Archive for January, 2011


I threw this together one day thinking that I would make cookies or something with it and ended up eating the entire bag to fuel me for a busy day of picture taking. While I was munching away I thought “Boy, this would be good if I dehydrated it and turned it into a crunchy granola.” So, that is what I’ve done. I added in some hearty chunks of yumminess to give you this:


3/4 cup Almond meal

1/2 cup Dates

1/2 cup Raisins

1/2 cup Ground Flax Seeds

1/4 cup Unsweetened Shredded Coconut

2 Tbsp. Agave Nectar

2 Tbsp. Almond Milk (or water)

1 tsp. Cinnamon

1 Apple, chopped

1 cup Almonds, soaked, partially dehydrated and chopped

1 cup Walnuts, soaked, dehydrated and chopped

Place almond meal, dates and raisins in the food processor. Process until well incorporated but leaving some chunks of dates and raisins. Add ground flax seeds, unsweetened shredded coconut, agave nectar, almond milk and cinnamon. Pulse until incorporated being careful to not over blend, making a doughy mixture. In a large bowl mix together the doughy mixture, chopped apple pieces, chopped almonds and walnuts. Spread onto a dehydrator sheet and dehydrate at 110 degrees for 24 to 48 hours, depending on your preferred crunch factor.

Serving suggestions:
This can be eaten like cereal with almond milk, fresh berries and a sliced banana, ice cream topper or alone as a hearty crunchy snack straight out of the bag. I’m just hoping the next batch makes it out of the dehydrator.

Add in:
Pecans would also be great in this recipe too!


I Can’t Believe It’s Just Cabbage

This is a recipe taken out of the book 12 Steps to Raw Foods by Victoria Boutenko. I decided to try this because yes, I love cabbage and more so because I was intrigued by the name. Could this simple recipe really be that good? I made it an guess what? Yep. It’s really that good. I couldn’t stop eating it. Which is probably a good thing since it is an entire head of cabbage that I will need to devour by my little lonesome.

I Can’t Believe It’s Just Cabbage

1 head white cabbage

2 tablespoons olive oil

1 teaspoon salt

1 lemon, squeezed

1 tablespoon nutritial yeast (optional)

Mix all ingredients in a bowl and decorate with your favorite herb.

Peanut Butter Cookies

I recently went to my local health food store and picked up a Peanut Butter Cookie Larabar. When I opened it up and took my first bite I was incredibly surprised at how much it really tasted like a peanut butter cookie. It had a smooth peanut buttery flavor with just the right amount of sweetness you expect from a cookie. I was instantly hooked. I looked at the ingredients and it read “dates, peanuts, salt”. THAT’S IT?!? Three simple ingredients that I happen to have? Comfort food without the guilt? Bring it on, baby! So, I decided to attempt to recreate the concoction of flavor I adored. This is what I came up with:

Peanut Butter Cookies

1 pound of raw peanuts, soaked and dehydrated, divided

1 cup dates

1/4 tsp. pink Himalayan salt

1 tsp. Agave Nectar

Coarsely chop 1/2 pound of peanuts in the food processor. Set aside. Place 1/2 pound of peanut and salt in the food processor and process until it turns into a creamy peanut butter. This will
take about 5 minutes. Once it has turned into peanut butter, add the dates and blend until smooth. Add 1/4 pound chopped peanuts and agave nectar. Blend just until incorporated. Roll into bite-sized balls and smash into cookie shapes then roll in the remaining chopped peanuts. Dehydrate for about 4 hours or overnight in your oven with just the oven light on.

Green Beans n’ Garlic

I love fresh green beans. In fact, I will eat an entire bag full while sitting at my desk, driving around in the car or while watching television. I eat them like potato chips and can’t seem to get enough of them. But there comes a time when my taste buds crave a different twist to them. So, I came up with this hair brained idea to toss them in with some EVOO, garlic and salt. It has become my second favorite way to eat them now. As I was making this dish for the next days lunch I found myself becoming giddy at the idea of eating it all up. Yep, I think it’s that good.

Green Beans n’ Garlic

3 cups of snapped green beans (about 1-2″)

2 TBSP. Extra Virgin Olive Oil

2 Cloves of Garlic, minced

1/2 tsp. Pink Himalayan Crystal Salt

Toss all ingredients together, making sure the green beans are well coated. Refrigerate overnight to allow the garlic time to marinate into the oil and green beans. Enjoy!

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