The Complete Book of Raw Food (61 page)

B
Y
S
HAZZIE

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
20 min

S
ERVES
2
S
PECIAL
E
QUIPMENT
None

2 bananas, peeled, with the end cut off

12 raisins, dry

12 walnut halves, dry

Slice each banana into 6 equal discs (12 pieces total).

Push one raisin down into the top of each banana round. Sit a walnut half on each banana round, and serve.

Contributor’s note:
You’ll absolutely love these little easy-to-eat treats!

Granola

B
Y
R
OSE
L
EE
C
ALABRO

A
DVANCED PREP
:
12 to 48 hours for soaking 24 hr for dehydrating

I
MMEDIATE PREP
:
30 min

Y
IELDS
5 cups
S
PECIAL
E
QUIPMENT
Food processor, dehydrator

2 cups almonds, soaked 12 to 48 hours and drained

1 cup raw pumpkin seeds, soaked 8 hours and drained

1 cup sunflower seeds, soaked 4 to 6 hours and drained

2 apples, chopped with seeds and stem removed

1 tablespoon cinnamon

1 teaspoon Celtic sea salt

½ cup raisins (optional)

Process the almonds in a food processor fitted with the “S” blade into small chunks and transfer to a mixing bowl. Process the pumpkin seeds and sunflower seeds until roughly ground and combine with the almonds.

Process the apples and add them to the nuts and seeds. Add the cinnamon and sea salt and mix well.

Spread mixture onto a dehydrator tray lined with a Teflex sheet and dehydrate for 20 to 24 hours at 105°F or to desired crunchiness. Be sure to dehydrate until all the water is removed from the granola. Add ½ cup raisins to the granola after dehydrating (if using). Store in a glass jar. This granola will last up to 3 months, so make lots! Serve with
Almond Milk
.

Grawnola

B
Y
R
HIO

A
DVANCED PREP
:
2 to 3 days for sprouting and soaking, + 24 to 36 hours for dehydrating
I
MMEDIATE PREP
:
45 min
Y
IELDS
approximately 1 ½ quarts
S
PECIAL
E
QUIPMENT
Blender, dehydrator

1 ½ cups almonds, sprouted 1 day

2 ½ cups oat groats, sprouted 2 to 3 days

1 cup sunflower seeds, sprouted 1 day

1 cup buckwheat, sprouted 1 to 2 days

1 ⅓ cups dates, pitted and soaked overnight

With a sharp knife, cut the almonds into long slivers and place in a bowl with the sprouted oats, sunflower seeds and buckwheat. Toss to mix, and set aside.

Put the soaked and pitted dates into the blender with a little of the soak water and blend to a thick purée.

Pour the date purée over the grains, seeds and almonds and toss everything together well.

Spread the Grawnola onto dehydrator trays lined with Teflex sheets and dehydrate at 95° F for 24 to 36 hours. Store in a glass jar at room temperature.

Grawnola keeps well when thoroughly dehydrated. You can also store in a plastic container in the freezer.

Variation:
Put ½ to 1 cup Basic Grawnola Mix into a large bowl and add the following ingredients:

1 banana, sliced

½ cup fresh berries, mango or other fruit of your choice

1 tablespoon raisins or currants

sprinkle of vanilla powder (ground vanilla bean)

Almond Milk
or another nut or seed milk.

Maple Hemp Nut Bars

B
Y
R
OBERT
Y
AROSH AND
L
ISA
S
OTO

A
DVANCED PREP
:
8 hours for dehydrating
I
MMEDIATE PREP
:
45 min

Y
IELDS
24 bars
S
PECIAL
E
QUIPMENT
Food processor, dehydrator

2 cups hemp nut seeds

1 cup Brazil nuts

1 cup ground rolled oats

1 cup ground sunflower seeds

1 cup raisins

1 cup carob chips (optional)

1 ½ cups maple syrup or honey

1 tablespoon vanilla

1 cup olive oil

Blend the hemp nut seeds, Brazil nuts, rolled oats, sunflower seeds, raisins, and carob chips (if using) to powder. Add the maple syrup or honey, vanilla, and olive oil. Blend well, and roll mixture onto oiled Teflex sheets.

Dehydrate at 115°F for 4 hours. Flip over and dehydrate for another 4 hours.

Marvelous Muësli

B
Y
K
AREN
K
NOWLER

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
10 min

S
ERVES
1
S
PECIAL
E
QUIPMENT
None