Spicy BBQ Kale Chips

Their flavor is so wonderfully complex; a perfect balance of salty, sweet, sour and spicy. "These are incredible! ". That and the fact that I

love them these Spicy BBQ Kale Chips are Good! ;-)

Spicy BBQ Kale Chips

1 head organic kale, torn

2 chipotle chilis, soaked (seeds removed)

1/2 cup soaking water from chipotle chilis

2 tablespoons olive oil

3 tablespoons nama shoyu/tamari

2 tablespoons apple cider vinegar

1 teaspoon paprika

2 teaspoons cumin

1 teaspoon garlic powder

Pinch cayenne

1 cup sun- dried tomatoes , soaked

1 cup soft dates

- Blend all ingredients in a high - speed blender until smooth.

- Thoroughly combine the kale a sauce in a bowl until all the kale is coated.

- Evenly scatter the kale on a non-stick dehydrator sheet in a way that will allow the air to circulate around it.

- Dehydrate at 105 degrees F for around 10 hours. Remove from the non-stick sheet, transferring to a mesh sheet and continue dehydrating until the kale is completely dried out.

Russell James, recently applied his culinary expertise to this popular snack. (Make sure to watch his video here!)

Almond Milk

Almond Milk

Next on our 'to make' list was Almond Milk. We blended Almonds, (soaked overnight), with water, at a ratio

of roughly 1 cup almonds to 3 cups water. We squeezed the pulp in a mesh bag (a lot of people use the Nut Milk Bag, but a simple cheesecloth or paint strainer will do as good a job for a fraction of the price!) You can then save

the precious pulp to make all sorts Great recipes. You can use it

in pretty much any recipe that calls for almonds, such as cookies or

breads. Some recipes even call specifically for almond pulp.

Another option is:

1 1/2 cups soaked almonds

3 pitted dates, soaked or 1 tablespoon agave nectar

2 1/2 cups water

Place the almonds, dates and water in a blender and process until smooth. We squeezed the pulp in a mesh bag . Discard the pulp left in strainer. Transfer the milk to a sealed and store in the refrigerator. Almond milk will keep for five days. It will separate , so shake well before using.

The five golden rules of food combining

Food combining

The five golden rules of food combining

1. Never drink with meals. Drink half an hour before a meal, and leave it as long as possible after a meal, at least two hours ideally, before drinking again. Why? Because you want the digestive juices to work perfectly, and they can’t do a proper job if you dilute them. If you have been drinking your two liters of water every day since reading part one, you should now be rehydrated, or getting there, and will be in the habit of drinking throughout the day, and not waiting until you feel thirsty. Thirst is a sign that you are already dehydrated, and you’ve left it too long. However if you do feel thirsty, on occasion, that should be your priority, whatever the period since you ate.

2. Eat concentrated protein at separate meals from concentrated starch. Why? Because a potato needs different digestive enzymes from a plate of nuts, and if you mix them up neither item will be thoroughly digested. When you consume concentrated proteins, combine with a big salad and do the same when you consume concentrated carbs. Just don’t mix the two together. This habit is easy to get into and you will feel so much lighter and more alert after eating.

3. Eat fruit separately, and certainly never as dessert. You can get away with a simple fresh fruit starter if you leave 20 or 30 minutes before eating the main course. Why? Because fruit digests much more quickly than fats, proteins and starches, and if you mix them none of it will be thoroughly utilized.

4. Eat the sweet fruits (e.g. bananas, dates, figs, ripe mangoes) separately from the acid fruits, e.g. most of the berries, and all of the citrus fruits. The ones in the middle, the sub acid fruits (apples, pears, peaches and the like) can be mixed with either the sweet fruits or the acid ones.

5. Eat melons on their own. They digest more quickly than anything else.

Eggplant Carpaccio - Appetizers

I love eggplant her is a grate recipe:

Eggplant Carpaccio

1 large eggplant

2 cup cold pressed extra virgin olive

2 clove garlic

1 Tbsp. balsamic vinegar

1 Tsp. Himalayan salt

1 cup chopped basil

1-Prepare eggplant by slicing 1/2 inch off the top and bottom. Slice eggplant, place in a medium-size bowl

2- In blender, combine olive oil, garlic, and salt and puree into garlic oil. Pour mixer over top of eggplant and toss until well coated.

3- Place eggplant on dehydrator tray and dehydrate at 110° for 2 hrs until soft and juicy. drizzle with balsamic vinegar. Finish with chopped basil and enjoy!

Apple - Walnut Bars Trail Mix Bar

We love hiking, too! Whenever we have the chance to spend our days in nature, we go hiking.

Is great for exercise and also to expend time as a family.

Hiking is a popular, inexpensive way to get out and take a break from daily life. The health benefits of hiking are both mental and physical. The health benefits of hiking are numerous and undisputed. Of course, the only way to benefit from them is to head out and start trekking along.

This is a great recipe for a Trail mix bar

Apple - Walnut Bars

5-6 medium apples

2 cups raw walnuts

1 cup raisins or currants

1/2 cup raw agave nectar

1 table spoon ground

1/2 teaspoon sea salt

1- Core apples, using a hand grater or food processor, until you have 3 full cups.

2- Grind the walnuts to a medium coarse meal in a food processor or nut and seed grinder.

3- Put the apples, walnuts, raisins,agave,cinnamon, and salt in a large bowl and stir well to blend. The mixture will be wet.

4-With your hands, form bars about 2 inches wide by 3 inches long by 1 inch tick. place the bars on the screens, allowing at least 1 inch between pieces. dehydrate at 105° for 20 to 24 hrs.

Zucchini Flax Wrap

This is a very versatile wrap that can be used for up to 30 days after preparation. Be sure to store it in the refrigerator, is very good for burritos.

Zucchini Flax Wrap

2 Large Zucchini

1 1/2 cups ground golden flaxseed

2 Tbsp. dried Italian seasoning

2 cups water

1 clove garlic

Blend all ingredients well in a blender until thick and creamy.

Flaxseed will cause the mixture to thicken, so be sure to transfer to covered dehydrator trays as quickly as possible. dehydrate at 110º for 4-6 hors.

Buckwheat Breakfast

Buckwheat Breakfast

This is a great Breakfast

2 c. buckwheat groats - 8 soaked pitted dates

1 c. each apple or pear juice and sprouted buckwheat
1 apple, coarsely diced
2 T. shredded coconut
In a large bowl, cover buckwheat groats and dates with water and soak overnight at room temperature. Drain buckwheat and dates, reserving 1 cup of liquid. Blend reserved liquid, buckwheat, and dates together with apple juice and apple. Top with coconut, cinnamon, and nutmeg. Add other dried fruits, nuts and seeds to taste. Serves 2.