Guest guest Posted February 17, 2006 Report Share Posted February 17, 2006 I strongly suggest that no one use Teflex sheets, because even the US government agrees with the more forward-thinking people in the raw foods community that Teflon is highly toxic. Instead of Teflex sheets, use unbleached parch ment paper that you lay on top of the dehydrator trays. Judy Pokras editor/founder _ www.RawFoodsNewsMagazine.com_ (http://www.rawfoodsnewsmagazine.com/) Check out our BREAKING NEWS & to our free newsletter! In a message dated 2/17/2006 3:07:15 PM Eastern Standard Time, sajaa writes: Corn Tortillraws 2 1/2 cups golden flax seeds (soaked for 12 hrs) 1 cup fresh or frozen corn kernels 1/4 ripe avocado 1/2 cup sunflower seeds (soaked for 12 hrs) 2 tsp. black or white sesame seeds 2 tbs. minced Spanish or red onion 2 tsp. fresh garlic minced or 1 tsp. garlic powder 1 tsp. paprika 1 tsp. chili powder 1/2 tsp. cayenne powder 1-2 pinches Celtic sea salt or to taste 1 pinch of white pepper celery juice or water In an blender or a heavy duty food processor combine everything together till smooth. Add a little celery juice if mixture is dry. Check for seasonings. Add more salt and pepper if necessary. Set aside in the fridge for at least 2 hrs. Preheat the dehydrator for 110 degrees. Using a spatula or a large spoon, spread the mixture on a teflex sheet. Make it into thin round circles, (it's ok, if they are not perfect, it looks more home made and rustic) Dehydrate for about 4 hrs. or until you can pick them up and fold em. That's it! Or you can cover a whole teflex sheet with the batter, dehydrate it for about 3 hrs. Get a large round cookie cutter, and cut out the tortillraw shapes, place them on the dehydrator tray and dehydrate for 1 more hour or until pliable. Once you make a lot of them, you can stack them on top of each other, and keep them warm (in the dehydrator) until ready to eat. If you want a taco shell effect, wrap them around a tube or fold them a little, keep them in the dehydrator for about 10 more hrs or until crisp. You can also cut them into chip shapes and serve them with dip. Like a nice creamy quac, made out of avocado, some onion, lotta cilantro, some fresh lime juice, and salt, or a mango tomato salsa... Anyway you eat them, tortillraws are delish! by Alex, rawguru.com Corn Chips corn from 5 corn cobs 1 onion 1 green or red bell pepper 1 carrot Blend it so you still can see chunks of veggies. Add any herbs and spices you like, salt. Dry on a teflex sheet for 24-30 hours til they turn crispy and crunchy. - from Angel Fultz, Raw Foodist Links Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 17, 2006 Report Share Posted February 17, 2006 Corn Tortillraws 2 1/2 cups golden flax seeds (soaked for 12 hrs) 1 cup fresh or frozen corn kernels 1/4 ripe avocado 1/2 cup sunflower seeds (soaked for 12 hrs) 2 tsp. black or white sesame seeds 2 tbs. minced Spanish or red onion 2 tsp. fresh garlic minced or 1 tsp. garlic powder 1 tsp. paprika 1 tsp. chili powder 1/2 tsp. cayenne powder 1-2 pinches Celtic sea salt or to taste 1 pinch of white pepper celery juice or water In an blender or a heavy duty food processor combine everything together till smooth. Add a little celery juice if mixture is dry. Check for seasonings. Add more salt and pepper if necessary. Set aside in the fridge for at least 2 hrs. Preheat the dehydrator for 110 degrees. Using a spatula or a large spoon, spread the mixture on a teflex sheet. Make it into thin round circles, (it's ok, if they are not perfect, it looks more home made and rustic) Dehydrate for about 4 hrs. or until you can pick them up and fold em. That's it! Or you can cover a whole teflex sheet with the batter, dehydrate it for about 3 hrs. Get a large round cookie cutter, and cut out the tortillraw shapes, place them on the dehydrator tray and dehydrate for 1 more hour or until pliable. Once you make a lot of them, you can stack them on top of each other, and keep them warm (in the dehydrator) until ready to eat. If you want a taco shell effect, wrap them around a tube or fold them a little, keep them in the dehydrator for about 10 more hrs or until crisp. You can also cut them into chip shapes and serve them with dip. Like a nice creamy quac, made out of avocado, some onion, lotta cilantro, some fresh lime juice, and salt, or a mango tomato salsa... Anyway you eat them, tortillraws are delish! by Alex, rawguru.com Corn Chips corn from 5 corn cobs 1 onion 1 green or red bell pepper 1 carrot Blend it so you still can see chunks of veggies. Add any herbs and spices you like, salt. Dry on a teflex sheet for 24-30 hours til they turn crispy and crunchy. - from Angel Fultz, Raw Foodist Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 17, 2006 Report Share Posted February 17, 2006 Good point Judy, and thanks for calling me up on that. I do not do dehydrated foods at all because I think that many raw foodists make the mistake of spending all of their time try to imitate cooked foods and find raw alternatives. To me, the point of the whole thing is to eat whole foods, foods in their natural state, and not to convert them into burgers, pizzas, and fake chicken. All you succeed in doing is disturbing your internal water balance, you have to drink twice the water in order to get the dehydrated foods through your colon. Not to mention the fact that everyone seems to have a different temperature at which the foods are no longer considered raw. And lastly, I can't imagine that all of the nutritional value stays intake while the food is sitting there for almost a day and is being heated in some way. If it's not good to cut fruit ahead of time because it starts to leak Vitamin C immediately, then what is leaking out of the dehydrated foods? Fresh juice is no good after 24 hours or less of refridgeration. If warmed foods die that much sooner, dehydration is definitely not a good idea. Also most of the people that I have seen that eat alot of dehydrated foods have some weight issues. And now that I think about it, I just read an article outlining how the government is planning to get Teflon off of the market by 2015. I'll try to find it and post it if I can. Thanks again Judy! S~~ rawfood , vegwriter wrote: > > > I strongly suggest that no one use Teflex sheets, because even the US > government agrees with the more forward-thinking people in the raw foods community > that Teflon is highly toxic. Instead of Teflex sheets, use unbleached parch > ment paper that you lay on top of the dehydrator trays. > > > > Judy Pokras > editor/founder > _ www.RawFoodsNewsMagazine.com_ (http://www.rawfoodsnewsmagazine.com/) > Check out our BREAKING NEWS > > > > & to our free newsletter! > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 17, 2006 Report Share Posted February 17, 2006 You make good points about dehydration. But I think most people like to eat foods that are similar to the cooked foods they grew up eating. I think if we eliminate the technique of dehydration from our cuisine, there would be even less to eat. I think it's ok to eat dehydrated food as long as we don't overdo it and as long as we keep eating lots of fresh juicy foods. Judy In a message dated 2/17/2006 3:31:09 PM Eastern Standard Time, sajaa writes: Good point Judy, and thanks for calling me up on that. I do not do dehydrated foods at all because I think that many raw foodists make the mistake of spending all of their time try to imitate cooked foods and find raw alternatives. To me, the point of the whole thing is to eat whole foods, foods in their natural state, and not to convert them into burgers, pizzas, and fake chicken. All you succeed in doing is disturbing your internal water balance, you have to drink twice the water in order to get the dehydrated foods through your colon. Not to mention the fact that everyone seems to have a different temperature at which the foods are no longer considered raw. And lastly, I can't imagine that all of the nutritional value stays intake while the food is sitting there for almost a day and is being heated in some way. If it's not good to cut fruit ahead of time because it starts to leak Vitamin C immediately, then what is leaking out of the dehydrated foods? Fresh juice is no good after 24 hours or less of refridgeration. If warmed foods die that much sooner, dehydration is definitely not a good idea. Also most of the people that I have seen that eat alot of dehydrated foods have some weight issues. And now that I think about it, I just read an article outlining how the government is planning to get Teflon off of the market by 2015. I'll try to find it and post it if I can. Thanks again Judy! S~~ rawfood , vegwriter wrote: > > > I strongly suggest that no one use Teflex sheets, because even the US > government agrees with the more forward-thinking people in the raw foods community > that Teflon is highly toxic. Instead of Teflex sheets, use unbleached parch > ment paper that you lay on top of the dehydrator trays. > > > > Judy Pokras > editor/founder > _ www.RawFoodsNewsMagazine.com_ (http://www.rawfoodsnewsmagazine.com/) > Check out our BREAKING NEWS > > > > & to our free newsletter! > > Quote Link to comment Share on other sites More sharing options...
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