Raw30: Day 25

Occasionally, I am blown away by one of the raw recipes. Today's did just that.

Strawberry Crêpes*. The filling tastes like cream cheese. The outer shell is so chewy and delicious. And the strawberry topping is so sweet, but not CANDY sweet.



I had a hard day. My MommyJob was tiring, and then I had to go to the job that pays money... and it's still a slog. You see, the Pet Trainer who was working there before me left in the middle of the classes. Everything is an unholy mess. Trying to make sense of her old classes and all the paperwork is going to give me an ulcer, seriously.

So to come home and be able to whip together something really tasty (and really healthy!) is incredibly nice. I can't even tell you how wonderful it is.

And, hey, we even have enough for breakfast tomorrow!

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Strawberry Crêpes

Crêpe Shells
5-6 RIPE bananas

Filling
1 c macadamia nuts
1 c cashews
1 large lemon, juiced
4 tsp honey
2 tsp Bragg Liquid Aminos
1 tsp vanilla
2 tsp water

Strawberry Sauce
1 1/2 c strawberries
1-2 Tblsp raw honey

For crêpe shells:
1. Place bananas in a food processor and blend until smooth
2. Remove from processor and spread about 1/8 inch thick onto a Teflex sheet on top of a dehydrator screen.
3. Dehydrate for 14 hours** or fewer. (Begin checking the bananas a few hours before to make sure they are formed, pliable, and solid in texture, but not getting crispy)
4. Remove from dehydrator and slice into strips (about 4"x2").

For filling:
1. Place filling ingredients in a food processor and blend until smooth.

For strawberry sauce:
Combine strawberries and honey in a good processor and blend until smooth.

To assemble:
1. Pour strawberry sauce onto plate in a thin layer so as to cover bottom of plate.
2. Place scoops of filling onto banana fruit leather strips and roll up. Place on plate with enough room in between so each crêpe is not touching.
3. Pour strawberry sauce over the rolled up crêpes.

Note: It's important to let the crêpes sit for at least a couple of hours with the strawberry sauce on top. The sauce will soften the fruit leather and make it "crêpe-like" instead of hard and chewy***. These are also great the next day!

** Mine went for about 8-9hr and they were ready to go.

*** We liked the chewy texture, although I'm sure they're just as awesome when softened by the strawberry sauce.

Raw30: Day 14

Today was my day of rest. The only thing I made was Fudge Balls.

Allow me to say... I am a chocoholic. I love chocolate. So I HAD to eat something chocolatey before I lost my mind, and since my mom (we all cohabitate; it's cozy and convenient, except when she does things like today) just bought a whole tin of brownies, I knew I'd have to do something to avoid the temptation. (and it's dang hard, because she bought the type of brownies that don't contain milk - yes, the Baby Beast still cannot tolerate any dairy in my diet)

So, I did. And there are no pictures because I didn't make Fudge Balls... I just made squishy chocolate goo that tasted awesome. And I stood with the VitaMix container in one hand, a long-handled tea spoon in the other, and ate. And ate. And ate. I have no guilt.

And then I dipped raw strawberries in it, and ate those.

So, no picture (yes, there is some left; the Husbeast loves chocolate, too) because you don't want to see a Tupperware container of dark chocolate-colored goo.

But I will give you the recipe*.

Also? These make a fantastic breakfast. No, really.

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* Fudge Balls

2 cups dates, pitted and soaked (at least 1hr)
2 cups raw almond butter
1/2 cup raw carob/cacao powder

1. In a food processor**, blend the dates to a smooth paste.
2. Add the remaining ingredients and process until smooth.
3. Remove from processor and form into round balls.

Note: These will keep for a long time in the refrigerator.

** Although I used my VitaMix. Seemed easier to me.

Raw30: Day 12

Today was a busy day of food prep! One turned out delicious, the other not-so-much (in my opinion, but the Husbeast loved it... more on that later).

The first thing we made was Nori Rolls*. I was pretty excited to make them, because I love sushi (other than the whole squick factor of eating-raw-fish-increases-the-likelihood-of-an-intestinal-parasite thing... i have this real fear of parasites. it's a lifelong phobia. they just really give me the wiggins). I usually opt for sushi without raw fish in it, but sometimes you just gotta dive in an have some.

So, eating a raw, vegan mimic of sushi was pretty exciting for me! Especially since it turned out pretty dang delicious!


Nope, that's not rice... it's cauliflower!

Yes, sheets of nori DO count as raw... when you buy the sundried (not roasted!) variety.

After adding a few delicious things to the nori and cauliflower, we had a fairly respectable lunch... although it did make me wish strongly for the little bamboo sushi rolling sheets I've seen before. Please, excuse how sloppy these Nori Rolls look... it's all about how they TASTE.


What you see in the background is Nama Shoyo, the uncooked
version of soy sauce. It really made these rolls taste like the real thing.

After eating such a delicious lunch, what I made for dinner was definitely less inspiring... Angel Hair Pasta with Marinara Sauce.

Let me just say... most of Alissa's pasta recipes call for the use of a Saladacco (a spiralizing slicer). We don't have one. Currently, we have nowhere to stuff one, were we to purchase one. This means that all my pasta is... mmm... less pasta-y than it could be. I really tried with the Angel Hair. I used a knife to pre-slice the zucchini for the pasta into thin strips, then peeled them off with a potato peeler. Labor intensive. And still not quite "pretty" enough to suit me, but enough marinara and who can tell the difference?

So, the pasta and sauce turned out looking great. And really, the marinara tasted just like the real stuff. I mean, exactly like cooked marinara... the problem? I HATE marinara! I think it tastes unpleasant, and it always makes my stomach hurt (one of the fun side-effects of having Lupus; I got IBS in some form or other).



Also, I am still having trouble getting past crunchy "pasta" noodles. And the fact that it's always cold? Yick. So I don't think raw pasta is going to be high on my list of things to make... because the two pasta-immitative dishes I've made haven't really done it for me.

But as for the Nori Rolls? I'm buying some more cauliflower tomorrow.

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*Nori Rolls

4 Nori sheets
1/2 head of cauliflower
1 avocado, thinly sliced
Any of the following veggies: shredded carrot, cucumber sticks, mung bean sprouts, etc.

1. In a food processor, grind the cauliflower until grainy.
2. Remove cauliflower mixture from the food processor and place a thin laye of it on a nori sheet. Do not put cauliflower on the top few inches of the sheet.
3. Place slices of avocado and other veggies in the center of the sheet.
4. Rolls the nori sheet, pulling tight as you roll up, and seal with a few drops of water along the seam.
5. With a sharp knife, cut nori roll into inch-thick slices and turn face p on a plate side-by-side.

Serving suggestions: Place Bragg's Liquid Aminos or Nama Shoyu in a small bowl to use as a dipping sauce.

Raw30: Day 11

It may seem like I've gone salad crazy lately... I say that they're easy to throw together, very filling, and endlessly customizable. Today's salad was an example of that.

I sprouted lentils this past week to make Almost Tuna (which was not a recipe i enjoyed; both the Mock Salmon Pate and the Almost Tuna have disappointed me because i love fish, and neither one tasted like the fish i know and love), but I ended up sprouting about four or five cups of lentils, and I only needed something like 1/4 cup of sprouted lentils to make the Almost Tuna. What to do with the leftovers?

Well, the Husbeast has been eating them regularly, taking handfuls in baggies or Tupperware to munch on his breaks at work (he's such a trooper). But today I found a recipe in Alissa's book for a lentil-sprout-based salad*. It contained a lot of other veggies, and once they were all mixed together, I had a really pretty, really unusual salad mixture.



The recipe is titled "Lentil Cups," and the cup portion of it comes into play in the form of a big romaine lettuce leaf. I scooped a few heaping spoonfuls of the lentil mixture in, drizzled with the recommended dressing**, and proceeded to eat something that I probably never would've tried had I not been on a 30-days-of-raw challenge.



Today was a rather nice day, actually. There were even a few moments of downtime (a rarity around here these days). I managed to catch the Husbeast enjoying some quiet while I was putting together the Lentil Cups (his job was to make sure the Baby Beast did not kill himself while i was otherwise occupied; he was laying down on the job, but managing to keep the Baby Beast safe regardless).


Cordy, the toy poodle, decided to join him in lazing around.

Tomorrow is shaping up to be another 'big prep' day. I have two or three recipes I need to put together to call this week "finished," and Saturday morning, we'll be shopping for our Week Three ingredients.

I am still definitely looking forward to eating Thai food for the Baby Beast's birthday. I'm enjoying all these new foods, but it'll be a delight to eat something I didn't have to make myself.

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* Lentil Cups

2 cups sprouted lentils
1 cup tomato chopped
1/2 cup cucumber, chopped
1/2 cup yellow pepper, chopped
1/2 lemon, juiced
1/4 cup cilantro, chopped
1 carrot shredded
dash cayenne
sea salt and pepper to taste
6-12 Romaine or Radicchio leaves

1. In a large bowl, toss together all the ingredients except the romaine or radicchio leaves.
2. Place a scoop of this salad onto each romaine or raddicchio leaf and place on a platter.
3. Drizzle with Mrs. Ackerly's Dressing.


** Mrs. Ackerly's Dressing

1/2 cup olive oil
1/3 cup onion
1/4 cup red bell pepper
1 carrot
2 Tablespoon apple cider vinegar
1 Tablespoon honey
1/4 teaspoon sea salt
dash pepper

1. Blend all ingredients well in a blender.

Raw30: Day 8

Today was a day of plenty. I started the morning with a nice cantaloupe... and somehow, I ended up eating the majority of it. You'd think a cantaloupe wouldn't go to one person, that there would be much clamouring to share it. Well, the Baby Beast did clamour, but his "bites" are smaller than the nail on my pinkie.

I made Wrap Salads again, and actually used tahini and dulse flakes. I can definitely say it now: I'm not a fan of tahini. I don't like how dusty and bitter it tastes. When it's part of a dish, I don't mind it. But as a main ingredient, I just can't stand it.

And then, because I wasn't nearly exploding enough from the Wrap Salads, I made Stuffed Portobella Mushroom Caps. YUM.


That's Bragg's Liquid Aminos it's sitting in. Mmmm, saltiness.

I've been dying to make the Blueberry Pie* in Alissa's book for about a month now... so when I saw it was coming up this week, I was definitely excited to try it out.

I won't lie; I love desserts. I mean, who doesn't? They're usually the best part of a meal. So the bigtime joy of raw desserts is that I can make them an ENTIRE meal without feeling guilty. Raw almonds, dates, blueberries, bananas, and a little bit of raw honey? I mean, c'mon, what's unhealthy about that?

So, I made the pies, let them get nice and jellied in the fridge, and dug in with both hope and trepidation. Well, I can say now, the recipe is delicious! I ate 1/4 of one by myself in a sitting. And I'm planning on having more!


The whole blueberries are a wonderful addition. I'm pretty excited
to have two of these to eat!

I also made Almost Tuna... and while it tasted fine, it didn't taste like tuna. I am having a lot of trouble not having any meat this month. I was eating a mostly vegetarian diet until I got pregnant, and then I went from a little fish occasionally, some cheese now-and-then, to red steak, rare. And I've continued wanting a lot of animal protein while breastfeeding... so I am going though 30 days of healthy, healthy food and planning on adding a little bit of cooked things (and some meat) back into my diet once it's over.

Will I someday go to a 100% raw diet again? More than likely. But while I'm breastfeeding and assessing each cow we pass on the road for palatability, I think it's a good idea to eat at least some meat now and again.

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Blueberry Pie (i couldn't NOT share this one)

Crust:
2 cups almonds
1/2 - 1 cup dates, pitted and soaked (in water, for at least an hour)

Filling:
5 cups fresh blueberries
2 bananas
1 1/2 Tablespoons honey

For crust:
1. In a food processor, grind the almonds until fine.
2. Add the dates and blend until smooth.
3. Remove from processor and pat down into a pie plate.

For filling:
1. In a food processor, combine 4 cups of blueberries, 2 bananas, and 1 1/2 Tablespoons of honey. Blend until smooth.
2. Remove from food processor and add in 1 cup of whole blueberries**.
3. Pour into crust.
4. Refrigerate for at least 3 hours (this pie will solidify after a few hours in the fridge).

** I actually added about 1 1/2 cups, because blueberries are fantastic and I like the whole blueberries in the pie. They add a nice "crunch" in all the pie-filling gooey-ness.

Raw30: Day 5

Today was a serious prep day. I made Collard Rolls - which were unbelievably delicious - and Pad Thai - which tasted nothing like cooked Pad Thai but still somehow managed to be awesome - and Banana Ice Cream*. I pigged, it was good, I was happy. Even the Baby Beast sampled a few of the items, and came back to beg for more (in his typical way: "Muhmuhmuhmuh mmmmmmm." The "mmm" always comes when he sees us caving in to give him a bite)

I have said before I love avocados... and I was very excited to dig into the Collard Rolls because they had avocado. And marinated Portobello mushrooms and onions. And a weird mixture of grated carrot and zucchini.



And yet somehow, it managed to be REALLY FREAKIN' TASTY. I thought about letting the Baby Beast sample it, but it had a few too many chokables for my liking (not to mention the extreme saltiness of the marinated mushrooms/onions). But I enjoyed it enough that I'm seriously thinking of making it at least a weekly staple, hard prep work be damned!


Looks good, tastes better

Otherwise, the day was spent outside. Oklahoma is finally - finally! - starting to get some nice weather, and because we are doing a mixture of Montessori/Waldorf/unschooling, I thought it as good a time as any to start letting the Baby Beast do what he does best: wander around in nature flapping and crowing (at times, i think he's actually a Baby Bird, and there's been some mix up). And stomping in his new shoes.



Things here are going well. There are Spicy Fries dehydrating for the Husbeast right now, and I'm about to throw together a Wrap Salad before bed. Hey, when you're eating raw, there's no rule about pigging out before bed... and I like it!


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* Banana Ice Cream

Surprisingly easy to make. Take three RIPE bananas. Peel them. Stick them on a plate in the freezer. Come back for them the next day. Put them in a food processor. Process until they go past the gritty/grainy stage and take on the look of soft serve ice cream. Eat. Enjoy.

Raw30: Day 4

The Husbeast ended up having a hectic morning that kept him out of the house, and without him available to help with the walking-like-a-little-drunk-man 11-month-old, I found myself unable to make much of anything impressive. I slapped together a large salad (greens and spinach and mushrooms and avocado and tomato and sprouts and cucumber) along with Alissa's Dressing, right out of her book. It was tasty and filling, but not really 'fancy,' you know?

Luckily, last night's dehydrator project came out delicious. The kale (and collard) chips really didn't make it until nightfall. We munched on them all day long in intermittent bursts, and the Husbeast took a couple handfuls to work with him. They were wonderful, but I think they would've been even better if I'd actually gotten the sauce ingredients into the blender instead of the food processor. Lots of liquid in the food processor basically just means lots of liquid all over the counter.

So today, my main staples were the smoothie I made this morning, the salad, and lots and lots of kale chips* and granola.


They may not look like much, but they are really,
REALLY yummy. The granola, too.

I bought a jicama today to make Spicy Fries tomorrow (because they apparently have the look and texture of fast food french fries, and I'm down with that) but for tonight, I am done and ready to collapse. My pain hasn't been nearly as bad today, but I am flat wiped out. Moms should totally get better bonuses than the Wall Street executives - our jobs are so much harder.

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* Chrissy's Goddess Chips

2 bunches kale, broken into large pieces by hand

Dressing:
3/4 cup sesame tahini
1/2 cup apple cider vinegar
1/2 cup water ~ more if needed
1/4 cup fresh parsley
1/4 cup nama shoyu
2 scallions
1 clove garlic
1 lemon, juiced
1/4 t. sea salt

Place kale in a large mixing bowl. Combine all ingredients in a blender and blend until smooth to get a thick consistency. You may have to add more water. Pour over kale and mix thoroughly with your hands to coat the kale. You want this mixture to be really glued onto the kale.

Place kale onto a Teflex sheet, on top of a mesh dehydrator screen, and dehydrate for 4 hours. You'll need to use two trays. Rotate kale occasionally to dry uniformly.

Raw30: Day 3

Today was what I like to call a "Bad Lupus Day." In other words, I was tired and incredibly achy for most of the day. I limped by, managing to do the daily activities of laundry, food prep, and baby care only by pushing myself through pain that would probably stop most people in their tracks.

I can only assume this is part of the detox process. I'm hoping by next week, I'll be feeling oodles better. If I'm not feeling better by this weekend, I'm definitely going to dive into the Tylenol and Advil again. I may be a rockstar, but I'm not oblivious to pain.

In happier news, I actually experienced a part of Alissa Cohen's book today. About midday, I started thinking of the green smoothies that are a part of my daily diet. I've posted the basic recipe before, and I have to say, they are delicious. But I was so busy trying to make Fettuccine Alfredo for the Husbeast to take with him to work that I never managed to get the VitaMix whirring.

About an hour or so after that, I suddenly started craving meat. Meat, meat, meat. I wanted a hamburger. I wanted roast chicken. I would've even gone for a hotdog. Luckily, I had read (just by accident, flipping through to find the Fettuccine Alfredo recipe) on that very subject earlier in the day.

David Wolfe points out in Sunfood Diet Success System, "When someone says 'I need protein,' what they really need and want is fat. Most people and nutritionists cannot distinguish between the desire for fat and the desire for protein. People can give up steak much easier than cheese, because steak if mostly protein whereas cheese is mostly fat."

I laughed when I remembered that passage, and went ahead and made a green smoothie (with an avocado, of course!) and felt immediately better.

Now, as for the Fettuccine Alfredo* that was the main meal of the day... it wasn't that bad! If you haven't been able to have dairy products for several months (which is my case, since my still-99%-breastfed-baby is allergic to dairy proteins), it tastes pretty close to the actual thing. And it looks close enough to fool someone at a glance!


Other than the green 'noodles,' it looks about right!

While the crunchiness of the noodles was a little off-putting, if you aren't worried about being a strict raw foodist, then I might recommend tossing the 'noodles' into hot-ish water for five minutes to soften them up and make them slightly less surprising when you bite down.

As a nursing mother, I've been having mild daily panic attacks about not making enough milk for my still-almost-completely-breastfed son. I'm trying to eat a lot of nuts (see Alfredo sauce) and lots of greens, since those're supposed to help pump the supply... but I still find the sound of the nursing baby pausing in his sucking to swallow a mouthful of milk to be the most reassuring sound EVER.

Okay, I'm pretty tired (and still pretty sore) so I'm going to wander away and leave the dehydrator rumbling along on its mission to dehydrate some yummy kale and collard chips. If they turn out well, expect a recipe tomorrow night.

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*Fettuccine Alfredo from Alissa Cohen's "Living on Live Food"

Fettuccine:
2 zucchini
2 summer squash

Alfredo:
1 cup raw cashews
1 cup raw macadamia nuts
1 cup raw pine nuts
3 Tablespoons lemon juice
2 cloves garlic
2 teaspoons Bragg Liquid Aminos
2 Tablespoons water**

For fettuccine noodles:
1. With a vegetable peeler, peel zucchini and squash into long thick strips. These will be your 'fettuccine noodles.' Set aside in a large bowl.

For Alfredo sauce:
1. Place the Alfredo ingredients in a food processor and blend until smooth and creamy.
2. Remove from food processor and place in bowl with 'noodles.'

To assemble:
1. With your hands, blend the sauce through the noodles. This will take a few minutes as the sauce will be thick. The water from the vegetables will help thin in out while you kneed it together with your hands.

** I personally used more than this... all things told, it was probably 1/4 cup, with a splash more of the Bragg's. Otherwise, the sauce was more clumpy, less saucy. But, with any recipe, follow the original recipe then adjust to taste/looks***. You can always add more water or salt, but you can't take it out once its in there.

*** Speaking of adjustments, use the recommended amount of zucchini/squash. I thought I'd just use one of each, since two seemed like a lot... but you'll need at LEAST that many 'noodles' to make up the difference in how much 'sauce' you make!

Raw30: Day 1

So, here we've gone through an entire day eating 100% raw and vegan. I'm feeling a little peckish still, but I'm planning on eating a little bit more before I go to bed... probably some more raw granola, simply because it's ridiculously yummy.

Today's big preps were the Mock Salmon Pate, Wrap Salad, and Date Nut Torte. The pate and torte were from Alissa's "Living on Live Food" and the salad was from Valya and Sergei Boutenko's "Eating Without Heating."

While I wasn't really impressed with the Mock Salmon Pate (it just tasted too sweet to me; more salt might've helped, but it just didn't work for me) which was why I went ahead and made the wrap salad, because putting the pate on a salad just didn't work for me.

I've made the Wrap Salad many times before, and I just love it. It blends one of my favorite things (avocado!) into a semi-easy-to-handle wrap*. I ate about three big wraps and felt much better.

Dinner tonight was the Date Nut Torte, and it was ridiculously delicious. In fact, the Husbeast and I couldn't finish it. It was rich, and decadent, and totally wonderful. And it was fun to eat a dessert for dinner, and know that I'm getting good nutrition and healthy food.


We dug in before I remembered to snap a photo of it. It
tastes immensely better than it looks.

But I am definitely on a salt-kick now. I've had so many sweet or in-between things today (snacking on raw walnuts and grapes, for example) that I'm desperate for something salty. So I think tomorrow I may go out and buy some things to make Spicy Fries, or maybe Nachos. Yes, nachos. I'll have to make that decision tomorrow.

I'm definitely feeling the effects of a day of raw, though. People always talk about raw food detox when you first start in eating 100% or high-raw, and I'm feeling it. Today I have felt gassy and miserable, but I realize that it's going to last, at most, a week (assuming i don't do something stupid, like eating mcdonald's or something). Of course, probably part of the gastrointestinal misery is due to the baby sharing his stomach flu with me... the fun, it just keeps on coming!


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* Semi-easy-to-handle because you wrap the ingredients in a cabbage leaf. That holds it together, but when you bite it, half your food falls out the back. What goes in the cabbage leaf, by the way?

1-2 avocados (i always use two; i LOVE avocado)
1 tomato, diced
1-2 cloves of garlic, minced
Lemon juice to taste
Sea salt to taste
Lettuce
Tahini
Dulse flakes (sprinkled on before wrapping in cabbage leaf)

Raw30: Day .5

Why .5? Because I'm planning another post later in the day, once I've done some food prep and actually... you know... rocked this whole raw start off.

For now, though, the Baby Beast and I have just rolled out of bed, and I'm listening to music and sucking down a raw smoothie* I made yesterday, thinking of the food prep I'm going to have to go today.

We're following Alissa Cohen's "Living on Live Food" 30-day plan, so today's food prep will consist of Fettucini Alfredo, Mock Salmon Pate, a Date Nut Torte, and Alissa's Dressing. And apparently, I'll be more-or-less done with prep until Wednesday or Thursday.

I've tried to stay ahead of the game, knowing that I would not roll out of bed and dive right into food prep. For one thing, that's nearly impossible with an 11-month-old trailing you, and the Husbeast won't get up for another hour, at least (he works afternoons/evenings/early night), so I've spent the last couple of days (in the throes of stomach flu) using the new Excalibur Dehydrator to make a variety of snacks to keep me from caving in on day one and eating leftover chicken or something. Peach rings (as chewy as the gummy candies you can buy at Hobby Lobby, and almost as sweet), apple crisps, banana chips... and, of course, raw granola** (grawnola?), which has proven to be a favorite of ours already.


Honestly, this is a fairly typical scene around here lately

So, I don't feel like I'm coming into this blind (and starving) which is probably a good thing. I'll let you know how it goes later on today, once I've actually done some work and I'm not sitting about nursing a baby.

Speaking of the baby (and here is something that is Important, as far as i'm concerned), today he is 11 months old. At the end of this raw experiment, he'll be a year. Staggers the mind.

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* For those who care, here's my basic Raw Smoothie Recipe:

2-3 handfuls of raw baby spinach leaves
1-2 bananas (for sweetness)
1-2 avocados (for creaminess)
2-3 handfuls of whatever frozen fruit I choose for the day (blueberries, blackberries, stawberries, mangoes, pineapples... whatever)
Water for processing

Toss all the ingredients (usually in that order) into your blender or VitaMix (i really recommend investing in a VitaMix, even a used one) and blend until smooth.

** It's amazing how delicious the raw granola came out. I mean, it's made of all good things, but once dehydrated, the texture and flavor are surprisingly granola-esque (well, like a good granola, anyway; nothing at all like the flavorless, cardboard-esque granolas one can usually find in the store). So, here's the recipe for that.

2 coconuts, the meat of
Honey to taste (about three big squeezes)
Cinnamon powder to taste (i coated the top layer of coconut and mixed)

Drain and crack open (by smashing on the floor, in our house) the coconuts and cut the meat out. Process in a food processor until relatively fine-ish.

Squeeze honey over the mass of coconut bits. Mix with your hands. No, really, it's fun.

Pour cinnamon powder (NOT cinnamon sugar) over the mess and mix with your hands, again.

Lay out as smoothly as possible on dehydrator sheets and dehydrate roughly 7-8hr (overnight).