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Lunch – Lion’s Mushroom Cuisine
Ingredients:
2 avocados, mashed and blended.
Avocado seasoning blend: 1 teaspoon miso paste, 2 tablespoons water (adjust water quantity to desired consistency).
1 head of lion’s mane mushroom.
Lion’s mane seasoning blend: 1 tablespoon Louisiana creole seasoning, 1 tablespoon cajun blackening seasoning, 1 tablespoon crushed red pepper flakes, extra virgin olive oil (enough to cover the seasoning), 3 tablespoons organic coconut aminos (any brand).
4-5 pieces of sun-dried tomatoes.
Instructions:
Mash 2 avocados with water and miso paste until smooth, then set aside.
Chop lion’s mane mushrooms into desired shapes and brush with the seasoning blend.
Dehydrate mushrooms at 118 degrees Fahrenheit for 2-3 hours.
Plate by adding the mashed avocado mixture, then arrange the mushrooms and sun-dried tomatoes on top.
Drizzle a little of the oil-based seasoning blend over the dish.
Pho – Soup
Ingredients:
1 bundle of oyster mushrooms
Raw Oyster seasoning blend: 1 tablespoon creole seasoning, 2 tablespoons coconut aminos
Soup seasoning blend: 1 tablespoon miso paste, 1 teaspoon crushed red pepper flakes, 1 teaspoon creole seasoning
4 fresh cilantro leaves
1 handful of raw green onions
3-4 pieces sun-dried tomatoes
1 tablespoon miso paste
3 tablespoons coconut aminos
2-3 tablespoons creole seasoning (for soup)
1 bag of kelp noodles
Oil-based seasoning: 1 tablespoon crushed red pepper flakes, 3-4 sun-dried tomatoes, extra virgin olive oil (enough to cover the seasoning, stir well)
Instructions:
Season raw oyster mushrooms and dehydrate at 145 degrees Fahrenheit for the first 30 minutes, then continue dehydrating for 2-3 hours.
Soak kelp noodles in 2 tablespoons of baking soda water for 5-8 minutes until softened. Rinse thoroughly once softened.
Chop raw green onions and jalapeno peppers.
Once oyster mushrooms are done, season them with the oil-based seasoning.
Blend soup with 1 tablespoon miso paste, 3 tablespoons coconut aminos, 4-5 cups water, and 2-3 tablespoons creole seasoning (adjust to taste, but be mindful of sodium levels).
Place kelp noodles in a bowl and pour soup over them until it reaches the level of the noodles.
Add your toppings: mushrooms, green onions, jalapeno peppers, sun-dried tomatoes, and fresh cilantro.
Chewy Oatmeal Raisin Cookies
Ingredients:
2 cups raw gluten-free rolled oats, soaked
1 cup chopped pecans and macadamia nuts, soaked
1 1/3 cups dried goji berries, soaked
1 cup raisins, soaked and rehydrated
1 cup dried mulberries, soaked and rehydrated
6 tablespoons date paste (made from 2 cups raw dates, soaked, 1 tablespoon lime juice, 1 teaspoon Himalayan pink salt)
Instructions:
Combine all dry ingredients (goji berries, mulberries, dates, raw rolled oats, raisins, and nuts) in a bowl and soak for 4 hours.
Blend date paste with 1 tablespoon lime juice, 1 teaspoon sea salt, and 2 cups of raw oats. Chill in the fridge once blended.
After soaking, stir soaked ingredients with 4 tablespoons of the prepared date paste.
Scoop cookie dough onto a baking sheet.
Dehydrate cookies at 145 degrees Fahrenheit for the first hour, then reduce temperature to 115 degrees Fahrenheit and continue dehydrating for 8-10 hours.
Allow cookies to cool, then enjoy!
Research on Dehydration:
Do not use this method for recipes with low fluid content, such as kale!
The primary aim is to alternate temperatures to speed up drying time without deactivating enzymes. The air temperature is set to 145 degrees Fahrenheit in the initial hour, but this does not reflect the temperature of the dish being dehydrated—only the surrounding air. Dishes high in liquid can withstand this initial temperature. For more information on this process, refer to the Excalibur website.
To preserve enzymes and minimize the risk of mold and bacteria, it's crucial to maintain a wide temperature fluctuation.
Excalibur website - https://excaliburdehydrator.com/pages...
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