Many of these recipes are as easy as popping a bunch of veggies into the blender, or slicing up some veggies. I'm at the point now that I may start with a recipe, then ad lib as I go along.
Here's some of the simplest ideas:
You like pasta? How about raw, veggie pasta:
The "pasta" is simply spiralized zucchini. Yellow squash, carrots, beets, daikon radish, parsnip, or any firm vegetable works also.
The sauce is tomatoes, garlic, onion, basil, and any other spices you desire whirled in the blender or magic bullet. Uncooked, delish, and bursting with enzymes and important nutrients.
Serve with a side of dehydrated flax crackers and you won't even miss Italian night.
Flax Seed Veggie Crackers
1 cup flax seeds, soaked at least 4 hrs.
1/3 cup fresh cilantro, parsely, or whatever spice you desire
3/4 cup sundried tomatoes, soaked at least 2 hrs (if you use sundried tomatoes in oil from a jar, omit soaking)
1 tsp kelp or dulse (or both)
1 jalapeno or hot red pepper to taste
1 tsp cayenne
1 tbsp olive oil
1 clove garlic
1 onion
2 cups veggie pulp from juice
Place all ingredients except flax seeds in blender or food processor and puree.
Add soaked flax seeds, which will now be gelatinous and thick.
Spread onto non stick sheets in dehydrator and dehydrate at 105 degrees for 8 hrs. or until top is dry.
Flip onto mesh rack and dry an additional 5-8 hrs or until crisp.
These crackers can be easily modified by adding different ingredients, so experiment!
If you've been missing bread and the dehydrated crackers and flat breads don't quite do it for you, here's a recipe for healthy sprouted bread that's absoulutely delicious! While not technically raw, it's cooked in low temps for a short time, so the inside temperature of the bread is probably not high enough to kill the enzymes. I'm going to experiment with dehydrating it next time instead, but it may take forever due to the thickness.
Sproutman's Basic Sprout Bread
From Steve Meyerowitz' "Sproutman's Kitchen Garden Cookbook"
Soak 1 cup of hard winter wheat in jar for 8-10 hrs. Sprout for 2 days until the shoot is the length of the berry. (The shoot is short and thick, and grows in the opposite direction of the hair-like roots.)
Grind the sprouts in food processor or Omega/Champion juicer with the blank screen to form a smooth paste.
Form a 1 1/2 X 3" loaf by hand. Wet hands constantly while shaping to prevent sticking.
Line cookie sheet with seeds (I used sesame) to keep bread from sticking and bake at 250 degrees F for approximately 2 1/2-3 1/2 hrs. or until underside is firm. The inside will remain moist. Lift bread up momentarily half way through baking to avoid sticking.
Even my dog is crazy for the veggies now. I've created a monster that stalks me every time she hears the juicer.
Veggie dog waiting for her next fix
Then she inhales the pulp without even breathing!
She never takes her head out of the bowl.
Ah, but now she has her new slim figure to show for it!
Well, I hope everyone had a great 4th. I got a bird's eye view of some great fireworks:
Cool!
