Preface to Recipes

Have you noticed the difference in taste between an organically-grown, vine-ripened tomato and a genetically modified tomato often sold in the supermarket? One is grown for flavor and the other is grown for shelf-life. Or the difference in taste between an extra fatty organic Hass avocado at its peak of ripeness compared to a low fat avocado. Carrots can vary in flavor from sweet to bitter, and can make a huge difference in a dish.
If you prepare a recipe with cheap ingredients, you will usually get an inferior-tasting dish. However when high quality organic ingredients are used a superior-tasting final product will be the result. I recommend tasting the ingredients before adding them into the mix.
A number of factors can cause a good recipe to come out tasting bad. Cayenne powder is available in different heat units. In one store I found 2 types of cayenne side by side, one contained 20,000 heat units and the other 180,000 heat units. The chefs in this book did not specify the heat units for the cayenne in their recipes. So, adding a small amount at a time and tasting the mix may be a better procedure than adding the suggested amount, and risking making the dish too hot to eat.
Stevia extract comes in different strengths, and using too much can make a recipe taste awful. Stevia that contains 90% glucosylsteviosides is much stronger than an extract of 80%. Similarly, raw honey can range in sweetness from very to mildly sweet.
Raw nuts can go rancid and should be stored in a cool place or refrigerated. I often come across rancid macadamia and Brazil nuts in bulk bins. Although most nuts can tolerate being stored at room temperature (especially the ones with brown skins) like almonds and hazelnuts, I recommend tasting all raw nuts for freshness before leaving the store.
If using unprocessed sea salt when a salt grinder is not available, I soak the salt crystals in a small amount of water and then add the water to the recipe once the salt has dissolved.
The dehydration temperatures and times listed for these recipes will vary according to the humidity and temperature of your house. Dehydration is not as specific as cooking, so don't worry about setting your alarm clock! The worst thing that can happen is that you get extra crispy food.
While experimenting with these recipes, I have found that they will usually come out tasting a bit different every time due to variations in the natural ingredients. If you are missing an ingredient or two, and you really want to prepare the recipe, I encourage you to improvise! Just go for it!
Matt Samuelson, an outstanding raw foods chef, contributed the following tips on raw food preparation:
"When preparing whole foods using the recipes in this book, it is important to be aware of the variations in natural ingredients. These recipes are best used as a guide rather than an exact formula. Due to many different factors, the flavors and textures of whole, raw foods will vary. For example, berries, peaches and tomatoes will often be sweeter in the peak of their season than in the beginning, therefore, it may be necessary to add more lemon juice to the recipe and less sweetener. This example is usually appropriate with both sweet and savory recipes.
When preparing a recipe for the first time it is recommended to add stronger flavors (i.e., salty, pungent, spicy) last. More can easily be added, whereas, it's not really possible to take out too much cayenne, salt or garlic.
Another worthy consideration when preparing foods is to be aware of one's mood or state of mind. Though there is really no scientific proof, I have experienced 'the flavor' of the chef's mood. Being relaxed, present and in appreciation is much more conducive to preparing delicious foods than being frustrated, distracted, upset or anxious.
We invite you to entertain these ideas while 'playing' in the kitchen. And remember, good food transcends all boundaries."