We had quite a turnout again this week for Abby Cahn-Anton’s Intro to Raw Foods series where this time around, she created her RAW, vegan, gluten-free, low-glycemic version of granola with fresh nut milk. If you missed the class – stop doing that! If you really couldn’t make it, here are the recipes to hold you over.
Brazil Nut Milk
1 cup brazil nuts (optional: presoak for 3 – 12 hours)
4 cups water
1/4 tsp SunFire Superfoods Salt
Optional: 1 – 2 tsp SunFire Superfoods Vanilla Agave or other low-glycemic raw sweetener
Blend on high. No need to strain for granola. If you choose, you can strain through a nut milk bag. Save the pulp to make cookies or bread in your dehydrator.
Any combo of:
Buckwheaties (sprouted, dehydrated buckwheat
groats – for directions go to SuperSimpleSuperFoods.com)
Chia seeds (presoaked for 15 minutes or more)
Sprouted, dehydrated quinoa (truRoots brand
Freshly ground flax
Crushed or whole raw nuts of choice
Goji berriesIncan berries (also known as golden berries)
Sliced strawberries (I like to eat the green tops, too – they’re very nutritious)
Superfood powder of choice – greens, maca, etc.
Buckwheaties are usually a staple ingredient in my granola. It can be made without, however. I have a video on my website that shows how to make them. Pick and choose from the rest of the ingredient list, based on what is available and what inspires your taste buds.
It is preferable to presoak all nuts and seeds except hemp, flax and sesame. Soaking makes them more alive and nutritious as well as easier to digest. If you have a dehydrator, you can dry the nuts and seeds after you soak them. Store them in the refrigerator or freezer after soaking. Without dehydration they will keep a few days in the refrigerator. Dehydrated they will keep for a long time in the refrigerator.