The Raw Deal Cookbook: Over 100 Truly Simple Plant-Based Recipes for the Real World

INTRODUCTION

PART ONE

GOING RAW

CHAPTER ONE

raw food for the real world

CHAPTER TWO

the raw kitchen

CHAPTER THREE

the raw deal: your 21-day meal plan

PART TWO

THE RECIPES

CHAPTER FOUR

breakfast

Rainbow Fruit Salad with Nuts

Apples with Cinnamon–Cashew Butter Dip

Fake-Out Apricot “Fried Eggs”

Mango-Coconut Breakfast Pudding

Raw Almond Milk Chia Pudding with Blueberries and Pomegranate Seeds

Pumpkin Spice Chia Pudding with Almonds

Chia Parfait with Raw Granola

Sprouted Flatbread with Fruit Purée

Raw Crêpes with Maple Syrup

Buckwheat Breakfast Cookies

CHAPTER FIVE

beverages

Basil Lemonade with Blueberries

Hibiscus and Raw Raspberry Iced Tea

Raw White Tea with Peaches and Rosemary

Iced Chai

Raw Kale and Carrot Juice

Raw Spinach, Avocado, and Kiwi Smoothie

Virgin Sunrise Cocktail

Raw Virgin Mary

Raw Virgin Piña Colada

Raw Almond Milk

Raw Chocolate Nut Milk

Berry-Mint Smoothie

Green Monster Smoothie

Pumpkin Spice Smoothie

Mixed Berry Vita-Smoothie

PB&J Protein Smoothie

Superfood Smoothie with Turmeric

CHAPTER SIX

salads & soups

Kale Superfood Salad with Sprouted Chickpeas

Marinated Mushroom Salad

Rainbow Salad

Kale and Mushroom Salad with Figs

Cauliflower “Tabbouleh” Salad

Tomato and Raw Corn Summer Salad

Mediterranean Salad

Sprouted Lentil Salad

Sweet-and-Sour Red Cabbage Salad

Sweet and Savory Mexican Street Food Salad with Sprouted Green Lentils

Raw Pumpkin Soup

Fresh Pea Soup with Mint and Cashew Cream

Raw Gazpacho

Green Gazpacho

Creamy Raw Corn Bisque

Spinach Soup with Garlic and Coconut

CHAPTER SEVEN

weeknight entrées

Kelp Noodle and Veggie “Stir-Fry”

Zoodles with Basil Pesto

Cauliflower “Fried” Rice

Butternut Tagliatelle with Raw Spinach-Basil Pesto

Mango, Cucumber, and Wasabi Nut Summer Rolls

Marinated Portobello Mushrooms with Fresh Tomato Stuffing

Avocado Taco Bowls

Raw Pad Thai

Cauliflower Rice with “Cheese” Sauce

Cajun-Spiced Sprouted Adzuki Beans and Cauliflower Rice

Alfalfa Sprout Lettuce Wraps

Indian-Spiced Sprouted Chickpeas

Raw Maque Choux

Raw Beet Carpaccio with Salsa Verde

Cauliflower Rice Buddha Bowls

CHAPTER EIGHT

weekend entrées

Raw Lasagna

Raw Quattro Stagioni Pizza

Kelp Noodle Alfredo

Raw Falafel with Garlicky Dipping Sauce

Pumpkin “Soufflé”

Marinated Cauliflower Steaks with Chimichurri

Vegetable Noodles with Puttanesca Sauce

Zucchini Rollatini

Raw Paella

Raw Chili

Kale Summer Rolls with Satay Dipping Sauce

CHAPTER NINE

sides & snacks

Savory Cucumber Ants-on-a-Log with Cashew “Cheese” and Goji Berries

Kale Chips

Marinated Stuffed Mushroom Caps

Broccoli with “Cheesy” Sauce

Spicy Stuffed Avocado Halves

“Goat Cheese” Log

Sweet Banana Ants-on-a-Log with Cinnamon Nut Butter and Cacao Nibs

Apple Slices with Raw Honey and Cashew “Cheese”

Almond Butter–Stuffed Dates

On-the-Go Energy Bites

CHAPTER TEN

fermented foods

Refrigerator Half-Sour Pickles

Pickled Watermelon Rind

Sauerkraut

Curtido

Kimchi

Radish Kimchi

Cabbage, Apple, and Carrot Kimchi

Moroccan Preserved Lemons

CHAPTER ELEVEN

desserts

Balsamic Strawberries with Coconut Whipped Cream

Raw Chocolate-Avocado Pudding

Tropical Coconut Parfait

Honey-Banana Ice Cream

Mixed Berry Crumble

Raw Apple Pie

Raw Pumpkin Pie

Raw Banoffee Pie

Raw Carrot Cake

Raw Shortbread Sandwich Cookies with Raisin Filling

Cacao Nib Truffles

Raw Almond Joy Bars

CHAPTER TWELVE

dips, dressings, sauces & spreads

Shallot Balsamic Vinaigrette

Japanese Orange-Ginger Salad Dressing

Tahini Salad Dressing

Raw Caesar Dressing

Raw Ranch Dressing

Curry Coconut Sauce

Habanero Hot Sauce

Raw Tomato Sauce

Raw Fermented Ketchup

Raw Cranberry Sauce

Pico de Gallo

Berry Coulis

Spicy Tahini Sauce

Muhammara

Perfect Guacamole

Raw Hummus with Za’atar and Pomegranate

Raw Broccoli Hummus

Creamy Avocado Dip

Hemp Heart and Cashew “Cheese” Dip

Kale Pesto

The Dirty Dozen & The Clean Fifteen

Measurement Conversion Tables

References