Raw Food: raw cheese at breakfast

February 18, 2009 in breakfast, cheese, raw

Raw Food: raw cheese and other goodies (100% nut free!)

I have been working with our new dehydrator to create several types of crackers and fruit leathers. The goal is to understand what the drying process does to various foods and to test some of the recipes one finds on the web.

Everything I will ever make will be 100% nut free. We have a zero tolerance policy on nuts of any kind.

Note that coconuts are not tree nuts and do not present tree nut allergens so I like to use coconut flesh, milk, butter, water, and juice!

Raw food: KD posing

I definitely enjoy making all manner of smoothies and munching on salads but its also good to have some texture for the need to nibble on dense food stuffs. I want to forestall cravings for Lays potato chips!

To wit, today’s post is on what I ate for breakfast this morning. After whipping up some cheese grits and homegrown chicken eggs for the family, I pulled together this plate of crunchy goodness.

Raw Food: raw cheese and other goodies (100% nut free!)

I have a few slices of raw cow’s milk aged (5 years) cheddar cheese (Black Diamond) – notice I am not vegan, beta flax crackers (recipe here), sprouted wheat berry crackers, carrot ginger crisps, mango leather, and banana leather.

Recipes!

Sprouted wheat berry crackers (adapted from this recipe)

Ingredients:

  • 1/2 Cup organic wheat berries
  • pure water, as needed
  • 3 tablespoons organic shoyu
  • raw organic sunflower seeds, enough to sprinkle over top of crackers
  • 1 tablespoon olive oil, cold pressed, first press
  • 1 tablespoon lemon juice

Directions:
Sprout wheat berries (will take several days, I do it until primary shoot begins to emerge). Put sprouted grain in food processor, add the shoyu, lemon juice, and olive oil, process until the grains have been macerated. You might need to add a bit of water to get the mixture to macerate and form a dough.

Spread the dough onto paraflexx sheets in the shape of crackers (so that you will not have a hard time cracking them into shapes later).

Sprinkle with the raw sunflower seeds and press them into the surface of the crackers slightly.

Start dehydrating at 135F for an hour or so then turn down to 115F to dry over night. In the morning, flip the crackers and if they are still dark (not dried) underneath, put them back into the dehydrator until dry. Do not over dry. Store in a zip lock baggie.

Notes: When I make this next time I will add more shoyu and also sprinkle a bit of salt ontop as it goes into the dehydrator. Over time I will likely need this salt less but for now it seems this recipe needs that, for my taste.

Carrot Ginger Crisps

Ingredients:

  • 15 large organic carrots
  • 1 tablespoon shaved ginger
  • 2 tablespoons lemon juice
  • organic coconut water, as needed

Directions:
Peel and juice the carrots. Save the pulp, add to a blender jar. Add back in the carrot juice, lemon juice, and the ginger. Blend the mixture, adding the organic coconut water as needed to encourage a puree to form.

I almost killed my blender with my beta flax cracker recipe (began to smoke) and then this recipe was challenging for my run of the mill blender. Be careful with yours! Stop it often to mix the unblended stuff at the top down into the lower parts of the blender jar. You do not want this to be really juicy either.

Using an offset spatula (your very best of friends for a lot of these recipes), spread the puree/mix out onto the paraflexx sheets, might take 2 or more.

Dehydrate overnight at 115F. It goes fast so you might want to keep checking it, depending on your conditions.

Notes: the ginger is fantastic with this crisp! Its an intense experience and I am still thinking of how best to use it. Might be nice in salads, might make an interesting topping on another recipes.

Mango Leather

Ingredients:

Directions:
Peel mangos and remove flesh from pit, put into blender jar. Add lemon juice and then blend. Add coconut water as needed to help the puree loosen up just a bit without getting too juicy.

Using an offset spatula, spread the puree/mix out onto the paraflexx sheets.

Dehydrate 4 – 6 hours at 125F. Keep checking on it, depending on your conditions. Objective is a dried, slightly tacky sheet that is not so dry that it is brittle.

When done, remove from sheet, roll up in a parchment paper and store in a baggie in a cool dry location. I use a rolling pizza cutter to cut my leathers.

Banana Leather

Ingredients:

Directions:
Peel bananas and put into blender jar. Add lemon juice and then blend. Add coconut water as needed to help the puree loosen up just a bit without getting too juicy.

Using an offset spatula, spread the puree/mix out onto the paraflexx sheets.

Dehydrate 4 – 6 hours at 125F. Keep checking on it, depending on your conditions. Objective is a dried, slightly tacky sheet that is not so dry that it is brittle. This banana leather might dry sooner than this, keep an eye on it. Mine turned out a bit more like banana toffee which is not necessarily a bad thing!

When done, remove from sheet, roll up in a parchment paper and store in a baggie in a cool dry location. I use a rolling pizza cutter to cut my leathers.

Ok, there you go!

I know my limits in terms of diet and I know I need lots of texture.

These things should not be what you are eating 100% of the time. A raw food diet should consist of mostly simple fruits and vegetables, some seeds and grains, LOTS of water, and in our case, raw dairy.

Let me know if you try any of these recipes!

If you are interested in getting a dehydrator yourself I can tell you that I am just tickled pink with my Excalibur 9 tray dehydrator, the only one I have experience with.

Their page is at this link.