The Complete Book of Raw Food (56 page)

B
Y
K
ARIE
C
LINGO

A
DVANCED PREP
:
5 to 7 hours for soaked golden flax + 20 hrs for dehydrating
I
MMEDIATE PREP
:
30 min
Y
IELDS
2 ½ dehydrator trays full
S
PECIAL
E
QUIPMENT
Vita-Mix or coffee grinder, dehydrator.

1 to 2 cups golden flaxseed, soaked (or grind the dry seeds in a Vita-Mix or coffee grinder and add an equal amount of liquid)

½ cups raw honey or 8 soaked blended dates for sweetener

1 teaspoon cinnamon (to taste)

pinch Celtic sea salt

Combine the ground flaxseed with the honey or dates, cinnamon, and sea salt, and mix well. Dehydrate at 110°F overnight, flip, and continue to dehydrate for half a day.

Hint:
Add more seasoning than you think you will need!

Abeba’s Corn Chips

B
Y
A
BEBA
W
RIGHT

S
ERVES
10
S
PECIAL
E
QUIPMENT
Food processor or blender, dehydrator

6 to 8 ears worth of corn kernels, cut from the cobs

¾ cup sunflower seeds, soaked overnight

⅓ to ½ red onion, chopped

¼ teaspoon cumin

⅓ cup ground flaxseed

dash cayenne pepper

Celtic sea salt to taste

Mix corn, sunflower seeds, and onion in blender or food processor (For more crunch, use a food processor.)

Add the cumin, ground flaxseed, cayenne, sea salt, and mix well. Spoon onto dehydrator trays lined with Teflex sheets. Dehydrate at 105°F for 8 hours. Flip the corn chips and remove the Teflex sheets. Continue to dehydrate until crisp.

Barbecue Chips

B
Y
A
BEBA
W
RIGHT

A
DVANCED PREP
:
30 min for soaking + 8 to 10 hours for dehydrating

I
MMEDIATE PREP
:
40 min
S
ERVES
10 to 12
S
PECIAL
E
QUIPMENT
Blender, dehydrator

2 carrots, chopped

1 to 2 dates
or
12 raisins, soaked 30 minutes and drained (reserve soak water)

¾ teaspoon chili powder

1 celery stalk, chopped

2 tomatoes

½ cup sun-dried tomatoes, soaked for 30 minutes, drained and chopped (reserve soak water, test for saltiness)

cayenne pepper to taste

nama shoyu or Celtic sea salt to taste

¼ to ½ medium beet (optional)

⅔ cup flax seeds, soaked 3 hours or overnight

Combine the carrots, dates, chili powder, celery, tomatoes, sun-dried tomatoes, cayenne, nama shoyu, beet (if using), and 1 ½ cups of water in a blender. Blend well and adjust the seasonings.

Add the flax seeds and blend well. The mixture should be thick but pourable. If mixture is too thick, crackers will be chewy, not crunchy—add a little water if necessary to keep it runny.

Spoon the dough onto dehydrator trays lined with Teflex and dehydrate at 105°F degrees for 8 to 10 hours.

Remove the Teflex sheets and flip the chips. Continue to dehydrate until crisp.

Curly Crisps

B
Y
S
HAZZIE

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
20–40 min

S
PECIAL
E
QUIPMENT
Spiral slicer, dehydrator

vegetables such as sweet potatoes, pumpkin, zucchini
,
or
carrots

sea salt and seaweed flakes (optional)

Using a spiral slicer on the curly setting, slice the vegetables.

Add salt or ground seaweed flakes if desired.

Place the curls on a dehydrator tray and dehydrate at 115°F for 6 to 12 hours, depending on the thickness of the chips.

Variation 1:
After slicing, marinate the vegetables overnight in an herby dressing, and then dehydrate.

Variation 2:
For savory crisps, thinly slice vegetables such as eggplant, beets, tomato, rutabaga, or zucchini and dehydrate until crisp. Add sea salt or ground seaweed flakes if desired. Also, try variation 1 with any of these vegetables.

Variation 3:
For sweet crisps, slice apples, pineapples, pears, or bananas and dehydrate until crisp. Try squeezing some lemon juice over the fruits before dehydrating for a fresh new flavor.

Contributor’s note:
These fun snacks go well with all dips and look beautiful on top of soups.

Joe’s Chip Shop Chips

B
Y
S
HAZZIE

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
15 min

S
ERVES
2
S
PECIAL
E
QUIPMENT
None