As I’m trying new things out with my dehydrator, I’m realizing there will be a few “fails”, I figure I might as well blog about them so others don’t do the same. Here is my attempt at Eggplant bacon, which, in my opinion did fail and might be tossed; not sure yet. I don’t particularly like eggplant. My Baka once tried to trick me by pan frying eggplant and tried to pass if off as if it was potatoes. Yeah right Baka! I may have been 10, but I wasn’t fooled.
Monthly Archives: January 2012
I am so excited for this contest – this is the first time I am accepting entries from Canada AND the United States! This is the first part, there will be another prize give away in March as well! So, what’s the prize?
1 bag of Bob Red Mill Chia seeds
How to enter? Continue reading
Lately I’ve taken an interest in raw food. I never thought I’d be going towards this path, but here we are. My breakfast is a Sun Warrior shake (minus making the nut mylk myself, the meal could be raw in the future), my lunch is a raw salad with raw bread and my dinner is usually cooked. I haven’t touched a baked dessert in a while and I don’t know if I even want to. I think baby steps are best with anything and taking your time to read about things, become educated and think clearly before making drastic changes. Two meals out of three isn’t bad. It’s not really that hard and I do enjoy spiralizing and assembling my food rather than slaving over a hot stove. Uncooking with the dehydrator is a bit of a pain as things take longer than what I’m used to, but the results are worth it.
I could see myself becoming fully raw in a year or so and I don’t think I mind that at all. Less impact on the world and I’m sure my body will thank me.
The funny thing is, I feel like it snuck up on me, as if I was going along just la de da and then BAM – raw food. Where has raw bread been all my life!? I’d much rather eat this than anything. I’m also INCREDIBLY excited to get a juicer to make crackers from the pulp. The thought of that makes me way too happy. I suppose I like gadgets and look at the appliances as toys of sorts, but they’re also tools to help and that gives me a certain satisfaction regarding my health. I’m looking forward to the day that I don’t cry in a changing room, that I actually smile when I walk out and don’t just head to the large section. It’s a win win really. My path to health is a work in progress, I’m happy I’ve come this far and I look forward to where else it will take me.
While I wait for my eggplant bacon to be fully dehydrated, I might as well write about the Facebook page I made for Air Eater. I figured I should probably make a dedicated page, so people on my timeline don’t have to be bothered with my recipes if they don’t want to, I don’t see why they wouldn’t. (Not biased at all!)
So here’s the official Facebook page: http://www.facebook.com/AirEater
Feel free to drop a line and ask questions about recipes or anything else you’ve seen on the site etc. It’s always fun to get requests too. If you’d like to see me try something let me know. I think this weekend I will attempt a coconut meat savoury dish. Oh yes, there will be nut cheese involved.
I do love hearing from you. I appreciate the time people take to write emails and I love the words of encouragement. Thank you very much to those who do, plus the wonderful tweeps who are so supportive, love, love, love you guys.
Thanks everyone! Happy eating!
Now that I have a dehydrator, I am in raw food heaven and I have been looking up recipes and trying fun things. I am going to try every bread that I can. I used a recipe from Choosing Raw.
Raw Tomato Bread (raw, vegan, gluten and soy free)
Makes 8 large pieces
5 plum tomatoes, chopped
1 cup sundried tomatoes, soaked in warm water for 30 minutes
3/4 cup flax meal
1 tbsp tamari or nama shoyu (substitute sea salt to taste if you’re allergic to soy)
1 tsp oregano (dried)
2 tsps basil (dried) – I used fresh
1 clove garlic
Black pepper to taste
1/4 cup sunflower seeds
As per the recipe instructions: Dehydrate at 115 degrees for 8 hours. Flip the bread, score it into 8 pieces on the wet side, and dehydrate for another 4-6 hours, till totally dry.
I just made it into full sheets and scored as I felt like it. I also made sure to lay out the “dough” rather thick, you’ll see 1/4″ in a lot of recipes, that measurement is seriously important, unless you like paper thin crackers. I really enjoyed how thick the bread came out, mine was a bit different than the original author’s. It’s all personal preference anyway, I just want to be able to bite into something versus having it feel like it will break. Maybe it won’t, I’m not experienced enough to be able to say just yet.
My mother never let me have Fruit Roll Ups and it’s probably for the best that she didn’t. Have you seen the ingredient deck? Not very clean. I do have a semi-sweet tooth and why not make my own. I say semi because ever since I went vegan I have no interest in anything sweet. Sometimes I have a Jujubes craving, but for the most part I have no interest in chocolate at all. Odd for a woman I know @MathieuLLF is more likely to have ice cream or chocolate than I am. I do however love fruit, especially pomegranate, oh yes. Most likely as it’s a fruit that my grandmother used to shell for me in Montenegro where I spent many summers. Good memories around this ruby fruit. This partly inspired me to make my fruit leathers.
– 1 pomegranate
– 1 banana
– 1 small golden delicious apple
– 1.5 cup jicama
– 1/2 lemon juice + pulp
I really had no idea how this was going to work and let me tell you it was incredibly watery with just the pomegranate and jicama. The banana and apple really added fibre that gave it a thicker appearance. The mixture made two trays, but I do think I could have used it all in one tray to make it super thick. It was a bit tricky to spread it out and not let it run over the edge.
Into the Excalibur it went at 115 for 12 hours, I think it could have been just fine at 10 hours. It was tricky to peel off the sheet at first, but then it went quite nicely.
Looks kind of like sausage doesn’t it? I swear it’s a fruit leather. I must caution that the seeds from the pomegranate do make this fruit leather rather bumpy – don’t say I didn’t warn you. If you make this let me know! I’d love to see!
The beginning of learning a new style of anything requires the try and try again method. I believe I will be utilizing this often while I bumble through learning how to make dehydrated raw food. I love nachos, burritos, and tortillas a heck of a lot. I figured why not try to make some?
I followed the recipe from We Like it Raw:
– 3 Cups Fresh Corn Kernels
– 1 1/2 Cups Chopped Yellow or Red Bell Pepper (I didn’t use this item)
– 3/4 Cup Golden Flaxseed, Finely Ground
– 1 Tablespoon Lime Juice (I used 2 tbsp)
– Pulp from Lime Juice (my addition)
– 1/2 Tablespoon of Lemon (my addition)
– 1 Tablespoon Ground Chili Powder
– 1 1/2 teaspoons Sea Salt
– 2 teaspoons Ground Cumin
Divide the dough onto two Teflex-lined dehydrator trays and spread to the edges using an offset spatula. Dehydrate at 115 F for 3 to 4 hours. Flip the Teflex sheets over onto the tray and carefully peel away the Teflex. Place back in the dehydrator for about 2 hours.
This is what I did and it worked! I was so impressed. The wrap perhaps could have been thicker to allow for a more flexible wrap, but it was edible and quite good in my books! I am very happy with this and the amount made three full trays, I really had no interest in making round traditional tortilla shapes, why waste when a square shape is more economical.
Here’s a sandwich I made with the tortilla: Continue reading
I am too excited, more so than a kid at Christmas. I finally got my dehydrator and made my first attempt at raw onion bread. I am sure that I will get better at this and in a year I will look back at this to see the transformation. I hope so at least.
As I know nothing about dehydrating I used a recipe from Marisa’s Healthy Kitchen. I shouldn’t have assumed that chopped meant roughly chopped and not finely chopped. I wish the recipe called for a bit more direction. Instead I made a quite large unruly overt mass of onion. I imagine it will be only edible in place of onion bread crumbs, if such a thing was popular.
This is what is looked like: Continue reading
Something comforting about going to your favourite restaurant, the servers are polite as usual, the atmosphere is comforting and then they go and change the menu. In the case of Live Organic Food Bar, this is not a bad thing, change is good and impressive!
We arrived pretty early for dinner, but we couldn’t really wait. @MathieuLLF and I shared a plate of the chickpea fries – holy cow they are good. The BBQ sauce tastes more so like marinara sauce, which I don’t think is a bad thing, it’s a bit on the sweet side than tangy.
Here’s what it looked like: Continue reading
Finally @MathieuLLF and I went to visit Carol, the owner and head chef of Belmonte Raw, and were fabulously welcomed. The first thing I noticed was the menu was gone and the format of Belmonte Raw is more so of a take away joint. Carol wants to focus on her cleanses and provides handy week kits to those interested. At the table next to us two ladies were excitedly talking about how they were ready to cleanse as they went through their bags of goodies.
Mat and I both had a collard wrap with: carrot, purple cabbage, avocado, jicama, sprouts and I do believe there was a nut sauce, but I’m not sure. The wrap was very well wrapped, it wasn’t one of those moments where you bite into it and everything falls out, instead it was a pleasure and easy to remain clean while doing so. The wrap came wrapped with a piece of twine and it sat upon a salad bed of baby spinach and sprouts sprinkled with halved almonds and dried figs. The garlic and lemon dressing came on the side and was the perfect amount. I never would have imagined how filling this wrap and salad was and I mean exhaustingly filling like my mouth was tired from chewing, but I felt incredibly good!
We also had a drink called Continue reading