Raw Techniques

The basic skills discussed in this chapter are the foundation of raw food preparation. Although some of these techniques will take some time to
master, a general understanding of them will allow you to create divine delights.

Soaking Dates, Dried Fruits, and Nuts

Dried foods can be rehydrated to make them easier to use in recipes. To be used as sweeteners, dates often require soaking for an hour or so,
then blending until smooth. It is important to remove the seeds from the dates before using them.
Nuts and seeds from many fruits can be soaked to make them blend up more smoothly. Seeds and nuts contain enzyme inhibitors that limit their
digestibility. When we soak seeds and nuts for 15 minutes, we release up to 50 percent of the enzyme inhibitors. By soaking them for the correct
amount of time (see the chart here), we can release all of the enzyme inhibitors, making the seeds and nuts easier to assimilate. Sprouting a seed
or nut will give it more of a watery and sweet taste, so sometimes soaked nuts are better in a recipe than fully sprouted ones. Do not use soaking
water from seeds, since it contains all of the enzyme inhibitors we are removing. (The soaking water from fruits such as dates or sun-dried
tomatoes, however, is excellent to use.)

Garnishing

Garnishing is the art of beautifying foods. There are almost limitless colors and shapes to work with, so use your creativity. There are many different
tools, too. A vegetable peeler can be used to peel the skin of a tomato to produce a thin strip that can be rolled up to look like a rose. A sharp
spoon can be used to sculpt root vegetables into many shapes. There are also standard garnishing tools such as the radish roser, which produces
a rose shape out of a radish, and the tomato scooper, which perfectly removes the seeds from a tomato. The Japanese have discovered some of
the most beautiful ways to garnish foods, and there are a variety of books on the subject. Garnishing foods enhances the presentation and adds to
our enjoyment of food. Remember, eating is an experience, and each part of it—from the atmosphere to the taste, color, and garnish—plays a
large part in the pleasure it provides.

Composting and Recycling

In today’s world, it is ideal to walk as lightly as possible upon the Earth. We have learned that the Earth’s resources are exhaustible and that
pollution is damaging. By producing less waste, we help make the future brighter. Almost everything is recyclable; whether it is used again or
broken down and made into something new, it still results in one less tree chopped down or one less chemical created. Composting is beautiful, as
it both eliminates all organic waste in a conscious way and refertilizes the soil for future growth. Composting can be made easier by adding worms

or bacterial starters to help it break down faster. A good book on composting is Let It Rot! by Stu Campbell.

Finding Raw Food in a Cooked City

In most urban environments, there are farmers’ markets where local growers go to sell their crops. Checking online at localharvest.org often
provides good leads. Also, search online under “Health Food,” “Restaurants, Vegetarian,” and even “Farms,” “Fruit Stands,” or “Farmers’ Markets.”
Once you find the healthy stores, take a look at their bulletin boards and pick up any health or new age magazines they may have for free. These
publications often have listings of everything from “fruit for sale” to “raw gatherings” and may also list restaurants. If all else fails, most supermarkets
now have organic sections, so find the biggest one you can and make do with their commercially grown “organic” produce. Metropolitan areas
usually have a number of health food stores that serve different neighborhoods, as well as organic or health-conscious restaurants that serve some

raw foods. Check out the Yellow Pages under “Health Food” or buy a copy of The Tofu Tollbooth, compiled by Elizabeth Zipern and Dar Williams,

which lists just about all the health-friendly places in the United States, state by state.

Foraging in the Woods

Many wonderful plants found in the woods can be consumed. Almost every grass is edible, and some are very nutritious. Birch bark is edible;
dandelion greens and flowers are edible. Most large fruits are edible. Many salad greens are available wild. It is a good idea to check out an herb