Apple Walnut Granola

Makes Twelve Cups

Alive with enzymes, great nutrition and outstanding flavor, this granola will quickly become a favorite staple for a quick snack when on the run or a morning get-me-going breakfast cereal served with Almond Goji Mylk (see May 2009 posting). Apple Walnut Granola is sweetened with apple, pear and a little coconut palm sugar. Cinnamon is added to bring out the sweet nature of the other ingredients and balance blood sugar levels. Ginger powder, which has no resemblance to fresh ginger in taste, adds a little spark.

To the Chef: Apple Walnut Granola takes some early preparation so start sprouting the buckwheat 3 days before you are ready to make this special treat. The nuts need to soaked 12 to 24 hours and the sunflower seeds for 6 to 12 hours. Dehydrating will take 6 to 8 hours. Purchase true cinnamon which is also called Ceylon cinnamon and use only an organic ginger powder without preservatives.

Buckwheat Sprouts

1 cup raw unhulled buckwheat

Dry Mixture

3 cups dried shredded coconut, unsweetened

2 cups raw walnuts, almonds or other nuts, soaked 12 to 24 hours, drain & rinse

1 cup raw sunflower seeds, soaked 6 to 12 hours, drain & rinse

1 cup currants or dried blueberries

1 cup mesquite powder, optional

½ cup coconut palm sugar

2 tablespoons cinnamon powder

2 tablespoons ginger powder

1 teaspoon Celtic sea salt or other full spectrum salt

4 Granny Smith apples, grated large

2 pear or more apples, grated large

Wet Mixture

2 cups purified water

½ cup golden flax seeds, ground

½ cup coconut oil, softened

Buckwheat Sprouts

In a wide mouth quart mason jar, put the buckwheat and cover generously with purified water. Secure a screen or cheese cloth over the mouth of the jar using a rubber band or metal canning ring. Let soak 6 to 12 hours. Discard soaking water and rinse buckwheat until water is runs clear. Put the jar on a 45º angle in your dish drainer or other convenient place so it can drain further and get plenty of air. Cover with a cloth so it is out of the light. Rinse, drain and return to a 45º angle twice a day until the sprout tails are about the same length as a single grain of buckwheat, about 2 days.

Dry Mixture

In a large mixing bowl, put all the ingredients under Dry Mixture and stir together.

Wet Mixture (instructions are different for high speed blender & home blender, both included)

In a high speed blender, put all the ingredients under Wet Mixture and blend until smooth. If using a home blender, grind the flax seeds in a spice or coffee grinder first then blend with other ingredients.

Combine Wet & Dry Ingredients

Pour the Wet Mixture into the Dry Mixture and stir to combine well.

Dehydrate

On a dehydrator tray covered with a teflex sheet or natural kitchen parchment paper, spread the granola mixture evenly to slightly more than 1/8-inch thick. Repeat until all the mixture is used. If using an Excalibur dehydrator, measure 3 cups of granola mixture per tray. You will need about 3 trays total.

Put the trays of granola in the dehydrator and dehydrate at 145ºF for 2 hours. Turn dehydrator down to 115ºF and continue to dehydrate until the granola pulls away easily from the teflex sheet or parchment (in other words, when you lift the granola it's underside is not sticky), about 3 hours. Remove the granola from the teflex sheets or parchment and put it on the mesh screens that came with the dehydrator. Dehydrate until very dry and crunchy, about 2 more hours.

Serving Ideas

Serve Apple Walnut Granola as a morning breakfast cereal with Almond Goji Mylk or other mylks, enjoy as a quick energy snack when on the trail or on the go and serve as a treat or dessert like you would a cookie. Shards of Apple Walnut Granola can be served standing-up in a raw dessert mousse.

How to Store

Let the granola cool completely then immediately put it into a large jar or several smaller jars and fasten on the lid. If left out on your counter too long it will rehydrate and you may have to put it back into dehydrator before storing. Store in a dark cool part of your kitchen. Apple Walnut Granola will keep for several months if dehydrated properly (meaning all the moisture was removed).

Fermented Mac Nut Cheez

Fermented Mac Nut Cheez

Makes about 3 cups

A

n amazing alchemy happens when you culture (ferment) foods. Foods become easy to digest, vitamins increase, enzymes abound, antibiotic and anti-carcinogenic substances are produced and lactic acid (a major by-product of the fermentation process) feeds the micro-flora in our intestines where they stimulate the production of vitamin K and the B vitamins that our bodies need for good health. Our intestines are 70% of our immune system. When we feed our friendly micro flora we are building a strong immune system.

Nut cheezes are delicious and easy to make. Break open several probiotic pills to use as a starter. You can flavor cheezes with herbs, spices, sun-dried tomatoes, olives and much more. Nut cheezes become a beautiful work of art when decorated with edible flowers.

Tips to the Cook: Any nut can be made into a cheez but first they must be soaked in water to release their enzyme inhibitors and natural pesticides. Soaking Times for Nuts: White nuts, such as pine nuts, macadamia and cashews, soak 3 hours. Almonds and other large nuts, soak 12 to 24 hours. After soaking drain, discard soaking water and rinse well. Use this recipe to make any variety of cheez. Just substitute the mac nuts for the nut of your choice. Vary the seasonings as you are inspired.

Equipment Needed: Mac Cheez: food processor, large mess food strainer, large bowl, cheese cloth, a weight such as a jar of beans or clean rock. Seasonings; medium bowl.

Mac Cheez

3 cups macadamia nuts, soaked 3 hours, drain & rinse

1 ½ cups water

1 teaspoon probiotic powder (about 2 capsules opened)

cheese cloth, enough to wrap around cheez

Seasoning

2 tablespoons fresh lemon juice

1 teaspoon sea salt or Himalayan pink crystal salt

½ teaspoon organic onion powder

¼ cup sliced thin chives

For an Artful Presentation

5-10 edible flowers, petals only

Mac Cheez

In a food processor, with the "S" shaped blade, put the soaked nuts and water. Process until smooth. Add the probiotic powder and pulse to mix.

Form the cheez into a ball and wrap with cheese cloth. Set in a large mesh strainer set over a large bowl. Put a weight on top, such as a jar of bean or a clean rock. Let sit in a warm part of your kitchen (about 72°) for 24 hours.

Seasonings

In a medium bowl, put the fermented cheez. Add the seasonings and stir. Refrigerate until firm, about 1 hour.

For an Artful Presentation

Before putting in refrigerator, shape cheez into a log. Refrigerate until firm. Press small edible flower petals, of several colors, around the log of cheez.

How to Serve: Serve on slices of carrot, rolled in sprouted grain tortillas, spread on flax crackers or roll-up in a Garden Salad Wrap (a salad wrapped in a sprouted grain tortilla).

How to Store: Store in a covered glass container in the refrigerator for up to a week.