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Raw Food Recipes for Summer: Man Up Your Meals with a Fully Loaded “Bacon” Lettuce and Tomato Sandwich

Posted Jun 10 2012 7:28am
Written by Tera on June 10, 2012 – -



Raw BLT

by Elaina Love

Summer is here and if you’re not inclined to spark up the Bar BQ to charbroil your burgers, you might still light to get that smoky taste of the season. This raw “B”LT sandwich recipe comes complete with accompanying recipes for mustard, mayo, bacon and BarBQ sauce! This perfectly satisfying combination of food and flavors will knock the socks off your summer guests and leave them feeling satisfied without having to spark up the flames on the BarBQ and charbroil any critters!

Makes 24 pieces

  • 1 piece of Brown-Caraway Bread
  • Mayo and Mustard to taste
  • 1 large leaf of lettuce
  • 2 slices ripe tomato
  • ¼  avocado, sliced
  • 6 slices of zucchini Bacon
  • Top with alfalfa or clover sprouts
  • Brown Sunny-Almond Bread
  • 2 1/4 cups packed sunflower seed pulp.  This is leftover pulp from making milk (you can also use almond or Brazil nut pulp)
  • 3/4  cup ground chia or flax seeds
  • 1/3  cup carob or cacao powder (I prefer carob)
  • 3/4  tsp. high mineral salt
  • 2 Tbs. caraway seeds (more or less according to taste)
  • 1/2 cup olive oil
  • 1/2 cup sauerkraut (add more for a more sour taste)

Step 1:

Mix the dry ingredients with your hands first, then add the oil and sauerkraut and mix well.

Step 2:

Roll out 1/2 of the batter sandwiched between two 14″x14″ flex sheets. Use a rolling pin or olive oil bottle to flatten and even out. Remove the top flex sheet and use a pastry scraper to spread the dough out to the edges of the sheet and make it square. Score the bread into 16 squares per tray (4×4), and then flip it onto a dehydrator tray with the screen in place. This means the tray will have no flex sheets on the top or bottom, just the screen and tray.

Step 3:

Dry for around 4 hours at 110 degrees. You will know the bread is ready when it is moist, and not doughy.

Step 4:

Store in a plastic bag or glass container in the refrigerator for 4-5 days, or in the freezer for 2-4 weeks. These will not stay fresh long at room temperature since they are not dried completely, but overnight should be okay.

 

  • 4 large zucchini, peeled and thinly sliced on a mandoline, lengthwise+
  • 1 tsp. smoked salt
  • 2 tsp. smoked paprika
  • 1/4 cup BBQ sauce
  • 1 Tbs. olive oil
  • freshly cracked pepper

Step 1: Hand mix all ingredients except zucchini and brush the zucchini with the sauce.

Step 2: Put the “bacon” in a dehydrator for 4 hours or until crunchy.

Step 3: If you use a drying sheet, remove after about 1 hour and flip the zucchini.

Step 4: Store in an airtight container once cooled.

 

  • 3/4 cups sun dried tomatoes covered with just enough water to cover (about 1/2 cup)
  • 1/2 Tbs. onion powder
  • 1/4 tsp. cayenne powder
  • 1 Tbs. chopped onion
  • 1 1/2 Tbs. Lakanto sweetener or 4 drops liquid stevia
  • 1/2 tsp. mustard (see recipe)
  • 1 Tbs. tamari
  • ½ tsp smoked salt or regular salt and smoked paprika
  • 3/4 tsp. chopped ginger root
  • 1 very small clove garlic
  • 1/16 tsp. white pepper
  • 1/2 tsp. apple cider vinegar

Step 1: Blend on high until smooth.

Step 2: Add more water if needed to blend.

Step 3: Store in a glass jar for 2 weeks in the refrigerator.

 

  • 2 cup brown or yellow mustard seeds, soaked 1 hour or overnight
  • 1 cup apple cider vinegar
  • 1 tsp. high mineral salt
  • 1 cup lakanto  or xylitol sweetener or dates
  • 2 tsp. turmeric
  • 1/2-1 cup water as needed to blend

Step 1: Blend all ingredients together until smooth.

Step 2: Start on low and blend until smooth.

Step 3: Store the mustard in a glass jar in the refrigerator for up to 6 months.

  1. Blend 1 cup mustard with ½ cup water and pour into squirt bottle.
  2. Add more turmeric for a more yellow color

 

  • 1 1/2 cups hemp seeds or 2 cups soaked sunflower seeds (soak 4 hrs)
  • 3/4-1 cup water
  • 1 tsp. mustard (see recipe)
  • 1 tsp. high mineral salt
  • 6 Tbs. lemon juice or 3 Tbs. apple cider vinegar
  • 2 Tbs. Lakanto zero glycemic sweetener or 6 drops of liquid stevia
  • 1 1/2 cups olive oil
  • 1 1/2 cups Irish Moss Paste
  • dash of cayenne pepper
  • Optional: 1 clove garlic, crushed
  • Optional: 1 tsp. Italian Seasoning or Braggs seasoning mix

Step 1: If you are using almonds, peel them for a whiter mayonnaise.

Step 2: Place all ingredients except the oil in a blender.

Step 3: Blend until creamy.

Step 4: Put your blender on a low speed, and drizzle the oil through the hole in the blender lid.  Add oil until the mixture becomes thick.

 

About ElainaElaina Love has 13 years experience as a professional Raw Food Chef, Instructor and Lifestyle Counselor. Her unique style of creating extremely healthy,  delicious raw food cuisine has her highly sought after.

She recently opened Pure Joy Culinary Academy in Patagonia, Arizona focusing on a low glycemic die, raw food. Elaina’s online store is PureJoyPlanet.com, and features certification courses, cleansing tele-courses, raw food recipe books, super foods and kitchen & health equipment.

She was the co-owner of a raw food Café in The San Francisco Bay area for 2 years and is the author of Elaina’s Pure Joy Kitchen recipe books 1 and 2,  she has several raw, vegan DVDs and is the creator of The Amazing Nut Bag.




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Posted in Raw Food Health, Raw Food Recipes | 1 Comment »

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  1. By Brooke on Jun 14, 2012

    These look sooooo good! I need a raw food restaurant in central Illinois to make these for me :-) Or maybe I could open one some day and serve these sandwiches to people. They look so good, but I would only have time on the weekends to do something like this.

    [Reply]

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