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Authors: Ani Phyo

Ani's Raw Food Essentials (32 page)

BOOK: Ani's Raw Food Essentials
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BATTERED ZUCCHINI STICKS
MAKES 4 SERVINGS
 
Zucchini sticks are tossed in buckwheat batter, then dehydrated to soften the inside while adding a light crispy crunch to the outside.
3 zucchini, cut like French fries
3 tablespoons extra-virgin olive oil
2 tablespoons filtered water
1 recipe Basic Buckwheat Batter (page 115)
Prep the zucchini by tossing in the oil and water. Then, dip into the Basic Buckwheat Batter to coat well.
 
Gently place the zucchini sticks in a single layer on two lined 14-inch-square Excalibur Dehydrator trays, and dehydrate at 104°F for 5 to 7 hours, or until the outside is dried and crisp.
“ROASTED” BELL PEPPERS
MAKES 4 SERVINGS
 
Bell peppers are tossed in olive oil, then dehydrated to soften and remove the fresh crispiness of this vegetable. The result is a soft consistency like that of roasted peppers.
4 cups seeded and sliced red bell pepper
½ cup extra-virgin olive oil
1 teaspoon minced garlic
Toss the bell pepper with the olive oil and garlic to mix well.
 
Gently place the bell pepper in a single layer on two lined 14-inch-square Excalibur Dehydrator trays, and dehydrate at 104°F for 3 to 5 hours, or until soft. Be careful not to overdry, you just want to soften the peppers.
 
If you leave them too long to dry, they will shrink and become crispy. If this happens, they will work great as a colorful sprinkle to add to soup and salads.
SEASONED NUTS
Marinated and dehydrated nuts are nice to keep on hand, to add an extra layer of crunch and flavor to any dish, savory or sweet. Use them to top salads, ice cream sundaes, and crepes.
Just marinate the nuts and spread on dehydrator trays. Dehydrate and enjoy.
TAMARI ALMONDS
MAKES 2 CUPS
These almonds make a great topping for Asian-inspired noodle dishes, such as Pad Thai with Kelp Noodles (page 227) and Sesame Noodles (page 228).
¼ cup Nama Shoyu or Bragg
Liquid Aminos
1 tablespoon onion powder
½ teaspoon sea salt
2 cups almonds
Place Nama Shoyu, onion powder, and salt in a mixing bowl and mix well. Add the almonds and mix to coat well.
 
Spread the almonds on a lined 14-inch-square Excalibur Dehydrator tray, and dehydrate for 2 to 3 hours at 104°F, or until dried.
STICKY MAPLE-PEPPER PECANS
MAKES 2 CUPS
 
This recipe calls on maple syrup for its flavor. Maple syrup is not raw, though, so if you're concerned, use agave instead.
¼ cup maple or agave syrup
1 teaspoon sea salt
½ teaspoon cayenne
2 cups pecan halves
Place the syrup, salt, and cayenne in a mixing bowl and mix well. Add the pecans and mix to coat well.
 
Spread the pecans on a lined 14-inch-square Excalibur Dehydrator tray and dehydrate for 2 to 4 hours at 104°F, until dried.
GINGER CANDIED WALNUTS
MAKES 2 CUPS
 
Sweet walnuts candied with agave syrup, flavored with a hint of fresh ginger. These nuts spruce up both savory and sweet dishes.
¼ cup agave syrup
1 teaspoon sea salt
1 tablespoon grated fresh ginger, or 1 teaspoon ground
2 cups walnut halves
Place the syrup, salt, and ginger in a mixing bowl and mix well. Add the pecans and mix to coat well.
 
Spread the pecans on a lined 14-inch-square Excalibur Dehydrator tray, and dehydrate for 2 to 4 hours at 104°F, until dried.
PICKLED VEGETABLES
Raw sauerkraut, kimchi, and pickles are examples of live-culture probiotic foods that contain lactobacilli, a beneficial bacteria that improves our digestion and overall health. Pickled vegetables are a good source of fiber and such essential nutrients as iron, vitamins K and C and are a great way to preserve cabbage and other vegetables.
 
Live-culture foods help restore beneficial bacteria we've damaged by taking antibiotics, which kill both good and harmful bacteria in our body. Damage caused to our flora by poor diet, stress, and pharmaceuticals can lead to life-threatening diseases.
 
Probiotics support healthy elimination of waste from our body. When elimination is poor, toxic waste sits in our intestines and is reabsorbed into our body. A healthy gut contributes to our overall well-being.
 
Enjoy the pickled vegetables in this chapter as an accompaniment to most savory dishes, cooked or raw. They'll improve digestion so you can absorb more nutrients from the food you eat, plus you'll feel more energized.
SAUERKRAUT
Sauerkraut is an easy pickled vegetable to make. All you need to do is slice your cabbage, place it in a saltwater brine, then leave it to ferment.
Cabbage ferments quickly at room temperature and is ready to eat in 2 to 3 weeks. When temperatures are cooler, fermentation takes longer, but the sauerkraut will be crunchier and have more flavor. Once it's ready to eat, store your kraut in the refrigerator to keep it from spoiling. If it turns dark brown, it's gone bad.
BOOK: Ani's Raw Food Essentials
8.49Mb size Format: txt, pdf, ePub
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