Explore the vast range of titles available.

DRESSING ½ cup orange juice 3 Tbs. olive oil 2 Tbs. apple cider vinegar 2 Tbs. tahini 2 Tbs. coconut nectar or sugar 1 Tbs. fresh lime juice 1 Tbs. toasted sesame oil 2 tsp. minced ginger 1 tsp. finely grated orange zest 1 tsp. gluten-free soy sauce or tamari ¾l tsp. salt SALAD 3 cups shredded napa or green cabbage (Vi head) 2 cups shredded red cabbage (1/8 head) 1 large carrot, julienned (¾ cup) 1 English cucumber, peeled, flesh scooped out, and julienned (1 cup) 1 green pepper, thinly sliced lengthwise (1 cup) 1 cup raw sunflower seeds ½ cup finely chopped fresh mint 1 | To make Dressing: blend all ingredients in blender until smooth. 2 | To make Salad: Toss together all ingredients in large bowl. CRÈME 1 cup raw cashews, soaked 2 hours, then drained 1/2 cup firmly packed cilantro leaves 3 Tbs. fresh lime juice 1 Tbs. apple cider vinegar, plus more to taste 2 cloves garlic, minced (2 tsp.) 1 pinch cayenne pepper (optional) FILLING 4 cups raw walnuts 4 cups sliced shiitake mushrooms 1/4 cup toasted sesame oil 1/4 cup gluten-free soy sauce or tamari 2 Tbs. minced fresh ginger 2 Tbs. minced serrano chile 4 cloves garlic, minced (4 tsp.) 4 tsp. fresh lime juice LETTUCE CUPS 16 Bibb or butterhead lettuce leaves 2 avocados, cut into 8 slices each 1/2 cup finely chopped cilantro 1/4 cup finely chopped green onion (white and green parts) 1/4 cup gomasio or sesame seeds 1| To make Crème: Blend cashews, cilantro, lime juice, vinegar, garlic, cayenne (if using), and Va cup water in blender or food processor 60 seconds, or until thick and creamy.

If milk separates, shake or blend again before using. 1 cup raw nuts or seeds, or V* cup flaxseeds 1 pinch sea salt, optional 2-3 Tbs. maple syrup or coconut sugar, or Va cup chopped soaked dates, or 5-10 drops liquid stevia, optional 1 Tbs. liquid coconut oil, optional 1 Tbs. sunflower lecithin, optional 1 | Place nuts in large bowl or jar, and cover with filtered water. Drain nuts, discard soaking liquid, rinse, and drain again. 2 | Transfer nuts to blender, add 2 to 3 cups water (depending on nuts used), and blend 1 minute, or until smooth. 3 | Add sweetener, coconut oil, and/or lecithin (if using); blend until combined. 4 | Pour blended mixture into nut milk bag (see \"A What Bag?\" p. 44) or double layer of cheesecloth set over large container.

4 cups roughly chopped seedless watermelon, plus 6 cups diced 2 cups diced tomatoes 1 cup peeled, seeded, and diced cucumber 1/2 cup diced red bell pepper 3 Tbs. finely chopped fresh basil 3 Tbs. lime juice 3 Tbs. finely chopped fresh mint 2 Tbs. diced red onion 2 tsp. minced ginger 1 tsp. grated lime zest 1/2 tsp. minced green serrano chile Lime wedges, for garnish 11 Purée 4 cups chopped watermelon in blender 30 to 60 seconds, or until liquefied. SAUCE 1 head cauliflower, cut into florets 3 Tbs. olive oil, divided 1 large yellow onion, diced (2 cups) 3 cloves garlic, minced (1 Tbs.) 2 cups low-sodium vegetable broth Vi cup raw unsalted cashews 1 Tbs. finely chopped fresh thyme 2 tsp. freshly squeezed lemon juice 1 Vi tsp. finely chopped fresh rosemary y8 tsp. paprika i pinch cayenne pepper VEGGIE BAKE Vi butternut squash, peeled, seeded, and very thinly sliced Va cup plus 2 Tbs. finely chopped green onion (white and green parts) 3 Tbs. finely chopped chives y« cup plus 1 Tbs. finely chopped flat-leaf parsley 3 large potatoes, very thinly sliced 1 lb. green beans, trimmed and cut into 1-inch pieces 1 large orange-fleshed sweet potato, peeled and very thinly sliced 1 cup sliced almonds 3 Tbs. dried onion flakes 11 To make Sauce: Steam cauliflower 5 to 8 minutes, or until tender.

[...]raw foods are whole foods that are as close to their natural state as possible: think uncooked fruits and vegetables; fresh and sprouted nuts, seeds, and grains; superfoods; and concentrated green powders (those never heated above 115 degrees). Because these foods haven't been tampered with, you might say they are in \"good health\"-and eating them will keep us that way, too.