In The Kitchen…Barefooted
This, my 2nd, episode In The Kitchen was so much fun! And all the recipes turned out amazingly delicious! I hope you enjoy watching! 🙂
Here are the “tweaked” 😜 directions for each recipe:
- 1 cup Cashews
- 1/2 cup Sunflower Seeds
- 6 scallions
- 1 large carrot
- 3 Tbl Olive Oil
- 2 1/2 Tbl Liquid Aminos (soy sauce or tamari work too)
- Sea Salt and Pepper to taste
Blend Cashews and Sunflower Seeds in food processor until fine. Add all remaining ingredients and blend until the texture you prefer. I saved half of the scallions to add at the end to leave add a little more chunky texture.
Sesame Ginger Sauce:
- 1 cup Olive Oil
- 1/2 cup + 2 Tbl Apple Cieer Vinegar
- 1/3 cup Fresh Ginger (or even a little more wouldn’t hurt, surprisingly)
- 1 cup sesame seeds
- 1/4 cup Liquid Aminos
- 1/2 Tbl Sesame Oil (toasted is fine too)
- 1 cup Water
Add all ingredients to blender and process until creamy. Make take a bit to break down the ginger.
Can be used as a salad dressing, a dip for apples / veggies or with rehydrated seaweed like Arame and Hijiki.
- 2 cups whole Flax Seeds (soaked in 2 cups water for a 2 hours or more, if you leave overnight that’s fine)
- 5 cloves Garlic (I love garlic!)
- 1/2 Lemon, juiced
- 2 – 3 Tbl Liquid Aminos
- 1 Tbl Fresh Ginger
Blend ingredients EXCEPT the Flax Seeds in a food processor until broken down. Then add the Flax Seeds and blend until well combined. The Flax Seeds will not grind up but you want the flavors to be well mixed.
Remove from food processor and place on a Teflex sheet on top of a mesh dehydrator screen. Spread batter thinly 1/8 – 1/4 thick. It will take 2-3 trays to use all the batter. The goopy texture will hold the crackers together even if there are holes.
Dehydrate at 105 degrees for 10-16 hours, until crispy. Halfway thru test them for firmness and flip them over onto another mesh tray and remove the Teflex sheet so they dry on both sides.
The sound of flax cracker crunch…
If you like these recipes you can pick up Alissa Cohen’s book here
Raw Pepper Cashew Cheese Pate Recipe:
- 1 cup Raw Cashews (soaked in water for 30 min – 4 hours)
- 1 cup Bell Pepper (red, orange or yellow)
- 2 1/2 Tbl Lime Juice (or lemon)
- 4 cloves Garlic
- 3/4 tsp Salt
Place all ingredients into a food processor and puree into a smooth pate. This will take a bit, the texture will become smoother and thicken a bit after blending for longer than you think you need to. 🙂
Please share your favorite paté or cracker recipe! If you have questions or requests for recipes you’d like to see made Raw, I’d love to hear them! 🙂