The Complete Book of Raw Food (55 page)

B
Y
E
LAINA
L
OVE

A
DVANCED PREP
:
6 to 12 hours
I
MMEDIATE PREP
:
25 min

Y
IELDS
16 tortillas
S
PECIAL
E
QUIPMENT
Blender, dehydrator

2 large carrots, chopped

2 zucchini (green or yellow), chopped

2 avocados, peeled and pitted

1 teaspoon Celtic sea salt

1 tablespoon lemon juice

1 teaspoon onion powder (optional)

1 teaspoon garlic powder (optional)

dash cayenne (optional)

2 cups flax meal (1 ½ cup whole seeds before grinding)

Blend the carrots and zucchini with 1 cup water until smooth.

Add the avocado, sea salt, lemon juice, onion powder, garlic powder, and cayenne and blend until smooth. Pour into a mixing bowl. Add the flax meal, and mix by hand.

Divide the batter into 4 sections, and spread each section on a 16- x 16-inch Excalibur dehydrator tray lined with a Teflex sheet. Score each tray into 4 tortillas, and dehydrate at 105°F for 1 to 2 hours.

Flip the tortillas and remove the Teflex sheets. Continue to dehydrate until the tortillas are still moist but seem dry enough to store. Store in a Ziploc bag at room temperature for up to a week, or in the refrigerator for months.

Really Veggie Crackers

B
Y
E
LAINA
L
OVE

A
DVANCED PREP
:
8 to 12 hours for soaking + 24 hours for dehydrating
I
MMEDIATE PREP
:
35 min
S
ERVES
12 to 16
S
PECIAL
E
QUIPMENT
Food processor, dehydrator

½ onion, chopped

2 to 5 cloves garlic

1 head spinach

1 cup fresh herbs (such as dill, basil, sage, oregano, rosemary, or thyme), chopped

3 teaspoons Celtic sea salt

¼ cup lemon juice

2 zucchini, shredded

2 carrots, shredded

2 cups flax seeds, soaked 8 to 12 hours but not drained

2 cups flax seeds, ground

Purée the onions, garlic, spinach, and herbs with the sea salt and lemon juice in food processor. Transfer the mixture to a bowl, and add the zucchini, carrots, and soaked flax seeds.

Mix everything together well, adding the flax meal and 1 or more cups water at the very end. The batter should be thick and easy to spread.

Spread the batter onto Teflex sheets in a dehydrator, and dehydrate for 8 hours at 105°F.

Flip the crackers, and remove the Teflex sheets. Continue to dehydrate another 16 hours or until the crackers are crunchy.

Rosemary Croutons

B
Y
C
HAD
S
ARNO

A
DVANCED PREP
:
6 to 8 hours for soaking + 12 to 16 hours for dehydrating
I
MMEDIATE PREP
:
1 hour
Y
IELDS
8 to 9 dehydrator trays
S
PECIAL
E
QUIPMENT
Food processor, dehydrator

2 cups golden flax seeds, soaked in 3 cups filtered water for 4 to 6 hours

2 cups sunflower seeds (or almonds), soaked in filtered water for 6 to 8 hours and drained

4 carrots, chopped

⅓ cup chopped leek

1 cup chopped red bell pepper

¼ cup dried rosemary

3 tablespoons garlic powder
or
3 cloves fresh garlic

2 tablespoons dried Italian seasoning

½ teaspoon cayenne

1 ½ tablespoons Celtic sea salt

freshly cracked black pepper to taste

In a food processor, blend the soaked flax and sunflower seeds to a pâté. Transfer to a large mixing bowl.

Combine the carrots with the leek, bell pepper, rosemary, garlic powder, Italian seasoning, cayenne, sea salt, and black pepper in the food processor and blend until finely minced. Add this to the seeds and mix together thoroughly.

Spread a ½-inch even layer of the mixture onto Teflex sheets in a dehydrator. Score the dough into even squares as small as you want the croutons to be. Dehydrate at 110°F for 12 to 16 hours. Remove the Teflex sheets about halfway through dehydrating, and break apart the croutons.

Rosemary Croutons will keep for about 1 month in a sealed container.

Rye Bread Sticks with Avocado Sauce

B
Y
E
LYSA
M
ARKOWITZ

A
DVANCED PREP
:
8 to 10 hours for soaking + 4 to 8 hours for dehydrating
I
MMEDIATE PREP
:
40 min
Y
IELDS
24 to 36 bread sticks and 1 ½ cups sauce
S
PECIAL
E
QUIPMENT
Blender, food processor, or Green Power / Star juicer with Bread Stick Maker

1 cup rye, soaked overnight and drained

⅛ cup flax seeds, soaked overnight (not drained)

⅛ cup caraway seeds, soaked overnight and drained

½ cup sunflower seeds, soaked overnight and drained

1 to 2 tablespoons soy sauce (Osawa or nama shoyu)
or
sea salt to taste

For the avocado sauce:

1 avocado

1 tomato

2 green onions

1 teaspoon mustard powder

Soak the grains and seeds together in a large bowl. Rinse in a strainer with small holes to keep from losing the caraway seeds.

In a high-power blender or food processor fitted with an “S” blade, process the soaked rye, flax, caraway, and sunflower seeds with ½ to 1 cup water. (Use less water if you want a thicker bread stick; more would make a cracker.)

Stir in the soy sauce or sea salt and roll out the bread sticks so they are ½ inch in diameter and 6 to 8 inches in length.

Place the bread sticks on dehydrator trays. Dehydrate at 105°F for 4 to 8 hours, or to desired crispiness.

Purée the avocado, tomato, green onions, and mustard powder in a blender to a smooth consistency. Serve as a spicy dipping sauce for the bread sticks.

Tip:
The easiest way to make Rye Bread Sticks is to use the Green Power / Star juicer with the Bread Stick Maker in place.

Sweet Golden Crackers