Day 9 of 28 Days of Raw - TGIPN!

Thank Goodness It's Pizza Night and I'm so excited because I'm actually making my own version of eggplant bacon.  Yup, you read it right, eggplant bacon.

On todays menu:
B: Cinnamon-Raisin sprouted buckwheat and soft wheat granola, chia seeds, with fresh banana and apple with almond milk.
L: mmm left over nori rolls with a salad
D: Rawsted vegetable pizza with macadamia nut goat cheese and smokey eggplant bacon.  

Mid afternoon snack: kale chips, it's Friday after all and I think I deserve a treat!

Dessert: Raw chocolate cupcakes with fudge topping.  I did say it was Friday didn't I! ;)


Smokey Raw Bacon
1 Eggplant thinly sliced lengthwise on a mandoline

In a bowl add:
Tamari
Olive oil (extra virgin of course)
Agave
Garlic powder
Fresh onion finely chopped
Cumin
Lemon juice
Cayenne pepper for an added kick (I like it spicy)
A few drops of natural hickory liquid smoke

Add eggplant slices in making sure to coat each slice well.

For a more smokey flavour add more or brush a small amount directly onto the eggplant before dehydrating.

Marinate for 1 hour or more depending on thickness of your slices.  You want the marinade long enough to soften the eggplant thoroughly.  The thiner the slices the better and the faster they dehydrate.

Place slices on dehydrator sheets leaving space between each of the slices to ensure even dehydration.

Dehydrate at 145 degrees for the first hour and then turn the temp down to 115 and dehydrate for another 3 hours.

Peel them off the permafelx sheet, place them directly on the dehydrator tray and continue dehydrating until crisp.

Enjoy on raw pizza and in raw sandwiches.

Raw Smokey Eggplant Bacon

3 hours into dehydrating