Idiomas disponibles
Idiomas disponibles
Matt's recipe Onion Bread Crisp,
(Courtesy of Matt Amsden, RAWvolution)
Kristina's recipe Zucchini Chips
with Marinara Dip,
(Courtesy of Kristina Gabrielle
Carillo-Bucaram, founder of
Fully Raw and Rawfull Organic)
Christy's recipe Pumpkin Nut Cakes
and Caramel Cashew Cream,
(Courtesy of Christy Smith,
Nutrition Therapist, Whole to Healthy)
ONION BREAD CRISP
What you'll need:
1 large yellow onion
2 cups ground flaxseeds
2 cups ground sunflower seeds
3/4 cup coconut aminos or Nama Shoyu (*not gluten free)
3/4 cups cold pressed extra virgin olive oil
Lets get started!
• Peel and halve the onions.
• In a food processor, cut the onions using the slicing blade.
• Transfer the cut onions to a mixing bowl, add the remaining ingredients, and mix until the
ingredients are thoroughly combined.
• Evenly spread 1 ½ cups of the mixture on an Excalibur dehydrator tray lined with a
Paraflexx® sheet.
• Dehydrate at 100°F/38˚C for 36 hours, removing the Paraflexx® sheet after the
first 24 hours.
• Once dehydrated, cut into 9 equal pieces (2 cuts horizontally, 2 cuts vertically).
• Makes about 2 ½ trays
ZUCCHINI CHIPS WITH MARINARA DIP
For Zucchini Chips:
2 - 4 zucchinis
Preparing the Zucchini Chips:
• Slice the zucchini into slices with a knife or with a mandolin.
• Place the slices in your Excalibur dehydrator and leave in for as long as desired.
• The longer that you leave the slices in the dehydrator, the more crisp they become.
• These "chips" were left in the dehydrator about 6 hours on a low setting of about 105˚ to
115˚F (41˚ to 46˚C).
• Once done, organize them beautifully on a platter and get ready to make your marinara!
For Marinara:
1-2 ripe fresh tomatoes
3 stalks of Swiss chard
Juice of 1/2 Lemon (Optional)
1/2 cup fresh cilantro
Preparing the Marinara:
• Place all of your ingredients into a food processor and process until you achieve the
desired consistency.
• Serve and enjoy!
PUMPKIN NUT CAKES
½ cup raw pumpkin seeds, soaked 4-6 hours
½ cup raw walnuts
½ cup raw pecans
• Pulse your ingredients in the food processor until the mixture holds together when pressed
against the side of the bowl.
• Dump out onto waxed paper and flatten/roll out to about ¼" thick.
• At this point you could cut them into circles with a cookie cutter.
• Place on Paraflexx® sheets in your Excalibur dehydrator at 115˚F/46˚C for 6 hours, flipping
half way through. You can also place them on the regular dehydrator screens after 3
hours for a drier texture. These can be dehydrated for longer, depending on what texture
you want. The longer they are in the dehydrator, the crunchier they become.
• These cakes store very well. You could make them days ahead, or even freeze them for
a future event.
Caramel Cashew Cream
1 cup raw cashews (soaking not necessary)
¼ cup date paste
1 tbsp. maple syrup or raw agave
• Blend all the ingredients in your high speed blender until smooth, but still thick.
• You can always add more spices or sweetener to this until it suits your taste buds.
• This can be stored in the refrigerator for 3-4 days before use.
1/2 cup fresh basil
1/4 cup of fresh oregano or thyme (optional)
1/2 red bell pepper for an added kick (optional)
Celtic sea salt to taste
2 medjool dates
½ tsp. pumpkin pie spice
¼ tsp. Celtic sea salt
2 tsp. maca powder
2-3 tbsp. filtered water, until
desired consistency
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