The Complete Book of Raw Food (51 page)

B
Y
S
HAZZIE

A
DVANCED PREP
:
1 hour for marinating
I
MMEDIATE PREP
:
15 min

S
ERVES
2
S
PECIAL
E
QUIPMENT
Juicer

8 apples, cored

½ vanilla pod, roughly chopped

1 cinnamon stick, broken into pieces

4 slices lemon

4 slices orange

1 teaspoon of Chinese five-spice powder

Juice the apples and pour the juice into a pitcher. Add the vanilla, cinnamon, lemon, orange, and five-spice to the juice, and let it marinate for 1 hour in the sunshine. If you have no sunshine, place the juice in a cupboard or somewhere else warm (but not hot).

Almond Cinnamon Bread

B
Y
E
LAINA
L
OVE

A
DVANCED PREP
:
6 hours for soaking + 4 hours for dehydrating

I
MMEDIATE PREP
:
25 min
S
ERVES
12
S
PECIAL
E
QUIPMENT
Dehydrator

6 cups almond pulp (left over from making almond milk)

2 cups flaxseed meal, from 1 ½ cups flax seeds

1 cup olive or coconut oil

½ cup date paste, honey, or maple syrup

1 teaspoon cinnamon

1 cup raisins or currants

2 teaspoons Celtic sea salt

Mix the almond pulp and flaxseed meal together by hand in a large mixing bowl. Add the olive or coconut oil, date paste or other sweetener, cinnamon, raisins or currants, and sea salt and mix well with your hands.

Press onto a dehydrator tray lined with a Teflex sheet. The dough should be about ¼-inch thick. Use your hands to smooth it flat. Flip the bread using another dehydrator tray, and remove the Teflex sheet. Dehydrate at 105°F for about 4 hours. Store in the refrigerator for up to a week, or freeze in a Ziploc bag and remove pieces of bread as needed.

Apple Cinnamon Bread

B
Y
R
OSE
L
EE
C
ALABRO

A
DVANCED PREP
:
12 to 48 hours for soaking + 12 to 48 hours for dehydrating
I
MMEDIATE PREP
:
40 min
Y
IELDS
3 loaves
S
PECIAL
E
QUIPMENT
Coffee grinder or blender; food processor; dehydrator

2 cups golden flax seeds, ground

1 cup almonds, soaked 12 to 48 hours

1 cup raisins, soaked 4 to 6 hours

2 apples, grated

1 teaspoon vanilla

1 tablespoon cinnamon

1 teaspoon Celtic sea salt

Grind the flax seeds in a coffee grinder or a blender. (Do not over-grind them—the thicker the mixture, the better the bread.)

Process the almonds to a meal in a food processor fitted with the “S” blade.

Process the raisins in a blender until smooth, adding some of the raisin soak water to blend.

Combine the ground flax seeds, almonds, and raisins in a mixing bowl, and add the grated apples, vanilla, cinnamon, and sea salt. Mix well.

Form into 3 loaves approximately 4- by 8- by 1-inch, and dehydrate at 105°F for 12 to 14 hours or until desired consistency is obtained.

Corn Bread

B
Y
E
LAINA
L
OVE

A
DVANCED PREP
:
4 to 8 hours for soaking + 6 hours for dehydrating
I
MMEDIATE PREP
:
45 min
Y
IELDS
2 dehydrator trays (16- x 16-inch)
S
PECIAL
E
QUIPMENT
Blender, dehydrator

2 cups raw almonds, soaked 4 to 8 hours (1 ¼ cups before soaking) and drained

2 cups raw cashews or 1 cup raw cashew butter

1 cup pine nuts

1 ten-ounce bag of frozen corn or fresh corn off the cob

¼ cup raw honey or maple syrup

2 teaspoons Celtic sea salt

2 cloves garlic

1 ½ cups dry golden flax seeds ground into meal or soaked 4 to 8 hours and ground in a Vita-Mix blender

Place the almonds in the blender with enough water to cover, and blend until creamy.

Blend the cashews as you did the almonds or add the cashew butter to the bowl.

Blend the pine nuts, corn, honey or maple syrup, sea salt, and garlic in the blender until creamy. The corn can remain a little chunky if you like. You may need to add a little water to blend.

Combine all the ingredients together in a bowl and mix well. Let it sit for 15 minutes.

Spread the batter onto a 16- x 16-inch dehydrator tray covered with a Teflex sheet. Make the bread about ¼-inch thick. Score into 25 squares with the edge of your spatula or a butter knife. This should fill at least 2 trays. Dehydrate at 105°F for about 3 hours.

Flip the bread and remove the Teflex sheets.

Dehydrate for another 3 hours or until the bread is still moist, but easy to lift. Store in the refrigerator for up to 1 week.

Corn Chips