Bacon, Lettuce, and Tomato (BLT) Sanswich

From RAW: The Uncook Book, by Juliano with Erika Lenkert.

Serves 1

It doesn’t taste anything like a traditional BLT; it’s better looking and tasting.

• 2 slices Real Toast (recipe follows)
• 1 tablespoon Mayo #2 or Raw House Dressing (recipe follows)
• 1/4 cup chopped spinach
• 1 tomato slice
• 1 onion slice
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon fresh-squeezed lemon juice
• 1 tablespoon olive oil
• 1 tablespoon Nama Shoyu or 1/4 teaspoon Celtic sea salt
• 1/2 teaspoon curry

Between two slices of Real Toast place Mayo #2 or Raw House Dressing, spinach, tomato, onion, cilantro, lemon juice, olive oil, Nama Shoyu or Celtic sea salt, and curry. Serve.

Real Toast

Makes 16 pieces

This takes about 40 minutes (plus dehydrating time) to make, but is so worth it! I recommend quadrupling the recipe so you’ll have lots on hand.

• 1/2 cup sprouted black-eyed peas
• 2 1/2 cups sprouted kamut, spelt or wheat berries
• 1 1/2 cups fresh-squeezed orange juice
• 1 teaspoon Celtic sea salt
• 1 cup fresh herbs of choice, chopped fine
• 1 teaspoon paprika
• 1/2 tablespoon cayenne
• 1/2 teaspoon jalapeno
• 1/2 cup chopped onion
• 1/4 cup chopped garlic
• 1 cup flax seeds

In a food processor combine black-eyed peas, 2 cups sprouted grains, orange juice, Celtic sea salt, herbs, paprika, cayenne, jalapeno, onion, and garlic and process into dough.
Mix in (by hand) flax seeds and remaining 1/2 cup sprouted grains.
Form dough into 8 x 8-inch square crusts, making sure crusts are no more than 1/4-inch thick.
Dehydrate for 8 to 10 hours or until toasty.
Quarter each 8-inch crust to render 4 x 4-inch toast slices. Store in a cool, dry place.
Real Toast keeps for a month.

Raw Restaurant’s House Dressing

Dressing for 4 main course salads

It’s so good people order it as a soup in my restaurant

• 1/2 cup fresh-squeezed lemon juice
• 1 1/2 cups olive oil
• 2 tablespoons minced ginger
• 1/3 cup minced garlic
• 3 tablespoons Nama Shoyu

Place all the ingredients in blender and blend until creamy and smooth, about 2 minutes. This dressing keeps about 5 days in the refrigerator.