Recipes

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Mushrooms stuffed with spinach pesto

Ingredients

mushrooms – large whole ones

marinade:

2 tablespoons olive oil
1 tablespoon tamari
1 clove garlic

pesto:

½ bag baby spinach
1 cup pine nuts – soak 4 hours
1 cloves garlic or 3 spring onions
1 cup chopped parsley
1 cup chopped basil
1 dessertspoon tamari
water – add tablespoon at a time to create soft consistency

Method

1. Remove stalks off mushrooms and toss in marinade ingredients. Leave for at least ½ hour.
2. Put all the pesto ingredients into food processor and process until soft.
3. Drain mushrooms and dry with paper towel. Spoon pesto mixture into mushrooms.
4. They are now ready to eat but can be dehydrated a few hours.
5. Will keep overnight in fridge.
6. Serve on little gem lettuce leaves.

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‘Spaghetti Bolognese’

Ingredients

1 carrot
4-6 tomatoes
½ red pepper
6 pieces sun dried tomato (in jar with olive oil)
¼ onion or 4 spring onions
clove of garlic
handful basil
½ - 1 teaspoon Italian dried herbs
1 dessertspoon tamari
extra courgette and carrot for ‘pasta’

Method

1. Place all ingredients except extra carrot and courgette into food processor and process until smooth
2. Make spirals of courgette and carrot using spiral maker to create the pasta
3. Spoon pasta sauce over spirals

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Spinach and pine nuts with guacamole style sauce

Ingredients:

baby spinach
yellow peppers
pine nuts

Sauce Ingredients:

1 avocado
3 tomatoes
1 medium carrot
1 stick celery
4 pieces sun dried tomatoes
½ teaspoon kelp
1 medjool date
¼ onion or 3 spring onions
1 teaspoon tamari
1 teaspoon olive oil

Method

1. Mix all sauce ingredients in food processor until smooth.
2. Spoon over chopped baby spinach, chopped yellow peppers and pine nuts, and mix together.

Nb. Both the pasta sauce and the guacamole sauce make good dips for vegetable crudités.

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Dessert – ‘Banoffee’ pie with vanilla cream

Crumble base ingredients

2 cups sprouted buckwheat
4 medjool dates (or firm dates soaked for 1 hour)
¼ teaspoon mixed spice
¼ teaspoon sea salt
Few extra medjool dates
1 banana

Method

1. Put sprouted buckwheat in food processor and process until smooth.
2. Add mixed spice and salt adding dates one at a time until all ingredients come together.
3. Using fingers press mixture into 8” flan dish (with removable base), pushing mixture up the sides as well.
4. Place a few chopped medjool dates over crumble base, then add a layer of thinly sliced banana.

Chocolate mousse ingredients

2 avocados
2 teaspoons raw carob powder
4 medjool dates
1 teaspoon tamari
1 teaspoon mixed spice
1 teaspoon vanilla essence
Approx 2 cups water

Chocolate mousse Method

1. Put all ingredients into blender and blend adding water a little at a time, adding more if mixture is too stiff to blend.
2. Spoon mixture over banana and dates.
3. Push up base of flan dish to remove ‘pie’
4. Serve with vanilla cream

Vanilla cream ingredients

1 cup cashew nuts – soak for 8-12 hours
1 dessertspoon olive oil
1 dessertspoons raw honey
1 ½ teaspoons vanilla essence
½ cup water

Vanilla cream method

1. Put nuts into food processor until finely chopped.
2. Add rest of ingredients adding water a little at a time until smooth.
3. For an extra creamy texture transfer to blender.
4. Pipe cream over ‘banoffee’ pie or serve alongside.

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Simple flax crackers

Ingredients

1 cup flax seeds – soaked in 1 cup of water for 1 hour or more
3 spring onions
1 desertspoon tamari
½ teaspoon/sprinkle of salt

Method

1. Add flax and water mix to food processor plus other ingredients.
   Note: do not try to drain flax seeds. Process until soft consistency – add more water if softer consistency required.
2. Taste to check if more salt needed (flavour is slightly stronger once dehydrated).
3. Spread on dehydrator sheet, use knife to spread to about 1/4" thick.
4. Dehydrate at 90-118 overnight or for 8-12 hours. Then turn for further few hour or until crisp.

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Sweetcorn crisps

Ingredients

500g bag frozen sweetcorn (thaw first)
1 red pepper – chopped
½ cup ground flax seeds
1 ½ limes – juiced
1 heaped teaspoon mild chilli powder
1 heaped teaspoon hot chilli powder
1 heaped teaspoon cumin powder
Sprinkle cayenne pepper

Method

1. Put all ingredients into food processor, taste to judge amount of chilli (will always taste slightly stronger once dehydrated).
2. Spread mixture onto dehydrator tray and score lines to form triangles while still moist.
3. Dehydrate at 90-118 for about 8 hours then turn and dehydrate a further 8 hours until crisp.

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Energy Bars

Ingredients

1 cup sprouted wheat grain
1 cup pecan nuts
½ cup dessicated coconut
1 cup raisins
1 small eating apple – finely sliced
1 heaped tablespoon honey

Method

1. Put nuts in food processor first – finely chop.
2. Add wheat grain – process more.
3. Then add sliced apple
4. Finally add coconut and raisins processing for less time so some raisins stay whole.
5. Spread mixture onto dehydrating tray about ¼” -1/2” thick. Cut into squares while moist.
6. Dehydrate at 90-118 for 8-12 hours or overnight until firmness of bar is required. Turn for last hour.

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Buckwheat bread – “Italian style”

Ingredients

4 cups sprouted buckwheat
1 cup flax seed – soak for 1/2 hr or more in 1 cup water (don’t drain)
2 medium carrots
1 teaspoon curry powder
½ cup oil
1 teaspoon Italian herbs
1 teaspoon salt

Method

1. Sprout buckwheat (as wheat above)
2. Put all ingredients in food processor until forms dough
3. Spread onto dehydrator sheet ¼ - ½” thick. Dehydrate for 4-6 hours then turn and dehydrate for a few more hours until firm.
4. The bread mixture can also be made into bread rolls.

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Pine nut burgers

Ingredients

1 cup pine nuts
1 cup macadamia nuts
2 carrots – grated
I cup each of fresh basil, mint and parsley – finely chopped
1 desertspoon olive oil
Sprinkle of salt

Method

1. Put macadamia nuts in food processor first and process until finely chopped.
2. Add rest of ingredients and process until mixture comes together.
3. Spread mixture 1/4 “ thick onto dehydrator tray and score lines. Or roll into
4. balls and press into burger shapes. If too wet just put spoonfuls onto tray and press down flat.
5. Dehydrate at 90-118 for a few hours, then turn and dehydrate for a few more hours, depending on thickness of burger.

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An example of a 3 course gourmet meal

Vegetable juice

Starter

Garlic mushrooms stuffed with spinach pesto

Main course

'Spaghetti Bolognese' with carrot and courgette 'pasta'
Spinach and pine nuts with guacamole style sauce
Mini peppers stuffed with cream 'cheese' and chives
Dark green salad consisting of rocket, watercress, sunflower greens and sprouted mung beans with honey and mustard dressing

Dessert

'Banoffee' pie and vanilla cream
Mint tea
Raw carob sweets