Monthly Archives: June 2011
So another “raw” creation taken from Preserve It Naturally and the use of my Excalibur dehydrator. This recipe is altered slightly by the addition of the chia seeds which I love to use whenever I can. The chia seed is so versatile and packed with lots of Omega fatty acids and protein, both vital ingredients for the body. These macaroons are even more tasty that the “traditional” version with a softer texture.
• 2 cups raw almonds
• 1 cup shredded unsweetened coconut
• 1 tbsp almond extract
• 8 – 10 pitted medjool dates
• 2 tbsp chia seeds
Soak almonds for 8 hours in water and drain. Soak dates for 2 hours in water and drain, reserving the water. Chop almond in a food processor until fine. Add 1/2 cup of the reserved water, almond extract, dates, shredded coconut and chia seeds, ensure the dough is thick. Drop by spoonful or form into cookies and place on dehydrator trays lined with a Paraflexx sheet.
Dry at 105°F for 12-24 hours, turning over when dough is firm.
• 8 cups coarsely chopped broccoli florets (about 2 lbs)
• 1/3 cup whole wheat flour
• 1/4 tsp sea salt
• 1/4 tsp dry mustard
• 1 1/2 cups unsweetened soy or coconut milk
• 1 cup no sodium vegetable stock
• 1 cup fat free shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 3 tbsp sliced pimentos, drained
• 1/4 tsp ground black pepper
• 16 garlic Melba toast crackers
Preheat oven to 400° F.
Steam broccoli for 3 minutes or until crisp-tender; drain. Place flour, salt, and dry mustard into a large saucepan over medium heat; gradually add the milk and vegetable stock and whisk to blend well. Cook for 8 minutes or until mixture is thick, whisking constantly. Remove from heat and stir in cheddar cheese and 6 tablespoons of Parmesan cheese, whisking until melted. Stir in pimientos and pepper. Add broccoli and coat thoroughly.
Spoon the broccoli mixture into a 13×9 inch baking dish coated with olive oil cooking spray. Put garlic Melba toast crackers into a food processor and process until crackers become coarse crumbs. Mix Melba toast crumbs with remaining Parmesan cheese, and sprinkle evenly over the broccoli mixture. Spray top of mixture lightly with olive oil cooking spray.
Bake for 15 minutes or until cheese is bubbling. Let stand for 5 minutes before serving.