I must say that these last few weeks have been rough. I have great intentions for writing in detail about my vision for this blog and how to prepare raw food, but to be honest, I am all written out! I am about halfway through a rigorous accelerated online writing class. Part of the reason I signed up for the class was to improve my writing habits, learn to better communicate, and to practice. I suppose the jam packed intensity will improve how fast I am able to write, which I’m sure I will look back on as a blessing. I have the tendency to get anxious about these sort of things, so I’ve felt like my life has been on hold for the past three and a half weeks. I’m looking forward to getting back in the kitchen and sharing more raw food with you all! I love learning and have endless things I want to know more about, but all this studying has me weary and contemplating verses like this:
“Of making many books there is no end, and much study is wearisome to the flesh.
Let us hear the conclusion of the whole matter:
Fear God and keep His commandments, For this is man’s all.”
Coriander Almond Granola
4 c soaked buckwheat
1 c ground buckwheat (soaked and dehydrated)
1 c coarsely chopped almonds (soaked and dehydrated)
1/2 c maple syrup
2 T coriander
1 t salt
Hemp Seed Milk
1 c hemp seeds
2 c water
In a large mixing bowl combine all ingredients for the granola. Spread unevenly, but not too thickly, over a couple paraflexx sheets and dehydrate at 105〫 for 8 hours (or overnight). After the 8 hours is up, flip the granola onto a new tray without the paraflexx and continue dehydrating until crunchy.
For the hemp seed milk, just blend both ingredients thoroughly in a blender and strain through a nut milk bag.
Next week: raspberry breakfast bites