Appies,Crackers & Salads

                          Kale Chips

2 bunches of organic green kale

Tear by hand into small pieces

Cheese Dip:

Blend: 1 cup soaked for 2-3 hours raw organic cashews

Garlic 2 medium cloves

pinch of salt

1/8 cup lemon juice

1/3 red star nutrition yeast

1/2 - 1 cup water

blend until creamy

toss kale that has spun in salad spinner into sauce

dehydrate for 8 hours at 105F

Tortilla chips and Nachos

3    cups    corn kernels

1   chopped    yellow bell pepper

¾     cup     flax meal

3   tablespoons   lime juice

1    teaspoon        chilli powder

2    teaspoons     garlic powder

1 ½ teaspoons   salt

1      tablespoon    ground cumin

Black ground pepper

- In food processor, grind all ingredients except the flax meal and black pepper until smooth. Then process again with the flax meal added, making sure it is fully combined.

- Spread the mixture evenly across 2 non-stick dehydrator  sheets and use a knife to lightly score the chips into triangles.

- Grind some black pepper on top of the scored mixture

- Dehydrate at 105 F for 10 hours then peel them off the non-stick sheet and finish drying on the mesh dehydrator sheet until they’re crispy

- Flax meal is flax seed that has been milled in a coffee grinder and blender.

- Thawed frozen corn works really well here but if your using fresh corn kernels you may need to add some agave or other favourite sweetener as the fresh corn tends to turn quite bitter. Start with 3 tablespoons of agave nectar and add extra taste, is needed.

- Place a generous helping of tortilla chips on a plate on top of which  you should add some bean mixture, then some guacamole, sour cream and finally the salsa

- Garnish with fresh coriander.

… And Enjoy!

 Vegetable Crackers

1 cup cherry tomatoes

2 garlic cloves peeled

1/2 bunch of  fresh chives

1 small zucchini chopped

2 handfuls of kale chopped

2 handfuls of spinach chopped

1 tablespoon of freshly squeezed lemon juice

3 tablespoons of olive oil

1/2 cup of of sun-dried tomatoes soaked

1/2 of red onion peeled

1/2 cup of pumpkin seeds ground

1/2 cup of sunflower seeds

1/2 cup of ground golden flaxseeds

Put the cherry tomatoes, garlic, chives, zucchini, kale, spinach, lemon juice, olive oil, sun-dried tomatoes and onion in a food processor and blitz until very finely chopped. Transfer to a bowl, then stir in all the ground seeds until very well mixed. If mixture is to dry to come together, add a little water to achieve a spreadable paste. Using spatula, spread the paste out on the dehydrator sheet to a rectangle about 1cm/ 1/2 inch thick. SLice into 16 squares and dehydrate at 46C/115F for about 15 hours, flipping the peices over halfway through. The Crackers are ready when the are dry on both sides. Store them in a airtight contiainter until needed.

Upscale Kale Salad

2 bunches of kale, wash and destemmed

1 cup raisins or dried cranberries

1/4 sweet or red onion, thinly sliced

1 orange or tangerine, segmented

3/4 cup cashews, roughly chopped, or whole pecans

Sliced bell peppers, grated carrot or parsnip, optional

For the Dressing

1 orange, juiced or the whole orange if you have a good blender

1 small Avocado

2 tablespoons apple cider vinegar

1 small clove garlic, minced or crushed

3 tablespoons agave, or 3 dates soaked and blended with a small amount of water

Pinch of Himalayan salt to taste

Pepper to taste

A dash of coconut aminos, tamari, Bragg's, or nama shoyu

Place all the dressing ingredients in a blender and blend. Taste for seasonings and adjust if necessary.

Place kale in a bowl and pour 1/2 of the dressing on top. Massage dressing into the kale with your hands. You will know when it is ready as the leaves begin to soften quite quickly. Add more dressing as needed to soften leaves. Add raisins or cranberries, onion, orange, or tangerine, segmented, and 1/2 of the chopped cashews. Let the kale mixture rest to marinate in the refrigerator to eat immediately.