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This Months Free Recipes - Barbara Kerr
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Raw Recipes and Dehydrates |
Soaking Nuts and Grains
Soaking raw nuts and grains not only makes them softer and easier to use, it also removes enzyme inhibitors. It is my understanding that enzyme inhibitors prevent the enzymes in a food from breaking it down. They also inhibit your body's digestive enzymes. Soaking neutralizes the enzyme inhibitors, which makes the food more digestible. If you are going to go to the trouble of eating something raw (not heated above 105 degrees F), you want it to be as digestible as possible to receive the maximum benefit.
Grains need to soak for 24 hours, while nuts need to soak for 48 hours to remove these inhibitors. It is imperative that you thoroughly rinse the grains and nuts 3 to 4 times every day. If you do not, they will ferment and go bad. After they have been soaked for their allotted time, drain them well and store them in a tightly sealed container or plastic bag in the refrigerator. Even stored in the refrigerator the grains and nuts will need to be rinsed every other day to keep them fresh. Try not to soak more than what you would need for 5 to 7 days of food preparation. This takes some getting used to. Nuts are expensive, and of course no one wants to ruin something expensive.
Once you have soaked the nuts, you may dehydrate them again for use in recipes where you do not want "wet" or "soft" nuts. This takes about 12 hours.
Dehydrating is a great way to get more enzymes into your diet. Don't let anyone convince you that eating an all-cooked diet is as nutritious as you need. We must consume raw, uncooked foods at every meal, every day! To do otherwise is to put undue stress on the many body organs that have to produce enzymes to break down all the food you consume.
An excellent book that explains more about enzymes and their importance in the body is Food Enzymes: The Missing Link to Radiant Health by Humbart Santillo.
Santillo breaks the myth that has always taught us that raw food enzymes are destroyed by the stomach's acid, hence proving a cooked food diet is ideal. This is an excellent book and I highly recommend it to you for further study on this subject. God bless you as you consume more raw foods and move closer to the original diet given to humans in Genesis 1:29-30.
You will need a dehydrator
with a thermostat for the recipes in this section. Be sure to check out my resource
section in the back for ordering information if you need to purchase one. I
use the Excalibur ED2900.
After tasting these dehydrator cookies you will think you are eating something right out of the oven. They will change your thinking about "raw" food!
1 1/2 cups soaked oat groats
1 cup soaked pecans
1 tablespoon. vanilla
1/2 teaspoon Liquid Aminos
1/4 cup pure maple syrup
3/4 teaspoon cinnamon
1/2 cup raisins
1. Soak oat groats (can be purchased in your health food store) in slightly
warm water for 24 hours, rinsing 3 to 4 times per day. Soaking for 48 hours
makes the oats even softer. Be sure to always rinse grains or nuts that are
soaking. After 48 hours, drain completely and store in a tightly sealed container
in the refrigerator.
2. In a food processor combine the oats, pecans, vanilla, liquid aminos, maple syrup and cinnamon. Process until creamy, but chunky. This mixture does not need to be smooth
3. Soak the raisins for 10 minutes in hot tap water; drain and rinse. Add to food processor and process until the raisins begin to break up, about 30 seconds.
4. Line a dehydrator tray with parchment
paper. Using a tablespoon scoop, form cookies and flatten with a spoon to the
desired thickness. (Remember that these cookies do not raise or spread out during
the dehydrating process). Set the temperature control to 105 degrees F and dehydrate
for 8 to 10 hours. Don't dehydrate too long and make these cookies crispy. They
should be slightly moist. Store in a tightly sealed container in the refrigerator
or freezer.
Makes 33 cookies
"And God said: 'See, I have given you every herb that yields seed
which is on the face of all the earth, and every tree whose fruit yields seed;
to you it shall be for food." -Genesis 1:29
s
3 cups soaked* oat groats
1/2 cup soaked* almonds
1/2 cup honey
1 tablespoon pure vanilla
1 teaspoon Liquid Aminos
1/2 cup Vegan Sunspire carob chips or favorite dried or fresh fruit, diced small
1. In a food processor, combine oats, almonds, honey, vanilla and Liquid Aminos. Process until creamy with chunks. Pulse in chips or fruit until slightly broken up.
2. Line a dehydrator tray with parchment paper and form cookies using a tablespoon scoop. Use the back of a spoon to flatten to desired thickness.
3. Dehydrate cookies at 105 degrees
F for 8 to 10 hours. Do not dehydrate too long and make cookies hard.
Makes 45 cookies
* If you are unfamiliar with how
to soak grains and nuts, read the information at the beginning of this chapter.
Carrots and coconut make an awesome duo. This is one of my favorite recipes in the cookbook.
1 cup carrots, very finely chopped,
not packed
1 cup coconut, finely shredded, unsweetened
3/8 cup (1/4 + 1/8) whole-wheat pastry flour
1/4 cup water
1/4 cup honey
1/8 teaspoon salt
1. Process carrots until finely chopped in a food processor.
2. In a mixing bowl, combine remaining ingredients with carrots; mix well.
3. Line a dehydrator tray with parchment paper. Using a tablespoon scoop, form cookies and flatten slightly with a spoon so that cookies are slightly less than 1/2 inch thick. Dehydrate at 105 degrees F for 8 to 10 hours.
Makes 25 cookies.
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This hearty and filling breakfast cereal will really stick to your ribs. It has become such a favorite in our home that I always make a double batch. Be sure not to process it too smoothly.
1 cup soaked* oat groats
1 cup soaked* pecans or almonds
1/4 cup raisins
2 tablespoons pure maple syrup
1 teaspoon pure vanilla
1. Soak raisins in hot tap water for 5 minutes; rinse and drain.
2. Process all ingredients in a food processor using an "S" blade until creamy but still chunky. Be careful not to turn mixture into paste. If using almonds, increase the maple syrup to 4 tablespoons.
3. Spoon into a cereal bowl and serve with Silk soymilk or your favorite soy beverage. Top with fresh diced kiwi, apples, bananas or grapes. Store in a covered container in the refrigerator for up to 1 week. I love this cereal!
* If you are unfamiliar with how
to soak grains and nuts, read the information at the beginning of this chapter.
Bread made in a dehydrator is not like the soft, thick slices we are used to sinking our teeth into. Dehydrated bread is flat and has to be cut into squares. This banana bread is one of my family's favorites. It looks similar to a thick fruit roll-up, but your taste buds will know it's banana bread!
3 overripe bananas, peeled
1/2 cup milled cane sugar
1 tablespoon pure vanilla
1 tablespoon flax oil, may substitute olive oil
1/2 teaspoon Liquid Aminos
1/2 teaspoon cinnamon
1 1/2 cup unbleached white flour
1/2 cup soaked* pecans or walnuts
1. Break bananas into pieces and put in a food processor with milled cane sugar. Process until smooth.
2. Add remaining ingredients except nuts, and process again until smooth.
3. Add nuts and process just until they are broken up into small pieces.
4. Line a dehydrator tray with parchment paper. Spoon banana bread onto parchment and spread evenly and close to edges. One recipe completely fills a 15-inch tray. The batter is rather thick.
5. Dehydrate at 105 degrees F for about 30 hours. Bread is done when it peels from the parchment paper without sticking. Do not dehydrate so long that the bread becomes crispy; it should be bendable and slightly moist. Using kitchen sheers, cut into 3-inch squares and store in a sealed bag or container.
Makes 25 squares
* If you are unfamiliar with how
to soak grains and nuts, read the information at the beginning of this chapter.
Agar flakes and kuzu root powder can be located at most health food stores. They are special starches in that they have the ability to suspend and thicken in a way cornstarch and flour cannot. If you are tempted to substitute either of these ingredients, please don't. The recipe won't turn out.
1 can Welch's white grape raspberry frozen concentrate
1 1/2 cups water, divided
5 tablespoons agar flakes
2 tablespoons kudzu (kuzu)
2 cups strawberries, diced small
2 tablespoons minced fresh mint leaves
1. In a small saucepan, combine concentrate, 1 cup of the water and agar flakes. Stir and bring to a boil until agar is dissolved.
2. Dissolve kudzu in remaining 1/2 cup of water and add to boiling mixture for 1 minute, stirring constantly. Mixture will thicken. Remove from heat and cool to 100 degrees F.
3. Stir in strawberries and mint and pour into a 1 1/2 quart serving bowl. Refrigerate until set and chilled; about 5 hours.
"The doctor of the future
will give no medicine, but will interest his patients in the area of the human
frame, in diet, and in the cause and prevention of disease." -Thomas A.
Edison
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Sun-Dried Tomato and Basil Salad Dressing
This also makes a great dip!
1/2 cup soft sun-dried tomatoes
1 cup water
1 1/4 cups ripe tomato, diced
2 teaspoons freshly grated ginger, not packed
1/2 cup Vegenaise
1/4 cup fresh basil, lightly packed into cup
1 teaspoon salt, or to taste
1. Soak sun-dried tomatoes in water for 30 minutes or until soft; drain.
2. Place sun-dried tomatoes and remaining
ingredients in a blender and blend to a smooth texture.
Makes 3 cups.
Store refrigerated no more than 7
to 10 days.
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medium to small Granny Smith apples, cored and sliced
3 purple plums, pits removed
1 cup red grapes
1. Using 6 cups of fruit total, pulse in food processor until a mushy consistency forms.
2. Pour into a blender and liquefy.
3. Line a 15-inch dehydrator tray with parchment paper and spread thick (about 3/8 inch) but evenly.
4. Dehydrate at 105 degrees F for 15 to 20 hours. Peel off parchment and roll while still warm
5. Cool completely, then immediately store in a tightly sealed container or
wrap in plastic.
Makes 1 large roll
Tip: Don't dehydrate vegetables or
salty foods at the same time as fruits. The flavors tend to mix.
.
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2 cups cubed mangos
1 cup red grapes, or similar sweet fruit
2 medium to small tart apples, cored and sliced
1. In a blender, layer first the mango, then the grapes and end with the apples. Pulse until combined; then liquefy.
2. Line a 15-inch dehydrator tray with parchment paper and spread thick (about 3/8 inch) but evenly.
3. Dehydrate at 105 degrees F for 15 to 20 hours. Peel off parchment and roll while still warm.
4. Completely cool and immediately
store in a tightly sealed container or wrap in plastic.
Makes 1 large roll
.
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1 1/2 cups soaked and/or sprouted
wheat berries
1/2 cup soaked and/or sprouted rye
1 tablespoon Liquid Aminos
1/8 cup flax oil or olive oil
3/4 cup water
3 tablespoons honey
1. Soak wheat and rye for 48 hours, rinsing 3 times per day. In order to sprout
the grains you need to completely drain them after 48 hours and allow them to
sit another 24 hours in the jar. Continue to rinse and completely drain 2 to
3 times per day. Using the grains sprouted makes these crackers even more digestible
and slightly sweeter.
2. Blend all ingredients to liquefy. Mixture will not be completely smooth.
3. Line a 15-inch dehydrator tray with parchment paper and spread evenly. Dehydrate at 105 degrees F for 15 to 20 hours. Completely cool and break into pieces. Store in a tightly sealed container.
Makes 1 large square
.
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