You can vary your seasoning according to your taste. Maybe add some fresh chilli for a bit of a kick, or make a curry version with curry spices. I like it plain and simple with a bit of garlic and parsley in.
Place everything in the food processor and process with the S-blade until well mixed. A few larger lumps is fine – it all adds to the flavour and texture.
Transfer the mixture into a silicone cake or loaf mould and place in the dehydrator on a low setting until the mixture is firm enough to turn over and remove the mould.
Dehydrate further until the loaf has reached the desired texture.
You can freeze this until you are ready to use it. I transfer mine back into the mould and wrap in greaseproof paper.
Serve with the Tomato Sauce I showed you yesterday.
The dehydrator has been used to dry and preserve foods for many years.
When you have a glut of something, it’s useful to have a raw-food way of preserving some, and keeping all the nutrients.
Here are some of the foods I preserve in the dehydrator:
Slice into 4 or 5 slices each Dry as they are or… Dip in olive oil
Sprinkle with salt and chopped herbs
Keep in a jar and use just like sun-dried tomatoes
Cut into slices
Either dry as they are or…
Dip in olive oil and ground cinnamon for a spicy Autumnal treat
Root Vegetable Crisps
Use a vegetable peeler to slice carrots, sweet potatoes, parsnip and beetroot
Dry just as they are, until crispy.
Peel a lot of garlic cloves
Chop finely in a food processor (or by hand, if you can be bothered)
Dry in a nut milk bag or a dehydrator tray until completely dry
The pieces will clump together, so use an electric mill to crush them
Keep in a jar and use anywhere you’d use fresh garlic
Surprise surprise! I’ve been making a lot of salads lately!
Sometimes I don’t pour and sprinkle stuff on top of my salad, but more often than not, I do. Here are some of my favourite mixings:
Kiwi Mint Dressing:
1 Kiwi Fruit, chopped
mustard hemp seed oil
chopped fresh mint
A few garlic flakes
All of these are to taste. I like mine really minty, so I chop up loads of fresh mint.
Blend everything with a hand-held blender and pour or dip to your heart’s content!
Tahini “Special” Sauce
This reminds me of the ‘special sauce’ I used to pour on my houmous and falafel, back in the day…
2 dessertspoons raw tahini
1 teaspoon chopped chilli
Blend everything together and dream of the Middle East! =)
6 small plum tomatoes, cut into quarters
1/2 cup olive oil
1 generous pinch of: seaweed, pumpkin seeds and garlic granules
1 crushed Chlorella tablet
Blend together and mix into salad.
Mr H’s Raspberry Relish
My lovely man first made this for me with tinned (!) raspberries, but he’s seen the error of his ways now and makes it with fresh!
1 punnet raspberries (this is a good thing to do with those raspberries that really should have been eaten yesterday… you know the ones!) Red wine vinegar
Olive oil (although probably he’ll use hemp oil from now on – it’s his new favourite!)
Blend and season to taste (not that it needs any!)
Yummy on any salad and quite nice just licked off fingers… but I digress! =)
Houmous is lovely. Well, I think so, anyway! It’s been a mainstay of my diet for many years. Mr H and I get through loads of the stuff and I started making our own a couple of years ago, so it was obvious that I needed to figure out a raw version.
The only real change I have made to my original recipe is to use sprouted chick peas, instead of boiled. The preparation takes a little longer, but the results are even more yummy.
Oh, and I use a bit less garlic now since our raw tastes are stronger!
1 cup chick peas, soaked overnight and sprouted until tiny shoots appear (1-2 days, depending on how hot the weather is)
2 dessertspoons raw tahini
1 dessertspoon lemon juice
1 dessertspoon olive or hemp oil Garlic to taste (I usually use 1 small clove for this amount.)
A drop of water if needed to facilitate blending
Simply blend everything until smooth. This makes quite a lot and you can freeze some if necessary and thaw it later.
I sometimes add one or some of the following for added flavour: