Another great few {RAW} recipes from Kimberlie!
Macadamia Ricotta:
2 c. macadamia nuts
juice of one small lemon
1 tsp. salt
½ c. H20
Blend to smooth cream, this may take 3 minutes, add more water if
necessary.
Eggplant Ravioli:
Peel and slice eggplant into ⅛" thick slices, salt and let sit for
½ hour. Rinse and drain well, toss with olive oil and lemon juice
and marinate for 2 hours. Mix ½ of the mac ricotta with 1 clove
minced garlic and 1 tsp. fresh minced basil. Spoon ½ tsp. of
ricotta into eggplant slice and fold over, lay on mesh dehydrator
sheet and dehydrate at 100 degrees for 6-8 hours.
Tomato Stackers:
Slice roma tomato into ¼" slices, layer with small amount of mac
ricotta, dehydrate for 1 hour.
Broccoli au Gratin:
Chop broccoli into desired bite size pieces, place in plastic bag and
freeze for 1 hour.
Cheeze sauce:
2 c. Cashews
Juice of one lemon
¼ C. sweet onion
1 tsp. salt
1 C. H20
Blend to smooth cream.
Remove broccoli from freezer and toss with the cheeze sauce, lay on
dehydrator sheet, dehydrate at 100 degrees for 1-2 hours.
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