large eggplant, thinly sliced, or several zucchini if no egg plan is available
1 tablespoon sea salt
1/2 dried chipotle chili pepper, soaked for at least 2 hours or 1 tablespoon dried & ground (optional)
1/2 cup soaking water for from the chipotle peppers (optional)
4 tablespoons maple syrup (optional)
4 teaspoons of hickory smoke
2 tablespoons olive oil
3 tablespoons Nama Shoyu
2 tablespoons apple cider vinegar
1 teaspoon chili powder
2 tablespoons smoked paprika
1/2 teaspoon cumin
pinch black pepper
pinch cayenne – optional
To make the thin pieces of eggplant/zucchini use a horizontal peeler or mandolin to get straight thin pieces.
Once you have sliced your eggplant/zucchini, sprinkle it with the sea salt and allow it to sit for 1-2 hours in a tray/bowl, or if baking put the eggplant/zucchini in the oven for 45 minutes to dry.
Blend the other ingredients in a blender/Vita-mixer.
After 1-2 hours-Layer your eggplant/zucchini slices between paper or cloth towels and press out excess moisture.
Get a large zip lock baggie or bowl and pour marinade into the baggie or bowl.
Submerge the slices of eggplant/zucchini in the marinade. If using a baggie squeeze as much air as possible out of the baggie. Marinate for 30-45 minutes.
Carefully lay out the marinated eggplant/zucchini slices onto your dehydrator trays and dehydrate @105F degrees until crispy (24 – 36 hours-continually check the progress-depends on how thick your slices are)
If no dehydrator you may use the oven, but it will not be raw. Set the oven to 325 for 1 hr. Keep an eye on the facon/bacon and make sure it’s not under or overdone.
Yields 15 – 20 Fakon pieces. Serve and Enjoy! Blessings, Bobby
Eggplants are a nutrient-rich food that contains fiber, vitamins, and minerals. They may benefit your overall health, including your heart.
One cup (82 grams) of raw eggplant contains the following nutrients (2):
Carbs: 5 grams
Fiber: 3 grams
Protein: 1 gram
Manganese: 10% of the RDI
Folate: 5% of the RDI
Potassium: 5% of the RDI
Vitamin K: 4% of the RDI
Vitamin C: 3% of the RDI
Eggplants also contain small amounts of other nutrients, including niacin, magnesium, and copper.
Zucchini contains many nutrients. As a result, including it in your diet may have a variety of health benefits. Although
zucchini is often considered a vegetable, it is botanically classified as a fruit.
One cup of raw (223 grams) of zucchini provides:
Protein: 1 gram
Fat: less than 1 gram
Carbs: 3 grams
Sugar: 1 gram
Fiber: 1 gram
Vitamin A: 40% of the Reference Daily Intake (RDI)
This wonderful raw liviing foods chocolate cake is easy to make and actually tastes as good if not better than a baked flour cake.
EQUIPMENT NEEDED: Food Processor or Blender PREPARATION TIME: 15 minutes
ORGANIC INGREDIENTS (If possible) – 1 ½ cups raw organic walnuts – 12 pitted oganic Medjool dates – 1 small organic banana – 1/4 cup alfalfa sprouts Ooptional living food) – 1/2 cup unsweetened raw cocoa or raw carob powder – 1 tablespoon organic coconut oil – 1 tsp pure organic vanilla extract or 2 tsps raw organic vanilla powder – Dash of pure sea salt or Himalayan salt (salt to taste) – ½ cup fresh raspberries or strawberries (optional)
Fit the food processor with S-blade.
Put walnuts and salt in the food processor and process until finely ground.
Add all the other ingredents.
Process until ingredients are combined and stick together. Add water or Rejuvelac as needed.
Transfer to a plate and form a 5-inch round cake with your hands or with a mold.
Garnish the cake with fresh raspberries or sliced fresh strawberries before serving. Better yet make up a quick cashew cream frosting then garnish the cake.
WORLD FAMOUS CASHEW CREAM – Serves 4
EQUIPMENT NEEDED: Blender
ORGANIC INGREDIENTS: – 2 cups cashews – 2 Tablespoon Tahini (optional) – 12 -15 dates (not soaked) – 1/8 cup sprouts (alfalfa, mung or red clover) – 3 teaspoons nonalcoholic, pure organic vanilla extract – 1 teaspoon organic coconut oil – 2 tsps organic maple syrup (optional) – Water or Rejuvelac – add the liquid slowly as needed to keep the blender going.
Blend everything until very, very smooth – almost fluffy.
Please Check Out The New 2011 Schedule – Raw Chef I –
Starts On January 11th, 2011
CHI Raw Chef I: Foundations – Last Level I For 2010
This introductory class helps you build a foundation in preparation of raw gourmet foods. We introduce to you Dr. Ann Wigmore’s raw living lifestyle and then demonstrate how to prepare raw 5-star gourmet dishes. This class is perfect for those who want to introduce friends and family to a raw lifestyle and for students that are interested in working as a raw gourmet chef. Enjoy a 16 hour intensive classroom training, 3 days & 2 nights. Space is limited and classes fill quickly. Register now call 888.221.6623. Testimonials
CHI Raw Chef II: Teacher – Last Level II For 2010
In Raw Chef Level II we step up the training with getting a hand on experience with the raw gourmet dishes. By the end of the course you will be able to teach the level one chef certification to others. Here students are broken up into teams to make raw gourmet dishes. This is a time for you and your team to get your creative juices flowing as we tell you to go off the recipe and test out your own secret ingredients. Step forward and build a raw, living food consulting practice in your community and bring the healing power of our program to others with this 20 hour intensive classroom training, 3 days & 2 nights.
Come for Raw Chef I, stay over for a 5 day detox/rebuild then attend Raw Chef II. Call for Special Discounts that will save you $100.00 off of this great package.