Ani's Raw Food Essentials (19 page)

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Authors: Ani Phyo

BOOK: Ani's Raw Food Essentials
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MAKES 4 WRAPPERS
 
Mild in flavor, these crepes make a great wrap for savory and sweet recipes. The flax in this mixture creates a crepelike consistency, rather than that of a rubbery fruit leather. Err on the side of less agave rather than more, or your crepes will stay mushy and won't dry fully.
1 cup cored and diced apple
½ cup flax meal
2 tablespoons agave syrup
½ cup water, or as needed
Place the apples in the bottom of a high-speed blender. Add the flax meal, agave, and water. Blend until smooth.
 
Spread the mixture evenly onto one lined 14-inch-square Excalibur Dehydrator tray.
 
Dehydrate for 4 to 6 hours at 104°F, or until completely dry. You can also flip the crepes, peel off the liner, and dehydrate for another couple of hours until dry.
VANILLA KREAM CREPES
MAKES 4 SERVINGS
 
These crepes are filled with a cashew kream and topped with a pretty orange marmalade.
1 recipe Apple Crepes (page 69) (four crepes)
1 recipe Whipped Cashew Kream (page 266)
1 recipe Orange Marmalade (page 96)
Lay one crepe upon each of four serving dishes. Spread 1/3 cup of Cashew Kream down the center of each crepe. Roll up. Top with Orange Marmalade before serving.
 
SERVING SUGGESTION:
Garnish with sliced oranges and mint.
LEMON KREAM-FILLED CREPES WITH RASPBERRY SAUCE
MAKES 4 SERVINGS
 
Apple crepes are filled with a tangy Lemon Kream, then topped with bright red raspberry sauce and fresh raspberries.
1 recipe Fresh Fruit Jam (page 96) made with raspberries
¼ cup agave syrup
2 recipes Apple Crepes (page 69)
2 recipes Lemon Kream (page 71)
½ cup fresh raspberries
To make the sauce, follow the directions for Fresh Fruit Jam made with raspberries. Add the agave syrup and process.
 
Cut each Apple Crepe wrapper in half, so you have four pieces. Lay one crepe on each of four serving dishes. Spread ½ cup of Lemon Kream down the center of each crepe and sprinkle with 2 tablespoons of raspberries. Roll up.
 
Top with jam and fresh raspberries before serving.
 
SERVING SUGGESTION:
Grind dried coconut into a powder, and sprinkle over your crepes through a sieve to give a powdered sugar look.
LEMON KREAM
MAKES 1 CUP
 
Cashews blended with fresh lemon juice and zest create a creamy, rich, and tangy sauce.
If you don't have a high-speed blender, use the grinder top with your Personal Blender or your coffee grinder to first grind the cashews into a powder before using, to help create a smooth, creamy consistency.
1 cup cashews
½ cup lemon juice (from about 2 lemons)
1 teaspoon grated lemon zest
¼ cup filtered water, or as needed
Place all the ingredients in a high-speed blender. Blend until smooth, adding only as much water as needed to create a thick, smooth kream.
SAVORY MORNING CREPES WITH JALAPEÑO CHEEZE SAUCE
MAKES 4 SERVINGS
 
A savory crepe filled with your favorite scramble and topped with a spicy sauce. Delicious for both brunch and dinner.
1 recipe Apple Crepes (page 69)
1 recipe of your favorite scramble (pages 79 to 85)
1 recipe Jalapeño Cheeze Sauce (page 104)
Lay one crepe on each of four serving dishes. Scoop your favorite scramble onto half of each crepe. Fold over the other half, or roll up.
 
Top with Jalapeño Cheeze Sauce, and serve.
 
Will keep for one day in the fridge.
PANCAKES
My raw pancakes are truly moist and fluffy, with a consistency very similar to that of cooked wheat pancakes! You've got to try making them so you can see for yourself how amazing the texture and flavor are.
I make my pancake batter by blending together bananas and flax, which both bind and hold together rich Brazil nuts. Bananas add a light, airy, fluffy consistency when blended, the Brazil nuts add a smoothness, while the flax helps hold everything together.
 
Finally, sweet, soft, fluffy pancakes to enjoy syrups, butters, and sauces with!

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