The holidays are coming fast and before you know it there will be parties to attend and meals to be made. Here are a few ideas that will help in the kitchen.
Raw stuffing Stuffing can be made from raw croutons instead of the traditional baked white bread.
2 cups celery, cut in 1/4 inch slices
2 cups Sprouted Raw croutons
1 1/2 cups zucchini, small cubes
1/2 cup sunflower seeds (soaked)
1 tablespoon fresh rosemary, minced
2 teaspoons fresh thyme, minced
1 teaspoon rubbed sage
1/4 teaspoon sea salt
1 teaspoon nama shoyu, or Tamari
Place the croutons in a dish with some water where they are able to rehydrate (not drowning in water as they will lose their herbs/taste) once moist then add to the mix. The final stuffing mix (before dehydration) should be mushy not too wet but not dry.
To create more of a uniform consistency ground the sunflower seeds.
Mix ingredients and stir well to coat evenly. All raw foods/recipe should be prepared at or below 115º F to be raw, (if you go much higher than that it may start to destroy enzymes, vitamins & minerals. Warm up the dehydrator for 10-15min and then put the food in, (each size dehydrator takes different time to warm up to the specified temperature and without the warm up, part of the dehydrating time will be the dehydrator catching up.
If using a regular oven, the oven door needs to stay open while ‘cooking’ as many regular ovens start at 175º F (too hot to be raw). It is difficult to gauge the temperature doing it this way, it can be done but it may end up being cooked after all. If you have a toaster oven that goes to 100º F then it may work.
Heat the food for about an hour. Stir occasionally. Serve immediately or store in an airtight container for up to 4 days.
Let us know how this recipe turns out for you! We’d love to see a pic posted on our Facebook page.