Raw Cheezy "Kale-It'z" or Kale Chips

Think of your favorite crunchy, cheesy, salty snack...are you thinking of cheese it's? Think no further! Now imagine it healthy and even better... Okay, now you are thinking of these wonderful kale chips. I have experimented with all kinds of flavors in kale chips, but today we hit the gold..or should I say Cheese mine! I was looking at the ingredients on a package of kale chips and wondering how they get the cheesy part to stick on it. Then it occurred to me to make a sauce, almost like a dressing, okay it can be used as one... then mix it into the kale and dehydrate. I tried it. Came up with what I thought was a "pretty good" sauce. However, through the afternoon the house started to smell warm, cheesy, and slightly spicy, which was a great aroma for a rainy day. About 6 hours later I tried one and...delicious! My daughter assured me they reminded her of cheese-it's...even though it's been like 5 years since she's had one... but everyone in the family loved them! With every bite we were amazed over and over how good they were. I also like this version because sunflower seeds are much cheaper to use.

You need:

Fresh Kale.
run your fingers along the spine to get the most leaves off and wash and dry. I used about 6-8 stalks worth for a BIG batch. Transfer to a big bowl.

For the Cheezy Sauce

1 C raw soaked and sprouted Sunflower Seeds
3/4 C Water
1 T Apple Cider Vinegar
1/2 tsp Sea Salt
1/4-1/2 Red Bell Pepper
3 T Nutritional Yeast
1 T Olive Oil
1 tsp Chili Powder
1-2 dashes of Cayenne Pepper, more if you like it hot!

Blend sauce in the blender until smooth, about a minute.  Pour over the kale and mix it in with your hands to evenly coat the leaves.

Transfer to a dehydrator and dehydrate for 6-8 hours or until crispy. Check on them once in a while to lift any that are sticking to the dehydrator and flip them.

Go make a batch, pick out a good movie, and enjoy with the fam!

Fresh Kale

Ingredients for the cheezy sauce in the blender

Pour it on...you could eat that as a salad like this too!

Mixed in

Finished delicious "Kale It'z!"

Raw Golden Corn Chips

This is a great, and a little spicy, variation of corn chips. We all loved them!

1 Bag Frozen corn-thawed (abt. 4 Cups)
1 3/4 C Golden Flax seeds, ground to meal
1 1/2 C Water
2 T Olive Oil
1 T Cumin
1 tsp. Onion powder
1 Clove Garlic, pressed.
1/2 tsp. Sea salt, and a little for sprinkling on top.
Dash or 2 of Cayenne Pepper
2 tsp. Chili Powder

Blend flax seeds into meal. Pour into a mixing bowl with chili powder, and set aside.
Put the rest of the ingredients into the blender and blend on high until it is smooth.
Stir mixture in with flax meal and chili powder.
Spread 1 C of batter onto a dehydrating teflex sheet, or parchment paper, smoothing it out very thin, no more than an 1/8 inch. thick.
Continue this three more times onto different sheets.
Score into chip shapes, and sprinkle with a little sea salt if you want.
Dehydrate about 4 hours, then flip onto dehydrating trays and dehydrate until desired crunchiness is achieved. I like them  really crunchy so I did them about 6 or more hours. The longer you dehydrate the crunchier they become.

Great with salsa and guacamole!

Raw Honey-Almond Crackers

Crackers have been a staple for years, but they've always been processed saltines and graham crackers. Recently I have been experimenting with flax crackers and here is a healthy sweet cracker that reminds me of a thicker wheat thin.

Honey-Almond Crackers
1 C Flax Seed Meal (Flax seed ground into meal in the blender)
2 C Almond Pulp (left from making Almond Milk) OR use Almonds blended to a flour
1/3 C Honey (Add more if you want sweeter)
1/8 tsp. Sea Salt,  plus some to sprinkle on top if you like.
1/2-1 C Water

Blend Flax seeds into meal, transfer to a bowl. The blend Almonds if using whole almonds, into a flour. Add to flax meal and stir in the rest of the ingredients. Add the water a little at a time and mix until it is thick and resembles a hard dough, not wet.
Roll out dough using extra flax meal or nut flour to roll it out on, until they are about 1/8 inch. thick or thinner.  Score into 1 inch squares or use cookie cutters for fun shaped crackers. Use a pancake turner to scoop crackers onto 2-3 dehydrating sheets.

Dehydrate 6-8 hours or until desired crispness is achieved.

Option 2: Herb Crackers
Add tsp. Sea Salt, Thyme, Oregano, Onion Seasonings and A clove of garlic-pressed instead of honey.
Sprinkle with salt before putting in dehydrator. Great for dipping or with cucumbers inside.

Raw Corn Chips

These make great chips or wraps depending on how long you dehydrate them.

4 C Corn (I like to use a small bag of thawed frozen corn.)
1/3 C Ground Golden Flax Seeds
1/4 C Sunflower Seeds
1/4 C Juice of an Orange
1/4 C Lime Juice
1/2 tsp. Minced Garlic
1/2 tsp. Sea Salt

Blend until smooth. Pour onto dehydrating teflex sheet and sprinkle with sea salt.Dehydrate 3-4 hours, then flip onto dehydrating sheet. Cut into triangles for chips, squares for a sandwich bread, or wraps. Continue dehydrating until soft for wraps or crunchy for chips. I usually just leave mine in overnight for chips.

Here I had it as a snack with cucumbers, tomatoes, and guacamole.











Here it is as a sandwich with the same ingredients, adding lettuce.

Cashew Cream and Veggie Sandwich

Here is a sandwich made with Corn Tortilla Chips for the outer and avacado, tomato, and lettuce inside. Let's not forget the yummy "cashew cream cheese." For a spread. I will post all ingredients later, but here's a picture.

For this I mixed a few recipes and came out with this as the best.

Corn Tortilla/Chips

4 C Corn (fresh or frozen/thawed)

1/3 C ground flax seeds

1/4 C ground sunflower seeds

1/4 C fresh squeezed orange juice

1/4 C lime Juice (abt 1 lime)

1 tsp garlic (or powder)

1-2 tsp chilli powder (More if you want spicier)

1/2 tsp Sea salt

Put everything in a food processor and blend until smooth. Pour about 1/8 inch thick onto a non-stick teflex sheet, or wax paper and spread out.

Dehydrate for about 3-4 hours. Flip onto dehydrating tray and dehydrate. 2-3 hours for soft tortillas, or cut up with a pizza cutter into however big of pieces you want and let dehydrate a day.

Raw Flax Crackers

Flax crackers
Flax Crackers
Bag of flax seeds
3-5 C water
2 tsp. sea salt
Mix and let sit 1-2 hrs. Then pour into dehydrating teflex or wax paper sheets. Flip a couple hours later and let dehydrate until crisp.
Serve with salsa or guacamole.
You can add any kind of seasoning you like. Great for a "chip."