As winter creeps up... so does my appetite!
We slow down a little, get ready for 'hibernation' and begin to crave heavier , more 'comforting' foods. And believe it or not, being raw in winter time is not only possible, it's the greatest thing ever! This is such a huge topic, that my Raw Comforting Foods for Winter workshop was sold out within days and the most common question during my coaching calls is 'what do I eat when it's cold?"
I am very fortunate to be able to listen to my body and understand exactly what it wants and needs, and over the last few weeks, I've literally pretty much been living (and thriving) off berry smoothies and raw bread sandwiches.
|with David Wolfe on his London visit|
The most 'comforting' food for me however has been a beautiful warming nourishing raw food bread. We are not as active in winter as we are in the summer, so we perspire less and lose less water through sweat, which also means we don't require as much water to drink. Dehydrated foods in this case are perfect, because during the dehydration process, the controlled low temperatures assure nutrients and enzymes remain in the food, but the slowly evaporated liquids make the food more dense, hence very satisfying and filling.
This bread below is seriously good! It tastes like soft warm gourmet heaven straight out of the dehydrator and lasts for up to two months in the fridge. If you haven't got yourself a dehydrator yet, you may really consider investing in this baby. It's so much fun for cookies, crackers, breads, burger patties, nut balls, kale chips, fruit rolls and even Christmas decorations like dried lemons and oranges.
RAW FOOD BREAD
1 C Flax seeds, hulled and soaked in 1/2 Cup water
1 C Sunflower seeds, soaked 4-8 hours
1 C Walnuts, soaked 4-8 hours
1 C Celery, chopped
½ C Raisins, soaked 2-4 hours
1 Red onion
½ C Extra virgin Olive oil
1 Lemon, juiced
2 Tbsp coriander seeds/herbs
2 tsp caraway seeds, soaked
1 tsp salt
-Make sure the flax is milled. You can do so in a nut grinder or a coffee grinder. Then soak it in 1/2 cup water for half hour before preparing
-Put sunflower seeds, walnuts, celery, raisins and onion in a food processor and process until smooth
-Add the flax seeds and remaining ingredients, process until well combined
-Divide the mixture into two parts and spread each part onto a teflex sheet of your dehydrator
-Keep spreading with a spatula, until the bread is just below 1cm thick
-Dehydrate at 110degrees F for 10 hours, turn it over onto mesh sheets and return to the dehydrator for another 6-10 hours
|wet mixture spread over teflex sheets ready for the dehydrator|
|Bread after 10 hours ready to be turned over|
|Bread turned over onto mesh sheet ready to go back into dehydrator|
Add your favourite salad veges as sandwich fillers. I use cashew cream (blended cashews, water and lemon juice), lots of avocado, tomatoes, carrots and greens. Enjoy!