I am now official more than 1/3 of my way through a year of raw food recipes everyday!
It has been an amazing journey and I find myself consistently eating 2 – 3 raw food meals everyday and all my snacks are raw. I can honestly say that my skin is so much better than it used to be and the issues I was having with high blood pressure are resolved with my blood pressure now consistently sitting at 120 / 80.
Today’s recipe is hopefully a replacement of bacon in the potato salad my kids love – we’ll see how it goes – I am also going to use this bacon in the Gnocchi Carbonara in a few days time.
1/2 cup Nama Shoyu
2 Tbsp. agave nectar
1 tsp. cayenne pepper
3 large eggplants (I actually only used 2)
Whisk together the Nama Shoyu, agave and cayenne in a bowl and set aside.
Peel the eggplants and discard the skin. Peel or thinly slice eggplant into strips. Discard the seedy core.
Place the eggplant strips in a shallow dish and marinate in shoyu-agave mixture for 1 hour.
Once marinated, lay the strips flat on mesh of dehydrator trays and dehydrate for at least 12 hours. Once dehydrated store in an airtight container. These keep indefinitely.
I’m not sure these taste much like bacon – but they are certainly crispy and tasty.
Giving credit where credit is due…
Thanks Alissa for this staple recipe from your book ‘Raw Food for Everyone’.