Blog #3 – Raw Food & Juice Three Month Experiment

Raw Food pic

I’m beginning my third week on the raw food and juice diet and doing really well. My challenge for the past week has been staying strong and commited when I’m eating out or when I haven’t prepared for a meal ahead of time. Also, changing my views on food; eating habits and patterns, likes and dislikes. What I’ve found about this diet is that it is truly easy if I’m organised and one step ahead of the hunger pains and open to change. Scrambling to make a meal and find variety is manageable as long as I plan ahead.  I went away with my family last weekend and took breakfast and snacks, however it was difficult to find a restaurant for dinner and lunch that served a variety of raw food. It was a blessing to find a great raw food restaurant close to our hotel. 

Essene Breads became my staple food this week and I’m loving how they can be used for such a variety of dishes as well as the fact that they are a raw, nutritious living food containing easy to digest enzymes. Digestive enzymes are protein molecules that work as biological catalysts, aiding chemical reactions essential in the body’s digestive process. They are extremely heat sensitive and easily destroyed by cooking. While most breads are cooked at high temperatures, Essene bread is allowed to “dehydrate” at a very low temperature until a crust forms around the bread. This process leaves the enzymes intact, making it a living, raw food.

Below are two Essene bread recipes that I’ve found and I hope you will enjoy them even if your diet is not raw. 

 

ESSENE OR MANNA BREAD RECIPE

The History of Essene bread

The Essenes were a Jewish religious group that flourished from the second century BC to the first century AD and are credited with the technique and basic recipes for Essene Bread. Essene bread, a primitive bread made from ground, sprouted whole grains, is loaded with nutritional benefits. 

From The Essene Gospel of John:

Let the angels of God prepare your bread. Moisten your wheat, that the angels of water may enter it. Then set it in the air, that the angel of air may embrace it. And leave it from morning to evening beneath the sun, that the angel of sunshine may descend upon it. And the blessings of the three angels will soon make the germ of life to sprout in your wheat. Then crush your grain, and make thin wafers, as did your forefathers when they departed out of Egypt, the house of bondage. Put them back again beneath the sun from its appearing, and when it is risen to its highest in the heavens, turn them over on the other side that they may be embraced there also by the angel of sunshine, and leave them there until the sun sets. For the angels of water, and air and of sunshine fed and ripened the wheat in the field, and they likewise must prepare also your bread. And the same sun which, with the fire of life, made the wheat to grow and ripen, must cook your bread with the same fire. For the fire of the sun gives life to the wheat, to the bread, and to the body. But the fire of death kills the wheat, the bread, and the body. And the living angels of the living God serve only living men. For God is the God of the living, and not the God of the dead.

 ***This ancient bread is simplistic, nutritious and easy to make. The sprouting of the grain is the most important part of the process.

Materials Needed

Sprouting Jar1

  • Bowls or Large jars for sprouting
  • Vitamix or Thermomix is ideal although a Food Processor or strong blender will work 
  • A dehydrator (preferred to an oven) or the sun in summer
  • Grease proof or parchment paper

Ingredients

Organic whole seeds/grains: Buckwheat, amaranth, quinoa, millet, kamut or wheat berries or any other preferred grain or seeds.

Note: Kamut (or Khorasan) and wheat berries contain gluten.

  • 1 cup buckwheat (for gluten free) or kumut or wheat berries (contain gluten)
  • 1 cup quinoa,
  • 1 cup millet
  • ⅓ cup flax seeds (pre soaked for 15 minutes in 1 cup filtered water)
  • Dash of sea salt (to taste)

Directions

1. Rinse the grains or seeds separately and put in separate bowls or jars…cover with filtered water.

2. Cover bowls with a towel and soak overnight.

3. The next morning strain each one separately in a colander and place them back in their respective bowls or jars. Cover once again with a towel. Rinse once again in the evening.

4. Continue #3 for 2-4 days until the sprouts develop little tails.

5. Place all the sprouts in a food processor and blend until a thick paste mixture is formed.

6. Line dehydrator trays with parchment paper. Form the dough into whatever shape is required and place on tray. This dough can be spread quite thinly for pizza base or made into a loaf for bread. Bread should not be too high (approximately 2 inches or 3-4 cm) as it is difficult to dehydrate evenly if it is too thick.

Turn dehydrator to 107°F or 42°C and dehydrate overnight (approximately 12-16 hours) depending on thickness of bread.

Essene bread mixture1

Using the Sun option:

Place shaped dough on screens. Cover over with another screen to protect from insects and place on a hot rock or cement surface in the full sun all day. The bread may need to be out for a few hours the next day depending on the thickness of the bread, climate and heat of the sun.

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OLIVE KAMUT BREAD

This bread can also be used as a pizza or sandwich base.

Pizza base

Ingredients:

  • 4 cups sprouted Kamut grain (or wheat berries can be substituted) sprouted 3-5 days until little tails appear
  • 1½ cups sun dried black olives
  • 4 Tbsp. cold pressed extra virgin olive oil
  • 2 Tbsp. dried Italian seasoning
  • 2 cloves garlic
  • 1 tsp. sea salt

Directions

Soak grain and rinse well after 12 hours. Allow grain to sprout (rinsing at least twice a day) until small tail forms. Use as soon as the tail appears (2-4 days) or store in fridge until ready to use. In a food processor, Vitamix or Thermomix combine sprouted grain and olives and begin processing. As the grain breaks down and mixture is processing, add garlic, Italian seasoning and olive oil until dough forms.

Cover 2 dehydrator trays in parchment paper. Gently press mixture ¼ inch thick (approximately 6mm) onto 2 dehydrator trays. Dehydrate at 110°F or 43°C for 4 hours, flipping once halfway through.