alive & living

Methods/steps

Make the blue cheese first. As an exception to the soaking and dehydrating rule, this recipe must only use soaked almonds. Peel the skin off of the soaked almonds. This is not as hard as it sounds, and it’s kind of fun! Blend all of ingredients except for spirulina and blueberry juice. Pour blended ingredients into a cheese cloth lined strainer over a deep bowl. Twist cloth around cheese and squeeze out as much liquid as you can. Let set in a warm place overnight.

In a small bowl mix spirulina and blueberry juice. I just thaw a bag of frozen blueberries and pour out the liquid needed. Spread the cheese onto a Paraflexx sheet. Drop small amounts (approx. 1/8 t) of the spirulina and blueberry juice mixture onto the cheese and dehydrate until the Paraflexx peels off easily. Flip and continue dehydrating until dry on both sides. It doesn’t need to be crunchy/crispy, but just enough that it “crumbles”. This dehydrating will take hours, but overnight would be too long.

Make the apple chips next. Coat thin slices of apple in lemon juice, cinnamon, and salt. There aren’t any particular measurements for these. You just need enough lemon juice for the cinnamon and salt to stick to the apple. Then dehydrate until thoroughly dry. These can be dehydrated overnight, but they will dry in much less time and can me made the same day you plan to eat the salad.

Finally, make the dressing. Simply blend all ingredients.

Tear up romaine lettuce (or use your favorite salad green), toss with dressing, and top with blue cheese, apple chips, walnuts, and raisins. Enjoy!

(Source: rawfoodrecipes.com)