The Art of the raw living food by Doreen Virtue

Author:Doreen Virtue
Language: eng
Format: epub
Publisher: Hay House
Published: 2009-08-15T04:00:00+00:00

— EMPANADAS —

An Argentine specialty, these empanadas evoke a sense of warmth, comfort, and home-style love. The filling suggested below is the house blend at 118, but you might want to mix up the vegetables based on what’s freshest at your local farmers’ market. (We also encourage you to dance in the kitchen when preparing these special treats . . . but, of course, it’s all up to you!)

DOUGH :

2 cups sprouted Kamut ® grain or wheat berries (sprouted 3–5 days)

½ cup ground golden flaxseed

1 Tbsp. chili powder

1 tsp. sea salt

Filling:

2 cups Almond Cheese rolling)

1 cup Latin Vegetables

1 cup ground golden flaxseed (for

2 ears corn (cut off cob)

GARNISH :

2 cups Avocado-Lime Sauce

Begin by placing Kamut grain in a food processor with S blade in place. Process until well broken down (meaning that there are no full grains left). Add flaxseed, chili powder, and sea salt, processing until dough ball begins to form. Remove dough and set aside. On a medium-sized cutting board, spread ground golden flaxseed to coat board.

Scoop out 2-inch balls of dough onto cutting board. Roll out into 4-inch oval-shaped pieces with nonstick rolling pin. Fill each empanada with 3 Tbsp. Almond Cheese and 3 Tbsp. vegetables. Fold empanadas over and indent edges. Place on dehydrator tray, and dehydrate at 110° for 5 hours or until dry to the touch. Enjoy warm! Garnish with Avocado-Lime Sauce on top, or on the side for dipping.

Makes 8 appetizer servings.

— QUINOA CAKES —

Quinoa is an ancient grain that’s high in protein and has no gluten. This ingredient is easy to sprout and enjoy in its most vibrant form: alive!

Cakes:

2 stalks celery

1 large red beet

2 cups sprouted quinoa (sprouted 8 hours)

1 cup pine nuts (soaked 4–6 hours)

¼ cup fresh or reconstituted, soaked figs

1 red bell pepper

Juice of 1 lemon

2 tsp. chili powder

1 Roma tomato

1 tsp. Himalayan salt

GARNISH :

1 cup Sweet Cheese

1 cup marinated red bell peppers

Rinse and drain figs, quinoa, and pine nuts. Juice celery and beet, and combine both the juice and pulp in a food processor with S blade in place. Add pine nuts, figs, red bell pepper, lemon, chili powder, tomato, and Himalayan salt. Process into puree. Add quinoa and process into thick grainy mixture. Using a 2-inch food scoop, scoop mixture into ball shapes on nonstick-drying-sheet-lined dehydrator tray, about 2 inches apart. Gently press each ball down into cake-like shape about ½-inch thick.

Dehydrate at 110° for 8–10 hours until soft but not overly crispy. Serve on plates garnished with Sweet Cheese and marinated red bell peppers for a colorful appetizer.

Makes 8 servings.

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