Raw Food Recipes:
Stephen Arlin

Ants in a Canoe by Stephen Arlin, p. 110
My daughter, Donavan, loved, loved, l-o-v-e-d, loved this snack. She could not get enough of the salty raw almond butter with the tart apples and sweet raisins. She did ask me why there was almond butter inside the canoe, I told her the hull had a hole and filled up with gooey, almond butter and the "ants" were hanging on for dear life, just like mommy.
I decided against making my own almond butter as the recipe called for. I understand back in the day, raw almond butter probably was not readily available in your local grocery store, so making it from scratch might have been required.

But why make this kid-friendly treat harder than it has to be?

I did go a bit further with the recipe and hollowed out the apple to add more almond butter. Donavan seemed to appreciate that.

Ants in a Canoe
Adapted from Stephen Arlin's recipe

2 large apples
¼ cup raw almond butter
¼ cup raisins

With a paring knife, cut the apples into quarters. Remove the core and seeds and carve the apple to create the tiny hull of the canoe.

Spoon the almond butter in the hull and top with raisins.

Fast Avocado Salad by Stephen Arlin, p. 61

Pretty straight forward salad.

I didn't use 30-40 Raw Power! olives, I choose 10 regular raw powerless Kalamata olives and a dash or two of sea salt.

"….Do you think you'll be starting at the beginning of the book and working through every page, or jumping around it?”

Thank you Angelique for your comment and feel free to call me Hopalong Cassidy because I am jumping all over the place…sort of.

The best course of action methinks would be to start with what I feel are the easiest recipes. The criteria is those using minimal ingredients, equipment and time. Start off loosey goosey, you know?

The complex recipes will come to pass, just not right out the gate. Some recipes build upon each other, for example Rejuvelac is made before a nut cheese. And let’s not forget the fun part of creating raw foods (wink, wink) the soaking and sprouting and dehydrating. I will tell you now, those recipes are not happening anytime soon.

I will try to let you know what’s coming up ahead of time so you can follow along and prepare the recipes yourself.

Starting with the Rejuvelac on page 9 and traveling onward my count was 375 recipes, (if you count something different, please share.) So if my calculations don’t fail me, that’s about 7-8 recipes per week to make a finish within the next year.

THE DOWNSIDE: because of copyrighting laws I won’t be able to print most of the recipes, so if you don’t have the book you might be out of luck.

ON THE UPSIDE: I will provide lots of photos. Yeah!

Let’s begin.

On next week’s menu (in no posting particular order):

1. Ants on a Log by Karie Clingo (p. 110)
2. Broccoli, Kale and Celery Juice by Vita Mix (p. 139)
3. Avocado Burritos by David Wolfe (p. 208)
4. Green Lemonade by John Larsen (p. 147)
5. Ranch Dip or Dressing by Elaina Love (p. 276)
6. Fast Avocado Salad by Stephen Arlin (p. 61)
7. Raw Candy by David Wolfe (p. 295)

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)