April 25, 2010

1 pear, rough chopped
2 t cinnamon
1/2 t salt
1/2 cup raw agave
1/4 cup pure grade A maple syrup (not technically raw, but used in many raw recipes—use more agave instead if you’d like it to be 100% raw, but the maple gives it a richer flavor)
1 T orange zest
juice of 1/2 orange
1 t vanilla
2 cups soaked raw almonds
1 cup soaked raw macadamia nuts
1 cup pumpkin seeds
1 banana, diced
1/4 cup unsweetened coconut

Soak the almonds and macadamia nuts for at least one hour prior to using.

In a food processor, combine the pear, orange juice and zest, and pulse until chopped. Move to a separate bowl.

Add the macadamia nuts to the food processor, pulse to chop (not mushy, but smaller, even pieces) and add to the pear and orange mixture.

Do the same with the almonds.

Next, in a separate bowl, combine the agave, maple syrup, salt, cinnamon and vanilla and mix thoroughly. Add to the nut/pear mixture and mix well.

Stir in the chopped banana, coconut and pumpkin seeds.

Spread onto Teflexx sheets in an even layer, and use a spatula to break up into larger chunks.

Dehydrate at 115* for 36-48 hours.

Gina says: “It’s worth the wait, I promise.”

Serve with your favorite fresh nut milk or coconut yogurt and berries.

I got this recipe from The Fitnessista:

Carrot Crackers

April 25, 2010

3 cloves of garlic
2 tablespoons ground flax seed meal
1/2 cup almonds (I have also used sunflower seeds and pumpkin seeds since they are cheaper)
salt and pepper
5 small organic carrots

Grind the nuts to make a flour in the food processor.
Grate the carrots (preferably in the food processor).
Combine all the ingredients and process to mix.
Spread the mixture on a teflex sheet on your dehydrator tray and dehydrate at 105* for 10-12 hours.
Flip the crackers after 6 hours and continue dehydrating.
(She usually makes these over night, so she doe not flip them and they come out fine).

I got this recipe from:

Carrot Crackers


September 21, 2009

1 English cucumber, seeded & cut into thin 1” long strips
1/2 lb. jicama, peeled & cut into thin 1” long strips
2 medium carrots, peeled & cut into thin 1” long strips
6 tblspns chopped fresh cilantro leaves
5 tblspns lime juice, preferably fresh squeezed
1 tblspn extra virgin olive oil
1 1/2 teaspoons red pepper flakes
Salt, to taste
Ground black pepper, to taste

Combine cucumber, jicama, carrots, cilantro, lime juice, oil, & pepper flakes and season with salt & pepper.  Toss gently to mix.  Serve immediately or refrigerate for up to 3 days.

Serves 4

Per serving:  80 Calories, 2 g protein, 11 g carb., 4 g fat (less than 1 g sat), 0 mg cholesterol, 2 g fiber, 25 mg sodium