This is a great bread, and the best part is that it is in the spirit of reuse & recycle!

If you make rejuvalac, you typically use 1 cup dry soft wheat berries, which yields about 4 cups sprouted berries. Why throw them away? Instead, mix them up with any veggies and whatever spices you want! This version fills the house with a wonderful smell of Jalapeno and cheese! Yummy!

They’re cute, really.

Nutritious and satisfying!

This is a very simple recipe. Really tasty banana bread, a very nice treat. It was kind of an experiment (I was looking for ways to get rid of my excess almond meal) and it turned out perfectly! You may choose to add a 1/4 cup of cacao nibs or coconut, I didn’t try to but I thought it might be a good addition. I spread some almond butter on top as an icing, which made the dessert taste just right. Unfortunately I don’t own a dehydrator so I cheat a little by having the oven on very low heat with the door open. It came out nicely after a few hours.

This is my favorite crust that can be used for so much. I usually use it for pizza, but if taken out while still flexible, it can be used as a spicy wrap or tortilla. If you aren’t a big fan of hot foods, cut back to 1/2 jalepeno pepper and 1/4 tablespoon of cayenne pepper.

You can also thinely slice tomatoes and/or mushrooms and press them into the dough so it dehydrates at the same time. A bell pepper might be nice if you’re aiming for a more fijita-type crust.

I’ll have a picture as soon as I can grab my sister’s camera. ;)

I know there are a gazillion pizza crusts, but this one is unique IMO. It is a variation on the “Tree of Life” crust. The key to me for the flavor is the cheese in the crust. I used mac nut cheese because I had some when I went to make this! The cheese should have a definate sour flavor to get the flavor right IMO, but I love sour!

all the flavors of the italian classic in a light crisp cracker, perfect with caponata

This is a yummy supercharged bread free of flax and nuts. I have been toying with the idea of grinding dehydrated, sprouted quinoa for a while, and I was very happy with the results!

I sprouted WAY too many buckwheat sprouts and I was looking for a way to use them up. I was also working at the Hospitality Kitchen and they needed people to take the extra bananas. Naturally, I volunteered. (Who could let bananas go to waste?!) Anyways, I wound up with tons of bananas that were perfectly ripe and won’t last that much longer. So I put the buckwheat and bananas together with a little vanilla, agave, and spice and it turned out a lot better than I expected.

September 3, 2007 in Basics, Dehydrated, Lunch, Raw, Russell James by Russell James

My Mediterranean Almond Bread caused quite a stir when I posted it, getting me some very kind comments on various discussion boards. It’s so fantastic to know that something I’ve created has helped someone find a piece of the puzzle that they so needed to help them live a healthier life, in this case, an alternative to bread. That tactile feeling of holding something when eating (get your head out of the gutter!) is very important to me, as it is to a lot of people.

When I mentioned, what seems like ages ago, that I was developing a nut-free version of my bread I had quite a few emails asking me for the recipe. So here it is, and I have to say I’m very pleased with it and have been enjoying mushroom sandwiches for weeks now, they’re so great – once you have the bread made it’s so quick and easy to build a sarnie! Enjoy!

Reminiscent of “real” olive-rosemary bread but pleasantly mild. I made this because I am always looking for new ways to use pulp left over from juicing but also because I craved a very simple, mild-tasting bread/cracker raw-edible, one that I could nibble by itself or make into a bruschetta, or eat with a dip, versatile without being bland. Since I used beet pulp, mine turned out a pretty terracotta color, which I find psychologically soothing…Try with any mild veggies. The green pepper lightens up the flavor a bit (the olives and pumpkins seeds make it heavier.)

Great Burgers… really tasty, great with your favourite Bread Recipe with Salad for a Hearty Lunch… These are Not for the Feint-Hearted!!! They are Really Filling…

Crunchy cereal OR Sweet cinnamon raisin bread, depends on what you are in the mood for. My hubby decided to help me spread my batter out on the teflex last night for my bread, needless to say, I didn’t double check, and he figured it would rise…so we have one batch of Cinnamon Raisin Bread that’s yum and a batch of Buckwheat Raisin Bran like cereal that I just scarfed down.

I was having a harcore craving bannana bread and this satisfied it nicely. It’s lightly sweet with a nice smooth bannana taste. I used golden flax seeds and the colouring was very reminicent of “real” bannana bread. My husband thinks putting in chunks of dates would make it even better.