Raw BBQ Chicken Fingers by Alissa Cohen
Raw BBQ Chicken Fingers
by Alissa Cohen, featured by greenchefs.tv
2 Cups Carrots
2 Cups Sprouted Lentils
3/4 Cup Orange Juice
1/4 Cup Onion
4 Tablespoons Olive Oil
2 Tablespoons Honey
1 1/2 Tablespoons Curry
1 Tablespoon Poultry Seasoning
2 teaspoons Sea Salt
The Raw Version of Imitation Chicken, These are spicier than my Chick-Un Patties, and are delicious served with honey-mustard sauce.
First in a food processor, not a Vita-Mix, process the carrots until diced.
Second, add in all of the other ingredients, then blend until well blended. (These should not be completely smooth, but more grainy looking). Then pour onto a Teflex on some Teflex sheets, which fit on top of a mesh dehydrator screen. Pour into ablong 2x4 mound shapes.
Now, dehydrate at 105 degrees for 10 hours. ( flip half way through if possible)
Notes: These will seem a little soupy before you dehydrate them, just pour them out and try to build them up as much as possible, you don't want them to be paper thin. It is very important to use the right amount of orange juice.