Wednesday, August 11, 2010

So very lovely!

I may have mentioned that I finally purchased a dehydrator.

An EXCALIBUR! dehydrator.

It's so very lovely!!!!!!

I got mine here. Decent price from what I've seen around.

I waited a year from going raw to actually purchase one.

Mostly due to the price.

But also, was I really going to STAY raw?

Well, after a year...with how I feel and the routine I've gotten into.....Yes, I'm staying raw.

HIGH raw.

So, I went ahead and got one. And after letting it sit for a couple of weeks - I finally began using it!

You may wonder what the big deal is -- especially if you're not into the raw scene - well, the dehydrator is nice because it can intensify flavors of some foods and offers different textures in food.

Texture is something that I missed. Not that there aren't different textures in what I was eating raw. There are - from smooth and creamy puddings and sauces to crunchy fruit and veggies and nuts.

But there isn't really anything like the crunch of crackers or the chewiness of some foods. (dates are chewy but not quite the same thing).

So although I am not trying to mimic certain foods or a SAD recipe or diet, I am hoping to increase the variety in texture.

I can't say that I was bored with my food, but I did miss these textures. For me I think that is a big part of the food experience.

So I am now able to begin experimenting with that experience.

I have only begun to play with my D, but I've already had some success.

I made my regular cashew 'cheese' and divided part out into a shallow container and put it in the dehydrator for a few hours. It thickened it a bit, deepened the flavor, and after refrigerating it is the consistency of cream cheese! Maybe not QUITE as smooth, which is fine, I don't mind that its a little different, I wasn't setting out to make cream cheeze......but the thickness of it after the little trip in the fridge - LOVE IT!!

I have had a mild success with a sort of cracker and am working on a sort of burger thing.....ohhh, and 'tortillas' -- I'd love to have an alternate 'wrapper' than leaves or seaweed.

Back to my cheese - I make my cashew 'cheese' just a little different than the standard recipes out there so I'll share my HIDI:

Cashew "Cheese" Spread

  • cashews
  • nutritional yeast
  • lemon juice (FRESH!)
  • water
  • salt
  • paprika
  • dry mustard

  • Soak the cashews for a few hours, rinse.
  • Place cashews in processor and begin processing.
  • Add juice of half a lemon (or more - to taste) and add a little water if needed to improve mixing and consistency.
  • Process until mixture begins to get smooth.
  • Add the remainder of your ingredients. [And again - its to taste. Your preference may be for a little more or a little less of something. Go with it.]
  • Process until you reach consistency

You may want to add a little more water once you add the nutritional yeast. It depends on how thick or thin you want it.

You can make this as a sauce or leave it thick for a dip or even thicker (dehydrator anyone?) for a spread.


Wondering why there is an avocado up there? We'll get to that in the next post. :)


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