Re: raw--Mediterranean Almond Bread - Chef recipe

[Guest guest]

Save all your almond pulp for this recipe. I have not tried it yet, but I have heard great things about it. I don't usually make almond milk, but a good excuse to make it. My dehyrator is waiting to be used today for something. You will have to find out the "g" conversion and think we discussed this before. See link for many raw recipes with pictures! http://therawchef.blogs.com/russell_james/raw_recipes/index.html recipe below. "The Best Thing Since Sliced Bread " I love making this bread as it's so satisfying to create and eat. You can make a batch of this on Sunday and be set up for some fantastic lunchtime sarnies for the week, instead of just taking the salad option! I like to make a sandwich with avocado, lambs lettuce, tomato and cashew mayonnaise. If you like mushrooms then some chunky slices of portabello mushrooms marinated in Nama Shoyu or Tamari make an excellent addition too. So here's the recipe... Mediterranean Almond BreadMakes 18 'slices'1/2c olive oil1c sun dried tomatoes3c almond flour (almond pulp from almond milk, dehydrated and ground into flour)1c flax meal750g peeled courgette (zucchini), roughly chopped250g

apple, cored and roughly chopped3T lemon juice1t salt3T Herbs De Provence2T marjoram - Process the olive oil, sun dried toms, courgette, apple, lemon juice, salt and dried herbs until thoroughly mixed. - Add the almond flour and process again until a batter is formed. - In a bowl mix the batter with the flax meal by hand. The reason you do this separately (not in the

processor) is that you are likely to have too much mixture for the size if the processor at this point, and when you add the flax meal it will become quite heavy and sticky and overwork your machine. - When mixed, process the whole batter in the machine again in small batches to achieve a light fluffy texture. - Divide the mixture in 2 and place on Paraflexx sheets, on dehydrator trays. - Use an offset spatula (aka offset palette knife or cranked palette knife) to spread the mixture evenly to all 4 sides and corners of the Paraflexx sheet. If mixture is too sticky you can wet the spatula to make things easier. With a knife score the whole thing into 9 squares. - Dehydrate for 2 hours and then remove the Paraflexx sheets by placing another dehydrator tray and mesh on top and invert so that your original sheet of bread is upside down. That will allow you to peel the Paralexx sheet off and continue to dehydrate

the underside of the bread. - Dehydrate for approx 8 hours more (do this overnight so you're not tempted to eat it before it's ready) or until bread feels light in your hand. If the pieces don't fully come apart where you scored, use a knife to cut them. So there you have it. Once you have this bread, the only limit you have is your imagination. I have made bread before and used lasagna leftovers to create 'cheese and tomato' sarnies, one of my all-time childhood faves!" == hugs, carolg"Sharyn E. Cerniglia" <sharyn.cerniglia@...> wrote: Thank you so much for this recipe, Suzi! We don’t drink cow’s milk in this house anymore, just almond milk, and I hate throwing out the almond pulp, but didn’t know what else to do with it. I can’t wait to try this! Sharyn From: health [mailto:health ] On Behalf Of Suzanne Valya's Spicy Almond Cheesefrom 12 Steps to Raw Foods* by Boutenko Mix the following ingredients in a bowl:2 cups pulp from almond milk (pulp should be plain, not sweetened)1/4 cup olive oil1/2 cup lemon juice1/2 teaspoon of Celtic Sea Salt1/4 cup fresh or dried dill weed1/2 cup diced onions1/2 cup diced red bell pepper Decorate with cherry tomatoes. Serves 4. ,___

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[Guest guest]

Thanks, carolG. My dehydrator is up north

in my PA house, awaiting transportation down here to FL when I go up in the

spring to list and sell the house. And I refuse to buy another in the meantime

because then I’ll have TWO!<G> But I’ll save this recipe for

when I retrieve the dehydrator.

Sharyn

From: health [mailto:health ] On Behalf Of carolG

Save all your almond pulp for this recipe.

[Guest guest]

Sharyn, May try the oven as second best best as I'm not sure if sun drying works at this time of the year. Now you have more than one recipe to play with. Enjoy. carolg"Sharyn E. Cerniglia" <sharyn.cerniglia@...> wrote: Thanks, carolG. My dehydrator is up north in my PA house, awaiting transportation down here to FL when I go up in the spring to list and sell the house. And I refuse to buy another in the meantime because then I’ll have TWO!<G> But I’ll save this recipe for when I retrieve the dehydrator. Sharyn From: health [mailto:health ] On Behalf Of carolG Save all your almond pulp for this recipe.

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[Guest guest]

Well, in south Florida sun drying may work all

year-round.<G> But the oven is another thought, too. On, say, 175

degrees?

Sharyn

From: health [mailto:health ] On Behalf Of carolG

Sharyn,

May try the oven as second best best as I'm not sure if sun drying

works at this time of the year. Now you have more than one recipe to play

with. Enjoy.

carolg

[Guest guest]

Oven talk....since it's not going to be alive or raw, maybe start with 300ish. Maybe the 175 would take, but the oven would be on a long time. Play with temps. Worth a shot! Let's know if it works for others. Enjoy. carolg"Sharyn E. Cerniglia" <sharyn.cerniglia@...> wrote: Well, in south Florida sun drying may work all year-round.<G> But the oven is another thought, too. On, say, 175 degrees? Sharyn

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[Guest guest]

Will do. Thanks!

Sharyn

From: health [mailto:health ] On Behalf Of carolG

Oven talk....since it's not going to be alive or raw, maybe start with

300ish. Maybe the 175 would take, but the oven would be on a long

time. Play with temps. Worth a shot! Let's know if it works

for others. Enjoy.

carolg

" Sharyn E. Cerniglia "

<sharyn.cerniglia@...> wrote:

Well, in south Florida

sun drying may work all year-round.<G> But the oven is another

thought, too. On, say, 175 degrees?

[Guest guest]

Anything over 108 degrees is not good.

Shari

[Guest guest]

When I had an electric stove I would turn it on the lowest setting then when it reached it I would turn it off.. put the herbs in and crack the oven.. A brown paper bag works if you set the herbs in ... close it and put in in the back of your car and let the sun work on it if the weather is warm to hot. Gas stove - usually has some heat... put the herbs in (no heat on) and close the door.. the next day they should be drying. As for food, I don't know. But I would do about 125 or warm... 175 may be way too warm to keep the enzymes. Suzi"Sharyn E. Cerniglia" <sharyn.cerniglia@...> wrote: Well, in south Florida sun drying may work all year-round.<G> But the oven is another thought, too. On, say, 175 degrees? Sharyn

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[Guest guest]

Just thought of this... search on line on dehydrating naturally.carolG <cgiambri@...> wrote: Oven talk....since it's not going to be alive or raw, maybe start with 300ish. Maybe the 175 would take, but the oven would be on a long time. Play with temps. Worth a shot! Let's know if it works for others. Enjoy. carolg"Sharyn E. Cerniglia" <sharyn.cerniglia@...> wrote: Well, in south Florida sun drying may work all year-round.<G> But the oven is another thought, too. On, say, 175 degrees?

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[Guest guest]

I thought it was 118???SV <shavig@...> wrote: Anything over 108 degrees is not good. Shari Suzi What is a weed? A plant whose virtues have not yet been discovered. health/ http://suziesgoats.wholefoodfarmacy.com/ http://360./suziesgoats

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[Guest guest]

Doesn't matter whichever because they are both a long way from 175 of an oven.

Shari

----- Original Message -----

From: Suzanne

health

Sent: Wednesday, November 29, 2006 3:59 PM

Subject: Re: raw--Mediterranean Almond Bread - Chef recipe

I thought it was 118???SV <shavigverizon (DOT) net> wrote:

Anything over 108 degrees is not good.

Shari

Suzi

What is a weed? A plant whose virtues have not yet been discovered.

health/

http://suziesgoats.wholefoodfarmacy.com/

http://360./suziesgoats

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