Stocking the Raw Kitchen - the Equipment

All these items are not necessary to eat and enjoy raw foods(a knife will do in most cases) but they make creating raw dishes more fun.


Blender or high-speed blender (Vita-Mix)
Dehydrator (Excalibur)
Extra Teflex sheets for dehydrator
Food processor
Juicer
Hand blenders
Coffee grinder
Spiralizer
Mandoline
Measuring cups
Measuring spoons
Mason Jars (pint and quart sizes)
Gallon Jar
Sprouting Jar with Wire Mesh top
Funnels
Rolling Pin
Wooden Cutting Boards
Various Kitchen Knives
Butcher Knife (great for opening coconuts)
Knife Sharpener
Cheesecloth
Nut Bags
Wooden Spoons
Spatulas (various sizes, including an offset spatula)
Whisks (various sizes)
Garlic Press
Potato Masher
Strainers (various sizes)
Grater
Cookie Cutters
Cake Molds
Pizza cutter (great for scoring flax crackers)
Citrus Juicer
Spring form pans
Tart Pans
Mixing bowls
Storage containers
Lettuce Spinner
Ice cream maker

SUBSTITUTIONS

1 whole vanilla bean = 2-3 teaspoons of vanilla extract

1 stick cinnamon = 1/8 to 1/2 teaspoon ground cinnamon

1 teaspoon ground allspice = 1/3 teaspoon each (equal parts) ground cinnamon, ground cloves and ground nutmeg


1 tablespoon fresh basil leaves = 1 teaspoon dried basil leaves

2 tablespoons chopped fresh celery = 1 tablespoon dehydrated celery flakes


1 tablespoon pumpkin pie spice = 1-3/4 teaspoons ground cinnamon, blended with 3/4 teaspoon ground ginger, 1/4 teaspoon ground cloves or ground allspice and 1/4 teaspoon ground nutmeg

1/2 teaspoon ground cloves = 1/2 teaspoon ground allspice

1 medium clove garlic = 1/8 teaspoon garlic powder

1 medium clove garlic and 1 teaspoon salt = 1 teaspoon garlic salt

1 teaspoon finely chopped fresh ginger = 1/4 teaspoon ground ginger

1 tablespoon fresh herb leaves, chopped = 1 teaspoon dried herb leaves
(leafy green herbs, such as basil, cilantro, dill, oregano, parsley, tarragon, thyme)

1 medium onion, chopped = 1 teaspoon onion powder

1 tablespoon fresh oregano leaves = 1 teaspoon dried oregano leaves

1 teaspoon dried marjoram leaves = 3/4 teaspoon dried oregano leaves

1 tablespoon fresh parsley = 1 teaspoon dried parsley leaves

1/4 teaspoon cayenne pepper = 1/2 teaspoon ground red pepper

Basil substitute with Oregano or thyme

Chervil substitute with Tarragon or parsley

Chive substitute with Green onion; onion; or leek

Cilantro substitute with Parsley

Italian Seasoning substitute with a blend of any of these: basil, oregano, rosemary, and ground red pepper

Marjoram substitute with Basil; thyme; or savory

Mint substitute with Basil; marjoram; or rosemary

Oregano substitute with Thyme or basil

Parsley substitute with Chervil or cilantro

Poultry Seasoning substitute with Sage plus a blend of any of these: thyme, marjoram, savory, black pepper, and rosemary

Rosemary substitute with Thyme; tarragon; or savory

Sage substitute with Poultry seasoning; savory; marjoram; or rosemary

Savory substitute with Thyme; marjoram; or sage

Tarragon substitute with Chervil; dash fennel seed; or dash aniseed

Thyme substitute with Basil; marjoram; oregano; or savory

Allspice substitute with Cinnamon; cassia; dash of nutmeg or mace; or dash of cloves

Aniseed substitute with Fennel seed or a few drops anise extract

Cardamom substitute with Ginger

Cinnamon substitute with Nutmeg or allspice (use only 1/4 of the amount)

Cloves substitute with Allspice; cinnamon; or nutmeg

Cumin substitute with Chili powder

Ginger substitute with Allspice; cinnamon; mace; or nutmeg

Mace substitute with Allspice; cinnamon; ginger; or nutmeg

Nutmeg substitute with Cinnamon; ginger; or mace

Saffron substitute with Dash turmeric (for color)

55. Melon with Orange Syrup

1 small honeydew melon, cut in half and seeded
1 cantaloupe, seeded
1 cup honey
1/4 cup freshly squeezed orange juice
1 teaspoon grated ginger
1/4 teaspoon sea salt


1 Place the honey, orange juice, sea salt and ginger in a bowl. Whisk until the honey "melts". Set aside.

2 Using a melon baller, cut honeydew and cantaloupe. Place melons in a bowl and drizzle with syrup.

54. Spicy Kale and Mushrooms

2 bunch kale, chopped
4 portobello mushrooms caps, sliced
4 tablespoons olive oil
1/4 cup balsamic vinegar
juice of one lemon
1 teaspoon sea salt
1 teaspoon black pepper
1/4 teaspoon red pepper flakes
1/4 teaspoon nutmeg


Place ingredients in a Ziploc bag or plastic container. Let marinate for at least 2-3 hours

53. Red Chile Dipping Sauce

8 fresh red Chile peppers, stems removed
1 cup apple cider vinegar
1/4 cup agave nectar
1 teaspoon sea salt

1 In a food processor, process the peppers until finely chopped.

2 Place in a bowl and add vinegar, sea salt and agave. Combine well.

52. Mexican Dip

1 cup sunflower seeds, soaked
1 garlic clove, minced
3 tablespoons chopped onions
1/2 teaspoon cumin seed
1 jalapeno, finely diced
1/4 cup sun-dried tomatoes, soaked, reserved 1 cup soaking water

1 In a blender, place the sunflower seeds, garlic, onion, cumin, and soaking water and process until smooth.

2 Transfer to a bowl and stir in the jalapeno. Cover and chill.

51. Broccoli Puree

2 cups chopped broccoli florets
1 cup cashews, soaked
1 cup sun-dried tomato water
1 shallot, finely chopped
1 garlic clove, minced
1 teaspoon sea salt
1 teaspoon black pepper
1/2 teaspoon nutmeg

1 Place cashews, garlic, shallot and broccoli in a blender, sun-dried tomato water 1 tablespoon at a time to create a creamy consistency.

2 Season with salt, pepper and nutmeg.