I'm a bad girl

Why would I say that? Well, I went to Paul Nison's lecture (he looks much cuter in person; I think it's because we got to see him in a spiffy suit and with a clean shave. Paul, you should keep this look) at NaturalZing yesterday, and somehow managed to make it there without my camera.

What kind of blogger am I? What happened to always being prepared (the girl scouts would be so disappointed in me)?

And, to top it all off, I was reminded yet again of how I am basically a naughty raw foodist, breaking all the rules. Someone put a "P" on my sweater, 'cause Shannonmarie is "permanently punished" (like Penny Pingleton in "Hairspray").

My bad habits are actually addictions. According to Paul, a habit is something you do until you find out it's bad for you. Then, you try to break that habit. But, when you start making excuses as to why you need to continue with this habit, then it becomes an addiction.

Now I'm an addict, addicted to raw junkfood, chocolate, overeating, consuming food late in the evening ... what else can I add to the list? Oh yeah, bad food combining. I was even guilty of all of those things right after he finished speaking.

I went straight to Helen and Jeff's kitchen (they are the owners of NaturalZing), where I preceded to eat more food, some of it being raw desserts, after 7 p.m., and even sneaking a piece of pure raw chocolate (big mistake; I was bouncing all over the place. Everyone must have thought I was nuts - yeah, I probably consume too many of those, too).

Oh well, Paul didn't hold it against me, so I might be sticking to these addictions for a little while. I just hope my bad influence isn't rubbing off on any of you.

But, in case you have followed me down the rabbit hole, here are the recipes for a yummy breakfast (surprisingly not chocolate, although it goes great with a chocolate sauce) to eat along the way:

Pancakes
for Your Permanent Punishment
1 cup raw almonds, ground into flour
1/4 cup flaxseed, also finely ground
2 Tbsp. maple sugar (or grade B maple syrup)
drizzle of agave nectar
1/2 tsp. vanilla
dash of sea salt
1 cup sparkling water (reduce slightly if using maple syrup)
*grated apple and cinnamon for an apple spice version

If a bowl, whisk together the almond flour, flaxmeal and maple sugar (if using syrup, wait to add it with the rest of the liquid) to remove any lumps (you can add spices at this time if you like). Add the agave, vanilla, sea salt and water, and gently whisk to combine. Allow to thicken slightly.

Using about a 1/4 cup size scooper, pour mounds of the batter onto a teflex sheet or parchment lined dehydrator tray. Flatten into pancake rounds, as if you were making the real deal. This is the time when you can add grated apple, blueberries or even raw chocolate chips.

Dehydrate your flapjacks for a few hours until you're able to flip them and remove them from the teflex or parchment. Dehydrate another few hours (be careful not to let them get too crisp; they should still be somewhat soft) and serve warm (these aren't hotcakes). Top with grade B maple syrup, fruit and/or chocolate sauce.


Banana Rawffles
3/4 cup raw almonds, ground into flour
1/4 cup sprouted/dried buckwheat groats, ground into flour (can also use oats)
1/4 cup flaxseed, finely ground
2 Tbsp. maple sugar (or syrup, but don't forget to adjust the other liquid)
drizzle of agave nectar
1/2 small banana
1/2 tsp. vanilla
dash of sea salt
dash of pumpkin pie spice
1/2 cup sparkling water

If a bowl, whisk together the almond and buckwheat flour, flaxmeal and maple sugar (if using syrup, wait to add it with the rest of the liquid) to remove any lumps. Blend together the rest of the ingredients until smooth, and add it to the dry ingredients. Gently whisk to combine. Allow to thicken.

After having some difficulty molding the dough into the familiar waffle shape using my old waffle iron, I opted to sculpt them myself using a knife with a squared-off tip. But, feel free to try molding them however you chose.

Place your "rawffles" on a teflex sheet or parchment lined dehydrator tray. Dehydrate for a few hours until you're able to flip them and remove them from the teflex or parchment. Dehydrate another few hours and serve warm. Top with grade B maple syrup, fruit and/or chocolate sauce.


Breakfast Rawsage Links
1/2 cup walnuts, soaked
1/2 cup pumpkin seeds, soaked
4 chopped mushrooms
1/2 small Granny Smith apple, grated
1 Tbsp. grade B maple syrup
1 Tbsp. Bragg's Liquid Aminos
1 Tbsp. olive oil
Seasonings: garlic, onion powder, freshly ground pepper, cayenne, poultry seasoning, fennel seed (adjust seasonings to suit your own tastes)

Process all the ingredients in a food processor until thoroughly combined, but not completely smooth. Shape into links on a teflex sheet or parchment lined dehydrator tray. Dehydrate for a couple hours, and then remove the teflex/parchment. Dehydrate a few more hours and serve warm. Tastes even better dipped in more maple syrup.