Ani's Raw Food Essentials - Ani Phyo [53]
I love garlic and garlicky Caesar, so I use two teaspoons, about two cloves, of garlic in this recipe. For milder flavor, use just one teaspoon of garlic, and give it a taste. Gradually add more to your liking.
DRESSING
1 cup chopped celery or zucchini
1 to 2 teaspoons garlic
½ cup olive oil
1 tablespoon white miso
SALAD
12 large romaine lettuce leaves
GARNISH
1 recipe Coconut Bacon (page 76) or Eggplant Bacon (page 78), diced
1 recipe Rawmesan (page 105)
Place all the dressing ingredients in a high-speed blender. Blend until smooth.
Toss the romaine leaves in the dressing, coating well.
To serve, place three leaves onto each of four serving dishes. Top each portion with the Coconut Bacon bits, and sprinkle with 1 tablespoon of Rawmesan.
SERVING SUGGESTION: Serve with your favorite croutons.
8
WRAPS, SANDWICHES, AND BURGERS
THIS IS THE ultimate chapter for healthy, delicious, and versatile handheld recipes. Wraps are made by filling dehydrated Corn Tortillas or Tomato Wrappers, or your favorite leaves such as iceberg lettuce or romaine, with cheeze, pâté, hummus, sauce, and even salad. Sandwiches are made with flax flatbread filled with Coconut Bacon, cheeze, tomato, mock tuna salad, and even my raw version of lox with capers and onions. Vegetables and flax are mixed together to make my Sun Burgers, which are served with BBQ Sauce, Sun-Dired Tomato Ketchup, Aioli Mayonnaise, or Homemade Mustard Sauce for delicious, nutritious, soy-free, and gluten-free goodness.
Soy Story
BEING OF Korean descent, I was surprised to find that my mom and I are both allergic to soy. This allergy had been appearing in my skin as inflammation that I mistook as acne. A friend recommended I try eliminating soy, and my skin cleared up in a matter of weeks. I had thought soy was part of a healthy Asian diet. To my surprise, I discovered soy is actually toxic.
In Asia, soy is fermented to eliminate the antinutrients and soy toxins in raw soybeans. It’s eaten only in small amounts in the form of tempeh, miso, and soy sauce. Nama Shoyu is a raw, unpasteurized, and safely fermented soy sauce used in raw foods to add a salty, rich flavor to recipes. It’s full of enzymes that make it a living food.
The soy in America, on the other hand, is processed and not fermented. Dr. Kaayla Daniel, author of The Whole Soy Story, says, “Today’s high-tech processing methods not only fail to remove the anti-nutrients and toxins that are naturally present in soybeans but leave toxic and carcinogenic residues created by the high temperatures, high pressure, alkali and acid baths and petroleum solvents.” In an attempt to eat more protein, Westerners eat ten to twenty times more unfermented, highly processed soy than is eaten in Asia. Ironically, this unfermented soy contains enzyme inhibitors, which block protein absorption.
What’s even scarier is that almost 90 percent of American soy is genetically modified, and the soy crop grown in the USA contains the highest levels of poisonous pesticide contaminants. No wonder soy is among the eight most common food allergens and has been linked to thyroid problems, including weight gain, fatigue, hair loss, loss of libido, kidney stones, a weakened immune system, infections, and digestive problems, to name a few. And, since soy doesn’t taste so good, manufacturers flavor it with sugar, MSG, and other artificial chemicals to make it palatable.
Dr. Mercola points out, “Dow Chemical and DuPont, the same corporations that brought misery and death to millions around the world through Agent Orange, are now the driving forces behind the promotion of soy as a food for humans. They are financing anti-meat and anti-milk campaigns aimed largely at those concerned about animal welfare and the environment, trying to convince them that imitations such as ‘soymilk’ are not only healthier than the real thing, but better for the earth too.
“There is no evidence that consuming