Garlic Naan Makes 2 slices (page 26)
Sprinkle on top:
Blend till smooth. Pour onto Teflex sheet, sprinkle desired toppings, Dehydrate for 2 1/2 hours. Flip onto dehydrator mesh and continue dehydrating for up to 24 hours or until dry. Tear into desired shape.
Cheese Slices (page 28)
Add 1/2 cup Agar flakes (or 1/4 cup agar powder) to 1 cup water. Bring to boil, (it's ok, its only the thickener) then reduce heat and simmer at lowest heat for 10 minutes, stirring constantly. (After simmering 10 minutes, it probably will be reduced down to 1/2 cup) Add with other ingredients into blender and blend really well until warm and creamy smooth (no lumps). Mix in minced spicy red and green pepper pieces (like Serrano & Santa Fe peppers) and pour onto smoothTeflex sheet and smear evenly to cheese-slice thickness with offset spatula. Cover with another Teflex sheet (to give it smooth surface) and let sit at room temp for several hours as it gels and hardens. Peel off sheets and cut into single serve squares.
Mustard, Mayonaise, Relish, Ketchup Lasts several weeks in Refrigerator
For Dijon, blend until smooth For stone ground, don’t blend totally smooth, mix in 1 tablespoon whole mustard seed after blending
Chop in food processor Drain liquid through strainer Add 1-2 tablespoon apple cider vinegar
Blend until super smooth
Blend until smooth Thousand Island Dressing is on page 144
Pina Colada 2 servings See video at HealthyPinaColada.com (page 60)
Place the following in blender:
For the freshest pineapple juice, peel a pineapple, core it (eat core, super healthy!), chop into chunks and toss in blender. Pulse a few times till chunks are shredded. Pour contents into a nut milk bag and squeeze juice out into container.
Chocolate Almond Flax Cookies Makes a dozen medium cookies (page 100)
Put first 3 ingredients in a large bowl, stir and let soak for 2 1/2 hours. Stir in remaining ingredients, pour onto dehydrator sheet. Spread evenly 1/4 inch thick across sheet. Dehydrate for 2 hours at 118F (45c) then flip onto mesh sheet and continue dehydrating for another hour. Flip and use circle cookie cutter to create cookie shapes. Drizzle chocolate syrup over each cookie then continue to dehydrate another 2 hours or until crisp.
Brotwurst (page 110)
Put first 4 ingredients through Champion or twin gear juicer or put in food processor till well ground. Add to blender with remaining ingredients. Blend on high for a few seconds or until somewhat creamy. Mold into a tube shape. Serving suggestions: Stir in tablespoon of cream after blending in blender with minced onion and sliced tomato with a cracker on the side.
unChicken Tacos (page 140)
Flax Seed Taco
Pull apart oyster mushrooms to make 1/2 inch wide shreds. Put in bowl and coat with oil. Place on dehydrator sheet, sprinkle with salt and pepper and dehydrate 2 hours. Make avocado cream sauce.
Avocado Cream Sauce
Spread a little of the guacamole across inside of taco shell. Add cabbage, mock chicken (oyster mushrooms) and guacamole. Drizz
Kung Pao Chicken Serves 2 (page 150)
Cut larger pieces of coconut meat into 1 by 1 (roughly) pieces/squares and marinate in bowl with sauce (below) overnight in refrigerator, then place on dehydrator sheet. Rub paprika and chipotle powder on coconut and dehydrate for at least 3 hrs.
To bowl add Chinese Salad ingredients. Top with some mock chicken pieces then pour sauce on top. For rice, use parsnip rice from Indian Feast recipe on next page.
Indian Feast (Naan recipe on page 24) Serves 2 (page 152)
3 cups tomatoes on the vine, thinly sliced
2 cups white onion, cut in half then cut into 1/4 inch slices
2 tablespoons olive oil
2 garlic cloves, minced
1 tablespoon ginger, minced
1/2 teaspoon ground coriander
1 teaspoon ground cumin
1/3 teaspoon ground cardamom (if you don't have all these spices don't sweat it!)
1/3 teaspoon nutmeg
1/2 teaspoon paprika
1/3 teaspoon cayenne powder
Parsnip and jicama rice (Process parsnip and jicama separately) 1 cup parsnip rice (pulse chopped parsnips in food processor till size of rice) 1 tablespoon cashew butter Salt and pepper to taste. Optional: add 1 tablespoon cilantro and 1 tablespoon Nama Shoyu. Combine parsnip and cashew butter, salt and pepper and mix well till "rice" sticks together.
Cilantro and Mint Raiter
1/2 cup cashew cheese
4 Tablespoon fresh lemon juice
Salt and pepper to taste
Add cashew cheese, lemon juice and olive oil to a bowl and whisk well. Add herbs and salt and pepper.
Serve a small portion of each dish to plate.
Spicy Thai Curry Noodle UnChicken One Serving (page 154)
1 cup coconut meat from young Thai coconut
To large bowl add all marinade ingredients and lightly whisk and set aside. Cut larger pieces of coconut meat into 1 by 1 (roughly) pieces/squares and add to marinade. Toss well to coat and pour onto dehydrator sheet. Scrape the bowl of all the marinade onto sheet and slide into dehydrator for 2 hours.
Remove from dehydrator and scrape everything into serving bowl. Add toppings, combine and serve with wedge of lime.
SERVING SUGGESTION: Serve with either zuchini noodles on next page or side of parsnip rice (1 cup chopped parsnip to food processor processed till rice size.
1 teaspoon cashew butter mixed in well. Salt & pepper to taste.
Markus Pizza See video at IncrediPizza.com (page 186)
Pizza Crust (in blender)
Dehydrate 4 hrs, flip onto screen then dehydrate overnight
Pizza sauce (in blender)
1 cup sun dried tomatoes
1 cup fresh tomatoes
3 tablespoon cashew milk (page18) 1 teaspoon apple cider vinegar
Pizza Cheese (in blender)
1 cup unsoaked cashews
1/4 cup pine nuts
1 tablespoon nutritional yeast
2 tablespoosn apple cider vinegar pinch sea salt
Chop coarsely in blender or food processor (see pic) Make patties and dehydrate, flipping half way
Other possible toppings for pizza- pineapple, green onions, Sun dried tomato pieces, red onion
Pop Tarts (makes 6) (page 192)
Red- dehydrated raspberries or goji berries, finely chopped
Smear dough thin and flat onto dehydrator sheets Dehydrate 5 hours 6 hrs, flip onto screen dehydrate another 5-6 hours until center is not gooey anymore, but crust is still flexible
Cut into rectangles
Spread raspberry jam on one, icing on the other Put two pieces together, add sprinkles on top
Can eat right away or dehydrate more to make “icing” harder.
Broccoli and Cheese (page 196)
Marinate 2 cups broccoli in olive oil and a bit of sea salt and pepper, then dehydrate for 4 hours.
When ready to eat, take out of dehydrator so it’s still warm and add the cheese (Same cheese as Mac and Cheese, page 188)
Add ingredients to blender and blend on high till smooth. Add a little more cashew milk if too thick. Pour into dish, top with sweet crust and garnish with raspberry and mint leaf.
Sweet Crust Topping:
Pour round blobs onto teflex dehydrator sheet and dehydrate 8-10 hours, flipping over onto mesh screen half way. When hard, you can cut with scissors into perfect circle and place on top of creme in bowl.
90 Second Chocolate Ice Cream Serves 2 (page 204)
2 frozen bananas
3 tablespoons cacao powder
Pound the Vitamix plunger really hard and fast down the corners to make sure it mixes. Eat immediately
Cannoli Makes 2 (page 206)
1 1/2 cups ricotta cheese (page 74) 3 tablespoons coconut or date sugar 1 cup chopped walnuts 1 tablespoon cacao nibs, roughly chopped half of a vanilla bean (seeds only)
Peel apples and slice quarter inch thick on mandolin. Generously brush coconut oil onto dehydrator sheet and lay apple slices out, not overlapping. When tray is full brush the tops of each apple slice and dehydrate at 118 for 1 1/2 hours or until pliable. Remove tray and lay apple slices overlapping each other 4 apple slices long. Repeat this step 4 times till you have about a 4 inch square of overlapping apple slices. Brush any dry pieces with coconut oil and dehydrate for 2 more hours. Remove from dehydrator and wrap around a cannoli mold and gently lay on mesh sheet. Repeat this step with remaining squares then dehydrate till firm and able to hold own shape. Gently slide cannoli off mold and continue to dehydrate till crispy. Stuff with filling.
If creating shell is too much trouble you can easily just overlap 4 apple slices and put a couple dollops of cannoli cheese in center of dehydrated apple wheels. Tastes exactly the same but at a fraction of the work!
Put all ingredients in blender and blend on high. Put in jar & refrigerate. Lasts 2 days.
Chocolate Crush Pie (page 210)
Put nuts into a food processor and pulse chop into little bits. Put in bowl with other ingredients and stir to mix very well. Brush a mini spring form pie pan (or other little dish) w/ coconut oil and press nuts into pan with your hands forming a very thin crust. So thin it's one more push away from cracking. It's optional to go up the sides or not. You can't see the inside of the pie after released from pan if you do bring crust up the sides of pan. Set aside.
Pie Makes 1 small, two inch mini spring form pie 3/4 cup chocolate syrup (page 36) 1 cup avocado 1/2 cup maple syrup 1/3 cup Sea moss 1/2 teaspoon vanilla 1 cup nut milk (page 18)
Add all ingredients to blender or food process and blend till smooth. Pour into pie crust. Top w/ grated orange and pop in freezer for half hour then move to fridge.