Anyone got a good recipe? thanks
04-22-2005, 01:20 AM
I saw one in Roxanne Klein's book, RAW. It looked a little involved, though.
04-22-2005, 01:42 AM
heres one that I found ,it seems a bit complicated though
1 cup nut cheese (recipe below)
1 tsp. garlic (finely minced)
1 tbl. Spanish onion (minced)
1 tsp. dried or fresh herbs (parsley, cilantro, tarragon, basil)
1 tbl. lemon juice
1 tsp. ginger (finely minced)
pinch of nutmeg
2 pinches garlic powder
2 pinches Celtic sea salt
Peel the yam, and put the thin peels on a dehydrator sheet, dehydrate em for 6 hrs. at 110 degrees or until really dry. Then remove from sheet, put in a coffee grinder and grind till fine. Now, mix the cheese, lemon juice, herbs, minced onions, salt, and nutmeg. Chill this mixture for 1 hr. After 1 hour roll the mixture into ropes, cut it into crouton sized pieces and gently roll them in the yam powder. Next, put them on a rack and dehydrate at 105 degrees for 4-6 hrs. or until crispy. Eat them warm right out the dehydrator.
1 cup truly raw cashews (soaked for 8 hrs)
1 cup pine nuts (soaked for 2 hrs)
1 cup almonds (soaked 10 hrs)
1 tbs. rejuvelac ,see below
1 pinch of Celtic sea salt
Process the nuts and salt in a food processor or blender till smooth but still has some texture. Transfer mixture into a non metal bowl and add the rejuvelac, cover with a light towel and leave it out at room temp. for 10 hrs. Store in the fridge till ready to use
Preparation of Rejuvelac is simple, but it does take some time, so it must be made in advance. You will need a clean, wide-mouth jar, measuring one-half or one gallon; a piece of nylon mesh or cheesecloth; a supply of soft wheatberries (spring wheat); and a strong rubberband.
Fill the jar one-fourth full of wheatberries. Cover the mouth of the jar with nylon mesh or cheesecloth, and secure the mesh with a strong rubber band. Add enough spring or filtered water to fill the jar. Allow the wheatberries to soak for eight to ten hours, then drain them , rinse, and drain again. Place the jar at an angle so the berries continuously drain. Make sure that the wheatberries do not completely cover the mouth of the jar, because they will need ventilation. The wheatberries will start to sprout. Rinse them about two or three times a day during the sprouting stage. After two days, rinse the sprouted wheatberries thoroughly for the last time. Drain off the rinsing water, fill the jar to the top with spring or filtered water, and allow the sprouts to soak for forty-eight hours. At the end of this time, this soaking liquid is your first batch of Rejuvelac. Pour this off into another jar for immediate use or keep it in the refrigerator to slow down the fermentation process.
Refill the jar with the same amount of spring or filtered water to make your second batch of Rejuvelac. but this time soak the sprouts for only twenty-four hours. Pour off this second batch and refill the jar with the same amount of spring or filtered water to make the final batch of Rejuvelac. Again, soak the sprouts for only twenty-four hours. After you have made three batches, feed the spent wheatberries to the birds.
Good Rejuvelac is a cloudy, slightly yellow liquid with a tart, lemonade flavor. When it is fermented too long, it can become very sour. Since it is constantly fermenting, it is natural that tiny bubbles rise through the liquid occasionally. The very best Rejuvelac is in fact slightly carbonated. It is also natural for a layer of white foam to form on the top of the Rejuvelac. This is not harmful and can be used. Rejuvelac can be kept in the refrigerator for a few days to a week, as long as the taste is still agreeable with you. Drink Rejuvelac before or between meals to avoid diluting the digestive juices after a meal.
I've used broken flax crackers as croutons.
VeganVixen, that one looks a mite complicated for me - LOL.
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