Eva Rawposa; Brendan Brazier - Excalibur 3548 Manual

Eva Rawposa
To make the falafel:
2 cups roughly chopped carrots
1 cup dry sunflower seeds
1/4 cup flax seeds, ground (after grinding, equals 1/3 cup)
1 cup fresh parsley, chopped finely
3 tbsp. diced onion 1 clove minced garlic
1/4 tsp. Celtic sea salt 1/2 tsp. ground cumin
1/2 tsp. curry powder
1/2 cup sesame seeds (*to be added after processing)
Preparing the Falafel:
• First, add only the carrots to the food processor, and process until
your carrots are nearly a paste. (Very well chopped!)
• Next add in the sunflower seeds, flax seeds, garlic, and spices
and process until well mixed. Finally, add the onion and parsley,
making sure to scrape the sides as needed to mix everything
together well.
• Move to a large bowl, and add the sesame seeds by hand.
• Roll 1 tbsp. at a time into falafel balls. Place these balls directly
onto your Excalibur dehydrator sheets and dehydrate for 2-12
hours depending on how moist you prefer the inside to be. The
longer you dehydrate, the more crisp the outside becomes.
Brendan
What you will need:
1/2 apple, diced
1/2 cup diced raw almonds
1/2 cup hemp flour
1/2 cup sunflower seeds
1/4 tsp. ground nutmeg
1/4 cup blackstrap molasses
1/4 cup hemp oil or Vega Antioxidant & Omega Oil
1 cup gluten free oats or sprouted quinoa
Eva Rawposa created Uncooking101.com
with business partner Venita Hale. Eva is a
raw chef and vegan health educator, who
is passionate about sharing her knowledge
about eating raw foods after noticing such
a dramatic improvement in her health
thanks to a raw foods diet. Determined to
create an online community where people
could come together, learn and share their
experiences with raw foods, she created
Uncooking 101.
Brazier
Brendan Brazier, formulator of VEGA, and creator
of Zon Fitness, and Thrive Foods Direct. Brendan
is widely considered by many as an authority in
plant-based nutrition. He trains elite sports stars
and celebrities, consults and develops products
for top companies, and is a notable public
speaker. Brendan Brazier is a Canadian former
pro ironman; formulator of the amazing VEGA
products, (widely considered in health and
athletic circles as the best protein supplements
in the world), and bestselling author of the THRIVE
series: THRIVE, THE THRIVE DIET, THRIVE FITNESS,
and THRIVE FOODS. Brendan recently launched
Thrive Foods Direct, a food delivery service
based on the nutritional philosophy in his books.
1/4 tsp. Celtic sea salt
1/2 cup ground flaxseed
1/2 cup unhulled sesame seeds
1 1/2 tsp. ground cinnamon
1/4 tsp. ground stevia leaf
2 tbsp. fresh apple juice
SUPER EASY FALAFEL WITH
To make the lemon garlic aioli:
1/4 cup dry cashews
2 cloves garlic
1/8 tsp. salt
1 lemon, juiced
Preparing the Lemon Garlic Aioli:
• Process the cashews, garlic, and salt in a coffee grinder or spice grinder
until there are NO remaining chunks.
• Remove from the food processor, add to bowl with the lemon juice,
and whip with a fork.
• You can turn this aioli into a fabulous dressing by blending 2/3 cup
cashews soaked in 2/3 cup water with 1/2 of a preserved lemon in
your blender.
These falafels are fantastic as appetizers, or for use in raw wraps or as a
.
topping on salads
APPLE CINNAMON CEREAL
Let's Get Started!
• Combine the apple, oats, almonds, ground flaxseed, hemp flour, sesame
seeds, sunflower seeds, cinnamon, nutmeg, stevia,
and sea salt and stir until well combined.
• Blend together the hemp oil, molasses, and apple juice.
• Combine the liquid and dry ingredients and mix well.
• Spread on lined Excalibur dehydrator sheets.
• Dehydrate on 115˚F/46˚C for 24 - 48 hours depending on how much "crunch"
you want.
• If you don't have a dehydrator, you can use the lowest setting of your oven.
• Break up into pieces and enjoy.
*This will keep refrigerated for up to 2 weeks.
LEMON GARLIC AIOLI
VEGAN "TOASTED"
*Makes 4 cups or about 5 servings.