Tag: raw in winter

Juicy Crackers

January 5th, 2011 · Marie-Claire · All About Raw Food, Ravishing Recipes, Ravishing Winter Recipes 18 comments - Tags: , , , , , , , , , ,

Juicy Crackers

When you juice a lot you will often wonder what to do with all the pulp. Throw it away in a garbage bag? Throw it out on your compost? Feed it to the pets? Crackers are a wonderful, tasteful, economic solution and will save you a lot of money.  Just think of what one small pack is costing and you will know how much.

Juice all day long and make a tray in the early evening for a nice and warm breakfast the next morning. This makes a lovely recipe for early, dark winter mornings when you are aching for some warm comfort while the house is warming up.

The principle is very easy and you can add whatever you like. As each juice and the variety of  juices you make throughout the day is different, each tray of these crackers will have its surprising tastes. A good timing to make a new batter is around 5 or 6 pm or when you stop juicing. You will still have the time to flip your tray after the first drying period of 4 to 5 hours. Then you can go to bed with a smile. The dehydrator will do the rest overnight while you are having juicy dreams.

Deep Purple

TOOLS YOU NEED

  • A juicer
  • A dehydrator or oven
  • A large bowl
  • A wooden spoon or a spatula

INGREDIENTS

  • The pulp of your daily juices
  • 1-2 C grind flax seeds
  • 1 C grind nuts to your choice
  • Herbs and seasonings which fit to the taste of the pulp
  • Sea salt to taste
  • Some pure water or original juice, depending on how much pulp you have

THE MAKING OF…

  • If you like your crackers  with a “clean” color, don’t mix the pulp of the different juices you made but separate them
  • If you don’t mind mixing, stir the pulps until well mixed
  • Grind the nuts you like in your crackers and throw the flour in the bowl with the pulp
  • Add the herbs and seasonings you think will fit with the taste of the crackers, spicy, Mediterranean or sweet…
  • Taste, taste, taste and adjust until you say “Mmmm!
  • Grind your flax seeds and mix everything very well
  • Now add the water or juice you need to have an easy consistency to spread out on your tray
  • Spread the batter on a teflex sheet or parchment paper and make squares so you can break them easily when ready
  • Place the tray in your dehydrator
  • If you don’t have a dehydrator, you can use an oven on the lowest temperature, not higher than 118°F or 42°C . Leave the door a little bit open so the water can evaporate and your crackers will be crunchy
  • If you put your tray in around 5 or 6 pm, you can still flip it over after 4 to 5 hours
  • Let it dehydrate until the next morning and they will be perfect for breakfast

Try out what you like. This basic principle works for every pulp and you will have fun creating your own recipes. Enjoy your creations!

Green Juicy Crackers

Marinated Mushrooms

December 6th, 2010 · Marie-Claire · All About Raw Food, Ravishing Recipes, Ravishing Winter Recipes 20 comments - Tags: , , , ,

Raw?

Winter, snow, freezing wind… I am aching for warmth inside of my body. Sure, my green smoothies help but when dinner time is there, I want more. I bet you do too! I learned that when you cheat your ‘eye’ with the food you make, you feel warmer just by looking at your plate. Making or finishing off dishes with raw food that is looking as if it is cooked is a trick that works every time. How you can change that raw view into a softened, wilted look?

It is very simple. Marinate your vegetables. Slice them very small, cover them up with olive oil, add a spoon of hemp oil for great omega’s and… you know what? Let me put it down here in a simple, fast and delicious recipe for two persons. This is a lovely side dish which combines so well with nori rolls or on top of a pizza or pasta to get that cooked look or simply mixed with salad.

TOOLS YOU NEED

  • A sharp knife
  • A large bowl
  • A (wooden) spoon
  • A dehydrator or oven (optional)

Organic Mushrooms

INGREDIENTS

  • About a half pound of mushrooms to your choice
  • Enough olive oil to moist the mushrooms (be generous)
  • A TBS of hemp oil or sesame oil (optional)
  • A big bunch of finely chopped parsley
  • Whatever herbs that can enhance that wild taste of mushrooms; chive, rosemary, thyme, oregano… (optional)
  • Sea salt to taste
  • A tsp of kelp granules (optional but great if you have thyroid issues)
  • Juice of a half lemon
  • Some apple cider vinegar (optional if you added lemon juice but a nice touch)

Wild herbs to add

THE MAKING OF…

Sliced

  • Chop up the mushrooms into fine slices and throw them in a large bowl

Pour enough olive oil to cover up

  • Pour your oil generously over them so they can soak in it

Add your herbs and other ingredients

  • Add the herbs of your choice, the salt, the lemon and apple cider vinegar and enjoy the odors!

Mix well and let sit

  • Mix well with a spoon or your hands
  • Taste if it is to your taste and add what you want more in there
  • Set it away for about twenty minutes; the mushrooms will wilt and start looking cooked!
  • For maximum effect; put it on a tray with teflex sheet and warm it up for an hour in your dehydrator
  • Add some extra olive oil so they still stay moist while dehydrating

TIPS

  • You can easily make one pound  of these marinated mushrooms. They will be even better the next day!
  • You can add them with another recipe then and they will give another extra dimension
  • You can marinate whatever you like to look cooked; peppers, eggplant, zucchini, tomatoes …

Enjoy your uncooked, cooked looking dish!

Mixed with cherry tomatoes