Recently I was challenged to prepare a raw food recipe with the top 5 ingredients suggested by readers.
And these are the results – the winners are:
Apple, carrot, spinach, capsicum and avocado.
In addition, I may use condiments, natural sweeteners and binders. Of course I came up with more than one idea :
INGREDIENTS FOR THE JUICE:
1 handful of baby spinach
1 red capsicum
INGREDIENTS FOR THE RAW CRACKERS:
pulp from making juice
1/2 cup chia seeds or coarsely ground flax seed
1/2 TBSP cold pressed olive oil (EVOO – extra virgin olive oil)
1 tsp spices of your choice, e.g. curry or ginger or herbs (fresh or dried)
1/2 tsp sea salt
INGREDIENTS FOR THE FAKE EGG SPREAD:
1 TBSP Kala Namak “black salt”
HOW TO MAKE THE JUICE:
Send all the ingredients through your juicer. Alternatively, blend them in your blender with a bit of water and strain the mixture through a nut milk bag. Find details on how to do this here.
This juice can be stored for up to 24 hours if kept refrigerated and in an airtight bottle.
Stir or shake well before enjoying.
HOW TO MAKE THE RAW JUICE PULP CRACKERS:
Mix all ingredients together. Spread evenly on baking paper or non-stick dehydrator sheets.
Dehydrate for 4 hours at 42 degrees Celsius or 108 Fahrenheit. Cut into squares, flip over and remove baking paper / non-stick sheet. Continue dehydrating for another 4 hours or until crackers are thoroughly dry.
Store crackers in an airtight container for up to 3 months.
HOW TO MAKE THE FAKE EGG SPREAD:
Remove pits from avocados and roughly mash with a fork or spoon.
Leave a few chunkier pieces for a more interesting texture.
Stir in Kala Namak, refrigerate until serving.
Do you have suggestions which ingredients I should use next, or is there a recipe you would like me to prepare?
Comment below or send me an email!