Wasabi Peas – on youtube-

Wasabi peas are all the rage these days. They are the perfect party snack, and can spice up most recipes. You can buy them almost anywhere that carry snacks and peanuts. But the store-bought paste carries lactose and artifiicial colors. Make your own, fresh and as hot as you like, by combining a tablespoonof horseradish with 1/8 tsp. turmeric and a dash of green powder! Clears your sinuses, fast!

Pure wasabi, native to Japan, is a rare delicacy that can lose its flavor in under 15 minutes.

Ingredients

2 cups fresh peas [thawed frozen ones will do at a pinch]

1 c. sprouted sunflower

1 c. pumpkin seeds
2 Tbsp olive or flax oil
1/4 cup Wasabi paste made from turmeric, green powder and horseradish and a dash of psyllium seed powder
1 T apple cider or rice vinegar
1 tsp psyllium seed powder
1 tsp water
1/2 tsp mustard powder
1/2 tsp garlic powder
sea salt

Instructions:

In a large bowl, mix together the wasabi paste, rice vinegar, water and psyllium seed and spices. Add peas, nuts and seeds and coat well.
Pour all onto the  dehydrator sheet for 24 hours at 105 degrees or until the peas are crisp and completely dry. Don’t let them go too long, or you can break a tooth on those crispy peas!
Store in a sealed jar.

Note:

Nutrition

As a member of the cruciferous family, wasabi contains the same cancer-fighting isothiocynates as its cabbage cousins. The American National Cancer Institute and the American Cancer Society have studied cruciferous vegetables extensively for years. They recommend that everyone eat several servings from this vegetable family each week to dramatically lower risk of all types of cancer. Researchers believe that one way the substances in cruciferous vegetables help prevent cancer is by helping the body eliminate excess hormones such as estrogen, thus reducing the risk of hormone-related cancers such as breast and prostate cancer.

http://www.cityfarmer.org/wasabi.html

on youtube -https://www.youtube.com/watch?v=EuPryHYXDSg&list=UUuqdm31GUiVWTLXjvr1TFuQ&index=1&feature=plcp

Stuffed mushrooms are bursting with flavor and texture, and great for entertaining. I served them at a wedding rehearsal dinner! These are also good grilled for family members or friends who may prefer their food cooked.They are best served right away. Eat them right away or dehydrate and serve immediately warm for a comforting winter dish!

Ingredients:

12 medium baby bella mushrooms – cut/twist off stems and save both parts

Marinade
½ c. balsamic vinegar
¼ c. olive oil

1/4 c. coconut aminos, or Nama Shoyu
2 garlic cloves, minced

1 T. lemon juice
1 tsp. Italian seasoning
salt & pepper to taste

Stuffing:

Mushroom stems, chopped
¼ c. pecans, walnuts , pine nuts, or mix of sunflower and pumpkin seeds, finely chopped
1 Tbsp. parsley, finely chopped
1/2 c. red or yellow bell peppers (not green)
½ cup dried basil, spinach or cilantro
1 small tomato, finely diced (optional)

salt & pepper to taste

Instructions:

on youtube – http://youtu.be/VtPBIJBNOiU

Hummus is traditionally made with garbanzo beans, but any creamy legume will do. Try this  lentil version anywhere you’d use traditional hummus. Use red lentils, if you wish. They make a beautiful hummus! Lentils can be found in the bulk section of many grocery stores or at Middle Eastern markets. The hummus can be refrigerated in an airtight container for up to 1 week.

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.)

On youtube – http://youtu.be/6XBizdWpXIg

This is possibly the most nutritious sweet treat in the world. You can make a quick and easy sesame seed candy with just a few ingredients! The main ingredient, the sesame seeds,  are extremely loaded with nutrients, calcium, magnesium and copper. The delicious rich melt in the mouth halvah is great for babies and children.

Ingredients:

• 1  cups sesame seeds, soaked 40 minutes to overnight. (1 c. tahini)
• 3 T coconut oil, softened
• 1/2 cup coconut, dried, unsweetened
• 1/3 cup honey
• dash salt

Instructions:

1. Mix together all ingredients , by hand or in a food processor, depending on how crumbly you like it. Pat into 8″ square pan. Chill or freeze. Top with chocolate sauce, if desired. Cut into squares.
options-You can use other things such as dates,prunes, date paste, dried cherries, apricots, coconut, cocoa powder or other nuts and flavorings, a dropper of chocolate extract, 1 T. cinnamon

http://www.hemphasis.net/Nutrition/nutrition.htm

“Hemp nut is the most nutritious and easily digestible food on the planet, the only complete source of all the following: protein, essential amino acids and essential fatty acids. Hemp is the only food which supplies all man’s dietary needs in one source — the only food which can sustain human life without any other source of nutrition.

Hemp foods contain 35% carbohydrates, 30% fat, 35% fiber, calcium, magnesium, phosphorus, potassium, and vitamins A, B1, B2, B3, B6, C, D, and in particular vitamin E, and only 8% saturated fat, or less.

Complete Protein

Hemp contains 25% – 31 % protein, second only to soy (35%), but the protein in hemp foods is more easily digestible….”

Pour 1 c. hemp seeds in a blender.

Add 1 qt. water

2 tsp. cinnamon

3 dates

2 droppersful chocolate stevia.

sprinkle with nutmeg.

CHILL. So good on a hot summer day!

Raw “No-Chicken” Salad-

On youtube-

Raw Mock Chicken salad  recipes don’t taste like chicken. Rather, it’s their texture that give these salads their “chickenness.”This recipe gets that chicken-salad-like texture by using raw cashews. It’s a good contender for substitutions… Just make sure you’ve got the ratio of  nuts to vegetables. Do not omit the apple or the cashews, though, because they are integral to the flavor of this recipe. It’s superb with the yellow curry!

Ingredients:

1 1/2 cups (soaked) cashews

1/4 c.( sprouted) sunflower seeds (soaked one day, sprouted 1- 1 1/2 days – optional)

juice from 1/2 lemon
1/4 tsp turmeric
1 garlic clove
dash of Himalayan rock salt, sea salt

dash pepper

1/4 tsp. thyme
Blend in a food processor until creamy with a few chunks.
Mix by hand or pulse quickly with:

1/2 an apple

1 celery stalk

1 green onion
sprinkle paprika

Instructions:

1. Add 1st 8 ingredients into a high-speed blender or food processor. Process just a few seconds,  until it’s somewhat chunky.
2. Pour into a large bowl. Add chopped celery, apple, onion and paprika.
3. Mix everything together by hand. Pour into egg cups, use as a dip, or fill lettuce leaves or raw crackers Sprinkle with pepper and paprika. Chill.

Yellow Coconut Curry Paste (mix with coconut milk when you need it)

Wattleseed

Wattleseed is a term used to describe the edible seeds from around 120 species of Australian Acacia that were traditionally used as food by Australian Aborigines and they were eaten either green (and cooked) or dried (and milled to a flour) to make a type of bush bread.

Acacia seed flour has recently gained popularity in Australia due to its high nutritional content, hardiness, availability, and low toxicity. Due to its low glycemic index, it is also often incorporated into diabetic foods. Vic Cherikoff (a significant pioneer in the Australian native food industry) developed Wattleseed as a flavouring in 1984 from selected species and this is now the major commercial product used because of its chocolate, coffee, hazelnut flavour profile. It is often added to ice cream, granola, chocolates and bread and widely used by chefs to enhance sauces and in whipped cream and other dairy desserts. Baron’s Brewery in Sydney makes Wattle Seed Ale, a spiced ale that is lightly flavored with Wattleseed. Dogfish Head Brewery in Milton, DE also makes a beer called Urkontinent made with Wattle seed, among other interesting spices.

Wikipedia