ISO: Low-carbers, people (and spouses of people) with T2 diabetes, and prediabetes: iso your favorite
- Thread starter dawnnys
- Start date
In Search Of:
Not a low carber, etc., but my favorite low carb snacks are almonds and sunflower seeds.More ideas:
Natural peanut butter on an apple or banana (although I think bananas are on the high end of carbs in fruit)
Hard Boiled Eggs
Nonfat plain yogurt with fresh berries or other fruit mixed in
Here's a good list to check out:
http://www.tudiabetes.org/forum/topics/the-top-23-low-carb-snacks
Natural peanut butter on an apple or banana (although I think bananas are on the high end of carbs in fruit)
Hard Boiled Eggs
Nonfat plain yogurt with fresh berries or other fruit mixed in
Here's a good list to check out:
http://www.tudiabetes.org/forum/topics/the-top-23-low-carb-snacks
marsha-tbay
Well-known member
Dawn, I'm thrilled my husband and a friend and a brother of a friend all don't have diabetic
issues anymore because of eating more raw fruits and vegetables.
If I understand, Here are some snack ideas we have.
Almond butter spread on lettuce with a prune, almond and walnut, wrapped and eat...you could make several of these and line them up in a tupperware container or square alum to hold them into shape.
Almond butter spread on apple or into celery sticks.
Celery sticks stuffed with hummus or, say a healthy dip of spinach artichoke.
medjool dates stuffed with a walnut, an almond and a macadamia nut
Do you have a dehydrator? I can give you some snack recipes appropriate for one.
I'll post some recipes in a separate list.
issues anymore because of eating more raw fruits and vegetables.
If I understand, Here are some snack ideas we have.
Almond butter spread on lettuce with a prune, almond and walnut, wrapped and eat...you could make several of these and line them up in a tupperware container or square alum to hold them into shape.
Almond butter spread on apple or into celery sticks.
Celery sticks stuffed with hummus or, say a healthy dip of spinach artichoke.
medjool dates stuffed with a walnut, an almond and a macadamia nut
Do you have a dehydrator? I can give you some snack recipes appropriate for one.
I'll post some recipes in a separate list.
marsha-tbay
Well-known member
Here is a wide variety of recipes/ideas. I have several hummus recipes if you want those just ask
There are a few dehydrator recipes here....you can use your oven, if you need to
One more thing...just remember some of these are vegan or raw and they won't be the 'same' as store-bought items. For instance, there's a 'just like ritz' cracker below....it won't be like you find in a box but it will be good.
Use the pate recipes to dip veggies in or spread on dehydrated crackers; even rye or sourdough bread.
Almond Brittle
• 1 C almonds, soaked for at least 6 hours
• 1.5 T Cinnamon
• 1.5 T Ginger
• pinch of Cayenne
• 2 – 3 T Maple Syrup*
Drain almonds and pat dry. Place all ingredients in food processor. Process until well ground but some larger chunks still exist. If you need more moisture to hold together, add the extra maple syrup. Flatten out on a teflex sheet. Dehydrate for 8 hours or until brittle is very dry. Handle carefully. Carefully break into pieces.
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Truffle Cookies/Almond Joy Drops
Dozen cookies!
Super Tasty, super easy versatile cookies that you can do absolutely anything with. Get creative and anything that strikes your fancy!
Ingredients:
1 Cup Raw Almond Butter
1/2 cup Agave or Raw Honey
1 tbs. Culinary quality Vanilla extract (free from preservatives and glycerin)
Himalayan Sea Salt
Approx 1 cup of Almond, Walnut or Pecan flour (Simply grind chosen nut in coffee grinder)
Variations for the nut flour:
Coconut shavings
Raw Cocoa Powder
Preparation:
Simply combine Almond butter, Agave, Vanilla and salt to make a basic batter. Feel free to add anything beyond that such as raisins, Lemon zest, 1/4 cup cocoa powder ect.
Place the 'flour' in a small bowl or plate.
Proceed to place spoonfuls of dough into the flour, coconut shavings, cocoa powder ect.. and roll around to ensure all the outside layers are evenly coated. Place on a plate lined with wax paper (I feel it helps prevent freezer burn) and place in the freezer for approximately 15 minutes or until they are firm.
Eat and enjoy.
Takes approximately 10 minutes! to prepare!
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.
Heavenly Cookies
Yield approximately 10 cookie balls
These cookies will be all the rage with your family and friends. They’re easy to make (no equipment needed!) so you’ll want to make extras. Trust me!
¼ cup + 2 tablespoons raw nut butter (almond, pecan, or walnut)
½ cup + 2 tablespoons unsweetened, dried coconut
½ cup raisins
2 tablespoons raw agave nectar (I prefer the light agave)
¼ teaspoon vanilla extract
pinch Himalayan crystal salt
dash cinnamon
Stir everything together in a bowl with a spoon (large bowl and spoon if you’re making a double or triple batch). Then, take a moment and mash it together with your hands. Yes, it’s sticky and gooey, but it’s fun and you still have to roll them so you’ll be getting sticky and gooey anyway. Using a 1-tablespoon measured amount of cookie batter, roll them into balls. Store these in the refrigerator or freezer.
Fun Variations:
~Stir in 1 tablespoon of raw chocolate powder or raw carob powder
~Roll them in dried, unsweetened coconut or ground nuts
===============================
Pumpkin Pie Babies
For the basic recipe:
• 50 grams (about 1/4 cup) cooked winter squash of choice (do I even need to say which one I used?), or sub sweet potato
• 15 grams almonds (about 1 tablespoon)/ Play around with other nut combinations if you wish.
• 40 grams dates (if unsure what type to use, click here)
Blend everything together and form into shapes of your choice (or put in the fridge for a while if the dough is too soft).
Pumpkin Macaroons:
For a different pumpkin fudge baby creation, try adding pumpkin/sweet potato to the Raw Macaroons.
Macaroon Babies
• 80 grams dates (if you’re unsure about what kind to use, see the Baby FAQ Page)
• 15-23 grams (about 1 to 1 and 1/2 tablespoons, depending on how truffle-y you want them) coconut butter (I used Artisana)**
• Optional: shredded coconut, chopped almonds, cocoa powder, cinnamon, jam, lime, rum, chocolate chips or melted chocolate, etc.
**Note: A few readers/bloggers have successfully subbed coconut oil for the coconut butter.
1. Blend, using your blending gadget-of-choice (I use the Magic Bullet short cup).
2. Mix in your coconut if using. (I don’t really like shredded coconut, so I opted to leave it out for the bar below.) Alternatively, you can roll the balls in coconut after forming them (as in the first photo of this post).
3. Form in shapes of your choice. You can use the plastic-bag trick (Tip #2 in this post). If you find the mixture too crumbly, put the bag in the fridge for a while before forming shapes.
4. Due to the melty nature of coconut butter, store the Macaroon Babies in the fridge or freezer (that is if ya don’t eat them all first!).
5. If you do happen to have a dehydrator, I’m guessing you can use it on these… but don’t take my word for it, since I’ve never even seen a dehydrator in real life before, let alone used one.
Carrot Cake Macaroons
Use the Raw Macaroon recipe,above, but add:
• peeled carrot
• dash of cinnamon
• a few drops of pure vanilla extract
Optional add-in ideas: walnuts, dried pineapple, raisins, coconut shavings…
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Broccoli spears….dip in hummus or spread
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Maple Nut Patties
My family really likes the Genesis Maple Nut Royale bars, but at $1.25 a bar, it was getting rather pricey. So I read the ingredients on the back and made up my own version.
1/2 c. maple syrup
6 oz. almonds
5 oz. walnuts
4 oz. pecans
3 oz. macadamias
water as needed
Place all the nuts (not soaked) in food processor, and process until finely ground. Then, while machine is running, slowly pour in syrup. Add water (just a little) if need to make a scoopable batter. Drop on Teflex sheets in 2 tablespoon scoops. Spread into small patties, and dehydrate 24-48 hours (longer is better for us).
These are moist and good; makes about 32 patties.
=======================================
Italian Flax Crackers...
Karen Knowler's
Ingredients:
* 2 cups flax seeds (a.k.a. linseeds)
* 1 red bell pepper
* ½ cup sun-dried tomatoes
* 2 cups fresh tomatoes
* Juice of 1 lemon
* 1 clove of fresh garlic +/or ½ large onion, chopped
Directions
1) Blend all ingredients together in a food processor. Add water if a little too dry.
2) Press mixture flat onto a Paraflexx sheet into a large square or rectangle, making sure that the mixture stands only a few millimetres tall. (The thicker the cracker the harder to eat and the longer to dry).
3) Score the size of crackers you'd like with a knife or spatula before dehydrating. (I usually score the large square 3x3 or 4x4 depending on what I want to use them for).
4) Dehydrate around 105°F - 110°F overnight and flip over once one side is dry. Dry to completion.
5) Store in an airtight container, somewhere close to hand for when the cravings strike!
RAW COACH'S TOP TIPS:
* Once dehydrated your flax crackers will keep for months in an airtight container - handy for all those times where you have an 'I don't know what to eat but I know I want something chewy' moment
* You can make two different sorts from the same ingredients - either mill the seeds first for a smooth cracker, or keep them whole for a bitty cracker. They even taste completely different!
* Semi dry both sides instead of drying to full term to create a 'tortilla wrap'. How delicious is one of these stuffed full of your favourite vegetable ingredients?
* These are great for kids who want something to 'gnaw' on between meals
* You can make them sweet or savory depending on your preference
* They are great for travelling and taking to work, even if they break en route they are still workable, even if you just spread a little avocado on them or dip into an olive pâté.
==========================================
Vegetable Dip
Yield: 2 cups
1 celery stalk, finely diced
¼ onion, finely diced
½ carrot, shredded
¼ teaspoon sea salt
½ garlic powder
1 cup cashews, soaked for 2 hours
½ cup water, or more as needed
Juice of one lemon
1 Toss celery, onion and carrots in a bowl. Sprinkle with sea salt and garlic powder.
2 Place cashews, lemon juice and water in a blender. Process until cashews are very creamy, add more water if needed.
3 Combine cashew cream and vegetables. Chill overnight. Remove from refrigerator 30 minutes before serving.
==================================
Just Like Ritz Crackers (Carmella)
2 ½ c. walnuts soaked 1 hr. or more
2 ½ c. cubed zucchini
½ c. ground golden flax seed
¼ c. hemp seed
2 teaspoons sea salt
Grind walnut in FP until they are in very small uniform pieces (cous cous looking) - transfer to bowl
Grind zucchini in FP until they are in very small uniform pieces - add to bowl
Add ground flax, hemp and salt. Blend well. Add enough water to make spreadable dough ( 1/2 to 1 cup)
Spread between 2 trays lined with teflex
Dehydrate - Flip - until crisp
Cut into chips - flat bread or desired sizes
Sweet Potato Crisps
Makes 4-6 cups of crisps (it makes almost 4 trays of crackers)
=======================================
Seasoned sweet potatoes, nutty flaxseeds, and almonds blend together for sweet and savory crispy chips. Serve with soup or salad or a spread.
3 cups peeled and shredded sweet potato
1/4 cup lemon juice
1 cup almonds
2 cups flaxseeds
2 cloves garlic
1 cup chopped red onion
1 TBS dried rosemary
1 TBS savory or thyme
1 TBS coriander seeds
1-2 tsp sun-dried sea salt
Soak sweet potato in 1/4 cup lemon juice and c cups fresh water overnight (about 6-12 hours) to leech excess starch. Drain and rinse in strainer. Soak almonds in 2 cups fresh water overnight (6-12 hours). Drain and rinse. Soak flaxseeds in 4 cups fresh water for 15-20 minutes or until saturated. The flaxseeds will absorb most or all of the water.
Grind the sweet potato, almonds, flaxseeds, garlic, red onion, rosemary, savory or thyme, and coriander seeds. This can be done in a masticating or titurating juices (such as a Champion juicer), with homogenizing "blank" plate. Alternatively, they can be ground in a food processor or blender in several batches, adding fresh water as necessary to blend smooth.
In a bowl, mix sea salt into mixture with clean, wet hands. Spread the mixture thinly on nonstick sheets to the edges of the dehydrator trays. Use a rubber spatula for easy spreading.
Dehydrate at 108 degrees F for 12-20 hours or until almost dry. Peel off the non stick sheets. Cut into triangles, squares, or rectangles. Return to the dehydrator without the nonstick sheets for a few hours or until crispy. (Climate, temperature, and humidity all affect dehydrating time.)
Store in resealable bags in a cook dry place, in the refrigerator, or in the freezer.
by Renee Loux Underkoffler, Living Cuisine
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Averie's No-Bake Vegan Peanut Butter Chocolate Chip Coconut Oil Protein Bars
Servings: 12
Preparation Time: 5-10 minutes
•1 ripe banana, mashed
•1/4 cup coconut oil
•1 1/2 cups oats
•1/2 cup shredded coconut
•1/2 cup raisins (or date chunks, cranberries, craisins, dried cherries/mangoes/apricots/etc.
Any dried fruit will work)
•1/2 cup chocolate chips (or carob, butterscotch, white chocolate chips, etc.)
•1/2 cup maple syrup
•1/2 cup peanut putter (or any nut butter, i.e. almond, pecan, cashew, coconut peanut butter from Tropical Traditions, etc.)
The following ingredients are optional but I used them all:
•2 to 4 scoops protein powder
•2 tablespoons flax seeds
•2 tablespoons Chia Seeds
•1 1/2 teaspoons cinnamon
•1 teaspoon vanilla extract
Mash the banana with a fork, then add all the remaining ingredients, stir till combined.
Press the mixture into a plastic container with a lid or 8x8 Pan (or use whatever you want, even a cookie sheet with a raised edge will work) and freeze for a few hours.
Remove from freezer and slice into bars. Wrap individually for on the go snacks.
...they are really tasty in combination together!
Averie
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Sunflower Seed Pate (adapted from Nomi Shannon)
1 ½ cup sunflower seeds, soaked 8-12 hours.
1/3-½ cup fresh squeezed lemon juice
Handful chopped scallions
3 Tbs raw tahini
1 Tbsp Nama Shoyu
salt with add’l water, or none at all
¼ cup coarsely chopped parsley
Sprinkle cayenne pepper (or more to taste)
Soak sunflower seeds 8-12 hours, drain, then thoroughly rinse and drain. In a food processor, process the sunflower seeds, lemon juice, scallions, tahini, shoyu, parsley, and cayenne with a drizzle of water until the mixture is a smooth paste.
When thoroughly blended taste and adjust the seasoning.
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Ani Phyo’s Ginger Almond Pate (from Ani’s Raw Food Kitchen)
1 Tablespoon ginger
1 clove garlic
1/2 teaspoon sea salt
1 cup almonds, dry
1 lemon’s juice
1/4 cup filtered water
Follow same technique as with other pates: combine all ingredients but water in processor, process, and then add water till desired consistency is reached. Delicious!
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Raw Walnut Pate
2 cups walnuts, soaked
2 garlic cloves
2 green onions
1 cup fresh parsley
1 tablespoon oregano
2 stalks celery
2 tablespoons miso one tablespoon miso = one teaspoon soy sauce…..
You can totally sub miso with salt or Braggs Aminos for Nama Shoyu, etc. Perhaps a miso soup without miso would be a little strange but other than that, no problem!
1 tablespoon honey
2 tablespoons olive oil
sea salt
Directions:
Chop all ingredients, then blend to an even consistency in a food processor with water as needed.
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Garden Pate (yields 2 cups, at least)
1 cup sunflower seeds, soaked at least 2 hrs and drained
1/4 cup ground flax seeds
2-3 tbsp Bragg’s liquid aminos
1 1/2 tbsp flax oil
1 tsp ground cumin
1/2 tsp curry powder
1/2 tsp ground coriander
1/2 cup chopped parsley
1 cup vegetable juice pulp
1 small red pepper, cut into small cubes and dehydrated for 2-3 hrs (raw is fine, too)
1/2 zucchini, shredded and dehydrated for 2-3 hrs (raw is fine, too)
1 carrot, shredded and dehydrated for 2-3 hrs (raw is fine, too)
4 tbsp chopped parsley
Blend the sunflower seeds, fla
x, Bragg’s, flax oil, cumin, curry, and coriander in your food processor, adding water in a drizzle until the mixture is completely smooth and creamy.
Add the vegetables, parsley, and pulp and give it all a few good pulpses, till the veggies are incorporated but not blended. Stop, transfer the mix to a bowl, and then mix in the parsley with your hands.
The result? Fresh, tasty, herb-y goodness
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Nut and Seed Butter #1
Ingredients:
• 1 C. Raw Brazil Nuts
• 1 C. Lightly Salted Roasted Cashews
• 1 C. Raw Walnuts
• 1/2 C. Raw Sunflower Seeds
• 1/4 C. Golden Flax Seeds
• 1/2 tsp. Himalayan Pink Salt
Method:
Combine all your nuts in a high speed blender (I used the Vita-Mix), or food processor and blend until smooth. Store in the refrigerator in air tight containers.
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SWEET POTATO STICKS
1-2 large sweet potatoes, sliced into french fries
1-2 c soaked hazelnuts
Juice of 1-2 lemons
1. Blend nuts and lemon juice.
2. Pour over potato sticks
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Tomato and Cashew Dip
Lovely on an antipasto platter or in a sandwich with lots of greens.
8 sun dried tomatoes, sliced
½ red capsicum, chopped
1 cup cashew pieces, soaked overnight, drained and rinsed
Several stems fresh coriander, chopped
Small handful of mint leaves
2 cloves garlic
1 tsp chilli sauce
½ tsp sea salt
Blitz the whole lot in a food processor or blender!
WILD HEALTH.COM
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Medjool date stuffed with goat cheese
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Even though this is an appetizer, you can still use it as an individual, with crackers, etc.
Best Ever Party Appetizer
Submitted by: J.Coulson to AllRecipes.com "Marinated goat's cheese with sun-dried tomatoes. Serve with sliced French bread."
Yield: 10 servings.
Prep Time: 20 Minutes
Ready In: 6 Hours 20 Minutes
a.. 12 ounces goat cheese
b.. 3 tablespoons olive oil
c.. 1 cup diced sun-dried tomatoes
d.. 1 cup black olives, chopped
e.. 4 tablespoons chopped fresh basil
f.. 2 tablespoons chopped fresh rosemary
g.. 3 cloves garlic, halved
1.. Slice goat cheese into one inch pieces and place in a single layer on a large platter. Sprinkle olive oil, sun-dried tomatoes, black olives, basil and rosemary over the cheese.
2.. Using toothpicks, insert the garlic cloves into the cheese throughout the mixture.
3.. Allow the mixture to marinate 6 hours, or overnight, in the refrigerator. Remove the toothpicks, and serve with sliced French bread.
You can mix this together, use broccoli, cucumber, red bell peppers to dip; or you can spread it on romaine or red leaf lettuce
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Fruit Nut Delight
Spread cashew or almond butter on the inside of a pita. Add fresh sliced peaches (leave whole until ready to serve, then slice and add to sandwich) or peach jam. Sprinkle with sunflower seeds, if you like.
There are a few dehydrator recipes here....you can use your oven, if you need to
One more thing...just remember some of these are vegan or raw and they won't be the 'same' as store-bought items. For instance, there's a 'just like ritz' cracker below....it won't be like you find in a box but it will be good.
Use the pate recipes to dip veggies in or spread on dehydrated crackers; even rye or sourdough bread.
Almond Brittle
• 1 C almonds, soaked for at least 6 hours
• 1.5 T Cinnamon
• 1.5 T Ginger
• pinch of Cayenne
• 2 – 3 T Maple Syrup*
Drain almonds and pat dry. Place all ingredients in food processor. Process until well ground but some larger chunks still exist. If you need more moisture to hold together, add the extra maple syrup. Flatten out on a teflex sheet. Dehydrate for 8 hours or until brittle is very dry. Handle carefully. Carefully break into pieces.
===================================
Truffle Cookies/Almond Joy Drops
Dozen cookies!
Super Tasty, super easy versatile cookies that you can do absolutely anything with. Get creative and anything that strikes your fancy!
Ingredients:
1 Cup Raw Almond Butter
1/2 cup Agave or Raw Honey
1 tbs. Culinary quality Vanilla extract (free from preservatives and glycerin)
Himalayan Sea Salt
Approx 1 cup of Almond, Walnut or Pecan flour (Simply grind chosen nut in coffee grinder)
Variations for the nut flour:
Coconut shavings
Raw Cocoa Powder
Preparation:
Simply combine Almond butter, Agave, Vanilla and salt to make a basic batter. Feel free to add anything beyond that such as raisins, Lemon zest, 1/4 cup cocoa powder ect.
Place the 'flour' in a small bowl or plate.
Proceed to place spoonfuls of dough into the flour, coconut shavings, cocoa powder ect.. and roll around to ensure all the outside layers are evenly coated. Place on a plate lined with wax paper (I feel it helps prevent freezer burn) and place in the freezer for approximately 15 minutes or until they are firm.
Eat and enjoy.
Takes approximately 10 minutes! to prepare!
===================================
.
Heavenly Cookies
Yield approximately 10 cookie balls
These cookies will be all the rage with your family and friends. They’re easy to make (no equipment needed!) so you’ll want to make extras. Trust me!
¼ cup + 2 tablespoons raw nut butter (almond, pecan, or walnut)
½ cup + 2 tablespoons unsweetened, dried coconut
½ cup raisins
2 tablespoons raw agave nectar (I prefer the light agave)
¼ teaspoon vanilla extract
pinch Himalayan crystal salt
dash cinnamon
Stir everything together in a bowl with a spoon (large bowl and spoon if you’re making a double or triple batch). Then, take a moment and mash it together with your hands. Yes, it’s sticky and gooey, but it’s fun and you still have to roll them so you’ll be getting sticky and gooey anyway. Using a 1-tablespoon measured amount of cookie batter, roll them into balls. Store these in the refrigerator or freezer.
Fun Variations:
~Stir in 1 tablespoon of raw chocolate powder or raw carob powder
~Roll them in dried, unsweetened coconut or ground nuts
===============================
Pumpkin Pie Babies
For the basic recipe:
• 50 grams (about 1/4 cup) cooked winter squash of choice (do I even need to say which one I used?), or sub sweet potato
• 15 grams almonds (about 1 tablespoon)/ Play around with other nut combinations if you wish.
• 40 grams dates (if unsure what type to use, click here)
Blend everything together and form into shapes of your choice (or put in the fridge for a while if the dough is too soft).
Pumpkin Macaroons:
For a different pumpkin fudge baby creation, try adding pumpkin/sweet potato to the Raw Macaroons.
Macaroon Babies
• 80 grams dates (if you’re unsure about what kind to use, see the Baby FAQ Page)
• 15-23 grams (about 1 to 1 and 1/2 tablespoons, depending on how truffle-y you want them) coconut butter (I used Artisana)**
• Optional: shredded coconut, chopped almonds, cocoa powder, cinnamon, jam, lime, rum, chocolate chips or melted chocolate, etc.
**Note: A few readers/bloggers have successfully subbed coconut oil for the coconut butter.
1. Blend, using your blending gadget-of-choice (I use the Magic Bullet short cup).
2. Mix in your coconut if using. (I don’t really like shredded coconut, so I opted to leave it out for the bar below.) Alternatively, you can roll the balls in coconut after forming them (as in the first photo of this post).
3. Form in shapes of your choice. You can use the plastic-bag trick (Tip #2 in this post). If you find the mixture too crumbly, put the bag in the fridge for a while before forming shapes.
4. Due to the melty nature of coconut butter, store the Macaroon Babies in the fridge or freezer (that is if ya don’t eat them all first!).
5. If you do happen to have a dehydrator, I’m guessing you can use it on these… but don’t take my word for it, since I’ve never even seen a dehydrator in real life before, let alone used one.
Carrot Cake Macaroons
Use the Raw Macaroon recipe,above, but add:
• peeled carrot
• dash of cinnamon
• a few drops of pure vanilla extract
Optional add-in ideas: walnuts, dried pineapple, raisins, coconut shavings…
=======================================
Broccoli spears….dip in hummus or spread
=======================================
Maple Nut Patties
My family really likes the Genesis Maple Nut Royale bars, but at $1.25 a bar, it was getting rather pricey. So I read the ingredients on the back and made up my own version.
1/2 c. maple syrup
6 oz. almonds
5 oz. walnuts
4 oz. pecans
3 oz. macadamias
water as needed
Place all the nuts (not soaked) in food processor, and process until finely ground. Then, while machine is running, slowly pour in syrup. Add water (just a little) if need to make a scoopable batter. Drop on Teflex sheets in 2 tablespoon scoops. Spread into small patties, and dehydrate 24-48 hours (longer is better for us).
These are moist and good; makes about 32 patties.
=======================================
Italian Flax Crackers...
Karen Knowler's
Ingredients:
* 2 cups flax seeds (a.k.a. linseeds)
* 1 red bell pepper
* ½ cup sun-dried tomatoes
* 2 cups fresh tomatoes
* Juice of 1 lemon
* 1 clove of fresh garlic +/or ½ large onion, chopped
Directions
1) Blend all ingredients together in a food processor. Add water if a little too dry.
2) Press mixture flat onto a Paraflexx sheet into a large square or rectangle, making sure that the mixture stands only a few millimetres tall. (The thicker the cracker the harder to eat and the longer to dry).
3) Score the size of crackers you'd like with a knife or spatula before dehydrating. (I usually score the large square 3x3 or 4x4 depending on what I want to use them for).
4) Dehydrate around 105°F - 110°F overnight and flip over once one side is dry. Dry to completion.
5) Store in an airtight container, somewhere close to hand for when the cravings strike!
RAW COACH'S TOP TIPS:
* Once dehydrated your flax crackers will keep for months in an airtight container - handy for all those times where you have an 'I don't know what to eat but I know I want something chewy' moment
* You can make two different sorts from the same ingredients - either mill the seeds first for a smooth cracker, or keep them whole for a bitty cracker. They even taste completely different!
* Semi dry both sides instead of drying to full term to create a 'tortilla wrap'. How delicious is one of these stuffed full of your favourite vegetable ingredients?
* These are great for kids who want something to 'gnaw' on between meals
* You can make them sweet or savory depending on your preference
* They are great for travelling and taking to work, even if they break en route they are still workable, even if you just spread a little avocado on them or dip into an olive pâté.
==========================================
Vegetable Dip
Yield: 2 cups
1 celery stalk, finely diced
¼ onion, finely diced
½ carrot, shredded
¼ teaspoon sea salt
½ garlic powder
1 cup cashews, soaked for 2 hours
½ cup water, or more as needed
Juice of one lemon
1 Toss celery, onion and carrots in a bowl. Sprinkle with sea salt and garlic powder.
2 Place cashews, lemon juice and water in a blender. Process until cashews are very creamy, add more water if needed.
3 Combine cashew cream and vegetables. Chill overnight. Remove from refrigerator 30 minutes before serving.
==================================
Just Like Ritz Crackers (Carmella)
2 ½ c. walnuts soaked 1 hr. or more
2 ½ c. cubed zucchini
½ c. ground golden flax seed
¼ c. hemp seed
2 teaspoons sea salt
Grind walnut in FP until they are in very small uniform pieces (cous cous looking) - transfer to bowl
Grind zucchini in FP until they are in very small uniform pieces - add to bowl
Add ground flax, hemp and salt. Blend well. Add enough water to make spreadable dough ( 1/2 to 1 cup)
Spread between 2 trays lined with teflex
Dehydrate - Flip - until crisp
Cut into chips - flat bread or desired sizes
Sweet Potato Crisps
Makes 4-6 cups of crisps (it makes almost 4 trays of crackers)
=======================================
Seasoned sweet potatoes, nutty flaxseeds, and almonds blend together for sweet and savory crispy chips. Serve with soup or salad or a spread.
3 cups peeled and shredded sweet potato
1/4 cup lemon juice
1 cup almonds
2 cups flaxseeds
2 cloves garlic
1 cup chopped red onion
1 TBS dried rosemary
1 TBS savory or thyme
1 TBS coriander seeds
1-2 tsp sun-dried sea salt
Soak sweet potato in 1/4 cup lemon juice and c cups fresh water overnight (about 6-12 hours) to leech excess starch. Drain and rinse in strainer. Soak almonds in 2 cups fresh water overnight (6-12 hours). Drain and rinse. Soak flaxseeds in 4 cups fresh water for 15-20 minutes or until saturated. The flaxseeds will absorb most or all of the water.
Grind the sweet potato, almonds, flaxseeds, garlic, red onion, rosemary, savory or thyme, and coriander seeds. This can be done in a masticating or titurating juices (such as a Champion juicer), with homogenizing "blank" plate. Alternatively, they can be ground in a food processor or blender in several batches, adding fresh water as necessary to blend smooth.
In a bowl, mix sea salt into mixture with clean, wet hands. Spread the mixture thinly on nonstick sheets to the edges of the dehydrator trays. Use a rubber spatula for easy spreading.
Dehydrate at 108 degrees F for 12-20 hours or until almost dry. Peel off the non stick sheets. Cut into triangles, squares, or rectangles. Return to the dehydrator without the nonstick sheets for a few hours or until crispy. (Climate, temperature, and humidity all affect dehydrating time.)
Store in resealable bags in a cook dry place, in the refrigerator, or in the freezer.
by Renee Loux Underkoffler, Living Cuisine
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Averie's No-Bake Vegan Peanut Butter Chocolate Chip Coconut Oil Protein Bars
Servings: 12
Preparation Time: 5-10 minutes
•1 ripe banana, mashed
•1/4 cup coconut oil
•1 1/2 cups oats
•1/2 cup shredded coconut
•1/2 cup raisins (or date chunks, cranberries, craisins, dried cherries/mangoes/apricots/etc.
Any dried fruit will work)
•1/2 cup chocolate chips (or carob, butterscotch, white chocolate chips, etc.)
•1/2 cup maple syrup
•1/2 cup peanut putter (or any nut butter, i.e. almond, pecan, cashew, coconut peanut butter from Tropical Traditions, etc.)
The following ingredients are optional but I used them all:
•2 to 4 scoops protein powder
•2 tablespoons flax seeds
•2 tablespoons Chia Seeds
•1 1/2 teaspoons cinnamon
•1 teaspoon vanilla extract
Mash the banana with a fork, then add all the remaining ingredients, stir till combined.
Press the mixture into a plastic container with a lid or 8x8 Pan (or use whatever you want, even a cookie sheet with a raised edge will work) and freeze for a few hours.
Remove from freezer and slice into bars. Wrap individually for on the go snacks.
...they are really tasty in combination together!
Averie
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Sunflower Seed Pate (adapted from Nomi Shannon)
1 ½ cup sunflower seeds, soaked 8-12 hours.
1/3-½ cup fresh squeezed lemon juice
Handful chopped scallions
3 Tbs raw tahini
1 Tbsp Nama Shoyu
salt with add’l water, or none at all
¼ cup coarsely chopped parsley
Sprinkle cayenne pepper (or more to taste)
Soak sunflower seeds 8-12 hours, drain, then thoroughly rinse and drain. In a food processor, process the sunflower seeds, lemon juice, scallions, tahini, shoyu, parsley, and cayenne with a drizzle of water until the mixture is a smooth paste.
When thoroughly blended taste and adjust the seasoning.
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Ani Phyo’s Ginger Almond Pate (from Ani’s Raw Food Kitchen)
1 Tablespoon ginger
1 clove garlic
1/2 teaspoon sea salt
1 cup almonds, dry
1 lemon’s juice
1/4 cup filtered water
Follow same technique as with other pates: combine all ingredients but water in processor, process, and then add water till desired consistency is reached. Delicious!
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Raw Walnut Pate
2 cups walnuts, soaked
2 garlic cloves
2 green onions
1 cup fresh parsley
1 tablespoon oregano
2 stalks celery
2 tablespoons miso one tablespoon miso = one teaspoon soy sauce…..
You can totally sub miso with salt or Braggs Aminos for Nama Shoyu, etc. Perhaps a miso soup without miso would be a little strange but other than that, no problem!
1 tablespoon honey
2 tablespoons olive oil
sea salt
Directions:
Chop all ingredients, then blend to an even consistency in a food processor with water as needed.
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Garden Pate (yields 2 cups, at least)
1 cup sunflower seeds, soaked at least 2 hrs and drained
1/4 cup ground flax seeds
2-3 tbsp Bragg’s liquid aminos
1 1/2 tbsp flax oil
1 tsp ground cumin
1/2 tsp curry powder
1/2 tsp ground coriander
1/2 cup chopped parsley
1 cup vegetable juice pulp
1 small red pepper, cut into small cubes and dehydrated for 2-3 hrs (raw is fine, too)
1/2 zucchini, shredded and dehydrated for 2-3 hrs (raw is fine, too)
1 carrot, shredded and dehydrated for 2-3 hrs (raw is fine, too)
4 tbsp chopped parsley
Blend the sunflower seeds, fla
x, Bragg’s, flax oil, cumin, curry, and coriander in your food processor, adding water in a drizzle until the mixture is completely smooth and creamy.
Add the vegetables, parsley, and pulp and give it all a few good pulpses, till the veggies are incorporated but not blended. Stop, transfer the mix to a bowl, and then mix in the parsley with your hands.
The result? Fresh, tasty, herb-y goodness
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Nut and Seed Butter #1
Ingredients:
• 1 C. Raw Brazil Nuts
• 1 C. Lightly Salted Roasted Cashews
• 1 C. Raw Walnuts
• 1/2 C. Raw Sunflower Seeds
• 1/4 C. Golden Flax Seeds
• 1/2 tsp. Himalayan Pink Salt
Method:
Combine all your nuts in a high speed blender (I used the Vita-Mix), or food processor and blend until smooth. Store in the refrigerator in air tight containers.
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SWEET POTATO STICKS
1-2 large sweet potatoes, sliced into french fries
1-2 c soaked hazelnuts
Juice of 1-2 lemons
1. Blend nuts and lemon juice.
2. Pour over potato sticks
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Tomato and Cashew Dip
Lovely on an antipasto platter or in a sandwich with lots of greens.
8 sun dried tomatoes, sliced
½ red capsicum, chopped
1 cup cashew pieces, soaked overnight, drained and rinsed
Several stems fresh coriander, chopped
Small handful of mint leaves
2 cloves garlic
1 tsp chilli sauce
½ tsp sea salt
Blitz the whole lot in a food processor or blender!
WILD HEALTH.COM
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Medjool date stuffed with goat cheese
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Even though this is an appetizer, you can still use it as an individual, with crackers, etc.
Best Ever Party Appetizer
Submitted by: J.Coulson to AllRecipes.com "Marinated goat's cheese with sun-dried tomatoes. Serve with sliced French bread."
Yield: 10 servings.
Prep Time: 20 Minutes
Ready In: 6 Hours 20 Minutes
a.. 12 ounces goat cheese
b.. 3 tablespoons olive oil
c.. 1 cup diced sun-dried tomatoes
d.. 1 cup black olives, chopped
e.. 4 tablespoons chopped fresh basil
f.. 2 tablespoons chopped fresh rosemary
g.. 3 cloves garlic, halved
1.. Slice goat cheese into one inch pieces and place in a single layer on a large platter. Sprinkle olive oil, sun-dried tomatoes, black olives, basil and rosemary over the cheese.
2.. Using toothpicks, insert the garlic cloves into the cheese throughout the mixture.
3.. Allow the mixture to marinate 6 hours, or overnight, in the refrigerator. Remove the toothpicks, and serve with sliced French bread.
You can mix this together, use broccoli, cucumber, red bell peppers to dip; or you can spread it on romaine or red leaf lettuce
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Fruit Nut Delight
Spread cashew or almond butter on the inside of a pita. Add fresh sliced peaches (leave whole until ready to serve, then slice and add to sandwich) or peach jam. Sprinkle with sunflower seeds, if you like.
cynupstateny
Well-known member
All carbs or just bad carbs, Dawn? I have tons of good carb recipes.
Good carbs would be ok, I guess, but am trying to find ways of tricks to fool my
sweet tastebuds. Wondering what others who must watch their total carbs do.
Another trick I've found is to drink plain water right after eating a dill pickle! Tastes just like sweetened water.
Also very, very diluted limeade.
But yeah, if you have some good carb snacks, I'd love to read them.
sweet tastebuds. Wondering what others who must watch their total carbs do.
Another trick I've found is to drink plain water right after eating a dill pickle! Tastes just like sweetened water.
Also very, very diluted limeade.
But yeah, if you have some good carb snacks, I'd love to read them.
dawn_mo
Well-known member
I use about 4 green tea bags and 2 of a flavored tea bag. I love
Constant Comment, and use decaf also. Mint is also really good in it too. Let me know if it helps. I drink about a half gallon a day of the stuff. I use really hot water in a pitcher, put the tea bags in and let it steep overnight. It works great. Then I refrigerate it and drink it throughout the day.
Constant Comment, and use decaf also. Mint is also really good in it too. Let me know if it helps. I drink about a half gallon a day of the stuff. I use really hot water in a pitcher, put the tea bags in and let it steep overnight. It works great. Then I refrigerate it and drink it throughout the day.
dawn_mo
Well-known member
Dawn, try making Janet's gazpacho recipe that she posted.
I have a pitcher of it in the fridge and love it. I made up a big fruit salad (it seems making a small one is impossible)and between it and the gazpacho it is so easy to eat healthy. I used Clamato for the tomato juice but will try it with the tomato juice next time.
I have a pitcher of it in the fridge and love it. I made up a big fruit salad (it seems making a small one is impossible)and between it and the gazpacho it is so easy to eat healthy. I used Clamato for the tomato juice but will try it with the tomato juice next time.