½ head cabbage thinly sliced
1 large carrot grated
¼ C. Spanish Black Radish or Daikon Radish, grated
½ C. dulse seaweed
1T. sesame oil
2 t. umebushi plum vinegar
Fresh cilantro and sesame seeds
Combine all ingredients and enjoy the crunch!!
You can add leftover brown rice too!
1 C. French lentils
6 C. spring water
2 t. thyme leaves
1 t. rosemary
1 bay leaf
½ C. fresh parsley or 2 t. dried
2 T. olive oil
2 medium onions
3 cloves garlic
¼ t. hot pepper flakes
1 T. tomato paste
1 large can tomatoes
½ C. red wine
Salt and pepper
1 bunch Swiss chard
Place lentils, herbs and water in large pot. Cover and bring to a boil. Simmer 25-30 minutes. Warm oil in skillet. Sauté onions, garlic and pepper flakes 8-10 minutes. Add red wine, turn up heat until reduced by half. Add tomato paste and tomatoes. Simmer a few minutes. Add lentils, salt and pepper. Simmer, add chard before serving, and adjust seasonings.
2 C. fresh ground peanut butter or almond butter
½ C. honey or maple syrup
½ C. plain yogurt
1 t. baking soda
1 t. cinnamon
½ t. cardamom
2 eggs
¼ C. shredded coconut or blueberries (optional)
Butter or coconut oil to grease pan
Stir together yogurt and baking soda. Set aside. Mix together remaining ingredients. Add yogurt and soda. Bake @350 degrees in a greased 9 x 13 pan.
Bake 25 minutes.
½ bunch fresh parsley
small handful fresh cilantro
2 cloves garlic, chopped
½ C. olive oil
¼ C. lemon juice or apple cider vinegar
½-1 t. sea salt
Combine all ingredients in a blender or food processor, mixing until smooth. Serve chilled.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: About 24 crackers
This recipe is for a garlic and onion flavored cracker – to make it with different seasonings omit the garlic and onion powder and use whatever sounds good – nutritional yeast, rosemary, herbs, chili powder, etc.
Ingredients:
2 cups ground flaxseed (buy seed and grind your own in coffee grinder)
1 cup water (start with 3/4 c. and add more as needed to make a workable dough)
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
(optional) ½ – 1 C. sunflower seeds, pumpkin seeds, sesame seeds, chia seed, chopped walnuts or almonds
Directions:
Dehydrate or bake to your liking!
Preheat oven to 400 degrees. In a large bowl, combine all the ingredients and mix until an even dough forms. Spread evenly onto a parchment or silicone lined baking sheet – about 1/8-1/4 inch thick. Gently cut dough into squares on the baking sheet (you just need to score the dough so it snaps after it’s baked – be careful not to cut up your silicone mat or cookie sheet!) Bake for 20-30 minutes until crisp and edges are browned but not burnt.
alicia feltus 