Kale Chips (Alkaline, GF, Raw, Vegan)

Love love love these things! They don't taste like kale, they taste like some sort of other salty snack, awesome sub for potato chips! If you haven't had kale chips before, give them a try for real!

Kale chips with a pestocado sandwich

1 bunch of kale (in the pic I used purple kale, any kale works)
1 1/2 TBS olive oil
2 TBS Bragg liquid aminos (or soy sauce, tamari or nama shoyu)
1/2 tsp Real Salt (or sea salt)
*optional sesame seeds

Rip the kale into 3-4 inch pieces, and put into a large ziplock bag. Put in oil salt and aminos, and make sure kale gets fully coated. Put in the refrigerator for at least 4 hours (to overnight) to marinate. Place kale on dehydrator trays and dehydrate for about 4 hours. If you want the sesame seeds included, you can put them in with the marinade, just a few sprinkles, or you can sprinkle them on the kale after it's layed out on the trays.

If you don't have a dehydrator, you can put the kale on a cookie sheet, and bake them in the oven on the oven's lowest setting with the oven door slightly open so that it doesn't just burn them, they are pretty thin. The time will be cut dramatically, but you will have to check and see how crisp the chips are periodically. I'm guessing it would be done in 30 min to an hour, though I haven't done it myself.

Apple Cinnamon Smoothie (GF, Raw, Vegan)

I'm doing a cleanse (yes, again) this week and it is a high liquid one, this was one of today's creations that was post worthy. A tastey smoothie that can be for breakfast or basically whenever. 

smoothie shown with optional goji berries added (thus the color)

Makes about 32 oz, so 2+ servings

3/4 C coconut water

1 1/4 C almond milk

2 apples cored and quartered

1 TBS chia seeds

1/4 teaspoon cinnamon

1 medium banana

1/2 C ice cubes 
10 drops vanilla stevia (OPTIONAL)

1/4 pumpkin pie spice (OPTIONAL) 

4 tablespoons dried goji berries (OPTIONAL)

Place all items in a high powered blender and blend until smooth.

Onion Flat Bread pt 2 (Alkaline, GF, Raw, Vegan)

What can I say, I like onion bread, it goes so well with so many dips and spreads. So I make different versions of it.

a pestocado sandwich using Onion Flat bread pt 2

Makes about 5 cups of batter

2 (large) sweet onions, peeled
1 1/2 C pumpkin seeds, soaked
1/2 C raw sunflower seeds, soaked
1 1/2 tsp Real salt
1-2 cloves garlic
2/3 C flax seed, ground (I use a coffee grinder)
1/4 C chia seed, ground (if you don't have chia, you can use all flax)
2 TBS Bragg Liquid Aminos (optional)
1/4 C extra virgin olive oil


Put onions in a food processor and pulse chop, so there are still small(ish) chunks of onion. Separate from onions, mix pumpkin & sunflower seeds, garlic, salt, oil and Bragg/soy sauce and process until well ground. Now add in the ground flax and chia seeds, blend until smooth. In a large mixing bowl, mix onions with the seed mixture
In a large bowl mix, by hand, onions and the pumpkin flour/chia until well blended.
Spread onto dehydrator trays (make sure to have parchment paper down or use teflex so it doesn't fall through the cracks) and score into whatever size bread you would like. You can spread the batter as thin as you like, knowing that a thinner bread will be more like a cracker and take less time to finish.
Dehydrate for about 5 hours then turn the sheets over and dehydrate for another 12 hours or until dry and somewhat crispy.

Pumpkin Seed Pesto (Alkaline, GF, Raw, Vegan)

This is one of the BEST pesto's I've ever had. It has a buttery flavor to it, I guess it's something about the basil oil and pumpkin seeds. It makes an awesome mix to go with pasta (be it a raw version of pasta or not). It also is fabulous on a Pestocado Sandwich or just with crackers. Either way, it's simple to make and really really good to eat.

yellow squash 'noodles' tossed in  and topped with pumpkin seed pesto with sundried tomatoes and a side of Onion Flat Bread pt 2.

Makes about 3 cups

2/3 C raw pepitas (raw pumpkin seeds without the shell)
2 C packed basil
5 cloves garlic
1 tsp Real Salt
1/2 tsp black pepper
1 /2 C extra virgin olive oil

I recommend putting the garlic cloves into the food processor first and turn it on until basically all of them have stopped getting spun around by the blade. Then scrape down the sides and put in the basil. Pulse a few times to get a rough chop, then add in the rest of the ingredients. Some people like their pesto runnier than others, so if you like it more runny, feel free to add in more olive oil.

Almond Five-Spice Snaps (Vegan)

A lot like ginger snaps, but a few other spices in the mix and the ginger is much more down played. I believe they would be enjoyed by people who like ginger snaps, as well as those who don't. They make awesome ice cream sandwich ends!

I made a few minor changes to this recipe that I got from "Eat, Drink and Be Vegan". So, thanks Dreena Burton!

Makes 12-15 cookies

1 C spelt flour
1 tsp baking powder
1/4 tsp baking soda
1/4 C sucanat (or turbinano sugar, or other unrefined sugar)
2 Tbs chopped almonds
1/4 tsp RealSalt
1 1/2 tsp five-spice powder (*What's in five-spice?  Also called chinese 5-spice powder)
1/3 C agave nectar
3/4 tsp almond extract
1/4 C olive oil
1-2 TBS sucanat

Preheat oven to 350 F. Combine dry ingredients in a mixing bowl. In a separate bowl mix together wet ingredients until well mixed. Add wet mixture to dry, and stir until combined well, but don't over mix. Mixture will be semidry. Put some parchment paper on a cookie sheet, and scoop tablespoon size balls onto it.  After all balls are laid out, press each down slightly and add sprinkle of sugar. Bake for 10 min then remove from the oven and let sit for about 1 min, then transfer to a cooling rack. If you leave the cookies in longer than 10 min, they will get dry.

Yum Truffles (Raw, GF, Vegan)

Such a simple recipe, but really really good! The soaking of the almonds makes it so that the rolls are softer. I make these 2 different ways, one rolled in coconut flakes & the other rolled in carob powder. I never really consumed dates much until noticed that just about every fruit & nut bar at the grocery store used dates in them. I started making these, and now adore using dates.

1 C raw almonds, soaked 24-48 hours
*1/2 C packed, dates, pitted
1 tsp vanilla
2-4 Tbs carob powder (or unsweetened cocoa powder)
unsweetened coconut flakes OR additional carob powder

Put soaked almonds into a food processor for about 1 minute. Then add dates in about 3 different groupings mixing well between. Now add in vanilla and carob (or cocoa) powder.
If an enjoyable change, add another extract to the mix, just 1 tsp. Ex: Orange extract (orange and chocolate go great together), coconut extract (esp if you roll the balls in coconut), cherry, lemon, mint or almond extract.
Roll into 1-2 in balls and roll in coconut flakes or carob powder.
I keep mine in the fridge, but that's because I like it when they are cold and semi-firm. You can do whatever you'd like.


*I suggest buying dates with the pits in, because they stay soft MUCH longer that way. I know it's a bit of a pain pulling out the pits, but it's turns out to be a better product when you do.

Pestocado Sandwich (Alkaline, GF, Raw, Vegan)

using Onion Flat Bread pt 2, and alfalfa sprouts. Kale chips on the side

using Onion Flat Bread pt 2

Makes 1 sandwich

1/2 roma tomato, sliced
1/2 small or 1/4 large avocado, thinly sliced
1/4 C preferred greens
1-2 Tbs Pesto (Whatever kind you prefer, but it's great w/Pumpkin Seed Pesto or Spinach-Sundried Tomato Pesto)
1/4 C sprouts (I used sunflower in the pic, but often use alfalfa or broccoli)
2 onion flat bread OR onion flat bread pt 2 pieces

Put pesto onto the onion bread pieces, then stack other ingredients on as desired. Top with other onion bread piece and enjoy!!

Onion flat bread/crackers (Alkaline, GF, Raw, Vegan)

These go SOOOO well with hummus! They also make a great raw sandwich. When they are complete they will be hard more like a chip or cracker, but if you make them a little thicker than "paper thin" and use them for sandwiches, you will be pleased. Any wet ingredients get soaked up by the bread, and it holds the moisture in, making the bread soft, but it doesn't fall apart.

great for dipping in hummus

Used in a pestocado sandwich

Makes 3 1/2 to 4 dehydrator trays full

1 zucchini
2 carrots
2 medium sweet onions, medium chopped
1 tsp garlic powder
2 Tbs raw tahini
2 Tbs olive oil
2 Tbs Bragg Liquid Aminos (or Soy Sauce or Nama Shoyu)
1/2 C water
2/3 C flax meal/ground flax seed
1/3 C flax seed (whole)
1 C raw sunflower seeds, soaked 4-6 hours

In a food processor grind sunflower seeds. Then combine zucchini, carrots, onion and garlic.

Add ingredients up to flax meal and mix. Now add in all the flax. Mix well.

Spread onto a teflex sheet (or I just use parchment paper over my dehydrator trays, it's cheaper) score into sizes & shapes that you want and dehydrate for 14-16 hours.

If you spread it really thin, you will get crackers, make it just a bit ticker and you will get flat bread. If you make flat bread, you may need to flip them over & continue dehydrating.

Quinoa Pudding (GF, Vegan)

I enjoy rice pudding, but it's generally a far cry from vegan, and loaded with sugar. This version isn't, and instead of rice, I used quinoa. So it ends up being somewhat a cross between tapioca & rice pudding, because of the texture.

Makes 5 cups

1 C Quinoa, rinsed
2 1/2 C Vanilla Almond Milk
1/4 tsp salt
2 tsp Almond Butter
3 TBS Agave (or Honey)
*1/2 TBS Agar Agar flakes
1 TBS Vanilla
1 1/2 tsp Cinnamon & 1/2 tsp Nutmeg OR 2 tsp Pumpkin Pie Spice
Optional 1/2 C raisins or dried currants

In a medium to large pot, combine rinsed quinoa with almond milk. Bring to boil and then cover & reduce heat to lowest setting and cook for 20 min.

Add in the agave & almond butter, mix well.

Next add in the Agar Agar flakes. Note: Agar Agar flakes will make the mixture become more solid when it has cooled down.

*If you don't have Agar Agar flakes, you can use 2 tablespoons kudzu OR 2 tablespoons arrowroot, dissolved in 2 tablespoons cold water

Finally add in the vanilla, spices and optional raisins/currants.

If using agar agar, allow to sit for 25-30 min to cool down some and set up.

Stir-Fry with Almond Sauce (Alkaline, GF, Vegan)

Makes 6 servings

2 1/2 Tbs garlic, minced or crushed
1/2 tsp cumin
1/2 tsp ground corriander
1/4 tsp cayenne pepper
1-2 Tbs olive oil
2 c broccoli florets
1 onion, chopped
1 can sliced water chestnuts
1 red bell pepper, sliced
1 zucchini, sliced in half moons
1 large carrot, chopped however you like
1 celery stalk, chopped however you like
1 c bean sprouts, or sprouted lentils (I had sprouted lentils in my fridge)
1 c diced cabbage (I used purple, because that's what I had)
1/3 c coconut milk
1/3 c almond milk
4 Tbs almond butter
1 Tbs Bragg liquid aminos/soy sauce/nama shoyu
2 tsp lemon or lime juice
1 tsp salt
sesame seeds

In small bowl or cup, combine garlic, cumin, coriander & cayenne. In a large pan or wok heat olive oil. Add garlic mixture and stir until fragrant, then add onion. Cook until onion is translucent, then add the other vegetables up to the bean sprouts (don't put in the sprouts yet) and cook for a few minutes. Add milks, almond butter, soy sauce & lemon/lime juice. Stir until sauce is blended well. Cook with the lid on for about 10 min, then add cabbage, sprouts & salt. Cook for another 5 minutes. Sprinkle sesame seeds over the top.

Papaya Pudding (GF, Raw, Vegan)

I like to think of this as digestion pudding. I'm thinking of those Activia commercials now, haha. The combo of papaya, chia seed and coconut water is going to be a happy time for your digestive tract! Not to mention it tastes good!  I like to know reasons that things are good for me, so here is a bit of education on Papaya, Chia Seeds & Coconut Water.

Papaya

Papaya has a high amount of proteolytic enzymes, which is the enzyme that enables the digestion of protein. Many health practitioners today are advising patients to take proteolytic enzymes to help with everything from inflammation and autoimmune conditions to heart disease and plaque. Papaya also contains natural fiber, carotene, vitamin C and essential minerals. Some other benefits include:

-Contains a high amount of potassium and the flesh of papaya is very high in Vitamin A. 

-Helps prevent constipation and also aid in digestion. Papaya contains the protein called papain which is a digestive enzyme that helps in natural digestion process. 

-Juice helps in alleviating infections of the colon by clearing away the infection, pus and mucus. Regular consumption will help in improving the problem.

-The skin of papaya is excellent for treating skin wounds and places that do not heal quickly.

-Low in calories and high in nutritive value hence it is an excellent food for those on a diet.

-Regularly consuming papaya helps to relieve morning sickness and nausea.

-Has anti-inflammatory properties and anti-cancerous properties. The anti-inflammatory properties in papaya will help reduce pain for those suffering from arthritis, edema and osteoporosis.

-Cleans the stomach and studies have shown that papaya alone eaten for 3 to 4 days has a highly beneficial tonic effect upon the stomach and intestines.

Chia Seed

Yeah, I know you are thinking of the silly chia pet, and yep, those are the seeds. But long before they were used to grow green hair on terra cotta animals, they were used as a staple food by the Indians of the south west and Mexico. When it's combined with water, or any liquid, the seeds get a gel like coating on them, so you can use them to make things (in food) stay together, like an egg would. That gel like coating actually makes it so chia seeds can hold 12x's their weight in water, which helps a lot for digestion. It's digested as a protein very easily and is the richest vegetable source for Omega 3 fatty acids, but has no cholesterol (unlike fish). Chia has about three to ten times the oil concentrations of most grains and one and a half to two times the protein concentrations of other grains.

There are many benefits of chia seeds, you may want to look into them.

Coconut Water

It's one of the best drinks to hydrate the body because it's naturally isotonic with the same electrolyte balance we have in our blood. It helps remove toxins from the body, aids in digestion plus has anti-viral, anti-fungal and anti-microbial properties that help it cure diseases. Unlike coconut milk, coconut water has almost no fat in it, and isn't very high in calories (around 45 for one cup).

fresh cut papaya

Makes a bit over 2 cups

Apprx 1 1/2 C Papaya
1/2 to 3/4 C Coconut Water
1/4 C Chia Seeds
12 drops Vanilla Stevia
3 pitted Dates, medjool preferably (dates used as an additional sweetener, if you don't have any, you can use 3 Tbs agave nectar or raw honey instead)
1 Tbs unsweetened coconut
1 tsp maca, optional

Spoon out seeds from the papaya, and then remove flesh from the outer skin. Put all ingredients into a high powered blender and blend until smooth. Allow it to be at least 45 seconds so that the chia seeds will break up a little bit and start making the gel more quickly. Put in the fridge for at least 15 min for it to set and to cool off.  The unsweetened coconut you can put on over the top of the pudding or mix it in, or both!

Luau Salad (GF, Raw, Vegan)

Still going strong on my 100% raw diet, a little less than a week to go.  I'm feeling great, lots of energy and my insides feel good. Not that I was feeling bad at all before, this is just what I have been noticing. I'm thinking it's a combo of the 100% raw cleanse that I'm doing and considerable amounts of structured water I have been drinking.
This is seriously such a great salad, and so colorful too! The dressing is a sweet citrus dressing, almost a creamy vinaigrette. I was so excited to sit down and eat it, and I wasn't the least bit disappointed. I don't think you will be either. ENJOY!!

easiest way to cube mango, cut into a grid & then flip inside out & cut apart from the skin

 

Serves A LOT, maybe 10

1 head Red Leaf Lettuce, rough chopped
1 1/2 C Spinach, rough chopped
1 cucumber, diced
1 red bell pepper, chopped
4 stalks celery, diced
5 green onions, thinly sliced
1 mango, cut into cubes
1/3 C Pineapple, chopped
1/3 C macadamia nuts, soaked for 20 min rinsed thoroughly & medium chopped
2 Tbs unsweetened coconut
1 Mandarin Orange, peeled and segemented

Optional Garnish
2 Tbs unsweetened coconut
2 Tbs Sunflower Seeds

Dressing
Juice of 2 Mandarin Oranges/Clementines
1/3 C Olive Oil
1/3 C Raw Agave Nectar
1/3 C Lime Juice
1 Tbs Raw Almond Butter
1 tsp Ground Coriander
1/2 tsp Orange Flavor/Extract (I used Simply Organic's Orange Flavor)
1/2 tsp RealSalt (Sea Salt or Himalayan Salt works also)
1/2 tsp Red Pepper Flakes
1/2 tsp Ground Ginger
1/2 tsp Onion Powder
1 tsp Sesame Seeds
dash of Ground Cardamom


Combine all salad ingredients in large salad bowl and mix. If you are going for presentation, reserve 1/4 of the mango and 1-2 Tbs of the macadamia nuts to place on the top of the salad along with the optional garnish. To make the dressing, just put all ingredients into a small bowl and stir together really well. I also had it in a container with a lid and shook it up to make sure everything was mixed well. You can toss the salad with the dressing, although I have found that it is nice to just have the dressing in a separate container for individuals to add as they please. Plus, it allows the salad to keep longer if it isn't devoured in one sitting.