Heirloom and Sundried Tomato Flax crackers (raw vegan!)

I’ve been a bit intimidated by making raw vegan crackers but this was easier than I thought.  I used already ground up flax seeds as the base and flavored them with beautiful heirloom tomatoes from Fully Belly farms and some Trader Joe’s sundried tomatoes infused in olive oil.  I tend to like things crunchy so I dehydrated them for 12 hours until they became cracker-like (still somewhat on the softer/chewier side), though if you would like it to have more bread-like texture, you can pull them from the dehydrator after 8 hours.  These are best topped with something like avocado or pesto which balances the crackers nicely.

Ingredients:
1. 1 cup of ground flax seeds
2. Optional: 1/4 cup of other seeds of your choice – I used hemp (you can use sesame, pumpkin, sunflower, etc.)
3. 1 small heirloom tomato, chopped
4. 1/4 cup sundried tomatoes packed in oil
5. a few basil sprigs
6. 1 garlic clove chopped
7. 1 tbsp olive oil
8. Sea salt – as much as you like

Directions:
1. Line dehydrator trays with parchment paper
2. Place all ingredients in food processor and process until it turns into a doughy consistency
3. Evenly spread the dough on parchment (spatula helps!)
4. Dehydrate at 110 degrees for 4 hours.  Remove from tray and cut into sizes you like.  Remove parchment paper, flip over and dehydrate 4-8 more hours until you get the consistency you like.

Serving suggestions: Top with pesto and sundried tomatoes, hummus or avocado 🙂

Curly beet apple medley

Today I was feeling in the mood to make something extra colorful.  Beets never disappoint in the color department so I took my beloved spiralizer (best new kitchen tool of 2014) and made curly beets and apples, chopped up some carrots, and threw some dried sour cherries and freshly crushed walnuts on top. Then I mixed together a quick dressing with olive oil, Meyer lemon, coconut sugar, salt and pepper.

Ingredients:
1. 1-2 medium beets
2. 1 apple (I used granny smith but you can use whatever varietals you have)
3. 1 carrot or a few baby carrots, chopped
4. handful of walnuts
5. handful of raisins or dried cherries

Dressing:
1. 2 tbsp olive oil
2. 1/4 Meyer lemon (or regular works too)
3. 1 tsp coconut sugar or honey
4. salt + pepper to taste

Directions:
1. Peel beet and apple
2. Place beet and apple through spiralizer to create thin spirals. Place in bowl.
3. Top with chopped carrots, walnuts and raisins or dried cherries.
4. Mix together dressing and drizzle on top of salad.

Note: This recipe was inspired by, though significantly adapted from, “Raw Beet Slaw” recipe in Roots cookbook (a really beautiful cookbook for those who want to explore cooking with root veggies).

Zucchini pasta with spicy tomato sauce & tahini turmeric spiced salad

My dear friend Lisa was kind enough to gift me my very first food processor, which has been great for making faux cheese crumbles (from nuts) and lots of different sauces and dips.  Today I made a quick zucchini pasta with spicy tomato sauce and salad with tahini turmeric dressing:

Zucchini Pasta with Spicy Tomato Sauce
Ingredients:
1. 1 medium zucchini
2. 1 tomato
3. 1 garlic glove
4. 1 tbsp of spicy salsa (I had some chipotle salsa on hand, if you don’t have any you can just add cayenne or other hot spice if you want to make it spicy)
5. 1 tbsp olive oil
6. salt + pepper
Optional: Nut cheese topping:
1. 1/2 cup macadamia nut or walnut
2. 2 tbsp nutritional yeast
3. sea salt to taste
Directions:
1. To make the zucchini pasta, put the zucchini through a spiralizer (Here is the one I use that I love).  Set pasta aside in a bowl.
2. To make the sauce, put ingredients 2-5 in a food processor and pulse until you get to the consistency you like.  I like mine a little chunky. 
3. If you want to make the nut cheese, put nut cheese ingredients in food processor and pulse until you get to a crumble consistency.
4. Assembly: Top zucchini with pasta sauce and nut crumble.  I have ring molds now that I like to play around with so I tried stacking mine here. 
Tahini Turmeric Salad
Ingredients:
1. Mixed greens of your choice.  I like organic girls super greens. 
2. Shredded carrots
3. Any other toppings you want 🙂
Dressing:
1. 1 tbsp olive oil
2. 1 tbsp tahini
3. 1 tbsp Bragg’s amino acids (soy sauce like alternative) 
4. 1/2 tbsp turmeric powder
Directions:
1. Arrange you salad as you wish and whisk all the dressing ingredients together in a small bowl.  Top the salad with the dressing and enjoy.

Coco bliss balls

I’ve been drinking a lot of young thai coconuts lately and playing around with different recipes where I can use all the luscious raw coconut meat.  These creamy, decadent raw vegan treats are a great protein packed sweet indulgence.

Ingredients: 
1. Fresh coconut meat scooped out of a young thai coconut: ~1 cup or meat from 1 young thai coconut 
2. 2 tbsp almond butter
3. 2 tbsp cashew butter
4. 2 tbsp maple syrup
5. 1 tbsp cinnamon
6. 1/2 tbsp vanilla extract
7. Sea salt to taste
8. Optional for added crunchy texture: raw cacao nibs (~1 tbsp) and/or 1 tbsp coffee beans 
Toppings – all optional – play around with what you like – Note dry toppings (e.g. shredded coconut, granola, sesame seeds, sunflower seeds etc.) help grip the gooey blended cream.
1. Shredded coconut: 1/4 cup
2. Seeds of your choice (hemp, sesame, chia, sunflower): 1/4 cup
3. Granola: 1/4 cup
Instructions:
1. Blend ingredients 1-8 until smooth in a blender or food processor
2. On a plate or cutting board, lay out the dry toppings
3. Scoop out the blended cream and immediately put in dry toppings – shape into balls (or other shapes if you like!)
4. Put in freezer for 20 minutes to set
5. Enjoy!!! Warning – these can induce spikes of very positive energy and even giddyness!

Tahini Tumeric Kale Chips

I’ve been reading about the health benefits of tumeric (see here) and decided to make an extra healthy batch of kale chips infused with all the medicinal properties of tumeric.


Ingredients:
1. Curly kale- 1 bunch
2. Olive Oil (garlic or regular)- 2 tbsp
3. Tahini (roasted or raw – I buy 365 brand from Whole Foods) 2-3 tbsp
4.1 tsp. Braggs amino acid OR sea salt
5. 1 tbsp tumeric
6. 1/2 tbsp sweetner of your choice e.g. honey, agave, maple, date/coconut sugar
7. 1/2 cup nutritional yeast
8. Optional toppings for added crunchy texture: 1 tbps sunflower seeds and or chia seeds

Prep:
1. Wash + cut kale into chip-sized pieces and place in large bowl.
2. In a small bowl, mix together ingredients 2-6 above. Whisk it until  fully blended in with other ingredients
3. Pour wet mixture onto kale and massage into kale pieces.
4. Sprinkle 1/2 cup of nutritional yeast on top and massage into kale.
5. Dehydrate on 160 for 4 hours, or lower heat setting for longer if you observe raw food heat levels.  Note if you don’t have a dehydrator and are thinking about getting one, do it!!!!  It’s only ~$60 and if you are buying $6 kale chips regularly, this pays off quickly.  Mine is this model and I love it:  Nesco dehydrator

Cashew Maple Lemon Kale Chips

Prep time: 10 min

Total time: 2-4 hours dehydration depending on heat setting
Ingredients:
1. Curly kale- 1 bunch
2. Olive Oil- 2 tbsp
3. Cashew butter- 2 tbsp  (This can be a little expensive but is so tasty! The cheapest I’ve found is Whole Foods’ 365 brand.) – 
4. Maple Syrup – 1 tbsp
5. 1/2 lemon
6.1 tsp. Braggs amino acid OR sea salt
7. Dash of hot sesame oil or powdered cayenne pepper for a spicy touch 
8. 1/4 cup Nutritional yeast 

Prep:

1. Wash + cut kale into chip-sized pieces and place in large bowl.
2. In a small bowl, mix together ingredients 2-7 above. Whisk it until cashew butter is fully blended in with other ingredients
3. Pour wet mixture onto kale and massage into kale pieces.
4. Sprinkle 1/4 cup of nutritional yeast on top and massage into kale.  
5. Dehydrate on 160 for 4 hours, or lower heat setting for longer if you observe raw food heat levels.  Note if you don’t have a dehydrator and are thinking about getting one, do it!!!!  It’s only ~$60 and if you are buying $6 kale chips regularly, this pays off quickly.  Mine is this model and I love it:  Nesco dehydrator
6. Store in airtight bag or container.  I tend to find that even storing them well they taste best within 1-2 days of making them.  
Enjoy!!!!