View Full Version : Raw Kid Recipe Help!
04-29-2005, 11:47 AM
She also loves salad greens tossed in dressing and wrapped in dehydrated flatbread or a wholegrain tortilla...she loves the dehydrated cinnamon flatbread...
I am looking for Kid-Friendly Raw Recipes as well... I appreciate the all the input you have given. I made Alissa's flax seed crackers yesterday. They will be good w/ Mock Tuna or greens but I need something more neutral for almond butter and bananas. I wanted to make the cinnamon/honey flaxseed cracker that she mentions on her DVD. Do anybody know how to make those? What ingredients do you use to make the above cinnamon flatbread? Also, when you make the above mentioned dehydrated flatbread and wholegrain tortillas, what recipes do you use? Also, can you make up a batch and store to use throughout the week (for school lunches)? Do the tortillas stay pliable enough to for another day or two?
Thanks in advance for your help, Debra
04-29-2005, 11:52 AM
Alissa didn't include the recipe for the cinnamon crackers in her book, however, it's really easy tol convert flax cracker recipes to sweet ones.
You basically use the BASE of the recipe (flax seeds, sunflower seeds, etc.) and then instead of using herbs and seasonings and veggies, substitute with cinnamon and/or other spices or just cinnamon, raisins, chopped apples and/or bananas. In fact, the Banana crackers in her book work well with almond butter and bananas or other fruit!
In the recipe section, member Sweetlips posted a recipe she created based on the onion bread recipe - I'll see if I can locate it for you and post the link...
Okay here it is:
I created a recipe for Apple Spice Bread following the recipe for the Onion Bread posted by Pansy. I use Alissa's filling for the crepes as my spread - was really tasty.
8 apples peeled and cored - and chunked in the food processor next time I don't plan to peel them
1 cup soaked raisins that were chunked with the apples
1 cup sunflower seeds ground
1 cup golden flax ground
1/3 cup oil - I used walnut cause there was no olive, but that would have been my choice
2 tbs ground ginger
1/2 tbs nutmeg
1 tsp vanilla
Place on dehydrator for 4 turn over for another 4 hours or until your desired crispness. Now, work with the time factor, I was experiminting and just got it.
05-01-2005, 03:30 PM
how old are your kiddos? I just do a lot of fruit, veggies, nut milks, fresh veggie juices & fruit smoothies for my kiddo. Seems to work well. oh and nut butters too. He is happy and healthy :) He is just turning 3 though and has basically done this his entire life and doesn't really like the prepared dishes other than some deserts and the crackers.
05-02-2005, 11:10 AM
Today for lunch, I made raviollis. My 12-year old daughter liked it a lot and so did my 2-year old. By the time my 13-year old son got around to trying it, there was nothing but the sauce left over and he said it was "alright" (one of his usual responses - "okay", "alright"...)
I didn't use turnips but instead used thinly sliced (on the Spiral Slicer) sweet potatoes. I used Alissa's Marinara Sauce recipe for the sauce and RawPriestess' cheese recipe (I can't post it, but if she sees this, maybe she'll post it again). My tahini was a bit bitter and she said in the recipe that if this happens to add some young coconut - didn't have any on hand, so I blended the cheese with some of the sauce for the filling and then put sauce on top.
I then dehydrated it to warm and soften the "pasta" and it was SO good!! It was a delicious lunch and my 6-year old only got to try the sauce too (I didn't make a lot because I wasn't sure if it would go over well with them or myself - but now I must go make more!
05-03-2005, 08:38 AM
Ariella, the cinnamon flatbread is basically the same recipe Rawkinlocs posted.
As for the wholegrain tortillas, my daughter eats the Ezekiel sprouted grain tortillas from the health food store.
05-09-2005, 06:52 PM
We make Energy Flatbread from Rejuvenate Your Life by Serene Allison. It is very neutral in flavor.
Energy Flat Bread
From Rejuvenate Your Life by Serene Allison
7 ½ c. sprouted buckwheat
3 ¼ c. soaked flax seeds (measured after soaking)
3 ¼ c. carrot pulp
4 big T. raw honey
¾ c. extra virgin olive oil (can leave this out)
1-1 ½ T. sea salt
This makes about a months supply or maybe a weeks worth for large families. Mix in batches in food processor. Spread onto five Teflex sheets about 1 cm thick. Score into desired sizes. Dehydrate below 105 degrees for a few hours until a crust is formed on one side and then flip them onto mesh screen and dehydrate until thoroughly dryabout 12-16 hours. If there is any hint of moisture, store in refrigerator. To recrisp later, you can stick it back into the dehydrator for 20 minutes or so.
02-15-2006, 01:21 AM
More great ideas!
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