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1 yam
1 cup nut cheese (recipe below)
1 tsp. garlic (finely minced)
1 tbl. Spanish onion (minced)
1 tsp. dried or fresh herbs (parsley, cilantro, tarragon, basil)
1 tbl. lemon juice
1 tsp. ginger (finely minced)
pinch of nutmeg
2 pinches garlic powder
2 pinches Celtic sea salt
Peel the yam, and put the thin peels on a dehydrator sheet, dehydrate em
for 6 hrs. at 110 degrees or until really dry. Then remove from sheet, put
in a grinder and grind till fine. Now, mix the cheese, lemon juice,
herbs, minced onions, salt, and nutmeg. Chill this mixture for 1 hr. After
1 hour roll the mixture into ropes, cut it into crouton sized pieces and
gently roll them in the yam powder. Next, put them on a rack and dehydrate
at 105 degrees for 4-6 hrs. or until crispy. Eat them warm right out the
dehydrator.
Nut Cheese
1 cup truly raw cashews (soaked for 8 hrs)
1 cup pine nuts (soaked for 2 hrs)
1 cup almonds (soaked 10 hrs)
1 tbs. rejuvelac
1 pinch of Celtic sea salt
Process the nuts and salt in a food processor or blender till smooth but
still has some texture. Transfer mixture into a non metal bowl and add the
rejuvelac, cover with a light towel and leave it out at room temp. for 10
hrs. Store in the fridge till ready to use.
- by
Alex, Raw Guru |
