Supergreen Crackers:
Soak overnight
1 Cup raw almonds
½ Cup raw walnuts
½ Cup sunflower seeds
In morning drain and rinse.
Process in food processor and transfer to a bowl.
Blend all ingredients in food processor adding one at a time:
1 stalk of celery cut in pieces
2 med. carrots chopped
2 zucchini chopped
½ Cup chopped cilantro or parsley
½ cup sun-dried tomatoes soaked or 1 chopped tomato
½ Cup raw organic Tahini
1 garlic clove chopped
Juice of ½ of a lemon
1 Tablespoon Nama Shoyu soy sauce or wheat free tamari, or Coconut aminos
1 ½ teas. oregano or Italian seasoning
1 teas. Himalayan salt
¼ Cup Green Powder such as Amazing Grass SuperFood or Organic Wheat Grass powder, Supergreen or any dehydrated greens

After all ingredients are chopped fine, add the Green SuperFood along with nuts and blend
Spread onto  dehydrator sheets approximately ¼ inch thick. Score to desired shape. Dehydrate at 105 degrees. After a few hours slice into small pieces and turn over.
Finish dehydrating 4-24 hours or until crispy. Enjoy!

Super Power Chia Bread

Vegan, gluten-free, oil-free, nut-free, soy-free.

Thick, hearty, and dense – this isn’t your average slice of bread! Packed with 9 grams of protein and over 7 grams of fibre per slice, this bread will keep you going for hours.

Inspired by Endurance Crackers.

Email, text, or print this recipe

Ingredients:

• 1/2 cup chia seeds
• 1/2 cup raw sunflower seeds*
• 1/2 cup raw pumpkin seeds
• 1/2 cup gluten-free rolled oats, ground into a flour
• 1/4 cup raw buckwheat groats, ground into a flour (or more oat flour)
• 1 tsp dried oregano
• 1 tsp sugar
• 1/2 tsp dried thyme
• 1/2 tsp fine grain sea salt
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1 cup water

1. Preheat oven to 325F and line a 9-inch square pan with two pieces of parchment paper, one going each way.

2. Add rolled oats and buckwheat into a high-speed blender. Blend on highest speed until a fine flour forms.

3. Add all dry ingredients into a large bowl and stir well until combined. Stir in the water and quickly scoop this mixture into your prepared pan. Spread it out with a spatula as evenly as possible. You can use lightly wet hands to smooth it down if necessary. Sprinkle the bread with Herbamare or fine grain sea salt before going into the oven.

4. Bake at 325F for about 25 minutes, or until firm to the touch. Let cool in the pan for 5 minutes and then lift it out and transfer it to a cooling rack for another 5-10 minutes. Slice and enjoy!

Notes: 1) I made a batch without sunflower seeds and it still turned out great. I’m sure you can play around with the seeds (or even add nuts!) and reduce them if desired. 2) A reader successfully made a batch using brown rice flour and quinoa flour- I’m sure you can play around with the flours too. 3) I’m not yet sure how long this stays fresh for – my guess is a couple days. However, I expect it should freeze well, but I have yet to try it. I’ll update this when I do and be sure to leave your own tips in the comments section!

2 c. almonds, soaked overnight
1/2 c. chopped fresh cilantro
1 tsp. cumin
3 dates, soaked for 20 minutes
1 tsp. coriander
1 tsp. salt
Puree in food processor, shape into rounds and dehydrate 6 hours, turn
and dry another 6 hours.

Vegan Enchiladas

http://kriscarr.com/recipe/vegan-enchiladas/

http://kriscarr.com/recipe/vegan-enchiladas/

by Marlena Torres, C.N.

-3 Ezekiel brand sprouted corn tortillas – or do it raw with lettuce leaves as the tortilla, raw yam, blended, and coconut aminos, instead of soy saucen-D

Oh I would just use zucchini and mushroom but her vegan cheese sauce looked doable.  – M

Enchilada Filling
-1 regular sized sweet potato, baked (this comes to about 1 cup mashed sweet potato)
-1 tablespoon shoyu or tamari
-1 teaspoon cumin
-1 teaspoon coriander

Cheesy Bell Pepper Sauce

-1 red bell pepper, seeded and cut into strips
-Half a cup of nutritional yeast
-The juice of half a lemon
-1 small clove garlic
-A tiny pinch of cayenne (optional)

Make the filling: Remove the peel from the baked sweet potato and then mash up the potato with a fork. Mix the baked sweet potato and spice and shoyu.

Make the cheesy bell pepper sauce: Blend all ingredients together until smooth.

Dip the tortillas in boiling water with tongs just for a quick second. This will make the tortillas pliable.

Fill the tortilla with sweet potato mixture, and fold the tortillas together. Place them seam side down on a plate.

Line the enchiladas up, side by side, and then pour the Cheesy Bell Pepper Sauce on top.

Garnish with diced avocado, if you’d like, and enjoy!

This is an easy, flavorful bread than can be used to make sandwiches, to dip or to eat alone. This is an easy recipe for variations!Eat with everything:with hummus, tomatoes, avocado or a salad!

Sprout 2 c. spelt by soaking seeds overnight in water, then pouring off and letting sit on the counter. Rinse and drain again that evening, then the morning and evening of the next day, until you see little sprous.

1. Put everything in the food processor and process until creamy with a few little chunks inside. (if you like it that way.)
2. Spread mix over a Teflex sheet and repeat until all of mixture is used (I usually end up using 2 sheets). Score into 9 equal pieces (2 cuts horizontally, 2 vertically, to make 18 pieces.)
3. Dehydrate at 100°F for 24 hours. Flip and return to dehydrator for 12 hours. (Double the time for crackers, or more, until crispy.)

Onion Bread or Crackers

on youtube -http://youtu.be/Go8420x8iR0

Servings:

This is an easy, flavorful bread than can be used to make sandwiches, to dip or to eat alone. And a great recipe for variations !Eat with hummus, tomatoes, avocado or a salad!

Based on a recipe by Matt Amsden in RAWVolution. I’ve made a few changes: the paste to onion ratio has been boosted for a thicker consistency and used Coconut Aminos instead of Nama Shoyu for a less salty taste.

1. Peel and half the onions. Pulse just a few times in the food processor, before it becomes mush.
2. Place onions in large bowl and mix with rest of ingredients until thoroughly combined.
3. Spread mix over a Teflex sheet and repeat until all of mixture is used (I usually end up using 2 sheets). Score into 9 equal pieces (2 cuts horizontally, 2 vertically, to make 18 pieces.)
4. Dehydrate at 100°F for 24 hours. Flip and return to dehydrator for 12 hours. (Double the time for crackers, or more, until crispy.)

Adapted from the book, “The Whole Health Warrior,” by Dr. Mike Chaet, This dipping/coating sauce makes an “Oh, my gosh” delectable salty snack. For those craving a perfect crispy-something or quick pick-me-up, for kids and adults, this is the perfect idea. What a great food to have around to keep you from eating unhealthy, fat- and sugar-filled foods! Add your own tasty herbs for a difference in taste.

on youtube- http://youtu.be/XIHixaBGpdE

Ingredients:

1 red (or yellow) bell

4 T. brazil nuts (or pecans)

the juice of 3 limes

2 T. nutritional yeast (not raw)

2 tsp. chickpea miso (or coconut aminos)

pinch chili pepper flakes

2 tsp. turmeric

options: 1/2 tsp. garlic powder

juice of 1/2 orange

1 T. olive oil

1/8 tsp. salt

Instructions:

Combine all in a food processor until it makes a nice sauce. Coat or dip veggies of choice. If you like crunchy veges, dehydrate onion rings for 18 hours at

105 degrees, and kale/greens for 12 hours.

Happy Crackers – adapted from MyNewRoots
Cracker Dough
2 cups cooked or sprouted brown rice
2 cups sprouted quinoa (Soak seeds one day, sprout 1 -1.5 days)
2/3 cup unhulled sesame seeds, soaked 40 minutes in water
½ cup flax seeds, soaked at least 20 minutes
2 Tbsp. coconut aminos
1 tsp. sea salt
3 Tbsp. flax oil

Directions:
1. Soak sesame seeds 40 minutes.
2. Place flax seeds in a bowl and cover with ½ cup water. Let soak for at least 20 minutes. At this time you can prepare everything else.
3. Blend all ingredients in a food processor until a dough is created – it should form a ball in the food processor (add water if too dry, one tablespoon at a time).
Spread on parchment paper on dehydrator sheets very thin, with holes in the batter, and score with a knife into crackers shapes: triangles, squares or circles! Flip the sheets at 12 hours.Dehydrate at 105 degrees for 24 hours or until crispy.

Sun-dried tomato herb crackers
I had these at a raw food potluck last night, and told Ann they were the best raw crackers I’ve ever had, and that they tasted like pizza!
And I’ve had alot of raw crackers! Thanks for the recipe, Ann!

5 c. walnuts, soaked
5 c. diced zucchini
1 large handful sun-dried tomatoes, soaked at least an hour
1 small handful oregano
4-5 green onions
3/4 c flax seeds, ground (or not)
1/2 c. hemp seeds
1/3 c. lemon juice
1/3/ c. nutritional yeast
1/4-1/2 c. water
1 Tbs. sea salt

Process walnuts to a fine texture but not a paste. Transfer to bowl. Add zucchini with tomatoes, herbs, green onions and grind well. Add to walnut bowl. Add flax, hemp, lemon, yeast and stir to combine. Add water to form a sticky dough, season with salt. Dehydrate.

http://rawfooddetoxinfo.com/raw-banana-muffin-recipe/

“The muffins will come out moist and naturally sweet with a little bit of a crunchy texture from the nuts. For a richer texture, you can add some raisins, walnuts or even some carrot shavings (or pulp from carrot juice). The possibilities are endless and so is the guilt! The more healthy ingredients you add, the more nutrient rich these muffins will be.

If you do not own a dehydrator, some toaster ovens are equipped with a dehydrator option. Or, you can “bake” these on the lowest oven temperature your oven will allow. My oven will not go lower than 200 degrees. Anything heated over 118 degrees is not considered raw. However, if you do bake these on low temperatures, they will still be a healthier muffin than the supermarket varieties that contain additives, preservatives and unhealthful oils and fats.

When I am forced to “bake” raw dishes in the oven, I cut the time needed if I was to dehydrate in half. You just need to keep an eye on them to be sure that they don’t dry out.”

Ingredients:
1 tablespoon raw whole golden flax seeds, ground into a meal in a coffee grinder or small food processor
¼ cup raw oat groats, ground into a powder/flour
¾ cup raw organic almonds, ground into a powder/flour
Dashes of cinnamon and nutmeg
3 tbsp water
1 ripe banana, mashed up really well
1 tablespoon agave
1 teaspoon vanilla extract

Preparation:
Combine the ground oats, ground almonds, and cinnamon and nutmeg in a bowl.
Whisk flax seed and water together briskly
Add to mixture of ground oats and almonds
Add mashed banana and combine well.
Place mini muffin paper liners into a pan. Spoon a small amount into each mini muffin liner. Press down to pack with the edge of a spoon or your finger.

Dehydrate muffins at 105 degrees for about 4 hours.
Remove the muffin liners from the pan and dehydrate for another 6 hours or until desired consistency.

If you are baking a low heat, bake at 200 degrees for about 5 hours. Check muffins during baking to be sure that they don’t dry out.

This healthy muffin recipe makes about 12 mini-muffins.

http://rawfooddetoxinfo.com/raw-banana-muffin-recipe/