16oz green green juice
blended salad~celery, tomato, cilantro, romaine, 1 red bell pepper, 6 baby carrots,tahini, garlic clove, dash of sesame oil and sesame seeds
1/3 c. veggie chili with a handful of shredded carrots mixed into it
I am dehydrating some kale chips and southwest chipotle crackers and I made some red/green juice
CHEEZY KALE CHIPS
2 heads of Kale, Washed and Torn~SIT ASIDE
3/4 cup Tahini
1/4 cup Tamari
1/4 cup Cider Vinegar
1/2 cup Water
1/4 cup dried onions
1 clove garlic
1 lemon (juice of)
dash of Sea Salt
1/3 cup of nutritional yeast
Blend everything but the kale until it is creamy and pour over kale and massage into it and let it sit for 10 mins.
spread on Teflex sheets and dehydrate at 115 until crispy.
I had some leftover sauce so I cleaned and de stemmed some rainbow chard and used the rest of it on it. I'll let you know how it turns out.
1 bunch of celery
bunch of beet tops
1 bag of spinach
chunk of fennel
Southwest Chipotle Raw Crackers
Pulp from the juice above
handful of shredded carrots
golden flax seeds
southwest chipotle seasoning from Mrs. Dash
sprinkle of salt
soak water for seeds
mixed together and spread on Teflex sheets. Score into the size you want.
I do not measure but I smell the mixture until it has the aroma I desire. I am
dehydrating this along with my kale/chard chips at 115 until partially dry and then turn them over and remove the teflex sheet to desired dryness.
rawpuchinno (water, 1 t. instant organic coffee, almond butter, banana, honey & ice)
15 oz green juice (celery/kale)
blueberries, blackberries & walnuts
salad~10oz romaine with green goddess dressing
rawpuchinno~water/almond milk,dandy blend, almond butter, banana, raw cacao, honey/agave & ice
seed crackers and 1/4 c. hummus