Caramelized Onions
- 5 large onions – sliced thinly
- juice of 1 lemon
- 3/4 cup dates – pitted
- 3 tablespoons nama shoyu
- 2 tablespoons olive oil
- 1/4 cup brown rice vinegar
- 1/4 cup water or more for thinning
Directions
- Cover the onions with warm water mixed with the lemon juice for 30 minutes. Rinse well and drain. Combine the rest of ingredients in a blender and add to the onions. Let sit for about 30 minutes. Drain the excess liquid. Dehydrate at 115F for 15 hours or until crisp.
- In a food processor, add 1/2 cup of soaked and dehydrated pecans or walnuts, and pulse together with the caramelized onions into medium sized pieces – this step is optional. Set aside.
Onion Bread
- 1 cup raw, sproutable, gluten-free oats – soaked and dehydrated
- 1 cup raw sunflower seeds – soaked and dehydrated
- 1 cup psyllium husks
- 1/2 cup flax seeds
- 1/2 cup hemp seeds
- 1 teaspoon sea salt
- 2 cups purified water
- 1/4 cup olive oil
- 1/4 cup Irish moss gel
- 1 tablespoon raw honey
- juice of 1 lemon
Directions
- Combine all the dry ingredients in a high-speed blender, grinding into flour. You may need to do it in two batches. Alternatively, use a coffee grinder to grind the grains and seeds. Pour the flour into a food processor.
- Combine the rest of the ingredients in a high-speed blender until smooth. Add the liquid to the flour mixture in a food processor and mix together. Transfer the mixture into a medium bowl, add the caramelized onions and combine well.
- Shape the bread into a desired form, using your hands (wetted) or a spoon. Drizzle with honey and sprinkle with sunflower/sesame/poppy seeds and sprouted quinoa.
- Dehydrate at 115F for about 8 hours, then slice into pieces and dehydrate further until dry enough, or to you liking.
Green Olive Tapenade
- 1 1/2 cups green olives such as Castelvetrano or Green Cerignola – pitted
- 1 tablespoon freshly squeezed lemon juice
- 1/4 cup olive oil
- 1 handful fresh dill or parsley
- freshly ground black pepper
Chop the olives and herbs into small pieces and mix in the rest of the ingredients. Or combine everything but the herbs in a food processor, adding the herbs at the end to combine.
