Dehydrated Goodies

Raw Breakfast Parfait

Raw Breakfast Parfait

Raw Breakfast Parfait

Inspired by a recipe from Luke and Scott – I decided to convert their Paleo Parfait (thanks Fiona) into a Raw Breakfast Parfait and I must say I am rapt with the result – there is definitely the potential for these 4 creamy crunchy berry delights to be gone before the end of today – it will be hard leaving them for my breakfast tomorrow!

The granola takes a few days to make and I used dehydrated sprouted buckwheat in mine (which I just happened to have on hand) – so if didn’t happen to have the sprouted dehydrated buckwheat – start sprouting your buckwheat now and expect to start making up parfait’s next week!  It will take time to sprout them and them dehydrate fully.  Sprout until they have tails the length of the buckwheat – then dehydrate 24 hours.

Putting together the granola.

Ingredients:

1 apple

1/2 carrot

6 medjool dates (soaked for 1 hour)

1 Tbsp. lemon juice

1/2 sprouted and dehydrated buckwheat

1/3 cup sesame seeds

1/2 pepitas (pumpkin seeds)

1/2 cup activate almonds

1/2 cup desiccated coconut

pinch of sea salt

1/2 Tsp. mixed spice

Method:

In a processor (or blender) – pulse the apple, carrot and dates to form a chunky wet mix, add in the remaining ingredients and just pulse to combine – do not over process.

Line a dehydrator tray with teflex sheet and spread the granola mix across the tray.

Dehydrate at 115 degrees Fahrenheit for 36 hours or until fully dry and crunchy.

Store in an airtight jar / container.  The granola will keep for a few months.

 

Making the Coconut Cream.

Open 2 young thai coconuts – reserve the water – scrap out the coconut meat (I will put up a post this week on how to open coconuts – it is really simple!)

Combine at a ratio of 3 parts coconut meat to 1 part coconut water in a blender on high speed until lovely and creamy – if too thick – you can always add more coconut water.

Coconut Cream will keep in the fridge for 2-3 days.

 

Making the Berry Salsa

Take 1-2 cups of frozen berries and allow to thaw overnight in the fridge.

In a blender combine the frozen berries with a sweetner of your choice – I used 2 Tsp. agave nectar but you could use coconut nectar or maple syrup or raw sugar.  Pulse to combine – do not over process and it is great a little chunky.

 

Putting together your Breakfast Parfait!

You know what to do… pop some of that crunchy granola in the bottom of a glass… top with coconut cream… and then your berry salsa…

Then grab a spoon – a gorgeous comfy spot to sit (nothing beat the sunshine outside) and take the time to nourish your body with healthy delicious food and your mind with a few moments of delightful relaxation!

Ally x

 

 

Mexican Fiesta – Nachos

Inspired by the raw chef – Russell James – I set to work to create these oh so very delicious raw nachos. It takes a good day and a half to two days (depending on if you start in the evening or in the morning) to get this divine creation made. Totally worth it!

Ingredients

Ingredients

I started with the recipes, a pencil and a pad of paper and set to work to create my shopping list – actually surprisingly simple ingredient list!

Quick shopping trip, then home to get my sunflower seeds soaking (for the bean mix) and get my crackers into the dehydrator.

Let’s start with the crackers because they take the longest to prep.

These are very similar to Amber Shea’s raw corn crackers only these end up a little lighter and brittle.

Corn Tortilla Crackers

Time to make: 16 hours

Ingredients:

3 cups corn kernels (I use thawed frozen corn)

1 chopped yellow capsicum

3/4 flaxseed, ground finely

3 Tbsp. lime juice (or lemon is fine)

1 Tsp. chili powder (or flakes)

2 Tsp. garlic powder

1 Tbsp. ground cumin

Black pepper for sprinkling on top

Method:

In a food processor, grind all ingredients except the flaxseed and black pepper.  Once smooth, stir through the flaxseed.

Spread the mixture over 2 lined dehydrator trays with a spatula (very thinly).  Score into 16 then cross diagonally so you have triangles.

Sprinkle with black pepper. Dehydrate overnight (8-10 hours) at 114 degrees Fahrenheit.  Flip and dehydrate a further 4-6 hours until completely dry and crunchy.

Bean Mix, Corn Crackers, Guacamole; Tomato Sauce

Bean Mix, Corn Crackers, Guacamole; Tomato Sauce

Next – you can choose to make up your sour cream or tomato sauce while waiting for your sunflower seeds to soak.

Mexican Bean Mix

Time to make: 14-16 hours

Ingredients:

1 cup sunflower seeds, soaked for at least 4 hours

1 cup sun-dried tomatoes (I used out of jar)

1 Tbsp. dark miso

2 Tsp. cumin

1 Tsp. chili powder

2 Tsp. ground coriander

2 medjool dates, pitted

1/4 cup water

3 spring onions, chopped

2 Tbsp. fresh coriander, chopped

Method:

Process together all ingredients except the spring onions and fresh coriander until ingredients and well combined.

Add the onion and coriander and pulse until flexed through.

Place small 1/4 Tsp. dollops of mixture onto the mesh lining of a dehydrator tray.  Dehydrate a good 10-12 hours until dry at 114 degrees Fahrenheit.

The last three components of the Nachos can be made up within 20 minutes because they are so quick and easy.

Sour Cream

Sour Cream

Sour Cream

Ingredients:

1 1/2 cup cashews

2 Tbsp. lemon juice

1 Tbsp. apple cider vinegar

1 cup water (start with 3/4 cup and then add more until you have desired consistency)

Method:

Blend all ingredients together in a high speed blender. Amazing how easy this is and how delicious and tastes really good on top of Spicy Mexican Salad.

Tomato Sauce

Ingredients:

1/2 cup sun-dried tomatoes (soak for 1 hour)

2 medium chopped tomatoes

1/4 onion

1 Tbsp. lemon or lime juice

1 Tsp. olive oil

1 clove garlic

Method:

Combine all ingredients together in a blender or food processor.  I like to leave a bit of chunky texture so I don’t do more really than a few seconds in the blender or processor.

Guacamole

Guacamole

Guacamole

Ingredients:

1 avocado, mashed

1 medium tomato, chopped

1/4 red onion , chopped

2 Tbsp. fresh coriander

1 Tsp. lemon or lime juice

1 Tsp. cumin

3 chives, finely chopped

Method:

Combine all ingredients together and sprinkle with a dash of cayenne pepper if desired.

Now you are ready to put together your nachos and enjoy this divine delight!

I am keeping the bean mix and corn crackers on hand from this moment on as they can last in an airtight container for a number of weeks.  The rest can be made up anytime for a quick and easy and filling raw meal.

Raw Nachos

Raw Nachos

 

 

Day 361 – Cheesy Kale Crackers

Cheesy Kale Crackers

Cheesy Kale Crackers

I found this recipes on the internet and it is another one I am not 100% keen on…  it turned out very dry and I think really requires a bit of olive oil in it… If you do try this recipe – it tastes OK but it dry so I’d add about 2 Tbsp. of extra virgin olive oil to the mix.  I’ve also added extra water into the recipe…

Ingredients:

2 cups almond, soaked overnight, drained and processed until fine

1 bunch of kale, de-stemmed and finely shredded

1 cup coconut flour

3/4 cup nutritional yeast

1 cup ground flaxseed

2 1/2 cups water

1 Tsp. cayenne pepper

1 Tsp. sea salt

Method:

Combine all ingredients together in a large mixing bowl and combine well until the mixture is doughy enough to roll out.

Roll out mixture onto 2 lined dehydrator trays.

I find it easiest to use your hands to press the mixture flat – alternatively a second sheet over the top and a rolling pin and work.

Cut into cracker size pieces.

Place in the dehydrator for 12 hours at 115 degrees Fahrenheit.  Flip onto a mesh tray – removing the teflex sheet and dehydrate further for another 12 hours or until dry.

Store in an airtight container for up to 1 month.

Ally x

Day 357 – Rosemary and Garlic Croutons

Rosemary and Garlic Croutons

Rosemary and Garlic Croutons

So many raw food recipes have amazing intense flavours – the process of dehydrating rather than baking keeps so much  flavour – these are just gorgeous.  Rosemary and Garlic blend beautifully together and in these croutons you will just want to nibble on them as a snack – but they are great for adding crunch and intense flavour bursts salads too 🙂

Ingredients:…makes 1 tray…

2 cups of almonds – soaked for 4- 8 hours

2 Tbsp. olive oil

1 cup ground flaxseed

2 Tbsp. nutritional yeast

2 Tbsp. fresh rosemary

2 cloves garlic

1 cup water

1 Tsp. sea salt

juice of 1 lemon

Method:

Cutting Croutons

Cutting Croutons

Process all ingredients together in a food processor until you have formed a dough.  You may need to add more water if a dough does not form.

Spread the mixture onto a lined dehydrator tray – I found using a second teflex sheet over the top of the dough and rolled using a rolling pin helped flatten the mixture nicely.

Mark with a knife small 1cm squares.

Place in the dehydrator  at 115 degrees Fahrenheit for 4 -6 hours.  Flip onto an unlined mesh tray and dehydrate a further 12 hours until crisp and crunchy.

These croutons store well in an airtight container in the cupboard – no need to refrigerate.

Ally x

Giving credit where credit is due…

This lovely recipe came from therawchef.com – thanks Russell James 🙂

Day 352 – Seed Mix

Seed Mix

Seed Mix

This is gotta be one of the easiest recipes ever – just takes a while in the dehydrator ’tis all 🙂

Seeds are a great snack with load of minerals and protein – essential for great health – so grab a handful of these instead of a handful of chips or pretzels when feeling peckish!

Method:

Mix your own seeds and nuts – I used sunflower kernels, pepitas and almonds but whatever you have in the cupboard is fine.

Sprinkle with some Tamari sauce and mix well.

Place on a lined dehydrator tray and dehydrate at 115 degrees Fahrenheit for about 24 hours – until crispy crunchy.

Store in an airtight container and snack whenever you like – if they last this long you can keep them for 3 months or even more 🙂

Enjoy!

Ally x

 

Day 345 – Mini Burgers

Mini Burgers

Mini Burgers

These cute vegetable burgers are just yummy and smell so great when dehydrating – I did pinch one or two on the way past the dehydrator before they were ready… Served with Blue-cheese dressing and pickled cucumber – these are amazing!

Ingredients:…makes about 14 mini burgers…

1 cup cashews, finely ground

1 cup sunflower kernels, finely ground

3 large carrots, roughly chopped

2 garlic cloves, peeled

1 brown onion, peeled and roughly chopped

1 tomato

2 stalks celery

1/2 red capsicum

1 chilli, quartered and seeded

2 Tbsp. nut butter (any nut butter will do – I used some peanut butter as I didn’t have cashew or almond butter on hand)

2 Tbsp. Tamari

Seasoning

2 Tsp. cardamon

1 Tsp. mustard seeds

1 Tsp. coriander seeds

1 Tsp. fennel seeds

1/2 Tbsp. cumin seeds

Mill together all the seeds until well ground.

Method:

Place the ground cashews and sunflower seeds in a large bowl.

In a food processor, process the carrot until pulped – add to the large bowl with the cashews and sunflowers seeds

Add the garlic, onion, tomato, celery, capsicum and chilli to the food processor and process until the vegetables are finely chopped – similiar consistency to a salsa – add the salsa to the large bowl with the carrot.

Add to the large bowl the nut butter, tamari and seasoning and mix well.

Using an ice-cream scoop, scoop spoonfuls onto a line dehydrator tray and flatten into a pattie. Repeat until all the mixture is gone.

Dehydrate for 8 hours at 115 degrees Fahrenheit – turn the burgers onto an unlined tray and place back in the dehydrator a further 8 hours until firm.

These burgers can be kept in the fridge for a week or in the freezer for a couple of months.

Serve between slices of tomato with pickled cucumbers and blue cheese dressing.  I served mine in tasting plate style but you could construct the burgers with a layer of blue cheese dressing, sliced pickled cucumbers, the burger between tomato slices.

Delicious!

Ally x

Giving credit where credit is due…

Thanks Alissa Cohen – fab recipe and one I will do again and again.

Day 340 – Coconut Wraps

Coconut Wraps

Coconut Wraps

I have been meaning to make these wraps for months – they get written down on my list for the week and then I freak out convinced they won’t work and I scrap them…

I have finally done them and they were SOOOO EASY!!!!  I have no idea why I was convinced all these months that they would not work.  They work perfectly and are absolutely amazing to eat.

I LOVE these and am going to make them regularly!

Ingredients:…makes 4 trays… each tray cut into 6 pieces…

4 cups of Thai coconut flesh – approximately 5 coconuts

2 cups of coconut water

1 Tsp. agave nectar

2 Tbsp. psyllium husk

*curry wraps – add 2 Tsp. of your favourite curry powder (adjust strength according to taste)

*Thai wraps – no need to add anything – if you like you can sprinkle with black sesame seeds after you have spread the mixture onto the dehydrator trays

Method:

Blend together the coconut flesh and water, agave and *seasoning in a high speed blender.  This took a little bit of patience scraping down the sides and re-blending to ensure the mixture ended up being lovely and smooth.

Once creamy and smooth – add the psyllium husk and blend for another 30 secs.

Divide the mixture between 4 lined dehydrator trays and spread the mixture thinly across the tray with a metal spatula or palate knife taking the mixture right to the edges.

Dehydrate for 6 hours at 110 degrees Fahrenheit.

The wraps will come away from the lining on lifting once dry and should still be pliable.

Peel off the trays  and store for up to 3 months in the fridge or eat them straight away!

YUMMO

Ally x

Giving credit where credit is due…

A great recipes from Jenny Ross – thank you 🙂

 

 

 

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