I actually love eating raw foods, especially when they are spin off on other “cooked” recipes and taste just like them but they preserve all the nutrients – like raw spaghetti sauce with zucchini angel hair “pasta”. You can purchase a lower-end dehydrator for around $40. I have the Excalibur 9-tray dehydrator, which is one of the best on the market, but it is pricey, and unless you are using it to make several recipes at once and need the space, a four tray or even a 2 tray can work for your needs when getting started. The big “rage” right now is making dehydrator Kale Chips. There are a lot of great recipes for those right on the web and they are inexpensive to make, but way expensive to buy already prepared from the stores.
What I wanted to share with my readers is my “go to” recipes for yummy, healthy cookies. Of course, nothing can be “uber-healthy” unless eaten in moderation, so you do still need to exercise willpower and restraint around these cookies. However, you will be able to digest them better, because they will still retain a ton of nutrients, and the enzymes are not destroyed when foods aren’t heated over 115 degrees…which is the glory of raw and dehydrator foods….
First is the Basic Cookie Dough recipe from Ani Phyo’s excellent cookbook Raw Food Essentials. I have yet to make a recipe out of this cook book that I did not love. I highly recommend any of her cookbooks. I think she is ahead of her time as a Raw Food chef.
These cookies taste like fresh out of the oven, melt in your mouth Chocolate Chip cookies, but without the gluten and ultra-refined flours and sugars. I AM IN LOVE with this recipe ….hope you can enjoy it too….
Makes about 16 cookies
2 and 1/2 Cups of Almond Meal (can purchase at natural food stores, Trader Joe’s, Whole Foods OR food process your own almonds until ground, but not sticky)
1/2 Tsp Salt
1/4 Cup Agave (Ani calls for 1/2 C but I think it is too sweet)
1/4 Cup Filtered Water
1Tsp Pure Vanilla Extract (I add this for depth in the flavor)
1 and 1/2 Cups of your favorite mix ins- I use 70% dark chocolate chips or chop my own chocolate bar). You can add nuts, and dried fruit, or any other things you like in your cookies.
Mix the almond meal with the salt. Add the agave and water, and mix well. Stir in all your add ins.
Use a 2 Tablespoon scooper and round the cookies in a mound on dehydrator tray. Dehydrate for 4-6 hours at 105 degrees or until your desired consistency.
Thanks Ani for this cookie masterpiece….I can make them in 7 minutes start to finish flat….
Before I share the next recipe, I must say that it is not a cheap recipe to make. I was shocked when i found out the price of Raw Pistachio Nuts….these are NOT ROASTED! rather they are RAW. This makes a huge nutritional difference, as roasted nuts are not healthy for us. They go rancid very quickly – so in order to not go rancid, they are doused with preservatives – mainly sodium. Stay away from roasted nuts whenever possible!
RAW PISTACHIO MACAROONS
Gluten Free; Raw; Makes 50
(I got this recipe from a friend at a vegan potluck, so I am uncertain of its origin!)
3 cups raw pistachios
3 tablespoons coconut flakes (plus extra for garnish)
2/3 cup melted coconut oil
2/3 cup agave
1/4 teaspoon salt
1. Clean the pistachios from their outer shell, in a food processor blend them into flour.
2. Mix everything in a big bowl using a spatula. In a shallow bowl, place the extra coconut flakes (about 1/2 cup). Roll into 1 inch balls and roll in the extra coconut flakes, put in the fridge for 24 hours.
3. Serve garnished with coconut flakes and fresh fruits.