Sunday, August 28, 2011

Raw Peach Crumble

Funny how people new to raw foods start with complicated recipes that come with a long list of ingredients - and are quick to give up on the idea of raw foods when the recipes don't work out.

But as you progress, you will begin to notice that the raw foods you prepare over and over are often the simplest! Less ingredients, purer foods, less work, a taste explosion in your mouth - all good incentives to keep going!

To me this acronym says it all - KISS (Keep It Simple Silly)! As a Raw Chef I have learned this lesson well. When a dish turned out to be a disaster, usually there were so many ingredients that I overly complicated what should have been a quick and easy meal to prepare. So here is one of my all time favourite desserts - FAST, SIMPLE and EASY - I can come home and make it up in 5 minutes or less.

Here are THREE REASONS you may want to soak all nuts and seeds before using them.
  1. Soaking makes nuts and seeds easier to digest.
  2. Nuts/seeds naturally contain enzyme inhibitors for the purpose of protecting the nuts/seeds until they have what they need to grow. Once soaked, rinse nuts/seeds well, and throw away the soak water containing the enzyme inhibitors which are very acidic to the body . 
  3. Soaking activates a powerful germination process in the nuts and seeds.
Raw Peach Crumble

1 or 2 fresh peaches, sliced
1/4 to 1/3 cup raw pecans (that have been soaked and dehydrated)
2 Medjool dates (soaking makes them easier to process)
pinch Himalayan salt
Agave (Optional)
  • Place sliced peaches in a small bowl (Optional - drizzle Agave over peaches)
  • In a food processor, or mini chopper, process pecans, dates and salt
  • Mixture should resemble a course crumble
  • If too moist, just add a few more pecans and process again
  • Crumble topping over peaches - and enjoy
  • Yield: about 1 cup for one person

Wednesday, August 24, 2011

Raw Buckwheaties

This simple breakfast cereal is a staple in my kitchen! You can dress it up by adding nuts, seeds, chopped dates, your favourite berries, or fresh fruit. But, when I serve Buckwheaties in a cereal bowl with bananas and my favourite nut milk, it brings back childhood memories of listening for the crunch in every spoonful of my crispy rice cereal.

Every couple of weeks, I like to prepare a large batch of Buckwheaties. This way I always have some on hand for: cereal; sprinkling on salads; in wraps for extra crunch; adding to cakes; or grinding into flour.

  • Soak Buckwheat Groats in three times as much water for at least 4 hours
  • After soaking, drain and rinse them really, really well
  • If you don't want to sprout them, simply spread on mesh dehydrator trays as below
  • If you do want to sprout them, leave Groats sitting in a colander on top of a bowl
  • Cover the bowl with a tea towel and leave on the counter for 1-2 days until the sprouted tails are visible
  • While Groats are sprouting on the counter, keep rinsing and draining them 2-3 times a day
  • After a final rinse, the Groats are spread on mesh dehydrator trays
  • Dehydrate at 105 degrees for approximately 5-8 hours, or until Groats are dry and crispy to the touch

  • Stored in the fridge in large covered glass jars, Buckwheaties will last for a few months