|
 | Dehydrated Bread - everything
2 C sunflower seeds
1 C flax seeds
3 medium carrots
1 t sea salt and water as needed
| Preparation:
Blend in Vitamix and dehydrate |
|
 | ---crust
Buckwheat
flax
carrot
---toppings
sauce
Sunflower brazil nut pate (with lemon)
| Comments from Sheryl: The onion topping was 2 medium white onions, with the
juice of one lime and a bit of sea salt on them.
The onions were allowed to marinate for a few hours until softened,
then dehydrated until crispy. Let cool then sealed in an airtight container
they last well.
The crust was made from whole carrots run through the food processor, soaked
buckwheat and golden flax.
The carrots and buckwheat were well blended, then the ground flax was added.
The mixture was too dry so I blended up a few tomatoes to hold it together
(that would have added nice flavour too). Other toppings were: olives, yellow
pepper (dehydrated until soft), tomatoes,
a pate from soaked sunflower and brazil nuts (mostly sunflower) with lemon
juice and sea salt.
On one pizza we also added whole dulse torn into pieces and some cracked pepper and chili, tomatoes, dulse, yellow pepper, olive
|
|
 | 1 bunch of Organic Kale
¼ cup of Organic Pre-soaked cashews
1 Organic Lemon to juice
½ t of Organic coconut sweetener
1 Organic beetroot
½ t of nutritional yeast
Pinch of Himalayan Salt
Pinch of Organic Spicy Habanero Pepper
| Preparation:
Process all of the ingredients in a food processor. Soak kale leaves in this mixture and dehydrate then for 6-8 hours.
|
|
 | 1 head of kale
1 cup cashews
1-2 T nutritional yeast
Juice of 1 lemon
1 tsp sea salt
1 red bell pepper
| Preparation:
Using food processor or blender, mix all ingredients together (except the kale) and blend until well combined, adding water if needed to form a thick sauce consistency. Wash kale and remove stems. Break into bite sized pieces and put into large bowl. Add dressing and toss to coat kale thoroughly. Place Kale on Teflex sheets in the dehydrator and dehydrate at 105 C for 8-12 hours, until crisp. In theory, this dish can stay good for a long time stored in an airtight container � but in our house it�s always too good to stay around for very long � often we�re lucky if it makes it to day 2!
|
|
 | 2 cups dates
2 cups filtered water
1 tsp pure vanilla extract
4 cups spouted buckwheat
| Preparation:
Place the dates in a bowl, cover with the water, and soak for about 1 hour,
or until soft. Drain, reserving ½ cup of the liquid. In a blender or food processor, combine the dates, reserved liquid, and vanilla. Pour the date mixture into a large bowl and add the buckwheat sprouts. Mix well. Spread the mixture ¼ - ½ inch thick on the appropriate drying surface and dehydrate the buckies at 108 degrees for 7 to 10 hours.
Crumble apart and use as a topping or just eat as a snack
|
|
 | Hummus
2 medium zucchini pealed
1 medium garlic clove
2 lemons to juice
1 t sea salt
1 t hot pepper
3 T cumin
1 cup cashews
1/2 cup grounded brown sesame seeds
5 T olive oil
1 cup Italian parsley chopped
Bread
2 cups sunflower seeds
1 cup flax seeds
3 medium carrots
1 t sea salt
1 T Italian seasonings
| Preparation:
Hummus: Blend all the ingredients in the food processor except the Italian parsley. Add water as needed. Add the parsley at the end and mix gently.
Bread:
Blend all the ingredients in the food processor. Add water as needed. Spread the mix on a sheet and dehydrate. |
|
 | 1 1/3 cups wheatberries
------------
To order essene bread,
please email to Patricia at
rawfood@sympatico.ca
or visit Patricia's website at
www.essenehealthbread.com
| Preparation:
Soak 1 1/3 cups of organic wheatberries overnight. In the morning, rinse, and
invert jar. Rinse in the evening. Rinse the next morning and evening. You want
the "tail" almost as long as the seed. Next morning or afternoon, leaving at
least 10 hours since the last rinse, run the berries through your wheatgrass
juicer - this makes the dough. Then form the loaf, bake at 250 for 3 hours - or
250 for 1 hour and 200 for the remaining 2 hours. |
|
 | Bar-B-Que Chips
4 C almond flour
1 C oat flour
1 C flax meal
2 t sea salt
2 T nutritional yeast
2 T olive oil
Bar-B-Que Spice Mix
1 T Sea salt
2 T maple syrup
Bar-B-Que Sauce
1 ¾ C sundried tomatoes,
soaked for 3 hours, draied and chopped,
reserve soaking water
½ C reserved sundried tomato soaking water
1/3 C maple syrup
¼ C and ¾ T apple cider vinegar
2 small shallots, peeled and chopped
2 cloves of garlic, minced
¼ C chipotle chives,
soaked for 2 hours, reserve water
4 t chilli
2 t Nama Shoyu
| Mix all ingredients in a large bowl. Spread very thin on a teflex sheets. Brush dough generously with Bar-B-Que Sauce. Cut with pizza cutter 8 across and 8 down to make 64 crackers per sheet. Sprinkle generously with B-B-Que Spice Mix. Dehydrate for 2-3 days or until crisp. |
