Raw Corn Chips

About this recipe:

These corn chips are the perfect transitional food if you decide to go all raw for a while and they are delicious with some fresh salsa. These crunchy crispy super thin crackers are naturally sweet and I added a little kick to them by adding some chipotle powder and fresh lime juice, feel free to experiment with different spices. Make sure to buy non-GMO, organic corn on the cob. Cut off the kernels by setting the cob with the tip down in a large mixing bowl, this way you are sure to catch all the kernels as you cut from the end to the tip. Corn is high glycemic so better to stay away if you are diabetic of are fighting candida.

You will need a dehydrator for this recipe.

Ingredients:

• 5 c. corn kernels

• 1/2 c. flax meal

• 1 t. chipotle powder (you can also use a jalapeno if you have one)

• juice of one lime

1. Blend all the ingredients in a high speed blender. The finer you blend it, the thinner you will be able to spread out the mixture.

2. Transfer to two dehydrator sheets lined with Teflex, spread as thin as you can.

3. Dehydrate at 105F for about 4 hours until the top is dry. Place an empty tray on top and flip it over to the other side. Remove the Teflex and dehydrate until completely dry.

4. Break in pieces and store in an airtight container.

RAW Cheezy Kale Chips

About this recipe:

Chips are irresistible, we all know that. But with these yummy chips made from kale you won't have to feel guilty about indulging. I wouldn't call it a complete meal but definitely a great snack for any time of the day.

You will need a dehydrator for this recipe.

Ingredients:

• 1 bunch of kale, cut into appr. 3 x 3 inch pieces

• Cashew cheddar cheeze from this recipe

1. Wash the kale and dry in a salad spinner.

2. Transfer into a large mixing bowl.

3. Gently massage the cashew cheeze onto the leaves, spreading it evenly around.

4. Transfer to dehydrator trays lined with Teflex sheets. I spread it out over 3 trays.

5. Dehydrate on 145F for one hour, and lower the temp to 115F for another 6 - 8 hours or until completely dry.

6. Store in an airtight container

Nori Salad Wraps

About this recipe:

My dear friend Sandra came up with the brilliant idea to make these nori wraps when eating salad. Its a super handy way to transport the greens to your mouth. You can basically make it with any kind of salad (or filling) you want, just make sure you dry the ingredients,  you don't want the nori to become soggy.

Ingredients:

• 4 - 6 raw nori sheets

• handful of arugula

• 1 carrot, julienned

• 1/2 of a small cucumber, julienned

• 1 (watermelon) radish, julienned

• 1/2 red bell pepper, julienned

• 1/2 avocado, diced

• 1 heirloom tomato, diced

• some olive oil

• squeeze of lemon

• squeeze of miso mayo

• pepper & salt to taste

1. Prepare the salad by mixing all the ingredients.

2. Lay a nori sheet flat on a dry surface.

3. Scoop a royal portion of the salad on the nori sheet. Make sure to leave some room on the corners (see photo).

4. Fold each corner in, just like an envelope. You can use a toothpick to keep it together.

5. Enjoy right away.

Homemade Hummus Hmmm

About this recipe:

There's nothing more appetizing than some fresh homemade hummus. It serves great as a snack in between meals. Eat it with crackers, carrots or broccoli florets. Hummus is high in iron, vitamin C, vitamin B6 and folate. An excellent source of dietary fiber and protein.

Ingredients:

• 1 c. of chickpeas, either canned or cooked

• 1/4 c. water

• 5 T. lemon juice

• 2 T. (raw or roasted) tahini

• 2 garlic cloves, minced

• 1/2 t. salt

• 3 T. olive oil

• 1 t. paprika

• handful of pine nuts

1. Blend the chickpeas, water, lemon juice, tahini, olive oil and garlic until smooth, about 5 minutes.

2. Add salt to taste. 

3. Garnish with a dash of olive oil, a sprinkle of paprika and roasted or raw pine nuts. 

Cashew Cheddar Cheeze

About this recipe:

We all know that cheese is not the best thing to eat, yet its irresistible. I came across this recipe for a nut 'cheeze' that tasted shockingly close to the real thing. The nutty cheese flavor is accentuated by nutritional yeast, which is safe to eat when you have candida. It is a great source of B complex vitamins and amino acids. Nice to spread it on a cracker...or two.

Ingredients:

• 1/2 red bell pepper

• 1/4 c. filtered water

• 1 c. raw cashew nuts

• 1 T raw tahini

• 2 T nutritional yeast

• 1.5 t. high mineral salt

• 2 t. union powder

• 1 clove of garlic

• 2 T lemon juice

1. Blend in a blender with an S blade until a smooth consistency. Add more water if it feels too thick.

2. Store in an air tight container for up to two weeks, although it probably won't last that long.

Gluten Free Pizza Pesto

About this recipe:

I never thought making pizza was so easy, I always thought about having to flip up pizza dough above my head but is as simple as just following the instructions on the box. Finally you can decide what exactly what you put on it. Here's a simple pizza pesto.

Ingredients:

• 1/2 box (11 oz.) of pizza mix

• couple of scoops of arugula pesto, to learn how to make it click here

• green veggies to your liking, I used broccoli and sautéd spinach

• 6 sun dried tomatoes, soaked for 2 hrs, sliced finely

• your favorite pizza topping, I used feta but you can easily use a vegan cheese

• pine nuts

• pepper to taste

1. Prepare the pizza dough according to the box. My box told me that one whole box would yield two pizzas. Because I like my dough super thin, I decided to half it. Make sure to half all measurements accordingly. In the end I had enough dough for two thin crust pizzas.

2. After the dough has risen, split it in half. Drop one half on a greased pizza sheet. Spray some canola oil spray on your hands and press the dough out into a nice pizza bottom. Just make sure to make the outside a bit thicker.

3. Drop the pesto on the pizza bottom, spread out evenly with a spatula.

4. Decorate with your veggie toppings. 

5. Sprinkle with the cheese of your choice, sprinkle pine nuts.

6. Bake according to the directions on the box. Mine took 12 minutes at 450F.

7. When done remove from oven, let it cool for just a minute. Score with pizza roller.

8. Refrigerate left overs.

Will make two 13 inch thin crust pizzas.

Raw Spicy Flax Crackers

About this recipe:

These raw crackers are the bomb, they travel well and will keep for a long time under airlock. They are full of essential fatty acids. Recipe easily doubles or triples. I got it from a book called 'Raw Food, Real World'.

This recipe requires a dehydrator.

Ingredients:

• 1 c. raw sunflower seeds, pre soaked 1 hr or more

• 1 c. raw almonds, pre soaked 2 hrs or more

• 1/2 c. sun-dried tomatoes, pre soaked 1 hr or more

• 2  red bell peppers, cored and finely chopped

• 1 jalapeno pepper, cored and finely minced

• 2 c. raw flax seeds, finely ground

• 1/2 c. lime juice

• 1 T. cumin powder

• 1 T. chili powder

• 1 T. mineral salt

• 2 large handfuls of mixed fresh herbs, finely chopped

1. In a food processor, place sunflower seeds, almonds and tomatoes. Pulse to chop.

2. Add the red bell pepper and jalapeno, flax seed, lime juice and spices. Combine well.

3. Add fresh chopped herbs.

4. Using a silicon spatula, spread the mixture out thinly onto four dehydrator trays lined with Teflex sheets.

5. Dehydrate at 115F for 6 to 8 hours, or overnight.

6. Flip the sheets over, peel away the liners. Score with a pizza slicer.

7. Dehydrate for another 6 hours until crispy dry.

8. Store in airtight container.

Gluten Free Crackers

About this recipe:

These where copied from my favorite brand of GF garlic crackers. But why pay $5.99 for a little bag when you can bake unlimited amounts them!

Preheat the oven to 250F.

Ingredients:

• 3/4 c. amaranth or millet flour

• 1/4 + 1/8 c. brown rice flour

• 1/8 c. arrow root powder

• 1/4 c. flax meal

• 1 t. baking powder

• 2 t. mineral salt

• 1/4 c. virgin olive oil

• 1 c. filtered water

• optional: your favorite spice / herb such as garlic powder

1. Using a fork, mix all ingredients (except spices) together in a large mixing bowl. 

2. Take a silicon spatula and spread dough out as thin as you can on two large cookie sheets that have been spritzed with a little canola oil spray. 

3. Sprinkle with a royal amount of your favorite spice.

4. Bake for about 30 to 40 minutes at 250F. You will see when they are done because they will no longer stick to the baking sheet.

5. Break in artisan pieces. If you want clean cuts, I suggest scoring the dough with a pizza roller about 10 minutes into baking.