This crunchy-delight is a staple in our house. If you’ve got a hankering for salt (or you’re trying to wean yourself from potato chips), try giving this nutritious snack a try! Warning: they can be addictive.
Tear kale into desired size pieces (3-4″ in size; larger is better), removing the thick and crunchy stem.
Place in a mixing bowl. Drizzle with olive oil and toss with salt.
Place on a SINGLE LAYER onto a cookie tray (no need to grease).
Bake 350* for 10-15 minutes until desired crispness is reached. Cool. Store in an air-tight container at room temperature.
Makes a perfect snack for a packed lunch!
These battered apple rings are sweet and warm. A perfect way to treat your family on the weekends or guests at a brunch. Easy to make and creates a fabulous presentation.
NOTE: I core and slice the apples one at a time as I am frying each batch, this keeps the browning to a minimum.
Heat a well-seasoned cast iron skillet on medium-low heat. Brush on a thin layer of coconut oil or ghee. You will likely only have to do this the one time if your skillet is seasoned well. Otherwise repeat the brushing of oil between batches as necessary.
In a small bowl, beat the eggs until pale. Add melted butter (be careful that it’s no longer hot or you’ll have scrambled eggs!), honey, sifted coconut flour (this is important so there are no lumps), cinnamon and sea salt. Finally stir in enough cream or milk to create a batter that is about the consistency or heavy cream.
Drop the slices of apple into the batter and turn them over so they are lightly coated in the batter. Lift each ring and give a little shake to get off excess batter. Place in the skillet and fry for about 3 minutes on each side or until golden brown and the apple is soft. If your batter is getting done too fast and your apples are still crunchy, reduce the heat and fry a minute or so longer.
Repeat with remaining apples until complete. Keep finished rings warm in the oven.
To serve, top with homemade cultured mascarpone cheese and sprinkle with a little more cinnamon.
NOTE: This recipe can be made dairy-free by using coconut oil in place of butter and coconut milk in place of the milk. Topping can be omitted.
Looking for a way to sneak in more veggies into your kids’ meals? Consider adding raw zucchini into your tahini dip, and then serve with other fresh vegetables like carrots and celery sticks. A super delicious excuse to eat a healthy snack!
Chop zucchini: Wash and chop zucchini.
Blend: Measure all the other ingredients, and blend in a food processor or blender. If too watery, add more tahini paste, and if too thick, add more water - until a good consistency is reached. Do a taste test to determine if you need to add a little bit extra of any spice or seasoning.
Serve: Place in fridge until ready to serve. Serve with other raw vegetables like organic carrots and celery sticks, or with some sprouted bread or homemade crackers.
Lupini beans may have originated in Italy, but they’re every Egyptian’s favorite snack food. Their preparation may be lengthy, but it’s oh-so-worth-it! Dominique’s method is simple enough - try it out instead of pumpkin seeds if you’re looking for a healthy snack!
Soak the beans: Start by placing the beans in a pot of filtered water and soak for 24 hours. Make sure the pot is large enough because the beans tend to get bigger the longer they stay in the water.
Drain and boil the beans: After 24 hours or so, drain the beans. Refill the pot with water and bring it to a boil. Simmer for an hour – 2 hours.
Soak, rinse, repeat: Drain and rinse the beans. Place them in a container and fill it with water. Now here’s where the process can get tiring; the water in the container will have to be changed at least a couple of times a day for at least 5 days and for up to 2 weeks. The length of time for soaking will depend on the kind of lupini beans you ended up with — some types are more bitter than others, so I would suggest tasting a couple every day after the 5th day to see when the beans have completely lost their bitterness.
Store the beans in water: Once all the bitterness is gone, rinse the lupini beans well, and store them in lightly salted water in a closed glass container in the fridge; the beans won’t go bad for weeks.
Add seasonings and snack: When you’re ready for a delicious snack, take some out of the container; add some olive oil, some cumin and fresh lemon juice et voila! Enjoy! Please note that if you’re not a fan of cumin, you’re welcome to add parsley, rosemary, sage or any other herb or spice that you love instead.
Eat: Take a bean, bite into the skin surrounding the bean, squeeze the bottom of the skin and pop the bean right into your mouth. Be careful not to pop the bean onto the floor or let it fly across the table (bound to happen when you’re first practicing with the beans). After a couple of bite-squeeze-pops, you’ll be a master, and will be enjoying a handful as a salty snack whenever you’re in the mood.
These are a great quick treat that are fun to make and eat. I first had these on a collage camping trip and still make them for myself and my daughters. Wrap in foil and place in the coals of a camp fire for a special camping treat. Or for a quick snack at home they can be made in the oven. Make as many as you want at one time.
Preheat overn to 350 degrees.
Slice the banana from top to bottom through the top peel but not through the bottom side of the peel.
Spead the banana apart slightly and spead the peanut butter into the slice. You may need to spead the banana more to get all the peanut butter in.
Now take the Chocolate chips and press them into the peanut butter. Your fingers are going to get a little peanut butter on them. You don’t want them sitting right on top but pushed in a little so that they don’t melt all over.
Place in the warming oven and bake for a few minutes check every couple of minutes until the chips are melted and the banana is starting to warm.
If you are doing this at a camp fire, wrap the banana in a couple layers of foil and place in coals to warm for only a few minutes. Check on it after a couple minutes to see if the chips are melting.
Once warmed, take out of the peel, slice, and eat. Make sure to get all the chocolate and peanut butter off the peel, you don’t want to waste any of it.
A quick, nourishing, desert or side dish. These are wonderful served alone or as a topping for vanilla ice cream, or served with a drizzle of heavy cream.
In a cast iron skillet, melt 3 Tablespoons butter on medium/low heat.
While it is melting, core and slice the apples without peeling them. You can make them as thin or thick as you like, but of course, the thicker pieces will take longer to cook.
Saute the sliced apples in the melted butter until they begin to soften. Stir frequently as they cook.
Sprinkle on 2 Tablespoons of Sucanat, the cinnamon, and continue to cook and stir until they are becoming a little caramelized.
You may increase or decrease the amount of Sucanat and cinnamon to suite your taste. You can also add more butter if you wish.
My kids had no idea it wasn’t regular cookie dough and thought I was treating them. I am sure that if I bring this to a party and set it down on the table, no one would be the wiser and everyone would be begging for the recipe. Hehe. Bet you’ll never guess the secret ingredient.
I adapted this recipe from one I saw on Chocolate Covered Katie.
Prepare the Chickpeas and Dates
Skip this step for chickpeas if you’re using canned chickpeas or already have some cooked. But still do the date part.
Place dried chickpeas in a medium bowl and cover with warm water. Allow to soak for at least 12 hours, preferably 24.
Also place dates in a bowl and cover with 1/2 cup warm water. Do not drain. Soaking water is used in the recipe.
After soaking is done, drain and rinse chickpeas. Place in a medium saucepan and cover with fresh water. Bring to a boil. Reduce heat and cover. Simmer until tender, about 2-3 hours.
Drain and allow to cool.
Prepare the Dip
Put all ingredients, including soaking water from the dates but excluding the chocolate chips, into a food processor or blender and blend until very smooth. Start with the smallest amount of cream and add more to reach desired thickness. Stir in chocolate chips.
Chill in the refrigerator for an hour before eating to let the flavors meld. Will keep in the refrigerator for up to a week. Serve with fruit slices, spread on pancakes, top waffles, use as a filling in crepes or eat by the spoonful.
* I like adding egg yolk for extra vitamins, but it isn’t necessary. I don’t recommend adding it if you plan on leaving the dip out at a party. In that case use chia seeds or flax meal for extra vitamins. Any of them can be omitted though.
This is another one of my favorite leathers. Pureed blueberries, bananas, and yogurt makes a very healthy and delicious snack. Unfortunately, this one cannot be done in the oven.
Place first 3 ingredients into a blender.
Puree until smooth.
Add honey 1 T at a time and taste for sweetness
Puree once again.
Place 1-1 1/2 C of puree on lined dehydrator sheets
Dehydrate at 135 degrees for 8-10 hours.
Healthy Grain Free granola that’s crunchy and nutty with just the right sweetness and good ol’ coconut oil for some healthy fats.
Put all in a blender or food processor and blend until just fine chunks.
You can eat this raw at this point or you can put it on a cookie sheet spread into a bar about 1/2 inch thick.
Bake at 300 degrees for about 10-15 minutes or until slightly golden.
Allow to cool and then crumble.
Serve warm over fruit or serve raw with fruit.
You can store in the fridge or freezer for later use.
Great with yogurt and plain as well.
You can add all sorts of grains and dried fruits as desired.
A great snack that you can make pretty quickly and serve to guests. The fresh and mild flavor of the cheese is refreshing, especially on a warm day, but it can be eaten any time of the year. The sundried tomatoes and fresh basil give this appetizer it’s savory flavors while the cheese imparts the sweet notes.
The Cheese
Pour milk into a heavy bottomed pot and heat over medium heat. Raise the temperature to 195 degrees.
Slowly add in coconut vinegar, stirring constantly. The milk should maintain about 195 degrees. If you allow it to boil, the cheese takes on a ‘cooked’ taste.
Allow the mixture to simmer as you stir it. You will notice the milk begin to curdle.
Once the milk has curdled, remove from heat.
Pour the milk (now curds and whey) through a colander lined with butter muslin.
Pick up the four corners and hang it to allow all the whey to run out. (Or if you are impatient like me, you can squeeze it and burn your hands to get the whey out.)
The Goodies
Mix all of the goodies—the basil, sun-dried tomatoes, cayenne, olive oil and balsamic vinegar—in a bowl.
Add in the cheese, mix thoroughly and salt to taste.
If desired, mold the cheese by packing it into a small bowl greased with olive oil and refrigerate. Turn out on a plate when ready to use.
Keep covered in the refrigerator up to a week.
Here is a variation of a favorite dip/spread/sauce of ours that we’ve been enjoying for a couple years now. Muhammara is a wonderful dip for veggies, sauce for meat, pizzas, and sandwiches, and spread for toasts. I’m surprised it hasn’t caught on as much as hummus has; it’s soverytasty and easy to make (not to mention incredibly nourishing).
Blend all ingredients in a food processor until smooth (little lumps are fine). Allowing it to chill for a couple hours helps bring the flavors out.
These are so fun to make with children, they are sweet and wholesome, as well as versatile. No cooking required!
Mix equal parts of peanut butter and honey. Gradually stir in the coconut until the mixture is stiff enough to roll into little balls.
Roll the dough into small balls and then roll them in Rapadura (which is more finely ground than Sucanat.)
You may also add raisins or other chopped dried fruits or chopped nuts. Other nut butters can be substituted as well.
Cover tightly and store at room temperature.