Simply Raw

Among the foods that really deserve to be included in our daily diet are chia seeds. I share with you one of my favorite recipes, a chia see porridge from famous raw chef Russell James. To better understand these wonderful little seeds that provide us with the good fats that are essential to the proper functioning of our bodies (especially the precious Omega-3’s) and to find out where you can find them, read on.

Chia Seed Porridge

Soak in water on the previous evening:
- ½ cup sunflower seeds
- ½ cup whole oats
- ¼ cup pumpkin seeds
- ¼ cup raisins
- 4 Medjool dates

Soak separately ½ cup chia seeds in 1 cup of water.

On the following morning, drain and rinse the seed mixture and place it in a blender or food processor with the chia seed and water mix (which will have become one gelatinous mass).

Add :
- 1 ½ cup almond milk
- 1 tablespoon lemon juice
- ¼ teaspoon cinammon

Blend for just a few seconds until the oats and seeds have broken down and you have a mixture that looks like porridge. Serve with fresh fruit (banana, apple, all kinds of berries, etc.) and a little more almond milk, if desired. This porridge will keep in the refrigerator for a few days in an airtight container.

Treasures of nutrition

Chia seeds come from Central America. They are real treasures of nutrition, boasting high quantities of iron, fiber and essential fatty acids, and are a great natural plant source of Omega-3 and Omega-6 EFA’s. They are well known to mankind as they have been a staple of the Aztec and Mayan diets for many centuries.

Like flax seeds (linseeds), chia seeds will become gelatinous when soaked in water. They can absorb 4 times their volume in water. They are mostly used soaked, and added to other ingredients to make porridge, or unsoaked but ground to add to dessert recipes. They can replace flax in any recipe, can be added ground on salads or cereals, or constitute the basis of smoothies and other energizing drinks. Make chia milk as you would any other seed milk.

These tiny little seeds are a real marvel for raw fooders who favor nutritious food, the kind that is clean, free of toxins, easy to digest and full of energy! According to various sources, they offer many health benefits, from improving heart health to reducing blood pressure, stabilizing blood sugar, helping people lose weight or giving people extra energy.

Where can you find them?

They are not easy to find around here, however, as most health food stores have never heard of them, and they are relatively expensive. But when it comes to my health, I clearly look for quality! If you want to buy some, I carry them here (CHF39 for 500 gr.) I have been importing them from France for a few months, a high quality strain from Spain, but I have now found another supplier which will allow me to offer it at better rates in the autumn. Don’t wait until them to try these little gems out!

Chia Fresca Drink

- 2 teaspoons chia seeds
- 1 cup water
- juice of one orange
- 2 teaspoons agave nectar
- pinch cinammon

Blend all ingredients and enjoy. This refreshing and energizing drink is simply divine!

What’s your favorite thing about Easter? Chocolate-filled Easter bunnies? Painting Easter eggs? Treasures hunts in the garden? Or enjoying the first tulips and daffodils (that is one of my favorites!)? Well for me, my all time favorite is picking and eating fresh, young, wild dandelions!! Full of new energy, just slightly bitter, these tender young leaves mark the pleasure of eating wild greens for renewed spring vitality. I strongly encourage anyone, even those who live in the cities, to take a walk in the woods and meadows and pick a bunch of dandelion leaves to enjoy their bittersweet magic.

To pick these, keep off the vicinity of wide crops and cultured fields, as well as roads and paths, to find the wildest leaves possible. Simply cut the root by slipping a knife under the leaves and try to pick the whole bunch with flower buds inside. These will be easier to wash and prepare. Fill a whole bag! Back home, wash in plenty of fresh water and chop down to tiny pieces. Serve with a strong vinaigrette type dressing and, if not vegan, hard boiled eggs. I avoid the traditional garlic croutons (although am contemplating trying out a raw crouton version) and bacon bits for sure, and still this salad is my very favorite spring salad.

Dandelions are an effective yet gentle diuretic, a good way to flush out winter toxins. It is high in iron and many vitamins (A, B6, C, E, K ). It is also a good source of Folate, Magnesium, Phosphorus and Copper, and a very good source of Dietary Fiber, Calcium, Potassium and Manganese. And if you pick your own, it is free and highly abundant! Dandelions even grow on city sidewalks, proof that this resistant weed is full of vitality and amazing energy. A great way to connect to nature waking up!!

Yes, I am continuing to bombard you with good news… the raw food world in Switzerland is taking off, not just through media coverage (press article and radio interview more recently, which I will blog about very soon) but also as raw food experts are coming to visit and thus exposing us to their magic and wisdom! My last post was about Kate Magic’s upcoming visit and now I want to share with you that the great and inspiring inventor of Green Smoothies, Victoria Boutenko, will also be in Switzerland.

Victoria is on a European tour to promote her new book, “Green Smoothie Revolution“. She will be giving a talk in Zurich on Saturday 10 April. We tried to have her come to Geneva for a local talk, but unfortunately Victoria was unable to fit that into her schedule but she promised to come on her next European visit. To sign up to the event, go to www.greensmoothies.ch and sign up with my friend and organizer Rafael Jaermann.

As a quick reminder, Victoria is the author of “Green for Life” which has been a great success worldwide, spreading the message of the many health-enhancing benefits of green smoothies. Visit her website Raw Family to read all about what she and her wonderful two children Valya and Sergei do to promote the raw and living lifestyle, and so much more. The story of this family is an eye-opener regarding what raw food can do to cure life-threatening diseases so do take a look.

Meanwhile, I wanted to share with you the following recipe which Victoria published in one of her recent newsletters. It’s a green smoothie recipe, of course, and a perfect one to sustain us through winter months… even if we are at the beginning of spring, it is still slightly cold, so let’s continue to warm our food and our hearts with wonderful plants and spices like… ginger!

Ginger Green Smoothie, by Victoria Boutenko

In the wintertime, we like to put ginger in our green smoothies. Curiously, we don’t like to use it much in the warm season. Lately I have been putting one inch of ginger root in my smoothie daily and today’s one tasted so wonderful that I decided to share its recipe with you.

1 bunch dandelion greens
1 ripe mango (with peel if it’s organic, but without pit)
1 ripe banana
½ inch ginger root
2-3 cups water

Blend well and enjoy.

Facts about Ginger
Ginger dates back over 3,000 years to India. Ginger is native to Southern Asia and has long been a staple addition to Asian cuisines. It is quite popular in the Caribbean Islands, where it grows wild in lush tropical settings.

Traditional Ayurvedic Medicine has recommended ginger for many gastrointestinal and blood diseases. It is used for abdominal bloating, coughing, vomiting, diarrhea, and for the treatment of inflammatory joint diseases, such as arthritis and rheumatism. A little piece of ginger goes a long way. Look at the multiple benefits:
- Enhances natural resistance for cold and flu.
- Reduces inflammation.
- Supports healthy digestion, offering 180 times the protein digestive power of papaya.
- Soothes digestion.
- Contains at least 12 anti-aging constituents that inactivate free radicals.
- Supports blood platelet health and cardiovascular function.
- 22 known constituents inhibit inflammatory 5-lipoxygenase, supports prostate health.
- May increase absorption and utilization of other nutrients and herbs by 2 to 2.5 times.
Ginger is a good source of Dietary Fiber, Vitamin E, Vitamin B6, Iron, Magnesium, Potassium and Selenium, and a very good source of Manganese.
Source: The Raw Family

Love and chocolate… Not very original, I grant you, but oh so irresistible! On this Valentine’s Day, I offer you a little raw chocolat treat, so why not indulge a little? Naturally, there is no need to enjoy chocolate to express your love, but it is one more way to enjoy, right? And what’s more, what could be better than raw chocolate, rich in flavonoids, these precious antioxidants that make chocolate a healthy treat as long as it is raw, pure, unprocessed and not roasted — as well as home-made?

To wish you a Happy Valentine’s, a magical day and much love in your life (today and every other day), I wanted to share with you this recipe recently published in my first e-book on the Magic of Chocolate (which is yet to be published in English).

Almond and Coconut Pralines

Ingredients for the coconut pralines
2 cups Brazil nuts, soaked at least 4 hours 
2 cups coconut powder
1 cup agave syrup
¼ cup coconut oil
1 tablespoon orange flower water (optional)
1 pinch of salt

Place the Brazil nuts in your food processor and process well. Add the other ingredients and process again to create a thick paste. Roll mini balls in your hands and press one whole almond in the center of each. Place these balls in the refrigerator on a non-stick sheet or plastic film.

This recipe yields 70 mini-pralines of 8 grams each. It was inspired by the ”Coconut Snowballs” recipe extracted from “Living Raw Food” by Sarma Melngailis.

Ingredients for the chocolate coating
2 tablespoons coconut oil
2 tablespoons cacao butter, gently melted at low temperature
2 tablespoons agave syrup
1 teaspoon vanilla extract
½ cup raw cacao powder

Mix all liquid ingredients in a bowl, then add the cacao powder last and blend well with a small whisk to create a smooth sauce. Dip each mini praline in this sauce with the help of a spoon. Let the sauce drip for a few seconds then place the praline on a non-stick sheet of paper. Place in the refrigerator for 30 minutes before enjoying. You can roll the remaining balls in coconut powder!

If you enjoyed this recipe, you will find many more, easy to make and absolutely delicious, in my e-book The Magic of Chocolate, which will soon be avaible on this blog in English. So stay tuned!

In the meantime, have a magical Valentine’s full of love and… sweet treats!

As promised, here is the recipe! Sorry it took so long to share, for those who asked for it! The following recipe takes a few minutes to prepare, and of course it is simply delicious as well as simply raw! It’s a great way to use beautiful summer peppers, eat healthily and feel great — all at the same time!

The recipe comes from a book by Carol Alt, famous supermodel and raw foodist, who wrote the recipe book entitled “The Raw 50″ — not because she is 50 (she is younger, and very beautiful) but because the book offers 50 raw recipes!

Red Pepper Curry Soup (serves 2-3)

The ingredients:
- 2 red peppers
- 1 apple
- 1 ripe avocado
- 1/2 cup pine nuts (125 gr)
- 1 cup pure water (250 ml)
- 1 handful basil leaves
- 1 small red onion
- 1 clove of garlic
- 1 tsp curry powder
- 1 tsp himalayan crystal salt
- 1 pinch chili powder (to taste)

How to proceed:
- Set aside half the apple and avocado chopped, as well as a chunk of the red pepper, sliced (as on the photo), along with a few basil leaves, for the garnish.
- Blend all remaining ingredients (pepper, apple, avocado, pine nuts, onion, garlic, basil and spices) in a high speed blender to combine well. Add the purified water last and blend until creamy. Serve immediately!
- This very tasty soup will keep in the refrigerator for several days.

Latest news on my raw food classes

My last introductory level class took place this past Saturday 11 July and was a fantastic success. For the fist time the class was sold out with 10 participants! The atmosphere was very laid back and comfortable. Despite being a larger than usual group we had great pleasure in sharing, learning and tasting. What a team that was, what energy and what enthusiasm! All the dishes were delicious and everyone left feeling enchanted, with plenty of ideas to regenerate their health and well-being — not to mention the best treat of all, having made new like-minded friends and slowly building the local raw food community to share our passion and experiences. What a day that was!

I received many new class bookings and can now confirm the Simply Raw Level 2 Class (All About Green) will take place on August 22, there are a few seats still available. The Simply Raw Level 3 Class (Dehydrating) scheduled on 12 September is fully booked, and I will be posting a new date for the many others who have signed up on a waiting list. It looks like this second date will also be fully booked. I will also soon publish a new date for a Simply Raw Level 1 Class. All of these classes are in French, I am afraid. I have recently received a few more enquiries from English speakers, however, and will also post a date for a Level 1 class in English. I wish you all a wonderful raw summer! And Happy National Day to the French!

I returned from a recent short stay in Tuscany with my eyes full of sunshine and my tastebuds full of Mediterranean flavors. For me, Italy will always remain a heaven of summer treats, authentic local cuisine and unparalleled culinary know-how. Of course, Italy has not gone raw, per se, but ideas for raw, healthy and vegan dishes really do abound. One mainstream dish in Tuscany is the zucchini carpaccio, which inspired the following simple and tasty dish…

Zucchini Carpaccio with ground Brazil Nuts

The recipe is as simple as the picture implies. You will need one small zucchini (courgette) per person which you need to thinly slice on a mandoline (or by hand if you can manage), a little bit of red onion, as well as high quality cold-pressed virgin olive oil, a must to help you enjoy Italian flavours. While the original Tuscan recipe uses parmesan cheese, I suggest the following nut-based alternative. 

Prepare a Brazil Nut crumble by pulsing one handful of these nuts in a small processor together with a pressed clove of garlic and some Himalayan crystal salt. This salty and savoury crumble is great to provide an extra bite to so many dishes, as parmiggiano can do so well… Just sprinkle this on top of your sliced zucchini.

To prepare the plate, it’s dead simple. You can be inspired by the image or try it your own way. Place the sliced zucchini, onion and nut crumble nicely on the plate and pour some olive oil on top. Press some lemon juice on top as well. The point of the carpaccio is to let the oil penetrate the dish during a few minutes before eating, but you basically got this dish ready in just a few minutes. I have to admit I used too much onion, especially as it wasn’t the sweet kind… Sweet red onions work much better here, and you don’t need as much as is pictured! Add a few black olives if you want, for both color and taste. I served this with a spicy red pepper soup and a black cherry crumble. If you’d like these recipes too, please let me know by leaving a comment below!!!

Reminder: Brian Clement Conference on July 8 in Geneva

At the risk of repeating myself, I wish to remind you of the great summer event taking place next week in Geneva with the conference of the famous director of the Hippocrates Health Institute, Dr. Brian Clement, whose reputation in the fields of natural health, alternative medicine and raw and living foods has been established worldwide. Don’t miss this great opportunity to listen to this amazing speaker! For more information, click here. This link takes you to the website of the Institut Haute Vitalité, where you will be able to sign up for the conference and read more information about Brian Clement. (By the way, Dr. Clement will be speaking in English with simultaneous translation into French, so this is convenient for both English and French speakers). You can also contact Carole Dougoud directly here.

With renewed spring energy, the warmer weather and a continued passion for what is true, natural and authentic, I am pleased to announce new class dates for Simply Raw classes. Demand for these classes is growing, which is both exciting and rewarding.  Moreover, those who have attended the levels 1 and 2 are eager to attend the level 3 class. I fully understand this impatience and will try in the future to offer the three levels closer together because when you want to get started and are fully motivated with raw food, the last thing to do is to hop off a running train!

So here is the new class calendar for the months to come. I am offering two new dates for the Simply Raw Level 1 Class in French, namely Saturday 30 May and Saturday 11 July. A new Simply Raw Level 2 Class (All About Greens) will take place on Saturday 22 August. And finally, the Simply Raw Level 3 Class on the techniques and tips of dehydrating will be offered for the very first time on Saturday 12 September. Details on this last class will follow shortly on this blog. I hope many of you will sign up to discover these truly innovative and healthy food preparation techniques to ensure you nourrish yourself at a deeper level with pure, unadulterated, unprocessed foods such as nature intended for us to eat. All these classes will be given in French. For an introductory class in English, Saturday 6 June is the date.

To inspire you to sign up to a class, I will soon post a new slideshow of my last Simply Raw Level 1 class and will share with you the very positive feedback I have received from participants to recent classes. I will take the opportunity of the summer season to survey my blog readers about new projects I am about to develop, in order to ensure that these innovative ideas are fulfilling real needs. 

The raw food lifestyle is inspiring more people daily. It can be applied as and when you wish, following your personal needs and desires. Moreover, and this needs to be said loud and clear, it does not impose restrictions but rather encourages healthy choices. Each and everyone is free to make their own food choices. However, many are poorly informed or misinformed about food, so it is critical to release worthy and reliable information to as many people as possible. This trend clearly comes as a much needed alternative to help people take charge of their own health and well-being. It is time to face the challenges of modern civilization, help our immune system rather than damage it, and make positive choices for our health and that of our planet. Increasing the amount of raw food you eat daily is a fantastic way to achieve all this.

I promised a little treat recipe in my last post, so here it is pictured above. There is nothing more enticing to me than little sweet treats that can be prepared on the spot, that are fully satisfying and do such a great job at replacing the traditional sweets that the food industry offers, or rather imposes upon the great majority. It is that simple: slice a banana, spread some almond butter on each slice, and stick a nice fresh raspberry on each! These raspberry treats are beautiful to look at, delicious, and satisfying when you have that sudden craving for something really filling. I could not resist the temptation to take a picture and share it with you, to show you how easily you can get used to reaching out for the right foods and thus replace bad habits with healthy ones. Have fun, but I warn you, your fingers will be deliciously sticky!! 

With spring comes the rejuvenation of nature and the emergence of young green sprouts in the fields, all signs of life renewal and great vitality in the green of nature. Humans can also draw great energy from greens which turn out to be one of the most nutritious foods for our species. This statement is not always convincing, and to many it may even appear inappropriate. But there is sufficient scientific proof today to demonstrate that chlorophyll, which is present in all green leaves, has a composition which is very similar to human blood, and that greens are very rich in vitamins, minerals and amino acids essential to human health.

Yes, this may very well be yet another inconvenient truth. The idea that human beings can reach optimal health and fantastic shape by consuming large quantities of greens appears just too simplistic. This idea bothers the establishment, particularly the agrifood and pharma businesses, because it is unlikely to be a source of great profits. But this youth treatment is really there for anyone to grab, as long as he or she wants it, believes in it, and practices it daily.  

Victoria Boutenko explains all this at depth in her world famous book “Green for Life” by suggesting green smoothies as a perfect means to ingest more greens daily. There is no longer any need to promote the powerful properties of green juices, real energy cocktails and health boosters. Juice bars are sprouting all over the world, many of them offering healthy superfoods such as wheatgrass juice, another undeniabe source of high performance nutrients and healing properties. And even in Switzerland there is cause to rejoice, as wheatgrass and orange juice is now being served, fresh, in the Manora cafeterias in both Lausanne and Geneva! So treat yourselves next time you are near one.

To get you started with one way or another to increase your daily ration of greens, try the following green juice — the perfect energy cocktail.

Green Energy Cocktail

Ingredients for 1 person:
- 3 sticks of celery
- 1 cucumber
- 1 handful of fresh greens (spinach, lamb’s lettuce, romaine lettuce, the choice is large!)
- 1 small apple (for a sweeter taste)
- 1 small piece of ginger (for a sharper taste)
- 1 slice of lime, to squeeze into the juice

How to proceed:
Extract the juice from all the vegetables, the apple and the ginger, preferably using a juice extractor, otherwise a centrifugal juicer. Squeeze the lime in the juice. If you like to drink a fresh juice, let it sit for a few minutes in the refrigerator, this is how I like my juice best! Pour into a nice tall glass, sit down in a quiet and comfortable place, and enjoy with gratitude!

Give this a fair few tries. The taste may need to grow on you (it does!), for others it is addictive, without the side effects, except for overflowing energy! It’s your call, your choice! Indeed, you will have to consume one daily to discover the most incredible benefits, but the positive effects are instantaneous, so don’t wait until tomorrow to try your first green juice. Just get your greens, juice them and drink them! Then watch and observe how you feel….

The benefits of green juices and green smoothies are numerous. For example, they are a great help in weight loss by cutting cravings, but that’s not all. The subject is vast, which is why I have designed a Simply Raw, Level 2 class called “All About Greens“, which takes place (in French) in Morges on Saturday March 28. The class is almost full, so if you are interested in attending, sign up here quickly and prepare yourselves for the most energetic and sumptuously green spring ever!

Yes, there really is nothing like a sweet treat to celebrate Valentine’s Day! Vegetables, especially green leaves, and fruits are meant to be our major source of food, but a little sweet treat now and then goes a long way. It makes life even more pleasant, boosts our energy and soothes our psyche. So why go without it? Moreover, raw treats are natural and living foods which are based on pure, high quality ingredients, devoid of sugar and animal fat. Your body will actually be grateful and benefit from it!

Before sharing this miracle recipe, let’s talk a little bit about raw cacao, which many consider a divine superfood. Cacao is in fact a powerful source of antioxidants and other precious nutrients for our health. Raw cacao, which has neither been roasted nor exposed to high temperatures destroying its precious nutrients, contains close to four times more antioxidants than its standard, cooked, equivalent. Finding raw cacao is not easy, at least not in Switzerland. We import ours from the UK, where the famous raw foodie Shazzie distributes it via her site DetoxYourWorld. Shazzie’s raw cacao is of high organic quality, it is cultivated in Peru and fulfills the most stringent criteria for organic and bio-available food products.

The following recipe is prepared in a couple of minutes and requires no equipment. All it takes is having 3 ingredients in stock (nut or seed butter, agave syrup and cacao powder), you mix these together and it’s deliciously ready! I make it with tahini (sesame butter) but I imagine the results must be just as devastating with almond or hazelnut butter. These ingredients are highly stable and keep a long time when well stored, so there is no need to plan for this! Perfect for unexpected cravings for chocolate, banana split, a rich treat that is deeply satisfying… Ideal for Valentine’s Day in the snow. So here we go…

Decadent Chocolate Sauce

For two persons, you will need one tablespoon of each of the following ingredients:
- sesame butter (tahini), or hazelnut or almond butter;
- agave syrup;
- (raw) cacao powder;
- warm water (not boiling).

Mix all the ingredients in a cup with a spoon. Voilà! Ready to dip into! Some of you may now run to the kitchen before you read the rest… Don’t bother preparing this in advance, this sweet treat is to be eaten straight out of the cup, with a spoon, or simply dip your finger and lick (an ecstatic if childish pleasure). This wonderfully thick and smooth fudge is silky and delicious. Serve it with sliced banana or apple, or any other fruit that suits your fancy. With or without ice-cream (preferably raw, but that subject is for the summer) which means you can have Banana Split. Likewise, you can also stir a large spoon of the sauce into a cup of hot water for a decadent and highly comforting hot chocolate to drink by the fireplace or in bed…

For me, this is truly a miracle recipe. Why bother with those chocolate-based spreads that the food industry offers in multiple forms (read the ingredients, it will give you a headache), when you can make your own, pure, natural and tastier version in two short minutes? (In fact, I’m sure I can make it in just one minute if in a hurry, but preparing this is so delectable that I prefer taking my time!). Kids love this, no need to push it on them for once. Raw or cooked is not the issue. Pure, simple and authentic food, that’s all. Even (or especially) when it comes to sweet treats! So Happy Valentine’s Day to you, to lovers and all the others! May love be on everyone’s mind, today and every day, be it individual or universal love! For my part, I will be celebrating tonight with my better half and two other couples, sharing a private raw table in the area which I will tell you all about next week!

Before I leave, let me remind you of the dates of my next Raw Food Classes which take place in Morges in Switzerland. Level 1 in English on Saturday 28 February 2009 (there are only 4 places left), Level 2 in French on Saturday 28 March 2009, and Level 1 in French on Sunday 26 April 2009. For more information, click here. All past participants agree this class inspired, motivated and jump-started them into making healthier food choices. Sharing is also a precious part of the class, so wait no longer, this is the perfect opportunity to give yourself another kind of treat. But do start with the chocolate!!

Many raw fooders don’t eat much in the morning, owing to the fact that our bodies are still in detox mode in the morning. Many of us are not particularly hungry in fact, and we’d do well to listen more carefully to our own instincts than to force food down our throats when there really is no need to. Others are hungry and find that simple fruit is just the answer. For others yet, a green juice or green smoothie helps to kick start the day with plenty of energy. But for many others, especially those beginning with raw food, breakfast really is an important meal and one that is easy to make raw with little effort and great pleasure. 

Here is a recipe you can start with now to replace your standard breakfast or snack, often full of gluten, dairy and sugar — all of which burden the system. Besides fresh fruit for breakfast, a great way to stop eating bread, cheese or cereal (the industrial, highly processed kind that really has very little nutritional value left despite the smart marketing that makes you believe the contrary) is to make your own raw muesli.

Here’s how you proceed:
- Soak 1 cup each of almonds, pecans, sunflower seeds and pumpkin seeds in pure water overnight. Whole and organic nuts and seeds are best. You can alternate with any other nuts and seeds of your choice, of course.
- The next morning, rinse and drain them and throw them in your food processor.
- Add a freshly cut apple, a few dried fruits of your choice (I love apricots or prunes), a pinch of salt, some cinnamon if you like.
- Grind the mixture so as to leave chunky pieces and make it look like muesli should.
- Put some of this mixture in a bowl with plenty of freshly cut fruit (banana works well here, so do peaches and berries in the summer).
- Add almond milk or fruit juice – and enjoy!

This delicious raw muesli will take you through the morning with no energy swings and no bloating. Try it!

For another experience, and if you own a dehydrator, try dehydrating the nuts and seeds mixture to which you add a fruit based syrup (for example, blend a couple of apples with some maple syrup, adding cinnamon, ginger, orange juice as well as some orange and lemon zest) or some melted coconut butter to bind. Dehydrate for 24 hours and you will have a crunchy, tasty granola that will keep for very long (if you don’t eat too much of this straight away) in an airtight container.