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Maioneza de avocado - 1 avocado bine copt - zeama de la 1/2 lamaie - 1 l-ta rasa mustar - sare - ulei de floarea soarelui

presat la rece Avocado se scobeste de miez, se paseaza la robot pana rezulta o pasta omogena. S e adauga apoi zeama de lamaie, sarea si mustarul si se mixeaza. La urma se adaug a ulei putin cate putin, ca si in cazul maionezei clasice, pana rezulta o textur a spumoasa si asemanatoare maionezei. Eu am servit cu tulpina de telina, fasiute de ardei, seminte de floarea soarelui aromate cu usturoi si oregano (reteta in curand) si paine multicereale (din com ert). Crema de avocado cu nuca - 1/2 cana nuca - 1/2 cana apa - 2 buc. avocado - 1 l-ta sare - 1/4 cana ceapa taiata marunt - 1 lg suc de lamaie Se mixeaza toate ingredientele intr-un blender pana rezulta o crema fina. Se ser veste cu rosii, castraveti, ardei etc Pateu de spanac Pateu de spanac Aduce putin la gust cu mancarica de spanac insa aroma este mai f ina, datorita prezentei si altor ingrediente, printre care coriandrul. Poate fi consumat atat pe paine, cat si ca umplutura de tarte raw vegan. Ingrediente: - 2 buc. avocado bine copt - 4 cani spanac taiat grob - 1/4 cana coriandru proaspat, tocat grob - 2 lg ulei presat la rece - 3/4 cana zucchini curatat si taiat cuburi - suc de lamaie dupa gust - 1 catel de usturoi - 1/2 l-ta pudra de ceapa - 1/2 l-ta sare Se mixeaza zucchini la blender pana este faramitat suficient de bine. Se adauga apoi avocado si zeama de lamaie si se mai mixeaza. Apoi se adauga restul ingredi entelor. Trebuie sa rezulte o pasta omogena, insa nu f groasa (adaugati apa plat a daca este prea gros). Puneti pate Crema de uns pe pine Avocado, spanac, nuca, lamiie, sare, suc de rosii..etc Eggplant bacon 1 large eggplant, thinly sliced lengthwise 3/4 c. oil 1 tsp. cayenne 2 Tbl. honey 4 Tbl. Ume Plum Vinegar Marinate for 2 hours. Place on teflex sheets and dehydrate for 9 hours. Turn bac on over and dehydrate another 9 hours. Blueberries &cream

1/2 c pine nuts, soaked 6 hours 1/2 c water 1 T maple syrup 3 pints blueberries Blend nuts, water & maple syrup at high for 2 minutes. Pour over individual serv ings of fresh berries. Cherry Drinking Yoghurt 1 cup almond milk half pint of blueberries 4 bananas half an orange Alfredo sauce 1 cup soaked macadamia nuts (soaked at least 2 hours) 1/2 cup pignoli nuts (pine nuts) (soaked at least 2 hours) 1/4 cup cold pressed, first pressed olive oil pinch of Celtic sea salt 2 small cloves or 1 large clove garlic 1/2 tsp. fresh ground pepper extra pure water for sauce consistency Here's a twist: Add 1/4 cup of soaked (for 2 hours) sun-dried tomatoes and blend. It makes an am azing tomato cream sauce. Asian pate 3 c. sunflower seeds (soaked 8-12 hours and sprouted 2-4 hours) 1/2 c. lemon juice 1/4 c. liquid aminos or Nama Shoyu 4-5 garlic cloves 1/4 c. chopped mild onions 1/4 c. parsley Asian Dressing to taste Blend 1st 4 ingredients in food processor. Add rest. Serve with veggies to dip. Makes about 4-5 cups. Avocado & celery dip/dressing avocado spinach celery Celtic sea salt Brazil nut pate 1 cup Brazil nuts 1 clove garlic Sea salt to taste (1/4 teaspoon is good) 2 cm fresh ginger (optional) Blend all ingredients in a high speed blender until smooth. Fabulous served on c elery sticks, or rounds of fresh beet root. If you don't have a high speed blend er you can use a food processor, however you may need to add some extra water to make it move, and scrape down the sides regularly. Carrot salsa a whole bunch of carrots, shredded a handful of cilantro, chopped 1 bunch of green onions, diced 3 tomatoes, diced 1/2 cup of fresh lime juice

5 or more(!) cloves of garlic In the food processor I chop the garlic, then shred the carrots. Toss that in a bowl. Add everything else and mix well. You can add a little salt if you like, w e are all salt freaks, but find the full flavor of this dish doesn't really need salt. Eat with chips or as a side dish. Carrot tahini dip 1/2 C carrot juice 1 T raw sesame tahini 3 T cold pressed safflower oil 3 T raw Apple Cider Vinegar dash of toasted sesame oil bunch dill add pulp of carrot to thicken add tamari to taste Blend well and pour over salad! Corn salsa 6-8 medium ears of corn, decobbed 4 medium tomatoes, finely diced 1 red or yellow bell pepper, finely diced 1/2 tsp. cayenne (more to taste) 1 tsp. Celtic sea salt Fresh ground black pepper to taste 1 clove garlic, pressed 1/4 cup chives, finely chopped 1 tlb. olive oil 2 tsp. lemon juice 1/4 cup fresh cilantro, de-stemmed and finely chopped Mix well, then remove 1 cup of salsa and blend in blender. Fold this mixture back into salsa. Creamy cumin salad dressing 1 c. soaked sunflower seeds, almonds, or sesame seeds (3/4 c. before soaking) 1 1/2 cloves garlic, peeled 1/2 c. cilantro leaves (coriander) 1 t. Celtic sea salt 3 T. lemon juice (about 1 lemon) or 1 1/2 t. Apple Cider Vinegar 1/8 c. flax, hemp or olive oil 1/2 t. cumin powder Thoroughly blend all ingredients with 1 cup water. Serve over a fresh green sala d. This dressing may thicken in your refrigerator, so you may need to add more w ater later. It will keep for up to 2 weeks in the refrigerator. Denise s vinaigrette 3/4 c. Apple Cider Vinegar (or lemon juice or both) 1/4 - 1/2 c. olive oil or flax oil (either or both) 3-6 cloves garlic (to taste) 2-3 Tbl tahini and or 1-2 Tbl mustard powder 1/4 c. Nama Shoyu 1/4 c. Honey. Place all ingredients in blender and blend! Ginger-citrus dressing 1/2 milk from young coconut plus a little of the meat. Juiced an orange, half lemon peeling only, and 1-2 inches of ginger. 1/2 small shallot Hand full of fresh Cilantro 4-5 Tbl olive oil (or to taste)

Sea salt to taste 1 date (optional - will sweeten the dressing a little) Whizzed up in the blender. Gravy 1/4 C miso 1/2 C onion 1 minced shallot 1 TBS garlic 1/4 C oj or carrot juice, fresh 1/3 C olive oil 1 TBS dates 1 tsp jalapeno 1 tsp salt 1 TBS ginger 1 tsp Apple Cider Vinegar 1/2 tsp sesame seed oil Blend till creamy Green onion dressing 3 green onions 1 c. olive oil 1/3 c. raw Apple Cider Vinegar 1/3 c. honey 1 1/2 tsp. Herbamare or sea salt Place all ingredients in a blender and mix until creamy. Variation: add some cilantro and a half of a jalepeno pepper for some extra spic e and kick. Hair-building salad dressing 2 Tbl Poppy Seeds (soaked for 6 hours, drained) 2 Tbl Pumpkin Seeds (soaked for 6 hours, drained) 1 c. water 1/2 c. parsley (chopped) 1/2 Tbl Celtic Grey Mineral Sea Salt 1 lemon Arrange salad greens attractively on a serving platter. Blend all dressing ingre dients from low to high, until smooth. An option is to add some of the salad gre ens to the dressing. Pour a "living river" of dressing across the center of the salad. If desired, garnish with parsley, celery leaves, sliced black radish, red bell peppers and sprinkle with unsoaked poppy & pumpkin seeds. Hemp pesto 2 cloves garlic 2 cups hemp seed nuts 2 cups fresh basil leaves 2 tsps raw organic tahini 1/3 cup miso or 1/4 cup Nama Shoyu or 2 teaspoons Celtic sea salt 1/8 cup hemp oil 3 pitted sun dried olives Homogenize in a Green Power juicer or blend in an HP3 or grind in a mortar with a pestle. Garnish with basil crown and chive flower. Toss with zucchi-ghetti. Hot Creamy Garlic Dressing 1/2 c. sunflower seeds, soaked 6-8 hrs 1/2 c. garlic chili flax oil

1/4 c. lemon juice 1 clove garlic pressed In blender or food processor, mix until smooth and creamy. Add cumin, cilantro, cayenne, garlic to taste. Italian sunflower dressing 1 c. sunflower seeds soaked 1/4 c. olive oil 1/4 c. lemon juice 1/2 tsp Celtic sea salt 1/2 to 1 tsp dried basil 1/2 to 1 tsp dried oregano 1/2 to 1 tsp dried thyme Nama Shoyu to taste water Jazzy gazpacho JUICE (or BLEND) 4 tomatoes 1/2 cucumber 1/4 red pepper 1 garlic clove 2 stalks celery 1 Tbsp Nama Shoyu or 1 tsp Celtic sea salt. GARNISH with 2 Tbsp. diced avocado 2 tsp. chopped basil leaves 2 tsp. diced red bell peppers 2 tsp. chopped scallions. Pour into serving bowls and eat immediately! Ketchup 1 1 cup fresh tomatoes, chopped 1 cup sun-dried tomatoes 1 tablespoon minced garlic 2 tablespoons ginger 1/4 cup onion, chopped 8 fresh basil leaves 6 dates, pitted 1/4 cup maple syrup 1/4 cup olive oil 1 tablespoon Nama Shoyu or 1 teaspoon Celtic sea salt Throw all the ingredients into a blender and puree. Last 2 weeks when refrigerat ed. Makes 1 1/2 cups. Ketchup 2 1/2 cup sun-dried tomatoes, soaked 2 hours 1/4 cup Apple Cider Vinegar 1/4 cup raisins 1/4 cup onion powder 1 tablespoon salt Marinara 1 cup sun-dried tomatoes soaked in 1 cup water until soft (about 30 minutes) wit h the soaking water

1 cup chopped fresh tomatoes 1/2 cup chopped carrot 3 tablespoons olive oil 2 tablespoons minced fresh oregano 2 tablespoons Nama Shoyu 1 teaspoon fresh rosemary 1/2 teaspoon fresh thyme 1 to 2 cloves garlic Blend until smooth. Hummus 2 medium zucchini 1/4 c. olive oil 4-8 garlic cloves 2 tsp Celtic sea salt (or use dulse flakes) 1/2 c. lemon or lime juice 3/4 c. sesame seeds 3/4 c. tahini 1/4 tsp cayenne 1 tsp paprika 1 tsp ground cumin Process zucchini, olive oil and garlic first in food processor. Add remaining in gredients and process until smooth!! Yummy! Onion dip I never measure ingredients exactly but this is a good approximation of what I u sed - just keep tasting until you like it, and use veggie chips, or super thin c rackers, or whatever you like. I like the flax seed crackers with it,- they sha tter in your mouth exactly like potato chips. 2 cups of whatever nuts/seeds you have laying around, soaked overnight (I used s unflower seeds, cashews, and pine nuts) the juice from half a lemon 1 clove garlic one slice onion or 3 green onions celtic salt Just combine everything in a food processor or blender, and add water a bit at a time if you need to, until you get that nice, creamy, thick consistency. An alt ernate way is to process all but the onion slice, and juice that instead, adding both the juice, and the pulp, to the dip. I've made it both ways and think I li ke the juiced onion a bit more. If this sits in the fridge for several hours or even overnight, it's even better. I make flax seed crackers and then dehydrate them for several hours longer than the recipe calls for, this makes the cracker super thin. It breaks in your mouth just like a potato chip, which is great with the dip. Parmesan cheese 1/4 c. walnuts or pine nuts parsley and Italian herbs to taste Blend walnuts in food processor until you get the consistency of fine crumbles. Stir in parsley and Italian herbs to taste I put this "cheese" on my "spaghetti" and it's fabulous! It's also a good toppin g to salads.

Pinenut basil dressing 1 cup pine nuts soaked overnight 1 cup filtered water 2 cups fresh basil 1 Tbl Nama Shoyu Blend soaked pine nuts in a food processor with basil, water, and soy until crea my. Rawcamole 7 avocados, mashed 5 roma tomatoes, chopped 1 green bell pepper, chopped 4 green onions, chopped 1/4 bunch of cilantro, finely chopped juice of two limes 1 Tbl Nama Shoyu or 1/2 tsp Celtic sea salt 1/2 Tbl garlic powder 1/4 - 1/2 tsp cumin 1/4 - 1/2 tsp white pepper 1/4 - 1/2 tsp cayenne pepper paprika (sprinkled on top of finished guacamole)

Hummus 2 c. chickpeas, soaked 24 hours and sprouted 72 hours 4 cloves garlic, chopped 1/2 c. raw tahini (or to taste) 2 tbsp. Nama Shoyu or 1/2 teaspoon sea salt 2 lemons, juiced (to taste) 1 c. fresh parsley or more, to taste red onion, chopped, for garnish chives, for garnish parsley, for garnish extra virgin olive oil Spicy spread 2 c. sunflower seeds (soaked overnight) 1 c. walnuts (soaked overnight) 1 c. fresh parsley 2 green onions (chopped) 1 tsp. cayenne pepper 2 Tbl Nama Shoyu juice of 1 lemon 1 celery spear 2 cloves garlic (chopped) Process all ingredients in food processor until blended, but still has crunchy t exture. Enjoy on Mexi-Chips, Corn Tortillraws, or celery sticks! Spinach dip 4 cups spinach 1 large avocado or 1 1/2 small avocados 1/2 Tablespoon lemon juice 1/2 teaspoon Herbamare seasoning salt Blend all ingredients in a food processor until smooth.

Note: Adjust Herbamare to taste or try adding sea salt instead of Herbamare. Summer sour cream and onion dip 1 c. sunflower seeds (soaked for 4 or more hours) handful of cilantro handful of parsley couple of green onions couple of broccoli pieces 1 avocado juice of a lemon two pinches of unrefined sea salt some organic Italian or Mexican seasonings. (Check the label on the seasonings and make sure all the ingredients are names o f herbs that you recognize, and there is no "other spices, other seasonings, nat ural flavors" or other vague ingredients, as these names are often are used to d isguise MSG). Using a blender or food processor, blend sunflower seeds. Add cilantro, parsley, green onions, broccoli, avocado, lemon juice, salt and seasonings. Blend. Eat o n its own or dip veggies in it. If you just blend it a little it's more like a s alad, blend a little more for a pat, or keep on blending for a dip! Sunflower pate 3 cups sunflower seeds, soaked 8-12 hours. Sprouted for 2-4 hours 1 cup fresh squeezed lemon juice 1/2 cup chopped scallions 1/4-1/2 cup raw tahini 1/4 cup liquid aminos, or 2 tablespoons Nama Shoyu, or pinch of sea salt with ad d'l water, or none at all 2-4 slices red onion, cut in chunks 4-6 tablespoons coarsely chopped parsley 2-3 medium cloves garlic, coarsely chopped 1/2 teaspoon cayenne pepper (or more to taste) Soak sunflower seeds 8-12 hours, drain, allow to sprout for 3-4 hours (leave out on counter) then thoroughly rinse and drain removing as many of the thin inner husks that float to the top as possible. In a food processor, process the sunflo wer seeds, lemon juice, scallions, tahini, liquid aminos, onion, parsley, garlic and cayenne until the mixture is a smooth paste. When thoroughly blended taste and adjust the seasoning. The pate will develop a stronger garlic taste in a few hours. Yields a large mixing bowl of pate. (appro ximately 8 cups) Sunny spread 1/2 c. walnuts, soaked overnight 2 c. sunflower seeds, soaked overnight 3 cloves garlic 1 tsp salt 1/3 c. olive oil 1/4 c. lemon juice 1 Tbl dry basil 1 c. celery, chopped Blend ingredients in food processor until smooth. Veggie chips 1 onion 2 celery sticks 1 green bell pepper 1 tomato 1 big carrot

1/2 cup of green peas 1/2 cup sesame seeds 1/2 cup corn salt, oregano, pepper, whatever spices you are in a mood for...... Blend it, not like a puree, but kinda chunky... Put on a teflex sheet and turn t he dehydrator on 105 F.. I usually do in the evening and in the morning your chi ps are ready! Bagels with cream cheese Bagel Dough 1 cup 1 day sprouted kamut grains, dehydrated (8-10 hrs) then ground into fine p owder 1 cup almond flour (soak almonds for 10 hrs, grind em up and dehydrate this mixt ure till super dry (10 hrs) 3 tbl. ground golden flax seeds 1 cup young coconut water and 1 tbl meat 5-7 dates (pitted) or 1 tbl honey 1 tsp olive or coconut oil 1 tsp Celtic sea salt Assembly Put all the ingredients in the food processor and process until well combined. R emove the dough and knead it a couple of times to make it more pliable, if too w et add more kamut flour, or ground flaxseeds. Next, put the dough in a non metal bowl and cover with plastic wrap or towel and let sit in the fridge for 1 hr. After one hour, remove dough on a a clean surface and divide it to make 10 separ ate balls. Take each ball, knead it a few times, and make into a bagel shape. Be gin from the center and work outwards. The bagel should be no thicker than 2 inc hes. Take each bagel and press it into a topping (recipes below) and place on a dehydrator sheet, dehydrate for 3-4 hrs. at 145 degrees (only in the Excalibur a t this temperature. All others at 110-115 degrees) or until the top is crisp. Cut each bagel with a serrated kife and if you like you can toast it up in the d ehydrator for 10-15 mins. Take each bagel slice, slather it with chive cream che ese (recipe below) and some marinated tomatoes or thinly sliced cucumbers. and t here you have it! This recipe is also great for making pretzels and other fun sh apes. You can also make a sweet dough by adding more dates, dried fruits, blueberries, apples, cinnamon and raisons, nuts and seeds, carob chips or chocolate chips (h ome made of course), etc.... Toppings poppy seeds black and white sesame seeds garlic flavored sunflower seeds (soak sunflower seeds, drain roll em in some Cel tic sea salt, and garlic powder and dehydrate till crisp) dried herbs Optional: You can put some "caramelized" onions into the savory dough mixture Caramelized onions 1 red onion (sliced very thin) 2 tbs. honey or agave nectar 1/2 cup water pinch of salt

Mix the water, honey, and salt. Put the sliced onions in there and marinate that overnight in the fridge. Place the onion slices on a dehydrator sheet and dehyd rate it for 4 hrs. Remove and chop or leave whole. Cream cheese 2 cups soaked cashews 1 tbs. rejuvelac 2 pinches of salt pinch of cayenne (optional) Blend up the nuts till creamy, mix in the rejuvelac and salt, and leave out for 10 hrs. at room temp. covered. After 10 hrs. place in the fridge to get more sol id. That's it! You can flavor this cream cheese with herbs, garlic, ginger, chives, dried fruit, honey, etc.... Serve it on bagels, crackers, breads, in salads... Banana bred 1/2 cup cashew or almond butter 3/4 cup agave nectar or date paste (dates blended up to form a paste) 1/2 cup raisins 1 tsp. fine Celtic sea salt 1 cup mashed ripe bananas 1 tsp. cinnamon 1/2 tsp. nutmeg 1 tsp. vanilla extract or vanilla bean 1/2 cup walnuts (soaked for 7 hrs. and blended up in a blender to form a cream) 1 1/2 cup almond flour (just powdered almonds) 1/2 cup chopped nuts Blend all the ingredients together (except the chopped nuts), and put into a loa f pan lined with wax or parchment paper. Top the batter with the chopped nuts an d place in the dehydrator for 6-12 hrs. Enjoy warm right out of the dehydrator! Basic sesame crackers 2 C sesame seeds, hulled 1 C Golden Flax, ground 2 Tbl Olive Oil 2 Tbl Yellow yeast 1/2 C poppy seeds 1 tsp Salt 2 clove garlic, minced Dash cayenne or fresh jalapeno Enough water to make a thin paste - Put all ingredients into blender and process until smooth adding enough water to make a texture like waffle batter - Spread 1/8" thick on 2 Teflex sheets - Dehydrate at 115 degrees until dry enough to flip and remove from sheet - Turn onto mesh sheet and score with pizza cutter or knife to desired size - Continue dehydrating until crispy - Break apart and cool, then store in air tight container Variations: - Spicy - add 4-6 med. tomatoes and process with 1 fresh jalapeno and 1 Tbl Brag g's Amino Acids instead of salt - 1/2 C Sun-dried tomatoes or Tbl ground caraway seed - Sweet - 1/2 C Honey or Agave syrup or 6 softened dates or raisins, and/or 1/2 tsp cinnamon or 2-3 Tbl maple syrup and spice of choice

Basil crackers carrot or vegetable pulp from juicing (about 5 cups) 1 clove crushed garlic 1/2 cup basil, chopped or dried handful cilantro, chopped 2 ripe tomatoes, chopped 1 cup (or more) sprouted and crushed nuts (almonds, sesame, sunflower...etc.) sea salt, dulse or Bragg's to taste Use a spatula to spread over teflex sheet in dehydrator or pan in oven and dehyd rate for about 8 hrs or until completely dry. Wonderful with guacamole or other dips! Also a great way to make convenience food out of compost. Bell pepper crackers 4 cups chopped red bell pepper 2 Tablespoons soaked raisins 4 Tablespoons raisin soak water 2-4 Tablespoons your favorite seasonings 1/2 cup almond butter or ground almonds 1. Blend all of the ingredients 2. Dehydrate at 105 degrees for approximately 8 hours. Corn bread 1/2 small sweet onion (diced and dehydrated for 10 hrs) 2 tbs. cashew or almond butter 1 tsp. olive oil 1/2 tsp. thyme 1/2 tsp. rosemary 1 cup fresh or frozen corn (blended till smooth) 1/2 cup chopped corn 1/2 cup or more golden flax seeds (ground till fine) 1 tsp. salt pinch of black pepper (optional) Combine all ingredients till smooth and spread a 1 1/2 inch layer on a teflex sh eet. Dehydrate till pliable. Then cut it up in squares and put it back in the de hydrator to get hard (about 10 hrs). Corn chips corn from 5 corn cobs 1 onion 1 green or red bell pepper 1 carrot Blend it so you still can see chunks of veggies. Add any herbs and spices you li ke, salt. Dry on a teflex sheet for 24-30 hours til they turn crispy and crunchy . Energy flat bread 7 1/2 cups sprouted buckwheat 3 1/4 cups soaked golden flax seeds (measured after soaking) 3 1/4 cups carrot pulp (made from the process of making fresh carrot juice) This adds bulk to the bread and gives it a beatiful color. You could mix beet in your juice for a rich salmon-colored bread. 4 TBS raw honey 3/4 cup extra virgin olive oil 1 to 1 1/2 TBS sea salt This makes about a months supply or maybe a weeks worth for large families. (it usually lasts us a little over a week)

Mix it in batches in your food processor and transfer to one bowl. e 5 teflex solid dehydrator sheets and cover with dough, a scant 1 making pizza crusts form into rounds. If making flat bread to tear red make large squares. If you want to make sandwich slices, score to cracker shapes.

Lightly greas cm thick. If off when desi beforehand in

Dehydrate the flat bread at 105 degrees for a few hours until a crust is formed on one side and then flip them onto the mesh sheet below and dehydrate until tho roughly dry - about 12 to 16 hours. When they are very well dried, they will keep well wrapped in loose linen and a plastic bag in a cool, dry place. Flax seed crackers I used juiced vegetables instead of plain water to soak the seeds, and I laid do wn a layer of super thinly sliced tomato and onion on teflex sheets, and then sp ooned the flax seeds over them. Soaked flax seeds are very gelatinous and goopy, sort of like cake batter - you spread them on thickly and they look very peasan ty and "handmade" when they're done - I love the way they look! 1 lb golden flax seeds 1 carrot 1 thin slice onion 1 thick slice tomato 1 thick slice red pepper Celtic salt and maybe some pepper - to taste one tomato sliced super thin one onion sliced super thin I juiced the 4 veggies with some water and the salt, and soaked the flax seeds i n it for 8 hours, adding more water when needed. I also added some of the veggie pulp to the flax seeds, because I like the way it looks. I laid the thin slices of onion and tomato down on teflex sheets, and spread the flax seed on top. Deh ydrated it at 105 for about 12-13 hours, and then turned the sheets upside down and peeled the teflex off, and continued dehydrating until the veggie slices wer e dry. I think you could speed this up quite a bit by dehydrating the veggie slices sep arately first, and then adding the flax seed and dehydrating again. PS - remember to chew the crackers really well, like you should! All of the bene fits of flax seeds can't be assimilated unless they're ground, either by mills, or teeth! Rejuvelac apa de griu incoltit

Preparation of Rejuvelac is simple, but it does take some time, so it must be ma de in advance. You will need a clean, wide-mouth jar, measuring one-half or one gallon; a piece of nylon mesh or cheesecloth; a supply of soft wheatberries (spr ing wheat); and a strong rubberband. Fill the jar one-fourth full of wheatberries. Cover the mouth of the jar with ny lon mesh or cheesecloth, and secure the mesh with a strong rubber band. Add enou gh spring or filtered water to fill the jar. Allow the wheatberries to soak for eight to ten hours, then drain them , rinse, and drain again. Place the jar at a n angle so the berries continuously drain. Make sure that the wheatberries do no t completely cover the mouth of the jar, because they will need ventilation. The wheatberries will start to sprout. Rinse them about two or three times a day du ring the sprouting stage. After two days, rinse the sprouted wheatberries thorou ghly for the last time. Drain off the rinsing water, fill the jar to the top wit h spring or filtered water, and allow the sprouts to soak for forty-eight hours.

At the end of this time, this soaking liquid is your first batch of Rejuvelac. Pour this off into another jar for immediate use or keep it in the refrigerator to slow down the fermentation process. Refill the jar with the same amount of spring or filtered water to make your sec ond batch of Rejuvelac. but this time soak the sprouts for only twenty-four hour s. Pour off this second batch and refill the jar with the same amount of spring or filtered water to make the final batch of Rejuvelac. Again, soak the sprouts for only twenty-four hours. After you have made three batches, feed the spent wh eatberries to the birds. Good Rejuvelac is a cloudy, slightly yellow liquid with a tart, lemonade flavor. When it is fermented too long, it can become very sour. Since it is constantly fermenting, it is natural that tiny bubbles rise through the liquid occasionally . The very best Rejuvelac is in fact slightly carbonated. It is also natural for a layer of white foam to form on the top of the Rejuvelac. This is not harmful and can be used. Rejuvelac can be kept in the refrigerator for a few days to a w eek, as long as the taste is still agreeable with you. Drink Rejuvelac before or between meals to avoid diluting the digestive juices after a meal. Hemp corn chips 6 cups fresh or frozen corn 1 cup hemp seeds 10 cups soaked sunflower seeds (6 cups before soaking) 2 cups water 1 cups flax seeds ground into a meal 1 Tbs. Celtic sea salt juice of 1 lime Puree corn in a until creamy. Place in a mixing bowl. Puree sunflower seeds with water until creamy and add to the mixing bowl. Add remainder of ingredients and mix well. Spread 2 1/ 2 cups of the batter on a 16" dehydrator tray covered with a Teflex sheet. Cut into desired shapes: triangles, squares, circles, etc. Dehydrate for 24-30 hours at 105 degrees until crispy. Remove the Teflex sheets after about 10 hours. Makes approximately 175 chips Marinara crisps 2 tomatoes 1 red bell pepper 1 onion 2-3 cloves of garlic 1/4 cup of olive or sunflower oil salt, cayenne.... Blend and dry on a teflex sheet for 24-30 hours. (if you want to get thicker crisps use 4 tomatoes) This marinara is good as a dressing as well... you also could add some dry tomat oes and dry red peppers and couple olives... Mexi-chips 1 1/4 c. (before soaking) golden flax seeds (soak for 12 hrs) 1/4 c. (before soaking) sunflower seeds (soak for 12 hrs) 3/4 c. Rawlsa 1 c. fresh or frozen corn kernels (optional) 1/2 avocado (optional) 1 Tbl lemon juice (optional) In a Vita-Mix or blender combine everything together till smooth.

Pour mixture on teflex sheets, using a spatula evenly spread the mixture all ove r the sheet, making one big square (actual chip thickness will end up being abou t 1/2 what the mixture is when it goes into the dehydrator). Dehydrate at 105 degrees until desired crispness is attained --- normally 48 hou rs will do (I suggest turning the whole sheet over and changing to a mesh tray a bout half way through). Once they are crisp all the way through, you can break t hem into chip-size pieces and store in an air-tight container. Mushroom crackers 30 medium mushrooms 2 carrots 1 onion 1 tomato 1 green bell pepper (optional) spices and herbs (basil, dill, dry celery, cayenne, chives) or any you like salt Blend all the ingredients very well. Dry on the teflex sheet for 24-30 hours 105 F (after 15-20 hours you may put it just on a tray) Dried tomatoe and flax seed crackers 1 cup flax seeds, soaked 12 hours-ish 8 sundried tomato halves, chopped tiny and soaked 1 red pepper, chopped tiny 2 chopped tomatoes 1 small red onion or 2 shallots 1 clove garlic, crushed (optional) handful basil or herbs of your choice - oregano and chives are good Seasoning of choice - optional (Alex likes them with paprika & cayenne pepper) ( I put the sundried toms in the bowl with the flax seeds for soaking so the juice isn't wasted. If the tomatoes are salted you might not want to do this) Put all ingredients in a food processor and mix well. Don't use full speed or it 'll end up as mush - you want the pepper chunks fairly intact. I use the Vita-Mi x on 6. Spoon onto non-stick sheet on dehydrator tray in blobs up to 1 cm thick and dehy drate for 12 hours or so, then remove the sheet and turn over until crisp (anoth er 12 hours). I use the Sigg on 2 because I know that's still raw. They don't need much of a topping - just a slice of tomato or avocado - or on th e side of a green salad. Makes about 20-24. Sundried tomato crackers 4 Cups sprouted wheat 1 Cup sprouted chickpeas 3 Cloves garlic 1 Medium red onion 1 Cup sundried tomato (ground to a powder) 2 tsp Celtic sea salt 1 Cup parsley 1/2 tsp chili -ground (optional) 10 Tomatoes 1/2 Large zucchini/courgette sesame seeds (optional) Blend it all up in the food processor, scraping down the sides regularly. Spread

about 1/4 of an inch (1/2 - 3/4 cm) of the mix onto a teflex sheet. Optional: Sprinkle sesame seeds, sea salt and pepper over the top of the cracker mix, pressing them down lightly. Dehydrate for 4 hours. Remove the crackers from the teflex sheet, flip and dehyd rate until crunchy. Makes three trays of incredibly savory, delicious crackers! Carob bark 1 c. raw coconut oil 3/4 c. raw carob (or cocoa) 2 t. vanilla flavor 1 c. raisins, raw nuts, coconut, or whatever you want Put the coconut oil in a bowl, Put this bowl in another bowl of hot water, When it's melted, stir in the carob to make it smooth, then stir in the other stuff. Spread on wax paper lined cookie sheet, put in fridge or freezer 5-10 minutes to make it hard. Break into pieces. Chocolate truffle brownies 1 cup raw cashew butter 3/4 cup agave nectar 2 tbs. raisins 1/2 cup mesquite powder 1/2 cup cacao powder 1 sun dried vanilla bean (seeds only) 1-2 pinches fine Celtic sea salt 1/2 cup chopped pistachios How to: Blend everything (except pistachios) up till smooth, fold in the chopped pistachios, and spread a thick even layer of the mixture into a square baking p an which was lined with parchment paper. Put this in the freezer to harden (4-6 hrs). While it's hardening prepare the chocolate coating. Chocolate Coating 3/4 cup coconut oil 4 tbs. carob 3 tbs. cacao powder How to: Blend up everything till smooth and strain through a nut milk bag or a s trainer. Set aside. Assembly: Take out the brownies from the freezer. Cut them into rectangle shapes and coat them with the chocolate coating. The coating will harden almost instan tly. Put them back in the freezer for 10-20 mins or eat right away. Raw food hallonkakor med kakaonibs 2 dl bovete, grodddat (bltlagt) 1-2 dl frysta hallon ca 6 torkade dadlar 1 dl mandelpulpa 2-3 msk kakaonibs Mixa bltlagt/ groddat helt bovete (bltlagt= legat i blt i ca 1 dygn, har du brttom k an du ta min bovetecrunch och mixa) med frysta hallon och dadlar som ger stman i kakorna. Mixa i mandelpulpan (resterna jag fr ver nr jag gr mandelmjlk men har du ing en pulpa tar du vanliga mandlar) Mixa till en smet och blanda i kakaonibs. Forma till kakor och lgg p ett Teflexpapper (vaxat bakpltspapper). Stt en mandel i varje kaka och torka dom torra i torkugn.

Christmas cookies 2 cups almonds, soaked overnight 1 cup walnuts, soaked overnight 3 cups packed pitted dates, chopped cup cocoa or carob powder cup shredded coconut cup dried cranberries or cherries dash chai extract or 1 tsp fresh orange zest (peel) Grind the nuts in the food processor until coarsely chopped. Add the dates and p rocess until well-mixed. Mix in remaining ingredients by hand. Using a small ice cream scoop or a tablespoon to measure, form small balls and flatten with your hand. Eat "straight" or dehydrate at 105 degrees for 12-24 hours, depending on h ow soft and moist you want the cookies. Store cookies in an airtight container i n the refrigerator. They will keep for up to three months. Makes 2 dozen cookies Cinnamon apple walnut cookies Pulp from three Fuji apples (I used the Samson 6-in-1 juicer to make apple juice and used the leftover pulp from that) 1 c. walnuts (I used ones that I had soaked overnight then dehydrated overnight) 1/8 c. Maple syrup Cinnamon to taste (I used about 1/2 tsp.) Vanilla powder Combine apple pulp, walnuts, maple syrup and cinnamon in food processor til well blended. Pinch off 1 Tbl amount and roll into balls. Flatten and place on mesh dehydrator sheets. Lightly sprinkle with cinnamon and vanilla powder to taste (o ptional). Dehydrate for 8-10 hours at 105 degrees. Best enjoyed fresh out of the dehydrator and topped with vanilla "frozen yogurt" or vanilla "ice cream." Yum Yum Yum!!! Cinnamon walnut caramels 2 cups walnuts 1 cup honey 1/2 cup cinnamon 1 teaspoon vanilla 1. In a large bowl, mix honey, cinnamon, and vanilla into paste. 2. Stir in walnuts until thoroughly coated. 3. Form into small clusters. 4. Dehydrate for at least 24 hours. Pecan sandies 2 c pecans 1/2 c pitted dates 4 T raw honey 1 t non-alcohol vanilla extract pinch sun-dried sea salt 24 pecan halves for garnish Raisin cookies almonds sunflower seeds apples raisins dates cinnamon water

vanilla extract maca bee pollen (not vegan) mesquite powder Specific directions not available....be courageous and creative! Broccoli soup 3 cups water 1 cup almonds 1 teaspoon honey 2 cups broccoli 1 avocado 1/2 to 1 clove garlic 1 Tablespoon olive oil 1 teaspoon onion 1 teaspoon sea salt 1/8 teaspoon cumin 1/8 teaspoon black pepper 1. In a blender or Vita-Mix blend water, almonds and honey until smooth. 2. Add in the rest of the ingredients and blend until creamy. Corn Chowder 2 1/2 cup almond milk 5 ears corn on the cob, shaved 1 small avocado Sea salt to taste Put aside one handful of corn. Blend everything else in a blender. Pour into a b owl, add the handful of corn and stir adding sea salt to taste. Spinach soup 1 avocado 1 cup water or veggie stock 2 cucumbers (unwaxed) 1 cup fresh raw spinach 2 green onions 1 clove garlic 1/2 red bell pepper Bragg's Liquid Aminos or Celtic sea salt to taste 1/2 tsp. Garam Masala 1/2 tsp. Curry Seasoning Fresh lime juice to taste Blend avocado and half the water or stock and puree...then add rest of ingredien ts one at a time, blending to desired thickness and thinning with remaining wate r if desired. You can also add a couple of minced sun-dried tomatoes too. WARM S LIGHTLY OR COLD! Mushroom soup 1/2 c. water 1/4 c. almond butter 1 1/2 c. mushrooms, quartered 1 Tbls. Liquid Aminos 1 pinch of salt 4 Tbls. finely chopped mushrooms Use as soup or drizzled over burgers, loaves pates or stuffed mushrooms. Can be warmed over low heat in a double boiler until warm (not hot!) to the touch. In a blender, combine the water and almond butter, and blend. Add the quartered mushrooms, liquid aminos and salt. Blend

until smooth. Pour into individual bowls and top with finely chopped mushrooms. Yields 1 cup. Rawssian boscht Blend: 2 c. water 3 beets 1 small piece ginger root 3-4 cloves garlic 6-7 bay leaves Pour mixture into a large bowl. Blend: 2 c. water 2 carrots 2 stalks celery 2 T. Apple Cider Vinegar 1 T honey 1/2 c. olive oil sea salt to taste Blend together for 30 seconds. Add 1/2 c. walnuts and blend on low speed quickl y so walnuts are not completely blended. Grate: 1/4 head cabbage 1-2 carrots 1 bunch parsley Add grated ingredients to blended mixtures and serve. Serves 7 - 10 Raw chili 1-1/2 c. sun-dried tomatoes and the 2 c. of soaking water (Soak for two hours) 1 T. honey 1 T. olive oil 1 T. onion powder c. Nama Shoyu or Tamari 1 to 2 cloves garlic 2 T. fresh oregano 2 t. chili powder 1 t. cumin 2 t. Apple Cider Vinegar Feathers from the portabella mushrooms Mix this all in a blender. Pour sauce over the base, mix well and serve. Sprinkle with cayenne pepper for a hotter sauce. This will stay fresh for a week in the fridge. **To defeather a portabello: cut off the gills - the black things that are on th e underbelly. You still use them, but separately. Fiery lava BLEND 1 1/2 cups fresh carrot juice 1 T mint leaves 1 tsp jalapeno 1 tsp ginger 1 tsp garlic 1/3 cup avocado 2 tsp olive oil 2 T Nama Shoyu (or 1.5 tsp Celtic sea salt)

1 T basil leaves. GARNISH with 2 T. diced avocado 2 tsp. chopped mint leaves 2 tsp. diced red bell peppers 2 tsp. chopped scallions. Pour into serving bowls and eat immediately! Marinated mushrooms Portabella mushrooms, chopped into 1/2 inch squares 1/4 c. Nama Shoyu 1 T. Apple Cider Vinegar 1 T. dried basil Marinate mushrooms in sauce for 12 hours. Serve as a side or topping to any meal . EXCELLENT! Pesto and tomatoes 1 1/2 c. soaked, blanched almonds (or soaked walnuts) 6-10 oz basil (to taste) 5-6 garlic cloves 1 tsp. salt 1/2 - 1 c. parsley (optional) olive oil (to taste) Blend nuts first, then blend everything but olive oil in food processor. Drizzle oil in until you get the consistency you want. Serve over slices of roma tomato . Makes about 2 cups. Pesto stuffed mushrooms Served warm out of the dehydrator, these are heavenly! These taste like a soft, breaded, cooked, stuffed mushroom. 14 + button mushrooms, washed and stemmed Stuffing: 1 cup walnuts 1/2 cup pine nuts 2 cups basil 1/2 cup olive oil 3 cloves garlic 1/2 teaspoon sea salt Place mushroom caps top side down on a plate Blend all stuffing ingredients in a food processor until smooth. Scoop a small amount of stuffing into each mushroom cap. Dehydrate at 105 degrees for 5-6 hours, or until soft. Veggie marinade Veggies cherry or grape tomatoes sun-dried tomatoes portobella mushrooms red onion carrots

Chop all veggies into bite-sized pieces. Marinade: Sweet and Sour Ginger Dressing Mix veggies and dressing in large bowl and marinate overnight. YUM! You will be the hit of the party if you make this. An excellent alternative is to just marin ate portobella mushrooms, if you want a more simple veggie marinade. Sweet and sour ginger dressing 1/2 cup Apple Cider Vinegar 1/2 cup olive oil 1/4 cup Shoyu 5 tablespoons honey 1 teaspoon garlic powder 1 teaspoon minced fresh thyme 1 teaspoon minced fresh ginger 1/8 teaspoon cayenne Makes about 1-1/4 cup Place all the ingredients in a glass jar with a tight-fitting lid and shake to c ombine. Refrigerate. Raw falafel 1 1/2 c. sprouted chickpeas (garbanzo beans) 1 c. sprouted sunflower seeds 1 Tbl minced garlic 2 c. fresh cilantro, chopped 1/2 c. tahini 1/4 c. Nama Shoyu or 1 Tbl Celtic sea salt 2 Tbl fresh parsley 1/2 c. chopped onion 1/2 c. fresh-squeezed lemon juice 1/2 c. olive oil 1 1/2 tsp. Curry Chutney 1 1/2 tsp. cumin 2 tsp sun-dried lime Combine all ingredients in a blender and blend well. Form blended mixture into 1 -inch by 3-inch elongated patties, place them on an oiled mesh dehydrator sheet, and dehydrate for 8 hours at 90 degrees. When the falafel patties are done they have a nice crust on the outside and are moist on the inside. Raw sushi The Perfect "Rice" 1 and 3/4 cups peeled fresh parsnips 3 tbs. macadamia nuts 3 tbs. pine nuts 1 tbs. flax or hemp seed oil 1 1/2 tbs. agave nectar 2 tbs. lemon juice 1-2 pinches Celtic sea salt 1 tbs. raw soy sauce or south river miso Process in the food processor until rice-like. Set aside. Marinated Veggies for Sushi 1 medium carrot, peeled and cut into 1/4-inch-by-3-inch matchsticks 1 red bell pepper, cut into 1/4-inch-by-3-inch matchsticks 1 stalk celery, strings removed, cut into 1/4-inch-by-3-inch matchsticks

1 scallion, white and pale-green parts, cut into 1/4-inch-by-3-inch matchsticks 1 cucumber cut into 1/4-inch-by-3-inch matchsticks 1 yellow zucchini cut into 1/4-inch-by-3-inch matchsticks Marinate everything for 1-2 hrs. in 3 tbs. sesame oil 1 tbs. black sesame seeds 1 tbs. raw soy sauce or 2 pinches of salt 2 tbs. lemon juice Keep in the fridge until read to use. Extras 1 avocado julienned 1/2 cup sprouts (ginger sprouts are yummy, alfalfa sprouts, sunflower sprouts, e tc..) Wasabi Combine fresh mustard green juice with fresh horseradish puree 10 Steps to Making Sushi Step 1: Take a sheet of nori and place it onto a clean smooth surface. Step 2: Spread 2-3 tbs. of the rice mixture on to 1/4th of the nori sheet. Step 3: Make a little indent and put 1-2 tbs. of the marinated veggies on top. Step 4: Top that with a few pieces of the julienned avocado. Step 5: Take 2 pinches of the sprouts and place it on the avocado and the rice. Step 6: Get a mini spray bottle or a pastry brush with a bit of water with a pin ch of sea salt, and brush the top part of the sushi. Step 7: Roll it up! You can roll the sushi with a sushi mat or use your fingers. I like to use my fingers. Use your thumbs and fingers and roll it up, when roll ing, tighten the roll everytime. Step 8: Let the roll sit for 5 minutes before cutting. Step 9: Using a serrated knife cut the nori roll into 5-6 equal parts. Use a see -saw motion with a serrated knife to make it a perfect smooth cut. Step 10: Place nori rolls on a platter and garnish with garlic chives, edible fl owers, sesame seeds. Serve with freshly grated wasabi and raw soy sauce. Zucchi-ghetti with marinara sauce Angel hair zucchi-ghetti: Finely shred 2 medium zucchinis in the Spiral Slicer. Marinara sauce: 2 c. tomatoes 1 tsp peeled ginger 1 Tbl peeled garlic 1 hot pepper 1/4 c. fresh basil leaves 1/4 c. fresh oregano leaves 1/4 c. Nama Shoyu or 1 tsp Celtic sea salt 3/4 c. hemp oil 5 pitted sun dried olives 1/2 c. sun-dried tomatoes 2 Tbl hemp seed nuts juice of 1/2 lemon Mix in blender until well liquefied. Garnish: Top with spearmint leaves and cubed red bell peppers & tomatoes and side-dress w

ith cress leaves. Fresh pack cucumber dill pickles 10-14 whole pickling cucumbers, approx. 2 inches long, scrubbed 3 sprigs dill 2 cloves garlic 1/2 cup fresh lemon juice Cold water 1. Pack a sterilized jar with the cucumbers, dill, and garlic in alternating lay ers, leaving 1/4-inch of headspace. 2. Pour the lemon juice over the cucumbers. Fill the jar with cold water. 3. Seal and refrigerate. These will keep for at least 6 weeks. Serve and enjoy! Fruit leathers Use any of the recipes below and mix in food processor until pureed. Pour on tef lex sheet. Dehydrate at 105 degrees for about 12 hours, or until able to easily peel off teflex sheet. Use pizza cutter to cut into 2" x 5" sheets and store in air-tight snack-sized Ziploc baggies. ***Dehydrating time depends on thickness o f puree on teflex sheet. Apple Kiwi Banana 5 Gala apples 3 Kiwis 1 banana 1 Tbl honey (optional, added sweetness) Strawberry Apple 6 large strawberries 3 Gala apples 2 Red Delicious apples 1 banana 1 Tbl honey (optional, added sweetness) Apple Banana 5 Jonathan apples 2 bananas 1 Tbl honey (optional, added sweetness) Blackberry 2 c. fresh blackberries 1 banana 2 Tbl honey (optional, added sweetness)