Raw Reprint Edition

“Gourmet raw cuisine”–if that sounds like an oxymoron, you’ll be amazed by the creativity of the recipes in this book. Every food is “live” (uncooked) in these vegetarian recipes from Juliano, the raw-food guru of Los Angeles. Juliano believes that fruits, vegetables, nuts, grains, beans, and seeds in their rawest and purest form are the most nourishing foods. If your imagination stops at alfalfa sprouts and grated carrots, hold onto your cutting board. Juliano’s recipes include Butternut Squash Soup, New Moon Fruit Stew, Thai Green Papaya Salad, Living Buckwheat Pizza Crust, Mango Essene Bread, Mock Salmon Sushi, Raw Spring Rolls, seven varieties of burritos, nine varieties of pizza, and nine unusual smoothies. Desserts? Try EZ Pudding (made with maple syrup, avocados, and carob powder) or Cashew Gelato (cashew butter, maple syrup, and almonds, served frozen). There are also condiments, dressings, and sauces, and plenty of information about preparing raw foods, including how to soak and sprout beans, grains, seeds, and nuts.

It may seem like cheating, but a food dehydrator is permitted to “bake” pizza, cookies, and breads. It blows hot air, but never heats foods hotter than 120°F, which, claims Juliano, “allows all the delicate nutrients that are usually burned out of cooked foods to remain intact.” Raw Reprint Edition is filled with gorgeous color photos of the foods in all their vibrant colors and a number of photos of the vibrant Juliano (not in the raw). “Before you know it,” says Juliano, “you’ll be Raw and loving it.” –Joan Price

–This text refers to the hardcover edition.

Thai Pasta

Serves 2

For Pasta:

2 cups zucchini and/or squash
1/2 cup red or yellow bell pepper sliced into long, thin pasta-like strips
1/2 cup Marinated Onion Ringlets
1/2 cup diced tomato
1/4 cup fresh basil, chopped
1/4 cup fresh cilantro, chopped
1/2 cup chopped mint
1/2 Marinated Portobelto
1/4 cup chopped scallion
1/4 cup chopped shallots
1 tablespoon Curry Chutney
2/3 tablespoon minced galanga
1 tablespoon minced garlic
1 tablespoon minced ginger
2 teaspoons Thai chilies, minced
2 tablespoons fresh-squeezed lime juice
2 tablespoons chopped almonds

For Sauce:

2 tablespoons Lime leaves (kaffir lime), finely minced
1 tablespoon Lemon grass, finely minced
2/3 cup Raw Ricotta Cheese or Mac Cream
1/4 Cup olive oil
1/4 cup Nama Shoyu
1 1/2 cups coconut water (from 2 coconuts) or other liquid
1 teaspoon Thai chilies, chopped
1 tablespoon white wine

With a potato peeler, shave zucchini and/or squash lengthwise into long, thin strips; when you’ve shaved all sides down to the soft and seedy center, slice the remaining portion into long strips. In a serving bowl combine zucchini and/or squash, bell peppers, Marinated Onion Ringlets, tomato, basil, cilantro, mint, Marinated Portobello, scallions, shallots, Curry Chutney, galanga, garlic, ginger, Thai chilies, and lime juice. Mix and set aside. In a blender combine kaffir lime, lemon grass, Raw Ricotta Cheese, olive oil, Nama Shoyu, coconut water or other liquid, and Thai chilies. Blend well and pour over pasta. Splash the wine over the pasta, top with chopped almonds, and serve immediately.

Sunshine Rain

Serves 2

1/2 cup frozen cantaloupe
1/2 cup fresh nectarines, peeled
1/2 cup frozen peaches, chopped
1/2 cup frozen mango, chopped
1/2 cup maple syrup or honey
1 teaspoon cinnamon
1/2 cup fresh-squeezed orange juice

Thaw frozen fruit for five minutes. Use a large knife to chop the partially-thawed fruit into small chunks, and in a blender blend with the recipe’s remaining ingredients. If the contents won’t blend, use the aid of a rubber scraper while the blender is running, but don’t get it near the blades. You can also turn off the blender, push the contents down toward the blades, start it back up again, and blend until thick and creamy. Drink immediately.

–This text refers to the hardcover edition.

Juliano moved to San Francisco when he was 24 and opened his first Raw restaurant, which was quickly hailed by the San Francisco Chronicle for serving the most “innovative cooking” in the culinary conscious town. This is his first UNcook Book.

–This text refers to the hardcover edition.