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Sun Cooked Vegan Fiber Loaf

by on August 2, 2016
 

Prep Time: 7 mins | Cook Time: 4 hrs. (Sun Oven) | Servings: 4 or 5 servings | Difficulty: Easy

Ingredients:

Fiber from two days of juicing
1/4 cup of almonds
2/3 cup of walnuts
1/4 cup of flax seeds
1 red pepper
1 carrot (or 4 baby ones)
1/4 yellow onion
2 tbs of filtered water
1 tsp rosemary
1 tsp thyme
1 tsp chili powder
1 tsp Celtic salt

Directions:

On the first day of juicing, place the fiber in a tightly-closed container and store it in the refrigerator.

On the second day of juice, put today’s fiber with yesterday’s refrigerated fiber in a medium-sized bowl.

The best juicing ingredients for this fiber loaf are: spinach, yellow chard, fennel, kohlrabi, carrots and deseeded jalapeño peppers.

Using either a high-speed blender, put the almonds, the walnuts and the flex seeds together and blend until they are powder, with a bit of moist.

Pour this nut-blend in the bowl and begin mixing it with the fiber. Let it sit while you attend to the spices and vegetables.

Using a mortar, grind the dried rosemary into powder. Pour it in a small bowl. Add thyme, chili powder, mix these spices with a spoon, and then throw it in the fiber mix.

Remove the insides of the red pepper, peel and cut the carrots, peel and cut the onion into quarts.

Place the cleaned red pepper, the carrots, one quart of the onion and 2 tbs of water in the blender. Blend it until it becomes liquid.

Pour this vegetable liquid in the bowl and mix it with the rest of the ingredients using a table-spoon and a fork together.

Once the mix looks evenly colored and soft (like tuna and mayo), place it in a glass bread pan and use the spoon to compact the mix inside the pan, and also smooth the surface.

When the pan is filled, place it inside the sun oven and let it cook for 4 hrs (at 250 degrees) or 6 hrs (at 190 degrees, which is healthier).

Inside the sun oven, all of the minerals, vitamins and oils will remain alive. Afterwards, pull it out and let it cool. Once the fiber loaf is cool, cut it in slices and serve it with a succulent arugula salad.

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