Category Archives: Products and Recipes

Sprouted Essene Bread

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Essene Bread is super nutritious. Sprouting and cooking at a low temperature ensures the maximum vitamin and nutrient content. Sprouting also breaks down the lectins and other substances that some people are sensitive or even allergic to. Making it über yummy and easy to digest 🙂

wheat sprouts

First we sprout the wheat berries. Soak them overnight in a  bowl. Then strain them and keep them in a colander.  Rinse them under running water 2 or 3 times a day (depending on how hot it is — rinse more if the weather is  hot) letting the water run through. To avoid making a mess keep the colander in a bowl or in the sink. It will take 2 or 3 days till they sprout little tails. If the weather is cold it might take 4 days.
You don’t want to sprout them more than we have in the picture. If they sprout longer-they can become too watery when you blend them and you may have to add flour.

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Then blend the sprouts with a bit of olive oil until it becomes a smoothish dough. If your food processor isn’t very good and some of the sprouts don’t blend, don’t worry it just means your bread will have some crispy bits in it.

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When all your dough is ready, you can choose to make sweet or savory bread. For the sweet bread we like to use cinnamon, walnuts and dates cut up and mixed into the dough. Here we made a savory dough with oregano, salt, a bit of garlic, sunflower seeds and sesame seeds. But feel free to experiment and mix in any herbs or seeds you have available. You can even mix in olives and sun-dried tomatoes but no matter what you choose to add you need to knead the dough well. So that everything is mixed in and an even texture is created. See picture below…

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Spread a  bit of oil on the baking tray. Have a bowl with olive oil and a bowl with sesame seeds near you. Use the bowl of olive oil to cover your hands with oil to help you  sculpt  your bread rolls. Once you have formed them, cover them in sesame seeds (or any seeds of your choice) by tossing them in the other bowl. Finally they are ready to be placed in the oiled tray.

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We baked them for about 1.5 hours at 100 degrees celsius but this depends on the thickness of your rolls. If you want the bread faster you can bake at 150 degrees for 1 hour… It may take a couple tries to get them just right.  On our first attempts we over baked them. They are nice when they are still a bit moist in the center, so keep checking them, don’t get discouraged if you don’t get it perfect on the first try. It is totally worth it once you get the hang of it…

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You can also make it raw in the dehydrator. Here we made pizza crust with the same dough and put them in the dehydrator at 40 degrees celsius for about 8 hours and you have yourself some pizza crusts!! It’s a good idea to cut the slices before they are very dry.

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Here we made a marinara sauce and a cashew cream. One pizza was topped with olives, cherry tomatoes and chives, and the other one had oyster mushrooms marinated in olive oil, lemon, salt, and thyme which were then marinated till crispy. Enjoy!!

Coriander Kung-Fu Smoothie

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2 ripe bananas frozen without the peel

¼ cup fresh coriander

4 juiced oranges

½ thumb of fresh ginger

If your blender isn’t really strong wait till the bananas are slightly softer rather than rock hard straight from the fridge, and also you might want to cut them in smaller pieces before you freeze them… Add all ingredients together and blissfully -Blend!

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Mushroom Pizza

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Flax Pizza Base
2 cups ground flax seeds

Blend:
3 tomatoes
1/4 cup fresh basil
1 onion
salt
Once you have your liquid blend add the flax and stir quite quickly by hand so that it doesn’t clump…Once it is all mixed up spread as thin or as thick as you want on the dehydrator sheet (the best thing to spread with is a spatula). Then you can make the pizza slice any shape you like…
Dehydrate for 24 hrs.

Mushrooms

Marinate 4 cups of Plevrotus Mushrooms in :
Lemon
Olive Oil
Salt
Place on dehydrator tray and
Dehydrate for an hour


Purslane Pesto

1 cup purslane (Γλιστρήδα)
1 clove garlic
½ raw olive oil
2tbsp. nutritional yeast***
1/2 tsp salt
cracked black pepper
Spread the pesto on your pizza base , add your mushrooms and top off with plenty of cracked black pepper ☺

***If you need Nutritional Yeast email us : troofood@gmail.com or call 6947686846

Pineapple Pride Smoothie

Pineapple Pride

pineapple smoothie

2 cups peeled pineapple and frozen

1/2 peeled cucumber

1 1/2 cups cold water

1tbsp. spirulina

1tsp. stevia

pinch of salt
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It might seem like an unlikely combination, but besides being uber healthy it is really delicious…You can also replace the stevia with honey or RAW agave 🙂
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RAW FOOD WORKSHOP!

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Reminder for RAW FOOD WORKSHOP this weekend…still a couple of places left…email troofood@gmail.com or call 6947686846. On the menu…sushi, lasagne, chia pudding, coconut chocolate, pizza…and much moreeeeee…

You can attend any of the classes whatever level you are in :P
You can come to either both classes for 60 euros or each individual one for 35e.!
Where: Next to KAT train station Thermopylon 4
What time: 3-6.30 p.m.

Υπενθύμιση για το ωμοφαγικό διήμερο εργαστήρι…κλείστε θέση με ένα μαίλ-troofood@gmail.com  ή πάρτε  τηλ. 6947686846 Δανάη. Στό μενού έχουμε- σούσι, λαζάνια, ωμή σοκολάτα με καρύδα, πουτίνγκα τσία ( υπερτροφη γεμάτη ενέργεια) , πίτσα και πολλά άλλα!!!!!

Ώρα- 3-6.30 μ.μ.

Πού- Θερμοπυλών 4 δίπλα στο σταθμό του ΚΑΤ

Τιμή- 35 γία μία μέρα 60 και για τις δύο!

Green Ice Cream

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Serves 2

4 frozen ripe bananas

1 tbsp. spirulina powder

1 tbsp. honey or agave or stevia ( or omit completely bananas are sweet enough for me…)

Garnish with fresh or frozen blueberries :P

Make friends with friendly bacteria and improve your health! Come to our Kombucha Class :P

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OK PEEPS! Exciting News ! This Thursday 6p.m.-9p.m @ EDW Click here for their site!  we have special guest professor teaching us how to make KOMBUCHA & FLOWER WINE! If you can let me know before hand if your going to make it! Either by emailing troofood@gmail.com messaging or calling 6947686846!

H Κομπούχα ασχολείται με το αρχαίο λαϊκό φάρμακο Κομπούχα και τα μυστικά της προετοιμασίας του, της μεταχείρησης του και άλλα. Η Κομπούχα μύκητα φαίνεται σαν μεγάλη, παχύ τηγανίτα και είναι μια συμβίωση διαφορετικών μικροοργανισμών. Μία προφυλαγμένη συνταγή, η οποία ήταν ήδη γνωστή στην Κίνα πριν 2200 χρόνια, περιγράφει πως αναβράζεται πράσινο ή μαύρο τσαϊ με την βοήθεια της Κομπούχα μύκητα. Το αποτέλεσμα μετά από 8 με 10 μέρες: ένα υγεινό αναψυκτικό πολλών βιολογικών ενεργών μέσων – γεμάτο δύναμη ζωής. Από πάρα πολύ καιρό στην λαϊκή ιατρική έχει την φήμη ότι βοηθά σε αβλαβείς αρρώστιες και σοβαρές ασθένειες.

Kombucha is a living health drink made by fermenting tea and sugar with the kombucha culture. The result can taste like something between sparkling apple cider and champagne, depending on what kind of tea you use. It’s not what you’d imagine fermented tea to taste like.
The origins of Kombucha have become lost in the mists of time. It is thought to have originated in the Far East, probably China, and has been consumed there for at least two thousand years. The first recorded use of kombucha comes from China in 221 BC during the Tsin Dynasty. It was known as “The Tea of Immortality”.

It has been used in Eastern Europe, Russia and Japan for several centuries. It’s from Japan in 415 AD that the name kombucha is said to have come. A Korean physician called Kombu or Kambu treated the Emperor Inyko with the tea and it took his name, “Kombu” and “cha” meaning tea. Russia has a long tradition of using a healing drink called “Tea Kvass” made from a “Japanese Mushroom”.

From Russia it spread to Prussia, Poland, Germany and Denmark but it seems to have died out during World War Two. After the war Dr Rudolph Skelnar created renewed interest in kombucha in Germany when he used it in his practice to treat cancer patients, metabolic disorders, high blood pressure and diabetes.

The Kombucha Culture

The Kombucha culture looks like a beige or white rubbery pancake. It’s often called a ‘scoby’ which stands for ‘ symbiotic culture of bacteria and yeasts.The culture is placed in sweetened black or green tea and turns a bowl full of sweet tea into a bowl full of vitamins, minerals, enzymes and health-giving organic acids.

As the Kombucha culture digests the sugar it produces a range of organic acids like glucuronic acid, gluconic acid, lactic acid, acetic acid, butyric acid, malic acid and usnic acid; vitamins, particularly B vitamins and vitamin C; as well as amino acids, enzymes. And of course there are all the benefits of the probiotic microorganisms themselves. The Kombucha culture is a biochemical powerhouse in your kitchen.

You might wonder if fermenting tea with yeasts would produce an alcoholic beverage. It’s a good question. The yeasts do produce alcohol but the bacteria in the culture turn the alcohol to organic acids. Only minute quantities of alcohol, typically 1% by volume remains in the kombucha brew.

With every brew you make the kombucha forms a new layer or scoby on the surface of the liquid. These can be left to thicken the scoby or can be divided, giving you spare cultures that you can store in some sweet tea in the fridge in case something should happen to your active culture. Or you might want to pass on spare Kombucha cultures to friends or use a new scoby to start another batch of kombucha.

Kombucha and Health

Many health claims are made for kombucha but there is less research on the benefits of kombucha than there is on fermented milk products. It has certainly been shown to have similar antibiotic, antiviral and anti fungal properties in lab tests. In rats it’s been shown to protect against stress and improve liver function. There is a lot of experiential evidence from people who have been using kombucha over many years. Many of the benefits reported include improvements in energy levels, metabolic disorders, allergies, cancer, digestive problems, candidiasis, hypertension, HIV, chronic fatigue and arthritis. It ‘s also used externally for skin problems and as a hair wash among other things.
The Organic Acids

Glucuronic acid

The body’s most important detoxifier. When toxins enter the liver this acid binds them to it and flushes them out through the kidneys. Once bound by glucuronic acid toxins cannot escape. A product of the oxidation process of glucose, glucuronic acid is one of the more significant constituents of Kombucha. As a detoxifying agent it’s one of the few agents that can cope with pollution from the products of the petroleum industry, including all the plastics, herbicides, pesticides and resins. It kidnaps the phenols in the liver, which are then eliminated easily by the kidneys. Kombucha can be very helpful for allergy sufferers. Another by-product of glucuronic acid are the glucosamines, the structures associated with cartilage, collagen and the fluids which lubricate the joints. It is this function that makes Kombucha so effective against arthritis.

Lactic Acid

Essential for the digestive system. Assist blood circulation, helps prevent bowel decay and constipation. Aids in balancing acids and alkaline in the body and believed to help in the prevention of cancer by helping to regulate blood pH levels.

Acetic Acid

A powerful preservative and it inhibits harmful bacteria.

Usnic Acid

A natural antibiotic that can be effective against many viruses.

Oxalic Acid

An effective preservative and encourages the intercellular production of energy.

Malic acid

Helps detoxify the liver.

Gluconic Acid

Produced by the bacteria, it can break down to caprylic acid is of great benefit to sufferers of candidiasis and other yeast infections such as thrush.

Butyric acid

Produced by the yeast, protects human cellular membranes and combined with Gluconic acid strengthens the walls of the gut to combat yeast infections like candida.