Herb Flax Crackers - The 7th in a series of excellent Raw Food recipes

Herb Flax Crackers


I am posting a series of RAW FOOD RECIPES created by my mother Nancy Glazier and her good friend Irene Hauver. 

Together, as raw food pioneers, they complied an amazing collection of unique recipes that they used in teaching a series of raw-food-living un-cooking classes. We have a selection of delicious raw food recipes big enough to fill an entire cookbook. I know, cool, right?

These recipes are amazingly tasty! This is doing raw food right. Most raw food recipes are seriously lacking in taste and texture - well, not this collection. These beautiful ladies don't do anything half way! We are excited for you to try them.


Herb Flax Crackers are very handy to have in your pantry for when you need a speedy lunch or get the munchies. They have a delightful crunch and are SO healthy for you! Spread with Sunnie Sour Cream (recipe on this blog), Sunny Hummus (recipe on this blog), or other spread of choice.


HERB FLAX CRACKERS Recipe:

Ingredients:

4 cups Flax seeds, soaked in 8 cups water 8 hours (do not drain)
1/2 Onion, quartered
5 cloves Garlic
2 cups Chopped fresh herbs (chives, dill, sage, basil, oregano, parsley, kale, spinach, etc.)
2 t. Sea salt
1/4 cup Fresh lemon juice


Equipment:

Blender (like a VitaMix)
Food dehydrator with Teflex sheets for drying the crackers on
Bowl and spoon


Directions:

Combine onions, garlic, fresh herbs, salt, and lemon juice in blender. Puree until smooth. place in bowl.

Add 2 cups of soaked flax seeds and 1 1/2 cups water to blender. Puree until smooth. Pour into bowl with herb mixture.

Repeat with 2 more cups of soaked flax seeds.

Pour remaining whole soaked flax seeds into bowl with herb mixture and sir well to combine flavors.

Spread 2 cups of batter 3/8-inch thick on approx 8 Teflex Food dehydrator sheets.

Dry in a food dehydrator at 110 degrees for 8 hours. Flip onto screen.

Dry 12 more hours until crisp. Break into large cracker-sized pieces.

Store crackers in a pantry away from sunlight, in air-tight bags or bins. Fills an 8-quart size Zip-lock bag.

These crackers keep and store well.



Tips: 

The idea is to add just enough water to the soaked flax seeds in the blender to make a rough puree. This makes for crisper, thinner chips instead of just chewing on flax seeds stuck together. Use enough water to make it blendable in your blender.

Do not add an excess of water to soak the flax seeds - add just enough to make the mass like a thick batter. Then you can add water if needed during the pureeing process in your VitaMix blender. it's not like when we soak nuts in lots of water.

My mom always adds a bit of Vitamin C powder to her chips. It keeps her chips fresher tasting for longer, plus it keeps the colors lighter and brighter. Start with adding from 1/4 to 1/2 t. Vitamin C.



Note: Do not add more than the 2 t. sea salt asked for in this recipe. All dehydrated chips and crackers taste saltier once dried, because they are condensed, concentrating the salt.




Recipe created by the Kitchen Cheetahs, Nancy Glazier & Irene Hauver.

Enjoy!

Author, Leila Wood.

Neat Loaf - The 6th in a series of excellent raw food recipes

Neat Loaf

I am posting a series of RAW FOOD RECIPES created by my mother Nancy Glazier and her good friend Irene Hauver. 

Together, as raw food pioneers, they complied an amazing collection of unique recipes that they used in teaching a series of raw-food-living un-cooking classes. We have a selection of delicious raw food recipes big enough to fill an entire cookbook. I know, cool, right?

These recipes are amazingly tasty! This is doing raw food right. Most raw food recipes are seriously lacking in taste and texture - well, not this collection. These beautiful ladies don't do anything half way! We are excited for you to try them.


Neat Loaf is a delicious, vegan, Raw Food version of Meatloaf. No, I mean it, It's delicious. Remember the Kitchen Cheetah's rule: if it's yucky - it's banned!

This recipe has been time-tested. My mom says that it makes a terrific vegan taco meat - Just crumble it and season with Mexican seasoning, then dehydrate it in a food dehydrator, until it is a "meaty" texture.

Make a big batch of this 'Neatloaf" and store in your freezer for quick meals later. It is a great food for cleansing diets, vegan, vegetarian, etc... Check all your ingredients if you are on a gluten-free diet.



RAW NEAT LOAF Recipe:


Ingredients:

1/2 c. Raw pecan (or filbert) butter

3/4 c. Wild rice (or rye), soaked and rinsed 2 days minimum (up to 4 days if kept cool), chopped. (Rice is very tough, it must be soaked and chopped into pieces before grinding with a CHAMPION Juicer.)

1/4 c. Lentils, soaked and sprouted 2 days and chopped

1/4 c. Sunflower seeds, soaked in water with a pinch of Vitamin C added, for 6 hours, then chopped

1/4 c. Dried tomatoes, soaked in 1 cup water till soft, and then chopped

1/2 c. Walnuts, soaked 8 hours and rinsed, and then chopped

1 c. Minced zucchini, partly dried in a food dehydrator, until "leathery"

2 T. Olive oil

1/2 c. Minced carrot

1/2 c. Minced celery

1/2 c. Minced parsley

1/2 c. "Sauteed Mushrooms and Onions"

1/2 c. Minced fresh basil

2 Green onions, minced

2 large Garlic cloves mashed with 1/2 t. sea salt

2 T. Tahini

2 T. Shoyu

2 T. Nutritional yeast flakes

2 T. Ground flax seeds

2 T. Walnut oil (or olive oil)

2 t. Sweet paprika

1 T. Miso

1 t. Fresh minced rosemary (optional)

1/4 t. Ground white pepper

1/2 to 1 t. Sea salt (to taste)

2 t. Guar gum (if making veggie burgers)



Equipment:

Champion Juicer
Knife and chopping block or food processor
Large bowl and spoon
Food dehydrator


Directions:

Mix pecan butter and chopped wild rice together.

Process through a CHAMPION JUICER until creamy.

Place the rest of the ingredients in a bowl with the rice and pecan butter. Stir well.

Taste for flavor. Adjust if necessary.

shape into 10, 1/2-cup loaves on food dehydrator screens. Dry at 110 degrees about 6 hours.

Serve warm with olive oil, ketchup, or BBQ sauce drizzled on top.

Makes approximately 10 loaves. Freezes and reheats well.



Helpful hint: Make the "Neatloaf" one day, chill. Form the loaves and dry them the next day.



Recipe created by the Kitchen Cheetahs, Nancy Glazier & Irene Hauver.



Enjoy!

Author, Leila Wood.

Tahini Dressing - The 5th in a series of excellent Raw Food recipes

Tahini Dressing

I am posting a series of RAW FOOD RECIPES created by my mother Nancy Glazier and her good friend Irene Hauver. 

Together, as raw food pioneers, they complied an amazing collection of unique recipes that they used in teaching a series of raw-food-living un-cooking classes. We have a selection of delicious raw food recipes big enough to fill an entire cookbook. I know, cool, right?

These recipes are amazingly tasty! This is doing raw food right. Most raw food recipes are seriously lacking in taste and texture - well, not this collection. These beautiful ladies don't do anything half way! We are excited for you to try them.



Raw Tahini Dressing is a creamy basic dressing that is easy to make. This tasty dressing is vegan, nut-free, sugar-free, and gluten-free, as well as being perfect for raw food diets. This is one of my mom's favorite dressings.

RAW TAHINI DRESSING Recipe:

Yield: Makes 2 cups

Ingredients:

1 c. Purified water
1 c. Tahini (or raw unsalted sesame seeds)
1/2 t. Garlic powder
1 T. Fresh lemon juice (1/2 lemon)
3/4 t. Sea salt
1/4 c. Parsley (fresh is best but dry will do)


Equipment:

Blender


Directions:

Place all the ingredients, except the parsley, into the blender. Process until smooth.

Taste for flavor. Adjust if necessary.

Pulse in the parsley.

Use immediately or chill for future use.

This dressing may thicken upon standing. To thin just stir in a little water. It should be pourable.

This is great over salads, as a creme base for soups, as a veggie dip, or spread on crackers.



Recipe created by the Kitchen Cheetahs, Nancy Glazier & Irene Hauver.


Enjoy!

Author, Leila wood.

Poppy Seed Dressing - the 3rd in a series of excellent Raw Food recipes

Raw Poppy Seed Dressing

I am posting a series of RAW FOOD RECIPES created by my mother Nancy Glazier and her good friend Irene Hauver. 

Together, as raw food pioneers, they complied an amazing collection of unique recipes that they used in teaching a series of raw-food-living un-cooking classes. We have a selection of delicious raw food recipes big enough to fill an entire cookbook. I know, cool, right?

These recipes are amazingly tasty! This is doing raw food right. Most raw food recipes are seriously lacking in taste and texture - well, not this collection. These beautiful ladies don't do anything half way! We are excited for you to try them.

This Poppy Seed Dressing is a favorite at the Hauver household. You can vary the flavor by using different fruits - So have fun with it!


POPPY SEED DRESSING Recipe:

Yield: Makes 1 1/2 cups.

Ingredients:

1/4 c. Fresh lemon juice (or juice from 1 lemon)
1/2 c. Strawberries, fresh or frozen (about 8 strawberries, or 12 raspberries, 1 apple, or jam to taste)
3/4 c. Olive oil
16  Honey dates, soaked and pitted (or 6 T. Sucanat) (or 1/2 c. date sugar)
2 T. Raw onion (up to 1/4 c. fresh onion)
1 t. Sea salt
1/2 t. Dry mustard
1/4 t. Beet powder (optional for color)
1/4 c. Purified water (to thin as needed)
2 t. Poppy seeds


Equipment:

Blender


Directions:

Place all of the ingredients, except the poppy seeds, into the blender. Blend until smooth. thin as necessary to get a pourable dressing. Taste for flavor. Adjust if necessary.

Stir in the poppy seeds. Chill until ready to use.

Keeps 1 week in the refrigerator.

This dressing is great over spinach salad.


Five times the recipe to make 7 1/2 cups:

1 1/4 c. Fresh lemon juice
2 1/2 c. Strawberries
3 3/4 c. Olive oil
80 Honey dates, soaked and pitted
10 T. Raw onion
5 t. Sea salt
2 1/2 t. Dry mustard
1 1/4 t. Beet powder (optional for color)
1 1/4 c. Water (to thin as needed)
10 t. Poppy seeds


Recipe created by the Kitchen Cheetahs, Nancy Glazier & Irene Hauver.


Enjoy!

Leila

Sunny Sour Cream - The 2nd in a series of excellent Raw Food recipes

Sunny Sour Cream

I am posting a series of RAW FOOD RECIPES created by my mother Nancy Glazier and her good friend Irene Hauver. 

Together, as raw food pioneers, they complied an amazing collection of unique recipes that they used in teaching a series of raw-food-living un-cooking classes. We have a selection of delicious raw food recipes big enough to fill an entire cookbook. I know, cool, right?

These recipes are amazingly tasty! This is doing raw food right. Most raw food recipes are seriously lacking in taste and texture - well, not this collection. These beautiful ladies don't do anything half way! We are excited for you to try them.


SUNNY SOUR CREAM Recipe:

Ingredients:

1 c. sunflower seeds, soaked 2 hours in 2 cups water, drain
3/4 c. water
1/2 t. sea salt
2 to 3 T. fresh lemon juice
1/4 t. garlic powder
1/2 t. onion powder
1/2 t. dill weed


Equipment:

Blender


Directions:

Place all the ingredients into the blender and blend until smooth. Adjust water and seasonings to taste and consistency desired.


Mom's Tip: This makes an awesome topping and dip base to flavor to taste.


Recipe created by the Kitchen cheetahs, Nancy Glazier & Irene Hauver.


Enjoy!

Leila

Almond Sour Cream - The 1st in a series of excellent Raw Food recipes

Raw Almond Sour Cream

I am posting a series of RAW FOOD RECIPES created by my mother Nancy Glazier and her good friend Irene Hauver. 

Together, as raw food pioneers, they complied an amazing collection of unique recipes that they used in teaching a series of raw-food-living un-cooking classes. We have a selection of delicious raw food recipes big enough to fill an entire cookbook. I know, cool, right?

These recipes are amazingly tasty! This is doing raw food right. Most raw food recipes are seriously lacking in taste and texture - well, not this collection. These beautiful ladies don't do anything half way! We are excited for you to try them.


BEST ALMOND SOUR CREAM Recipe:

Ingredients:

Yield: 5 cups

1 cup raw almonds, soaked 8 hours and drained
2 c. Purified water
1 c. Olive oil
1 1/2 t. Onion powder
1 t. Sea salt
1/4 t. Vitamin C powder (ascorbic acid), optional
1/4 t. Garlic powder
1/4 c. fresh lemon juice (or juice from 1 lemon)


Equipment:

Blender


Directions:

Place all the ingredients into the blender. Process until smooth and creamy. Taste for flavor. Adjust if necessary.

Use immediately or chill for future use. This dressing may thicken upon standing. To thin just stir in a little water. My mom prefers this Almond Sour Cream thick, Irene prefers It pourable.

This is great over salads, as a cream base for soups, as a substitute for mayonnaise, and to spread on crackers topped with an avocado.


Double this recipe to make 10 cups:

2 c. Almonds, soaked
3 c. Purified water
3 c. Olive oil
3 t. Onion powder
2 t. Sea salt
1/2 t. Vitamin c powder
1/2 t. Garlic powder
1/2 c. Fresh lemon juice



Note: This is my mom's favorite raw sour cream ...And she loves sour cream!



Recipe created by the Kitchen Cheetahs, Nancy Glazier & Irene Hauver.


Enjoy!

Leila

Delicious marinated green Beans (good for raw food diets)

Marinated Green Beans - And a yummy salad to put them in!

I loved it when my mom made Salad Nicoise with these marinated green beans. Her salad would also have steamed baby red potatoes and we would drizzle some of the green bean marinade over those too. These beans store well in your refrigerator for a few days. I have had pickled store-bought green beans before - yuk. Make these instead, you will love them.



MARINATED GREEN BEANS Recipe:

Fresh whole green beans
Your favorite healthy oil & vinegar dressing
4 garlic cloves, barely crushed
1 t. mustard seed
1 t. crushed red pepper flakes
1 t. dill seed, if desired
A touch of raw honey



Method:

Wash the green beans and snip off the tips, and string if necessary.
Pack the whole green beans in a clear jar.
Mix the oil & vinegar dressing with the garlic, mustard seeds, red pepper, and dill (if using).
Add a little honey, to taste.
Pour oil & vinegar dressing mix over beans to cover.
Seal the jar and refrigerate 2 to 3 days before eating.


Tip:

These marinated green beans are terrific on salads, like salad Nicoise, potato salad, etc...

OR

Make the Marinated green beans the main ingredient of the salad and add:

Kalamata olives
Feta cheese
Diced ripe tomatoes
Minced fresh oregano

Garnish salad with a pinch of sea salt, fresh ground pepper and a sprig of fresh oregano.


Enjoy!

Leila

Living Oat Cereal - Try this for breakfast

Sprouted Raw Oat Cereal

This is definitely different than cooked oatmeal but it has it's own charm. Sprouted oats have the advantage of being very digestible. It is a great idea to consume more raw foods, especially sprouts, the cute little power houses that they are.

Chia seeds are all the rage now. You could add a couple teaspoons of chia, and if it sat a while, it would thicken your cereal.

Be brave. try this living cereal.


Sprouted Oat Cereal recipe:

1 c. oat sprouts
2 T. soaked sunflower seeds ("C" Soaked Sunnies - recipe on this blog)
2 T. organic raisins
1/2 c. chopped fresh fruits (like apple, banana, peach, strawberries, Mixed berries)
Almond milk or coconut milk (there are 2 almond milk recipes on this blog)


Method:

How to sprout whole hulled oats: Soak a desired amount of oats in water overnight in a sprouting jar. Drain, rinse, and drain again. Let it continue to drain while placed in your dish-drain angled down on it's side.

Rinse and drain the oats 3 times a day until they just begin to sprout. Drain well and store in your refrigerator until use.


To make 1 serving:

Portion 1 c. sprouted oats in a serving bowl
Top with soaked sunflower seeds, raisins, and fruit of choice.

Pour desired milk over and serve.


Note; Find gluten-free organic oats if that is a concern for you.

Oat Sprouts

Enjoy,

Leila

A delicious Raw Sunflower Seed Hummus recipe - And a recipe for Red Bell Paprika

Mom's Sunny Hummus

This is a delicious raw-food recipe my mother created when she was doing exclusively a raw food diet for 2 years. She used to teach living raw food cooking classes and this is one of the recipes she would share.

The complexity of flavors here is delightful. The ingredient list is a bit long, but just get everything out beforehand, then putting it together will be a snap. It's worth it.

This recipe is so tasty, healthy, and decadent, I hope you try it!



SUNNY HUMMUS Recipe:

Prepare the soaked sunflower seeds:

1 c. hulled raw sunflower seeds
1 big pinch ascorbic acid powder (Vitamin C)

Rinse then soak the sunflower seeds in a jar of water with the pinch of ascorbic acid powder added.
Let soak 8 to 10 hours.
Drain and put in a high-powered (VitaMix) blender container.

ADD:

1/3 c. high quality extra-virgin olive oil
1/3 c. raw tahini (sesame seed paste)
3/4 to 1 c. (4 to 5 ounces) cubed raw yellow-skinned summer squash
2 T. fresh lemon juice
2 t. cumin powder
2 t. onion powder
2 t. Nama Shoyu (raw soysauce)
2 t. Star brand yeast flakes (nutritional yeast)
1 t. BioSalt (recipe on this blog)
rounded 1/2 t. garlic powder
1/4 t. Red Bell Paprika (see recipe below) or sweet paprika
1/4 t. ascorbic acid powder
3 to 4 pitted Kalamata olives
1 Pinch tumeric powder (for color)
1/2 to 1 t. toasted sesame seed oil, optional
3/4 to 1 c. water, as needed

Puree together adding water as needed to just freely vortex in a VitaMix blender (a vortex while blending makes a creamier hummus). Puree until smooth and a little warm.

ADD:

1/16 t. finely ground psyllium husk powder (to stabilize the hummus).

Chill the hummus to thicken.


To Serve:

Spread the hummus 1 to 1 1/2-inch thick on a serving dish.
Sprinkle heavily with Red Bell Paprika or sweet paprika.
Pour over top GOLDEN OIL (recipe on this blog), or garlic-chile infused olive oil or UDO'S Oil,
This raw food is excellent slightly fermented (let it sit out on your counter a few hours).
Serve with vegies to dip.




RED BELL PAPRIKA Recipe:

This has a sweeter flavor than regular paprika.

Dehydrate organic red bell peppers that have been diced, in a food dehydrator.
Grind the dried peppers
Mix the ground red bell peppers at a 50/50 ratio with Hungarian paprika.
Store air-tight and use as you would paprika.



Enjoy,

Leila

Easy Peasy Almond Squeezy - A quick recipe for almond milk

Speedy-Fast Almond Milk

This is a yummy almond milk from my mother's recipe archive. We often have pre-soaked almonds in a jar in the fridge, which makes preparing this delicious almond milk a 'breeze'. This recipe requires no straining, so it saves you time. This is not as smooth as my previous almond milk recipe, because of the almond fiber, but you gotta do what you gotta do...


QUICK ALMOND MILK Recipe:

Difficulty level: Easy Peasy Almond Squeezy
Yield: 1 quart

1 1/2 c. raw almonds
4 c. warm water
1-2 t. raw organic honey or organic agave nectar (use xylitol for a sugar-free version)
a few drops of real vanilla extract (or clear vanilla to keep the milk white)
a pinch of sea salt or BioSalt (recipe on this blog)
a pinch of fresh ground nutmeg


Method:

To prepare the almonds:

Rinse and soak 1 1/2 cups raw, shelled almonds in water for a total of 24 hours, rinsing every so often until the soaking water is no longer colored. Drain. The almonds will have expanded in size a bit. Store in a sealed jar in the fridge until use.

You can plan ahead and pre-soak the almonds and keep them in the refrigerator until needed.

For the whitest almond milk, peel off the brown skins, if you care to....I don't.


To make the almond milk:

In a high-powered blender, thoroughly puree the soaked almonds with 4 cups of warm water. While blending, add the sweetener of choice, vanilla, salt and nutmeg.

Taste and pour into a 1-quart jar with tight fitting lid. Keep chilled.



Note: 

If you only have a regular blender, puree the almonds in 2 batches, using 2 cups warm water per batch.


Enjoy! 

Leila

Better than Almond Breeze (Copy-Cat Recipe)

Smooth and Delicious Almond Milk

This is a recipe I created and demonstrated when I was teaching healthy cooking classes. This formulation tastes much better than the other almond milks out there (with the exception of my mom's). You may drink this as a beverage, or pour over breakfast cereals, and use as a healthy replacement for pasteurized commercial almond milk. You can also make a sweetened almond milk with out all the sugar that commercial almond milk has. A key to making good almond milk is to remember to add a touch of BioSalt, as it brings out the flavor.

Almond milk is an excellent choice for people who are health conscious, watching their dairy and sugar intake or are on low-carb or paleo diets. This is also great for people on cleansing raw-food diets.


ALMOND MILK Recipe:

Yield: 1 gallon

3 c. soaked raw almonds (see how to do this below)
purified water to make a total of 1 gallon
2 T. xylitol or Lakanto zero-cal granular sweetener
20 to 25 drops stevia glycerite (like NOW brand or the stevia glycerite recipe on this blog)
2 t. real vanilla extract
1/2 t. BioSalt (recipe on this blog)
1/2 t. almond extract, optional


Equipment Needed:

High-powered blender
Fine mesh cloth bag, for straining
1-gallon jug with tight-fitting lid, for almond milk storage


Method:

To soak the almonds:

Rinse and soak about 3 cups raw, shelled almonds in water for a total of 24 hours, rinsing every so often until the soaking water is no longer colored. Drain. The almonds will have expanded in size a bit. Store in a sealed jar in the fridge until use.


To make the almond milk:

Put 3 cups soaked almonds into a VitaMix or BlendTec blender and add enough purified water to reach the 6-cup line on the blender container. Secure lid tightly.

Puree the almonds very well on high speed.

Strain by pouring the almond slurry into a finely woven cloth bag, placed inside a large bowl. (Or you can put the cloth bag inside a strainer that is placed over a bowl.)

Wring out and squeeze the pulp in the cloth bag well.

Place the almond pulp back into the blender, add water and puree again. Pour back into the cloth bag and squeeze it as dry as you can.

Rinse out your blender container. Pour in some of the nut milk and add the xylitol, stevia, vanilla, BioSalt, and almond extract, if using. Blend a few seconds more.

Pour into a 1-gallon jug and add the rest of the almond milk that's left in the bowl and then add enough purified water to make a total of 1 gallon. Shake to blend.

Taste the almond milk for sweetness and salt. if it tastes flat, add a pinch more Biosalt.

Store in the refrigerator. Shake before use.



Variations:

For a sweeter almond milk add a total of 3 T. xylitol, and no more than 30 drops stevia glycerite. you may also add a pinch of fresh ground nutmeg, if desired.

For a creamier almond milk that doesn't separate as easily, add 1 t. guar gum and 2 t. liquid lecithin.

Squeezing the almond pulp dry in a cloth bag

Notes: 

Reserve the almond pulp for other uses or compost it.

You can freeze the almond pulp and add to foods to increase the fiber content. Try adding a little to hot cereals, baked goods, pancakes...

You may also dehydrate the almond pulp and then grind it finely, so that you can add it to gluten-free/paleo baking mixes, home made granola, etc...  If you are on a raw-food diet, dry the pulp at or below 110 degrees F.


Enjoy!

Leila

Ruby Red Raw Beet & Apple Salad - Nourishing for your body

Raw Beet & Apple Salad

My mom used to make this for us when I was little, using beets from our garden. The sweet crisp apple compliments the earthy taste of the beet beautifully, and the lemon brings it all together.

This is a refreshing, detoxifying salad. Besides being high in fiber, the beets are known to be a blood and liver cleanser. A Dr. friend of mine recommends eating a raw beet a day for a week to cleanse and nourish the body. This is a delicious way to do that. And you know what they say about apples...



RAW BEET & APPLE SALAD Recipe:

1 large raw beet, grated
4 medium apples, cored and grated
zest of 1/2 organic lemon, optional
1/2 organic lemon, juiced


Method:

Mix the raw shredded beet and apples together. It should be about equal parts beet to apple.
Add the lemon zest, if using and fresh lemon juice. Toss well to mix.
Taste the salad, it should be a little tangy from the lemon juice, add more if its not.
Eat immediately or chill. This salad lasts a few days in the refrigerator.


Enjoy,

Leila

Fresh Carrot Apple Juice

Fresh Carrot-Apple Juice  


I still have some apples a dear friend gave me form her tree. They have been in cold storage but they need to be used up. I have made a lot of sugar-free apple sauce, but today I wanted some juice.
My family likes the taste of carrot apple juice better than carrot juice alone, so here we go...

I have a +Champion Juicer that my mom purchased way back in 1984. It's a good yellow beast, and I would highly recommend you getting one of your own. I prefer a masticating-style juicer (like the Champion) instead of a centrifugal-style juicer. You get more juice out of your produce, however the juicers are typically more expensive.

You can vary the ratio of carrots to apples, to taste. I like adding ascorbic acid because it gives me a longer storage life, it increases the vitamin C content, and it enhances the flavor of the apples.


CARROT APPLE JUICE Recipe:

3 parts washed organic carrots
2 parts washed apples (preferably organic)
1/2 t. ascorbic acid powder


Method:

Quarter the apples so that they will fit into your juicer. Removing the stems only.

Juice away, alternating apples with carrots. I make a half-gallon at a time.

Add ascorbic acid powder (Vitamin C), to slow oxidation of the juice.

Secure lid, shake and drink some, chill the rest.

Compost the pulp.

Easy-peasy.



Notes:

I often add fresh ginger root, running the pulp through at least 2 to 3 times with some of the apple pulp.

I also will add a little raw beet at times.

Prep your produce

My juicing set-up

Start your engines...

Juicing

Juicing...

More juicing

Look at all that nice pulp for composting...

Topping off my 1/2-gallon jar of juice

Done.

My family drank the whole batch in 1 day. I'm so glad they are getting all these nutrients.
Time to make some more!


Enjoy!

Leila

"C" SOAKED SUNNIES (No more dingy sunflower seeds!)

"C" SOAKED SUNNIES 

Our family likes these raw sunflower seeds because they have a beautiful look, nice texture and they taste great. They are so easy to prepare and use. They are a living food and are very nutritious too. you can add these to smoothies, salads, puree for seed butters, use as a topping, etc...or just snack on them as is.

Vegan, Raw food

Difficulty level: Easy peasy


"C" SOAKED SUNNIES Recipe:

1/2 c. fresh raw hulled sunflower seeds
Water
Ascorbic acid powder (Vitamin C crystals)


Method:

Rinse the whole sunflower seeds well. Pace in a glass jar and fill the jar half way up with water.

Add a pinch of ascorbic acid powder

Tighten on the lid of the jar and shake to disperse the ascorbic acid.

Put the jar into the refrigerator. You can store the sunflower seeds this way for up to a week. Just drain the sunnies to use.

Tip:

It is easy to see the bad sunflower seeds because they will be darker and brown, so you can easily pick them out and discard them.

Cool Fact:

These soaked seeds stay fresh and beautifully white colored, unlike sunflower seeds soaked without the ascorbic acid.

Source: 

Vitamin "C" crystals fron NOW brand, NutriBiotic brand, or other supplement company. Find in health food stores or online.

Have a healthy day,

Leila.

Crispy Soaked Almonds, Walnuts, Pecans, and Hazelnuts Recipe (a RAW food and easier to digest)

RAW CRISPY ALMONDS

Our whole family really love these! Make a big batch of these almonds because you will love them too. They are worth the effort. Soaking the almonds removes the enzyme inhibitors that all nuts have. This makes nuts healthier to eat, less bitter, and easier to digest. This method also works wonderfully with pecans, walnuts, hazelnuts, etc...and is our family's preferred way to eat all nuts.

Difficulty level: Easy


RAW CRISPY ALMONDS Recipe:

4 1/2 to 5 pounds raw whole shelled almonds
water

Method:

Soak all the almonds in water. The water will discolor, so rinse the almonds and soak again with clean water. Repeat this soaking and rinsing process until the water is only slightly orange-ish, but not until the water looks cloudy. This will take a few hours, but is easy to do.

Drain the almonds. Pat the almonds dry between paper towels or spin-dry in a salad spinner.

Dehydrate the almonds in a food dehydrator until dry, crisp, and crunchy. The food dryer set at 110 degrees F keeps these almonds "raw".

To see if they are done, take a couple nuts out of the dryer, let then cool and then bite into one. It should be dry and delightfully crispy! Let cool to room temperature before storing.

Store the CRISPY ALMONDS in the refrigerator or freezer in an air-tight container.


Variation:

CRISPY TOASTED ALMONDS: This version is lightly toasted, not raw.

Instead of dehydrating in a food dehydrator, spread out the soaked almonds onto 2 cookie sheets and bake in a 170 degree F oven for 3 hours, stirring every 30 minutes.

Let the almonds cool for 3 hours.

Re-bake the cooled almonds again in a  170 degree F oven, until dry and crispy.

Then toast the almonds in a 350 degree F oven for 30 to 40 minutes. Roast almonds only until the almonds BEGIN to smell toasted. Watch the almonds closely so that they don't get over-browned. Stir almonds about every 20 minutes and switch cookie sheet positions half way through the roasting process.

Put a heat-safe wedge in the oven door and let the toasted almonds cool to room temperature.

Store the CRISPY TOASTED ALMONDS in the refrigerator or freezer in an air-tight container.


FUN TIP:  If you pinch.& squeeze "Crispy Almonds .... Most of them will pop apart into crunchy halves and pieces. Kids of all ages love to do this.... No need to chop crispy nuts unless you want them very fine.


Variation:

You may roast the dehydrated "Crispy Nuts" in a 350 degree F oven, just until they smell toasted...stirring several times for an even roast.


Enjoy!

Leila

Crispy Soaked Raw Pecans are made the same way.

Crispy Walnuts can also be made, loosing their bitterness.


Author, Leila.

Kitchen Cheetahs is born!

HI! You have found the Kitchen Cheetahs blog.

Leila

This is a new blog for the new year.We are so excited to be starting this project. We are a family team of professional food, confectionery, and beverage formulators - and we want to share a lot of our secrets with YOU!

As a team, we have been researching and testing recipes and creating our own unique formulas since 1999 (sooner really, we just weren't being paid for it yet). We are a health conscious family that loves excellent food and our goal is to assist the home cook in achieving a quantum leap in cooking amazing AND healthy foods. Over the years there has been an increase in food allergies, weight gain and related health issues. We see people we love suffer and fight the battle between the comfort food they want to eat and the "healthy" food they "should" eat. Most of the gluten-free and paleo baked goods for example, are a far cry from the real thing. For example, cardboard pizza crust, beany-flavored homemade pasta, brick-like breads, starch and sugar-filled flat-tasting cakes...  blehhh.

Food should taste good! Eating should be pleasurable!

SO, if we don't think it tastes good, we won't post it.

Warning: This is what we are not -
Professional photographers, professional bloggers, professional actors, professional writers, or even very electronically talented for that matter. The point is, this blog is for fantastic recipes and tips, and it may get messy...really messy...as in, chocolate all over the place (giddy laugh).

Please enjoy this journey with us, because we are going to have a lot of fun!

Leila