Getting started

Back in LA … time to get some food magic going. We enjoyed so much yummy, healthy meals over the past few days together while chatting along and indulging in the warmth and beauty of true friendship.  My heart’s lifted, my spirit’s high. I am ready to rock’ n roll.

The buckwheat granola (inpired by Matthew Kenney Culinary Academy) is delicious and filled with tons of nutritions. It’s so good that you just wanna eat it all at once. The recipe for the conconut yoghurt to complete it will follow.

And here we go:

11/2 cup sprouted, dehydrated buckwheat*Buckwheat Granola Parfait
1 apple or pear, diced or roughly chopped
1/4 cup pumpkin seeds
1/2 cup raisins or other dried fruit, soaked for 30 min. and roughly chopped
3/4 cup date paste (3/4 cup soft dates 1/4 – 1/2 cup water: blend or process till paste is formed
2 tbs lemon or lime juice
1 tsp lemon- or lime zest
1 tsp vanilla extract
1/2 tsp cinnamon
Pinch ground glove
Pinch salt

Assembly:

Mix all ingredients by hand in a large bowl. Sprinkle on to dehydrator sheet, allowing airflow in between pieces. Dehydrate 18 – 24 hrs or till try at 115 F.

Remarks:

Fresh blue- and strawberries in stead of pear/apple are really good too
Pineapple and coconut are another variation
Soaked and dehydrated almonds & cherries are also very good together

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* How to sprout the buckwheat:

Rinse 1 1/2 cup raw buckwheat and soak 15 min. in water
Strain and rinse well
Leave the buckwheat in strainer over a bowl and coer with a cloth
Rinse twice a day till it grows small tails (takes about 24 – 48 hrs)
Once sprouted spread on teflex sheet and dehydrate for 6 – 8 hrs. (115 F)

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