retete cruditati

8/13/2019 retete cruditati

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Maioneza de avocado- 1 avocado bine copt- zeama de la 1/2 lamaie- 1 l-ta rasa mustar- sare- ulei de floarea soarelui presat la receAvocado se scobeste de miez, se paseaza la robot pana rezulta o pasta omogena. Se adauga apoi zeama de lamaie, sarea si mustarul si se mixeaza. La urma se adauga ulei putin cate putin, ca si in cazul maionezei clasice, pana rezulta o textura spumoasa si asemanatoare maionezei.Eu am servit cu tulpina de telina, fasiute de ardei, seminte de floarea soareluiaromate cu usturoi si oregano (reteta in curand) si paine multicereale (din comert).

Crema de avocado cu nuca

- 1/2 cana nuca- 1/2 cana apa- 2 buc. avocado- 1 l-ta sare- 1/4 cana ceapa taiata marunt- 1 lg suc de lamaieSe mixeaza toate ingredientele intr-un blender pana rezulta o crema fina. Se serveste cu rosii, castraveti, ardei etc

Pateu de spanac

Pateu de spanac Aduce putin la gust cu mancarica de spanac insa aroma este mai fina, datorita prezentei si altor ingrediente, printre care coriandrul. Poate ficonsumat atat pe paine, cat si ca umplutura de tarte raw vegan.Ingrediente:- 2 buc. avocado bine copt- 4 cani spanac taiat grob- 1/4 cana coriandru proaspat, tocat grob- 2 lg ulei presat la rece- 3/4 cana zucchini curatat si taiat cuburi

- suc de lamaie dupa gust- 1 catel de usturoi- 1/2 l-ta pudra de ceapa- 1/2 l-ta sareSe mixeaza zucchini la blender pana este faramitat suficient de bine. Se adaugaapoi avocado si zeama de lamaie si se mai mixeaza. Apoi se adauga restul ingredientelor. Trebuie sa rezulte o pasta omogena, insa nu f groasa (adaugati apa plata daca este prea gros). Puneti pateCrema de uns pe pineAvocado, spanac, nuca, lamiie, sare, suc de rosii..etc

Eggplant bacon1 large eggplant, thinly sliced lengthwise

3/4 c. oil1 tsp. cayenne2 Tbl. honey4 Tbl. Ume Plum Vinegar

Marinate for 2 hours. Place on teflex sheets and dehydrate for 9 hours. Turn bacon over and dehydrate another 9 hours.

Blueberries &cream


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1/2 c pine nuts, soaked 6 hours1/2 c water1 T maple syrup3 pints blueberriesBlend nuts, water & maple syrup at high for 2 minutes. Pour over individual servings of fresh berries.

Cherry Drinking Yoghurt1 cup almond milkhalf pint of blueberries4 bananashalf an orangeAlfredo sauce

1 cup soaked macadamia nuts (soaked at least 2 hours)1/2 cup pignoli nuts (pine nuts) (soaked at least 2 hours)1/4 cup cold pressed, first pressed olive oilpinch of Celtic sea salt2 small cloves or 1 large clove garlic1/2 tsp. fresh ground pepperextra pure water for sauce consistency

Here's a twist:

Add 1/4 cup of soaked (for 2 hours) sun-dried tomatoes and blend. It makes an amazing tomato cream sauce.Asian pate3 c. sunflower seeds (soaked 8-12 hours and sprouted 2-4 hours)1/2 c. lemon juice1/4 c. liquid aminos or Nama Shoyu4-5 garlic cloves1/4 c. chopped mild onions1/4 c. parsleyAsian Dressing to tasteBlend 1st 4 ingredients in food processor. Add rest. Serve with veggies to dip.Makes about 4-5 cups.

Avocado & celery dip/dressingavocadospinachceleryCeltic sea salt

Brazil nut pate1 cup Brazil nuts1 clove garlicSea salt to taste (1/4 teaspoon is good)2 cm fresh ginger (optional)Blend all ingredients in a high speed blender until smooth. Fabulous served on celery sticks, or rounds of fresh beet root. If you don't have a high speed blend

er you can use a food processor, however you may need to add some extra water tomake it move, and scrape down the sides regularly.

Carrot salsaa whole bunch of carrots, shreddeda handful of cilantro, chopped1 bunch of green onions, diced3 tomatoes, diced1/2 cup of fresh lime juice


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5 or more(!) cloves of garlicIn the food processor I chop the garlic, then shred the carrots. Toss that in abowl. Add everything else and mix well. You can add a little salt if you like, we are all salt freaks, but find the full flavor of this dish doesn't really needsalt. Eat with chips or as a side dish.

Carrot tahini dip 1/2 C carrot juice1 T raw sesame tahini3 T cold pressed safflower oil3 T raw Apple Cider Vinegardash of toasted sesame oilbunch dilladd pulp of carrot to thickenadd tamari to taste

Blend well and pour over salad!Corn salsa6-8 medium ears of corn, decobbed4 medium tomatoes, finely diced1 red or yellow bell pepper, finely diced1/2 tsp. cayenne (more to taste)1 tsp. Celtic sea saltFresh ground black pepper to taste

1 clove garlic, pressed1/4 cup chives, finely chopped1 tlb. olive oil2 tsp. lemon juice1/4 cup fresh cilantro, de-stemmed and finely chopped

Mix well, then remove 1 cup of salsa and blend in blender.Fold this mixture back into salsa.

Creamy cumin salad dressing1 c. soaked sunflower seeds, almonds, or sesame seeds (3/4 c. before soaking)1 1/2 cloves garlic, peeled1/2 c. cilantro leaves (coriander)

1 t. Celtic sea salt3 T. lemon juice (about 1 lemon) or 1 1/2 t. Apple Cider Vinegar1/8 c. flax, hemp or olive oil1/2 t. cumin powder

Thoroughly blend all ingredients with 1 cup water. Serve over a fresh green salad. This dressing may thicken in your refrigerator, so you may need to add more water later. It will keep for up to 2 weeks in the refrigerator.

Denises vinaigrette3/4 c. Apple Cider Vinegar (or lemon juice or both)1/4 - 1/2 c. olive oil or flax oil (either or both)3-6 cloves garlic (to taste)

2-3 Tbl tahini and or 1-2 Tbl mustard powder1/4 c. Nama Shoyu1/4 c. Honey. Place all ingredients in blender and blend!

Ginger-citrus dressing1/2 milk from young coconut plus a little of the meat.Juiced an orange, half lemon peeling only, and 1-2 inches of ginger.1/2 small shallotHand full of fresh Cilantro4-5 Tbl olive oil (or to taste)


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Sea salt to taste1 date (optional - will sweeten the dressing a little)

Whizzed up in the blender.

Gravy1/4 C miso1/2 C onion1 minced shallot1 TBS garlic1/4 C oj or carrot juice, fresh1/3 C olive oil1 TBS dates1 tsp jalapeno1 tsp salt1 TBS ginger1 tsp Apple Cider Vinegar1/2 tsp sesame seed oilBlend till creamy

Green onion dressing3 green onions1 c. olive oil1/3 c. raw Apple Cider Vinegar

1/3 c. honey1 1/2 tsp. Herbamare or sea salt

Place all ingredients in a blender and mix until creamy.

Variation: add some cilantro and a half of a jalepeno pepper for some extra spice and kick.Hair-building salad dressing2 Tbl Poppy Seeds (soaked for 6 hours, drained)2 Tbl Pumpkin Seeds (soaked for 6 hours, drained)1 c. water1/2 c. parsley (chopped)1/2 Tbl Celtic Grey Mineral Sea Salt

1 lemonArrange salad greens attractively on a serving platter. Blend all dressing ingredients from low to high, until smooth. An option is to add some of the salad greens to the dressing. Pour a "living river" of dressing across the center of thesalad. If desired, garnish with parsley, celery leaves, sliced black radish, redbell peppers and sprinkle with unsoaked poppy & pumpkin seeds.

Hemp pesto2 cloves garlic2 cups hemp seed nuts2 cups fresh basil leaves2 tsps raw organic tahini1/3 cup miso or 1/4 cup Nama Shoyu or 2 teaspoons Celtic sea salt

1/8 cup hemp oil3 pitted sun dried olives

Homogenize in a Green Power juicer or blend in an HP3 or grind in a mortar witha pestle. Garnish with basil crown and chive flower. Toss with zucchi-ghetti.

Hot Creamy Garlic Dressing1/2 c. sunflower seeds, soaked 6-8 hrs1/2 c. garlic chili flax oil


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1/4 c. lemon juice1 clove garlic pressed

In blender or food processor, mix until smooth and creamy. Add cumin, cilantro,cayenne, garlic to taste.

Italian sunflower dressing1 c. sunflower seeds soaked1/4 c. olive oil1/4 c. lemon juice1/2 tsp Celtic sea salt1/2 to 1 tsp dried basil1/2 to 1 tsp dried oregano1/2 to 1 tsp dried thymeNama Shoyu to tastewaterJazzy gazpachoJUICE (or BLEND)4 tomatoes1/2 cucumber1/4 red pepper1 garlic clove2 stalks celery1 Tbsp Nama Shoyu or 1 tsp Celtic sea salt.

GARNISH with2 Tbsp. diced avocado2 tsp. chopped basil leaves2 tsp. diced red bell peppers2 tsp. chopped scallions.

Pour into serving bowls and eat immediately!

Ketchup 11 cup fresh tomatoes, chopped1 cup sun-dried tomatoes1 tablespoon minced garlic

2 tablespoons ginger1/4 cup onion, chopped8 fresh basil leaves6 dates, pitted1/4 cup maple syrup1/4 cup olive oil1 tablespoon Nama Shoyuor 1 teaspoon Celtic sea salt

Throw all the ingredients into a blender and puree. Last 2 weeks when refrigerated. Makes 1 1/2 cups.

Ketchup 2

1/2 cup sun-dried tomatoes, soaked 2 hours1/4 cup Apple Cider Vinegar1/4 cup raisins1/4 cup onion powder1 tablespoon salt

Marinara1 cup sun-dried tomatoes soaked in 1 cup water until soft (about 30 minutes) with the soaking water


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1 cup chopped fresh tomatoes1/2 cup chopped carrot3 tablespoons olive oil2 tablespoons minced fresh oregano2 tablespoons Nama Shoyu1 teaspoon fresh rosemary1/2 teaspoon fresh thyme1 to 2 cloves garlic

Blend until smooth.

Hummus2 medium zucchini1/4 c. olive oil4-8 garlic cloves2 tsp Celtic sea salt (or use dulse flakes)1/2 c. lemon or lime juice3/4 c. sesame seeds3/4 c. tahini1/4 tsp cayenne1 tsp paprika1 tsp ground cumin

Process zucchini, olive oil and garlic first in food processor. Add remaining in

gredients and process until smooth!! Yummy!

Onion dipI never measure ingredients exactly but this is a good approximation of what I used - just keep tasting until you like it, and use veggie chips, or super thin crackers, or whatever you like. I like the flax seed crackers with it,- they shatter in your mouth exactly like potato chips.

2 cups of whatever nuts/seeds you have laying around, soaked overnight (I used sunflower seeds, cashews, and pine nuts)the juice from half a lemon1 clove garlicone slice onion or 3 green onions

celtic salt

Just combine everything in a food processor or blender, and add water a bit at atime if you need to, until you get that nice, creamy, thick consistency. An alternate way is to process all but the onion slice, and juice that instead, addingboth the juice, and the pulp, to the dip. I've made it both ways and think I like the juiced onion a bit more. If this sits in the fridge for several hours oreven overnight, it's even better.

I make flax seed crackers and then dehydrate them for several hours longer thanthe recipe calls for, this makes the cracker super thin. It breaks in your mouthjust like a potato chip, which is great with the dip.

Parmesan cheese1/4 c. walnuts or pine nutsparsley and Italian herbs to taste

Blend walnuts in food processor until you get the consistency of fine crumbles.

Stir in parsley and Italian herbs to taste

I put this "cheese" on my "spaghetti" and it's fabulous! It's also a good topping to salads.


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Pinenut basil dressing

1 cup pine nuts soaked overnight1 cup filtered water2 cups fresh basil1 Tbl Nama ShoyuBlend soaked pine nuts in a food processor with basil, water, and soy until creamy.

Rawcamole7 avocados, mashed5 roma tomatoes, chopped1 green bell pepper, chopped4 green onions, chopped1/4 bunch of cilantro, finely choppedjuice of two limes1 Tbl Nama Shoyu or 1/2 tsp Celtic sea salt1/2 Tbl garlic powder1/4 - 1/2 tsp cumin1/4 - 1/2 tsp white pepper1/4 - 1/2 tsp cayenne pepperpaprika (sprinkled on top of finished guacamole)

Hummus2 c. chickpeas, soaked 24 hours and sprouted 72 hours4 cloves garlic, chopped1/2 c. raw tahini (or to taste)2 tbsp. Nama Shoyu or 1/2 teaspoon sea salt2 lemons, juiced (to taste)1 c. fresh parsley or more, to tastered onion, chopped, for garnishchives, for garnishparsley, for garnishextra virgin olive oil

Spicy spread2 c. sunflower seeds (soaked overnight)1 c. walnuts (soaked overnight)1 c. fresh parsley2 green onions (chopped)1 tsp. cayenne pepper2 Tbl Nama Shoyujuice of 1 lemon1 celery spear2 cloves garlic (chopped)

Process all ingredients in food processor until blended, but still has crunchy t

exture. Enjoy on Mexi-Chips, Corn Tortillraws, or celery sticks!

Spinach dip4 cups spinach1 large avocado or 1 1/2 small avocados1/2 Tablespoon lemon juice1/2 teaspoon Herbamare seasoning salt

Blend all ingredients in a food processor until smooth.


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Note: Adjust Herbamare to taste or try adding sea salt instead of Herbamare.

Summer sour cream and onion dip1 c. sunflower seeds (soaked for 4 or more hours)handful of cilantrohandful of parsleycouple of green onionscouple of broccoli pieces1 avocadojuice of a lemontwo pinches of unrefined sea saltsome organic Italian or Mexican seasonings.

(Check the label on the seasonings and make sure all the ingredients are names of herbs that you recognize, and there is no "other spices, other seasonings, natural flavors" or other vague ingredients, as these names are often are used to disguise MSG).

Using a blender or food processor, blend sunflower seeds. Add cilantro, parsley,green onions, broccoli, avocado, lemon juice, salt and seasonings. Blend. Eat on its own or dip veggies in it. If you just blend it a little it's more like a salad, blend a little more for a pat, or keep on blending for a dip!

Sunflower pate

3 cups sunflower seeds, soaked 8-12 hours. Sprouted for 2-4 hours1 cup fresh squeezed lemon juice1/2 cup chopped scallions1/4-1/2 cup raw tahini1/4 cup liquid aminos, or 2 tablespoons Nama Shoyu, or pinch of sea salt with add'l water, or none at all2-4 slices red onion, cut in chunks4-6 tablespoons coarsely chopped parsley2-3 medium cloves garlic, coarsely chopped1/2 teaspoon cayenne pepper (or more to taste)Soak sunflower seeds 8-12 hours, drain, allow to sprout for 3-4 hours (leave outon counter) then thoroughly rinse and drain removing as many of the thin innerhusks that float to the top as possible. In a food processor, process the sunflo

wer seeds, lemon juice, scallions, tahini, liquid aminos, onion, parsley, garlicand cayenne until the mixture is a smooth paste.When thoroughly blended taste and adjust the seasoning. The pate will develop astronger garlic taste in a few hours. Yields a large mixing bowl of pate. (approximately 8 cups)

Sunny spread1/2 c. walnuts, soaked overnight2 c. sunflower seeds, soaked overnight3 cloves garlic1 tsp salt1/3 c. olive oil1/4 c. lemon juice

1 Tbl dry basil1 c. celery, chopped

Blend ingredients in food processor until smooth.Veggie chips1 onion2 celery sticks1 green bell pepper1 tomato1 big carrot


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1/2 cup of green peas1/2 cup sesame seeds1/2 cup cornsalt, oregano, pepper, whatever spices you are in a mood for......Blend it, not like a puree, but kinda chunky... Put on a teflex sheet and turn the dehydrator on 105 F.. I usually do in the evening and in the morning your chips are ready!

Bagels with cream cheese

Bagel Dough1 cup 1 day sprouted kamut grains, dehydrated (8-10 hrs) then ground into fine powder1 cup almond flour (soak almonds for 10 hrs, grind em up and dehydrate this mixture till super dry (10 hrs)3 tbl. ground golden flax seeds1 cup young coconut water and 1 tbl meat5-7 dates (pitted) or 1 tbl honey1 tsp olive or coconut oil1 tsp Celtic sea salt

AssemblyPut all the ingredients in the food processor and process until well combined. Remove the dough and knead it a couple of times to make it more pliable, if too w

et add more kamut flour, or ground flaxseeds.

Next, put the dough in a non metal bowl and cover with plastic wrap or towel andlet sit in the fridge for 1 hr.

After one hour, remove dough on a a clean surface and divide it to make 10 separate balls. Take each ball, knead it a few times, and make into a bagel shape. Begin from the center and work outwards. The bagel should be no thicker than 2 inches. Take each bagel and press it into a topping (recipes below) and place on adehydrator sheet, dehydrate for 3-4 hrs. at 145 degrees (only in the Excalibur at this temperature. All others at 110-115 degrees) or until the top is crisp.

Cut each bagel with a serrated kife and if you like you can toast it up in the d

ehydrator for 10-15 mins. Take each bagel slice, slather it with chive cream cheese (recipe below) and some marinated tomatoes or thinly sliced cucumbers. and there you have it! This recipe is also great for making pretzels and other fun shapes.

You can also make a sweet dough by adding more dates, dried fruits, blueberries,apples, cinnamon and raisons, nuts and seeds, carob chips or chocolate chips (home made of course), etc....

Toppingspoppy seedsblack and white sesame seedsgarlic flavored sunflower seeds (soak sunflower seeds, drain roll em in some Cel

tic sea salt, and garlic powder and dehydrate till crisp)dried herbs

Optional: You can put some "caramelized" onions into the savory dough mixture

Caramelized onions1 red onion (sliced very thin)2 tbs. honey or agave nectar1/2 cup waterpinch of salt


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Mix the water, honey, and salt. Put the sliced onions in there and marinate thatovernight in the fridge. Place the onion slices on a dehydrator sheet and dehydrate it for 4 hrs. Remove and chop or leave whole.

Cream cheese2 cups soaked cashews1 tbs. rejuvelac2 pinches of saltpinch of cayenne (optional)

Blend up the nuts till creamy, mix in the rejuvelac and salt, and leave out for10 hrs. at room temp. covered. After 10 hrs. place in the fridge to get more solid.That's it! You can flavor this cream cheese with herbs, garlic, ginger, chives,dried fruit, honey, etc.... Serve it on bagels, crackers, breads, in salads...

Banana bred1/2 cup cashew or almond butter3/4 cup agave nectar or date paste (dates blended up to form a paste)1/2 cup raisins1 tsp. fine Celtic sea salt1 cup mashed ripe bananas

1 tsp. cinnamon1/2 tsp. nutmeg1 tsp. vanilla extract or vanilla bean1/2 cup walnuts (soaked for 7 hrs. and blended up in a blender to form a cream)1 1/2 cup almond flour (just powdered almonds)1/2 cup chopped nuts

Blend all the ingredients together (except the chopped nuts), and put into a loaf pan lined with wax or parchment paper. Top the batter with the chopped nuts and place in the dehydrator for 6-12 hrs. Enjoy warm right out of the dehydrator!

Basic sesame crackers2 C sesame seeds, hulled

1 C Golden Flax, ground2 Tbl Olive Oil2 Tbl Yellow yeast1/2 C poppy seeds1 tsp Salt2 clove garlic, mincedDash cayenne or fresh jalapenoEnough water to make a thin paste

- Put all ingredients into blender and process until smooth adding enough waterto make a texture like waffle batter- Spread 1/8" thick on 2 Teflex sheets- Dehydrate at 115 degrees until dry enough to flip and remove from sheet

- Turn onto mesh sheet and score with pizza cutter or knife to desired size- Continue dehydrating until crispy- Break apart and cool, then store in air tight container

Variations:- Spicy - add 4-6 med. tomatoes and process with 1 fresh jalapeno and 1 Tbl Bragg's Amino Acids instead of salt- 1/2 C Sun-dried tomatoes or Tbl ground caraway seed- Sweet - 1/2 C Honey or Agave syrup or 6 softened dates or raisins, and/or 1/2tsp cinnamon or 2-3 Tbl maple syrup and spice of choice


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Basil crackers carrot or vegetable pulp from juicing (about 5 cups)1 clove crushed garlic1/2 cup basil, chopped or dried handful cilantro, chopped2 ripe tomatoes, chopped1 cup (or more) sprouted and crushed nuts (almonds, sesame, sunflower...etc.)sea salt, dulse or Bragg's to taste

Use a spatula to spread over teflex sheet in dehydrator or pan in oven and dehydrate for about 8 hrs or until completely dry. Wonderful with guacamole or otherdips! Also a great way to make convenience food out of compost.

Bell pepper crackers4 cups chopped red bell pepper2 Tablespoons soaked raisins4 Tablespoons raisin soak water2-4 Tablespoons your favorite seasonings1/2 cup almond butter or ground almonds1. Blend all of the ingredients2. Dehydrate at 105 degrees for approximately 8 hours.

Corn bread

1/2 small sweet onion (diced and dehydrated for 10 hrs)2 tbs. cashew or almond butter1 tsp. olive oil1/2 tsp. thyme1/2 tsp. rosemary1 cup fresh or frozen corn (blended till smooth)1/2 cup chopped corn1/2 cup or more golden flax seeds (ground till fine)1 tsp. saltpinch of black pepper (optional)Combine all ingredients till smooth and spread a 1 1/2 inch layer on a teflex sheet. Dehydrate till pliable. Then cut it up in squares and put it back in the dehydrator to get hard (about 10 hrs).

Corn chipscorn from 5 corn cobs1 onion1 green or red bell pepper1 carrotBlend it so you still can see chunks of veggies. Add any herbs and spices you like, salt. Dry on a teflex sheet for 24-30 hours til they turn crispy and crunchy.

Energy flat bread7 1/2 cups sprouted buckwheat3 1/4 cups soaked golden flax seeds (measured after soaking)

3 1/4 cups carrot pulp (made from the process of making fresh carrot juice)This adds bulk to the bread and gives it a beatiful color. You could mix beet inyour juice for a rich salmon-colored bread.4 TBS raw honey3/4 cup extra virgin olive oil1 to 1 1/2 TBS sea salt

This makes about a months supply or maybe a weeks worth for large families. (itusually lasts us a little over a week)


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Mix it in batches in your food processor and transfer to one bowl. Lightly grease 5 teflex solid dehydrator sheets and cover with dough, a scant 1 cm thick. Ifmaking pizza crusts form into rounds. If making flat bread to tear off when desired make large squares. If you want to make sandwich slices, score beforehand into cracker shapes.

Dehydrate the flat bread at 105 degrees for a few hours until a crust is formedon one side and then flip them onto the mesh sheet below and dehydrate until thoroughly dry - about 12 to 16 hours.

When they are very well dried, they will keep well wrapped in loose linen and aplastic bag in a cool, dry place.

Flax seed crackersI used juiced vegetables instead of plain water to soak the seeds, and I laid down a layer of super thinly sliced tomato and onion on teflex sheets, and then spooned the flax seeds over them. Soaked flax seeds are very gelatinous and goopy,sort of like cake batter - you spread them on thickly and they look very peasanty and "handmade" when they're done - I love the way they look!

1 lb golden flax seeds1 carrot1 thin slice onion1 thick slice tomato

1 thick slice red pepperCeltic salt and maybe some pepper - to tasteone tomato sliced super thinone onion sliced super thin

I juiced the 4 veggies with some water and the salt, and soaked the flax seeds in it for 8 hours, adding more water when needed. I also added some of the veggiepulp to the flax seeds, because I like the way it looks. I laid the thin slicesof onion and tomato down on teflex sheets, and spread the flax seed on top. Dehydrated it at 105 for about 12-13 hours, and then turned the sheets upside downand peeled the teflex off, and continued dehydrating until the veggie slices were dry.

I think you could speed this up quite a bit by dehydrating the veggie slices separately first, and then adding the flax seed and dehydrating again.

PS - remember to chew the crackers really well, like you should! All of the benefits of flax seeds can't be assimilated unless they're ground, either by mills,or teeth!

Rejuvelac apa de griu incoltit

Preparation of Rejuvelac is simple, but it does take some time, so it must be made in advance. You will need a clean, wide-mouth jar, measuring one-half or onegallon; a piece of nylon mesh or cheesecloth; a supply of soft wheatberries (spring wheat); and a strong rubberband.

Fill the jar one-fourth full of wheatberries. Cover the mouth of the jar with nylon mesh or cheesecloth, and secure the mesh with a strong rubber band. Add enough spring or filtered water to fill the jar. Allow the wheatberries to soak foreight to ten hours, then drain them , rinse, and drain again. Place the jar at an angle so the berries continuously drain. Make sure that the wheatberries do not completely cover the mouth of the jar, because they will need ventilation. Thewheatberries will start to sprout. Rinse them about two or three times a day during the sprouting stage. After two days, rinse the sprouted wheatberries thoroughly for the last time. Drain off the rinsing water, fill the jar to the top with spring or filtered water, and allow the sprouts to soak for forty-eight hours.


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At the end of this time, this soaking liquid is your first batch of Rejuvelac.Pour this off into another jar for immediate use or keep it in the refrigeratorto slow down the fermentation process.Refill the jar with the same amount of spring or filtered water to make your second batch of Rejuvelac. but this time soak the sprouts for only twenty-four hours. Pour off this second batch and refill the jar with the same amount of springor filtered water to make the final batch of Rejuvelac. Again, soak the sproutsfor only twenty-four hours. After you have made three batches, feed the spent wheatberries to the birds.Good Rejuvelac is a cloudy, slightly yellow liquid with a tart, lemonade flavor.When it is fermented too long, it can become very sour. Since it is constantlyfermenting, it is natural that tiny bubbles rise through the liquid occasionally. The very best Rejuvelac is in fact slightly carbonated. It is also natural fora layer of white foam to form on the top of the Rejuvelac. This is not harmfuland can be used. Rejuvelac can be kept in the refrigerator for a few days to a week, as long as the taste is still agreeable with you. Drink Rejuvelac before orbetween meals to avoid diluting the digestive juices after a meal.

Hemp corn chips6 cups fresh or frozen corn1 cup hemp seeds10 cups soaked sunflower seeds (6 cups before soaking)2 cups water

1 cups flax seeds ground into a meal1 Tbs. Celtic sea saltjuice of 1 lime

Puree corn in a until creamy. Place in a mixing bowl. Puree sunflower seeds withwater until creamy and add to the mixing bowl. Add remainder of ingredients andmix well.Spread 2 1/ 2 cups of the batter on a 16" dehydrator tray covered with a Teflexsheet. Cut into desired shapes: triangles, squares, circles, etc. Dehydrate for24-30 hours at 105 degrees until crispy. Remove the Teflex sheets after about 10hours.

Makes approximately 175 chips

Marinara crisps2 tomatoes1 red bell pepper1 onion2-3 cloves of garlic1/4 cup of olive or sunflower oilsalt, cayenne....Blend and dry on a teflex sheet for 24-30 hours.(if you want to get thicker crisps use 4 tomatoes)This marinara is good as a dressing as well... you also could add some dry tomatoes and dry red peppers and couple olives...

Mexi-chips1 1/4 c. (before soaking) golden flax seeds (soak for 12 hrs)1/4 c. (before soaking) sunflower seeds (soak for 12 hrs)3/4 c. Rawlsa1 c. fresh or frozen corn kernels (optional)1/2 avocado (optional)1 Tbl lemon juice (optional)

In a Vita-Mix or blender combine everything together till smooth.


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Pour mixture on teflex sheets, using a spatula evenly spread the mixture all over the sheet, making one big square (actual chip thickness will end up being about 1/2 what the mixture is when it goes into the dehydrator).

Dehydrate at 105 degrees until desired crispness is attained --- normally 48 hours will do (I suggest turning the whole sheet over and changing to a mesh tray about half way through). Once they are crisp all the way through, you can break them into chip-size pieces and store in an air-tight container.

Mushroom crackers30 medium mushrooms2 carrots1 onion1 tomato1 green bell pepper (optional)spices and herbs (basil, dill, dry celery, cayenne, chives) or any you likesaltBlend all the ingredients very well. Dry on the teflex sheet for 24-30 hours 105F (after 15-20 hours you may put it just on a tray)

Dried tomatoe and flax seed crackers1 cup flax seeds, soaked 12 hours-ish8 sundried tomato halves, chopped tiny and soaked1 red pepper, chopped tiny

2 chopped tomatoes1 small red onion or 2 shallots1 clove garlic, crushed (optional)handful basil or herbs of your choice - oregano and chives are good

Seasoning of choice - optional (Alex likes them with paprika & cayenne pepper) (I put the sundried toms in the bowl with the flax seeds for soaking so the juiceisn't wasted. If the tomatoes are salted you might not want to do this)

Put all ingredients in a food processor and mix well. Don't use full speed or it'll end up as mush - you want the pepper chunks fairly intact. I use the Vita-Mix on 6.

Spoon onto non-stick sheet on dehydrator tray in blobs up to 1 cm thick and dehydrate for 12 hours or so, then remove the sheet and turn over until crisp (another 12 hours). I use the Sigg on 2 because I know that's still raw.

They don't need much of a topping - just a slice of tomato or avocado - or on the side of a green salad.

Makes about 20-24.

Sundried tomato crackers4 Cups sprouted wheat1 Cup sprouted chickpeas3 Cloves garlic

1 Medium red onion1 Cup sundried tomato (ground to a powder)2 tsp Celtic sea salt1 Cup parsley1/2 tsp chili -ground (optional)10 Tomatoes1/2 Large zucchini/courgettesesame seeds (optional)

Blend it all up in the food processor, scraping down the sides regularly. Spread


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about 1/4 of an inch (1/2 - 3/4 cm) of the mix onto a teflex sheet.

Optional: Sprinkle sesame seeds, sea salt and pepper over the top of the crackermix, pressing them down lightly.

Dehydrate for 4 hours. Remove the crackers from the teflex sheet, flip and dehydrate until crunchy.

Makes three trays of incredibly savory, delicious crackers!

Carob bark1 c. raw coconut oil3/4 c. raw carob (or cocoa)2 t. vanilla flavor1 c. raisins, raw nuts, coconut, or whatever you wantPut the coconut oil in a bowl, Put this bowl in another bowl of hot water, Whenit's melted, stir in the carob to make it smooth, then stir in the other stuff.Spread on wax paper lined cookie sheet, put in fridge or freezer 5-10 minutes tomake it hard. Break into pieces.

Chocolate truffle brownies1 cup raw cashew butter3/4 cup agave nectar2 tbs. raisins

1/2 cup mesquite powder1/2 cup cacao powder1 sun dried vanilla bean (seeds only)1-2 pinches fine Celtic sea salt1/2 cup chopped pistachios

How to: Blend everything (except pistachios) up till smooth, fold in the choppedpistachios, and spread a thick even layer of the mixture into a square baking pan which was lined with parchment paper. Put this in the freezer to harden (4-6hrs). While it's hardening prepare the chocolate coating.

Chocolate Coating3/4 cup coconut oil

4 tbs. carob3 tbs. cacao powder

How to: Blend up everything till smooth and strain through a nut milk bag or a strainer. Set aside.

Assembly: Take out the brownies from the freezer. Cut them into rectangle shapesand coat them with the chocolate coating. The coating will harden almost instantly. Put them back in the freezer for 10-20 mins or eat right away.

Raw food hallonkakor med kakaonibs2 dl bovete, grodddat (bltlagt)1-2 dl frysta hallon

ca 6 torkade dadlar1 dl mandelpulpa2-3 msk kakaonibsMixa bltlagt/ groddat helt bovete (bltlagt= legat i blt i ca 1 dygn, har du brttom an du ta min bovetecrunch och mixa) med frysta hallon och dadlar som ger stman ikakorna. Mixa i mandelpulpan (resterna jag fr ver nr jag gr mandelmjlk men har du en pulpa tar du vanliga mandlar) Mixa till en smet och blanda i kakaonibs. Formatill kakor och lgg p ett Teflexpapper (vaxat bakpltspapper). Stt en mandel i varjekaka och torka dom torra i torkugn.


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Christmas cookies2 cups almonds, soaked overnight1 cup walnuts, soaked overnight3 cups packed pitted dates, chopped cup cocoa or carob powder cup shredded coconut cup dried cranberries or cherriesdash chai extract or 1 tsp fresh orange zest (peel)

Grind the nuts in the food processor until coarsely chopped. Add the dates and process until well-mixed. Mix in remaining ingredients by hand. Using a small icecream scoop or a tablespoon to measure, form small balls and flatten with yourhand. Eat "straight" or dehydrate at 105 degrees for 12-24 hours, depending on how soft and moist you want the cookies. Store cookies in an airtight container in the refrigerator. They will keep for up to three months.

Makes 2 dozen cookies

Cinnamon apple walnut cookiesPulp from three Fuji apples (I used the Samson 6-in-1 juicer to make apple juiceand used the leftover pulp from that)1 c. walnuts (I used ones that I had soaked overnight then dehydrated overnight)1/8 c. Maple syrup

Cinnamon to taste (I used about 1/2 tsp.)Vanilla powder

Combine apple pulp, walnuts, maple syrup and cinnamon in food processor til wellblended. Pinch off 1 Tbl amount and roll into balls. Flatten and place on meshdehydrator sheets. Lightly sprinkle with cinnamon and vanilla powder to taste (optional). Dehydrate for 8-10 hours at 105 degrees. Best enjoyed fresh out of thedehydrator and topped with vanilla "frozen yogurt" or vanilla "ice cream." YumYum Yum!!!

Cinnamon walnut caramels2 cups walnuts1 cup honey

1/2 cup cinnamon1 teaspoon vanilla1. In a large bowl, mix honey, cinnamon, and vanilla into paste.2. Stir in walnuts until thoroughly coated.3. Form into small clusters.4. Dehydrate for at least 24 hours.

Pecan sandies2 c pecans1/2 c pitted dates4 T raw honey1 t non-alcohol vanilla extractpinch sun-dried sea salt

24 pecan halves for garnish

Raisin cookiesalmondssunflower seedsapplesraisinsdatescinnamonwater


17/22

vanilla extractmacabee pollen (not vegan)mesquite powder

Specific directions not available....be courageous and creative!

Broccoli soup3 cups water1 cup almonds1 teaspoon honey2 cups broccoli1 avocado1/2 to 1 clove garlic1 Tablespoon olive oil1 teaspoon onion1 teaspoon sea salt1/8 teaspoon cumin1/8 teaspoon black pepper

1. In a blender or Vita-Mix blend water, almonds and honey until smooth.2. Add in the rest of the ingredients and blend until creamy.Corn Chowder2 1/2 cup almond milk

5 ears corn on the cob, shaved1 small avocadoSea salt to tastePut aside one handful of corn. Blend everything else in a blender. Pour into a bowl, add the handful of corn and stir adding sea salt to taste.

Spinach soup1 avocado1 cup water or veggie stock2 cucumbers (unwaxed)1 cup fresh raw spinach2 green onions1 clove garlic

1/2 red bell pepperBragg's Liquid Aminos or Celtic sea salt to taste1/2 tsp. Garam Masala1/2 tsp. Curry SeasoningFresh lime juice to tasteBlend avocado and half the water or stock and puree...then add rest of ingredients one at a time, blending to desired thickness and thinning with remaining water if desired. You can also add a couple of minced sun-dried tomatoes too. WARM SLIGHTLY OR COLD!

Mushroom soup1/2 c. water1/4 c. almond butter

1 1/2 c. mushrooms, quartered1 Tbls. Liquid Aminos1 pinch of salt4 Tbls. finely chopped mushrooms

Use as soup or drizzled over burgers, loaves pates or stuffed mushrooms. Can bewarmed over low heat in a double boiler until warm (not hot!) to the touch.

In a blender, combine the water and almond butter, and blend. Add the quarteredmushrooms, liquid aminos and salt. Blend


18/22

until smooth. Pour into individual bowls and top with finely chopped mushrooms.Yields 1 cup.

Rawssian boschtBlend:2 c. water3 beets1 small piece ginger root3-4 cloves garlic6-7 bay leaves

Pour mixture into a large bowl.Blend:2 c. water2 carrots2 stalks celery2 T. Apple Cider Vinegar1 T honey1/2 c. olive oilsea salt to taste

Blend together for 30 seconds. Add 1/2 c. walnuts and blend on low speed quickly so walnuts are not completely blended.Grate:

1/4 head cabbage1-2 carrots1 bunch parsleyAdd grated ingredients to blended mixtures and serve.Serves 7 - 10

Raw chili1-1/2 c. sun-dried tomatoes and the 2 c. of soaking water(Soak for two hours)1 T. honey1 T. olive oil1 T. onion powder c. Nama Shoyu or Tamari

1 to 2 cloves garlic2 T. fresh oregano2 t. chili powder1 t. cumin2 t. Apple Cider VinegarFeathers from the portabella mushroomsMix this all in a blender.Pour sauce over the base, mix well and serve.Sprinkle with cayenne pepper for a hotter sauce.This will stay fresh for a week in the fridge.**To defeather a portabello: cut off the gills - the black things that are on the underbelly. You still use them, but separately.

Fiery lava BLEND1 1/2 cups fresh carrot juice1 T mint leaves1 tsp jalapeno1 tsp ginger1 tsp garlic1/3 cup avocado2 tsp olive oil2 T Nama Shoyu (or 1.5 tsp Celtic sea salt)


19/22

1 T basil leaves.

GARNISH with2 T. diced avocado2 tsp. chopped mint leaves2 tsp. diced red bell peppers2 tsp. chopped scallions.

Pour into serving bowls and eat immediately!

Marinated mushroomsPortabella mushrooms, chopped into 1/2 inch squares1/4 c. Nama Shoyu1 T. Apple Cider Vinegar1 T. dried basil

Marinate mushrooms in sauce for 12 hours. Serve as a side or topping to any meal. EXCELLENT!

Pesto and tomatoes1 1/2 c. soaked, blanched almonds (or soaked walnuts)6-10 oz basil (to taste)5-6 garlic cloves1 tsp. salt

1/2 - 1 c. parsley (optional)olive oil (to taste)Blend nuts first, then blend everything but olive oil in food processor. Drizzleoil in until you get the consistency you want. Serve over slices of roma tomato.

Makes about 2 cups.

Pesto stuffed mushroomsServed warm out of the dehydrator, these are heavenly! These taste like a soft,breaded, cooked, stuffed mushroom.

14 + button mushrooms, washed and stemmed

Stuffing:

1 cup walnuts1/2 cup pine nuts2 cups basil1/2 cup olive oil3 cloves garlic1/2 teaspoon sea salt

Place mushroom caps top side down on a plateBlend all stuffing ingredients in a food processor until smooth.Scoop a small amount of stuffing into each mushroom cap.

Dehydrate at 105 degrees for 5-6 hours, or until soft.

Veggie marinadeVeggiescherry or grape tomatoessun-dried tomatoesportobella mushroomsred onioncarrots


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Chop all veggies into bite-sized pieces.

Marinade:Sweet and Sour Ginger Dressing

Mix veggies and dressing in large bowl and marinate overnight. YUM! You will bethe hit of the party if you make this. An excellent alternative is to just marinate portobella mushrooms, if you want a more simple veggie marinade.

Sweet and sour ginger dressing1/2 cup Apple Cider Vinegar1/2 cup olive oil1/4 cup Shoyu5 tablespoons honey1 teaspoon garlic powder1 teaspoon minced fresh thyme1 teaspoon minced fresh ginger1/8 teaspoon cayenneMakes about 1-1/4 cupPlace all the ingredients in a glass jar with a tight-fitting lid and shake to combine. Refrigerate.

Raw falafel

1 1/2 c. sprouted chickpeas (garbanzo beans)1 c. sprouted sunflower seeds1 Tbl minced garlic2 c. fresh cilantro, chopped1/2 c. tahini1/4 c. Nama Shoyu or 1 Tbl Celtic sea salt2 Tbl fresh parsley1/2 c. chopped onion1/2 c. fresh-squeezed lemon juice1/2 c. olive oil1 1/2 tsp. Curry Chutney1 1/2 tsp. cumin2 tsp sun-dried lime

Combine all ingredients in a blender and blend well. Form blended mixture into 1-inch by 3-inch elongated patties, place them on an oiled mesh dehydrator sheet,and dehydrate for 8 hours at 90 degrees. When the falafel patties are done theyhave a nice crust on the outside and are moist on the inside.

Raw sushiThe Perfect "Rice"1 and 3/4 cups peeled fresh parsnips3 tbs. macadamia nuts3 tbs. pine nuts1 tbs. flax or hemp seed oil1 1/2 tbs. agave nectar

2 tbs. lemon juice1-2 pinches Celtic sea salt1 tbs. raw soy sauce or south river miso

Process in the food processor until rice-like. Set aside.

Marinated Veggies for Sushi1 medium carrot, peeled and cut into 1/4-inch-by-3-inch matchsticks1 red bell pepper, cut into 1/4-inch-by-3-inch matchsticks1 stalk celery, strings removed, cut into 1/4-inch-by-3-inch matchsticks


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1 scallion, white and pale-green parts, cut into 1/4-inch-by-3-inch matchsticks1 cucumber cut into 1/4-inch-by-3-inch matchsticks1 yellow zucchini cut into 1/4-inch-by-3-inch matchsticksMarinate everything for 1-2 hrs. in3 tbs. sesame oil1 tbs. black sesame seeds1 tbs. raw soy sauce or 2 pinches of salt2 tbs. lemon juice

Keep in the fridge until read to use.

Extras1 avocado julienned1/2 cup sprouts (ginger sprouts are yummy, alfalfa sprouts, sunflower sprouts, etc..)

WasabiCombine fresh mustard green juice with fresh horseradish puree

10 Steps to Making SushiStep 1: Take a sheet of nori and place it onto a clean smooth surface.Step 2: Spread 2-3 tbs. of the rice mixture on to 1/4th of the nori sheet.Step 3: Make a little indent and put 1-2 tbs. of the marinated veggies on top.Step 4: Top that with a few pieces of the julienned avocado.

Step 5: Take 2 pinches of the sprouts and place it on the avocado and the rice.Step 6: Get a mini spray bottle or a pastry brush with a bit of water with a pinch of sea salt, and brush the top part of the sushi.Step 7: Roll it up! You can roll the sushi with a sushi mat or use your fingers.I like to use my fingers. Use your thumbs and fingers and roll it up, when rolling, tighten the roll everytime.Step 8: Let the roll sit for 5 minutes before cutting.Step 9: Using a serrated knife cut the nori roll into 5-6 equal parts. Use a see-saw motion with a serrated knife to make it a perfect smooth cut.Step 10: Place nori rolls on a platter and garnish with garlic chives, edible flowers, sesame seeds. Serve with freshly grated wasabi and raw soy sauce.

Zucchi-ghetti with marinara sauce

Angel hair zucchi-ghetti:Finely shred 2 medium zucchinis in the Spiral Slicer.Marinara sauce:2 c. tomatoes1 tsp peeled ginger1 Tbl peeled garlic1 hot pepper1/4 c. fresh basil leaves1/4 c. fresh oregano leaves1/4 c. Nama Shoyu or 1 tsp Celtic sea salt

3/4 c. hemp oil5 pitted sun dried olives1/2 c. sun-dried tomatoes2 Tbl hemp seed nutsjuice of 1/2 lemon

Mix in blender until well liquefied.

Garnish:Top with spearmint leaves and cubed red bell peppers & tomatoes and side-dress w


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ith cress leaves.

Fresh pack cucumber dill pickles10-14 whole pickling cucumbers, approx. 2 inches long, scrubbed3 sprigs dill2 cloves garlic1/2 cup fresh lemon juiceCold water

1. Pack a sterilized jar with the cucumbers, dill, and garlic in alternating layers, leaving 1/4-inch of headspace.2. Pour the lemon juice over the cucumbers. Fill the jar with cold water.3. Seal and refrigerate. These will keep for at least 6 weeks. Serve and enjoy!

Fruit leathersUse any of the recipes below and mix in food processor until pureed. Pour on teflex sheet. Dehydrate at 105 degrees for about 12 hours, or until able to easilypeel off teflex sheet. Use pizza cutter to cut into 2" x 5" sheets and store inair-tight snack-sized Ziploc baggies. ***Dehydrating time depends on thickness of puree on teflex sheet.

Apple Kiwi Banana5 Gala apples

3 Kiwis1 banana1 Tbl honey (optional, added sweetness)

Strawberry Apple6 large strawberries3 Gala apples2 Red Delicious apples1 banana1 Tbl honey (optional, added sweetness)

Apple Banana5 Jonathan apples

2 bananas1 Tbl honey (optional, added sweetness)

Blackberry2 c. fresh blackberries1 banana2 Tbl honey (optional, added sweetness)

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