Recipe will follow!
To your health!
These crepes are not only healthy but very easy to make. Do not require milk, eggs or flour and the taste is out of this world. They are not greasy like the real crepes (I could never eat more than half crepe because of this).
Flax Seeds (optional)
Oat Flour (optional)
Vanilla, or Lemon or Orange Zest
A dash of Himalayan Salt.
In a Vitamix combine all ingredients. If you want them to have a “little fat” you can add coconut oil (the safe and healthy fat).
Pour the paste on ParaFlexx as shown below:
Dehydrate at 105 F overnight and next day flip it over for one hour or two.
You can dehydrate in the oven at the lowest temperature and the crepes are healthier than the real french crepes.
For the filling you can use Raw Almond Butter (homemade) and/or fruits like: strawberries, blackberries, mangoes, etc.
Sprinkle on top Coconut Palm Sugar (optional).
The possibilities are endless. Just let your imagination soar!
To your health!
I am recommending a healthier version of Power Bar.
Buckwheat soaked and sprouted
Sunflower seeds soaked and sprouted
Pumpkin seeds soaked and sprouted
Raisins, Figs cut in small pieces (optional)
Orange or Lemon zest
Cacao or Carob powder (optional)
Combine all ingredients in a bowl, spread them evenly (1/2 cm) on teflex sheet, cut into individual bars or the desired shape and dehydrate for one day. Turn them on the other side and dehydrate until the desired consistency (crunchy or chewy).
To your health!
I live in South Florida and this month (January) we had more cold days then in previous years (at least in my opinion).
To warm me up and make me feel comfortable I drink raw almond milk with warm raw cookies just coming out of the dehydrator.
They are the best and the healthiest treat!
To your health!
Fermented foods are some of the best chelators available because of beneficial bacteria found in them. These bacteria are very potent detoxifiers capable of drawing out a wide range of toxins and heavy metals. The cell wall of the bacteria have chelators which means molecules that grab-hold toxics and mercury lead, aluminum, arsenate until they are removed through stool.
Sauerkraut, fermented vegetable, kombucha (a fermented drink),water kefir (made from kefir grains) are recommended to add to your diet.
Fermented foods are bacterially rich, active foods, that build both pre and pro biotic intestinal flora that help to enhance digestion, elimination and most importantly the numbers and strength of your immune system cells.
Fermented foods are foods that have been through a process of lacto-fermentation in which natural bacteria feed on the sugar and starch in the food creating lactic acid. This process preserves the food and creates beneficial enzymes B vitamin, omega 3 fatty acid and other probiotics.
Natural fermentation of foods preserves nutrients in food and break the food down to a more digestible form. These properties of natural fermentation of food and probiotics created during the fermentation process maintain a healthy balance of good bacteria and control the bad bacteria in the digestive system.
Fermented foods are used around the world for years, from sauerkraut in Europe (Romania, Germany, Austria, etc) to Kimichi in Koreea and Kombucha everywhere. These are traditional foods that have been largely lost in our society in the last few decades.
Our grand parents ate nutrient rich food full of enzymes and probiotics . Today the average diet consists mainly of sugar laden, laboratory created dead foods, which can be kept on the shelves for months without spoiling.
Fermented food taste great and are very pleasing to the palate.
Eating fermented food and drinking fermented drinks like water kefir and kombucha will introduce beneficial bacteria into your digestive system helping the balance of bacteria in your digestive system. Also probiotics help to slow and reverse some diseases, improve bowel health, aid digestion and improve immunity.
Having the proper balance of gut bacteria and enough digestive enzymes we will absorb more of the nutrients in the food you eat.
You can make your fermented food at home for a couple of dollars, and using the recipe below and adding sea salt you will ferment many foods very inexpensively. You will have fresh, healthy and inexpensive fermented foods.
To make your Sauerkraut you need:
Red and Green Cabbage
HorseRadish cut thin
Fresh or dry Thyme
Himalayan Salt – one tablespoon for 1L (approx 1 quart)
Use a food processor to shred the cabbage (see the picture below)
In a jar put the horseradish on the bottom and add the shredded cabbage and thyme.
At the end add the solution (water and salt). Cover it with a lid and put it away from sunlight in the kitchen. In a couple of days you will have the delicious sauerkraut.
Recipe: 1 cup of almonds soaked and sprouted with the skin peeled, 1/2 cup of macadamia nuts soaked, 1/4 cup of lemon juice, 1/2 cup of water, himalayan salt for taste, cayenne pepper (if you like it), 1-2 tbs nutritional yeast.
In a blender mix the almonds, macadamia, lemon juice and water until smooth (like a cream). I recommend using a Vitamix (or a powerful blender). Pour the mixture in a nut milk bag and put it in a strainer over a bowl (to let the excess of water to drip for the next 24 h). On top of the “cheese” put a glass jar filled with water for weight.
After 24 h take the “cheese” from the nut milk bag and mix it with himalayan salt, nutritional yeast (has a cheesy taste), cayenne pepper. The taste is amazing!
To Your Health!