Ginger Carrot Dressing

 1 cup            carrots

½ small         onion or a large shallot

1 tsp.            ground ginger

¼ cup           apple cider vinegar

1 tbsp.          Tamari or Raw Coconut Aminos

¼ cup           water, or more for desired thickness

½ cup           cold pressed olive oil

2 tbsp.           agave

Coarsely chop the carrots. Place them in blender and pulse to chop into small bits.

Coarsely chop the onion or shallot, add to blender.  Add the rest of the ingredients, except the oil; pulse.

With the motor running, drizzle the oil through the opening on top of the blender.  When all the oil is added, blend about 30 seconds.

Refrigerate in a glass jar.  Dressing lasts up to one week.

Makes about 2 cups.  I cut the portions in half.

Use with your favorite green salad.

 

 

Raw Carrot Coconut Macaroons

Macaroons

1 ½ cup       raw almonds, ground into flour

2 cups         shredded carrots

¼ tsp.          salt

4 tsp.           cinnamon

½ tsp.          ground ginger

½ cup          agave or raw honey

4 cups         finely shredded unsweetened coconut

8                 medjool dates (soaked, peeled and pitted)

½ cup          raw walnut, chopped

Put the almond flour, 1 cup of the shredded carrots, sea salt and spices in the food processor; mix well.  Add the agave and dates; mix well.  Add the coconut, remaining carrots, and walnuts.  Pulse together until blended.

Using a 2-tablespoon cookie scoop; makes approximately 30 cookies.  Place on dehydrator sheets and dehydrate at 115 degrees 8-10 hours… until quite dry on the outside, but moist in the middle.

Frosting

½ cup          coconut butter, softened

1/4 cup       coconut oil, softened

2 tbsp.         agave

Whisk the ingredients together.  Drizzle over the cookies.  Enjoy

(It doesn’t really matter if you use all coconut butter or all coconut oil.)

•  The cookies freeze really well!

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!