I’ve made a few additions to my kitchen recently and am having a blast making some new recipes.
First, I got an Excalibur dehydrator. These are used to dry foods and make raw crackers as well as dried fruits and so on. So far I’ve mostly been making raw “breads” and crackers, and this week will also be trying granola. I’ve been getting recipes from the I Am Grateful cookbook from Cafe Gratitude, a wonderful raw foods restaurant in the Bay area (California).
I also have been sprouting a lot. I make big sprouts (like lentils, garbanzo beans, buckwheat, etc.) in a strainer, which works great. I love this strainer, and highly recommend it, not just for sprouting but all kinds of things - washing greens, draining pasta, etc.
When I was at Commonweal last week, I had the opportunity to meet with Rebecca Katz who wrote the Cancer Fighting Kitchen, a terrific cookbook in general, and particularly if you are looking to prevent cancer or keep well if you have cancer. It was a privilege to be able to spend time with her and get personal nutrition information! One of the items she recommended is broccoli sprouts - apparently they have the most cancer-fighting nutrients of any sprout.
To sprout small seeds like broccoli and alfalfa, you need a sprouting jar. I have the Easy Sprout kit, which I highly recommend; it’s easy to use and almost never fails to produce great sprouts. I’m doing some alfalfa sprouts now while I wait for my broccoli sprouts to arrive.
Let me know in the comments if you try sprouting or making raw foods with a dehydrator. I’m always looking for new recipes.
