Raw Food Recipes:
Matt Sameulson

Marinated Baby Bok Choy Salad
by Matt Samuelson, p. 64 The recipe gave the option of Baby Bok Choy or Bok Choy. I used the later. The "marinade" is a bit saucy, so go ahead and eat it with the salad. It has nice Asian flavors at work, throw some crushed red pepper flakes in it to add a bit of heat.

photo by Bruce Kerridge
In Season: October-March Select: Look for Bok Choi that has firm stalks and fresh-looking leaves.
Store: Keep in the refrigerator for up to a week. Don't wash before storing or it will go slimy.
Did you know? It's relatively easy to grow and is high in vitamin C, beta carotene, folic acid and calcium, as well as many essential minerals.

On the MenuRecipes #48-#55 of the Complete Book of Raw Food EndeavorAvo Soup, Stephen Arlin, p. 92Chili Rellenos, Robert Yarosh and Lisa Sota, p. 210Soft Tacos, Matt Amsden, p. 213Tomatillo Salsa, Vita-Mix, p. 279Pepper-Corn Boats, David Klein, p. 126Pico de Gallo, Shazzie, p. 254-255Coconut Flan with Orange Glaze, Matt Samuelson, p. 329 (I didn’t get a chance to make the glaze, used orange zest instead; kids didn’t mind)
Almond Orange Cookies adapted from Valya's Almond Orange Cookies, Valya Boutenko, p. 288Corn and Chia Chips, The Daily Raw Café (adapted from Jonathan Weber’s Corn off the Cob Crackers, p. 167-68 — recipe to follow)Spicy Mexican Salad from the book “Becoming Raw” Chili-Lime Jicama Sticks, The Daily Raw Café (recipe to follow)