Zesty Kale Crackers

2 bunches    kale

1 cup            carrots

1 cup            almonds (ground to make flour)

¼ cup           ground flax seeds

2 tbsp.          onion (or 2 tsp. onion powder)

1 clove         garlic (or 1 tsp. garlic powder)

2 tbsp.          cold pressed olive oil

2 tbsp.          apple cider vinegar

1 tsp.            sea salt

In a food processor, pulse the carrots until finely minced.  Transfer to a large bowl.

Place the roughly chopped kale, garlic and onion in the food processor, process until fine.  (The kale will fill the food processor twice.)  Combine the kale mixture with the carrots.  Add the rest of the ingredients and mix well.

Divide in half, place on two dehydrator sheets.  Press evenly, to approximately ¼”.

With a spatula cut into the size of cracker you prefer.  You can also leave it whole and when fully dehydrated, break into pieces.

Set the dehydrator to 115 degrees.  Dehydrate for 12-14 hours, depending on the thickness.  Half way through turn the crackers over for even drying.

Once completely dehydrated, store crackers in a glass jar.

Enjoy!

No Dehydrator Needed 

Bar/Cookie

1 cup           Medjool dates, soaked, pits removed (approximately 16 dates)

½ cup          water

3 cups         coconut

¼ cup          coconut oil, softened

¼ cup          ground raw cashews

1 tsp.           vanilla

Put the dates and water into a food processor, puree.  Add the rest of the ingredients and mix well.  Form into desired shape.  I like to use the one-tablespoon cookie scoop.  Place on a non-stick sheet and place in the refrigerator for at least two hours, before frosting.

Chocolate Frosting

1 cup          coconut oil, melted

1 cup           raw cocoa

1/2 cup           agave

Mix well.  Place bar into the frosting.  Coat all sides.  Lift out with a fork and place on a non-stick sheet and refrigerate.  Enjoy!

Raw Hummus

1 ½ cups       dry chickpeas

Soak for 12 hours, rinse well.  Chickpeas will double in size to 3 cups.

1 cup            cold pressed olive oil

½ cup           raw tahini

1 tbsp.           lemon juice

1 clove          garlic, minced, or ¼ tsp. garlic powder (optional)

1 tsp.            sea salt

Water           as needed

In a food processor grind the soften chickpeas * with ½ cup of the olive oil.  Gradually blend in the remaining ½ cup of oil.  Add water to reach the desired thickness.  When creamy, blend in the tahini, then the lemon juice.  Keep blending until creamy again.  Add garlic, if desired, and blend again.  Add sea salt to taste.

* I like to covered the soften chickpeas with 120 degree water.  Let set until water cools; drain well, then continue.

Can be eaten right away, but it tastes even better a couple hours later.  Enjoy with veggies or flax crackers.

Store in the refrigerator; keeps 5 to 7 days.

Creamy Marinara

6                  plum tomatoes (or 4 medium tomatoes)

2 tbsp.          fresh lemon juice

1-2               dates, peeled and pitted

¼ cup           hemp seeds

¼ cup           extra virgin olive oil

1 tbsp.           fresh basil (1 tsp dry)

1 tsp.            dried oregano

1 tsp.            sea salt

1 clove         garlic (1/2 tsp. garlic powder)

1 tsp.            onion powder

Put all the ingredients in a high speed blender and process until smooth and creamy.

If you want the Marinara lightly warmed, one-hour before serving put in a glass bowl and place in the dehydrator at 115 degrees.

Toss with zucchini noodles; or enjoy as a lovely tomato soup!

2 cups             flax seeds, I like golden

3 cups             purified water

                        Let soak until water is absorbed.

 In a separate mixing bowl add the following dry ingredients:

½ cup              ground flax seeds

½ cup              flax seeds, dry

¾ cup              hemp seeds

2 tsp.               sea salt

Stir in the soaked flax seeds.

Stir in 1/3 cup cold pressed olive oil.

 Spread onto 3 Teleflex dehydrator sheets.  Score to desired size of crackers.

• Dehydrate 18 hours at 115 degrees.  Flip over after 9 hours.
• Store in large glass jar.

Zucchini Hummus

2 large  zucchini peeled, sliced, 3 cups *

¼ cup  raw tahini

3 tbsp.  fresh lemon juice

1 clove  crushed garlic (1/4 tsp. garlic powder)

¼ tsp.  ground cumin

¼ tsp.  paprika

½ tsp.  sea salt

• * Sweat the zucchini first.  Slice, sprinkle lightly with sea salt.  Layer with paper towels and place a plate or something heavier as a weight to help release the extra water for about 30 minutes.

• Place all the ingredients into a food processor.  Process until smooth.

• Store in a mason jar in the refrigerator.  Keeps 5-7 days.

• Serve with veggies, flax crackers, on your favorite veggie burgers, etc.  Also great as a salad dressing, thin with purified water if too thick.

Meatballs:

1 cup            Brazil nuts (soaked 4 hours)

1 cup            sunflower seeds (soaked 4 hours)

½                 medium onion

1 tbsp           Raw Coconut Aminos

1 tsp             sea salt

1 tbsp           fresh basil (1 tsp dry)

1 tsp             dried oregano

Garlic            (optional)

Rinse the Brazil nuts and the sunflower seeds after soaking.  Finely chop the Brazil nuts in a food processor.  Set aside.  Put the onion, optional garlic, seasonings and herbs in the food processor and process.  Add the sunflower seeds, and the Brazil nuts; process until a pate texture.

Using a 2-tablespoon scoop, place each meatball on a dehydrator screen; dehydrate at 115 degrees for 4-6 hours to desired outside crispness.

Makes 16-18 (meat) balls

* This can also be used as a pate (no dehydrating) with your favorite flax crackers or vegetables.

Marinara:

2 cups           tomatoes (I use plum and I take out the seeds)

2 cups           sun-dried tomatoes –5 oz package (soaked for 1 hour)

2                  red bell peppers

3                  dates, peeled and pitted

¼ cup           extra virgin olive oil

1 tbsp           fresh basil (1 tsp dry)

1 tsp             dried oregano

1 tsp             sea salt

Garlic            optional

Put all the ingredients in the food processor and process until smooth, or texture you like.

If you want the Marinara lightly warmed, one-hour before serving put in a glass bowl and place in the dehydrator.

Pasta:

4-6               medium/large Zucchini

With a vegetable peeler, peel the zucchini.  Use a spiralizer, if you have one; the zucchini will look like spaghetti pasta.  Or, use the vegetable peeler to shred the zucchini; looks like fettuccini.

Sprinkle with a small amount of sea salt, toss, add olive oil, and mix well.  If you have room in your dehydrator you can warm for 30 minutes before serving.

* Keep leftovers in the refrigerator, good for 3-5 days.

Chocolate Ice Cream

Ingredients:

1 ¾ cup        raw cashews

1 ¾ cup        pure water

1 cup            maple syrup (organic and I like the light amber)

2 tsp             vanilla (I use alcohol-free from Frontier)

¼ cup           unsweetened cacao powder

(Up to ½ cup of the cacao for a more intense chocolate taste)

Directions:

Combine all ingredients in a blender;  blend until smooth and creamy.

Pour into an ice cream maker and freeze according to instructions.

* I have small Cuisinart that I love.  It takes just 20 minutes.  If you are not going to enjoy right away put in a container; freeze for later and it is awesome.

Yields:  4 cups