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Enjoy the delicious, raw recipes and living foods recipes featured below. Do
you have a favourite recipe to share? Post the recipe at the RawBC
Raw Food Discussion Forum.
EVERYBODY’S FAVORITE CRACKERS
(Boutenko)
1 cup soaked sunflower seeds
1 cup soaked walnuts
1 cup soaked almonds
1 tomato
1 cup red onion (chopped)
3 tablespoons flaxseed
3 teaspoons cumin seed
2 teaspoons salt
Mix in food processor or Champion Juicer with blank on. Spread
on parchment paper or TefIon sheets. Make them very thin.
Then using a pizza cutter, cut in squares. They will be easier
to break into pieces when dry.
Dehydration time is about 15 to 20 hours.
BAGELIVE
©Jeremy Safron - the raw lover!
2 cups sprouted buckwheat
1 cup sunchoke pulp
1 cup carrot pulp
sea salt to taste*
2 tablespoons nutritional yeast [this is not a raw product]
2 tablespoons olive oil
1 cup flax seed meal
1/4 cup pine nut meal
Grind sprouted buckwheat into mash (using a Champion juicer
or a Vitamix).
Mix oil and salt and yeast into buckwheat.
Mix pulps together and then into buckwheat.
Mix meals together and stir in.
Form into bagels and dehydrate for 12 to 18 hours (until
proper consistency).
(Start on teflex sheets and flip it over and remove teflex
after 3 hours.)
Raw Pizza Crackers
Pizza Crust: Adapted from The Complete Book of Raw Food,
edited by Lori Baird
1 cup golden or brown flax seed
3 cups chickpeas (garbanzo beans)
2 red bell peppers, stem and seeds removed
stems of 2 broccoli heads
2 stalks celery
1 pound tomatoes
1/2 red onion
1/2 teaspoon sea salt
2 teaspoons Italian seasoning (or to taste)
Soak the flax in two cups water and the chickpeas* in six
cups water for eight hours. Drain and discard the soak water
from the chickpeas. If you have a juicer, process all the
ingredients except sea salt and Italian seasoning in a homogenizing
juicer with a blank plate. You will need to alternate flax
& garbanzo beans with vegetables so the juicer does not
become too hot.
Place mixture in a large bowl. Add Italian seasoning and
salt and mix well by hand. If you don't have a juicer, blend
the chickpeas in a food processor until they are as smooth
as possible.
Add remaining ingredients except flax seeds and process until
well-combined.
Transfer mixture to a bowl and mix in flax seeds by hand.
Spread dough on approximately 3 dehydrator trays lined with
Teflex sheets or parchment paper. Dehydrate at 105°F for
approximately eight hours.
Sauce: Adapted from Elaina''s Pure Joy Kitchen, by Elaina
Love
1 large red bell pepper
1/2 inch fresh or frozen ginger root
1 clove garlic
5 small dates or 5 tablespoons raisins
Juice of 1 lemon
1/2 cup extra-virgin, cold-pressed olive oil
1/4 cup dulse, optional
Blend all ingredients together very well. If you don''t use
it all on the crackers, save extra for salad dressing or veggie
dip.
Assembly After the crust has dehydrated for eight hours,
try to remove the Teflex sheets or parchment paper. Spread
sauce lightly on the crust. Dehydrate for an additional four
hours and then slice into appropriately-sized crackers. Dehydrate
until crispy, approximately another four hours.
If it was not possible to remove the Teflex or parchment
paper the first time you tried, do it as soon as possible.
*Be sure to soak the chickpeas in a bowl with a rounded bottom.
Do not soak them in a jar!
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