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  • Eggplant chips with guacamole

    • Rinse/dry firm eggplant

    • Slice 1/8” thick

    • Dip in marinade; put on dehydrator sheets or in low temperature oven

    • Dehydrate until crisp


    • Marinade: 

    - ¼ C olive oil

    - ¼ C Bragg’s Vinegar

    - ½ tsp Kirkland’s No Salt Seasoning (from Costco) 

    - ½ tsp sea salt - Dash cayenne pepper  


    Easy Guacamole: In food processor add: 

    • 2 large ripe avocados

    • 2/3 cup salsa

    • ½ tsp sea salt

    • 1-2 tsp Kirkland’s No Salt Seasoning


    Serve with freshly dehydrated eggplant chips….my husband and I can inhale 2 eggplants (made into chips) dipped into this guacamole. If wish to store eggplant chips…put into air tight container….when ready to eat, may need to re-crisp them in the dehydrator or oven a bit.

  • almond butter cups

    Chocolate Base:

    • 1 C dark chocolate chips or carob chips
    • 5 Tbsp Coconut Manna (coconut butter)
    • Melt / pour into tiny muffin liners (1 T/liner)
    • Refrigerate
    Top Layer

    Mix in food processor:
    • 2/3 C almond butter
    • 7 Tbsp coconut sugar

    Add:
    • 4 Tbsp coconut butter (melted)
    • 1/2 tsp Sea Salt
    • 1 tsp Vanilla

    Put 1 1/2 Tbsp topping on top of chilled chocolate base
    Chill at least 1 hour

    Serve only when ready to eat - these won't last long
  • power packed holiday bars

    4 C. Sprouted/dehydrated Buckwheat Groats

    1 C. Honey

    1 C. Almond Butter

    1 C. Cashew Butter

    1 C. Sunflower Seeds

    1 C. Pumpkin Seeds

    1-2 C. Raw Nuts

    1 C. Raw Coconut

    1 C. Medjool Dates (cut up)

    1 C. Other Dried Fruit: Raisins, Cranberries, Apricots, Cherries, etc.

    Optional . . . Carob or Dark Chocolate Chips

    • • Blend nuts/seeds, dates and nut butters in food processor
    • • Into a LARGE mixing bowl, add the other ingredients.
    • • May have to dig in with your hands.


    If too dry, add more honey

    •  • Press into 11 x 9 pan
    •  • Refrigerate until firm
    •  • Cut into bite-sized squares


    TO SPROUT BUCKWHEAT:

    • • Put buckwheat in bowl; cover with water for 8 hrs.
    • • Drain and put into colander/cover with towel
    • • Place in warm/dark place
    • • Rinse twice a day until the “tails” (roots) begin to sprout and become 1/2” long
    • • Dehydrate to make crisp . . . may dry on the lowest setting of your oven . . . dry until they are “crisp”


    These keep really well in the freezer . . . if they last that long – that is!

    These also make great gifts.

  • autumn vegetable gratin

    Heat oven-400*


    In small heavy saucepan add and heat over low heat until milk begins to bubble at edge:

    -       1 ½ C Milk

    -       1 clove garlic (peeled, smashed)


    Peel another clove garlic, cut in ½- rub cut side around inside of 6 C baking dish (no deeper than 2” deep)

     

    Rub 1 T olive oil over inside of dish


    Peel and cut into very thin slices (mandolin is very useful for this…about 1/8” thick

    -        ¾ pound butternut squash

    -       ¾ pound white potatoes

    -       ½ pound parsnips


    Layer vegetables alternating  and fanning into concentric, overlapping circle


    Season with salt pepper


    Layer 1/3 C. grated Gruyere and 1/3 C grated Pecorino cheeses (or cheese of choice)


    Repeat twice. (total cheese is 1 C each of chosen cheeses)


    Remove smashed garlic clove from warmed milk and pour over vegetables


    Drizzle 1 T olive oil over the top and bake for 50 minutes, until top is browned and bubbly.  (Vegetables will be tender when poked with a knife)


    Cool for 5 minutes before serving


    Serves: 6-8

  • Black bean / pumpkin chili

    In large skillet saute:

    • 1 medium onion, chopped
    • 1 medium sweet yellow pepper, chopped
    • 3 garlic cloves, minced
    • 1 lb hambuger (optional)
    Stir 1n remaining ingredients:
    • 3 cups water
    • squirt of Aminos
    • 1 tbsp Mrs Dash
    • 2 cans (15 oz ea) black beans, drained & rinsed
    • 1 can (15 oz) solid pack pumpkin
    • 1 large can diced tomatoes, undrained (or 10 lg fresh)
    • 2 tsp dried parsley flakes
    • 2 tsp chili powder
    • 1 1/2 tsp dried oregano
    • 1 1/2 tsp ground cumin
    • 1/2 tsp sea salt
    • 1/4 tsp red pepper flakes or dasy of cayenne pepper

  • raw corn salad

    • Peel 5-6 ears of corn
    • Cut corn off cob with sharp knife into bowl
    • mince 1 red pepper
    • mince 1/2 red onion (or to taste)
    • minced celery (2 stalks), optional
    • 1-2 tsp Kirkland's No Salt seasoning
    • 1/2 tsp Himalayan salt
    • Grapeseed vegenaise - enough to blend ingredients
    • Chill / enjoy