This morning I set out trying to find the scrap of paper upon which I had scribbled the ingredients and measurements for the Raw Creamy Tomato Sauce I put together to serve over zucchini noodles. So far, the search has been fruitless, but I will keep you posted and put the recipe with the picture when I find it!
I have a bad habit of throwing things together without really keeping track of what I did and then, on the occasions when it turns out fabulous, I am left with no idea of how to duplicate the food. My recent solution is to keep a piece of paper on the counter to record my ingredients and the measurements.
When I first started preparing food, many moons ago (I think brownies might have been my first creation, when my age was still in the single digits) I was annoyed with vague directions, such as usually came from experienced cooks, a handful of this or that, and so on. I needed to be given absolute instructions and measurements. Now, with years of experience, I have found that with cooking in particular (baking can be a little trickier), you can be much looser and more creative. Now that I am entering a whole new world of dehydrating foods, I am excited to see that dehydrating something that you put a bit too much liquid into is not a problem – just leave it in the dehydrator a little longer!
Yesterday, I made Igor’s Live Flatbread, from Raw Family Signature Dishes written by Victoria Boutenko. This flexible, wrap-like bread, which is essentially a raw food take on Russian Caraway bread, was so easy to make and the step-by-step directions and photographs were very helpful for a newbie. It was very helpful to know, for instance, that using a 2-cup measuring cup (heaping full) to scoop the batter will give you the right amount for each tray. The one change I would make to the recipe is to grind the flax seeds BEFORE starting the rest of the recipe as this will save having to wash and thoroughly dry the container before proceeding with the wet ingredients. You do need a very large bowl, as I made half the recipe (which filled 4 dehydrator trays) and that was a lot of batter!
I also made some crispy, super delicious Sour Cream and Onion Kale Chips and will post the recipe for that soon!
For now, here is a photograph of the peeler I used to make the zucchini noodles. It was surprisingly fast to do enough for a family of four. Kids really enjoy this task, so get some help in the kitchen!