Personally, I am not a ‘raw food only’ person, but I am fascinated by raw food cooking and diet. For me, a mix of both cooked and raw food is the best. Raw food diet in the middle of the day gives me more time to actively digest the meal… whilst in the evening, a nice light soup resonates most with my body, and supports my yoga practice in the most beneficial way.
Although not exclusively a raw foodie, raw food definitely catches my interest. Raw food often has a different, crispy texture, adding both colour and beauty to a plate. It definitely makes me feel more healthy 🙂
Since I was a little girl I have been told that many of the vitamins and enzymes, which are important to our health, are destroyed when veggies are cooked, so the thought of food keeping more vitamins, when carefully prepared (or dehydrated) is very appealing.
Food that reaches 118F/ 47,8 C is no longer considered raw. Apparently food heated up to more than this temperature loses the majority of its nourishment.
For food to be qualified as raw, the drying temperatures have to be between 105F/41C and 115F/46C.
It is important to remember however that vitamins and enzymes start to decline if stored for more than 9 months. Make sure not to make too much of it in one go – or eat it fast!
One of my absolute favourites in the breakfast buffet at Purple Valley (without forgetting the amazing buckwheat granola – recipe to follow soon…) are the amazing Flax seed crackers.
To make the crackers we have used a dehydrator, which comes with paraflex sheets. It is possible to use an oven: you will have to spread the batter on a non stick oven ready pan or container. Put the oven on the lowest setting possible, as well use the fan ( if there is one) to make the air circulate. The drying time will reduce to as little as half of the dehydrator time. Using an oven might change the product, so it is not fully 100% raw.
More information on ways to dehydrate food: rawfoodswitch.com
Flax Seed Crackers – made in dehydrator
3 (Small) trays of crackers
2 cups – grated beets/carrots mix (or other vegetable)
1 teaspoon – garlic powder
1 teaspoon – onion powder
3 teaspoon – sweet paprika powder
2 teaspoon – sea salt
1 teaspoon – lemon juice
1/2 cup fresh herbs
1 cup flax meal
1 cup flax seeds – soaked 8 to 12 hours
Mix all together.
Spread batter on paraflex sheet on trays using a spatula.
Spread evenly over the tray from edge to edge.
Score the crackers.
Dehydrate at 105F for 12 hours, or until dry enough to flip.
Flip over and remove paraflex sheet, and continue to dehydrate for 12-24 hours until dry.
Good luck with the dehydrating 🙂