What a surprise discovery! I never imagined that a simple 5 ingredient recipe for onion bread would change my world. THIS is what real Raw food is all about!
When you feel so excited, alive, happy, with taste buds cheering for joy, you know you’ve found something special. More than “just food”, food that inspires feelings like this are what make life incredible and so full of JOY.
My plan for this Raw journey is to keep it simple and delicious. I don’t want to slave away for hours in the kitchen and yet I still want to eat foods with a variety of yummy flavors and textures. I came across this bread recipe in the book RAWvolution by Matt Amsden and I’m in love with it, in its entirety. 😊 It is EXACTLY what I’m looking for. I’m sure you’ll be seeing more recipes I make from it. You can find it on Amazon here. Or check your library.
Did you catch the second surprise announcement in the video?
I am beyond blessed and happy for the support and being on such a life changing journey with my partner and best friend.?
Here’s the recipe and I truly hope you make it!
3 large yellow onions
3/4 cup flax seeds, ground in a blender, coffee grinder or food processor
3/4 cup raw sunflower seeds, ground
1/2 cup Nama Shoyu (Tamari or Liquid Aminos)
1/3 cup extra virgin olive oil
Slice the onions on a mandolin and then halve them (or use the slicing disc on a food processor). Put all the ingredients into a large mixing bowl and mix until well combined. I used my hands for extra fun 😝.
Divide the mixture in half and spread onto two dehydrator trays lined with Teflex sheets. Spread mixture as evenly and thinly as you can, without seeing holes. It may take a little massaging, again I used my hands for smear-ability lol, but it should cover most of the tray. Dehydrate at 105° for 12 hours, flip the tray over, peel off the Teflex sheet and return to the dehydrator for another 8 to 12 hours or so, until desired degree of dryness.
I kept mine barely moist, so it’s soft and pliable, I didn’t want a crunchy bread. I suggest storing in the fridge in a sealed container for freshness.
Makes 2 trays as noted above. I doubled the batch, which I don’t usually do with a new recipe, but I had plenty of onions from Farm Fresh Las Vegas so why not. Boy, am I grateful I did! These will be going with me on my business flight in the morning. Part of my secret to staying raw while traveling is to take something(s) with you that are super tasty and easy to travel with.
Heat two cups of water in a saucepan till warm about 110°, NOT hot. Place the dates in a bowl and submerge them with the warm water. Allow them to sit for 15-20 minutes to soften.
Drain the dates, reserving the soak water. Place them into a blender with ¾ cup of the soak water, the vanilla, coconut oil and the salt. Blend on high till very smooth and saucey. Add more water as needed, until the sauce is pourable but still thick.
•Be careful not to be generous with the coconut oil, otherwise it will overpower the caramel flavor.
•Sauce will keep in an airtight container in the fridge for up to 5 days.
•For additional maple flavor, try adding some Lucuma Powder.
• Place the nuts, salt, and dates into a food processor. Process for 2-3 minutes, or until the nuts are totally broken down and the mixture is uniform and sticking together. When you squeeze a small amount in your hand and it sticks together, you’re good. You’ll still see bits of nuts, not a fine powder, that’s fine.
• Press the mixture into an 13 x 9 baking dish that has been lined with parchment or wax paper. Make sure it’s distributed evenly through the pan. It’ll be sticky and take some smooshing around so be patient. 1/4 inch or so deep is perfect. The oils will start to release from the nuts and you’ll be able to “polish” it into smoothness.
If you want thicker bars simply use a smaller dish.
• Place the apples in a mixing bowl and cover them with the sauce. Make sure that all of the pieces are evenly coated. Arrange them in 4 layers on top of the base. For each layer, you can line up the apple slices in crisscrossing rows.
• If you don’t have a dehydrator, transfer the bars to the refrigerator and allow them to cool for an hour. Cut them into squares and serve. The apples will still be a bit juicy and crisp, so use a pizza cutter for slicing them. If you do have a dehydrator, place the baking dish into the machine and dehydrate at 115 for 6 hours. This is best!
Allow the bars to cool so the base will be more solid, then cut them into squares, serve and Enjoy! ?
•Un-dehydrated bars will keep, refrigerated, for 3-4 days. Dehydrated bars will keep in the fridge for up to one week.
•You “could” even cook them in an oven to soften the apples. Be gentle, go slow. It won’t be raw anymore but it’ll still be healthy!
Yes you CAN eat Raw and have all the fun flavors you love! And even find new flavors to love.
This recipe is a perfect example of a new flavor. I personally have never liked the neon orange nacho cheese; gas stations have it, it comes in a jar, it’s pourable…always grossed me out. Real cheese doesn’t work that way. If I got nachos at a restaurant I wanted grated cheese that was melted over them.
This recipe is the best I’ve ever made for a “cheese” like flavor and overall awesomeness.
2 cups Raw Cashews – soaked for 4-6 hours or overnight.
1/4 cup Nutritional Yeast
1/2 cup Orange Bell Pepper (Red might be even better) – rough chopped
1/4 cup sweet onion – rough chopped
1 Tbl Chipotle Powder (the key secret ingredient. You ‘could’ use Smoked Paprika but why would you? ?)
1 tsp Chili Powder (or a little less if you don’t want a kick)
2 Tbl Extra Virgin Olive Oil (the quality of your oil DOES matter)
2 Tbl Lemon Juice – fresh squeezed
Garlic, salt and black pepper to taste. (I love garlic which has a bite so start slow so you don’t overdo it in combo with the chili powder)
Water as needed for creaminess. I used about 1/4 cup, adding little by little.
Blend all ingredients in a food processor till as smooth as you can get it. Transfer to a blender and keeping adding water till it’s super smooth and the spreadable / dip-able texture you want.
If you have a Vita-Mix blender you could skip the food processor step. You’ll have to add some water sooner to keep the blender going.
This is a great dip for a crudités of veggies, on flax crackers, or over your Walnut Taco Meat! ? You could even use it as a base and add whatever additional spices or herbs you want to go with the dish you’re making.
I’d love to hear back after you make it! What yummy adjustments did you make, what did you eat it with…comment below and share!
Sharing this most amazing sweet potato pasta recipe, courtesy of Cara Brotman here. This is a go to recipe when you need a change up from fresh green leafy salads and are craving something rich, savory, super filling that is packed full of flavor. It is one of my raw favorites!
2 sweet potatoes, spiralized
1 cup raisins
1 cup chopped raw nuts (almonds & hazelnuts are great)
1/2 cup sliced green onions (spring onions work well too!)
1/2 cup cilantro
1/2 cup mint
Curry Almond Sauce
1/2 cup almond butter
1/2 cup melted coconut oil
6 tsp curry powder
2 tsp cinnamon
1/4 tsp cumin
2 Tbsp apple cider vinegar
2 Tbsp Soy Sauce / Liquid Aminos / Tamari
1 Tbsp finely minced ginger
4 cloves garlic, or to taste
Start with the Curry Almond Sauce, adding all of ingredients in a large bowl. Mix well. Add remaining ingredients, sweet potatoes – mint, stir well and Enjoy!
*due to the coconut oil, if not eaten right away the sauce will harden in the fridge. Just take it out and let it sit on the counter a bit to warm up before eating. I like to make it the same day and leave it out on the counter until dinner to allow the flavors to marinate and so the noodles are able to be twirled on my fork, like spaghetti. lol
Kerwin used the angel hair blade on the spiralizer to make the pasta in the photo and it turned out fabulous! More noodle for the sauce to cling to. ??
I haven’t tried this with the pomegranate seeds yet but I’m sure it’s wonderful!
Here is my tried and perfected recipe for making The Best Unroasted Almonds. It’s all in the details.
~Start with RAW Almonds ?
~Soak them overnight in fresh water. The nuts will absorb a lot of water and expand so put plenty of extra to keep the nuts covered.
~Drain and rinse them in the morning. *If you are pressed for time, just put new fresh water covering the nuts, place them in the fridge and you can get to them later. With daily rinsing and fresh water the nuts will keep in the fridge for 5 days so you can always have a batch soaked and ready to go for various recipes.
~Place rinsed nuts on a dehydrator tray, spread out so they are in a single layer. Dehydrate for 1 hour at 105°.
~Dump dried nuts into a big bowl
~Drizzle Olive Oil (cold pressed) and mix. You only want to “lightly” coat the nuts so the seasonings will stick, too much oil and they’ll never get the ‘pop’ or light crunch you’re looking for. So start slow, mix, and add more oil as needed.
~Add Seasonings. Below is my all time favorite mix but this is customizable to your taste buds of course.
Pink Salt – FINE Ground
First 3 are pretty equal amounts, the cayenne I use about 1/4 the amount, just to give a tiny kick. Don’t worry about the quantity of salt, Himalayan Pink Salt is good for you. ?? The nuts honestly won’t taste the same without enough salt, it brings out the flavor of the other spices and once you bite in the flavors all blend with the nuts to create a mouth watering savor burst of flavor.
*One thing to note is Be Generous! Put on way more seasonings than you think you’ll need. Taste the nuts and keep adding until the balance is there and it’s bit too strong. Some will fall off as it’s dehydrating and the flavors will soften. Bland nuts are just no fun, trust me. Also, you want to taste the spices, not the oil. Add more spices if you taste mostly oil. Or add more nuts to thin out the amount of oil.
~Put back on the dehydrator trays and “roast” at 110° until the cows come home. Seriously, just leave it going for 2-3 days, periodically testing them. When you like the pop and crunch pull them out, let them cool and store them in the pantry. They won’t last long enough to get old LOL. Way to yummy.
*I like glass canning jars to store them. Ziplock bags makes the nuts not look as appealing and I swear they don’t hold the crunch the same way. ?♀️ They are good though to use for carrying nuts with you for on the go snacking.
I was excited to find them on sale at Sprouts this week in the bulk section. So I made a big batch! Not sure if I’m going to show them to Kerwin or not. Haha ?
After many soggy, chewy, bland batches of nuts I am excited to have found a recipe that WORKS!! I want you to skip past my failures ? so feel free to ask questions! I hope you give these nuts a go and share how they turn out for you!