Prep Time5 Minutes
Cook Time8 Hours
RECIPE NOTESApple Chips! are a great snack idea! I made half with cinnamon and half without.
Slice thinly with a mandoline. Place on non stick, lined dehydrator tray and dehydrate at 120 F until crisp approx. 8 hrs. I leave the peel on for the extra nutrition plus as an added bonus it’s easier!
Tofu Tzatziki with Cucumber Wedges
You will need:
1 pkg Medium Firm Tofu
1 clove of fresh garlic
Juice of one lemon or lime
2 tbsp nutritional yeast
1-2 tsp dry dill
1/2 a cucumber chopped
1-2 tsp dry parsley
2 tsp onion powder
2 tsp garlic powder
Salt to taste
Dash of maple syrup
1-2 English Cucumbers halved and cut into wedges.
Sprinkle with dill and paprika.
Blend in a high speed blender until smooth.
This is also amazing on falafel, cooked legumes, as low fat mayonnaise replacement or as a dip for crudités.
The holy grail of healthy snacking. I like to keep mine low fat and in order to do so you have to make them yourself!
You will need:
1 large bunch of fresh kale or 2 small
4 clove fresh garlic
1 cup sundried tomatoes
2 fresh tomatoes
2 tbsp soaked pumpkin or sesame seeds
Juice of half a lemon (seeds removed)
1 small/medium red onion
1 cup of corn
6 pitted medjool dates
1/2 tsp of pink Himalayan salt
1 tsp cayenne powder
1/4-1/2 cup water if needed
Destem, wash and spin dry the kale. Rip into chip size pieces. Place into an extra large bowl.
Place the rest of the ingredients into the blender. Blend until a thick smooth paste forms.
Pour over the Kale and mix until each leaf is well coated.
Put on dehydrator sheets and dehydrate at 115 F until crisp! This is enough to fill 8 trays and will yield approx 8 cups of chips.
That adorable moment when your bird photobombs your food shoot xoxo Romeo has been super affectionate lately. He knows how to escape his cage even when the doors are tied shut and everything seems secure! I always take food pics in the bird room of my house (also my contemplation/reading room ha ha). Too cute not to share as he is a lovely bird, but his flock mates are more shy.
This morning I was snacking on my favourite dessert & knew the world needed to know about it. Medjool dates stuffed with coconut butter OMG, IT’S PURE FOOD HEAVEN. Although dates stuffed with Brazil nuts are a close second.
Just open the date, remove the pit and fill with the coconut butter. Eat and enjoy!
To make your own coconut butter:
Process fresh coconut meat in a food processor until finely shredded. Dehydrate at 115 F until dry. Blend until smooth and creamy. If you want a pure white coconut butter be sure to peel the coconut meat before processing. You can also use unsweetened coconut and blend until creamy. Or buy it already prepared. Coconut butter hardens at room temperature and has the consistency of white chocolate or halva.