DO EAT RAW Disclaimer: The information provided within this recipe book should not bemisconstrued as medical advice,

and should not be used as a substitute for amedical evaluation by a physician. Always consult your physician for medicaladvices, starting a new diet or when making a health decision. The authorsand publishers of this eBook and the accompanying materials have used their best efforts in preparing this eBook, they make no representations, warrantiesor assurances as to the current accuracy of the information provided and inno event they are liable for any damages or injury resulting from your relian-ce upon any information provided within this eBook. Therefore, if you wish toapply ideas contained in this book, you are taking full responsibility for your actions.This ebook is copyright, no part of it may be reproduced, transmitted, transcri-bed or stored in a retrieval system, or translated into any language in any formby any means without written permission. Enquiries should be addresses todoeatraw.com.2011 All Rights Reserved doeatraw.com We hope that this e-book will inspire you to eat more raw food.Even if you are not a 100% raw food eater, remember to addas many different delicious fruits and vegetables to your routi-ne as possible.Suggestions:* Any oil listed in ingredients should be cold pressed* Use organic ingredients anywhere in these recipes as muchas you canUseful things you should have in your Kitchen A powerful blender or/and a food processor A dehydrator A strong masticating type juicer The do eat raw team

DO EAT RAW Contents APPETIZERS AND SNACKSENTREES AND MAIN COURSESSALADSBREADS AND CRACKERSDESSERTSDRINKS AND SMOOTHIES Almond hummous Barbecue sauce Sunower seed cheese Crunchy quick porridge Mini sandwiches Beet ravioli Cauliower cous cousand veggies Spaghetti alla puttanesca Almond pizza crust Onion bagels Pizzaiola Flax crackers Blueberry jam Brownies Simple mango ice cream Baby green salad

Mung beans salad Spinach strawberrysalad Berry smoothie Carrot-ginger juice Walnuts milk DRESSINGSSPREADSANDDIPS

DO EAT RAW Almond hummus Ingredients: 2 cups almonds soaked 6 hours 1 tablespoon parsley chopped 1/2 tablespoon basil chopped 1/2 cup tahini 2 cloves garlic minced 2 lemons juiced pinch of celtic sea salt pinch of black pepper Description Place all the ingredients in the blender and blend leaving it a little chunky, if you like.If covered, it will keep in the fridge for about 4days. F R E E E B O O K. E N J O Y 4 Almond hummous DRESSINGSSPREADSANDDIPS

DO EAT RAW Barbecue sauce Ingredients: 2 tablespoons extra virgin olive oil 2 teaspoons cumin powder 1 cup sundried tomatoes 2 tablespoons apple cider vinegar 1 teaspoon garlic powder 3 tablespoons nama shoyu 1/3 cup water 1 cup dates 1 teaspoon chili powder a sprinkle black pepper 2 chipotle Description Soak the chipotles in 1/3 cup of water for about 1hour.Then blend chipotles and water with all the other ingredients on high until smooth. It lasts 5 days in the fridge.

Sunflower seed cheese Ingredients: a dash black pepper 1 cup sunower seeds soaked for at least 2 hours 2 green onion 1 cup swede chopped 3 cloves garlic 1 bunch basil 1 teaspoon nutritional yeast a pinch sea salt Description Add all ingredients to food processor and process until you have the consistency you want for your cheese Crunchy Quick Porridge Ingredients:1 tablespoon almonds crushed1/4 cup raisins1/4 cup dried prunes chopped1 teaspoon agave nectar 2 tablespoons walnuts crushed1/2 cup apple juice1 cup amaranth1/4 cup dried apricot chopped1 cup milletDescriptionIn a blender, blend millet and amaranth with the ap- ple juice, then add all the other ingredients and mixwell. 6 F R E E E B O O K. E N J O Y APPETIZERS AND SNACKS

Mini sandwiches Ingredients: 1/4 cup almonds soaked for 6 hours 1 large zucchini sliced 2 iceberg lettuce leaves thinly sliced into strips 1/2 cup fresh basil1 red bell pepper sliced 1 carrot julienned 1 tomato sliced pinch of celtic sea salt 2 cloves garlic pinch of black pepper 3 tablespoons extra virgin olive oil 1 tablespoon pinenuts Description Place zucchini slices on a serving dish, add lettuce, carrot, and then red bell pepper and top with circles of tomatoes. In a food processor, blend almonds, pine nuts, basil, garlic, oil, salt and pepper. Top mini sandwiches with the basil mixture. Beet ravioli Ingredients: 3 beets

1/2 cup cashews soaked 1 hour 1/2 cup macadamia nuts 1 teaspoon dried herbs 1 tablespoon agave nectar 1 tablespoon nama shoyu 1 tablespoon lemon juice 1 clove garlic 1 cup spinach 1 handful fresh basil leaves 2 green onions Description Place all of the ingredients except beets in a food processor and blend until very smooth. Slice beets to a very thin width. Spoon the nuts lling onto one slice and top with a second. Serve immediately. Cauliflower cous cous and veggies Ingredients:2 cups cauliower 1 cucumber chopped1 big tomato chopped1 carrot chopped1 bunch basil minced2 Tablespoons extra virgin olive oil1 pinch himalayan salt1 pinch garlic powder 1 teaspoon lemon juiceDescriptionPlace the culiower in a food processor and processuntil chopped like cous cous.Place in a bowl with all the other ingredients andtoss well!Yield: 2 servings 9 ENTREES AND MAIN COURSES

Spaghetti alla puttanesca Ingredients:3 zucchini spiralized1/2 cup sundried tomatoes4 tomatoes3 tablespoons kalamata olives3 tablespoons extra virgin olive oil1 shallot2 cloves garlic1 bunch fresh basil leaves2 tablespoons parsley1 teaspoon dried oregano1 teaspoon dried thyme1/2 teaspoon chili powder pinch of himalayan saltdash of black pepper 1 tablespoon lemon juiceDescriptionPut the zucchini spaghetti in a bowl and sprinklewith a mixture of 1 tablespoon olive oil, lemon juiceand some salt. Set aside.In a food processor, combine all of the other ingre-dients and blend until smooth.Pour nicely over the spaghetti and toss gently. Baby Green Salad Ingredients:4 cups baby greens chopped1/2 cup walnuts chopped1 green apple sliced1 avocado sliced4 green onions minced1 carrot julienned4 mandarins juiced1/2 lemon juice1/2 teaspoon lemon zest1 clove garlic minced2 tablespoons extra virgin olive oil pinch of himalayan saltDescriptionIn a large bowl, toss together all the ingredients andserve immediately. Mung Beans Salad Ingredients:1 cup mung bean sprouts2 cups spinach thinly sliced4 green onions chopped2 cups mushrooms sliced2 cups quinoa soaked 10 hours1/4 cup cashews chopped1/4 cup pecans chopped2 cloves garlic nely minced1 lime juiced2 tablespoons tamari1/4 cup extra

virgin olive oil pinch of cayenneDescriptionToss well all ingredients in a bowl.Let marinate for at least one hour to allow for theavors to blend.Yield: 4 servings Spinach strawberry salad Ingredients:2 cups fresh spinach shredded2 cups strawberries thinly sliced1 tablespoon sesame seed1 teaspoon poppy seeds1 teaspoon ax seeds1 tablespoon cashews chopped1 teaspoon honey2 tablespoons lemon juice2 tablespoons extra virgin olive oil pinch of himalayan saltDescriptionMix the olive oil, lemon juice, honey and seeds untilemulsied.Toss in the spinach and strawberries. Almond Pizza Crust Ingredients:2 cups almonds soaked 12 hours1 cup ax seeds ground1 apple1/3 cup extra virgin olive oil1/3 cup water 1 tablespoon italian seasonings1/4 teaspoon hot curry powder 1 teaspoon himalayan saltDescriptionIn a food processor, blend all the ingredients addingax seeds at the end.Continue to blend until mixture resembles a ball of dough and section it into 2 balls.Place each ball on a teex sheet and spread it aroundinto pizza-shaped circle.Dehydrate for 12 hours at 105 removing teex sheetafter few hours. Onion Bagels Ingredients:1 cup sunower seeds1/2 cup red onion1/2 cup ax seeds4 tablespoons dried dill1/3 cup water pinch of himalayan saltDescriptionIn a blender, grind sunower and ax seeds until a powder forms.Stir in the the other ingredients and blend until adough forms, adding water at the end.Roll the dough into balls.Flatten and place onto nonstick dehydrator sheets.To make the hole, press a bottle cap in the middleand remove the dough.Dehydrate at 105 for 8 hours. Pizzaiola Flax crackers Ingredients:1 cup ax seeds soaked 4 hours1 cup sundried tomatoes soaked 2 hours1/2 cup sunower seeds ground2 cloves garlic1 red hot chili pepper 4 tablespoons fresh basil2 tablespoons fresh oregano2 tablespoons extra virgin olive oil1 teaspoon himalayan salt1/2 cup water DescriptionBlend all the ingredients into a dough.Spread onto nonstick sheets and dehydrate at 105 Ffor 14 to 18 hours removing the sheets and ippingover after 6-8 hours. Blueberry jam Ingredients:2 cups dried blueberries1 lemon juiced6 datesDescriptionBlend the blueberries with the lemon juice in the blender.Toss in dates and let them soak in the blueberry mix-ture for about 15 minutes.Then blend until smooth and refrigerate.Once chilled it will rich the perfect consistency. Brownies Ingredients:1 cup pecans1/4 cup carob powder 1 cup dates1 tablespoon extra virgin olive oil pinch of celtic sea saltDescriptionMix in a food processor all the ingredients andspread in a pan.Place in the freezer for one hour, then cut to your desired size. Simple mango ice cream Ingredients:1 fresh mango sliced and frozen1/4 cup almonds1/4 cup honey1/2 teaspoon vanilla seedsDescriptionRemove mango from freezer and allow to partiallythaw, it should still have ice crystals in them.Process the almonds to an almond butter consisten-cy.Add the honey and vanilla and process further.Set aside.Put the mango in a blender, and puree.Spoon a dollop of the almonds cream onto the man-go ice cream.

Berry smoothie Ingredients:1/2 cup strawberries1/2 cup blackberries1/2 cup blueberries1 cup cranberries1 cup almond milk 1 carrot2 cups iceDescriptionAdd all theingredients into a blender.Blend until mixed. Carrot ginger juice Ingredients:4 carrots2 cloves garlic1 lime unpeeled2 inches ginger rootDescriptionPush the ingredients through a juicer.Chill the drink in the refrigerator until ready to serve. Walnuts milk Ingredients:1 cup walnuts soaked 12 hours2 dates2 cups water DescriptionBlend the walnuts, dates and water in a high-speed blender until liqueed and smooth.Strain the milk to remove any walnut and date grit.