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  1. Sorry, I'm not sure what could be substituted. Welcome to the site! Alissa's book has almost 300 recipes and there is a pretty good mix of recipes, some requiring a dehydrator and some that don't. Alissa also has a forum and they are lots of free recipes on her site as well.
  2. Exactly, my eyes look for the orange post to see what new conversation has been going on, that's it. Me too! Although I ignore the ads, I want to thank Robert for all he does, not only with the forum, but EVERYTHING!!!! You are awesome!!!
  3. Thanks for sharing those great pics! And thanks to Richard for making me laugh.
  4. Let me know how they turn out. I hope you enjoy them!
  5. Thank you everyone for all the nice comments about my recipes.
  6. Hi Kathryn, I have not run into this problem but I can try to help. It sounds like they needed to be dehydrated longer before rolling. Also, I keep mine in for a while after they are filled so they get crispy. Maybe just try dehydrating for a longer period of time, before filling and after. Or maybe try dehydrating at a higher temperature. I have heard people say that the temp gauge on their dehydrator is not accurate and it is actually lower than what they set it too.
  7. This recipe comes straight out of Alissa Cohen's "Living on Live Food" I would definitely recommend this book for anyone interested in raw recipes. It has tons of recipes that remind me of food I used to eat, except now it is the healthy version. These really taste like cinnamon poptarts to me. Ingredients: 2 cups sprouted wheat berries 1 cup dates, pitted 3/4 cups water Filling: 2 cups macadamia nuts 2 cups agave syrup 2 teaspoons cinnamon (I use WAY more because I love cinnamon) Blend wheat berries, dates and water in food processor until smooth. Spread on a teflex sheet about 1/8 inch thick. (I like to sprinkle cinnamon on the wrapper too) Dehydrate for a few hours until strong enough to flip over. Flip and dehydrate until solid. (Don't dehydrate too long, you don't want them to get too crispy) While the wrapper is dehydrating, blend the macadamia nuts until fine. Slowly add in the agave syrup and the cinnamon. If you do all ingredients at once, the food processor can get jammed up. Spread the filling on the wrapper and dehydrate for a few more hours. I like to make a large batch of these and put them in the freezer. Whenever I want one, I just pop it in the dehydrator for an hour to warm it up. This pic is right after I cut them and flipped them over. The are just about to go back in the dehydrator. http://i2.photobucket.com/albums/y42/RIPMacDre/10-11.jpg Now, they are ready for filling and back in the dehydrator. http://i2.photobucket.com/albums/y42/RIPMacDre/10-12.jpg Here they are! Mine are shaped funny due to the way my dehydrator is shaped. These are my latest addiction. http://i2.photobucket.com/albums/y42/RIPMacDre/10-10.jpg
  8. \ Hi Kurtjs, I'll post it right now in the recipe section.
  9. I agree with SeaSiren. A food processor and a blender are a must for convenience. I would say that I spend around the same amount of time in the kitchen as anyone who is preparing their own food, whether it is raw food, cooked vegan food or SAD food. I like to prepare food in advance and in bulk. I just double or triple a recipe so we have it ready for a couple days. This makes it a lot easier and less time consuming.
  10. It's nice to know we aren't the only ones who splurge on healthy food.
  11. This is definitely one of my favorite recipes. I make raw chili and roll it inside corn tortillas. It is so good!!!! This recipe requires a dehydrator. This is the dehydrator I use. http://www.amazon.com/Nesco-American-Harvest-Snackmaster-Dehydrator/dp/B0009OIDAG/sr=8-1/qid=1164921142/ref=pd_bbs_sr_1/102-5386231-8501728?ie=UTF8&s=home-garden There are more expensive models on the market but this one works fine for me. I may upgrade in the future though. The original recipe for corn tortillas is in Alissa Cohen’s “Living on Live Food” I leave out a couple ingredients from the original recipe when I make them. Here’s my version. 4 cups frozen corn – thawed for 1 hour ½ cup ground golden flax seeds 1 clove garlic A few rings of onion ½ cup water Sea Salt Mix all ingredients in food processor and blend until smooth. Spread out evenly on a teflex sheet (sometimes called fruit roll sheets) about 1/8 inch think. Dehydrate for a few hours until solid enough to turn over. (It will still be mushy but should solid enough to handle) Flip tortillas over and dehydrate other side until solid. Don’t dehydrate too long because they will get too crispy and it will be hard to roll the filling inside. Fill the tortillas with chili and roll up. Dehydrate a few more hours until crispy and warm. I like to eat these plain but my fiance loves to dip them in guacamole. Here is a link to the raw chili recipe that I use for the filling. viewtopic.php?t=4833 http://i2.photobucket.com/albums/y42/RIPMacDre/Taquitos007_.jpg
  12. Yes, we are going to Cafe Gratitude in Berkeley. I feel so lucky to live near this awesome restaurant. Not only is the food great, it also has a really cool atmosphere. Great info SeaSiren!
  13. Hi Veganmadre, Your question is not rude at all and I wish I had an answer for you. I actually don’t even keep track. Food is the one thing we splurge on and don’t worry about the cost. We buy organic when it’s available and we eat out at our favorite raw restaurant whenever we feel like it. Healthy food seems like one of the best things we can spend our money on, so we do and try not to feel guilty about it. I would try to estimate the cost for you but it changes all the time. For example, in the summertime, we ate 99% fruit. Now that it is colder, we have been having mostly veggies, nuts and some dehydrated raw dishes. I would imagine our bill is higher now than in the summer because of the nuts and other ingredients we need for the dehydrated dishes. Our diet totally varies from day to day. We just eat what our body craves and that changes with what is in season. Some days I feel like a bottomless pit and other days I am not as hungry. We do eat what we want, when we want and as much as we want, as long as it is raw. This has been a great approach for us because we never feel deprived. We just don’t stress about it right now. We have only been raw for 7 months and this is what is working for us currently. Yesterday, I had a bunch of fresh squeezed OJ, a couple of raw “Cinnamon Poptarts” a salad, and a bunch of “Taquitos” which I will post the recipe for soon. My fiancé had fresh squeezed OJ, a huge salad with raw dressing, dried mangos and “Stuffed Peppers with Chili Sauce.” Today, I am planning on trying a new recipe for garlic bread. I will probably eat that with some OJ (not at the same time though ) and we are picking up dinner from our favorite raw restaurant later. Not sure yet what else I will eat. It depends on how the garlic bread turns out. If it is good, I will post the recipe. Sorry that I don’t have more specific answers for you but I hope it was a little helpful. Thank you!! The food is so much fun to make too!
  14. Thank you Robert and Richard for all that you do!!!!! " title="Applause" />
  15. I honestly did not even think about beans when I was eating it. It was soooo good!
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