Kale Chips

These are one of my favorite snacks. Great when you need something salty to snack on and a healthy alternative to chips. (They do make your house smell a little funky when you bake them, so helpful to burn a candle after.)

1 large bunch kale

1 Tbsp olive oil

1/2 tsp sea salt

Cut kale leaves into bite-sized pieces. Toss with olive oil and sea salt until leaves are evenly coated. Bake in 350 oven for 15-20 minutes or until leaves are crispy and edges are just beginning to brown. (These are one of my favs! Great salty snack and something I try to keep on hand.)

Roasted Beet and Carrot Salad

1 lb red beets, scrubbed, peeled, and thinly sliced

1 lb yellow beets, scrubbed, peeled, and thinly sliced

6 medium carrots, thinly sliced

3 Tbsp olive oil

seas salt and pepper

3 Tbsp orange juice

1 1/2 tsp sherry vinegar

1 1/2 tsp chopped fresh tarragon leaves

3 small Belgian endives, trimmed, halved lengthwise, and cut into 1-inch pieces

4 oz fresh goat cheese, crumbled

1/3 c. chopped toasted pecans

Preheat oven to 450. On a rimmed baking sheet, toss beets and carrots with 1 1/2 Tbsp oil; season with salt a pepper. Roast until tender, 25-30 minutes, tossing halfway through. Let cool 5 minutes.

Meanwhile,in a small bowl, whisk together orange juice, vinegar, tarragon, and 1 1/2 tsp oil; season with salt and pepper. In a large bowl, toss endives with half the dressing, then transfer to a serving platter. Toss beets and carrots with remaining dressing and add to platter. Top with goat cheese and pecans.

Chinese Brussels Sprouts

1 lb Brussels sprouts

1 tsp sesame oil

2 green onions, sliced

1/2 tsp Chinese five-spice powder

1 Tbsp Braggs

Trim Brusssels sprouts, then shred them finely using a large sharp knife or a food processor. Heat the oil and add the sprouts and onions. Stir fry for about 2 minutes without allowing the mixture to brown. Stir in the five-spice powder and Braggs, then cook, stirring, for another 2-3 minutes, until just tender.

Baba Ganoush

(This is a great alternative or addition to serving hummus. It is good with or without the mint.)

2 small eggplants

1 garlic clove, crushed

4 Tbsp tahini

1/4 c. ground almonds

juice of 1/2 lemon

1/2 tsp ground cumin

2 Tbsp fresh mint leaves

2 Tbsp olive oil

salt and pepper

Broil the eggplant, turing them frequently until the skin is blackened and blistered. Remove the skin, chop the flesh roughly and let drain in a colander. Wait for 30 minutes, then squeeze out as much liquid from the eggplant as possible. Place the eggplant flesh in an blender. Add the garlic, tahini, almonds, lemon juice and cumin. Season, then blend until smooth paste. Chop half the mint and stir in. Spoon into bowl, sprinkle the remaining mint leaves on top and drizzle with live oil. Serve with pita.

Lemon Macaroon Cheesecake Tartlet

Coconut Macaroon Crust

1 1/2 c. shredded coconut

1/2 c. cashew flour

1/4 tsp sea salt

2 Tbsp maple syrup

1 Tbsp coconut oil

1 Tbsp date paste

Mix all ingredients together well by hand. Press into 9-inch tart pan. Dehydrate 24-48 hours (I toss it in the oven at 350 for a few minutes or just leave it uncooked). Chill crust in freezer for at least 15 minutes or until ready to fill.

Filling

1 1/2 c. cashews (soaked at least 1 hour)

1/4 c. + 2 Tbsp lemon juice

1/4 c. + 2 Tbsp agave

1/4 c. + 2 Tbsp coconut oil, melted

1/3 c. water

1/2 tsp vanilla extract

1/4 tsp nutritional yeast

1/4 tsp sea salt

1/4 vanilla bean, scraped

2 Tbsp lemon zest

Blend all ingredients until very smooth. Fill crust and chill in freezer overnight. Remove pie from pan. Store in freezer. Remove 15-20 minutes prior to serving.

Creamy Quinoa Tabouleh

2 c. sprouted chickpeas

2 1/2 c. water

1/4 c. tahini

1/4 c tahini

1/4 c. sliced burdock

1/4 c. lemon juice

2 tsp sea salt

1 c. cherry tomatoes, halved

1 Tbsp nama shoyu

2/3 c. mint, chopped

1/3 c. diced cucumber

1/3 c. chopped parsley

1 Tbsp garlic

1 tsp minced jalapeno

1 tsp minced ginger

1/2 c. olive oil

1 c. sprouted quinoa

In a blender combine chickpeas and water. Blend well. Pour the chickpea mix into a fine sieve over the sink. Rinse the chickpea mix and pour it back into the blender. Add the tahini, burdock, lemon juice, sea salt, and blend until creamy. Transfer blender contents into a serving bowl and fold in the cherry tomatoes, 1 Tbsp nama shoyu, mint, cucumber, parsley, garlic, jalapeno, ginger, olive oil, and quinoa. Serve.

Raw Mashed Potatoes

3 c. chopped cauliflower

1 c. cashews

1/2 c. lemon juice

1/2 c. fresh thyme, chopped

1 Tbsp minced garlic

1 Tbsp celtic seasoning

Blend cauliflower using a little lemon juice and add remaining ingredients.

Gravy (this is also great as a salad dressing)

1/4 c. miso

1 Tbsp red wine

1/3 c. chopped onion

1 minced shallot

1 Tbsp minced garlic

1/4 c. orange juice

1/3 c. olive oil

1 Tbsp maple syrup

1 tsp jalapeno

1 Tbsp nama shoyu

1 Tsp minced ginger

1 tsp apple cider vinegar

1/2 tsp sesame seed oil

Combine all ingredients and blend until creamy.

Raw Chili

1 portobello mushroom, finely chopped

1/2 c. minced celery

1/2 c. chopped red onion

1 red bell pepper, finely chopped

1 c. almonds, soaked 4-6 hours

1 c. chopped carrots

1 1/2 c. sun-dried tomatoes, soaked

2 c. water, fresh or from sun-dried tomatoes soaking liquid

1 Tbsp olive oil

1/4 c. nama shoyu

1 clove garlic

2 Tsp fresh oregano

1 Tbsp cumin

1 Tbsp apple cider vinegar

1 Tbsp agave

1/4 tsp cayenne pepper

Place mushrooms, celery, onion, and bell pepper in a large bowl. Pulse almonds and carrots in food processor until a chunky consistency is achieved, add to bowl. Blend remaining ingredients until smooth, add to bowl and mix all ingredients until well combined. Warm in dehydrator prior to serving.

Sour Cream

2 c. cashews, soaked 4-6 hours

1 c. water

1/2 c. olive oil

3 Tbsp lemon juice

1 1/2 tsp. sea salt

Blend all ingredients until smooth.

Guacamole

2 c. avocados

1/4 c. olive oil

1/4 c. chopped green onions

1/2 c. fresh cilantro, chopped

1 tsp minced jalapeno

1/2 c. chopped tomato

1 1/2 tsps sea salt

1/4 c lime juice

In a mixing bowl mash avocado and olive oil with a wooden spoon, and in rapid, circular strokes, whip until fluffy. Fold in green onions, cilantro, jalapeno, tomato, salt, and lime juice.

Thai Salad

2 handfulls mixed greens

1/2 c. finely diced pineapple

1/2 c. soaked, finely sliced sun-dried tomatoes

1 avocado, sliced

Sea salt

Freshly ground black pepper

1/2 red bell pepper, cut into long, thin strips

1/2 c. thinly sliced young coconut meat

1/2 c. chopped curried cashews

1/2 c. creamy thai dressing

Cilantro leaves for garnish

Place a handful of mixed greens int he center of each plate. Top with pineapple, sun-dried tomatoes, and avocado. Season with salt and pepper to taste. Top with red bell pepper, coconut, and curried cashews. Drizzle dressing generously over top just before serving.

Chopped Curried Cashews

3 c. cashews, soaked 1-2 hours, drained, and toasted

1 Tbsp agave

2 tsp maple syrup

1 tsp curry powder

1/4 tsp cayenne powder

3/4 tsp sea salt

In a large bowl, coat dehydrated (or toasted) nuts with agave and maple syrup. Add curry, cayenne, and salt. Mix until well coated. Spread on screens, dehydrate for 2 days. Transfer cashews to a large bowl and separate by hand. Return to dehydrator screens and dehydrate 2 more days (or skip all the dehydrating and toast them for a few minutes.)

Creamy Thai Dressing

3/4 c. sesame oil

1/2 c. nama shoyu

1/4 c. olive oil

1/4 c. lime juice

1 Tbsp maple syrup

3 tsp red chili flakes

1 tsp sea salt

1/4 c. chopped cashews

Blend all ingredients until smooth.