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Új receptek az excalibur aszaláshoz!

15.4.2015

Tomatoes in olive oil

I dried tomatoes according to the Excalibur dehydrator´s manual. Then I filled dried tomatoes with herbs (basil, rosemary) and slices of garlic into the washed and dried jar. Good is filled 2/3 of the jar with tomatoes and then poured olive oil to the brim. Then closed the jar and let rest for four days. Tomatoes soaked into an olive oil are very tasty. Thus prepared tomatoes with herbs and garlic in oil are excellent in pastas and salads.

Vegan Salad Pizza by Carol Alt

pizzaPizza Crust

1 cup ground flax seeds or chia seeds 2 tbsp. onion powder 5 cups roughly chopped mixed vegetables (some favorite combinations are cucumber and broccoli stalk, fennel and broccoli stalk , or zucchini) 2 cups soaked raw walnuts or pecans 2 garlic cloves 1 tbsp. plus 1 tsp. fresh lemon juice 2 to 4 drops liquid stevia OR 1 tbsp. plus 1 tsp. raw honey 1 tsp. sea salt or more to taste ¼ cup fresh basil leaves Makes two 8-inch pizza crusts

Mama Tanya´s Favorite Tomato Sauce

¾ cup sun-dried tomatoes 1 large ripe tomato, seeded and roughly chopped 1 small garlic clove (optional) Small handful of basil leaves 1 tsp. dried oregano 2 tsp. pizza seasoning or Italian seasoning 1 ½ inch piece fresh ginger, peeled and chopped Pinch of cayenne pepper 2 to 4 tbsp. cold-pressed extra- virgin olive oil 2 tbsp. pitted sun-dried olives Sea salt Makes about 2 cups

Mama Claire´s Red Wine Vinaigrette

¼ cup Eden raw red wine vinegar ½ cup cold-pressed extra-virgin olive oil 2 tsp. raw agave nectar, raw honey, or coconut nectar 1 tbsp. fresh lemon juice ½ tsp. sea salt ½ tsp. onion powder ½ tsp. garlic powder ½ tsp. dried oregano ½ tsp. dried basil Makes 3/4 cup

Pizza Salad

1 head of romaine or green leaf lettuce 1 or 2 medium tomatoes, seeded and chopped (optional) 1/2 medium red onion, thinly sliced 1/4 cup sun-dried olives, pitted and sliced (optional)

To make the pizza crust: Combine the flax meal and onion powder in a medium bowl and set a side. Place the chopped vegetables, walnuts, garlic, lemon juice, stevia, and salt in a food processor or high-speed blender and process until smooth, scraping the sides of the machine a couple of times or tamping down with the tamper if using a blender. Add the basil and pulse until well incorporated but with small bits remaining visible. Add the flax meal and onion powder and stir until well combined. Spread out half the dough on a Paraflexx®®-lined Excalibur dehydrator tray in a circle about 8 inches in diameter and ½ inch thick. Repeat with the remaining dough on a second lined tray. Place in the dehydrator and set the machine to 105°F/41˚C and dehydrate for 6 to 8 hours or overnight. Flip the crust onto a dehydrator screen (remove the Paraflexx®®) and continue to dehydrate until the desired crispness is obtained, 2 to 8 hours, or longer if you like your crust very crisp.

To make the sauce: While the pizza crust is dehydrating, make the sauce: In a medium bowl, soak the sun-dried tomatoes in water to cover for 1 hour to soften. In a blender or food processor, combine the sun-dried tomatoes and their soaking water, the fresh tomato, the garlic, if using, the basil, oregano, pizza seasoning, ginger, and cayenne and blend until smooth. With the motor running, slowly add the oil through the hole in the top of the food processor and blend well. Add the olives and pulse until chopped. Season with salt.

To make the vinaigrette Place all the dressing ingredients in a jar with a lid, cover, and shake until the mixture is emulsified.

To make the salad: Combine the lettuce, tomatoes, red onion, and olives in a bowl and toss well with enough of the vinaigrette to coat.

To assemble: Spread the pizza sauce over the crusts. Arrange the salad over the crusts, cut the pizza into slices, and serve.

Serves 2-4

Hints and Tips: The pizza crust takes under 30 minutes to put together, but it does involve some advance planning to soak the nuts, and a full day for dehydrating the pizza crust. A strategic way to go about this is to put together the crust the night before, dehydrate the first side while you sleep, then flip it, go to work, and come home to pizza night. That will give you a crisp crust. For a softer crust, you can start in the morning and it will be ready for dinner. You can make the sauce a day ahead as well. Tanya and Claire suggest doubling the recipe and freezing half of the crust after dehydrating. This way, whenever you are in the mood for a pizza, all you have to do is defrost briefly in the dehydrator.

If you think you won’t be eating the entire pizza at one sitting, leave the crusts plain, cut them into individual portions, and let everybody top their own as they like. (Kids love the “make your own pizza” theme.) This keeps the dough from getting soggy and you can save the crust for another meal and top it on the spot.

Super Easy FALAFEL with Lemon Garlic Aioli by Eva Rawposa

Falafel

To make the Falafel:

2 cups roughly chopped carrots 1 cup dry sunflower seeds 1/4 cup flax seeds, ground (after grinding, equals 1/3 cup) 1 cup fresh parsley, chopped finely 3 Tbsp. diced onion 1 clove minced garlic 1/4 tsp. Celtic sea salt 1/2 tsp. ground cumin 1/2 tsp. curry powder 1/2 cup sesame seeds (*to be added after processing)

Preparing the Falafel: First, add only the carrots to the food processor, and process until your carrots are nearly a paste. (Very well chopped! Next add in the sunflower seeds, flax seeds, garlic, and spices and process until well mixed. Finally, add the onion and parsley, making sure to scrape the sides as needed to mix everything together well. Move to a large bowl, and add the sesame seeds by hand. Roll 1 Tbsp. at a time into falafel balls. Place these balls directly onto your Excalibur dehydrator sheets and dehydrate for 2-12 hours depending on how moist you prefer the inside to be. The longer you dehydrate, the more crisp the outside becomes.

To make the Lemon Garlic Aioli:

1/4 cup dry cashews 2 cloves garlic 1/8 tsp. salt 1 lemon, juiced

Preparing the Lemon Garlic Aioli: Process the cashews, garlic, and salt in a coffee grinder or spice grinder until there are NO remaining chunks. Remove from the food processor, add to bowl with the lemon juice, and whip with a fork. FOR you can turn this aioli into a fabulous dressing by blending 2/3 cup cashews soaked in 2/3 cup water with 1/2 of a preserved lemon in your Blender.

These falafels are fantastic as appetizers, or for use in raw wraps or as a topping on salads.

Vegan "toasted" Apple Cinnamon Cereal by Brandon Brazier

Müsli

Wat you will need:

1/2 apple, diced 1 cup gluten free oats or sprouted quinoa 1/2 cup diced raw almonds 1/2 cup ground flaxseed 1/2 cup hemp flour 1/2 cup unhulled sesame seeds 1/2 cup sunflower seeds 1 1/2 tsp. ground cinnamon 1/4 tsp. ground nutmeg 1/4 tsp. ground stevia leaf 1/4 tsp. Celtic sea salt 1/4 cup hemp oil or Vega Antioxidant & Omega Oil 1/4 cup blackstrap molasses 2 tbsp. fresh apple juice

Let´s Get Started! Combine the apple, oats, almonds, ground flaxseed, hemp flour, sesame seeds, sunflower seeds, cinnamon, nutmeg, stevia, and sea salt and stir until well combined. Blend together the hemp oil, molasses, and apple juice. Combine the liquid and dry ingredients and mix well. Spread on lined Excalibur dehydrator sheets. Dehydrate on 115˚F/46˚C for 24 - 48 hours depending on how much "crunch" you want. If you don´t have a dehydrator, you can use the lowest setting of your oven. Break up into pieces and enjoy.

This will keep refrigerated for up to 2 weeks. Makes 4 cups or about 5 servings.

Vegan Oatmeal Crunch Cereal by Heather Pace from sweetlyraw.com

Cereal

What you will need:

1 cup packed almond pulp (leftover from making homemade almond milk) 3/4 cup dried unsweetened shredded coconut 2/3 cup finely ground oats (regular oats, gluten free oats, or raw oat groats) 1/3 - 1/2 cup maple syrup or raw agave 2 Tbsp. filtered water 2 tsp. non alcoholic pure vanilla extract 1/8 tsp. Himalayan salt

Let´s Get Started Mix all ingredients together. Spread out on Paraflexx® sheets in your Excalibur Dehydrator and dehydrate at 145˚F/63˚C for 2 hours. Turn the temperature down to 115˚F/46˚C and continue to dry for 8-10 hours (or until very dry and crunchy), flipping onto the mesh screen halfway through.

Tip: If you want squares, spread it out thin on your Paraflexx® sheets and score into the size you want. If you want little clusters, add an extra 1/2 cup dry coconut and simply sprinkle bits onto the Paraflexx® sheets before drying. Enjoy topped with raw homemade almond milk.

Fudge Brownies by Jason Wrobel, the World-renowned leader in Raw kitchen

browniesPaste for brownies Superfood Brownie Mix:

8 cups raw pecans, soaked for 8 hours & dehydrated for 24 hours, until crisp 1 1⁄2 cups dates, pitted & packed 1 1⁄2 cups raw cacao powder 1⁄2 tbsp. Vitamineral Green or other green superfood powder 1⁄2 tbsp. maca powder 1⁄2 tsp. Himalayan Crystal Salt or Celtic sea salt 1⁄4 tsp. shilajit powder 1/2 tsp. ground cinnamon 1⁄2 cup dried goji berries, reserved 1 tsp. ground vanilla powder 1 cup crushed raw pecans, reserved

Warm Fudge Sauce

2 3⁄4 cups clear raw agave nectar, coconut palm nectar or Jerusalem Artichoke inulin 1 cup raw cacao powder 1 1⁄4 cup extra-virgin raw coconut oil 1⁄4 cup raw cacao butter 1⁄4 cup mesquite powder 1⁄4 tsp. Himalayan Crystal Salt or Celtic sea salt

Preparing Brownies: In a large mixing bowl, soak the pecans for a minimum of 8 hours. Drain the water, rinse the pecans in fresh water and use your Excalibur dehydrator to dehydrate on Paraflexx®® sheets for 24 hours, until crisp and dry to the touch. In a large food processor, pulse the pecans into medium-size crumbs, until mealy. Be sure not to over process, as the pecans can break down easily and become pecan butter. Add the dates slowly into the mixture and process until very well combined. The mixture should be somewhat cakey – a slightly moist batter with a little texture. Add the raw cacao powder, Vitamineral Green, maca, sea salt and shilajit powder and process. Once ready, the mixture should begin to “ball up” in the food processor as the raw cacao powder becomes well incorporated. Take the brownie mix out of the processor bowl and add to the baking dish. Spread the mixture evenly into the baking dish and fold in the reserved pecans and dried cherries. Mix with your hands. Press with even, medium pressure to make a flat, even distribution of the batter. Chill in the refrigerator for 30 minutes to 1 hour to set the brownie batter. Once set, cut the brownies to the size you desire. If you want warm brownies, place them in the Excalibur dehydrator at 118˚F/48˚C for 20 minutes to warm.

Preparing the Fudge Sauce: Add the agave nectar and coconut oil to a high-speed blender and blenduntil very smooth. Add the remaining ingredients, except the cacao butter, and blend again. Once an ultra-smooth consistency is attained, add the cacao butter (either solid of liquefied) and blend again. Place in the Excalibur dehydrator at 105˚F/40˚C for 10 minutes before serving with the Superfood Brownies.

Yields 16-20 medium brownies (Standard 9x13 baking dish)

Recipe Variations: Instead of dried goji berries, try golden berries, mulberries or black cherries for an extra superfood nutrient kick OR substitute dried organic pineapple or mango for tropical tango brownies. Experiment and play, baby!

Chunkie Dunkies Raw Vegan Apple Raisin Walnut Cookies Muffins by Dina Lauro

Chunkie Dunkies What you will need:

1 cup gluten free oats, ground 3 cups of mixed raw nuts (raw almonds, walnuts or pecans) 1 Tbsp. + 1 tsp. ground cinnamon 1 & 1/8 tsp. Celtic sea salt 4 organic apples (sweeter varieties) 2 apples chopped and 2 apples blended 3/4 to 1 cup liquid sweetener (maple syrup or raw agave) 3 Tbsp. coconut oil 1 Tbsp. alcohol-free natural vanilla extract 1 cup raisins 1 cup walnuts, chopped 1 cup gluten-free oats, whole

Let´s get started! In food processor, using the "S" blade, grind nuts into flour. Add 1 cup of oats to nut mixture and process into flour. Add cinnamon and salt into the mixture and pulse until incorporated. Remove nut mixture and place in bowl. In the food processor, using the “S” blade, add 2 apples that have been cored and pulse them into a chunky texture. These will be folded into your dough to give the cookies a nice texture. Remove the pulsed apples and put them aside. In your food processor, add the sweetener, coconut oil, and vanilla and blend. Add the other half of the apples (non shredded but cored) and blend well. Remove wet mixture and place into dry mixture bowl. Add raisins, chopped walnuts, whole oats, and chunky apples to your dough and mix very well with hands. Place cookie dough in the fridge to set for about an hour. Shape cookies with an ice cream scoop and place on Excalibur dehydratortrays (without Paraflexx® sheets) and dehydrate for 8 to 12 hours at 115ºF/46˚C until desired texture is achieved.

Raw Lasagne, which tasted like cooked by Marie-Claire Hermans

lasagne Vegetables required per person:

1/2 to 1 small round zucchini 1/2 red bell pepper 1/2 yellow bell pepper Fresh basil to taste 1/2 pack of wild mushrooms some sprigs of fresh thyme a sprig of fresh rosemary 1/4 tsp. of Celtic sea salt or more to taste organic cold pressed extra virgin olive oil

To make the cocktail sauce

1/2 red bell pepper 2 tbsp. cold pressed extra virgin olive oil 1/4 cup sun dried tomatoes (soaked in oil) 1/4 cup of raw cashew nuts or pine nuts

Prepare the Vegetables: Cut the round zucchini in two halves. Slice up the zucchini with a wide potato peeler or a mandolin. Make about 5 to 6 thin slices . Place them on a plate and cover them up with olive oil. Sprinkle some sea salt on top to soften. Marinate for one hour until they are soft and look like cooked. You can speed up the process by placing them in your Excalibur dehydrator for about a half hour and then covering them up with plastic to keep them moist.

In the meantime: Slice up the bell peppers into small strips. Slice up the mushrooms. Throw everything into separate bowls. Add fresh herbs and sea salt to taste. Pour olive oil generously on top, mix and let marinate for about 20 minutes. Spread the marinated veggies on a Paraflexx® sheet on Excalibur dehydrator sheets. Let them soften in your dehydrator at 108°F/42°C for about 60 minutes.

To assemble: Take a nice plate and start with a slice of zucchini at the bottom. Place some of the marinated vegetables on top and a few leaves of basil. Top with a new slice of zucchini. Put a spoon of cocktail sauce on the side of the plate and drawa line with the “head” of the spoon. Finish with some fresh herbs out of your garden or some course black pepper. Serve like this or warm them up in your dehydrator at 108°F/ 42°C.

Some Tips from Marie-Claire:

If you want a thinner sauce, add a little bit of water. These vegetable stacks are perfect with a fresh green salad. The longer these vegetables marinate, the softer they become. Enjoy as a starter, vegetable side, or main meal.

Onion Bread Crips by Matt Amsden from RAWvolution

Onion Bread What you will need:

1 large yellow onion 2 cups ground flaxseeds 2 cups ground sunflower seeds 3 3/4 cup coconut aminos or Nama Shoyu (*not gluten free) 3/4 cups cold pressed extra virgin olive oil

Let´s get started! Peel and halve the onions. In a food processor, cut the onions using the slicing blade. Transfer the cut onions to a mixing bowl, add the remaining ingredients, and mix until the ingredients are thoroughly combined. Evenly spread 1 ½ cups of the mixture on an Excalibur dehydrator tray lined with a Paraflexx® sheet. Dehydrate at 100°F/38˚C for 36 hours, removing the Paraflexx® sheet after the first 24 hours. Once dehydrated, cut into 9 equal pieces (2 cuts horizontally, 2 cuts vertically). Makes about 2 ½ trays .

Zucchini Chips with the Marinara Dip by Kristina Gabrielle Carillo-Bucaram

Zucchini chips For Zucchini Chips:

2 - 4 Zucchinis

Preparing the Zucchini Chips: Slice the zucchini into slices with a knife or with a mandolin. Place the slices in your Excalibur dehydrator and leave in for as long as desired. The longer that you leave the slices in the dehydrator, the more crisp they become. These “chips” were left in the dehydrator about 6 hours on a low setting of about 105˚ to 115˚F (41˚ to 46˚C). Once done, organize them beautifully on a platter and get ready to make your marinara!

For Marinara:

1-2 ripe fresh tomatoes 3 stalks of Swiss chard Juice of 1/2 Lemon (Optional) 1/2 cup fresh cilantro 1/2 cup fresh basil 1/4 cup of fresh oregano or thyme (optional) 1/2 red bell pepper for an added kick (optional) Celtic sea salt to taste

Preparing the Marinara: Place all of your ingredients into a food processor and process until you achieve the desired consistency. Serve and enjoy!

Pumpkin Nut Cakes, by Christy Smith

Cakes What you will need:

½ cup raw pumpkin seeds, soaked 4-6 hours ½ cup raw walnuts ½ cup raw pecans 2 medjool dates ½ tsp. pumpkin pie spice ¼ tsp. Celtic sea salt

Pulse your ingredients in the food processor until the mixture holds together when pressed against the side of the bowl. Dump out onto waxed paper and flatten/roll out to about ¼” thick. At this point you could cut them into circles with a cookie cutter. Place on Paraflexx® sheets in your Excalibur dehydrator at 115˚F/46˚C for 6 hours, flipping half way through. You can also place them on the regular dehydrator screens after 3 hours for a drier texture. These can be dehydrated for longer, depending on what texture you want. The longer they are in the dehydrator, the crunchier they become. These cakes store very well. You could make them days ahead, or even freeze them for a future event.

Caramel Cashew Cream

1 cup raw cashews (soaking not necessary) ¼ cup date paste 1 tbsp. maple syrup or raw agave 2 tsp. maca powder 2-3 tbsp. filtered water, until desired consistency

Blend all the ingredients in your high speed blender until smooth, but still thick. You can always add more spices or sweetener to this until it suits your taste buds. This can be stored in the refrigerator for 3-4 days before use.

Kosár
Az Ön kosara üres

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