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Gary Null's Raw Recipes

Here is a small sample of the thousands of gourmet, organic, raw recipes that Gary has in his cookbooks.

Raw Tex Mex Squash Soup

1 Cup of Butternut Squash Juice
½ Cup of Red Pepper Juice
2 Tablespoons of Cilantro Juice
¼ Teaspoon of Chipotle Pepper (de-seed to desired heat)
1 Teaspoon of Basil
18 Teaspoon of Cajun Creole Seasoning
1 Tablespoon of Raisins
Dash of Sea Salt
Push Butternut Squash, Red Pepper and Cilantro through juicer. Combine all ingredients.
Makes 2 Servings

RAW Peanut Sauce over Zucchini Noodles and Oranges

1 Zucchini (Spaghetti cut in Spiral Vegetable Slicer)
1 Orange cut to small bite size pieces
4 Cloves of Garlic
3 Tablespoons of Raw Peanut Butter
3 Teaspoons of Sesame Oil
3 Teaspoons of Nama Shoyu
2 Teaspoons of Agave
½ Teaspoons Of Sea Salt
¾ Teaspoons of Ginger
Dash of Cayenne Pepper
Combin all ingredients except Zucchini and Orange in a food processor. Serve Sauce over Zucchini Spaghetti and Orange.
Makes 2 Servings

Raw Spaghetti and Meatballs

Ingredients (Squash Spaghetti):
1 Yellow Squash or Zucchini
1 Tomato
¼ Cup of Sun Dried Tomatoes
¼ Cup of Onion
1 ½ Tablespoons of Garlic Infused Evoo
2 Teaspoons of Balsamic Vinegar
1 Bay Leaf
Put all ingredients in a food processor. Blend to desired consistency.
Ingredients (meatballs):
2 Shitake Mushrooms
¼ Cup of of Cauliflower Flowerettes
¼ Cup of Sprouted Mung Beans or other Sprouted Beans
2 Cloves of Garlic
1 Tablespoon Raw Peanut Butter
2 Tablespoons ground Flax Seed
1 Date
1 Teaspoon Steak & Chop Seasoning ("The Spice Hunter")
1 Teaspoon Sesame Oil
1 Teaspoon Nama Shoyu
½ Teaspoon Agave
18 Teaspoon Sea Salt
¼ Teaspoon Ginger
Dash of Cayenne Pepper
Put all ingredients in a food processor. Blend. Remove and form dough into a patty about 1”-1 ½” thick. Place in food dehydrator (100-110 degrees) for 3-4 hours turning patty over halfway through process. Remove patty and tear off pieces to form balls.