Crunchy Nut Cereal
24 03 2010
Sometimes, particularly as the weather begins to get warmer, I go on raw food kicks. This recipe is one of my favorite raw food cereals. This is a very interesting combination of raw nuts and seeds plus raw flakes that are made similar to flax crackers but slightly sweetened. I love this cereal with almond milk and some berries. I doubled this recipe when I made it because it keeps well in an airtight container. Remember you do need some special equipment to make raw food (see my post on Raw Food Essential Equipment.) For this recipe, you will need a dehydrator. Read the rest of this entry »
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Tags: almonds, flaxseed
Categories : breakfast, Raw
Raw Tacos
19 02 2010This raw food recipe came from a friend who attended the Hippocrates institute. As in many raw food recipes, it requires you to soak nuts which become the basis, or the meat, of the recipe. In this case, soak the walnuts overnight and then dehydrate to regain their crunch. You can serve this walnut taco meat either wrapped in lettuce or cabbage leaves, or if you are not ready to be completely raw, you can put it in traditional taco shells. Read the rest of this entry »
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Tags: walnuts
Categories : Main Dish, Raw, Southwestern/Mexican
Almond Flax Crackers
2 02 2010
Everyone always loves my raw flax crackers. You can buy these at the store but they are very expensive. They are not difficult to make and they store for a long time.
Tristan and I had a blast making these because if you have ever worked with soaked flax before, you know it gets a gelatinous consistency. Then if you process it in a food processor, that gelatinous substance becomes quite gooey. You can imagine what a 14 year old boy would have to say about that. We decided that the gelatin substance would make a great Halloween prank.
1 1/2 cups almonds, soaked 12 to 48 hrs.
2 cups carrot pulp (pulp is what comes out of the juicer separated from the juice)
3 cups flax seeds, soaked 4 to 6 hrs
1 cup fresh parsley, finely chopped
4 stalks celery, finely chopped
1 red bell pepper, finely chopped
1 red onion, finely chopped
2 tbsp. Celtic Sea salt
½ to 1 tsp. Cayenne pepper
Process the almonds through a juicer using the blank plate or a food processor. Mix with the carrot pulp in a bowl. Process half the flax seeds in the food processor to chop up for easier digestion. Add the parsley, celery, pepper, and onion and pulse to combine. Combine with the rest of the ingredients in the mixing bowl. Spread the dough out about ¼ inch thick onto trays covered with a Teflex sheet. Dehydrate at 105F for 8 hours. Turn over the crackers, remove the Teflex, and continue to dehydrate until crunchy (another 6 hours at least.) Then break them up into the size crackers you desire.
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Tags: almonds, flax
Categories : Raw, snacks
Nutty Raw Granola
2 02 2010This recipe makes a great no grain granola that is nice on its own but is even better sprinkled on other cereals or on the hot porridge for a little flavor and crunch. You will need a dehydrator to make this. See my post on raw food essentials.
2 cups raw organic almonds, soaked 12 to 48 hours
1 cup raw pumpkin seeds, soaked 8 hrs.
1 cup sunflower seeds, soaked 4 to 6 hrs.
2 apples, chopped
1 tbsp. cinnamon
1 tsp. Celtic sea salt
½ cup raisins
Process the almonds in a food processor into small chunks and transfer to a bowl. Process the pumpkin seeds and sunflower seeds until roughly ground and add to the almonds. Process the apples and add them to the nuts and seeds. Add the cinnamon and sea salt and mix well.
Spread mixture onto dehydrator trays lined with a Teflex sheet and dehydrate for 20 to 24 hours at 105F. Dehydrate until crunchy.
Best served with fresh almond, sesame, or cashew milk. (See list of recipes)
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Tags: almonds, seeds
Categories : breakfast, Raw
Raw Food Essential Equipment
15 01 2010I like experimenting with raw food recipes. I am not a raw foodist yet, and I am not sure I will ever be one. I like cooking too much, and I find it difficult to truly blend flavors unless heat is applied. With that being said, there are a number of raw food recipes I add to our regular diet. In fact, Phillip and I did do a cleanse that involved eating raw for about 40 days so I got a lot of practice. I will be posting raw food recipes from time to time so in order to make raw food, there are a few basic pieces of equipment you will need. The following is a list of the essentials: Read the rest of this entry »
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Categories : Raw, Uncategorized
Almond Milk
12 01 2010Here is a simple recipe for almond milk. It is easy, raw, and totally nutritious. I love almond milk as the base of most of my smoothies. I find fruit juice too sweet and dairy products too rich. If you really love it and find yourself making almond milk often, it is best to invest in a Soyabella. This is an electric soy milk and nut milk maker. It is super easy, and I make fresh almond milk most mornings in about 5 minutes (including clean up!). You just have to remember to soak the almonds overnight.
1 cup soaked almonds (soak overnight and then rinse before using)
1 date, soaked and pitted (optional)
1 tsp. Vanilla (optional)
Blend on high all the ingredients with 3 cups of water until well blended. Strain in a fine colander or through a mesh bag or cheesecloth. Store the milk in a glass jar in the refrigerator. It will keep up to 4 days.Almond
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Tags: almonds, dates
Categories : Beverage, Raw
Kombucha
10 01 2010 So I will begin with my article on how to make Kombucha. Kombucha is a fermented tea drink that is delicious and also very healthy due to the live enzymes and probiotics found in the drink. Kombucha proponents claim many advantages such as increased energy, sharper eyesight, better skin condition, and better experience with foods that ‘stick’ going down such as rice or pasta. It may have originally come from Russia and the Ukraine but it has also been enjoyed in Asia, particularly China and Japan. They say that the Kombucha fungus starter was so prized in Japan, that it was passed down from mother to daughter as part of the daughter’s dowry.
My friend, Michael, gave me a gift of a small part of his “shroom” or fungus culture to bring home with me from Los Angeles. I was so excited they did not confiscate it at security. Having safely arrived home with my little prize, I brewed up a batch the next day and watched my shroom grow from about 1/2 inch in diameter to about 10 inches over the course of a week. It was really fascinating. Talk about kitchen science experiments!
I am always amazed as to who discovered this in the first place. How would you know that a slimy fungus growing on the top of a drink would turn it into something healthy and delicious. Go figure.
Here are Michael’s tips for making kombucha. We are currently making it with black and green tea and organic sugar. Most of the sugar is fed to the fungus to grow and the caffeine is also greatly eliminated in the fermentation process so there is only a small amount left. I will experiment however with decaffeinated tea and maybe agave instead of the sugar. I will keep you updated. Read the rest of this entry »
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Tags: enzymes, Kombucha, tea
Categories : Beverage, enzymes, Raw, tea
Katherine
