Muriel’s Double-Duo Dill ‘n’ Cucumber Salad
When I was a kid, my mother used to make a dill cucumber salad, mostly for picnics or barbecues, and the Alt family could never get enough of it. I wondered what made the salad so irresistible, so I asked my mom. She told me that the secret was pressing the cucumbers to "get the burps out." I’m not sure I know what that means, but to get it right, follow her directions carefully. This is a great salad. Thanks again, Mom!
5 cucumbers, peeled and thinly sliced
2 tablespoons Himalayan salt
2 tablespoons raw apple cider vinegar
2 tablespoons cold-pressed olive oil
1 bunch dill, chopped
1/2 onion, chopped (optional)
Place the cucumbers in a bowl, add the salt, and toss. Place a small dish on top of the cucumbers and place a weight on top of that—a blender filled with water will do—to press down on the cucumbers, squeezing them for at least 2 hours. Then drain off the liquid, and take the time to squeeze more juice out of the cucumbers by hand. Discard the liquid. Place the cucumbers back in the bowl and add the raw apple cider vinegar, olive oil, dill, and onion, if you wish. Mix well and serve the salad in one giant bowl. Let everyone enjoy it family-style!
(Reprinted from The Raw 50 by Carol Alt. Copyright © 2007. Published by Clarkson Potter, a division of Random House, Inc.)
Yashin’s Passion Fruit Drink
One night I was experimenting with making a raw drink. My boyfriend walked into the kitchen and sneaked a sip of the base of this drink. He asked if he could add a pinch of this and a bit of that and whatever, and before I knew it he had the frozen berries in hand and had taken over the blender. The result is a fruit drink named after him.
1 lemon, peeled and seeded
1 pear, cored
10 frozen fresh strawberries
1/4 cup apple juice (fresh or unpasteurized)
10 distilled ice cubes
Drop the fruit into the blender, and pour in the juice. Add the ice cubes and blend until smooth.
(Reprinted from Eating in the Raw by Carol Alt. Copyright © 2004. Published by Clarkson Potter, a division of Random House, Inc.)
Seventh Heaven Soup
(David Jubb, Jubb’s Longevity, New York City)
I met David Jubb at Quintessence Restaurant one day when Inside Edition was filming a story on eating raw that featured raw-food personality David Wolf, actress/chef Leslie Bega, and myself. In strolled this amazing, different-looking man, so full of fun and life and light—David Jubb. Everyone in Quintessence was shocked I didn’t know him. "You don’t know David Jubb?" "You’ve never been to Jubb’s Longevity?" "You’ve got to taste his food." So I invited Jubb to be interviewed for Inside Edition and then went over to taste his food and was hooked immediately. Here is one of Jubb’s truly extraordinary raw recipes.
1/2 cup sesame seeds
1 cucumber, unpeeled
1 red bell pepper, seeded and cored
2 celery stalks
1 medium tomato
1/4 cup chopped red onion
1 apple, cored
1-inch knob fresh gingerroot, peeled
3 garlic cloves, peeled
1-2 bushy sprigs fresh cilantro
1/4 cup freshly squeezed lemon juice
2 1/2 cups distilled water
2 heaping teaspoons unpasteurized miso
1/2 cup Bragg Liquid Aminos
1/4 cup cold-pressed flaxseed or olive oil
1/4 teaspoon ground cayenne pepper (optional)
1/2 teaspoon minced garlic
spirulina flakes, for garnish (available in health food stores)