Cut up vegetable of different colors into 1 inch cubes: zucchini, bells, tomatoes, onions, celery
Assemble on skewers in varying colors.
Marinate with with-
1/2 c. apple cider or balsamic vinegar
1/2 c. water
2 T. vegan worcestershire sauce
2 T. Bragg’s amino acids or Nama Shoyu
2 T. lemon or orange juice
4 1/2 tsp. honey
1 tsp. olive oil
1/2 tsp. salt
1/8 tsp. red pepper flakes
Also try a fruit kabob! Chop up fruits of varying colors for a beautiful fruit snack, instead of a fruit salad! Use bananas, strawberries, melon, mango, papaya, kiwi, etc…
Try a nut/seed yogurt dip, if desired.
M -Here’s my first try. They are cooking now. They look the same. Texture is good. Left out bad-for- blood-type-A foods: cayenne, tomatoes, chili powder.
Just shy of 1 cup soaked flax (measured after soaking and put in very last in blender)
2 cups water
1 pkg grated carrots
1/2 pk grated zucchini slaw
1/2 cup raisins
1 tsp honey
1 tsp cumin
1/8 tsp turmeric
1/2 tsp garlic powder
1 Tbsp onion powder
1 tsp good salt
Dash of soy sauce (Bragg’s Aminos or Nama Shoyu)
Everything goes in the blender at once, flax seed last. Blend briefly till mixed well. Using a small spoon, place spoonfuls of batter in rows on dehydrator sheets (not directly on rack) and dehydrate at 104 degrees for about 36 hours until crispy. You can turn over halfway through but they come out fine without turning them.
How to make crunchy, crispy raw BBQ chips.
They’re amazing and they taste like junk food. (Except they’re good for you!)
Crunchy BBQ Chips
2/3 cup flax seeds (soaked over night) in
1 1/2 cup water.
4-6 dates (soaked for 30 mins)
2 1/4 tsp chili powder
1 celery stalk
1/2 cup sundried tomatoes (soaked 30 mins)
3 dashes of cayenne pepper
Bragg’s amino acids or crystal salt to taste
1/4 to 1/2 beet (optional)
1/8 tsp. turmeric
1 T. onion
1/2 tsp. garlic
Put all ingredients in blender except the flax seeds. Blend well and check taste. Then add flax seeds, blend well again. Mixture should be slimy and a little thick, but runny like pancake batter.
Drop by spoonfuls on Teflex sheet. Dehydrate for 10-12 hours at 105 degrees. Flip and remove sheet. Continue dehydrating 8-10 hours or until desired crispness is obtained.
Yields 4-5 trays or approximately 100-200 krackers. Options: – add 1 big bowl of spinach, add 1/4 c. raw agave; grind half of the flax seeds.
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