We had a wonderful class at Sprouts Farmer’s Market last Wednesday. It was so comfortable that we were able to do it outside! I demonstrated how to dehydrate your leftover salad and herbs and how to grind those up in food processor or with a mortar/pestle and make DELICIOUS salt-free seasonings of your own!
I also demonstrated one of my crackers from my new gluten-free line. They were delicious! I served some gluten-free sweet crackers with homemade raw dehydrated Jumbleberry Jam that tasted just like homemade fresh jam. YUMMM!!
To top it all off, we made Apple Cotlets with Coconut-Date Butter…they were out of this world! So here are some of the recipes below. I hope you have fun with them this summer!
These will be included, with pictures, in our Raw Cookbook that Noelle and I are completing this summer.
Many of you have been waiting, but I decided to add more recipes and make the cookbook bigger, so just hang tight-I think you will be happy.
I hope to see you at our next class on Thursday, July 25th @6:30p at the downtown Sprout’s Farmer’s Market. I’ll be demonstrating new recipes for refreshing summer salads and introduce, for the first time, delicious frozen herbs and fruit drinks.
For any of you who need to cleanse, I’m putting some specials up tomorrow, so keep your eyes on my website!
4 thinly sliced Pink Lady apples- arrange on mesh dehydrator sheets
In a blender:
1 cup soaked almonds, whipped to a semi-thick butter with fresh baby coconut water.
1cup soaked and pitted dates
1/2 cup soaked raisins
1-2 teaspoons of vanilla to taste
1/2-1 teaspoon almond extract to taste
1 umboshi plum (optional for salt)
1/2 teaspoon pumpkin pie season
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
Blend until smooth.
Pour into a bowl with 1 cup of macaroon coconut, mix together, add date sugar to taste.
Spread this coconut date “butter” generously over the apple slices.
Dehydrate on screens for 105 degrees until flavors meld or to your desired crispiness.
2 C organic, fresh, whole raspberries, blackberries and blueberries
Rinse and place in a blender with ¼ C purified water
3 Tbsp honey
Juice of ½ lemon
1 Umeboshi Plum
1/4 tsp Pure Almond Extract
Turn on the blender, use water to turn blades to a chunky consistency. Don’t blend too much. Place on a solid liner of dehydrator tray at 105 degrees. Stirring every hour until desired consistency, like jam (about 3 hours).
Thinly slice any left over raw vegetable and herbs
Dehydrate on mesh sheets at 105 degrees until all of the water is evaporated
Place in blender or use a mortar and pestle to grind all ingredients to a powder.
Store in a covered, cool, dry cabinet.
Garlic, Onions, Green Onions, Water Cress, Horseradish Root, Celery Root, Tomatoes, Mustard Greens, Kale, Cilantro, Parsley, Chives, Mushrooms, Peppers, Hot Peppers, Lemon Peel, Orange Peel, Mustard Powder, Nutritional Yeast, Curry, Salt Crystals…
Any fresh herbs like:
Basil, Oregano, Marjoram, Tarragon, Rosemary, Thyme…
In a VitaMix add:
1 Tray of Wheat Sprouts (1.5-2 Cups)
1 Tray of Sprouted Lentils (1.5-2 Cups)
Add water to the line of the sprouts in the blender (about the 3 Cup line on your blender)
Blend until smooth. Turn the blender on low and add:
1 fist-sized Beet, chopped
3-4 Garlic Cloves
1 spring of Fresh Rosemary
1/4 Sweet or Yellow Onion
1 inch Fresh Ginger, finely chopped
1/4 Cup Nama Shoyu
Spike, to taste
Blend on high, using the tamper (or a spoon) to help the ingredients through. If it is too thick, add a little bit of water to help turn the blades.
Pour onto solid dehydrator sheets and dehydrate at 105 degrees until the crackers are crispy and can break apart.
chop one fresh pineapple into thin bite size pieces or thin strips (about 1/4 inch thick). Put the pieces on a mesh dehydrator sheet and sprinkle with Date Sugar or Date Crystals. Dehydrate at 105 degrees for about 12 hours. If you would like them to be more chewy and to last longer (for hiking/backpacking) you can dehydrate longer until they have reached the desired crispness.