Here are some dehydrator recipes, which are also raw, living food recipes.
A dehydrator to the raw foodist replaces some of the traditional kitchen/cooking appliances. A dehydrator helps those of the raw food persuasion to effectively make crunchy "baked goods" such as crackers and pastries while keeping the important enzymes intact.
Using a dehydrator can mimic the warmth and taste of traditional foods. It can add a distinctive new realm to your raw food eating. It is not a must to have. There are some raw foodists that wouldn't live without their dehydrator and others who don't own one.
A food dehydrator is not only good for making recipes but can be a very simple, useful way to add raw foods to your pantry for later use. Dehydrating fruits and veggies that you get from your garden, farmers market, or on a great sale at the supermarket is a super great way to stock up and save money!
Here are a few dehydrator recipes for your raw food enjoyment:
This recipe was contributed by Erin Robertson, RN.
3/4 cup shelled walnuts
1 cup zucchini
1 Tablespoon water
3/4 cup mushrooms
1/3 cup celery
1/4 cup onion
2 tablespoons ground flax seed
1 1/2 tablespoon parsley
1 tablespoon nutritional yeast flakes
1/2 teaspoon natural salt
1 clove garlic
Mix all ingredients in a food processor. Shape into burger size patties and dehydrate about about 115 degrees Fahrenheit for 2 to 8 hours.
Here are some dehydrator recipes that I have personally enjoyed:
Best Flax Crackers
1 1/2 cups of raw almonds soaked overnight
2 cups of carrot pulp (from juicing carrots)
2 cups of ground flax seed
1/2 cup fresh kale, finely chopped
2 ribs of celery, finely chopped
1 small onion, finely chopped
1 tablespoon sea salt
1/4 teaspoon cayenne pepper
Process all ingredients together in a food processor using the "S" blade.
Using a spoon dipped in water, spread the dough about ¼ inch thick onto a Paraflexx® sheet. Score the dough with a knife into small squares.
Dehydrate at 105° F for 6 hours.
Turn the crackers over, remove the Paraflexx® sheets and continue to dehydrate for 6 to 8 hours or until the desired consistency is obtained.
Hint of Garlic Bread
2 cups of oat groats (steel cut oats) soaked overnight, rinsed and strained
1/2 cup of almonds, soaked for several hours, rinsed and drained
1/4 cup sunflower seeds soaked soaked for several hours, rinsed and drained
1/4 cup walnuts soaked soaked for several hours, rinsed and drained
1 cup ground buckwheat groats (buckwheat flour)
1 tablespoon honey
1 teaspoon olive oil
1 teaspoon sea salt
5 cloves of garlic, minced
1 tablespoon dried rosemary
3/4 cup fresh vegetable juice
Process all of the ingredients in a food processor using the "S" blade. Let the dough sit, covered overnight at room temperature.
Shape the dough into loaves not more than 1 inch thick, on a Paraflexx® sheet. Dehydrate for 5 hours at 100º F.
Turn the bread over and using a knife score into "slices". Dehydrate for 6 hours more or to desired texture.
Variation: Spread this bread about 1/4 to 1/2 inch thick and use it for a pizza crust. The garlic taste begs for a raw tomato sauce.
1 ripe pear
1 cup of soaked walnuts (soaked for at least 6 hours, then drained)
1/2 cup pecans
1/4 cup sesame seeds
1/4 cup sunflower seeds
1/3 cup raw honey)
¼ cup of water
1 teaspoon of cinnamon
½ teaspoon of vanilla
Process all ingredients in a food processor using the "S" blade until smooth.
Pour the batter into silver-dollar-sized rounds onto Paraflexx® sheets. Dehydrate for 6 hours. Flip, then dehydrate for another 6 hours. Serve with honey or maple syrup and fresh fruit.
Makes about 12 pancakes.
Colleen Crawford from Chemicalfreeliving.com shares her recipe for Cinnamon-Raisin Bagels and Everything Bagels. Enjoy!