Recipes (part 2). Chowder soup. Chili. Gazpacho Soup. A versatile recipe for the sauce. Igor's breadcrumbs. Valin raw bread.

Soup Chowder

Mix 1 cup grated coconut with 1 cup water in a mixer for 2 minutes.

Add 1 cup of cashews and stir for another 1/2 minute. Add everything else and mix well:

1 cup water
1/2 cup olive oil
1 teaspoon honey
1 cup chopped celery
hot pepper to taste
2-5 garlic cloves

You've got yourself a simple chowder.

If you want to get the flavor of oysters - add dried sea grass flakes (dals).

If you want a vegetable chowder, add your favorite mushrooms (dried or fresh) for a mushroom flavor, chopped cabbage for a cabbage flavor, chopped tomatoes for a tomato flavor, grated carrots for a carrot flavor, cut corn off the cob or use frozen corn, and fresh or frozen green peas for a pea flavor.

Before serving, sprinkle with dried parsley. Because of the long blending time in the blender, this soup will be lukewarm. But it's still raw (don't let it get hot!) It's nice to eat warm soup in the cold winter time.

Capable of accommodating up to 5 people.

Chili

Mix the following ingredients in a mixer:

1 cup water
2 cups fresh tomatoes (chopped)
1/2 cup dates or raisins
1/2 cup olive oil
1 cup dried tomatoes
1 cup dried mushrooms
1 cup chopped celery
salt to taste
1-2 tbsp. spoonfuls of dried seasonings (any)
1-2 tbsp. spoonfuls of lemon juice.
hot pepper to taste
2-5 garlic cloves
1 bunch basil

Pour into a large bowl. Add 1/2 pound of sprouted beans, peas or lentils. Sprinkle with dried parsley before serving.

Because of the long mixing time in the mixer, the chili will be warm. But it's still raw (Don't let it get hot!) It's nice to eat a plate of warm chili in the cold winter time.

Designed for 5-7 people.

Gazpacho soup

Mix the following ingredients in a mixer into a smooth paste:

1/2 cup water
1/4 cup olive oil
5 large ripe tomatoes
2 garlic cloves or hot peppers to taste
1 tbsp. spoonful of honey (or dates or raisins)
1/4 cup lemon juice
1/2 teaspoon sea salt
1 bunch of fresh basil

You have a gazpacho base. Dice the following vegetables:

1 large avocado
1 medium-sized sweet pepper
5 stalks of celery
1 small onion

Mix all ingredients in a large bowl and sprinkle with chopped parsley.

Designed for 4-5 people.

Universal recipe for the sauce

Mix the following in a mixer into a homogeneous mass:

Reeseed oil (any kind). Pour enough to cover the blades of the mixer.
1 teaspoon honey (or any other natural sweetener like raisins or bananas)
2 tbsp. spoonfuls of freshly squeezed lemon juice (or apple cider vinegar)
1/3 cup water
1 cup chopped celery or 1 bunch of greens - preferably fresh! -parsley, cilantro, basil, or any other.
Add spicy to taste (garlic, mustard, ginger root, hot peppers, etc.д.)
1/3 cup seeds (sunflower or pumpkin) or walnuts (almonds or walnuts)
1/2 teaspoon of sea salt (or dried sea grass, or soy sauce, or no salt at all)

Don't be afraid to improvise. If you want to add more liquid or some other ingredient, go ahead! The main thing is to make it tasty.

Designed for 7-10 people.

Igor's breadcrumbs

Pour 2 cups of flaxseeds into a food mill or food processor and grind them into flour. Mix in a mixer:

1 cup water
1 large onion (finely chopped)
3 stalks of celery (chopped)
4 garlic cloves (medium)
2 tomatoes (optional) 1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon sea salt

Pour into a large bowl and stir in the flaxseed meal.
Cover the bowl with gauze or a towel and leave in a warm place overnight to ferment a little.
In the morning, spread onto Teflon dehydrator sheets and cut into squares. If you want the croutons to taste like bread, turn off the dehydrator as soon as they dry out. If you want them crispy and long-lasting, dry them longer.

This will yield 25-32 breadcrumbs.

Flax raw bread

1 cup of ground flaxseeds
1 cup of sprouted wheat (keep in water for no more than 1 day)
1 cup walnuts (soaked the night before)
1 cup chopped celery
2 teaspoons of cumin (soaked the night before) 2 tbsp. spoonfuls of coriander seeds
1 large onion
1/2 cup water
1/2 cup olive oil
1/2 cup raisins
juice of one lemon
1 teaspoon salt.

Mince the soaked walnuts, wheat and onion in a food processor, place in a bowl and mix with the ground flaxseeds. Then mix the celery, olive oil, raisins and water in a blender. Pour into the same bowl and mix well. Add salt, coriander, lemon juice and cumin and stir again. Mold this mixture into small loaves of bread, sprinkle them with poppy seeds or ground nuts, and place them on the Teflon sheets of the dehydrator. Set the temperature in the dehydrator to 100 F and dry the bread for 24-36 hours. You'll need to flip the loaves over to the other side after about 12-15 hours so they dry out equally on both sides.

You'll make 5-7 loaves.