Here it is, a raw food class fully dedicated to dehydrated foods!
The menu for the night contains a lot. I will make many things in advance so you can taste everything. As the dehydration process takes more than 12 hours we will not be able to sample what we make in the class. Yet we are going to prepare most of the dishes until they go into the dehydrator so you get a feel for the process and the flavours before dehydration.
Here is the menu:
- Apple Spice Granola with Almond Milk
- Chocolate Walnuts
- Golden Linseed Crackers
- Chilli Sunnies
- Lydia’s Focaccio Bread
- Zoom Burgers with condiments and caramelised onions
- Almond Butter Cookies
- Pizza Alive
- Wraps and Turnovers
Phew! That will keep us busy and happily fed 🙂
We are truly looking forward to it. Why not join us?! There are still about 4 places left in this class. Get in touch with us to secure your space!
(Yes, check out the testimonials first! ;-))
We are going to play with our Excalibur dehydrator. They truly are the best on the market. They are available here in New Zealand from Pure Wellbeing. Of course, you can use what you have or what you can easily get.
Years ago when living in Norway I built one of these beauties: http://www.dryit.com/
Check it out!!! They work. I recommend you get the book and the heating element from them – in case you are planning on building your own dehydrator.
Here is a picture of the one I created in 2003
My home made dehydrator to the left
Green smoothies have been around for a while. You might have even seen someone drink one or you make them yourself.
Lydia and I were introduced to the concept of Green Smoothies as a nutritious breakfast through Victoria Boutenko’s book: “Green for Life”
Here is a quick introduction to the yummy ones. We have been making them daily for the past 7 years and have literally perfected them. I now whip them up in less than 10 min (including greens harvest from our garden).
A basic Green Smoothie from our kitchen normally contains:
- 1 ripe banana, fresh or frozen
Quick tip about freezing ripe bananas:
a) peel them before freezing,
b) cut them in inch size pieces before blending! I killed the drive shaft of our good old Osterizer blender with a whole frozen banana once. Thank heavens for spare parts!
- 1 orange or grapefruit, peeled and cut into chunks
- 1-2 apples or pears or any other seasonal fruit fresh or frozen
We blended a season’s supply of persimmons, froze it in ice cube trays and kept the persimmon cubes in zip lock bags in the freezer, same with berries, halved plums…
Pineapple and mango make lovely flavours. Kiwifruit can be a bit on the tart side.
- 2 T of chia seeds
- 1 bunch of greens from our garden, kale, parsley, puha, dandelion, lettuce, collard or broccoli leaves
- 1 avocado, peeled and pitted
keeps the whole smoothie nicely emulsified, means it will not separate over time
- 2-3 cm (1 inch) fresh Ginger, thinly sliced
Make sure you slice any fibrous ingredients thinly as even the most powerful blenders will not break down long fibers. Don’t believe me? Try blending wheatgrass leaves in your smoothie without cutting them beforehand! Just don’t serve the result to your spoiled darling (who might not like fur balls in his/her breakfast :-))
- 2-3 cm (1 inch) fresh turmeric, thinly sliced
- 1/2 cup sultanas, optional yet pleasant when you use grapefruit or bitter greens in your smoothie
- Enough filtered water to fill about 2/3 – 3/4 in your blender jar
Extras could be any superfood like spirulina, maca powder, goji berries etc..
Fermented foods or apple cider vinegar have not proven to be a safe addition here in New Zealand. Leaving your green smoothie bottle outside the fridge for several hours can turn it into an explosive device. Ain’t pretty when you open the lid and half of the green content is propelled out of it by the expanding fermentation. Happened to me more than once and not only in private.
OK, now put the lid on your blender jar and press “Play”. Our Blendtec blender requires about 2-3 smoothie cycles of 25sec each to liquify everything into a smooth smoothie. Top up with water in between cycles if required.
We found the 750ml glass bottles from organic tomato sauce best suitable. They have a wide neck, can be washed in the dishwasher, are easy to fill and to drink from.
There you have it!
Easy! and not much to mess up
– aside from your T-shirt with the green stains down the front 😉
PS: Check out www.willitblend.com for a good laugh!
Allow us to announce the remaining 5 spaces at our brand new “International Delights” raw food class this coming Tuesday. We have not taught this class before and have no clue what it will be about…
Haha! Just joking!
The recipes include the following:
- · Berry Bliss Breakfast smoothie,
- · Bonbon Sauce dressing,
- · Greek Dolmades,
- · a heavenly raw Minestrone soup,
- · Mexican style cabbage with
- · cashew sour cream,
- · Salsa Picante and
- · Whole Lava Love.
We’ll finish the feast with
- · a blissful Lemon Macaroon Cheesecake Tart (the very cheesecake that’s selling at the Wise Cicada café – currently in blue Grape and Cherry flavour)
So, if you are game let’s play!!!
As always, this is a hands-on class with a feast in the end.
We are looking forward to having a Blast together.
Start 6pm – 9.30pm
Please contact us to reserve your space.