Raw Pizza
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| tomato sauce not pictured here |
Crust
2 1/2 cup sprouted buckwheat (1 cup of dry buckwheat
1 cup soaked sunflower seeds
1 1/2 cup ground flax seed (golden or brown)
1/2 tsp sea salt
2 Tbsp olive oil
Fresh or dried herbs of your choice, basil, thyme, oregano
Sprouting the buckwheat will take at least two days, you can also just soak it overnight, drain it and make a pizza crust with un-sprouted grains (sprouting is more beneficial.)
Process the buckwheat and the sunflower seeds in the food processor until you have a moist batter. Transfer to a mixing bowl and mix in the ground flaxseed, the batter should turn into a more of a stuck together dough.
Spread the dough evenly on the dehydrator sheets using an offset pastry spatula. Depending on the desired size for your pizzas, you can split the dough between dehydrator sheets and spread into round crusts.
Dry for 2 hours at 110 degrees, then flip the crusts, remove the paraflex sheets and put right on the mesh screen, dry for about another 2 hours.
Tomato Sauce (optional)
1 cup sundried tomatoes
1 medium tomato
1 Tbsp lemon juice
1 clove garlic
1 medium date
1 tsp fresh basil
1 tsp fresh oregano
1 tsp fresh thyme
1/4 tsp sea salt
pinch of crushed red pepper
If you didn't use the sundried tomatoes canned in oil, you can add 1 Tbsp of olive oil.
Process ingredients in food processor until spreadable, but not completely smooth.
Cheese Sauce
1 cup soaked cashews (for at least an hour)
1/4 c water
2 Tbsp nutritional yeast
1 Tbsp miso paste
1 Tbsp lemon juice
1/2 tsp salt
To flavour the cheese, you can add spices like cayenne or paprika.
Toppings
Top your pizza with veggies of your choice! We like fresh spinach, broccoli, purple cabbage, tomato, olives, fresh basil, bell pepper, zucchini...mushrooms marinated in olive oil, balsamic and garlic for a few hours are a lovely addition to any pizza too!
Once you have built your pizza, with the sauce, cheese and toppings, put it back in the dehydrator for about an hour. The pizza will be warm when served.
Red Pepper and Tomato Wrap
This recipe is from the book "Going Raw" by Judita Wignall. Her book has beautiful step-by-step colour photos and her website is also full of great food photos that she calls 'food porn.'
6 cups seeded/chopped red bell peppers
4 cups chopped tomatoes
1 teaspoon salt
1 small avocado
2 tablespoons psyllium husk powder
Put the peppers, tomatoes and salt in a blender, food processor or Vitamix and blend until smooth. Add the avocado and psyllium husk as you blend. The psyllium is a binding agent for the mixture..
Once evenly blended and smooth, transfer desired amount for your desired wrap size, onto the non-stick dehydrator sheets and spread evenly in a circle shape.
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| Use an inverted spatula to spread the tortilla mixture evenly. |
Dry at 110 degrees for about 5 hours, or until they are dry enough to peel from the non-stick sheet without sticking. Peel, flip and transfer to just the mesh dehydrator screen and dry for another 1 to 2 hours. If they are a bit too dried out, you can spray water on them to make them soft and pliable again.
Easy, so tasty and very versatile!! As with many of these recipes, this one is open to variations..try different kinds of peppers, add some fresh herbs, and put whatever you like inside. Enjoy!
**note: the hemp heart pesto posted below goes REALLY well on these wraps!
Tomato Basil Flax Crackers
2 cups flax seeds
1 cup sunflower seeds
1 cup pumpkin seeds
1 cup almonds
soak all of the seeds and nuts overnight, drain and rinse all except the flax seeds. The flax absorbs all the water and becomes gelatinous, making it the binding agent for the crackers.
grind all except the flax in the food processor, until chunky, not smooth. Then add:
about a cup of sun-dried tomatoes (you can use the oily ones in the jar or bulk dried ones, if you use the dry ones, soak them in warm water for a few minutes)
1/2 cup packed fresh basil
3 cloves garlic
2 tsp onion powder
sea salt, pepper to taste
Transfer to a large bowl and stir in the flax seeds.
Spread evenly on dehydrator "paraflex"sheets with an offset spatula.
Dry at 110 for 3 hours, then flip the crackers, remove the "paraflex" sheets and dry for another 2 hours.
Drying time depends on how crispy or chewy you like your crackers, check them every so often.
Hemp Heart Pesto
1 cup packed fresh basil
1/2 cup Manitoba Harvest Hemp Hearts (hemp seeds)
1/4 cup olive oil
2 cloves garlic
juice from 1/2 lemon
1/4 tsp sea salt
Put all ingredients in the food processor and blend until it's a spreadable consistency.
"Cheezy" Kale Chips
2 bunches of curly kale
Cheeze sauce:
1 cup raw cashews soaked for a least an hour
juice of one lemon
2 Tbsp chickpea miso paste
1/2 cup nutritional yeast
1/2 tsp sea salt
2/3 cup of water or less depending on how runny you want the cheeze.
your choice of spices/herbs:
1 tsp paprika, cayenne for spicy chips, dill, basil
Blend ingredients in food processor or blender, pour mixture over washed and de-stemmed kale and evenly massage it into the kale
Dehydrate for 4 to 6 hours, rotate once.
Raw Carrot Cake Treats
2 cups pitted dates
2 large carrots, grated
1 cup almonds
1/4 cup pecans
1/4 cup raisins
1/4 cup shredded coconut
1 Tbsp cinnamon
2 Tbsp coconut oil
Put all ingredients in food processor, mix until slightly chunky. Roll into balls and chill for a few hours, store in the fridge.
Navitas Naturals
Chocolate Blueberry Seduction SmoothieOne clove garlic (don't be scared)
Small piece fresh ginger
One apple
Fresh or frozen blueberries
Navitas Cacao powder
Navitas Maca powder
Navitas Superfruit powder
Navitas Chia powder
add juice, almond milk, or water, and contents in to blender and mix until smooth.
Christopher's favourite one-pot meal
quinoa
sweet potatoes (cubed)
beets (cubed)
broccoli
carrots
coconut milk (optional)
spices; cumin, coriander, turmeric, sea salt, black pepper
fresh herbs; dill, sage, lemon balm, rosemary
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| Great camping food for the endurance athlete. Fresh foods are worth their weight in your pack. |
beets and potatoes take the longest to cook, but everything can be thrown into one pot at the same time if you choose. Bring to boil and let simmer 12-15 minutes. Spices and herbs can be altered for personal preference. Other veggies substitute well for numerous variations of the meal.
Spelt and Hemp Seed Bread
I am really excited about a new bread recipe I have been using this week! Now, I'm not sure if it's the simplicity of the recipe, the flour I have been using, the elevation or the pure love I have been putting into it or a combination of all if that.. all i know is that my loaves are actually turning out and they are so tasty!! I always had this thought that once I had a good recipe mastered, making your own bread would be easy and not as time consuming as people think...I was right!
2.5 - 3 cup brown spelt flour (can add more as needed later)
2 heaping Tbsp Manitoba Harvest's Shelled Hemp Seeds
1 tsp salt
1 Tbsp olive oil (I have been using Camelina oil, grown here in Montana)
1 pkg of yeast or the equivalent
1cup warm water (I find that it has to be almost hot from the tap, just not boiling, in order for the the yeast to activate)
1 Tbsp honey
Mix flour, salt and oil in a bowl. Combine warm water honey and yeast in separate bowl, give it a good whisk and let it sit for a minute or so. The mixture should be frothy and cloudy. Add yeast mixture to the flour mixture, stir into a ball then knead it on a floured surface. It doesn't require a lot on kneading, just enough to make it into a nicely held together ball. Let it rise in an oiled bowl in a warmish spot for about 30-40 min. When it has about doubled in size, punch the air out of it, shape it into loaf and put in a oiled loaf pan. (round loaves work too) Bake it at 350 for about 30 min, keep an eye on it. As I said, the elevation will effect your baking!
This is a yummy bread as is, with butter and honey on it OR you can add anything you want to the dough... rosemary, spinach and roasted garlic..dill and cheese...sunflower and pumpkin seeds..cranberry, hazelnuts. Whatever, have fun and enjoy!!!
Maple Syrup Roasted Veggies
carrot
yam
sweet potato
onion
brussel sprout
garlic
*you can use any veggies you prefer that would be good for roasting..other ideas: peppers, potato, beet, squash, zucchini
olive oil
maple syrup
oregano
thyme
salt
pepper
Chop veggies into bite size pieces, toss in a bowl with enough olive oil and maple syrup to coat all the veggies. Sprinkle with oregano, thyme, salt and pepper to taste. Roast in the oven at 375 for just over an hour.
Hemp Smoothie with Coconut Bliss
1 banana
1/2 cup of Rice Dream (or preferred milk or milk alternative)
2 scoops of Coconut Bliss frozen goodness (any flavour)
2 heaping Tbsp of Manitoba Harvest's Dark Chocolate Hemp Protein Powder
1 small chunk of ginger
Blend this all up in the blender and enjoy!
Grilled Jalapeños
Courtesy of Joshua Combs
Do you like hot pepper's? My friend grilled some (farm fresh) jalapeños after taking the seeds & stems off, then sprinkled lemon juice and salt on them. It was so good, and the grilling seemed to decrease the heat. He also put some monterey jack cheese on these, but wouldn't be essential
