Jalapeño corn tortilla chips – from Raw Food Real World
3 cups fresh corn, from about 3 ears (or use frozen, thawed sweet corn)
1 1/2 cup red or orange bell pepper
1/2 cup onion
3/4 cup flax seeds
1/2 cup hemp seeds, optional
1 tbs fresh lime juice
1 – 2 jalapenos, seeds removed
1/2 tsp chili powder
2 tsp cumin
2 tsp sea salt
Directions:
In a food processor, chop the corn, bell pepper, and onion until smooth. Add the remaining ingredients and process until just combined.
Spread the dough thinly onto three Teflex lined dehydrator trays. Dehydrate at 115 degrees for 6 – 8 hours, or overnight. Flip the sheets over onto the tray and carefully peel away the liners. Score into chip shapes. Place back in the dehydrator for 4 – 6 hours, or until crisp. Store in an airtight container for a week or two.
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Amazing Carrot Bread
This is my favorite dehydrator bread so far...by far! I got a version of this on goneraw, but tweaked it here and it's perfecto!
Do ahead of time: pit & soak your dates, soak your pecans
Ingredients: makes 12 slices
3 medium carrots
1/2 apple
3/4 c pecans, soaked
5 dates, pitted, soaked
1/4 c ground flax seeds
dash salt
dash cinnamon
Preparation:
-Blend carrots and apple in food processor, set aside
-Blend dates and pecans in food processor, add to carrot apple mixture.
-Add flax to mixture.
-Add salt and cinnamon to taste.
-Add a little water if needed
Spread on dehydrator sheet about 1/4-1/2" thick. Score into squares with a wet knife. Dehydrate at 105 for 2 hours, flip it off the teflex, then dehydrate another 7 or 8 hours or until desired texture is achieved. DEEEELICIOUS!!
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2 head Kale, Washed and Torn
¾ cup Tahini
¼ cup Nama Shoyu
½ cup Cider Vinegar
½ cup Water
2 scallions
1 clove garlic
1 lemon (juice of)
¼ teaspoon Sea Salt
¼ cup Fresh Parsley
Preparation:
Place kale in a large mixing bowl. Combine the rest of the ingredients in a blender and blend until smooth to get a thick consistency. You may have to add more water. Pour over kale and mix thoroughly with your hands to coat the kale. You want this mixture to be really glued onto the kale. Place kale onto a Teflex sheet, on top of a mesh dehydrator screen, and dehydrate for 6 hours @ 115 degrees. You’ll need to use two trays. Rotate kale occasionally to dry uniformly.
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Flax Bread/Crackers - Karen Knowler
(These are bread or crackers, depending on how long you keep them in the dehydrator)
2 cups flax seeds
1 red bell pepper
½ cup sun-dried tomatoes
2 cups fresh tomatoes
Juice of 1 lemon
1 clove of fresh garlic +/or ½ large onion, chopped
Directions:
Blend all ingredients together in a food processor. Add water if a little too dry. Press mixture flat onto a Teflex sheet into a large square or rectangle, making sure that the mixture stands only a few millimetres tall. (The thicker the cracker the harder to eat and the longer to dry). Score the size of crackers you’d like with a knife or spatula before dehydrating. Dehydrate around 115°F - 125°F about 8 hours, and flip half way through. Dry to completion. Store in an airtight container, somewhere close to hand for when the cravings strike!
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Flax Bread/Crackers - unknown (if you know, tell me) :)
(These are bread or crackers, depending on how long you keep them in the dehydrator)
(These are bread or crackers, depending on how long you keep them in the dehydrator)
Blend together:
1 large onion, chopped
3 stalks celery, chopped
4 cloves garlic (medium)
2 tomatoes
1 tspn caraway seed
1 tspn coriander seed
1 tspn sea salt
Then add:
2 c golden flax seed, ground, to the blended mixture.
Put it in the dehydrator on teflex sheets for 2 hours at 115 degrees, then lowered it to 105, flip it off the sheets and onto the mesh, 'score' it so it snaps apart easily, and leave it in there overnight, (6-8 hours) and you'll wake up to a wonderfully aromatic kitchen!
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Pizza Bread - Alissa Cohen
Alissa Cohen calls it "the ultimate raw food wrap!" and goes on to say, "You will be able to make all kinds of sandwich rolls and wraps with this. If bread is something that has been hard for you to give up since going raw, wait until you try this! You will never again miss pita, sprouted breads or flat breads ever again!"
Ahead of time: soak sundried tomatoes 1 hour ahead.
Ingredients:
2 c ground flax
1 c almonds, soaked, ground fine
2 cups carrot pulp from whole carrots in the food processor...not juicer pulp)
1 cup diced red pepper
1/2 Tablespoon minced garlic
1/4 c parsley
1/2 c cilantro
1 1/2 teaspoon salt
1/2 teaspoon oregano
2 teaspoons Italian seasoning
1 Tablespoon fresh onion
1 teaspoon lemon juice
1/2 c water
1 cup sundried tomatoes, measured before soaking
Directions:
Combine flax, almonds, and carrots in a large bowl.
In a food processor, blend until smooth the sundried tomatoes, garlic, parsley, cilantro, and salt. Add this to the bowl with flax, almonds, and carrots. Add the remaining ingredients and mix together. Transfer this whole mixture back into the fp and blend until smooth. Pat into tortillas (large or small) on teflex sheets, about 1/4 to 1/2 inch thick. Dehydrate at 125 for a couple hours, then when you can easily do so, flip them off the teflex sheets onto the mesh screen and continue dehydrating for another 5 hours and check them at that time. You want to be able to roll these easily into wraps, not let them get crunchy. In the book, it says to dehydrate them 19 hours but honestly, I can't imagine the state they'd be in. Mine were good to go after 6.
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Falafel Tortilla - Russel James
great with Bean-less Falafels
3c peeled zucchini
3T olive oil
2t lemon juice
Pinch cayenne
1t ground coriander
1/2t salt
1/2c ground flax
• Blend all ingredients in a high-speed blender until smooth.
• Add flax meal and blend again until smooth.
• Pour mixture onto 2 dehydrator sheets and spread evenly into a circle on each
• Dehydrate for 8 hours at 105 degrees F, or until able to peel of the sheet.
• Once the dehydrator sheets are removed, return to the dehydrator for 30 - 60 mins, until both sides are dry to the touch but still pliable.
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Rawritos! -'Ertarox' from School of Rawk
These are quick, addictive, and yummy. They taste just like Doritos!
Before you start the recipe, you'll need to sprout sunflower seeds, which only sounds complicated. Just put seeds into a sprouter or jar and rinse a couple times a day and those little sunnies seem to really want to do their thing and overnight or so, little tails start sprouting and Bob's yer Uncle! So easy! Then all you do is rinse them well and use them. Personally, I then dehydrated them a few hours to dry them, but that's a personal choice.
3 cups sprouted sunflower seeds
4 cups frozen corn, thawed
*original recipe calls for 1/2 cup Braggs but I subbed 1/3 cup nama shoyu*
1/2 cup water
1/4 cup onion powder
1 tsp garlic powder
2 Tbsp taco seasoning
2 Tbsp chili powder
1/2 Tbsp nutritional yeast
Blend well in food processor and spread thinly onto two teflex sheets at 105. Flip them off the teflex after a couple hours or when it becomes easy to peel the sheets off, and at that time, score them and sprinkle them with a mix of 1/3 nutritional yeast, 1/3 taco seasoning, and 1/3 chili powder.
Return them to the dehydrator overnight, and into the next day...however long it takes them to become extremely crispy. They store in an airtight container in the fridge and if they become softer than desired, just re-dehydrate them before eating. They are so addictive that they didn't get to see the fridge at our house. Rawritos turn into a powdery, cheezy, and taco-y red corn chip...like Doritos!
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More to come...
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To PRINT these recipes, copy/paste them into WORD PAD rather than WORD. For some reason surely someone else knows, WORD pastes the green background as well and you'll waste ink just printing recipes. The solution is to open Word Pad and copy/paste and print from there.
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