Dehydrated Onion bread
1 cup of fermented rye (left over from the preparation of Rejuvelac)
1 cup of left-over veggie pulp from juicing
1 cup of ground flax seeds
1 cup of ground sunflower seeds
3 sliced large yellow onions
½ cup of Nama Shoyu
½ cup of olive oil
Thinly slice or chop the onions. Grind the flax and sunflower seeds and put them in a bowl. Add the rest of the ingredients, including the onions. Mix well with your hands, massaging the mixture. Allow the mix to settle for 30 minutes. You will need a dehydrator for this. (Or you could put the batter in a crock-pot or the oven at a very low temperature). Spread the mix on the Teflex sheets of the dehydrator and dehydrate for 24 hours at 105 degrees, then take out the Teflex sheets and flip over the bread and dehydrate for another 12 hours.
Nut/seed cheese with dill, parsely and seaweed
1 cup raw almonds/cashews or sun flower/pumpkin seeds– soaked overnight with filtered water.
Add ½ cup rejuvelac (or less) to promote the fermentation of the “cheese” and blend.
Add the rest of the ingredients, and mix well:
¼ cup Chopped scallions
2 chopped celery sticks
¼ cup Italian parsley
2 tbsp. kelp
1 ½ tbsp. dried dill
Allow the cheese to ferment for several hours in the oven with the pilot on
Equipment: Blendtec, bowl, knife, chopping board
Dandelion Greens Salad
1 bunch of dandelions greens
½ cup chopped mushrooms
3 chopped garlic cloves.
1 tbsp. amino acids (Braggs) made with fermented soy beans, raw apple cider vinegar.
Equipment: bowl, knife, chopping board
Zucchini Noodles with pesto
2 green zucchini
For the pesto, blend:
4 cloves garlic
2 bunches cilantro or basil
1 tbsp. amino acid
1/3 cup olive oil
A handful of pine nuts
Mix zucchini noodles with pesto
Add nutritional yeast or rice parmegian
Equipment: Spirooli, Blendtec, bowl
Hemp Seed Crusted Raw Chili Fudge
8 soaked dates or raisins
¾ cup of raw hemp seeds
Process dates and mix with hemp seeds and cover a 8×8 glass plate, spread evenly. Refrigerate.
1 cup liquefied raw coconut oil
1 or 2 chiles
¾ cup of raw honey or maple syrup or agave
1 cup raw cacao powder
Process or blend liquefied coconut oil and chiles. Add the raw honey and mix. Slowly add the cacao powder and mix until smooth. Pour fudge into glass mix on top of the hemp crust. Chill for 30 minutes.
Equipment: Cuisinart, Vitamix, bowl, glass container