorful accompaniment to nori rolls or an Asian wild rice dish. Raw broccoli contains almost as much calcium as whole milk, is an antioxidant, and protects against cancer. Sunflower greens are high in protein and loaded with enzymes and chlorophyll.
Cabbage Salad
    B Y E DDIE D. R OBINSON
    A DVANCED PREP : 2 to 3 days I MMEDIATE PREP : 30 min
    S ERVES 8 to 10 S PECIAL E QUIPMENT Blender or food processor
INGREDIENTS
    For the salad:
    1 head green cabbage
    1 head red cabbage
    7 carrots, shredded
    1 red onion, chopped
    3 red bell peppers, chopped
    ½ cup fresh cilantro, chopped
    For the dressing:
    1 ½ cups sesame oil
    ¼ cup nama shoyu
    ¼ cup lime juice
    1 tablespoon each oregano, basil, tarragon
    ¼ cup fresh squeezed orange juice
DIRECTIONS
    Peel the outer leaves off the cabbages and set them aside. Chop the rest of the cabbage, and place it in a large bowl along with the carrots, onion, bell peppers and cilantro.
    To make the salad dressing, pulse all the dressing ingredients in a blender or food processor for 3 seconds.
    Pour the dressing over the salad and mix well. Cover the bowl with the cabbage leaves. Place a plate and a weight on top, and let the bowl sit at room temperature for 2 to 3 days (or until it suits your taste). Store in the refrigerator for up to 3 weeks.
    Note: Fermentation time varies according to room temperature and humidity.
Caesar Salad
    B Y J ALISSA L ETENDRE
    A DVANCED PREP : None I MMEDIATE PREP : 20 min
    S ERVES 5 S PECIAL E QUIPMENT None
INGREDIENTS
    For the salad:
    1 head romaine lettuce
    1 cucumber, chopped
    1 red pepper, chopped
    ½ cup chopped red onion
    1 large carrot, shredded
    ½ cup dried coconut, grated
    For the dressing:
    2 tablespoons olive oil
    1 lemon, juiced
    1 tablespoon honey
    ½ teaspoon cumin powder
    1 large garlic clove, pressed
    ½ teaspoon Herbamare® or sea salt
    ¼ cup pumpkin seeds, ground
DIRECTIONS
    Combine the lettuce with the cucumber, red pepper, onion, carrot, and coconut in a large bowl.
    Mix all the dressing ingredients together in a measuring cup.
    Pour over the vegetables and toss well before serving.
Chakra Salad
    B Y S HAZZIE
    A DVANCED PREP : 10–20 min for High Vibe Dressing I MMEDIATE PREP : 20 min
    S ERVES Depends on quantities used S PECIAL E QUIPMENT Food Processor
INGREDIENTS
    zucchini
    yellow pepper
    pumpkin or other squash
    carrot
    broccoli
    tomatoes
    red cabbage
    beets
DIRECTIONS
    Using the “S” blade of a food processor, process each item separately, until coarsely chopped. To preserve the colors of the vegetables, process them in the order listed above, zucchini first, beets last. For added variety, use your spiral slicer to slice the zucchini, carrot, and pumpkin, and use a mandolin to slice the beets and red cabbage. Serve the shredded vegetables in a heaping mound, with High Vibe Dressing in a small bowl at the center of the plate.
    Contributor’s note: Chakra salad is great for parties; serve it on an