Broccoli & Mushrooms With Garlic Brown Sauce

Broccoli & Mushrooms With Garlic Brown Sauce

I Love Chines food and this is a grate dish!!! - Marinating followed by dehydrating softens the broccoli and onions nicely, and the mushrooms are just yummy.

2 servings

2 heads broccoli

8 oz mushrooms

1 medium onion

sesame seeds

3 tbsp olive oil

3 tbsp balsamic vinegar

3 tbsp agave

2 cloves garlic, pressed or finely minced

1 tsp paprika

1/2 tsp salt

1/2 tsp pepper

red pepper flakes to taste

Mix together the olive oil, agave, balsamic vinegar, garlic, salt, pepper, and paprika. Chop the broccoli into bite sized pieces, and diced the onion. In a Zip Bag, put the broccoli, mushrooms and onion. Pour the marinade over, shake to coat, and let sit overnight in the refrigerator.

An hour before serving, dehydrate on plastic or teflex sheets. About an hour should make these warm and slightly softened. Sprinkle with sesame seeds and, if you like it spicy, add a pinch of red pepper flakes.

Mango Bread

Mango Bread

Makes 1 loaf

2 cups Sprouted spelt

1/2 cup chopped apples

1/2 mango, peeled and seeded

2 large dates, pitted

1/3 cup fresh- squeezed-orange juice

2 tablespoons olive oil

1/4 cup maple syrup, agave or honey

2 tablespoons mango cubed

2 tablespoons apples or other fruit, diced

In a food processor, puree the ingredients except mango and fruit cubed and dice.

Transfer the mixture to a bowl and stir the cubed mango and diced apples.

On a solid dehydrator sheet, form the pureed dough into a loaf about 1 1/2 inches tall, 3 1/2 inches wide and 6 inches long. Dehydrate at 90° for 13 to 17 hours. When you take the loaf out of dehydrator it should be crisp on the outside and moist on the inside.

And definitely make more than one bath! is really good!!!

Coming Soon!!!

Since an image is worth a thousand words... coming soon!!!!!

Raspberry Salad

Cashew Cheese

Spinach Cream Soup

Mango Bread

lasagna

Breakfast Buckwheat Coco Puffs

Breakfast Buckwheat Coco Puffs

4 servings

ingredients

1 cup buckwheat groats, soaked

2 ripe bananas

3 tbsp carob chips or carob powder

1/2 tsp vanilla

1/2 tsp salt

Rinse one cup buckwheat groats and then soak in about two cups water for 5-6 hours or overnight. Rinse the buckwheat groats well.

In a food processor with the S blade, add the banana, carob or carob powder, vanilla and salt. Process for a minute or two until very creamy. Fold into the buckwheat groats. Then spread the mixture in clusters about 1/4 inch thick on the teflex or plastic sheets in a dehydrator. Dehydrate for about 4 hours, then turn over and dehydrate for another 2-3 hours. Serve with 1/2 cup almond milk.

Very Berry Salad

Very Berry Salad

Ingredients for 1-2 servings

-150 gr wild blackberries
-250 gr strawberries, halved
-1/2 pomegranate, seeds
-1 bunch arugula leaves
-2 tbsp raw sesame seeds
-2 tbsp raw pine nuts
Minty Vinaigrette
-2 tbsp white balsamic vinegar
-5 tbsp olive oil
-1 tsp agave syrup
-pinch of salt
-fresh ground pepper
-5 fresh spearmint leaves

Add all the salad ingredients in a bowl.Blend the dressing and pour on the salad. Sprinkle with sesame seeds and pine nuts. Enjoy!

Almond Crackers and Cheese

Today I did this great crackers for the first time and they are really good.

The reason is because this weekend I will tray to make some Raw Cheese for

the first time I will let you know how it goes.

Almond Crackers

1 Cup almond flour - Almond pulp is the pulp left over from making almond milk. Alternatively you can just grind up some almonds in a food processor.

1/2 cup pecans

3 tablespoons olive oil

1/4 cup flax meal or golden flax meal for a lighter color

1 medium zucchini, peeled & roughly chopped

1 tablespoon lemon juice

2 tablespoons nutritional yeast

1/2 teaspoon salt

*Grind all ingredients in a food processor until smooth.

*Spread thinly on a non-stick dehydrator sheet.

*Dehydrate for 2 hours, remove from non-stick sheet and score into individual crackers.

*return to dehydrator on a mesh tray until crispy.

Cashew Cheese

You'll be pleasantly surprised!

First time doing Raw Cheese and I'm truly surprise how good it taste, is very good with Almond crackers, I'm going to try to do some Raw lasagna with this cheese.

Spicy BBQ Kale Chips

Their flavor is so wonderfully complex; a perfect balance of salty, sweet, sour and spicy. "These are incredible! ". That and the fact that I

love them these Spicy BBQ Kale Chips are Good! ;-)

Spicy BBQ Kale Chips

1 head organic kale, torn

2 chipotle chilis, soaked (seeds removed)

1/2 cup soaking water from chipotle chilis

2 tablespoons olive oil

3 tablespoons nama shoyu/tamari

2 tablespoons apple cider vinegar

1 teaspoon paprika

2 teaspoons cumin

1 teaspoon garlic powder

Pinch cayenne

1 cup sun- dried tomatoes , soaked

1 cup soft dates

- Blend all ingredients in a high - speed blender until smooth.

- Thoroughly combine the kale a sauce in a bowl until all the kale is coated.

- Evenly scatter the kale on a non-stick dehydrator sheet in a way that will allow the air to circulate around it.

- Dehydrate at 105 degrees F for around 10 hours. Remove from the non-stick sheet, transferring to a mesh sheet and continue dehydrating until the kale is completely dried out.

Russell James, recently applied his culinary expertise to this popular snack. (Make sure to watch his video here!)