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Monthly Raw Food Staples – make ahead recipe ideas

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This post could get rather long…. the possibilities are endless!  And if not careful, I would end up copying all my site recipes into this post.  These are just some ideas that might help you get prepared for the busy weeks ahead.  So here are some quick examples from different categories in my the recipes section.  I encourage you to look through and see what sounds good to you.  You have now been empowered!

Click on each header to find more recipe ideas.


Artisan Breads

Raw-Honey-Oat-Cinnamon-Bread1

Raw Artisan Breads are breads that are hand crafted, rather than mass produced. They are prepared in small batches giving special attention in using raw, organic ingredients that are “cooked” in a dehydrator rather than an oven. And since enzymes are delicate this process ensures that we receive the full benefits of the living enzymes for digestion and optimal health.

They will keep in the fridge for up to a week.  Or you can wrap each slice individually and keep in the freezer for up to 3 months.

Equipment needed: food processor and dehydrator

  • Use 1 – Shape them into bread loaves for sandwiches.
  • Use 2 – Shape part of the same dough into buns to go with salads.
  • Use 3 – Use some of the same dough to waffles for breakfast on the go.

Crackers

Raw-Pecan-and-Thyme-Coastal-Crackers1

In this section you will learn how to make some excellent staple foods. When you are trying to stick to a healthier diet it is in your best interest to fill your snack drawers with some healthy and tasty snacks.

If you don’t, it is so much easier to grab that bag of fat laden, chemical induced chips that won’t feed your body or soul.

Raw crackers can have a very long shelf life if dehydrated correctly. They can sweet or savory, crunchy or chewy, spicy or not, the sky is the limit.

These will keep for up to a month, no problem.
Equipment needed: possible food processor, dehydrator

  • Use 1 – Use for in between meal snacking!
  • Use 2 – Use to crumble over salads to add a crunchy texture.
  • Use 3 – Use for an appetizer before dinner or as a late night snack.  Dip in raw cheese sauces, nut cheeses, in salsa and guacamole!
  • Use 4 – Use cracker batters to make pizza crusts! (dehydrate them in larger circles)

Kale Chips

Sweet-Miso-Kale-Chips1

Kale, a vegetable that is in the same family as the cabbage. It is full of nutrients, including vitamins A, C, K, and calcium. Kale is also rich in antioxidants and is a great source of fiber.

What’s great about these chips is that they are fairly adaptable to any flavor profile that you may be craving.

So, the next time you’re looking for something to snack on that won’t leave you feeling guilty when you eat the whole bowl, give these a try.

These will keep up to a month when stored properly.
Equipment : blender and dehydrator

  • Use 1 – Use for snacking!
  • Use 2 – Use for a side dish with a meal!
  • Use 3 – Use for breakfast, lunch, dinner, snacking, all day eating!  Ok, kidding, sort of, but you can eat them any time.

Snacks / Cereals

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They say that breakfast is the most important meal of the day, whether that is true or not, it ought to be down right tasty and while we are at it, nutritious.

Personally, I can eat any food for breakfast, I am not tied down to traditional breakfast foods. But I will use this section to post some healthy, tasty and easy recipes so you can start your day off with a full and satisfied belly. For more breakfast ideas be sure to check out the “granola” recipe category too!

Equipment: food processor (opt. on some recipes), dehydrator

  • Use 1 – Use for in between snacking.
  • Use 2 – Use for breakfast, pouring your favorite nut milk over the top for a healthy cereal.
  • Use 3 – Use as a topping for yogurt, and ice cream.
  • Use 4 – Use in salads for texture and a punch of flavor.

Raw Techniques

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I decided to create this section because sometimes it is easy to assume that everyone knows the tricks of the trade in the raw world.  In raw recipes you will see a lot of talk about dehydrating, sprouting, soaking nuts, using date paste, Irish moss paste, adding nut milk to your recipe… What are all these things and how in the world do you use and / or make them? Here are a few samples.

Chia Gel – Full of nutrients and magical qualities!

This will keep in your fridge for approx. 3 weeks
Equipment: mason jar

  • Use 1 – Use in salad dressing as a thickener.
  • Use 2 – Use in smoothies to increase nutrients  and as a natural thickener.
  • Use 3 – Use in cracker recipes to help hold everything together.
  • Use 4 – Use in dessert recipes to add texture.

Irish Moss Gel (paste) – Full of nutrients and is a “wonder” ingredient in recipes!

This will keep for approx. 3 weeks in the fridge.
Equipment: blender

Prep work – requires soaking and rinsing for several days.

  • Use 1 – Use as a thickener for salad dressings
  • Use 2 – Use as an emulsifier for desserts, puddings.
  • Use 3 – Use in smoothies.  It is so healthy for you!

Cookies

_Brown-Sugar-Cinnamon-Cookies-with--Honey-Cream--IcingFB

What are cookies? To me they are memory makers. You could stop and ask anyone what their favorite cookie is and they will have an answer for you on the spot, along with a childhood memory that is attached to it.

I have several favorite childhood cookies that I favor but to be honest my fondest memories tied to them is the fact that I ate more raw dough then cooked!

Today, making raw cookies, well that hasn’t changed except for the fact that this dough is so much healthier for me. So come on in and recreate your childhood memories.

They will keep for weeks, if not months if stored in the freezer.

Equipment needed: food processor, dehydrator
Prep work – dehydration

  • Use 1 – Cookie batters can be shaped into bars.
  • Use 2 – Cookie batters can be made into granola and cereals.

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