Thursday, March 25, 2010

Pesto Kale Chips

1 cup pine nuts, soaked for 8 hrs. and drained
1/4 cup Bragg's Liquid Aminos
1/4 cup lemon juice
1/4 cup olive oil
1 Tbsp. onion powder
1 clove garlic
1/2 tsp of salt

1/4 cup chopped basil

1 bunch kale, leaves removed from stems then torn into slightly larger than bite-sized pieces

Blend all except basil and kale until smooth. Add basil and pulse until mixed. Pour over kale leaves and cover well. Dehydrate at 105 degrees for 8-12 hrs. These are my replacement for potato chips, yum! If you need a step-by-step tutorial, check out this post.

For a printable version click HERE.


Tuesday, March 16, 2010

Mexican Flax Crackers

I made these yummy flax crackers for my husbands birthday. Okay, so he won't actually eat them but he is having Mexican food and I wanted to have a little too : ) They're really easy and go great with Raw hummus or guacamole and salsa, yum!

2 cups flax seed
4 cups water

2 red bell peppers
2 Tbsp. lemon juice
1/2 cup chopped cilantro
1 tsp. cumin
1/2 to 1 tsp. chili powder
3 cloves garlic

Soak the flax seed in the water overnight. The next day, place remaining ingredients in the blender and blend until smooth. Add soaked flax seed and blend until semi-smooth. I didn't get all of the flax seed ground. I would say only half of it was ground. Spread on 3 paraflex sheets and dry at 105 degrees for 8 hrs. Flip onto mesh sheets and dehydrate another 8 hrs or overnight. Done! Yum!

Click HERE for a printable version.


How to Sprout Buckwheat Groats

Step 1: Place the buckwheat groats in a strainer and rinse thoroughly. Place in a large, glass Pyrex bowl with a lid and cover with filtered water. Soak overnight, about 8 hrs.

Step 2: Pour groats into a strainer and rinse thoroughly to remove all of the slime.

Step 3: Let the groats drain over the sink until they stop leaking then set them back over your Pyrex bowl and put the lid on. Now you have to let them do their magic : ) Just rinse them under cool water 1-2 times a day to keep them moist. Let them drain for a minute and put them back on the Pyrex bowl with the lid on.

Step 4: Enjoy your beautifully sprouted buckwheat groats : ) You can let them sit too long and their tails get so long. I try to stop them just when you see the tails starting to grow. You can see I did NOT do that with these, woops!

I like to dehydrate these so they're ready to use. I have made my granola with them dehydrated and not and it turns out so much better when these are a little dried out first. Besides, I can keep them in the freezer once they're dehydrated and have them ready to add to my recipe. I dehydrate them at 105 for 6-8 hrs.

Check out a recipe for them HERE and HERE. They are so full of nutrition and definitely worth the time.

Click HERE for a printable version.


Sunday, March 14, 2010

Cashew Hummus


    •    4 cups of cashews - soak for 3 hrs.
    •    1/2 lemon juice
    •    1 large clove of garlic
    •    1/4 of raw sesame tahini
    •    1/3 cup cold-pressed virgin olive oil
    •    2/3 cup of water or to desired consistency
    •    salt to taste


Place all ingredients EXCEPT WATER into food process and process until smooth.  Add water in small amounts until you have a nice smooth consistency. My favorite way to serve this hummus is in collard wraps. I julienne some carrots, cucumber and bell pepper and wrap it in a collard leaf with about 1-2 Tbsp. of the hummus. You can also add sprouts, yum!

Click HERE for a printable version.


Saturday, March 6, 2010

Raw Pecan Salad



3/4 cup pecans (1/2 cup whole and 1/4 cup chopped)
1/4 head cabbage, sliced thin
1/2 bunch parsley, chopped
1/2 bunch green onions, sliced


3/4 cup sun-dried tomatoes, soaked in warm water for 1 hour then drained
6 Tbs. olive oil
1/4 cup apple cider vinegar
1 clove garlic, chopped
1 tsp. ground fennel
1/2 tsp. ground black pepper
1/2 to 1 tsp. salt

When tomatoes are soft, place in a small blender with the other dressing ingredients. Blend thoroughly, then pour over the pecans and mix well. Place the prepped veggies in a  large bowl then pour the pecan and dressing mixture over the veggies and mix well. Done and Yum!

Click HERE for a printable version.