The Complete Book of Raw Food (52 page)

CONTRIBUTED BY
J
ULIE
R
ODWELL

A
DVANCED PREP
:
24–36 hours for dehydration

I
MMEDIATE PREP
:
20 min
S
PECIAL
E
QUIPMENT
Food processor

4 cups of corn off the cob

½ cup olive oil

¼ cup water

1 ½ teaspoons salt

½ cup ground flax seeds (in coffee grinder or food processor)

2 chili peppers

1 tablespoon honey

¼ bunch cilantro

Blend the cilantro, peppers and water first; add in all but flax; mixture will be somewhat thick; add flax to thicken further while blender is running. Spread thinly on teflex sheets, dehydrate at 110°; turn and mark in triangles after a few hours; dehydrate until crisp. Store in a tightly lidded jar.

Garlic Rosemary Sourdough Bread

B
Y
J
OHN
L
ARSEN

A
DVANCED PREP
:
8 to 12 hours for soaking + 7 to 10 hours for fermenting + 11 hours for dehydrating
I
MMEDIATE PREP
:
30 min

S
ERVES
8 to 10
S
PECIAL
E
QUIPMENT
Food processor, dehydrator

2 cups oat groats, soaked, rinsed, and strained

1 cup almonds, soaked, rinsed, and strained

1 cup kamut, soaked, rinsed, and strained

1 tablespoon olive oil

1 teaspoon sea salt

5 cloves garlic, minced

¼ cup fresh rosemary, minced

Process the soaked nuts and grains in food processor using s blade along with olive oil and sea salt for 30 seconds. Mix in the garlic and rosemary by hand and let the dough sit, covered, overnight at room temperature.

Spread the dough ½-inch-thick on Teflex sheets, and dehydrate for 5 hours at 100°F.

Turn the bread and score it into 6-inch squares. Dehydrate for 6 hours more, or to desired texture.

Sun-Dried Tomato Pesto Nut Loaf

B
Y
J
OHN
L
ARSEN

A
DVANCED PREP
:
8 to 10 hours for soaking; 5 hours for dehydrating

I
MMEDIATE PREP
:
45 min
S
ERVES
6 to 8
S
PECIAL
E
QUIPMENT
Coffee grinder or Vita-Mix, food processor, dehydrator

2 cups almonds

1 cup sunflower seeds

1 ½ teaspoons sea salt

1 teaspoon marjoram

1 teaspoon chili powder

2 tablespoons nutritional yeast

1 cup oat groats, soaked and drained

1 medium yellow onion, chopped

5 green onions, chopped

1 red bell pepper, chopped

1 yellow bell pepper, chopped

4 carrots, chopped

1 head broccoli, chopped

3 fresh sage leaves

2 bay leaves

⅓ cup olive oil

⅛ cup nama shoyu

1 portobello mushroom, chopped

Grind the almonds and sunflower seeds in a coffee grinder or Vita-Mix. Add the sea salt, marjoram, chili powder and nutritional yeast and set aside.

Grind the soaked oat groats in the Vita-Mix with 1 cup water until creamy; set aside.

In a food processor combine the chopped yellow and green onions, peppers, carrots, broccoli, sage and bay leaves with the olive oil and nama shoyu. Process to a grainy paste.

Place the chopped mushrooms and all the other ingredients in a large mixing bowl. Mix everything together well and form into loaves 2 inches thick on a Teflex sheet. Dehydrate at 105°F for 3 hours. Turn over the loaves and continue to dehydrate for 2 hours more. Top with your favorite pesto and dehydrate for 1 hour more.

Zucchini Bread

B
Y
R
OSE
L
EE
C
ALABRO

A
DVANCED PREP
:
6 to 8 hours for soaking + 8 to 10 hours for dehydrating
I
MMEDIATE PREP
:
40 min
Y
IELDS
3 loaves
S
PECIAL
E
QUIPMENT
Coffee grinder or blender, food processor, dehydrator

2 cups golden flax seeds, ground

1 cup pecans, soaked 6 to 8 hours and drained

1 ½ cups raisins, soaked 4 to 6 hours and drained (reserve soak water)

1 cup zucchini

2 teaspoons cinnamon

1 teaspoon vanilla

½ teaspoon nutmeg ¼ teaspoon cardamom 1 teaspoon Celtic sea salt

Grind the flax seeds in a coffee grinder or blender. (Do not over-grind them—the thicker the mixture, the better the bread.)

Process the pecans to a meal in a food processor fitted with the “S” blade.

In a blender, process the raisins and zucchini until smooth. Add some of the raisin soak water to blend. Combine the ground flax seeds, pecans, raisins, and zucchini in a mixing bowl, and add the cinnamon, vanilla, nutmeg, cardamom, and sea salt. Mix well.

Form into 3 loaves approximately 4- x 8- x 1-inch and dehydrate at 105°F for 8 to 10 hours or to desired consistency. The bread should be dry and crispy on the outside and firm on the inside.

Almond Flax Crackers