veggiemom2
02-25-2005, 06:58 PM
All recipes in the message are from the Living Cuisine recipe book.
The olive bread is actually called Counselor's Staff
2 1/2 C whole kamut for sprouting (yields 4 cups)
2 C flax seeds
1 C hulled hemp seeds or sesame seeds
2-4 cloves garlic
4 green onions, chopped to the top
2-3 tbsp oregano
1/4 C olive oil
Pinch Cayenne pepper, or to taste (I didn't use this)
1 tsp sun dried sea salt
1 C pitted and chopped kalamata olives
To sprout the kamut: soak kamut in 6 cups water overnight. Drain and rinse. Sprout the kamut rinsing twice a day until the tails on the kamut are as long as the grain (about 2-4 days)
Soak the flax seeds in 4 cups water for 15 min or unitl saturated. The flax seeds should absorb most or all of the water. Grind together the sprouted kamut, soaked flaxseeds, hemp or sesame seeds, garlic, green onions, and oregano until a smooth paste. This can be done in a masticating juicer or food processor.
Mix the dough together with olive oil, cayenne pepper, sea salt, and olives using clean, wet hands. On a nonstick sheet, form the dough to the size of a slice of bread about 1/4 in thick.
Dehydrate for 12-20 hours or until a dry crust forms. Flip over and place on the mesh tray to dry the underside for a few hours. Can dry them to a crisp or left a little moist. Your preference.
Aioli Sauce
1/2 avocado
3 tbsp olive oil
1/4 cup lemon juice
1 tbsp apple cider vinegar
1 tbsp raw honey or maple syrup
1 tbsp nama shoyu
1 tbsp prepared mustard (optional)
1 clove garlic
1/4 C chopped parsley
2 tbsp chopped basil
Fresh water as needed
Pinch sea salt or to taste
In a blender, blend avocado, olive oil, lemon juice, apple cider vinegar, honey or maple syrup, nama shoyu, mustard (if desired), garlic, parsley, and basil until smooth. Ad fresh water a few drops at a time to blend to desired consistency. Season with sea salt. Sauce should be thick and smooth.
Honey-Nut Cereal
2 1/2 C whole buckwheat groats (unroasted)
Honey-Nut sauce
4 tbsp raw almond butter (I used raw cashew and peanut butter as that is what I had on hand)
6 tbsp raw honey
1 C orange juice
1 tbsp cinnamon
1 tsp nutmeg
1/2 tsp sea salt
Soak the buckwheats in 6 cups water overnight. Drain and rinse in a colander or strainer until the rinse water runs clear. Allow the buckwheat to stand for 10 min to drain well.
To make the honey-nut sauce: Mix almond butter, orange juice, cinnamon, nutmeg, and sea salt in a bowl. Place the drained buckwheat in a generously sized bowl. Pour honey-nut sauce over the buckwheat and fold with clean, wet hands or a large spoon until well coated. Spread the buckwheat mixture into a thin layer on nonstick sheets on dehydrator tray. Dehydrate at 108 for 12-20 hours or until dry. After 12 hours, remove the buckwheat formt eh sheets and return to the dehydrator for 2 hours or until very dry.
Hope everyone enjoys
The olive bread is actually called Counselor's Staff
2 1/2 C whole kamut for sprouting (yields 4 cups)
2 C flax seeds
1 C hulled hemp seeds or sesame seeds
2-4 cloves garlic
4 green onions, chopped to the top
2-3 tbsp oregano
1/4 C olive oil
Pinch Cayenne pepper, or to taste (I didn't use this)
1 tsp sun dried sea salt
1 C pitted and chopped kalamata olives
To sprout the kamut: soak kamut in 6 cups water overnight. Drain and rinse. Sprout the kamut rinsing twice a day until the tails on the kamut are as long as the grain (about 2-4 days)
Soak the flax seeds in 4 cups water for 15 min or unitl saturated. The flax seeds should absorb most or all of the water. Grind together the sprouted kamut, soaked flaxseeds, hemp or sesame seeds, garlic, green onions, and oregano until a smooth paste. This can be done in a masticating juicer or food processor.
Mix the dough together with olive oil, cayenne pepper, sea salt, and olives using clean, wet hands. On a nonstick sheet, form the dough to the size of a slice of bread about 1/4 in thick.
Dehydrate for 12-20 hours or until a dry crust forms. Flip over and place on the mesh tray to dry the underside for a few hours. Can dry them to a crisp or left a little moist. Your preference.
Aioli Sauce
1/2 avocado
3 tbsp olive oil
1/4 cup lemon juice
1 tbsp apple cider vinegar
1 tbsp raw honey or maple syrup
1 tbsp nama shoyu
1 tbsp prepared mustard (optional)
1 clove garlic
1/4 C chopped parsley
2 tbsp chopped basil
Fresh water as needed
Pinch sea salt or to taste
In a blender, blend avocado, olive oil, lemon juice, apple cider vinegar, honey or maple syrup, nama shoyu, mustard (if desired), garlic, parsley, and basil until smooth. Ad fresh water a few drops at a time to blend to desired consistency. Season with sea salt. Sauce should be thick and smooth.
Honey-Nut Cereal
2 1/2 C whole buckwheat groats (unroasted)
Honey-Nut sauce
4 tbsp raw almond butter (I used raw cashew and peanut butter as that is what I had on hand)
6 tbsp raw honey
1 C orange juice
1 tbsp cinnamon
1 tsp nutmeg
1/2 tsp sea salt
Soak the buckwheats in 6 cups water overnight. Drain and rinse in a colander or strainer until the rinse water runs clear. Allow the buckwheat to stand for 10 min to drain well.
To make the honey-nut sauce: Mix almond butter, orange juice, cinnamon, nutmeg, and sea salt in a bowl. Place the drained buckwheat in a generously sized bowl. Pour honey-nut sauce over the buckwheat and fold with clean, wet hands or a large spoon until well coated. Spread the buckwheat mixture into a thin layer on nonstick sheets on dehydrator tray. Dehydrate at 108 for 12-20 hours or until dry. After 12 hours, remove the buckwheat formt eh sheets and return to the dehydrator for 2 hours or until very dry.
Hope everyone enjoys