Authors: Ani Phyo

Ani's Raw Food Essentials (26 page)

BOOK: Ani's Raw Food Essentials

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Scoop the batter into 1/3 -cup biscuit shapes (you should be able to make about ten), on a lined 14-inch-square Excalibur Dehydrator tray. Dehydrate for 8 to 10 hours at 104Â°F.

Flip and dehydrate for another 2 to 4 hours, or until desired consistency. You want the biscuits to have a crust around the outside and be soft but not mushy on the inside.

Will keep 1 day at room temperature in a brown bag. You can refrigerate for several days or freeze, but the biscuits will loose their crispy crust.

OPTIONS:
Mix dried fruits such as cranberries or raisins, or chopped nuts into your batter before forming your biscuits, to create new flavors.

CASHEW GRAVY

MAKES 1 CUP

Cashews are blended with nutritional yeast for a cheeselike gravy that's great with scrambles, on nachos, and over biscuits.

Â½ cup cashews
Â¼ cup nutritional yeast
1 tablespoon olive oil
1 tablespoon unpasturized yellow miso
2 teaspoons lemon juice
Â½ cup water

Blend all the ingredients together in a high-speed blender until smooth.

Will keep for 4 to 5 days in the fridge.

SCONES WITH CLOTTED KREAM AND JAM

MAKES 4 SERVINGS

A classic English afternoon tea is served with scones that are split and spread with strawberry jam and topped with clotted cream. For this recipe, you'll use Whipped Cashew Kream as a healthy alternative to traditional, fat-laden clotted cream, and homemade strawberry jam, with butter of your choice, on top of my moist Buckwheat Biscuits, served with your favorite sun tea with mylk.

1 recipe Buckwheat Biscuits (page 93), dehydrated as directed
1 recipe of your favorite sweet butter (pages 98 to 100)
1 recipe Whipped Cashew Kream (page 266)
1 recipe Fresh Fruit Jam (page 96), made with strawberries

Split the biscuits in half horizontally, and place a top and bottom on each of four serving dishes, the soft insides facing upward.

Spread each half with butter, top with kream and jam.

JAMS AND BUTTERS

My raw jams are healthier than store-bought jams, which are often preserved using processed white sugar. These simple recipes are made by pulsing together fresh fruits, with semisoft dates as a sweetener. The consistency is chunky and thicker than a sauce for a full-fruit experience.

Butter is made by beating soft coconut oil for a whipped butter consistency. For a savory flavor, I add salty miso paste. For a sweet butter, I use flavorings with low-glycemic agave syrup.

ORANGE MARMALADE

MAKES 1 CUP

Orange is processed with zest and sweet dates to make a chunky, fresh jam.

1 cup seeded orange segments (remove all peel and pith)
2 tablespoons fresh orange zest
Â¼ cup pitted Medjool dates, packed

Place all the ingredients in a food processor and pulse lightly to mix into a chunky marmalade.

FRESH FRUIT JAM

MAKES 1 CUP

Make your own healthy fruit preserve. Choose your favorite in-season fruit, such as persimmon, raspberry, strawberry, pineapple, or blueberry, and mix in a food processor with dates.

For a smoother consistency, you can blend in a smaller-scaled blender rather than in food processor.

1 cup of your favorite fruit
Â¼ cup pitted Medjool dates, packed

Place all the ingredients in a food processor and pulse lightly to mix into a chunky jam consistency.

Will keep in the fridge for 2 to 3 days.

Coconut Oil Is a Saturated Fat

THERE'S A
debate in the raw food community over coconut oil and its saturated fat. On the plus side, eating it is said to raise your HDL, which is the “good” cholesterol in your body, and this helps the ratio of good-to-bad improve for the better.

I love coconut oil for its flavor, but use it in moderation.