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dehydrator cooking 4 Adding Variety to the Raw Foods Lifestyle

What adds longevity to my Raw Fusion journey over the past 6 years is playing around with different textures and temperatures, which keeps things fresh and never boring.

A box/tray type dehydrator (for instance a 5 or 9 tray Excalibur) makes a great alternative oven, when you remove the trays.   This creates a space where you can “simmer” your food slowly, keeping all the nutrients and enzymes intact at 115 degrees in just under 3 hours.

I have done this many times with spinach and mushrooms and decided to try an Asian variation since I bought a huge bag of gorgeous bok choy at our local oriental market. I also added Chinese (napa) cabbage, wanting to find more uses for this ultra-nutritious green, which came in 2nd place in a recent Times magazine study that ranked 41 superfoods!

You can choose whatever variety of vegetables to change yours up.  I used fresh chopped ginger in this one, but instead of chopped garlic, sometimes I love using the liquid aged kyolic garlic drops — not only heart-healthy, but it helps the flavors blend better in many dishes — nice alternative sometimes getting that garlic smell on my fingers!  Another item I recommend having on hand are raw vegan  Coconut Liquid Aminos, which give a soy sauce flavor without the soy while adding a touch of sweetness.

To keep this meal high raw, I served it over organic broccoli slaw, which I spritzed with fresh orange and a little flaxseed oil.  If you want more of a raw fusion or a heartier base, try kelp noodles, shirataki, mung bean threads, spiralized squash, rice noodles or quinoa. In this recipe,  I also used a teaspoon of toasted sesame oil, one of my favorite raw fusion pantry ingredients, to give this an authentic Asian touch, mixed with cold-pressed sesame oil.

kyolic

Asian No-Stir Fry

Ingredients:
6 fresh bok choy, chopped
1 cup napa cabbaged, shredded
3-4 scallions, chopped
5 dried shitake mushrooms
1/3 cup filtered warm water
2 TB. sesame oil
1 tsp. toasted sesame oil
1-2 TB. tamari (gluten-free soy sauce) mixed with 2 teaspoons coconut sugar.  (You can replace with Coconut Liquid Aminos)
1 tsp. liquid garlic drops (kyolic – see above) OR 1-2 cloves of garlic chopped
1 TB. chopped ginger
1-2 TB. white or black sesame seeds for garnish

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Directions:  Soak the shitakes in one third cup warm water for 10 minutes or until soft, while you are chopping up the other vegetables  When they are ready, slice them but retain the soaking water.  Place all the veggies in a baking dish and toss with the wet ingredients, including soak water.  Sprinkle in the chopped ginger and sesame seeds and gently toss to coat all the ingredients.  Place in dehydrator set at 115 degrees.  After about 1 to 1.5 hours, toss all the ingredients again to moisten the top layer as the dehydrator will dry off all the moisture.  Continue “cooking” for another hour or two until vegetables are soft and mixture is warm to touch.  This dish will not be hot, but it will be pleasantly warm, while keeping the nutrients and enzymes intact.

Serve over spiralized zucchini, broccoli slaw, or noodles of your choice, but moisten the base with some fresh orange juice and oil of your choice.  If you Coconut Liquid Aminos, this would be an ideal topping for your base.

HERE IS HOW I MAKE “SAUTEED” SPINACH AND MUSHROOMS IN MY DEHYDRATOR, TOO!

spinachmushroomsposter

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LindaJoy Rose (Academy Founder and Natural Wellness Expert)

LindaJoy Rose, PhD is a therapist, author, professional speaker, international trainer, and healthy living expert with over 25 years of experience. As the former Director of International Development for the American Board of Hypnotherapy, she is a pioneer in the field of subconscious dynamics and clinical hypnotherapy, implementing training and certification in many countries across Europe, Latin America and Asia.

Dr. LJ has appeared numerous times as the Healthy Living expert with the Tampa NBC affiliate and syndicated Daytime TV show, local media coverage, and over 100 videos on the super-information site, eHow.com.

She is the author of eight books, including Your Mind: The Owner’s Manual and Raw Fusion Living: Recipes for Health Eating, Natural Weight Loss and Anti-Aging, and contributes regularly to the popular worldwide news service, The Huffington Post.

With a grant from the Astra-Zeneca Foundation, Rose successfully launched a healthy lifestyle retraining program at one of the nation’s largest and most respected clinics. Having overcome a debilitating auto-immune disorder through lifestyle changes and self-care, she subsequently developed a practical and delicious eating philosophy and teaches popular classes with food demonstrations, world-wide.

In 2013, she launched the online and onsite Natural Wellness Academy with certifications in Holistic Health and Life Coaching and Clinical Hypnotherapy and with students and graduates in almost 20 countries.

The daughter of two Holocaust survivors, Dr. Rose is also a volunteer docent at the Florida Holocaust Museum and resides in Tampa, Florida with her husband and 4 furry companions.

"From training therapists internationally in the fields of psychology and hypnotherapy to being an online mentor for two West Coast Universities, to founding the Natural Wellness Academy, teaching has always been my passion, I enjoy nothing more than informing and inspiring prospective coaches and therapists."

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