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Spiced Macadamia Nuts --------------------- This is based off a recipe from the book Raw Food, Real World by Sarma MeIngailis and Matthew Kenney. Great to nibble on or toss on a salad. 1 1/2 cup raw macadamia nuts, soaked 4 hours 1/4 cup raw honey 2 teaspoon ground chili powder 1 teaspoon sea salt Combine all ingredients and dehydrate 2-3 days until crunchy. From: GoneRaw.com Post and/or read Comments Cinnamon Walnut Caramels or Cinnamon Walnut Turtles --------------------------------------------------- 2 cup walnut 1 cup raw honey 1/2 cup cinnamon 1 tsp vanilla Various spices and nuts can be substituted. Can add coconut and dried fruits. In a large bowl, mix honey, cinnamon and vanilla into paste. Stir in walnuts until thoughly coated. Form into small clusters and dehydrate at least 24 hours. From: Colleen Holland, RawTimes.com Post and/or read Comments Coconut Crunch Macaroons ------------------------ 2 cups almonds 1 cup shredded coconut 1 T almond extract 6 - 10 pitted dates 1) Soak almonds 8 hours, dates 2 hours 2) In blender: blend with 1/2 cup water from dates, with almond extract, dates, and shredded coconut (keeping dough thick) 3) Drop 'dough' on wax paper, or teflex sheets on dehydrator trays. Dehydrate 12-24 hours at 105 degrees, turning over when dough is firm. 4)Serve warm at desired chewiness. Time: 10 minutes to prepare, 12-24 hours to dehydrate, makes 30-45 cookies. From RawTimes.com Post and/or read Comments Apple Raisin Cookies -------------------- 2 C sunflower seeds, soaked 4 hours and rinsed. 2 fuji apples, grated 2 large bananas 1/2 C dates 1 C raisins 1 t cinnamon 1 T flax oil 1 C walnuts, soaked 2 hours, chopped. Process sunflower seeds and bananas through a champion juicer with no plate (grate). Mix all ingredients together in a large bowl. Spoon dough on a dehydrator tray with a teflex sheet and form into small round cookie. Place cookies close together on the sheets. Dehydrate at 105 degrees for 4 hours, turn cookies over and remove teflex sheet. Continue dehydrating until desired moisture is obtained, approximately 3-5 hours. From RawTimes.com Post and/or read Comments Paleobars III ------------- Tools needed: food processor, bowl, spoon, muffin tins, freezer, food dehydrator or warm oven. 4 Large Bananas*, peeled 10 Large sticky dates, pitted. I use Black Sphinx from Arizona Date Gardens in Phoenix, AZ USA 7 Large Medjool dates, pitted 1/2 Small Lemon, juice only from 2 Medium Apples, cored and diced (I used Fuji) 3 C Coconut, dried, unsweetened, medium shred 1/2 tsp. vanilla extract (omit if strict Paleo) 1/2 tsp. sea salt, optional 1/2 tsp Vitamin C as ascorbic acid (omit if strict Paleo) Whip the whole mess up in a food processor till smooth, pour into the bowl and then fold in: 1 C Almonds, shelled, roasted slightly 1 C (scant) Hazelnuts/Filberts, shelled, roasted slightly 1/2 C Pistachio meats, dry roasted 1/4 C Pumpkin seeds, hulled, roasted slightly Whole nuts are great for texture and crunchability, but I suppose chopped would do fine as well. Coat muffin tins with coconut oil and spoon in the batter-like mixure till about 3/4 full. Freeze the filled tins, then pop out the frozen slugs and place gently on the rack of a food dehydrator. Dry for 24 hours at the "Fruit" setting, maybe 145 deg. F, then let cool. Store in tins and try not to eat all at once. Drink lots of water after eating. Makes about 18 tough little chewy biscuit-like cakes. * If allergic or sensitive to latex, one might omit the bananas and substitute some other sweet, sticky fruit. From: alexs on the PaleoFood list Post and/or read Comments Blueberry Cookies ----------------- 2 cups Blueberries 2 cups Almonds (soaked overnight and blanched) 1 cup soaked raisins (small cup) Blend till the crumby consistensy, use a spoon to spoon the batter out on a dehydrator plastic tray. Dehydrate for 24 hours or until dry (do not overdry) at the temperature of 105 F. Turn them over in 8-12 hours or when you see that one side is dry enough. Post and/or read Comments Walnut Apricot Cookies ---------------------- 2 cups Walnuts soaked overnight 1 cup Sweet and sour dried or fresh apricots 1 cup soaked Raisins (small cup) 2 overriped bananas Blend till the crumby consistensy, use a spoon to spoon the batter out on a dehydrator plastic tray. Dehydrate for 24 hours or until dry (do not overdry) at the temperature of 105 F. Turn them over in 8-12 hours or when you see that one side is dry enough. Experiment with your favorite nuts, seeds and fruits. It is always good to use a combination of a fresh fruit and some dried soaked fruits with nuts. For veggie/'salty' crackers use sunflower seeds, they tend to give some salty flavor when dried. Of course, you may use any other soaked nuts/seeds. From RawTimes.com Post and/or read Comments Wild Strawberry Fruit Leather ----------------------------- Add 1/2 Tbsp of honey to each cup of wild strawberries. Bring just to a boil, cool, and process thru a food mill. Pour no more than 0.2 inches (5mm) thick onto a Teflon cookie sheet. Heat in oven at lowest setting for 6-7 hours. When leathery, roll and seal in plastic wrap. Stores well at any temperature. From Edible Wild Plants: A North American Field Guide by Elias & Dykeman. Post and/or read Comments Fruit Leather ------------- 2 large pears 3 small fuji apples 1 t cinnamon Clean, core and dice pears and apples. Place in a blender and add a small amount of purified water and cinnamon, process for approx. 30 seconds. Pour mixture on teflex sheets and place trays in dehydrator. Dehydrate for 6-8 hours, remove teflex sheets and flip fruit leather over. Continue dehydrating until desired moisture is obtained. You can make a fruit leather using any fruit and any combination and amounts. From RawTimes.com Post and/or read Comments Apple Chips ----------- These are great for snacking. Kids love these. The grocery store kind has sugar and other undesirable ingredients, homemade chips are so much better. Peel (optional), core and slice apples very thinly. Sprinkle lightly with cinnamon. Dehydrate at 135 degrees for about 6-8 hours until crisp. Store in airtight containers, way in the back of your cupboard so you won't eat them all at once (we have been known to do that). You can tie these on your Christmas tree for the kids to have as a treat (instead of candy canes). From: Stacie and Ben's favorite Paleo Recipes Post and/or read Comments Paleo Biscotti (based on Bliss Bars) ------------------------------------ Mix two kinds of nuts: Brazil-Pine, Almond-Cashew (cashew not GRAP), or Walnut-Date or Sunflower-Date, or chopped macadamias...whatever mix of nut/nut or nut/fruit you like, together with enough honey to stick together. You could stir in some puffed amaranth if you like (not GRAP but is in real Bliss Bars) OR, I think that almond flour, or arrowroot might work as "glue" to hold the bar together. Then make bars, about the size of a Kudos, and dehydrate at maybe 100 for 12-24 hours? By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Nov. 2000 Post and/or read Comments Kale Chips with Cashew Cheese Sauce ----------------------------------- 2 c cashew pieces [cashews are not GRAP, substitute another nut] 1 carrot (optional) 1/2 red bell pepper 6 tbsp nutritional yeast 1/4 tsp sea salt 2 tsp lemon juice up to juice of one lemon 1 1/2 c water 2 bunches kale [Approximately enough for a 9-tray Excalibur dehydrator] Break up kale into convenient-sized pieces, discarding the main stem. Rinse in large mixing bowl. Combine all sauce ingredients in a blender (preferably a Vitamix). Pour cashew cheese sauce on kale pieces and toss kale. Set on dehydrator sheets. Dehydrate for 2 hours at 135 then 4 to 6 hours at 115 until crispy. [One need not be in such a rush. 105°F for 10 hours will also work.] From: Be Well With Sue: Inspiring Balance with Practical Raw Foods Post and/or read Comments Raw Kale Chips Recipe with Sundried Tomato Dressing --------------------------------------------------- 1 bunch of kale, washed and stems removed Dressing: 1 red pepper 1/3 cup tahini or nut butter 1 cup basil juice of 1/2 lemon 4 sundried tomatoes, oil removed sea salt or seasoning blend to taste (optional) chili oil or chili flakes to taste Blend all the dressing ingredients. Pour the mixture in the big bowl. Try the dressing, and if you like it spicier, add chili flakes. Chop or tear kale into pieces and slightly squeeze in your palms. Add to the dressing and mix thoroughly. Dehydrating raw kale chips: Spread kale pieces on the dehydrator sheets Set your dehydrator for 135 degrees and dehydrate for 6 hours Baking kale chips: Pre-heat oven to 350 degrees Fahrenheit. Spread kale pieces onto baking sheet. Bake for 10 minutes or until crispy. Take kale out immediately if it changes colour to brown. Cooking Time: 10 minutes. Produces 3 ziplock bags of chips, so it is wise to double or even triple the recipe. Triple recipe will fit into Excalibur 9 tray dehydrator, and would require 7 hours dehydration. From: Choose Healthy Food Post and/or read Comments Nacho 'Cheese' Kale Chips ------------------------- 1 head curly kale 1 cup macadamia nuts, soaked for at least 15 minutes 1 bell pepper sea salt to taste cayenne pepper to taste Break kale away from the stem into pieces, wash and set aside. Wash and cut bell pepper into big chunks. In blender (I use a Vitamix Blender) combine bell pepper and macadamia nuts with a pinch of sea salt and cayenne pepper. Blend well and taste. Adjust sea salt and cayenne pepper to taste. You may need to add a tiny bit of water if the sauce is too thick. Recipe note: This kale chip coating is the same recipe used to make 'cheese dip, wafers and crackers and can also be used in stuffed mushrooms Coat each piece of kale with the sauce and place on dehydrator trays (I use an Excalibur Dehydrator). Dehydrate until crispy (about 4-5 hours). From: Making-Healthy-Choices.com Post and/or read Comments Dehydrating Veggies ------------------- >I recall awhile back that someone posted about >dehydrating veggies (bell peppers, zucchini for chips, >etc). I'm wondering how long to dehydrate these items >in a dehydrator, a couple of hours, overnight?? I dehydrate them overnight, but I may be overdrying them. I like my veggies crispy. However, bell peppers never get completely crispy, they get chewy. On the subject of drying veggies, last night I experimented with drying red chard, kale and collard greens. I liked the results although the dried leaves are very crumbly. I've been wondering if I could us crumbled dried greens instead of bread crumbs, flour or starches for recipes that call for breading. (My favorite super simple dish is skinless chicken breast coated with a dash of flour, salt and pepper that is then sauteed.) By Katy. Posted to the PaleoRecipe Mailing List, Nov. 2001 Post and/or read Comments Using Dried Kale ---------------- I use the dried kale flakes in meatballs, as toppings where one might use bread crumbs and/or parmesan cheese, and add it to chicken and other soups. The kids have a hard time digesting the kale if it hasn't been cooked a little (best in meatballs, soups). Lately I've been mixing dulse flakes with the kale flakes. It doesn't absorb water and bind quite like bread crumbs, though. And you have to be careful when topping a casserole with them, as they will burn easily. Add them near the end and be sure the casserole isn't too dry. I would like to try dehydrating the ground almond mess that's leftover after making almond milk and use that in place of breadcrumbs, but I've been worried about the dehydrator fan blowing the almond flour all over the place. I've been able to squeeze the mess really dry, and use it fresh in a meatloaf. I think Dori once suggested drying the almonds in the oven. Dori, does it burn easily? Do you have to keep a close eye? (My oven door doesn't have a window!!) By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Nov. 2001 Post and/or read Comments Pumpkin Leather --------------- 2 cups canned pumpkin or 2 cups fresh pumpkin, cooked and pureed 1/2 cup applesauce 1/4 teaspoon cinnamon 1/8 teaspoon nutmeg 1/8 teaspoon powdered cloves Blend ingredients well. Spread on tray or cookie sheet lined with plastic wrap. Dry at 140ºF. Adapted from National Center for Home Food Preservation And eat the leather wrapped around toasted pecans! mmmmm, hey how about little squares of this stuff along with toasted pecans, shredded coconut and some golden raisins as a sweet treat trail mix.... put s'mores to shame! :) By Stacie Tolen. Posted to the PaleoRecipe Mailing List, March 2001 Post and/or read Comments Spinach Crackers ---------------- 3 pounds spinach washed and dried (or other green leafy vegetable) 1/2 teaspoon sea salt 1/4 teaspoon all spice 1/4 teaspoon curry powder (you can mix and match spices for a different flavor) Run all ingredients through a blender or food processor. Spread out into a food dehydrator, using the sheet for fruit leather. Dry over night. Depending on the moisture content in the spinach, it should be crisp dried come morning. Break it up in pieces and keep in an air tight container. By Trish Tipton. Posted to the PaleoRecipe Mailing List, March 2001 Post and/or read Comments Tomato Leather -------------- Core ripe tomatoes and cut into quarters. Cook over low heat in a covered saucepan, 15 to 20 minutes. Purée or force through a sieve or colander and pour into electric fry pan or shallow pan. Add salt to taste and cook over low heat until thickened. Spread on a cookie sheet or tray lined with plastic wrap. Dry at 140ºF. From National Center for Home Food Preservation Post and/or read Comments Mixed Vegetable Leather ----------------------- 2 cups cored, cut-up tomatoes 1 small onion, chopped 1/4 cup chopped celery salt to taste Cook over low heat in a covered saucepan 15 to 20 minutes. Purée or force through a sieve or colander. Cook until thickened. Spread on a cookie sheet or tray lined with plastic wrap. Dry at 140ºF. From National Center for Home Food Preservation Post and/or read Comments |