RSS

Category Archives: Excalibur Dehydrator

Drying herbs

What’s in the fabulous Excalibur Dehydrator today?

Well, the house smells wonderful. It’s a true fall day with winter on it’s way here in Ashland, Oregon. We had a rain storm last night with some wind and now the air is clean and leaves are falling. I needed to bring my herb garden indoors so I decided to cut back my basil to use in the future.

 

In the dehydrator I have basil, dill, chopped fresh cranberries, banana chips and red peppers. I love making good use out of the time the dehydrator is going, so it’s nice to have all these things going at once. It still amazes me that the flavors never cross over to each other.

I made a new version of the Cauliflower Cous Cous as a side dish for later tonight, and am working on a raw granola breakfast bar recipe to try out for the morning. I want to hear what you dehydrate and what you make with it. I’m also calling for all unique but tested raw recipes.

Blessings

Advertisements
 
 

Kale Chips OMG!!!

Wow…that’s the best word to describe these amazing little chips I made last night. I surprised myself. I don’t usually like Kale alone, but dressed up, this one’s a keeper. I do use Kale in my green drinks, but I can’t even taste it with the apple or banana throw in along with it.

This was so simple. I had some Kale that didn’t get used in the morning drink, so before wilting, I washed it thoroughly, tore it up into small pieces and threw it in a bowl.

In the vitamix, I threw in:
1 cup sprouted pumpkin seeds
3 Tbsp sesame seeds or 1/4 c. tahini
juice of 1 lemon
1 piece of garlic, or more if you like
1/2 c. olive oil
1/2 c water

blend it all up until paste like
hand mix in 1/4 c of nutritional yeast and sprinkle of sea salt (optional)

toss this mixture with the kale leaves and dehydrate overnight

I’ve also had these with broccoli leaves instead of kale, but couldn’t find them this time.

The kids and hubby gobbled up the whole bag full by the time dinner was ready tonight.

They’re really savory and make you feel like you’re being naughty! Enjoy

~ RawMa

 

Getting the “Glow” LIVING RAW FOOD

I Just got my latest Raw/Living Uncook Book in the mail and I am so excited. I’ve been wanting to get this one for months now. Sometimes I loiter around Barnes & Noble, or Bloomsbury Books in Ashland reading through the Health section, or flipping through raw books that I don’t already have. Since I’m on a bartering, exchange kick right now, I’ve decided not to purchase anything new unless I can trade for it. I’ve always enjoyed a good bargain, but this is a new level of creativity for me.

Here’s a perfect example- Since we’re prepping for an upcoming move, I’m in clean out – purge mode. We just don’t need some of the items we have. I had been wanting a cruiser bicycle for some time. I decided to post a barter trade on Craigslist and to my suprise, I had a new beach cruiser within 48 hours! My son and I went for a nice early ride this morning. I haven’t owned a bike in over 15 years, so this is really a treat for me.

Back to the book…I sold some books on Amazon and used that money to get this new book. YEAH! Sarma Melngailis writes in a way that makes you feel like Raw is easy, which it is but sometimes it looks complicated in how it’s presented. I haven’t been to New York, but when I go I will definately grab some food at her restaurant PURE FOOD AND WINE. I’m looking forward to making some of her Congo Bars and Coconut-Lime Cookies. I’ve lent out my dehydrator to a friend, so in the meantime, I’ll be making her KEY LIME PIE SHAKE for breakfast. Try it with me.

KEY LIME PIE SHAKE
1 1/2 cups fresh apple juice (3 apples any variety)
1/2 c fresh squeezed lime juice (3 limes)
1 ripe avocado
2 bananas
1 tsp vanilla extract (or fresh vanilla bean seeds)
2 Tbsp agave

Puree all ingredients in a blender and enjoy!

 

Tags: , , , , ,

Raw Food Packaging Celebrates Earth Day

As I celebrate Earth Day, I think about how easy it is to help the planet by eating whole foods aka raw foods. It’s simple, healthy, compostable and does a complete transition from beginning to end though their own renewable growth.

I wanted you to see this video from Sun Chips to encourage you raw business owners to look at your packaging. No, Sun Chips aren’t raw, but they are trying to set a good example of how a mass produced product can have earth friendly packaging. Your raw company can be environmentally responsible and keep you in integrity with creating your raw product. Simplicity is the key to a raw lifestyle and leaving a burden on the planet is not something I want to support, so from now on when I shop for raw food products, you bet I’ll be checking the packaging to see if it has the ability to be compostable.

I recommend as consumers that we encourage all companies to use these practices. I know it may not be cost effective for the small raw startup, but be mindful of the cradle to cradle practice and strive for excellence as we celebrate our planet.

Peace,

Rawma

 

Tags: , , , , , ,

Sprouting Seeds

There are many different seeds you can sprout. Pick the ones you love and begin to play with your living food. The health benefits are tremendous when you eat sprouts of all kinds. I like to sprout sunflower seeds and lentils. After drying them out, I sprinkle with my favorite seasoning so I can snack on them throughout the day.

Directions to Sprout Sunflower Seeds
Here are the basic steps to sprout sunflower seeds.

Purchase sunflower seeds for sprouting: To make sunflower seed sprouts, you must start with organic, hulled sunflower seeds. The kind you can buy at the grocery store are usually roasted and salted or at the least, just roasted, which kills the enzymes inside the sprout, making them unable to grow. There are plenty of sources for sunflower seeds: Health food stores, grocery chains such as Whole Foods Markets and Fresh Fields, and online sources such as Sprout People.
Cull the bad seeds: After purchasing the seeds, go through the seeds and remove any that are discolored or look funny. Rinse the seeds under cool water. It may be helpful to place the seeds in a fine mesh strainer, rinse, then pour them into your bowl or sprouting jar.
Find a sprouting bowl or jar: Sunflower seeds sprouts can be sprouted in a plain ceramic or glass bowl, or you can use a Mason jar or sprouting jar. Because they soak rather than sprout, you will only need to keep them in water for a few hours before they’re ready to eat.
Pour about 1 cup of seeds into the bowl. If you think that will make too much for you to eat, reduce the amounts but keep the proportion of 1 to 3 (1 portion of seeds to 3 portions of water).
Add 3 cups of cool water.
Soak for two hours.
Drain the water.
Rinse with cool water
Enjoy…they’re ready to eat!
Sunflower seed sprouts should never develop leaves or roots. Look for sprouts that just have a bit peeking out from the seeds. That’s a sign of a good, wholesome, nutritious sprout.

Storage
If you must, you can store sunflower seed sprouts for a few days but they don’t store well. The secret to longer storage is to pat them dry and store them in a cool spot in the fridge. Cover the glass bowl or jar or pour the sprouts into a plastic bag to store them.

Enjoy!

 

Tags: , , , ,

RAW PIZZA…OH YEA

Dehydrated Crust:

I use the Excalibur dehydrator to make perfect crusts that can also double as great crackers or tostada flatties.

½ cup ground flax seeds
Water to cover ground flax seeds, approximately 1 cup
1 cup soaked raw almonds
2 cups soaked raw sunflower seeds
1 cup raw buckwheat ground
½ cup ground Deluxe Veggie Blend

(Jaffe Bros. blend of dehydrated cubed carrots, onions, tomatoes, celery, parsley, green peas, and green bell peppers)

1 lemon juiced
1 clove garlic
4 Tbs. Olive Oil
1 level Tb. of Real Salt (or to taste)
2 Tbs. Spice Hunter Italian Pizza Seasoning
1 Tb. Spice Hunter Garlic Herb Bread Seasoning ¼-1/2 cup water to adjust consistency before spreading on dehydrator sheets

Instructions:

1. Grind flax seeds to powder and place in a bowl with water, enough to cover over the flax powder. Stir ground flax seeds into water and let thicken while you work on the rest of the crust ingredients. Set aside.

2. Rinse and drain soaked seeds and nuts and add them to your Cuisinart (food processor) with all the remaining ingredients. Mix well until you have a smooth thick paste consistency. You may have to stop and stir a few times to get this mix well blended. Adjust with water at the end until you have a good consistency that can be rolled out with a rolling pin or pressed in a tortilla press between two pieces of thick plastic. (I use the plastic bags that my Jaffe products come packaged in)

3. Make pizza crust rounds the desired size. I like to make them smaller for individual size pizzas (5-7 inches in diameter). Once you get them pressed in between your plastic sheets, carefully peel down top plastic layer to expose the top side of the crust, then flip it over onto the dehydrator sheet and carefully peel down the remaining plastic sheet. (For the dehydrator, you can use a teflex sheet or I use the screened sheet with small holes in it to allow the crust to dehydrate on both sides evenly) Dehydrate the crusts overnight.

Almond Cheese/Mayo

This fluffy creamy spread is so concentrated and rich. Use it anywhere (wraps, pizzas, celery filling or where ever you would used mayonnaise) Quickly blanch the almonds to easily remove the brown skins.

2 cups soaked almonds blanched (place in boiling water for 30 seconds, cool and pinch skins off. Discard skins)
1 lemon juiced
½ tsp.-1 tsp. Real Salt (to taste)
¼ cup olive oil (or oil of choice: Coconut, Udo’s. Grapeseed)
¼ tsp. ground mustard
½ cup water
¼ tsp. Spice Hunter Café Sole Seasoning (mix of lemon, pepper, onion and sea salt)

Instructions:

Place all wet ingredients into Cuisinart. With the Cuisinart running drop the blanched almonds through the top opening to blend well and emulsify to a thick fluffy consistency. Scrape sides and stir if needed. Adjust consistency with water if needed. Refrigerate mixture in an airtight container.

Sauce for Pizza

2 cartons/pkgs Cherry or Grape Tomatoes (or four regular tomatoes)
1 Tb. dried oregano (can use fresh if desired)
½ cup sun dried tomatoes (I use olive oil packed) 1/3 cup fresh Basil
½ tsp. Real Salt
1 clove garlic (remove middle section of clove to quiet odors)
To thicken sauce use 1 tsp.-1 Tb. of psyllium seed husk

Place all ingredients into Cuisinart and pulse chop to chunky consistency. Set aside

Toppings for Pizza

Choose any of the following toppings to sprinkle over the top of the pizzas

Shredded/julienne zucchini, carrots, jicama, Shredded cabbage, romaine lettuce, beets etc. Minced Raw Spinach or bell peppers

Instructions:

Place crust on counter and spread with a thick layer of Almond Cheese/Mayo. Spread a thick layer of Pizza Tomato Sauce over the Cheese Sprinkle toppings over the top and serve immediately. YUMMY!!!!!!

Sauces will keep in the fridge for 3-5 days. Pizza Crusts will keep for up to two weeks if kept dry and cool.

 

Tags: , , ,

Raw Food Menu Week 1

I thought I’d give you an idea of what my first few days at High Raw looked like.

Day 1

Smoothie: spinach, coconut water, banana, kelp

Snack in the car: almonds & goji berries

Lunch: veggie burger on veggie bread (I prepared and dehydrated the night before) w/ lettuce, raw mustard and raw ketchup

Snack: squash chips, flax crackers, 1 apple

Dinner: I really wasn’t hungry, but I had a small salad and 1/2 cup of a smoothie.

Day 2

I juiced ginger/cucumber & 2 carrots then added a frozen banana, spinach and maca to make a delicious smoothie

Snack: almonds & lemon water

Lunch: small salad w/ veggie burber

Snack: 2 vanilla macroons (I made the night before) & 1 small banana

Dinner: squash spaghetti w/ tomato garlic sauce

Day 3

I woke up late so I took a small salad to eat on the way to work

Lunch: veggie burger/veggie bread/lettuce/tomato

Snack: smoothie ~ blueberries/banana/horsetail/maca/dates & juice pulp from day 2 am drink

cayenne flax crackers

just before dinner: almond bar (I made day prior)

walk in the park

Dinner: Jicama/lime nori wrap

I really got hooked on the veggie burgers. They were so filling and nutrient dense that it gave me a ton of energy and kept me full.