Recipe | BLT **RAW**
Sorry to disappear on you like that, but between being in the kitchen plenty coming up with new recipes, testing old ones, planning my raw food launch and classes which begin next week and a slight emergency involving our little munchkin – all is well now thank goodness! I’ve just found it difficult to get on line to share my raw BLT I promised to you!
Anyway plenty of you guessed all the components, but here’s how I made my scrumptious raw BLT last week.
Onion Bread (otherwise known as farty bread!) – recipe here
Zuchinni & Dill Hummus
2 cups of peeled & chopped zucchini
1/4 cup of lightly packed dill
3 Tbsp tahini
1-2 garlic cloves
1/4 tsp sea salt/Himalayan sea salt
3 tsp lemon juicePlace all ingredients in a food processor fitted with the S blade and pulse until well combined but still a little chunky.
Even with garbanzo/chickpeas, the tahini gives it the hummus taste. Personally I don’t like raw chickpeas even when sprouted, I’d rather eat them cooked only, so this recipe is a delicious 100% raw hummus without using chickpeas.
1 large eggplant (I used about 6 miniature ones from our CSA box) thinly sliced lengthways
1 T himalayan or celtic sea salt
1/2 dried chipotle chili soaked for 1 hour – keep soak water – if you don’t have chipotle chilli you could supplement with 4 drops of liquid smoke (this is what I used)
2 T maple syrup
2 T olive oil
1 T tamari
2 T apple cider vinegar
1/2 tsp paprika
1/2 tsp cumin
Place eggplant slices in a large bowl and toss in the sea salt and set aside for 2 hours.
Blend all remaining ingredients into a marinade.
After 2 hours, squeeze eggplant gently to remove as much liquid as possible and place in a fresh bowl. Cover with marinade and set aside for another hour.
Spread slices across the tefflex sheet and dehydrate for 24 hours on 115′F or until crispy like bacon.
When all components are complete then pile up your bread however you like your BLT. Here’s how I did mine
Oh yeah and don’t forget the fresh tomato and lettuce!Share on Facebook