These are yummy basic raw crackers from Alissa Cohen’s book Living on Live Food. They’re easy to make and they’re fantastic “little edible plates” as Mitch Hedburg would say. They taste great topped with tomato and pesto. In fact, just writing about it makes me want to whip up some crackers and pesto (I have the tomatoes already). I give these a 4/5 happy monkeys only because they are very basic and I’m sure there are more exciting cracker recipes out there that I’d like to try.
One word of warning: please don’t try to make these in a blender or a Vita-Mix. The flax seeds get very sticky after they’re soaked and my Vita-Mix couldn’t handle it at all. It completely shut down and we had to wait a while before it would work again.
2 cups whole flax seeds (soaked in 2 cups water for 4 hours or overnight)
2 cloves garlic
1/2 lemon, juiced
1 tbsp fresh ginger
Blend all in a food processor until ginger and garlic are ground. The flax seeds should still be whole. Spread thinly onto a Teflex sheet or wax paper and place in dehydrator. It’s ok if it is spread so thinly there are holes–the stickiness of the flax seeds will hold it together. Dehydrate at 105 degrees for 10-16 hours. Flip crackers and peel off Teflex sheet after 7-8 hours (note: I didn’t bother to do this flipping/peeling off part and they came out just fine.)
Some days I’ll be bummed out about being raw and hungry, sick of eating the same old foods and tired of constantly preparing foods for myself. Yesterday was one of those days. But instead of making myself a big plate of scrambled eggs with broccoli and flax seed oil (which I was greatly tempted to do), I pulled some veg out of the fridge and made myself this simple and delicious salad.
All of a sudden I went from hating the raw diet to feeling blessed that something this easy and good for you could be so tasty. This is something I would love to make over and over, raw or not. This salad gets a grateful 5/5 happy monkeys for turning around my mood!
Few handfuls arugula
Flax seed oil
Chop tomato and avocado and place on a bed of arugula. Dab with pesto and sprinkle liberally with flax seed oil and sea salt. Enjoy!
Filed under 5/5 Happy Monkeys!, Anti-Candida Diet, Dairy-Free, Dinner, Gluten-Free, Grain-Free, Lunch, Raw, Sugar-Free, Vegan, Vegetarian
This recipe is what convinced me to buy Alissa Cohen’s Living on Live Food book, so I was pretty excited to try it. These mushrooms were so yummy and warm when they came out of the dehydrator, so I couldn’t help myself–I ate most of them standing right there on the counter. You can tell I liked them a lot since there was only one tiny little mushroom left to take a picture of! These get a 5/5 happy monkeys, although the pesto is so rich I wouldn’t recommend eating them all at once!
– 18-22 crimini mushrooms, washed and stemmed
– 1 cup walnuts
– 1/2 cup pine nuts
– 2 cups basil
– 1/2 cup olive oil
– 3 cloves garlic
– 1/2 tsp sea salt
Wash and stem mushrooms. Chop the stems and set aside. Mix all remaining ingredients in a Vita Mix or food processor to make pesto. Mix the chopped stems with the pesto. Scoop a small amount of the mixture into each mushroom cap. Dehydrate 5-6 hrs at 105 degrees or until soft, warm and juicy.
Next time: I’ll have to make a double batch so that these last more than 5 minutes! Also, I’d like to make them in a “real” dehydrator next time. My junky dehydrator runs mega-hot so I do wonder if these would be quite so warm and juicy in a good dehydrator. Hopefully I’ll be able to tell after the holidays this year (hint hint).
Shocker! I know! But it it’s true. The other night, my fridge was almost empty so I had to dig around for something, anything raw to eat for dinner. I found the round ball of cabbage my mom had bought at the farmers’ market rolling around the back, but I can’t say I was too excited to have it for dinner. I’ve never thought of cabbage as anything too enjoyable, but beggars can’t be choosers.
I decided to make “I Can’t Believe It’s Just Cabbage” from Victoria Boutenko’s book 12 Steps to Raw Food (since I didn’t have any ingredients for anything else), but I was pretty sure I was going to hate it. I haven’t had much (read: any) luck with any of the recipes from this book (which, by the way, I may refer to often in this blog, but I definitely don’t recommend buying), so I had extremely low expectations. I definitely expected I would easily believe it was just cabbage.
However, much to my surprise and delight, once I had sprinkled on some olive oil, lemon juice and sea salt, it was pretty delicious. I added some fresh ground pepper, dulse flakes (fantastic for iodine & thyroid health) and grated radishes and boy was it good! It was so good that I ate the whole dang cabbage by lunch the next day. Although I think I have to eat this in moderation next time to let my tummy adjust.
This morning I made a variation with red cabbage and fresh homegrown alfalfa sprouts for breakfast–double yum! One of the fun things about the No Food Diet is that I end up trying things I never would have tried otherwise, and it’s such a treat to find new foods that I love. Cabbage gets a shocking 5/5 happy monkeys in my book!
– Olive oil
– Lemon juice
– Sea salt
– Dulse flakes and black pepper to taste
– Optional: grated radishes or fresh sprouts
Cut up cabbage by hand or process in food processor, add grated radish or fresh sprouts, drizzle with olive oil and lemon, sprinkle with sea salt, dulse flakes and black pepper. Enjoy!
Next time: I like this best fresh, or at least fresher than leaving it sitting out all night on the counter (by accident!). Although it’s still good then, it does wilt a little if you leave it out for too long.
Filed under 5/5 Happy Monkeys!, Anti-Candida Diet, Breakfast, Dairy-Free, Gluten-Free, Grain-Free, Lunch, Raw, Salad, Side Dish, Snack, Sugar-Free, Vegan, Vegetarian
I’m eating this right now! It’s the perfect thing when my tummy isn’t feeling so happy, like this afternoon (and unfortunately, most afternoons). Depending on how raw I feel like being, I make this with varying temperatures of water. It’s a new staple in my diet and gets 5/5 happy monkeys. Just a note of caution: although I list ingredient proportions as adapted from Alyssa Cohen’s Living on Live Food, I really just throw in however much looks good. I personally like it really miso-ey.
1.5 cups water (warm or hot)
1 tbsp fresh ginger root
2 tsp miso (I like the brown rice variety)
1/4 tsp sea salt
2 tbsp scallions or other herbs (dill shown here), chopped
raw vegetable, such as chopped mushrooms, baby spinach or shredded carrots
1/4 cup soft tofu, cut into cubes (optional for raw)
Throw everything but the herbs, veg and tofu in Vita Mix blender and blend until smooth. Pour in bowl and add herbs, veg and tofu. I like to add some flax oil on top of mine as a garnish. Enjoy!
Filed under 5/5 Happy Monkeys!, Anti-Candida Diet, Dairy-Free, Dinner, Gluten-Free, Grain-Free, Lunch, Raw, Soup, Sugar-Free, Uncategorized, Vegan, Vegetarian
14 Sep 09 Update: Bumping this up to 5/5 happy monkeys because it’s just that good. Not to mention super-easy to make. I just got done eating a bowl for dinner tonight, whipped up at 11 pm after a long day. I think my earlier rating may have been colored by Matt’s adverse reaction. But I just love it. And so does my tummy. This soup was a lifesaver on my recent camping trip to Sequoia. While everyone else was munching on sandwiches for lunch, I was downing chilled gazpacho from a water bottle. I had prepared a big batch the night before, filled some water bottles and stuck them in the freezer. Fantastic!
12 Jul 09 Original Post: Our house with its west-facing back windows heats up like a greenhouse in the California summer. On a hot day like this, cold soup for dinner is the only answer. Traditional Spanish gazpacho is made with bread, so I adapted it to be gluten-free, vegan, raw and anti-candida diet friendly. Yum.
– 9 roma tomatoes
– 1 small lemon cucumber (can use regular cucumber if you don’t have lemon cucumbers)
– 1 red pepper
– juice of half a lemon
– 1/3 bunch parsley
– 2 stalks celery
– 2 green onions
– 1/8 red onion
– 1 garlic clove
– 1/4 cup olive oil
– red pepper flakes, salt and black pepper to taste
Put all ingredients in a food processor and blend away. Chill for an hour before serving.
I gave this 4/5 happy monkeys. Matt on the other hand.. well, let’s just say he had his heated it up and doused in bacon-cheddar and parm, then moved straight on to peanut butter and Hersey’s syrup on a spoon for dessert. I don’t think the gazpacho was his favorite. But I loved it and that means more for me!
Filed under 5/5 Happy Monkeys!, Anti-Candida Diet, Dairy-Free, Dinner, Gluten-Free, Grain-Free, Lunch, Raw, Soup, Sugar-Free, Vegan, Vegetarian