Raw Pizza Crust

Ingredients:

1 medium size cauliflower ( approx 4 cups of florets )

1 cup chopped spinach

1 cup finely grated carrot

1 large garlic clove

1/2 cup hemp seeds

1/2 cup nutritional yeast

1/2 cup crumbled nori seaweed ( the sheets used in sushi rolls ) 

4 tbsp ground flax + 12 tbsp water ( flax egg ) 

1 tsp salt

1 tsp pepper

** use organic when possible**

Method: 

Add the ground flax & water together. Stir and set aside to allow it to gel.

Add cauliflower florets to your mixer and chop till it resembles rice. Transfer to large mixing bowl.

Grate carrot, chop spinach, mince garlic, crumble the seaweed then add them to the cauliflower. 

Mix well so all the veggies are evenly mixed. 

Now add salt, pepper, nutritional yeast and mix again.

Finally add the flax egg. Once you feel it's all incorporated set aside.

I don't have an Excalibur so I need to take this time to cut parchment paper for mine, but that's ok, this allows the pizza mix to bind longer.

If you have an Excalibur then you can make 1-2 pizzas out of this recipe. Because my dehydrator is round, I need to divide this into 6. So small rectangle pizzas for me or call it flat bread. Either way dehydrate till you are satisfied with the dryness, but flip them half or when they do not stick to the paper. Mine was about 5 hours at this point.

 First in

 All done. 8 hours later 

Top it with all your favourite raw veggies & sauces

 

Hope you enjoy!

Zoodles & Kale Pesto

Was craving this today. Pesto pesto pesto, but with zoodles. Yummy and it hit the spot.

To make this, this is all you need:

Ingredients: 

1/2 cup sunflower seeds

2 cups kale/stems removed and saved for juicing

2 tbsp nutritional yeast

2 garlic cloves

1 tbsp fresh squeezed lemon juice

3 tbsp filtered water

1 small avocado

4 cups of spiralized zucchini 

Method:

Soak sunflower seeds for a couple of hours or overnight. I added my seeds to boiling water and let them soak for about 5 minutes as I prefer a crunchier texture.

Drain & rinse seeds.

Add all ingredients to your mixer/blender & blend to your desired consistency. Be sure to scrape down the sides of the mixer to make sure everything gets incorporated well.

Serve with the above zoodles or with veggies or your choice. How about on crackers, use as a pizza base, spread on a sandwich or add to your favourite pasta. Many options as there is with an dip. 

Hubby enjoyed his with some sauteed spinach, homemade sauerkraut & mashed potatoes. 

Hope you enjoy.

Seed Crackers

Making crackers is so much fun. I love the crunchy seeds in this recipe. Here is what you will need.

Ingredients

2 tbsp ground flax ( flax meal )

1 cup of mixed seeds -- pumpkin, chia, hemp, sun flower & sesame

3/4 cup of water

3 tsp braggs liquid soy

3 tsp maple syrup

1/4 tsp onion powder

1/4 tsp garlic powder

1/4 tsp salt

Method

Add all ingredients into a bowl, mix well and let sit for approx 15-20 minutes. Stir a few times while it sits to thicken up.

Add to your 115F dehydrator and allow approx 12 hours for the crackers to be done.

*** tip** score your crackers either from the start or after a few hours of dehydrating.

This will prevent the crackers from crumbling if cut when they are fully dehydrated.. 

Yup I forgot that process. But most turned out. :).. 

I really enjoyed these, hope you do too!

 

Served with my spinach artichoke dip which is also on the blog.

Corn & Carrot Cackers

I've been meaning to post more dehydrator recipes, but I as usual never write most of my recipes down. Part of the point of this blog was to create my own recipe book ( so to speak ). It's hard sometimes because I know what I want to make and I just start by grabbing ingredients and mixing it all up. That's the best and most fun for me. But then when I love something I made I can't ever master it again unless I do write it done. So here's one I loved!!! And wrote the recipe down. 

Ingredients:

1 cup carrots ( approx )

1 cup corn

1 cup kale ( as much as you can squish into the cup )

1/4 cup sun dried tomatoes ( in oil )

2 garlic cloves

1/2 tbsp fresh thyme

2 tbsp nutritional yeast

1/2 tsp salt

1/4 cup water ( filtered )

**use organic when possible

Method: 

Add all ingredients to your high speed blender ( I used my Vitamix ) and blend till the mx is puréed. 

Pour the mix onto your dehydrator sheet and spread it out evenly. At this point you can sprinkle with some additional toppings if you wish. I added a bit more salt, pepper, nutritional yeast and broccoli seed powder. The option is yours.

Dehydrate at 140 for approx 12 hours. 

Once done cut with a pizza cutter to the size and shape you desire.

I served mine up with some spinach artichoke dip. So yummy.

Enjoy!

Cashew Sour Cream

Ingredients

1 1/2 cups soaked raw cashews

2 tbsp nutritional yeast

2 tbsp fresh squeezed lemon juice

1/4 tsp salt & pepper each

1/2 tsp garlic powder

1/2 cup cashew milk ( for raw make your own or use water instead )

**use organic when possible**

Method

Blend all the ingredients in your blender or processor ( I used my Vitamix ) and purèe 

You can adjust the taste at this time if you wish for more of for example salt or lemon juice

Store in an air tight container in the fridge for up to approx 1 week

I love this recipe. We make it every week and put in on and in almost everything. Pizza, sandwiches, wraps, tacos, on toast and we use it also as a dip for veggies. 

Today we used some in our nori rolls. Hope you give it a try. Enjoy!

Raw Taco Dip with Dehydrated Crackers

Taco Base

Ingredients:

1 cup raw walnuts

2 cups (total) cremini & white mushrooms 

1 1/4 tsp braggs liquid soy

1 tsp garlic powder

1 tsp cumin

1/2 tsp chilli powder 

1/4 tsp smoked paprika 

** use organic when possible

Method:

Soak walnuts for about 4 hours or more, drain & rinse

Add all ingredients to a food processor and chop or purée

Toppings: 

2 tomatoes

4 green onions

1 avocado

1/2 jalepeno pepper

1 tbsp fresh squeezed lemon juice

1/2 tsp garlic powder

1/4 tsp salt

** use organic when possible 

Method:

Chop tomatoes, green onions & jalepeno pepper. Set aside in their own dishes

Mash avocado in a bowl and add the lemon juice, salt & garlic powder. Set aside 

Cracker 

Ingredients:

1/2 cup ground flax seeds 

1/2 cup hot filtered water

1 tbsp chia seeds

1 tbsp nutritional yeast ( red star brand )

1/2 tsp garlic powder

1/4 tsp salt

Method:

In a mixing bowl, add all ingredients except the water and mx well

Add the water a stir until the mix gets fairly stiff 

Depending on the type of dehydrator you have, you may have to line your tray with some parchment paper like I needed to do with my Salton. Spread the mix out as evenly as possible on your tray and dehydrate at 115F for approx 8-12 hours. The time will depend on how thick or thin you spread the mx out

 Try to use as much of the tray as you can

**tip: carefully flip the mix over about 1/2 to 3/4 of the way through. The mix should feel pretty dry but pliable.

 You should be able to pick the mix up in one piece

 About 1 hour before done, break into pieces and finish dehydrating. Mine took 8 hours

Enjoy! 

**tip: nuts & seeds containing omega 3 such as chia seeds, flax seeds & walnuts should be eaten in their raw form and not cooked in order not to destroy their omega 3 content. 

 

Probiotic Cashew Milk ( AKA Kefir )

Just 3 ingredients to this raw probiotic drink. 

Nut milks are not only easy to make but the fresh homemade taste you just can't beat. No additives like carrageenan to consume like most store bought non dairy milk brands include. Just cashews. If you do choose a store brand try looking for one that doesn't include this preservative. I use the creamy cashew Silk brand when I'm not making my own. Now to further increase the healthiness of your freshly made nut milk, add a few probiotic capsules to it to increase the health benefits with the help of some good bacteria. 

Just why does this process increase our health benefits? Fermenting our foods help increase the absorption of nutrients. It helps balance the good & bad bacteria in our guts which in return helps improve our immune system, improves metabolism, aids in weight loss, supports mood and brain function and the biggest support in preventing chronic diseases. Our health begins in our gut. 

I've just recently started fermenting, well I mean outside of my canning & pickling I have done on & off for years. It's been a dry spell on that for awhile now. I usually buy my fermented foods as I found I just didn't have time with all the cooking I do already. But I have to admit I was delusional on that thought. As this does not take up any of my time as I thought it would previously before I started fermenting. When I'm juicing my citrus fruits it's only one more step to turn it into its healthier version. Same with the coconut yogurt/kefir I made using a can of coconut milk or how about some fresh berries or lemons I previously blogged about. I get so excited seeing all my jars sitting out on the counter. I'm like a little kid waiting for the cookies to come out of the oven.

So let's get started on this easy & healthy recipe.

Ingredients

1 cup raw cashews (or nut of your choice/soaking times will differ) see link at the bottom of the blog

8 cups of filtered water

3-4 probiotic capsules

Method

Rinse cashews in filtered water.

Soak cashews for about 4 hours or if more convenient leave out overnight in a glass bowl. Add filtered water to cover the nuts. 

Once done soaking rince the cashews from its water. ** note that this is not healthy to drink and needs to be discarded**

Place cashews and about 8 cups of filtered water into your blender. I use my Vitamix. Blend for about 2 minutes to ensure water and cashews are completely blended.

Using a clean bowl big enough for the entire milk amount, place a nut bag over the bowl and pour contents into the bag. Squeeze out all the milk leaving the remnants of the nuts to be either discarded, used in another recipe or added to your smoothie. You will find that there isn't very much pulp left. The soaking and longer blending is part of the result of that. 

Now open your probiotic capsules and pour the powder ( discard the casing ) into the milk and mix with a wooden spoon. **do not use a metal spoon as it may deactivate or weaken the probiotic strength.

Leave on the counter or anywhere out of direct sunlight that is at 70 degrees F ( about 21 C ) for about 12 hours and then cover the bowl with a breathable cloth. example: cheese cloth.  

When is it ready?

If the kefir smells like yogurt and taste sour then it's done. If you prefer the taste to be stronger then ferment longer. Mine wasn't ready at 12 hrs and it was 9:30 pm so I just left it till the next morning which was about 22 hrs in duration. I have to admit it's AMAZING! 

**being my house gets to about 65F during the night I left my kefir wrapped in towels. The bottom & the sides leaving still the top open with the hood range light on. Just to keep it to as close to 70F as possible.

Pour your now "kefir" into sterile glass containers and refrigerate. Consume within approx a week or a bit longer. 

** by putting the kefir into the fridge slows the fermenting process down. If you were to keep it on the counter in your glass jars it will continue to ferment. Still safe to drink but to be honest I don't know how long to say to consume it with using this method** Besides I prefer it cold & the taste would probably get to sour for my liking. 

How to consume your kefir. 

 Add it to your smoothies.

 Or drink it straight up.

Some people are a little sensitive to consuming fermented foods. Due to what kind of shape the gut is in. If you are not used to eating or drinking them start off with a little shot glass ( 1 oz ) to see how you react. Then increase the amount if you wish.

Some people just consume kefir as a supplement but as I mentioned you can add it into a smoothie using even a cup full if you wish. I recommend approx 1/4-1/2 daily on an empty stomach otherwise

I seem to favour making probiotic drinks. I just love how they taste & how simple they are to make and that the whole family loves them too. I hope you join me on making these recipes I post to also help improve you and families good health. After-all we all need to be Nutritionally Well and this is a great start to just that. 

Soaking Nuts and Seeds | Soaking For Health | Healthy Blender ...

healthyblenderrecipes.com › info › soaki...

Garlicky Mixed Greens Pesto

A raw & dairy free pesto full of detoxifying, anti-inflammatory, anti-bacterial properties and full of vitamins & minerals and essential fatty acid omega 3.

Ingredients

1 cup basil

1 cup parsley

1 cup kale

1 cup spinach 

1/2 cup walnuts

3 garlic cloves

1 tbsp lemon juice

1/4 tsp salt

1/4 cup extra virgin olive oil

** use organic when possible**

Yields approx 1/2 cup

Method

Add all ingredients to a food processer or mixer ( I used my mini KitchenAid ) and chop till the mix is fully incorporated. Add more oil if you prefer a looser texture.

Sesame & Hemp Salad Dressing

Part four of tonight's dinner feast

House dressing:

Inspired by my new food find and love for Raw Foodz ranch dressing. This is posted under title my "new food finds" in my blog. A truly amazing product I encourage you to try.

This is my version of it.

Ingredients

1/4 sunflower seeds

1 tbsp hemp seeds

1 tbsp parsley

1 tbsp nutritional yeast

1/2 tsp apple cider vinegar

2 tbsp extra v olive oil

3 tbsp water

1 tsp coconut sugar

1/4 tsp garlic powder

1/4 tsp dill weed

1/4 tsp dry mustard

Method

Soak sunflower seeds & hemp seeds for approx 30 minutes

Drain

Add all ingredients to blender. I used my mini kitchen aide processor.

Blend until smooth & creamy

Adjust flavours to your liking 

Raw Cauliflower Dip

Raw, Vegan, Heart Healthy, Low Fat, Low Calorie, Low Carb, Diabetic Friendly, Detoxifying, Gluten Free, Grain Free, Dairy Free & Sugar Free

2 cups of raw cauliflower 

1/2 cup cold water ( filtered ) 

Juice of 1/2 lemon

3 cloves of garlic

1 tbsp olive oil

1 tsp mustard

2 tbsp fresh parsley

1 tbsp fresh basil

1 tsp apple cider vinegar

1/2 tsp salt & pepper

2 heaping tbsp nutrition a yeast ( red star brand )

**use organic when possible**

Fresh, raw, delicious and loaded with many essential vitamins & mineral---now let's mention the health benefits. 

Almost every ingredient offers anti-viral, anti-inflammatory, anti-cancerous, immune building, anti-oxidant & detoxifying properties. 

With a huge bonus of Vitamin B12 which is an essential nutrient we all fall short of. This is provided by the nutritional yeast.

This dip is versatile. Use as a dip for your favorite veggies, crackers or breads or use it as a zoodles/pasta sauce, salad dressing, as a pizza sauce, a wrap/sandwhich spread or even a soup thickener. The options are endless.

Hope you find your favorite way to serve this recipe and mostly may you be Nutritionally Well

Dreamsicle Juice

 I never thought to throw daikon radish into my juicer until I realized that I was quite low on my veggie selection so in it went. Yum!

It tasted like a creamsicle to me, however my husband didn't think so. Maybe I didn't divide it equally..ooops! :) But thought I'd share this anyways because it was delish and of course the health benefits are huge ( which are listed below including websites )

Ingredients

10 carrots

4 inch chunk of daikon radish

1 large celery rib

2 apples ( I used gala )

1/2 cup alfalfa sprouts

2 -3 inch piece of ginger root

*use organic when possible*

Juice & enjoy

Yields about 2 1/2 cups  

Health benefits of the 3 main ingredients

Aids in weight loss, vision, improves skin & is anti aging, antibacterial, anti-inflammatory & anti Cancer.

 Daikon radish 

www.healthdiaries.com › Eat This!

 Carrots

www.carrotmuseum.co.uk/healthbenefits.html

 Alfalfa sprouts

juicing-for-health.com/basic.../health-benefits-of-alfalfa-sprouts.html

Hope you enjoy it as much as I did and may you be Nutritionally Well.

Veggie Cocktail

Tonight I was feeling like having a refreshing veggie drink. Being that I wasn't in the mood to clean my juicer, in the Vitamix the veggies went.

Here's what I tossed in

1 cup water

10 grape tomatoes 

1/3 cup carrot

1/3 cup parsley

1/2 a celery rib

1 tsp jalapeño pepper

A pinch of salt

A non alcoholic caesar it was.. YUM. 

* tip * if you prefer a thinner juice, just add a little more water. To much more will make it to watery and lose some of its flavor. 

** use organic when possible** 

Creating highly nutritious juices like this will certainly nourish & energize you and on top of that it's so simple, quick & easy. How can you not? Cheers to your next creation and may you be Nutritionally Well.