Hell Breaks Loose!"
by Frederic Patenaude
Fred reveals his instant sensation
- his completely satisfying raw gourmet
recipe that every body loves no matter
what diet they're on.
I've been known to praise the benefits
of eating simply. I've also been known
to literally crush the use of condiments
such as garlic, salt, soy sauce and
In my book “The
Raw Secrets,” I explained
that the raw food diet (or any diet)
works best when we go back, as much
as possible, to eating simple raw foods
in their natural state.
In my recipe book “Instant
Raw Sensations,” I gave you
really simple and tasty recipes that
can be made in 5-10 minutes or less,
and that generally follow the principles
of good food combining.
In this issue, I will give you another
weapon you can use under the proper
circumstances: my all-time favorite
raw gourmet recipe. This is the recipe
I've brought many times at a potluck
that became a huge hit.
This is the recipe I've made whenever
I've wanted to invite a “non-raw”
friend over for dinner. This is also
the recipe I've made for myself when
I wanted to have something fancy, tasty
Hey, you might not be a perfect raw-foodist.
Maybe you're just getting started on
this path. Or even if you have been
eating a raw-food diet for some time,
maybe you'd like to have a gourmet recipe
you can make when you invite somebody
special over for dinner, or when you're
going to a potluck or something.
So, what is this secret recipe? Without
further ado, let me introduce to you
RAW-VEGAN SUSHI FEAST
Also known as:
“The Raw-Vegan Recipe to
Make Whenever You Want to Impress
Your Friends, Date, Family, or Simply
When You Want to Eat a Completely
Satisfying Raw Gourmet Meal.”
For this recipe, you will need:
- dried nori sheets
- raw almonds
- green onions
- whole dulse or dulse powder (can be
replaced by sea salt)
- sprouts (optional)
- avocado (optional)
To make it really tasty, you will
also need one or more of the following:
- sun-dried tomatoes
- pickled ginger from the health food
- fermented vegetables from the health
- wasabi from the Asian market
I'll explain what the ingredients are
and how they are used. I'll also give
you different options to make the recipe,
depending on your preferences.
But first, you'll have to make the PATE:
ALMOND CARROT PATE
For the basic recipe (double or triple
the recipe according to your needs):
1 cup almonds, dry*
2-4 medium carrots
The almonds should be soaked 8 hours
in water, or over night. What you'll
need to do after is homogenize the carrots
and almonds to create a pâté.
The best way to do this is to use a
Champion juicer or Green Life juicer
(or other similar juice) with the blank
plate on. Alternate between carrots
and almonds. You may also use a food
processor or even a blender (more difficult).
The idea is to achieve a nice pâté
Note: the more carrots you use,
the more “juicy” and less
fatty the pâté will be.
The more almonds you use, the more fatty
and rich it will be. It depends on your
When you have the pâté
ready, add to this mixture:
- 1 lemon (juice of)
- 3-5 green onions, chopped fine
- Dulse powder or whole dulse (briefly
rinsed) to taste*
* Dulse is a sea vegetable. You can
find it most health food stores. It
will give the pâté a more
salty and “fishy” flavor,
which in what we're after. I suggest
using 2-4 tablespoons of dulse powder.
If dulse isn't available, use some sea
THE VEGGIES AND CONDIMENTS
What we'll do in the next step is assemble
our sushi. But first we want to prepare
in separate bowls everything that will
go in it. So we already have our pâté
prepared and mixed in a bowl.
Here's what I recommend that you
prepare in the other bowls:
- Grated zucchini (simple grate 2-4
zucchini in a bowl)
- Sprouts (alfafa, clover, etc.) or
- Sun-dried tomatoes (a big handful,
- Olives (diced) or fermented veggies
from the health food stores*
- Bowl of water
* Certain health food stores sell
fermented vegetables (not sauerkraut)
such as fermented beets, fermented carrots,
etc. They go well in sushi.
You'll also have ready: wasabi from
the Asian market (they sell it in toothpaste-looking
containers and yes, it's full of chemicals,
but we'll only use a tiny bit). You
could also use miso from the health
food store (an Asian condiment). Also
have 1 ripe avocado, ready to use.
ASSEMBLING THE SUSHI
Set up your working space, with a cutting
board facing you, and all the bowls
within easy accesse. On a dry board,
place one sheet of nori, horizontally
- Spread a couple of spoonfuls of pâté
on the horizontal half of nori facing
you. Spread evenly. (Do not put too
much pâté. Just a thin,
but nice spread)
- Add a quarter of avocado, in pieces
- Add a thin layer of grated zucchini.
- Add a little bit of sprouts, or lettuce
- Add few pieces of sun-dried tomatoes
- Add a little bit of fermented veggies
or olive pieces (this step is optional)
- Spread a very thin (VERY thin) tiny
line of wasabi on the other half of
the nori sheet, right in front of the
pâté. Alternatively, use
Now, roll the sushi like a cigar. To
seal the sushi, put a little water on
the edge before you finish rolling it.
Cut into small, bit-sized pieces with
a sharp knife. Rinse your knife between
each cut. Cut very slowly to avoid tearing
The variations on this recipe are endless.
Often, I'll make two versions. One for
myself (without the wasabi, miso, olives
or salt) and one for my guests. You
can also make a totally hygienic one
without seaweed, condiments and avocado.
- Do not put too much stuff in each
roll. Find the ideal proportions.
- Make different rolls. In some, add
extra wasabi, or only use a certain
combination of ingredients and condiments.
- It's not necessary to serve the Sushi
with soy sauce, but if your guests are
used to that, you could have a little
bowl of soy sauce for them to dip their
- Be prepared for awesome feedback!
This recipe is always a hit. I'm looking
forward to hearing your comments about
your experience. Let me know how it
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