A Man on FIRE - Super Raw Life Magazine
A Man on FIRE - Super Raw Life Magazine
A Man on FIRE - Super Raw Life Magazine
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20<br />
Teriyaki Coc<strong>on</strong>ut Jerky<br />
by Chef BeLive<br />
Ingredients:<br />
4 coc<strong>on</strong>uts, scraped into strips (put in a bowl)<br />
Marinade (put into separate bowl):<br />
1 1/2 cups water (structured, spring, or filtered)<br />
3 1/2 tablespo<strong>on</strong>s agave, coc<strong>on</strong>ut, or maple syrup<br />
1 3/4 teaspo<strong>on</strong>s salt (himalayan, celtic, or sea)<br />
1/4 teaspo<strong>on</strong> black pepper<br />
1/4 teaspo<strong>on</strong> cayenne<br />
1/4 teaspo<strong>on</strong> cumin<br />
1/4 teaspo<strong>on</strong> garlic powder<br />
1/4 teaspo<strong>on</strong> tumeric<br />
1/8 teaspo<strong>on</strong> paprika<br />
1. Marinate coc<strong>on</strong>ut meat for 8 hours.<br />
2. Place <strong>on</strong> teflex-lined tray in dehydrator.<br />
3. Sprinkle black pepper and salt <strong>on</strong> top and dehydrate at<br />
105 degrees for 2 hours.<br />
4. Take coc<strong>on</strong>ut jerky off teflex and place <strong>on</strong> mesh tray,<br />
again sprinkle with a little salt and black pepper.<br />
5. Let dry for another 6 hours or until desired c<strong>on</strong>sistency.<br />
6. Eat by itself, use as an additive to a wrap or a mock<br />
sandwich meat.<br />
REAL FOOD<br />
Issue #7 Winter 2012 <strong>Super</strong><strong>Raw</strong><strong>Life</strong>.com<br />
raw food Almost to good to ‘believe
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