Saturday, November 7, 2015

Raw Hemp Crusted Squash Cassarole

The original recipe for Brazil Crusted Squash looks amazing. Brazil nuts are a wonderful source of selenium and hemp for the omega 3's, we only had hemp. We altered the recipe to fit our needs. This would make a wonderful side dish for any holiday meal. If raw isn't your thing, bake at 350 for 20 minutes.
Herby Squash Ingredients:
  • 4 cups summer squash, thinly sliced
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup red onion, sliced thin
  • 1/4 cup filtered water
  • 1 tbsp unflavored kombucha
  • 1 tsp fresh rosemary, minced
  • 1/2 tsp fresh sage, minced,  or 1 tsp dried
  • 1/2 tsp fresh thyme, or 1 tsp dried
Breading Ingredients:
  • 1 cup hemp seeds
  • 1 tsp Italian seasoning
  • 1 tsp dried parsley, or 1 TBS fresh
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper
  1. Mix all ingredients in a mixing bowl.
  2. Cover and let sit out for at least three hours to soften. Or you can use a dehydrator the speed up the process, but make sure it is covered so it doesn’t dry out.
  3. Make the breading by putting breading ingredients in food processor and process until it becomes a crumbly texture.
  4. Put the zucchini mixture on your serving dish and top with breading.
  5. Dehydrate at 105 for 4-6 hours to warm, overnight to soften and warm

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