Monday, March 2, 2015

It's all about TEXTURE ❤️

Living the RAW VEGAN lifestyle is all about creating different textures, keeping a wide variety of nutrient based foods, having fun and being responsible for learning and being aware of what your body needs on a day to day basis through nutrition, mind and soul. 

You needn't miss out on eating bread. But my breads out of my NEW The Power of Living Raw teach you how toake gluten free dairy free nutrient based  breads that SERVE your body with ENERGY and HEALING. ❤️

Sourdoughs are made with‘starters’ rather than yeast, following an ancient method. First, a live culture 
is made which, once‘alive’, can be refreshed and replenished and kept alive for years. If you follow this 
method you’ll never need to use yeast to make bread ever again. You need to allow 3–5 days to create 
the starter. The longer you leave it the better the taste of the bread. 
Note: Only use nutritional (savoury) yeast at the beginning of making the starter process. Do not add 
additional yeast when you feed the starter. 

For the Starter 
3 cups (12 oz/330 g) gluten-free flour,
3 probiotic capsules, emptied of their powder 
1 teaspoon nutritional (savoury) yeast
1⁄4 teaspoon Himalayan pink salt or Celtic sea salt 
3 cups (24 fl oz/750 ml filtered water
Mix all the dry ingredients in a large bowl, add the water, stir well and cover. Set aside at room 
temperature for 3–5 days. In that time, every morning and evening‘feed’ the starter, with equal 
amounts of water and flour. I stir the starter, then add 1⁄2 cup (2 oz/60 g) gluten-free flour and 1⁄2 
cup (4 fl oz/125 ml) filtered water, stir again, making sure to scrape down the sides of the bowl, then 
cover and leave at room temperature. The starter is ready to use when it starts to bubble and smell 
sour, usually 3–5 days. 
When you make your loaf, take 1 cup of the starter for use in the loaf, but remember to replace it 
immediately with 1⁄2 cup (2 oz/60 g) of gluten-free flour and 1⁄2 cup (4 fl oz/125 ml) filtered water and 
stir it in as if you are refreshing or feeding the mix. Do not add additional yeast when you feed the 
If your starter has been refrigerated, remove from the refrigerator at least 24 hours before you want to 
use it. Replenish the starter every time you remove a cupful to make a loaf! 

See my fav Quinoa Chia Seed Bread

This grainy seed bread is nutritious and filling. Top with salad and a dip or enjoy as a snack on its own for those days you are sick of raw greens and juices. 

Texture is everything!

Makes 1 loaf
2 tablespoon lecithin granules
1⁄4 cup (1 oz/30 g) quinoa flour 
1⁄4 cup (1 oz/30 g) millet flour 
3⁄4 teaspoon Himalayan pink salt or Celtic sea salt 
1 teaspoon nutritional (savoury) yeast 
1⁄2 cup (21⁄2 oz/75 g) chia seeds
1 tablespoon Starter (see Sourdough recipe) 
11⁄2 tablespoons honey
3⁄4 cup (6 fl oz/175 ml) warm water
Add all the dry ingredients to a large bowl and mix to combine. Add the starter, honey and water, and 
knead well. You may have to use a little more dry flour to form your dough into a loaf.
Shape into dinner rolls and dehydrate for 8 hours at 115°C/240°F, or make one loaf and bake in the 
oven at 115°C/240°F for 1 hour.

Booked out Bali July 2015