The Raw Experiment

I made two batches of nut/seed milks, which came out ok. The resulting leftover pulp was used for raw cookies and crackers. Batch of cookies #1 had shredded raw carrots and dried cranberries added to it, and it was ok. Chewy, with a nice mellow flavor. W, however, asked if they could be made with chocolate chips. (Of course!) So Batch #2 had brown sugar, flax seeds and chocolate chips in it, and were excellent! I will definitely be making them again.
The crackers were very tasty, if fragile. I added lemon pepper, garlic powder, flax seeds and Italian seasoning to the mix, and dried them until they were crisp. They kept well for the couple of days it took to make them. I'll need to find out how to make them a little less delicate.
I did some reading up on raw foods, and the recipes I found were amazing. Unfortunately, most would be rather expensive to make, so I will keep reading and see what I can find that is more practical. I would like to try raw bread, and a few other things. At least if I should have to go on a raw diet for health reasons, I'll be semi-prepared!

Some Like It Raw

So, I'm cruising around the Net looking for homemade almond milk recipes, when I notice something in common with all of them: leftover almond pulp. Not being one to waste a food item, I set out to find something to do with all that pulp I would soon be producing. Lots of people suggested using it in baking, or soups, or several other good ideas. Then I stumbled across a raw foods site that talked about using the leftover nut pulp from milk making to make things like raw cookies.
So I made up my first batch of nut milk (a huge success!), took my leftover pulp, mixed it with shredded carrots, coconut, dried cranberries and honey, formed it into cookie shapes, put it in my trusty food dehydrator, and out came raw cookies! No, they don't taste like a fresh baked Tollhouse, but they are a nice snack, and (hopefully!) a bit healthier.
Being intrigued with the whole raw thing, I'll be doing some experimenting in the coming weeks to see just what can be made with raw food, and more importantly, how does it taste.