I do it in stints. Its nice. I dont think its that hard. But I naturally like that kinda stuff.
Heres my favorite site:
vegan recipes and vegetarian recipes - living and raw - uncooked!
I really stuck to eating fruits/veggies/nuts mostly
I used to make these pizza crackers from flax that was so good.
I made them in my dehydrator but I had to toss that.
I need to get a new one.
anyway this is the recipe I based them on:
"Raw Pizza Crackers
Pizza Crust: Adapted from The Complete Book of Raw Food, edited by Lori Baird
1 cup golden or brown flax seed
3 cups chickpeas (garbanzo beans)
2 red bell peppers, stem and seeds removed
stems of 2 broccoli heads
2 stalks celery
1 pound tomatoes
1/2 red onion
1/2 teaspoon sea salt
2 teaspoons Italian seasoning (or to taste)
Soak the flax in two cups water and the chickpeas* in six cups water for eight hours. Drain and discard the soak water from the chickpeas. If you have a juicer, process all the ingredients except sea salt and Italian seasoning in a homogenizing juicer with a blank plate. You will need to alternate flax & garbanzo beans with vegetables so the juicer does not become too hot.
Place mixture in a large bowl. Add Italian seasoning and salt and mix well by hand. If you don't have a juicer, blend the chickpeas in a food processor until they are as smooth as possible.
Add remaining ingredients except flax seeds and process until well-combined.
Transfer mixture to a bowl and mix in flax seeds by hand. Spread dough on approximately 3 dehydrator trays lined with Teflex sheets or parchment paper. Dehydrate at 105°F for approximately eight hours.
Sauce: Adapted from Elaina''s Pure Joy Kitchen, by Elaina Love
1 large red bell pepper
1/2 inch fresh or frozen ginger root
1 clove garlic
5 small dates or 5 tablespoons raisins
Juice of 1 lemon
1/2 cup extra-virgin, cold-pressed olive oil
1/4 cup dulse, optional
Blend all ingredients together very well. If you don''t use it all on the crackers, save extra for salad dressing or veggie dip.
Assembly After the crust has dehydrated for eight hours, try to remove the Teflex sheets or parchment paper. Spread sauce lightly on the crust. Dehydrate for an additional four hours and then slice into appropriately-sized crackers. Dehydrate until crispy, approximately another four hours.
If it was not possible to remove the Teflex or parchment paper the first time you tried, do it as soon as possible.
*Be sure to soak the chickpeas in a bowl with a rounded bottom. Do not soak them in a jar!"
http://www.rawbc.org/raw_crackers.html
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
