RAW Snacks + Bread
Cheesy Garlic Kale Chips!
Kale is a cruciferous veggie. This means it has sulphur which helps liver detoxification. It is a good source of iron, fibre, vitamin K, carotenoids, and antioxidants. Nutritional yeast (although not raw) is a vegetarian source of B vitamins, complete protein, selenium and zinc.
Avocado oil will help to lower LDL cholesterol, and is a good source of vitamin E, one of the body's major antioxidants.
How to:
- Wash and dry Lacinato (dinosaur) Kale
- Cut in half and remove spine
- Lay on a tray/cooking/sheet/glass baking dish
- Coat with avocado oil, himalayan sea salt, nutritional yeast, garlic powder add a twist of freshly ground pepper
- Put in the dehydrator for 10 hours at 112 degrees.
Enjoy!
Kale is a cruciferous veggie. This means it has sulphur which helps liver detoxification. It is a good source of iron, fibre, vitamin K, carotenoids, and antioxidants. Nutritional yeast (although not raw) is a vegetarian source of B vitamins, complete protein, selenium and zinc.
Avocado oil will help to lower LDL cholesterol, and is a good source of vitamin E, one of the body's major antioxidants.
How to:
- Wash and dry Lacinato (dinosaur) Kale
- Cut in half and remove spine
- Lay on a tray/cooking/sheet/glass baking dish
- Coat with avocado oil, himalayan sea salt, nutritional yeast, garlic powder add a twist of freshly ground pepper
- Put in the dehydrator for 10 hours at 112 degrees.
Enjoy!
Raw Flax Cracker!
Ingredients 1 cup golden flax 1 cup brown flax 2 tbs chia 1 tsp cinnamon 1 tsp honey Add ins: 1/4 cup sesame seeds/pumpkin seeds 1/4 cup nuts (almond, walnut, pecan, macadamia) 1/4 cup dried berries Directions Soak the flax and chia and seeds for 20 mins until the mixture is gelatinous. Add in any spices, nuts or berries. Lay flat 1 cm on a dehydrator with nonstick sheet for 10-12 hours. Perfect as a snack by them selves for kids at school or with a spread |
RAW TUNA!
Ingredients 2c sunflower seeds (soaked) 1/2 c chopped celery 1 tbs green onion 4 tbs lemon juice or Apple Cider Vinegar 2-3 tbs dulse flakes 1/4 cilantro (packed) 1 in ginger 2 tbs olive oil or flax oil fresh ground black pepper Directions Add the ginger in first, then add the rest of the ingredients into the food processor. Blend until mixed well. Serve on flax crackers or cucumber. Enjoy! |
BASIL BOCCONCINI HORS D'OEUVRES
Ingredients
Raw young coco meat
Fresh organic basil
Fresh ripe tomato cut transversely
Salt water solution
Directions
Place the coco meat into a salt water solution (water + sea salt), let soak for 30 mins or more in fridge
Stack: tomato, coco meat, basil, tomato. SERVE!
The salted soft coco meat has the same texture and taste as bocconcini mozzarella. Delicious :)
Ingredients
Raw young coco meat
Fresh organic basil
Fresh ripe tomato cut transversely
Salt water solution
Directions
Place the coco meat into a salt water solution (water + sea salt), let soak for 30 mins or more in fridge
Stack: tomato, coco meat, basil, tomato. SERVE!
The salted soft coco meat has the same texture and taste as bocconcini mozzarella. Delicious :)
Spicy Nori Sticks!
These are adapted from the Bliss. They are a tasty good snack to take around with you.
Serving size: 10 sticks
Ingredients
1 1/4 cup soaked sunflower seeds
1 cup carrots
3/4 cup brazil nuts
1/4 cup lemon juice
1/2 tbs chili flakes
1/2 tbs tumeric powder
1/2 tbs fresh ginger
1 clove of garlic
2 tbs flax oil
Bragg's (to taste)
1 tbs nutritional yeast
Directions
Place all the ingredients into the food processor, mix until finely ground.
Cut a stack of 5 nori sheets down the middle, along the grain and place them rough side up.
Place 4 tbs of filling onto each nori sheet, in a line along one edge and roll up.
Wet the end of the nori sheet with water so that it will stick when rolled- I used a cup with water in it and used my finger to wet the nori.
Place seam down on a non stick dehydrator sheet or parchment paper.
Dehydrate as desired, these were about 24 hours.
These are adapted from the Bliss. They are a tasty good snack to take around with you.
Serving size: 10 sticks
Ingredients
1 1/4 cup soaked sunflower seeds
1 cup carrots
3/4 cup brazil nuts
1/4 cup lemon juice
1/2 tbs chili flakes
1/2 tbs tumeric powder
1/2 tbs fresh ginger
1 clove of garlic
2 tbs flax oil
Bragg's (to taste)
1 tbs nutritional yeast
Directions
Place all the ingredients into the food processor, mix until finely ground.
Cut a stack of 5 nori sheets down the middle, along the grain and place them rough side up.
Place 4 tbs of filling onto each nori sheet, in a line along one edge and roll up.
Wet the end of the nori sheet with water so that it will stick when rolled- I used a cup with water in it and used my finger to wet the nori.
Place seam down on a non stick dehydrator sheet or parchment paper.
Dehydrate as desired, these were about 24 hours.