Archive for April, 2015

Vegan Caesar Salad with Sourdough Croutons

Wednesday, April 29th, 2015

Dairy, egg, and anchovy free, this salad still packs all the flavor of a conventional Caesar Salad.

 

Dressing

1/3 cup slivered almonds
1 large clove garlic
¼ cup lemon juice
¼ cup olive oil
1 tsp. Dijon
½ tsp. salt
1 tsp. apple cider vinegar
1 tablespoon nutritional yeast
2 teaspoons capers

Soak the almonds in ½ cup water for 15 to 20 minutes. Put nuts and soaking water in a blender with garlic, oil, juice, Dijon, salt, vinegar and yeast. Blend until smooth. Transfer to a bowl and stir in capers. Toss with chopped romaine lettuce. Top with a few twists of fresh black pepper and croutons.

Sourdough Croutons

5 slices day-old sourdough bread
4 tablespoons grapeseed oil
2 tablespoons lemon juice
½ tsp. salt
½ tsp. paprika
2 tsp. garlic powder

Cut the bread into cubes. Whisk together oil, juice, and spices. Add bread and toss to coat. Place on a baking sheet in a single layer, and bake at 375 for 5 minutes. Stir, and bake an additional 5 to 10 minutes until brown and crisp.


Using your oven to Dehydrate

Friday, April 17th, 2015

Want to try out some recipes but don’t have a dehydrator? You can dehydrate in your oven if you have a temperature setting of 200 degrees or less. The food won’t technically be “raw” but it will still be healthy and delicious!

1. Set your oven on the lowest possible setting.

2. Use a non stick pan or line your pan with parchment paper.

3. Prop open the oven door.

4. Keep a close eye on your food. Cooking time will be much less, maybe as little as half the dehydrating time.

Chips, crackers, bars, and breads are excellent things to try dehydrating in your oven. Ready for a dehydrator? I love my 9 tray Excalibur. I can dehydrate a week’s worth of food while I sleep!

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Super Crunchy Superfood Breakfast Toast

Friday, April 17th, 2015

Delicious and filling, this crunchy and fruity bread pairs well with nut butters and jam, a smear of coconut butter, or even goat cheese!

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2 cups buckwheat groats
¼ cup chia seeds
¼ cup white quinoa
½ cup ground flax seed
½ cup dried currants
½ cup dried cranberries
¼ cup golden raisins
3 cups water
½ tsp sea salt

Combine all ingredients in a large bowl. Let sit for 1 hour until the mixture is thick and “gloopy.” Divide evenly onto two Teflex covered dehydrator trays. Spread batter evenly.

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Dehydrate at 115 degrees for 5-6 hours. Flip and peel off Teflex sheets. You can score the bread with a pizza cutter or knife into 12-16 pieces. Dehydrate for another 1-2 hours. Break into pieces and store in an airtight container.

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