Raw Dehydrator Buttery Kale Crackers

According to copyright law, I cannot just cut and paste the recipe on my site, so here is a link to the recipe.

Changes I made...

I changed the title because I thought they tasted more buttery than cheezy.
I decreased the chipotle to 1/2 tsp because they were too spicy for my taste.
I also just used regular paprika.
I didn't use himalayan salt.
I also added 1/2 tsp sea salt to the recipe and sprinkled a bit on the crackers before I put them in the dehydrator.

Does that make it a new recipe?  Who knows?  I'm just playing it safe.  Enjoy!

Here is the link:

http://www.rawmazing.com/cheezy-kale-crackers/

Cocoa Date Bars

Ingredients
2 cups sprouted sunflower seeds ( See how to sprout sunflower seeds link)
2 cup pitted dates or raisins
2 T. Cocoa powder unsweetened
5 T hemp or chia seeds or a mixture of both!  Flax works too!


Directions
Put all ingredients in a food processor.
Blend until mixed.
Line pan with wax paper.  Spread mixture.
Put in freezer until solid.
Flip the pan over and remove the wax paper.
Cut and put into a container.
Line each layer with wax paper to keep from sticking.

You can also roll it into balls.  It's a little sticky.  Refrigerate.

How to sprout sunflower seeds.
http://www.ehow.com/how_4430694_sprout-sunflower-seeds.html

Note: I use sprouted sunflowers because sprouting breaks down the enzymes in the seeds and makes them more digestible.  Also, on the Prevent and Reverse Heart Disease plan you do not eat nuts.

Oatmeal Breakfast Bars

Ingredients

1. 2 1/2 cups old-fashioned rolled oats
2. 1/4 cup oat flour
3. 1/4 cup ground flaxseed
4. 1/8 cup goat's milk (lactose free)
5. 1/4 c. vanilla protein powder (Trader Joe's)
6. 1/2 cup hemp seeds
7. 1 cup raisins
8. 1 cup honey
9. 1/2 cup natural unsalted almond butter

Directions

Preheat the oven to 325 F. 

In a large bowl, combine all ingredients.Pat the mixture evenly into the prepared baking pan. Press firmly to remove any air pockets. Bake just until the edges begin to brown, about 25 minutes. Let cool in the pan on a wire rack for 10 minutes, and then cut into 24 bars. When just cool enough to handle, remove the bars from the pan and place them on the rack to cool completely. Store the bars in airtight containers in the refrigerator.  Makes 15 bars in a 7x11 pan. 

Note:  I found this recipe in a magazine but I don't know which one.  It just said May 2012 at the bottom and they were called muesli breakfast bars.  I found a recipe similar to it on the site below but of course I changed quite a few things.  

http://www.mayoclinic.org/healthy-living/recipes/muesli-breakfast-bars/rcp-20049614

Beet Power Smoothie

Ingredients:

1/2 cup water

1/4 large Beet, peeled

2 large Carrots, peeled

1 small apple ( I used gala)  

1/2 tsp. ground ginger

1 Banana

1 T Almond Butter, raw

1/2 scoop vanilla protein ( I used Trader Joe's)

1T hemp seeds 

Directions:

Put in blender and blend until smooth



Inspiration for this recipe was originally from this site:

http://www.theholykale.com/2012/06/banana-beet-smoothie/?printthis=1&printsect=1

I changed quite a bit!

Cran-apricot Oatmeal Energy Bites

Ingredients

1/2 cup dried apricots

1/2 cup dried cranberries

½ cup vanilla protein powder(any variety) or vanilla meal replacement powder

1 1/3 cup oatmeal

2 T. ground flax seed meal

3 T. hemp seeds

½ tsp. ground ginger

¼ tsp. sea salt

1/3 cup honey

Note - If you want to make the recipe vegan, use brown rice syrup or agave nectar for the honey.

Directions

I like to put ingredients in one at a time in the above order.  When everything has been added,  process until mixture is blended.  You know the dough is ready when starts chunking up in the food processor.Roll into bite sized balls and refrigerate.  

Apricot Oatmeal Energy Balls

Ingredients

1 cup dried apricots

½ cup vanilla protein powder (any variety i. e. whey, soy, brown rice, etc.) or vanilla meal replacement powder

1 1/3 cup oatmeal

2 T. ground flax seed meal

3 T. hemp seeds

½ tsp. ground ginger

¼ tsp. sea salt

1/3 cup honey

Note - If you want to make the recipe vegan, use brown rice syrup or agave nectar for the honey.

Directions

I like to put ingredients in one at a time in the above order.  When everything has been added,  process until mixture is blended.  You know the dough is ready when starts chunking up in the food processor.

Roll into bite sized balls and refrigerate.  

Cocoa Date Energy Bites

 

Ingredients

1 cup pitted dates

1 cup dried cranberries

1 cup walnuts or to be heart healthy sprouted sunflower seeds

2 TBSP cocoa powder

2 TBSP honey

Directions

Put all ingredients in food processor and pulse until mixture is able to form a ball in your hands.

Make rounded TBSP sized balls.

Refrigerate.

Dark Chocolate Coconut Chia Protein Balls

• 1/2 Cup Chocolate Protein powder (I use soy.)
• 2 Tbs almond butter
• 2 Tbs honey
• 2 Tbs coconut oil, melted
• 1 Tbs cacao powder
• 1 Tbs chia seeds
• 1/4 cup flaked coconut.
  
  

Mix together all ingredients until chia seeds are fully incorporated. If necessary, add a splash of almond, rice, or soy milk to thin out mixture. Once combined, form into balls! Makes about 8 tbsp size balls. Refrigerate.

This recipe is from http://toneitup.com/2013/11/featured-chocolate-treats/
The only thing I changed was mixing in the coconut because it wouldn't stick to the outside!

No Bake Cookie Dough Bites

Ingredients
2/3 Cup raw almonds
1/3 Cup oats
1 Scoop vanilla protein powder (I use soy)
1 Tablespoon honey
1 Teaspoon vanilla extract
1/4 Cup dark chocolate chips

Directions
Combine oats and almonds in a food processor and grind into a flour-like consistency. Add honey,  protein powder and vanilla extract. Blend again until smooth. Transfer dough into a mixing bowl and stir in the chocolate chips. Roll the dough into approximately 15 tablespoon sized balls.  Refrigerate.

I changed these quite a bit but I got my basic recipe idea from http://toneitup.com/2013/10/easy-fall-bites-from-lauren-conrad/

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Milk Chocolate Chia Protein Balls

• 1/2 Cup Vanilla Protein powder
• 2 Tbs almond butter
• 2 Tbs honey
• 2 Tbs coconut oil, melted
• 1 Tbs cacao powder
• 1 Tbs chia seeds

Mix together all ingredients until chia seeds are fully incorporated. If necessary, add a splash of almond milk to thin out mixture. Once combined, form into balls! Makes about 8 tbsp size balls.

I based this recipe off of the dark chocolate recipe but exchanged the chocolate powder for vanilla and didn't add the coconut.  http://toneitup.com/2013/11/featured-chocolate-treats/

Soy Chorizo Breakfast Burritos

These burritos can be as simple as you would like them to be. Using the tofu increases the amount of protein consumed for breakfast and decreases the amount of cholesterol instead of using eggs.

6 oz - 1/2 of a Soy Chorizo Sausage from Trader Joes (If you can't get that you can use regular pork chorizo)
1 pkg tofu.  Use soft if you want the appearance of soft scrambled, firm if you want hard scrambled.
1 pkg 8 count burrito size tortillas

shredded cheddar cheese (optional)
plain yogurt(optional)
chili powder(optional)
cooked brown rice(optional)
fresh spinach (optional)
fresh fruit

Makes about 6 burritos

1.  Put the chorizo and tofu in a skillet and cook until warm.  You will have to break up the tofu into pieces.  You can do this beforehand as well.  Mix the tofu and chorizo together until it is blended well.
2.  Spoon tofu/chorizo mixture onto tortilla.
3.  Sprinkle some cheddar cheese over the mixture.
4.  Add a couple of spoonfuls of brown rice if you want.  (I forgot this part in the pictures!)
5.  Add a spoonful of plain yogurt if you want.
6.  Add a couple of leaves of spinach for a serving of vegetables.
7.  Wrap up and sprinkle with chili powder.
8.  Serve with chips and a fruit to cool the spiciness of the chorizo.  Enjoy!