SNACKS
Sweet ‘n Salty Walnuts (RAW mode)
•2 cups walnuts (soak for 5 minutes), add 1 Tbsp. Hydrogen peroxide to soaking water, rinse thoroughly
•¼ cup teriyaki sauce (your choice)
•honey (drizzle top of nuts )
•lightly salt to taste – sea salt preferred
Instructions:
1.Soak and rinse walnuts – toss in a bowl with the teriyaki sauce and put on a dehydrator tray, lightly drizzle the top of each nut with honey, and lightly salt.
2.Dehydrate in RAW mode – pressing the set button, temperature at 115°F (46°C), for
6 – 9 hours (depending on how crunchy you want).
3.Delicious as a snack to munch on alone, or served with the Pecan Mousse (sprinkled on top.)
Green (Kale) Chips (COMBO mode)
•3 Cups green leaves (a mixture of, or just one kind of green: chard, dandelion, spinach, or kale) – pulled off stem, in large pieces
•Marinade:
-3 Tbsp. olive (EVOO = extra virgin olive oil)
-1 Tbsp. apple cider vinegar
-1 Tbsp. red miso
-2 Tbsp. nutritional yeast
-1 Tbsp. 21 Seasoning Salute (sold at Trader Joes)
-¼ Cup fresh lemon juice
Instructions:
1.Mix marinade ingredients together in a bowl.
2.Take green leaves (stems off) and put into the marinade bowl – and massage marinade into leaves – this softens the leaves and pushes the marinade into the leaves. This dish can be eaten as is, without dehydrating.
3.Dehydrate on trays with screens, in COMBO mode, phase 1 set at 145 degrees for one hour, phase 2 set at 110 degrees until crispy for 3 – 5 hours. (Check on crispness, a
after 3 hours, dehydrate longer if needed.)
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