Monday, May 26, 2014

Living Foods - Banana Nut Muffins (dehydrated and live with enzymes)

Living foods are raw foods (vegan) that contains enzymes, vitamins, and minerals that the body needs to heal and maintain optimal health. The 2 types of enzymes in our bodies are digestive and metabolic enzymes. Digestive enzymes digest food and metabolic enzymes carry out our body's functions. The digestive and metabolic enzymes in our bodies are in competition with each other. When we eat more raw food (live with enzymes), the digestive enzyme potential in our bodies does not have to be used for digesting, and so allows the metabolic enzymes, that run our body and keeps all organs and tissues working properly, to rebuild new and healthy cells. On the other hand, when we eat cooked foods, digestive enzymes are needed to digest these dead foods, which also accumulate in the body for years and become acidic causing disease. The constant use of digestive enzymes slows down the use of metabolic enzymes which in turn, slow down our healing/regenerating process that prevents us from maintaining optimal health.
We love our dehydrator and have recently come up with a recipe for 'Living Banana Nut Muffins'. All the ingredients used contain enzymes and have not been cooked. Our nuts were sprouted and we used fresh shredded coconut along with dried dates for added sweetness. We also topped them off with some raw cacao nibs. We absolutely loved the results and felt they tasted just like baked banana nut muffins! See recipe below.

Below: Before and after photos of our living muffins made in our dehydrator.

Living Banana Nut Muffins Recipe (with cacao nibs)
*Nuts are optional 

Makes 12-14 mini muffins
∙ 3 cups of organic shredded coconut* (homemade is best because it is softer in texture)
∙ 3 small organic ripe bananas (or 2 medium sized -must be ripe! The more brown spots the better)
∙ 4 organic medjool dates (pitted)
∙ 3 tbsp of organic sprouted chia seed powder
∙ 2 tbsp of organic hemp seeds (6 tbsp if nut free)
∙ handful of organic sprouted nuts (almonds and/or cashews soaked for at least 8 hours)
∙ 1 tbsp of organic virgin coconut oil (for lining pan)
∙ organic cacao nibs for topping (optional)

1. Mix all ingredients in a food processor. Begin with dates, nuts and seeds. Then continue on with the bananas and shredded coconut. (If you wont be adding nuts, make sure you are adding 6 tbsp of hemp seeds. See ingredients above.)
2. Transfer to a mixing bowl. 
3. Line the edges of a muffin pan with coconut oil.
4. Scoop mix into muffin pans in parts, leaving some air room throughout the muffin. Do not press down.
5. Top off with some cacao nibs and dehydrate for about 3-4 hours at 125 degrees. You can start off the dehydrator at 135 for the first hour.
6. Serve and enjoy for breakfast or snacks throughout the day!

Tip: Carefully flip muffin pan over to remove muffins in one piece. They will slide off easily from the coconut oil.
For a more 'muffin and cake' type texture with less moisture, dehydrate for 6 hours.

* We make our own coconut milk, here at home, by juicing the coconut meat in a juicer. When we make it ourselves, we save the shredded coconut left from the juicer and use it in other recipes. It can be stored in the freezer for up to a week.

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