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Tangy Sprout Bread

Ingredients:
3 cups favorite spicy sprouts (I used spicy salad sprout mix)
½ cup ground flax seeds
½ cup ground chia seeds
2 cups water
1 ½ tsp pink Himalayan salt
ground spices of choice

Preparation:
Place sprouts in food processor and ground down, add remaining ingredients and mix until well combined and dough forming. Create bread shapes or spread out over teflax paper. Place in dehydrator and dry evenly on both sides around 8 hours per side – more or less depending upon desired texture. Great for sandwich bread. Store in refrigerator.

I used the bread to make a delicious sandwich made with Ani Phyo’s Cashew Chipotle Cheese, and a little bit of fresh dried dulse. Yummo!

raw entrees,sandwich,sprouts,rawfood,nut cheese

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“Waste Not, Want Not” Almond Milk and Crackers

Long before I transition to a raw food diet, I would suffer through just to enjoy cheese, and ice cream. I was never big on drinking milk by itself, but really enjoyed the things that were made with milk. The problem was that I am and have been lactose intolerant for most of my life. So, milk shouldn’t even be on my menu whatsoever. But like many non-raw foodies, I would have it anyway.

Then the food industry introduced soy milk. Well, that was great, but once again, something that is not the best thing to have on a daily basis. Next was rice milk – a great alternative! Expensive, and sometimes loaded with too much sodium and sugar. So many “processed” alternatives…some better than others – but still not the best choices to have. So when I went “raw”, that’s when I discovered NUT MILK!

Nut milk or mylk as I like to spell it, is simple to make, nutritious, and easy on my stomach. There are many types of nut milks and even seed milks you can make, but simple almond milk is my favorite. Although you don’t have to soak the nuts to make refreshing nut milk, it is preferred and very much recommended. You see, soaking the nuts actually makes the nuts come out of their dormant state, and cause them to become more nutritious, alive, and easier on the stomach. Soaking nuts help to release the enzymes within. It’s the pre-sprout stage that you want for making nut milks.

The following nut milk recipe is one of my favorites, and is also well received by my family members. In fact, we don’t even have cow’s milk in our house any more. I make about a 2 to 2 1/2 gallons of nut milk a week. Wow! Here’s the recipe, enjoy! 🙂

Almond Nut Mylk. (makes 6-8 cups or more)
Ingredients:
1 cup raw almonds (soaked for 8-12 hours or more)
5-6 cups purified water
2-3 pitted dates
1/4 tsp. vanilla extract (non-alcoholic)
1T lecithin

Preparation:
Depending upon how much milk you plan to make, good rule of thumb is to measure 1 cup of nuts (soaked for at least 8-12 hours or more) to 5-6 cups purified water. If you were to use dry nuts, then reduce the amount of water by 1-2 cups.

Add all the ingredients listed into a high-speed blender. Standard blenders will work, but may take longer, and waste more. I find that you get the best results when using a Vitamix or Blendtec type blender. (Just so you know, I’m still using my old Cuisinart for now, but I did get to try out the better blenders for 10-days – it was great!) Blend on high until all ingredients appear frothy, creamy, and “lliquified”.

Using a nut milk bag, and/or fine mesh strainer (I use both) over a big bowl, pour milk into the bag and squeeze milk through into the big bowl. Squeeze as much as possible out, leaving nothing but slightly moist almond pulp. Save the pulp for crackers (next recipe). Once milk is completely strained, pour into a large glass jar with tight fitting lid, and store in the refrigerator for up to 4-5 days. Always shake before serving; and always keep lid tight.

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So now that the milk is done, and you have all this almond pulp, let’s make crackers! “Waste not, want not!”

Almond “pulp” crackers.
Ingredients:
Leftover almond pulp
1/2 cup ground flax seeds or chia seeds
1/2 cup (more or less) purified water
1 1/2 tsp. cinnamon
3-4 chopped, pitted dates
dash of sea salt

Preparation:
Combine all the ingredients in a big bowl, and mix well. Allow the mixture to form a dough. Spread the dough over dehydrator trays. Score the dough, making square shapes. Dehydrate for 12-18 hours, flipping over half way. Dry until crisp. Let cool and store in an airtight container or baggie.

That’s it! You can spread coconut butter over them, avocado, raw honey, or just have them plain.

Now you have milk and crackers, and no waste!

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Spicy African Flax Bread

Over the weekend, my son and I decided to practice video-taping me preparing raw recipes and work on my presentation. I decided to make flax bread, and came up with this recipe about 5 minutes before taping. It turned out FABULOUS! I love the flavor! It goes great with nut cheese, as a sandwich, or by itself. I’ve included the video demo with this post as well. Hope you enjoy it as much as I did!

Ingredients:
1 cup flax seed (ground)
1/2 cup chia seeds
1 3/4 cup coconut water
1/3 cup sunflower seeds
1/3 cup pumpkin seeds
1/4 cup hemp seeds
2 tsp. sea salt
1-2 tsp. Mozambique Peri Peri (Firey African Pepper Rub, all natural) spice
2 small handfuls raw, organic, dried, shredded coconut

Preparation:
Combine flax seeds and chia seeds together in a bowl, mix well. Add the coconut water and stir well, until seeds become gelatinous. Add remaining seeds and spices, and mix well forming a dough. Spread dough evenly onto dehydrator trays, and to desired thickness. Score shapes (preferably squares). Dehydrate for about 8-10 hours, flipping bread over about half way. Dry more or less depending upon desired texture. Bread should be pliable, but dry. For crisp crackers dry longer.

raw recipes,flax bread,flax crackers

Carrot Chips

Light, crispy carrot chips that can be served with your favorite dip or salsa, or just plain. The recipe was inspired by a very similar recipe for corn chips from Frederic Patenaude. Simple to make and very yummy!

Ingredients:
4 cup raw carrots, finely chopped or shredded
½ cup flax seed, ground
¼ cup hemp seed
1 teaspoon sea salt
½ cup purified water, (It may require a little more)

Preparation:
Grind carrots in food processor to a smooth pulp consistency. Remove pulp and transfer to a mixing bowl. Add remaining ingredients and mix very well. (You may need to increase the water content slightly). Spread mixture onto teflex about 1/4” thick or so. You want them to be thin enough to be crispy, but thick enough to hold their shape once dehydrated. Dehydrate for approximately 8-12 hours or more, depending upon desired texture of chip. Enjoy!

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Almond-Flax Seed Crackers

4 c. raw almonds (soaked for 8-12 hours)
1 tsp. dried herbs (vegetable seasoning is good)
2 tsp. Celtic sea salt
1 c. ground flax seeds
1 T. raw extra virgin olive oil (EVOO)

Place all ingredients in a food processor, except for olive oil. Blend until well combined. Add olive oil while blending. Continue until well combined.

Spread evenly, and somewhat thinly on teflex paper. Score the mixture in the shapes of triangles or squares (cracker shapes), then place on dehydrator. Dehydrate for 3-5 hours, and flip over. Continue dehydrating an additional 4-5 hours or until crisp. Keep crackers in a well sealed container or freezer bag. They can be stored up to a week or a little longer depending on environment. These crackers are light in texture, and mild in taste. They go great with the Cacao Date Spread, and with any other topping you choose. Enjoy!

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