Raw Sesame Cookies

Yummy raw cookies from the dehydrator

Soak sesame seeds for about 12-24 hours.
Spoon out and put in food processor. (You can put dates in a high powered blender first to make a paste or just add them in the food processor as is. I like to make a paste first.)
Add coconut and dates to food processor and process for about 45 seconds. Spread mixture evenly on paraflex sheet and “score” with a knife into squares.
Dehydrate on 145 degrees for 1 1/2 hours (during this time, the air temp will not get above 100 in the dehydrator) and then switch it to 105 degrees to continue dehydrating for 7 to 9 more hours-depending on your choice of chewiness.
Yummy plain or serve with almond butter for an extra bit of yumminess!! (Sorry, the picture on my blog shows coffee with them. It was a moment of weakness for me, but it was organic at least!!)

Cheesy Popcorn

I love making my own popcorn. I started making it when we got rid of our microwave.

Today, my daughterwanted me to try making Smartfood popcorn to go with their movie this afternoon. I thought I’d give it a shot. It was simple and came out really well, with no chemicals!

Heat the coconut oil in a large soup pan on the stove (mine is about 12″ in diameter and 4″ deep) over medium-high heat.
When melted and starting to crackle, dump in the popcorn kernels. Shake gently to roll the popcorn in the hot oil. Cover (my lid is glass so I can see through).
In a minute the popcorn will start to pop. Meanwhile, heat the butter in small saucepan until melted. Set aside.
After a few minutes, the popping sound will start to die down. You can shake gently every few seconds if you wish, but I don’t always shake and it comes out fine.
When there is a 3 second interval between pops, and your pan is full of popcorn, shut off the heat. It’s done!
Pour contents into very large bowl, or two large bowls (this makes a lot!). Drizzle butter over bowls. Shake on some REAL Salt to taste.
Shake on the cheeses. I purchase the tubs of finely grated cheese with no fillers (not Kraft!) You can use freshly grated cheese if you want.
Cover the bowls and shake shake shake.
Enjoy!

Carrot Popsicles

After many, many rounds (I actually bought a super-saver box of 1000 sticks), I am proud to present a very yummy popsicle.

In a small pot, combine 1/4 cup carrot juice and gelatin over medium heat. Stir until gelatin is dissolved, approx 3 minutes.
In a large measuring cup or small bowl, combine melted gelatin mixture, remaining 1 3/4 cup carrot juice, raw cream and raw honey.
Whisk very well.
Evenly divide among a six-pack of popsicle molds. Freeze immediately, overnight.
* Regular store-bought honey has been pasteurized, which means it has been heated and strained to obtain a clear product that is easier to pour. Unfortunately, many of nature’s beneficial enzymes get lost in the process. Raw honey still contains all of those valuable enzymes. If raw honey can’t be found, regular honey may be substituted in equal measurements.

Avocado Toast

I eat this for breakfast on busy days because avocados are filled with healthy fats, which keep a belly full for hours.

Toast the bread. Butter the top side of each piece. Distribute diced avocado evenly over the two pieces. Gently smash with a fork. Drizzle oil over the avocado on both pieces. Sprinkle with sea salt & fresh cracked pepper.

Wild Red Salmon Salad

A salmon salad that is not fishy — provided you start with high quality red salmon.

Combine all ingredients and mix gently. No need to mash it, leave it flaky. Adjust seasonings to taste. Delicious on sourdough english muffins with more mayonnaise.

Mom’s Pickled Beets and Eggs

A family-friendly recipe for pickled beets & eggs with two sweetener options: stevia & honey granules.

Instructions:
Chop beet into 2″ pieces.
In a medium saucepan, combine beets with 5 cups filtered water and bring to a boil over high heat. Reduce heat to medium and gently boil, uncovered, until tender, approximately 20 minutes. Beets are ready when they are fork tender without being mushy. Strain and reserve the juice.
In a glass quart-sized mason jar, combine eggs and boiled beets. Place the eggs in the jar first, or they tend to float.
In a pint-sized glass jar with a lid, combine sweetener of choice with 3/4 cup of the warm beet juice.
Shake well until fully combined. Add vinegar and shake again.
Pour beet juice mixture over-top of boiled beets & eggs.
Lid the mason jar and gently shake to mix well.
Uncover and rinse the lid. Allow the jar to sit on the counter to cool and marinate for 12 – 24 hours.
Refrigerate overnight and serve cold.

Enzyme-Rich Mock Larabars

Make homemade nut and fruit bars better than the store by using highly digestible already soaked and dehydrated nuts.

Process dates, dried fruit, cocoa powder and sea salt in food processor until all chopped up. It will be like a thick paste, and perhaps even roll up into a ball. Remove from food processor to a bowl.
Put nuts (and seeds or coconut, if using) in the food processor. Process until a coarse meal.
Break up the fruit paste into chunks and add back to the food processor. Add chocolate shavings or mini chips (if using). Process to incorporate all ingredients. It may roll up into a ball. Press with your finger – does it hold together? If not, add additional water, tablespoon by tablespoon to achieve this.
Press the dough into a stainless steel 8-inch square cake pan. Refrigerate for 15 to 30 minutes until hardened sufficiently for easy cutting.
Bring out of refrigerator and cut into bars. I do 18 bars – 6 rows of 3 bars each. Each bar is 1 inch by 2 inches.
Store the pan of bars in the refrigerator, covered tightly so they don’t dry out. Or wrap each bar individually and store in the refrigerator – for an easy grab and go snack!

Salsa Fresca

“Salsa fresca” is simply a fresh, raw, tomato salsa. Salsa fresca should be served fresh. If it is kept over till the next day, it is not spoiled, but the flavors are not the same. The onion takes over and the tomatoes seem really tired. The vegetables should all be finely diced.

Finely chop the tomatoes and the onions.
Finely mince the garlic and the cilantro.
Mince the peppers. Keep the seeds if you like really hot foods.
Mix all together and enjoy.
Most of the authentic Mexican cooks I know do not salt this. Do as you like — there is no pressure!

Homemade Ranch Dressing

Who doesn’t love ranch salad dressing? Homemade ranch dressing is that much better. Before ranch dressing became a commercial blockbuster, we made this type of dressing for sandwiches at home. This type of creamy dressing is part of many cultures. It is easy to make at home and adds great sparkle to a meal.

Mix together mayonnaise and sour cream.
Add herbs. Add salt to taste.
Add pepper to your homemade ranch dressing after you have dressed your salad.
For variety, add crushed garlic or lemon juice and curry powder.

Lacto-Fermented Hummus

This is a lacto-fermented version of my Arabic family’s traditional hummus.

Put all ingredients in blender or food processor. Adjust water to desired consistency. Blend to make a smooth, thick, but sorta chunky paste. Transfer to an air-tight container and leave out at room temperature overnight, 7 to 12 hours. Transfer to refrigerator.
When serving, garnish with paprika, parsley and/or extra virgin olive oil.

Deviled Eggs

Deviled eggs are one of the finest make-ahead foods you can find. Refrigerated in an airtight container, they will last 5-7 days. Add them to your composed salad plates, lunch boxes; use them as a nutritious snack or as a party platter.

Slice each egg in half and carefully remove the yolks to a bowl. If one or more of the whites falls apart, simply toss it in with the yolks for mashing. No one will be the wiser!
Arrange the whites on a platter or in the storage container of your choice. It’s best to start out with a container that requires the whites to be touching. That way, they won’t slide around and get messy when you move the container in and out of the refrigerator.
Mash the yolks. I like to use a pastry blender for this — it is quick and efficient.
Make a well in the mashed egg yolks to receive the wet ingredients.
Into that well place the mayonnaise, mustard and Tamari sauce. Mix them together before incorporating into the larger mass of yolks.
Mix all well.
Taste. You are checking for flavor and texture. You may want more liquid. If so, add yogurt or milk. You may want more salt or mustard. Add sparingly and taste. You can always add more, so don’t rush the process.
Spoon the yolk mixture into the white shells and garnish with a sprinkling of paprika.
Refrigerate.

Kefir Pistachio Pesto

Super creamy and full of flavor. This is something your can serve as a dip with cherry tomatoes, baked pita chips, veggie crudites or a million other things. It is a little addictive!

In a food processor process the garlic with a few pulses till finely minced. Add the pistachios, basil and parsley and pulse again several times. Add the kefir cheese and the rest of the ingredients and process until pesto is well combined. Taste and adjust the seasonings if needed.
Serve immediately or store in an air tight container in the refrigerator. Bring to room temperature for 30 minutes before serving. This pesto also freezes well.
Serve with cherry tomatoes, baked pita chips, crudites or a million other things.