Spicy Pumpkin Seeds

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Ingredients: 3 cup soaked organic raw pumpkin seeds ¾ cup coconut amino acids 2 tsp cumin 1 ½ tsp chili powder ½ tsp smoked paprika 1/8 to ¼ tsp cayenne pepper Salt to taste Directions: Place all ingredients in a shallow dish and mix to coat the pumpkin seeds. Pour onto 2 non-stick dehydrator trays with paraflexx sheets Place in dehydrate at 115 for hours for 4-5 hours, the remove the paraflexx sheets and place seeds on the perforated sheets. Continue dehydrating for another 4-5 hours, or until the seeds are dry and crunchy. Enjoy! NOTE: If you desire more […]

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Nori Crisps

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Phase 1 Makes 16 Crisps   1 Cup Cashew Ranch Sauce (recipe included) 4 Sheets Raw Nori   Cashew Ranch Sauce Makes 1 Cup 1/2 Cup Raw Cashews 2 Tablespoons Fresh Lemon Juice 2 ½  Tablespoons Olive Oil 1/2 teaspoon Himalayan Salt or Transformational Salt 1/8 teaspoon Hing (optional) 1/2 Tablespoon Dried Parsley 1/2 Tablespoon Dried Sage 1/2 Tablespoon Dried Oregano 1/4 Cup Purified Water Blend all ingredients except dried herbs until smooth, adding additional water (by the Tablespoonful) if needed to run the blender. End result should be thick and spreadable. Add herbs and gently blend in until incorporated. […]

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Almond Yogurt

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1 Cup Raw Almonds, presoaked, rinsed, and peeled 1 Cup Purified Water 1 Tablespoon Lemon Juice Blend together until smooth.

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Sauerkraut

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4 C green cabbage, shredded 2 C Napa cabbage, shredded 2 T ginger, grated 1 T raw white miso 2 t whole caraway seeds Spoon mixture into crock or gallon glass container. Pound mixture to release juices and remove all air. Top off (to cover cabbage) with a little water if mixture is dry. Cover with outer cabbage leaves to create a tight seal with edge of container. Set a plate on top of cabbage leaves and weigh down with suitable-sized rocks (or other object). Leave Sauerkraut in warm (60–70ºF) place for 5 days. Do not uncover during this period. […]

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Sun Burgers

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1 C walnuts, soaked 1 C almonds, soaked 1 C pine nuts, unsoaked 1/2 C olive oil 1/2 C water 2 celery stalks, finely chopped 2 T thyme, chopped 3 T sage, chopped 2 T marjoram, chopped 1 t fresh ginger, chopped 1 t cayenne 2 t Celtic salt Homogenize nuts or blend with olive oil and water until very smooth. Sir in celery, chopped herbs, and remaining ingredients. Cover a counter top with plastic wrap and place dough on it. Cover the dough with another layer of plastic wrap, and with a rolling pin, roll the dough to H” […]

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Spicy Southwestern Jerky

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Vegetables: 4 Red Bell Peppers 2 Eggplants 1 Medium Butternut Squash 10 Zucchini Marinade: 1/2 C Olive Oil 1/4 C Lemon Juice 1 T Celtic Salt 1 1/2 T Chili Spice Powder 1 t Cayenne Pepper 1 t Paprika Blend marinade in high-power blender until ingredients are thoroughly mixed. Peel and slice vegetables into 1/2″ thick strips. Massage liquid into veggies, ensuring that both sides of each vegetable are covered with liquid. Place into shallow, rectangular dish (a casserole dish works well) and cover with marinade. Store in the refrigerator for 24 hours to allow time for the flavor to […]

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Cashew Ranch Dressing – Phase 1

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Makes 4 cups 2 Cups Raw Cashews 1/2 Cup Lemon Juice 2/3 Cup Olive Oil 1 1/2 teaspoon Himalayan salt or Transformational salt 1/4 teaspoon Hing 2 Tablespoon dried Parsley 2 Tablespoon dried Sage 2 Tablespoon dried Dill 1-2 Cup filtered Water, depending on the desired thickness   Blend all ingredients except olive oil and dried herbs until smooth. Add olive oil and herbs, gently blend in until incorporated.

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Chipotle Tomato Crackers – Phase 1

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3 Cups Fresh Tomatoes 1 ½ Cup Golden or Brown Flax Seeds 1 teaspoon Himalayan salt or Transformational salt ¼ teaspoon Kelp Powder (optional) ¼ teaspoon Chipotle Powder ¼ teaspoon Smoked Paprika ½ teaspoon Ground Cumin In a blender blend together tomatoes, salt, and seasonings.  Stir in flax seeds and refrigerate until liquid has been absorbed (4-6 hours). You should have a thick, spreadable dough (if not, stir in additional flax seeds or freshly ground flax seed meal by the Tablespoon). Spread evenly onto dehydrator trays using non-stick sheets. Score the tomato-flax spread into squares or triangles with a table […]

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Black Olive Pate – Phase 1

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Black Olive Pate – Phase 1 1 Cup Raw Sunflower Seeds 1 ½ Cups Raw Tahini* 6 Cups Zucchini 1/2 Cup Olive Oil ¼ Cup Filtered Water 1/2 Cup Lemon Juice 1 Cup or 1 Bunch Parsley, chopped     1 Cup Black Kalamata Olives, pitted 1 Cup Fresh Basil, chopped ½ teaspoon Black Pepper 1/8 teaspoon Cayenne 1/8 teaspoon Hing 1 teaspoon Salt   Alternative Option: rather than salt plus ¾ cup of olives-use 11/4 cup olives & ¼ cup olive brine Place all ingredients in a food processor and incorporate very well together to form a pate.   *To […]

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