Day 54 - Mini Kebabs

I still do not have a dehydrator - apparently a wonderful device which helps raw foodians to move beyond salads and smoothies to something almost resembling cooked food.

It is on its way...

Meanwhile, I turned the oven to the lowest possible setting, "warmed it up" and then turned it off again after 15 or 20 minutes. As it was cooling down, I prepared the kebabs.

I am guessing that by the time I put the kebabs in the oven, the ideal temperature of 40-43 degrees celsius had been reached (you can set this temperature exactly on a dehydrator).

The kebabs were delicious.

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1. Cut chunks of one courgette and one red pepper, slice around 15 mushrooms in half
2. Put the vegetable pieces on cocktail sticks (if you are anal like I am, make sure everything is about the same size and that the vegetable order is maintained on each stick), and put these on a tray lined with baking paper.
3. Prepare a marinade by blending together ca 100 ml of olive oil, 1/2 clove of garlic, 1 teaspoon of raw agave syrup (the raw foodians substitute for honey and sugar - I use it practically everywhere), a little chili, a little fresh ginger, a little salt.
4. Pour the marinade over the mini-kebabs and put the tray in the oven.
5. Leave the whole thing for as long as possible (in a dehydrator it would be there for about 2 hours at 43 degrees celsius)
6. Enjoy...