Chia-Sunflower-Pepita-Sesame Endurance Crackers
These could probably be made raw in the dehydrator.
From Oh She Glows.
These Endurance Crackers are extremely light and crispy while providing long-lasting energy. They are also vegan, gluten-free, soy-free, nut-free, sugar-free, and oil-free to boot! Feel free to change up the seasonings and spices as you wish. Nutritional info follows.
Yield: 22 large crackers
- 1/2 cup chia seeds*
- 1/2 cup sunflower seeds
- 1/2 cup pepita seeds (or pumpkin seeds)
- 1/2 cup sesame seeds
- 1 cup water
- 1 large garlic clove, finely grated
- 1 tsp grated sweet onion
- 1/4 tsp kosher salt, or to taste
- Herbamare & kelp granules, to taste (optional)
1. Preheat the oven to 325F and line a large baking sheet with parchment paper.
2. In a large bowl, mix the seeds together. In a small bowl, mix the water, grated garlic, and grated onion. Whisk well. Pour the water mixture onto the seeds and stir until thick and combined. Season with salt, and optional Herbamare and Kelp granules, to taste. Add spices or fresh herbs if you wish.
3. Spread the mixture onto the prepared baking sheet with the back of a spoon until it’s less than 1/4 inch thick. Not to worry if a couple parts become too thin, you can just patch them up.
4. Bake at 325F for 30 minutes. Remove from oven, slice into crackers, carefully flip onto other side with a spatula. Bake for another 30 minutes, watching closely after about 25 minutes. The bottoms will be lightly golden in colour. Allow to cool completely on the pan. Store in a container or plastic baggy.
Note: See the bottom of this post for where you can purchase chia seeds.
Nutritional Info: (per cracker, makes 22 large crackers): 77 kcals, 6 grams fat, 4 grams carbs, 0 grams sugar, 3 grams fibre, 3 gram protein.
Raw Savory Sunflower Seed Dressing
From Choosing Raw.
As you all know, I’m fanatical about raw dressings. Salad and raw veggies are at the base of any semi-raw diet, and they’re a lot tastier and more fun when they’re slathered in dressings that are delicious. I have so many I love (my soon to be updated recipe tab lists just a few), and they all add different character to my nutrient dense salads, my raw collard wraps, and my veggie dipping plates. They range from the rich (raw caesar) to the light (zucchini dressing). This one is a perfect in-between: the sunflower seeds add creaminess, but it’s not overly thick, and the flavors are light and bright from lemon and fresh herbs. Enjoy it on any salad, or as a tangy and refreshing vegetable dip.
Savory Sunflower Seed Dressing with Herbs (Raw, Vegan, can be gluten or soy free depending on whether you use nama shoyu or tamari)
Makes 1 1/2 cups
1/2 cup hulled sunflower seeds
1 cup water
3 tbsp fresh lemon juice
1 tbsp Bragg’s, nama shoyu, or tamari
1 tbsp dried parsley
1 tsp dried dill OR basil
1 tsp dried oregano
1 tsp agave nectar
1/2 tsp minced garlic
Put all ingredients in a high speed blender, and blend till creamy and smooth.
Texture is important with dishes like this —you don’t want to overprocess the cauliflower or the final dish will have a wet, mushy mouthfeel. It’s best to stop when you think it’s still a little underprocessed and taste it. You can always process it more, but there’s no way to undo it if you’ve gone too far.
From Gone Raw.
Servings: Makes 6+ cups
This rice is as close as you’ll come to real fried rice. It’s got the right balance of mouth feel and taste, and it was a winner here at the house, even with Mr. Picky. You’ll find this serves 3 VERY generously, or four, with a side dish. Feel free to serve it very cold as a salad, or slightly warm, as I’ve suggested, for an authentic Fried Rice.Ingredients:
1 Head of CauliflowerPreparation:
1 ten ounce package peas, thawed, or fresh peas
2 tablespoon onion
2 clove garlic
¼ cup cilantro or flat leafed parsley
1 inch of lemongrass
3 tablespoon olive oil
a drizzle of sesame oil, optional
2 teaspoon ginger, grated
nama shoyu, Braggs, or gf tamari
1 cup hulled sunflower seeds
In the bowl of your food processor, pulse cauliflower into ‘rice’ and place in a bowl.
In the FP, pulse the onion, garlic, lemongrass, and cilantro or parsley until finely minced. Place in bowl.
Place peas in bowl. Stir all ingredients together.
Drizzle with oils and nama shoyu. Stir in sunflower seeds.
Heat on very low heat ina saucepan, stirring contstantly until just warm to the touch, or place in dehydrator for 30 minutes.
Nori Almond Sticks
This seems to be the recipe for the nori rolls in the video by Chef Adam Graham that I reblogged earlier.
Nori Almond Sticks
1 C almond (soaked)
1/2 C sunflower seed (soaked)
1/4 pumpkin seeds
1/4 C sts water
1 T ACV
1 t turmeric
¼ t ground black pepper
2 T ground chia seed
1 clove garlic, pressed
1 pinch cayenne
10 Nori sheets – cut in half across the grain
2 T lemon juice (to moisten nori)
Process the above ingredients into a thick paste. Spread a bead of paste on the cut nori sheets and roll. Moisten the edge of the nori and seal it. Dehydrate at 125 for 3 hours then lower to 115 and continue dehydrating until completely dry. 10-12 hours. Nori sticks can be cut in half after dehydrating.
Raw Almond Curry Nori Sticks
I wouldn’t bother peeling the skins off the almonds — to the best of my knowledge, once they’re soaked it’s not necessary. If you do want to peel them, you’ll need to hot-soak them (the raw equivalent of blanching).
And as far as dehydrating goes, something like this seems like it’d be a useful staple for when one’s on the go with no access to refrigeration. In a situation like that, I’d rather eat something dehydrated and drink more water, if the other choice is “take my chances on what I can find while I’m out that’s raw and vegan”.
I like that the Nutritional Info section on this recipe is not “here’s how much fat, here’s how much sodium”, it’s “here are some of the healthy and nutritious components of these whole foods!” From HKitchen.
Prep: After having soaked the almonds for 4 hours, peel the shell off (just squeeze, it will come right off after soaking). Throw away the shells, which contain a little bit of toxins. In a food processor, place the almonds, walnuts, sunflower seeds, and grind them all until they are very finely chopped and mixed. In a medium mixing bowl, pour the nut mix from the food processor. Add the rest of the ingredients and blend well with a flat wooden spoon. Take a nori sheet (with the lines going straight in front of you) and cut it into three long sheets. Turn them sideways with the glossy part at the top and place the curried almond mix along the first line. Roll it up like the picture above, and before you finish rolling seal the end (on the inside) by adding a little bit of water with your finger. Fnish rolling them up and they will seal right up with the bit of moisture from the water on the nori. VOILA.
You can cut them in half and eat them right away or put them in the fridge in a sealed container for later. Some people put them in the dehydrator but the more you eat foods that are not dehydrated the better, they take to much water away from your body and this means you will have to be diligent about drinking lots of extra water lest you want dry skin.
Note: If you want to change the flavor to Mexican, Italian, Thai or any other cuisine style, use your fave organic spices instead of curry powder to give this snack the taste you love. Once you are knowledgeable about nutrition don’t be afraid to have fun with meal preparations by being creative and adding your own twist to this or any other recipe.
Nutritional Info: First of all, almonds are the only alkaline nut and technically a seed, which is why they have so much nourishment. Almonds are high in monounsaturated fat, which actually helps lower your LDL-cholesterol and reduce your risk of heart disease. Besides the healthy fats, almonds also contain a hefty amount of Vitamin E, an extraordinary antioxidant that keeps your skin youthful, relieves symptoms of arthritis (and other inflammations), reduces the risk of prostate cancer in men and can inhibit the the growth of breast cancer cells. Also, 1/4 cup of almonds contains 99 mg of the mineral magnesium. The body contains over 300 different enzymes that require magnesium in order to function; this mineral also relaxes your nerves and muscles, builds and strengthens bones and keeps your blood circulating smoothly. The language of the Universe and Nature is symbols, and a walnut looks like a brain…nuff said. Walnuts are 60% to 70% omega-3 fatty acids (the body does not manufacture it), which contribute to the promotion of better cognitive function, have anti-inflammatory benefits, and give neurons quality oil for better communication from neuron to neuron. Walnuts also have an antioxidant compound called allagic acid. This compound supports the immune system and it seems to have several anticancer properties. Sea veggies like nori are an excellent source of iodine. Iodine is essential for the production of thyroid hormones that regulate metabolism in every cell of the body and play a role in virtually all physiological functions. Nori is also rich in Vitamin K, folate (prevents birth defects), magnesium, iron and calcium, and the B-vitamins riboflavin and pantothenic acid. It is also a fat and cholesterol-free food, and a good source of Vitamin C.
Citrus-Spiked Raw Granola Bars
Originally from Rawxy; found via Raw Food Home Recipes.
Citrus Spiked Granola Bars
Yield – 12 bars
.5 C pumpkin seeds
.5 C sunflower seeds
.5 C hemp seeds
.5 C ground flax seeds
.25 C coarsely ground almonds
.25 C coarsely ground brazil nuts
.25 C chia seeds
.25 C dehydrated coconut
zest from one orange
zest from one lemon
1 orange peeled
3 medjool dates (soaked, pitted)
juice from one lemon
2 packets of stevia
.25 C purified water
.5 tsp sea salt
In a large bowl, combine the first set of ingredients and set aside.
In a high-speed blender, combine the second set of ingredient until smooth in texture.
Combine the wet and dry ingredients by hand and mix well.
Using a spatula, carefully spread mixture on a non-stick dehydrator sheet. While wet, slice bars into 12 equal sections (I like using a pizza cutter).
Dehydrate at 105 degrees for about 5 hours and then flip to mesh dehydrator sheet. Let dehydrate another 8 hours until firm.
Ginger Kreamy Kelp Noodles
From Sweetly Raw.
Ginger Kreamy Kelp Noodles
Creamy noodles, crunchy veggies, and flavored seeds - the perfect combo for me. I like lots of textures in a dish. Dehydrating them for a while makes the noodles really soft and brings all the flavors together even more.
1 package kelp noodles
Veggies of your choice, sliced such as:
Baby bok choy
Chopped cashews, raw peanuts, or sunflower seeds
Raw Nori Cigars with Gingery Sunflower Seed Pate
And me with a package of nori in the pantry. How convenient!
From Choosing Raw.
The following snack succeeds. It’s portable, easy to make, delicious, and packed with vital nutrition in the form of healthy fats, Vitamins E, B1, and B5, and protein. It’s also a good source of iodine, which most of us tend to skimp on in our diets. Best of all, and unlike most of my snacks, it’s not sweet: it’s a savory snack, and a welcome break from raw bars, fruit, and trail mix. Behold, the nori cigar:
These guys are inspired by a snack item at Bonobos. When Ricki visited NYC, she was so impressed with Bonobos raw nori cigars that she created a version of them over at her blog, Diet, Dessert & Dogs. Today, I offer you mine, made with a super simple (and versatile) sunflower seed pate.
Raw Nori Cigars (Raw, vegan, gluten free, soy free)
Yields up to 10
For the cigars:
- 5 sheets raw, untoasted nori
- 1 recipe gingery sunflower pate, below
Gingery Sunflower Seed Pate (Raw, vegan, gluten free)
Yields about 1 1/2 cups
1 1/4 cup sunflower seeds, soaked for at least 1 hr
Juice of 1 lemon
2 tbsp tahini
1 1/2 tbsp Bragg’s liquid aminos
1 tiny garlic clove, minced (optional)
1/4 tsp powdered ginger (more if you like the taste)
Black pepper to taste
Handful chopped scallions (optional)
1) Place all ingredients in a food processor and run motor till it’s relatively smooth.
2) With motor running, drizzle in enough water for the pate to be thick, but easy to spread (careful not to add too much!).
To assemble cigars:
Cut a sheet of nori in half. Spread each half with two generous dollops of pate:
Using a knife or spatula (I used an inverted spatula—great kitchen tool, if you don’t have one), spread the pate in a thin, even layer over the nori:
Beginning at the shorter end of the sheet, roll the nori carefully up to make a single cigar:
Keep working with all of the nori, until you’ve got about 8 or 10 cigars:
These guys are so easy to cut in half and transport! And in spite of their convenience, they make a nice presentation:
I recommend these for all of the snackers among you. And keep in mind that they’ll also be a perfect component of a nutrient dense salad; just chop two or three up and arrange them over your greens!
Ideas from the comments: add turmeric (1/8-1/4 tsp) for the color; replace some of the nuts with buckwheat for increased crispiness (although it’ll affect the flavor). From Raw Food Talk.
I just took these out of the dehydrator and they’re beyond good- cheezy, little spicy, trademark orange… and RAW!
The original recipe is from goneraw.com, I added a few things to it… and after a few hours in the dehydrator I scored them into little squares with a fondant cutter I found at Hobby Lobby, I’ll post pics soon…
* 1 C Sunflower seeds (soaked 4 hrs and dehydrated)
* 1 C Brazil nuts (soaked and dehydrated)
* 1 C Almonds (soaked and dehydrated)
* 1 big tomato
* 1 cup red pepper, diced *I used a whole red pepper*
* ¼ C ground flax *I left this out*
* 1 pinch cumin or to taste *I used about 1 tsp Cumin*
* 2 teaspoons salt or a bit less to taste *I used at least 2 tsp salt*
*I added 1 Tbsp taco seasoning*
*I added 1 tsp onion powder*
*I added 1 tsp garlic powder*
Process all ingredients and spread on teflex or parchment paper as thin as you like, after a few hours score with a pizza cutter and leave until dry on top then flip and leave until crispy (all day!) then eat eat eat!!!
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