#10. Plant Food Chef James Sant: Dehydrating for Stellar Flavor & Texture; Sprouted Pumpkin Cranberry Granola

Join me as I delve into the art of dehydrating with “The Plant Food Chef” James Sant.  James introduces dehydrating basics in accord with his food ethos:  creating intentionally activated living foods.  We move to preparing foods using the “S & D” method – soaking, sprouting and dehydrating.  With James, you will embrace the versatility of dehydrated foods - how they can be combined with raw and/or cooked foods, resulting in stellar flavor and texture.  We look at preparing crackers, chips, and other snack foods in the dehydrator – foods James consider to be insurance against “vegan junk foods.”  As if dehydrating isn’t fun enough, James shares his new passion for freeze drying – especially for fruit and vegetable powders.  We also touch on creating your own flours from soaked and sprouted grains and how the dehydrator makes this seamless.  We divert into gluten intolerance and how ingredient selection and preparation methods can make breads enjoyable and digestible for many.  James emphasizes the importance of ancient grains and how many are being resurrected, even from Egyptian tombs!James then brings us through a festive granola for the dehydrater:  his Sprouted Pumpkin Cranberry Granola.  Find his recipe on The Healthy Peaceful Podcast Facebook page.    And what would a granola recipe be without an element of surprise!  We’ve got turmeric and cayenne, ginger juice, and crystallized ginger.  Yep, this holiday recipe is a show-stopper!   James demonstrates how a foundational granola recipe can be the jumping-off point for a number of fascinating ingredient and flavor combinations.  It’s great for breakfast in your favorite nut or grain milk or as topping for an ice cream.  And this granola can even be transformed into tasty bars.  A versatile recipe indeed!James introduces his new YouTube channel PlantFoodChef James Sant which includes both free and paid content.  Check out the first teaser cooking demo on his Channel – Raw Vegan Apple Huckleberry Torte.  James Sant is a plant-based chef, teacher, and culinary artist who emphasizes vegan fusion cuisine - which marries cooked and raw plant-based foods (cooked foods are cooked gently for maximum nutrient-value).  James served as creative director, programs director, and lead instructor for Living Light Culinary Institute, a raw plant-based culinary school, formerly in Mendocino, California, for almost a decade.  Throughout his tenure at Living Light, James had the good fortune of educating students from around the world in the art and health benefits of raw gourmet vegan cuisine.  James has been an advocate for fresh wholesome foods for decades and brings his passions for fermented foods and bread-making (making exquisite breads from sprouted grains and seeds) to his students.  He considers fermented and cultured foods to be vital to a healthy lifestyle.  James is currently building an educational program which will be unveiled through the site www.plantfoodchef.com.  He is also designing the curriculum for a new educational opportunity overseas with a focus on vegan fusion cuisine as well as one in the U.S.    To find James and engage with his teachings and culinary creations:Facebook page:  PlantfoodchefInstagram:  @plantfoodchefYouTube:  https://www.youtube.com/channel/UCAbqc3LD-WzFhX-_MWxxAmQForI would love it if you would follow, rate, or write a review for my podcast.  What you think matters and I appreciate all feedback!Get in touch with topic ideas relating to my podcast's categories:The meaning of health and well-being, personal and collective consciousness, and maximizing full human potential.  My email:  [email protected] sincere gratitude, Noreen