Raw Food


Raw and living food diets are becoming increasingly popular as more and more people are opting for more health consious lifestyles.

When food is prepared or cooked at temperatures between 40 degrees Celsius but no more than 45 degrees Celsius the digestive enzymes present in all living foods remain intact.

Food prepared this way is said to greatly assist with vitimin and nutritional assimilation. Raw and living foods, especially germinated raw nuts and seeds are an excellent source of digestive enzymes and bacteria that assist in the digestive process and strengthen the immune system. Most people don’t consume enough of these digestive enzymes so our body must work to produce them. Our bodies don’t have a limitless supply of any type of enzyme. The more digestive enzymes we must produce means we produce less metabolic enzymes which run all the systems of our bodies. So if our bodies must produce more digestive enzymes (which we could get from the correct food groups and prepared in the correct way) instead of metabolic enzymes, we would lack the necessary metabolic enzymes to keep our bodies functioning well. This is one of the reasons we are trending towards modern diseases it has been claimed.

Heating and cooking food over 45 degrees Celsius degrades and destroys these digestive enzymes which make food less nutritious and takes the body longer to digest. This results in digestive symptoms including bloating and flatulence but more importantly toxicity. Toxicity occurs via fermentation of partially digested material in the gut. These toxins can then find their way into the liver and blood stream contributing to many chronic disease states.

Raw food preparation using a Food Dehydrator simulates the natural process of sun drying which does not cause any damage to the foods composite. The Ezidri Ultra FD1000 Digital Food Dehydrator unit is perfectly suited to the requirements of food prepared in this way. The digital temperature control allows for precise and accurate temperature selection ensuring that the required 45 degree upper limit is not exceeded and hence the digestive enzymes will not be destroyed.

The unique air flow pattern, the expandable nature of this unit and thermostat control ensuring accurate temperature setting and minimal temperature fluctuations means that the Ultra FD1000 Digital is one of the most reliable Raw Food Dehydrating tools on the market!

We have included a number of recipes and preparation ideas for raw foods with the use of an Ezidri Food Dehydrator!



Soak Almonds

Soak almonds in water overnight or for approximately 8-12 hours.

Almonds should be large and plump. They will not visibly show a sprout, and can be eaten as they are.  

Soaked almost taste and keep better with their skins off. Depending on how long they have been soaked their skins may come off easily with your fingers. If skins are too tight you can blanch the almonds in boiling water for no longer than 7 seconds (or they will cook!) which will loosen them.   

Soaked almonds are a great addition to salads!

Dry Almonds

Place soaked almonds on a dehydrator tray and set dehydrator to around 35 degrees Celcius.

Dehydrate for approximately 2 days. Almonds will be a ready to eat, crunchy snack!

Recipe courtesy of www.rawfoodinfo.com



1 cup sprouted wheat
1 cup sprouted rye
Braggs Aminos (to taste)
Honey or dates (to taste)
1 tablespoon caraway seeds
onions chopped fine (as desired)




Sprout wheat and rye for 1 day. Process wheat, rye and dates through a  juicer. Mix in Braggs, onions, caraway seeds and honey (if dates were not used) to taste and mix well. Spread mixture as thin as possible on your dehydrator trays with a sheet on top. Dehydrate at 105 degrees Celsius for 5-6 hours and then flip the mixture and remove the sheet. Continue dehydrating until desired consistency.

Recipe courtesy of www.living-foods.com



2 heads kale, washed and torn etc.
1/4 cup Tamari
3 tablespoons olive oil
2 tablespoons yeast




Wash kale thoroughly and remove the thickest part of the stem. Tear kale into larger than bite size pieces and set in a large mixing bowl. Sprinkle with tamari, olive oil and
yeast. Massage in with hands and spread on dehydrator sheet.

Using a dehydrator spread them out on dehydrator trays and set the temperature at 45 degrees Celsius for about 8 hours.

Recipe courtesy of www.rawguru.com



1 cup brown rice, soaked and sprouted
1 cup walnuts, soaked overnight
1 tablespoon slippery elm powder




Soak one cup of brown rice for 24-36 hours, changing the soak water 2-3 times. Then rinse and let sprout for 2-3 days (brown rice does sprout but needs to be kept in a warm environment), rinsing 2 times per day.

When the rice is ready, put the rice and the drained walnuts into a bowl and mix them. Then put the mixture through a juicer / food processor. The reason you mix the rice and walnuts together in the bowl first is because, as you put the mixture through the machine, the walnuts which have more moisture and will help grind the rice which has less moisture. This way no additional water is required.

Once the mixture is completely processed add in the slippery elm powder and mix well. With your hands form the mixture into round, flat cookie shapes and dehydrate at 35 degrees Celsius for approximately 20 hours.

Makes approximately 12 crackers.

Recipe courtesy of www.rawfoodinfo.com



1 cup almond flour (soaked/dehydrated almonds, then vita-mixed and/or processed)
1 cup oat flour (oat groats vita-mixed)
0.5 cup date powder (date sugar vita-mixed)
0.25 cup maple syrup
2 T black strap molasses
1-2 T freshly grated ginger
1 T cinnamon
1.5 tsp ground cloves
1.25 tsp sea salt
0.75 tsp nutmeg


In a food processor, process all dry ingredients. Slowly add in wet ingredients and pulse until ingredients start to stick together. Once combined, use hands to work into one large ball. On a silpat, roll dough out using quick and short strokes (don’t go back-and-forth). Using a cookie cutter, cut to desired shape and place on mesh dehydrator sheet. Dehydrate at approximately 41 degrees Celcius for 12 hours, or 24 hours for a firmer gingersnap.

Recipe courtesy of www.goneraw.com



3-4 bananas
1 young coconut
cinnamon (to taste)
vanilla extract or vanilla bean powder (to taste)




Blend bananas and coconut meat using coconut water until smooth and thin enough to pour on dehydrator sheet.

Dehydrate until dry on the top, flip over dehydrate until all dry. Serve with fresh jam

Recipe courtesy of www.raw-food-diet-inspiration.com