Raw Food Delights

September 10, 2012 § Leave a comment

raw food sandwich with mediterranean flat bread and zucchini hummus

 

Mediterranean Flat Bread

INGREDIENTS:

3 cups sprouted buckwheat ground in a coffee grinder

1/4 cup sunflower seeds, ground

1/4 cup xylitol

1/2 zucchini, chopped

3 tablespoons lecithin

6 tablespoons olive oil

2 teaspoons sea salt

3-4 tablespoons of rosemary, thyme and basil

2 cloves garlic, chopped

3/4 nutritional yeast (not raw, but vegan)

2 cups sun-dried tomatoes, soaked for 20-60 minutes

2 cups flax (ground in coffee grinder)

1/2 cup hemp seeds, ground

DIRECTIONS

In food processor, place all ingredients except nutritional yeast, sun-dried tomatoes, and ground flaxseed. Process until well incorporated. Add sun-dried tomatoes and pulse-chop until smooth. If mixture is too thick to add flax at this point, remove from processor into a bowl and mix in ground flax by hand. If mixture is not too thick, add flaxseed and pulse-chop until well incorporated. Divide mixture in half and place onto 2 nonstick dehydrator sheets. Shape into large squares, ½ inch to ¾ inch thick. Brush top with extra-virgin olive oil. Dehydrate for approximately 10 hours at 105–110 degrees. When dry on top, flip onto mesh screen and cut into desired size. Dehydrate for another 9 hours or until crusty on the outside and slightly soft in the middle.

 

Zucchini Hummus

INGREDIENTS

2 zucchinis, peeled and coarsely chopped

1 lemon, juiced

3 cloves garlic, minced

1 cup raw tahini

1/4 cup sesame seeds

1/2 teaspoon sea salt

Freshly milled pepper to taste

1/2 teaspoon cumin

Water as needed

3 tablespoons extra-virgin olive oil

Paprika

DIRECTIONS

Place all ingredients except for the oil and paprika in blender. Blend, adding water and a little at a time to make a thick, smooth consistency. Taste for seasonings. A little bit more tahini, more salt, or jalapeno? You decide.

PLace a flat plate and create a shallow well in the centre of the hummus with a table spoon. Add the olive oil to the well, sprinkle with paprika, and garnish with finely chopped parsley.

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