Recently I stayed at Vibrant Health Institute for a week and enjoyed many wonderful raw vegan recipes. I received a recipe that Chef Pat uses there and the crackers are yummy! I took the recipe home and modified it and am sharing it here.
www.goneraw.com Makes 6 cups. Ingredients
- 3 cups water
- 10 mint leaves (I like spearmint)
- 3 cups nut milk (almond, walnut, etc.)
- 1⁄2 teaspoon cinnamon powder
- 1⁄4 teaspoon ground cloves
- 1 teaspoon ground ginger
- 3⁄4 teaspoon ground cardamom
- 1⁄4 teaspoon black pepper, or to taste
- 1⁄2 cup raw honey or agave, (you may want to use less)
Serves 4 or more Ingredients
- 1 cup raw almonds soaked overnight
- 2 cups water
- 4 dates
- 1 teaspoon ground nutmeg
- pinch sea salt (optional)
- 1 rounded tsp non-GMO lecithin (optional)
(my comments are in the
1 cup sprouted almonds
3 -3 1/2 cups filtered water
1) Process almonds in the blender with 1/2 to 1 cup of water until well blended, then add balance of water and blend again.
2) Pour into a cotton or muslin bag or cloth and squeeze out all the milk. This is simple, plain almond milk. This milk can be enjoyed as is or flavored in various ways (see suggestions below). The left over almond pulp can be used to make Almond Cookies
Yield: almost a quart. Keeps for up to 5 days in the refrigerator. The Sweet Almond Milk (see below) keeps 1–2 days. After storage, the milk separates – so shake well before using.
Living Nutrition Magazine: http://www.livingnutrition.com/ by David Klein 1. Slice Zucchini into 1/4 inch "chips" 2. Dry the chips in a food dehydrator. (105 degrees recommended) 3. Eat the chips plain, dip into avocado or guacamole, or add to cold raw soups or salads.
www.goneraw.com Makes a few handfuls. Ingredients 6 yams 1/3 cup cold-pressed olive oil 1 teaspoon garlic powder 1 teaspoon cayenne 1 teaspoon celtic sea salt 1⁄2 teaspoon powdered cumin Preparation 1. In a food processor, slice the yams as thinly as possible. 2. Mix the olive oil and seasonings, then pour over the yams. 3. Massage oil into yams to make sure each is well coated. 4. Dehydrate until crispy at 115°F for about 12 hours.(Linda's note: you can dehydrate at 105º for a bit longer if that temperature is a concern for you.) The secret to this recipe is to get your yams thin, thin, thin. Otherwise, the chips can become more chewy than crispy. They're still good, but the crispy ones are the best!
http://www.living-foods.com/ by Bobbi Clinger Ingredients 4 c. sweet corn, fresh or frozen 1/2 t. garlic powder(opt) 1 t. chili powder(opt) 1 t. tomato powder(opt) Chop corn in food processor w/ "s" blade until fine. Add choice of seasonings "to taste" and process til combined. On dehydrator tray, spread about 1/8" thick. Score diagonally left to right, then across right to left into triangles, or preferred shape. Dehydrate about 5 hours, or to desired texture. These are super, and helpful for those with a previous "chip" tooth!
IngredientsPut the wheat berries, honey and bit of water in the food processor and blend until smooth. Then put in the 2 bananas and blend some more. This should be the consistency of somewhere between a pudding and a smoothie. Spread onto a teflex sheet or parchment paper - this won't cover the whole sheet - but about 3/4 of it. Double the recipe if you want to extend it over the whole sheet. Dehydrate at 105º for several hours. Flip after about 3-4 hours or so. Cut into 3 x 4" rectangles - or whatever size you want to make your crepe or cannoli shells.
- 1 cup sprouted wheat berries
- 1 Tablespoon honey
- 2 bananas
- 1/8-1/4 cup water