If you think that you cannot enjoy bagels, wraps, or bread on a raw food diet, think again beautiful one. The raw food kitchen is diverse and versatile. You don’t (have to) miss out on anything. And let’s get things straight; the things that you do say goodbye to when embracing a (high) raw fruit and plant food diet are most likely highly processed, mucus-forming, and vibrant busting anyway.
I love to use sprouted buckwheat to create bagels. Buckwheat is a highly nutritious seed, free of sticky gut-wrecking gluten, and loaded with fiber. Fiber is fuel to the gut microbiome and also gives you that amazing satiating feeling. Quite a number of people consider buckwheat to be a superfood. Well, superfood or not, it’s for sure an amazing food to use to create bagels.
Keeping it simple and practical
I like things to be simple and practical. And seriously, sprouting buckwheat is a breeze. Soak the seeds overnight, rinse, add to a sprouting jar and give them a quick rinse twice a day. After two days your buckwheat is sprouted and ready to be used. Easy like that.
When it comes to the practical side of things, I prefer to work in a logical order so that I don’t waste any time.
Depending on what spread I’ll smother on my bagels, will determine when I start prepping.
When creating a delicious yellow bell pepper cashew spread, I make sure I soak the cashew nuts overnight to activate them so that I can prep the spread while the bagels are getting ready in the dehydrator.
The reason why I recommend you always soak nuts is to make sure that the enzyme inhibitors are removed so that your body is able to break down the enzymes easily. Another big plus is that you’ll notice that your blender will create a creamier and softer spread when nuts are soaked well.
“Soaking nuts makes sure that enzyme inhibitors are removed so that your body is able to break down the enzymes easily.”
How to build scrumptious bagels
Once the buckwheat is sprouted I go ahead to create the bagels and pop
them in the dehydrator.
When building bagels I always start with a spread, followed by (dark) leafy greens. There is no right or wrong here, but I’ve found that the other toppings stay best in place this way.
The rest of the toppings differ from time to time, as you can add so many different things to your bagels. Ending with sprouts does make them extra attractive to the eye though.
These delicious raw sprouted bagels are smothered with yellow bell pepper cashew spread, arugula, marinated carrots, capers, seaweed caviar, and sprouts.
Yellow bell pepper cashew spread recipe
1 cup (90 g) cashew nuts, soaked for 8 hours
3/4 cup (180 ml) yellow bell pepper juice
1 tbsp lime juice
1/4 cup (15 g) nutritional yeast
1 tsp onion powder
1 tsp garlic powder
Blend the ingredients in a high-speed blender until smooth.
Store in an airtight container.
When you make the yellow bell pepper cashew spread, take a snap, and tag @rawfoodfeast on Instagram to be featured in my stories.
The raw sprouted bagel and marinated carrots recipes are available in my book Raw Food Feast. Pop in the promo code rawfoodfeast20 upon checkout for a nice discount.
Enjoy the deliciousness!