This time of year, it is all too easy in the heat and for some, humidity, to be overcome with fatigue, whoozyness, and other signs of heat exhaustion. Under such conditions, who wants to spend a lot of time in the kitchen?
These simple snacks do require time to be completed and at the same time, involve almost no preparation time. Like slow cooking, the key is pacing and patience.
The first recipe, which I call Dulsey sunseeds, are another name for a recipe from "Rainbow Green Live-Food Cuisine" by Gabriel Cousens, M.D., called "Dulse Sunflower Seeds." This snack comes in handy during summertime when you might need added salt to replenish along with a bit of lightly, substantive sustenance:
Dulsey Sunseeds
(Makes 3-4 cups prepared seeds)
3 cups sunflower seeds, (organic, if possible) soaked (6 hours, then rinse thoroughly)
1 cup flaked dulse (for instance, Maine Coast Sea Vegetables brand)
1 tablespoon sea salt
Drain soaked seeds and mix with dulse and salt.
Dehydrate at 145 degrees on a solidly flexible, so-called Teflex-sheet (no holes for seeds to fall through!) for 2 hours and then shake seeds around with your hands. Continue to dehydrate for 115 degrees for 8 hours.
Dehydrate, you say? How do I do that? Well, easy, once you get yourself a dehydrator! The recommended brand is Excalibur, which is available in a number of sizes. To start, a 4-tray version might suit your needs. It is worth the investment if you plan to explore further into live food preparation. This recipe is a wonderfully simple way to begin that journey.
Here's a balanced, very cooling, taste sensation: apples and almonds. What makes this treat "live" is that the almonds are enlivened through soaking:
Apples and Soaked Almonds
1-2 Apples, sliced (and peeled, if not organic), and well chilled
1 cup dry almonds, soaked and peeled
(Makes 1 cup prepared nuts)
The key to this snack is for all the ingredients to be well chilled.
Soak 1 cup dry almonds with 2 cups filtered cool water in a glass container for 12 hours. Then, pour off water (great for plants!) and rinse well. Peel the almonds.
This process can be very relaxing. It's fun to do with family and friends. Kids I've played with in the kitchen love helping with this! If you're so inclined, have some fun. Toss an almond in the air and see who can catch it in their mouth. . .
If these are organic almonds, the peels ought to slip off easily.
My experience with some non-organic almonds is being unable to peel the almonds after soaking. Not sure why. If you are aware of some reason for this, feel free to post a comment or email me.
Store the soaked, peeled almonds in a glass bowl with filtered water to cover.
When ready to serve, arrange the apple slices in a bowl.
Place soaked almonds around the apples.
P.S. If you're allergic to nuts, soaked sunseeds taste yummy too.
Enjoy!
