(1) Broccoli Bites
2 cups broccoli florets
1 cup sunflower seeds
1/4 cup pine nuts
1/4 cup onions, chopped
1 large clove garlic
3 tablespoons extra virgin olive oil
1 tablespoon fresh parsley
1/2 teaspoon sea salt
1/4 teaspoon pepper & ¼ teaspoon fresh nutmeg
1) In a coffee grinder, grind sunflower seeds to a breadcrumb like consistency.
2) Add ground sunflower seeds and the rest of the ingredients to a food processor. Process until the mixture turns into a paste.
3) Scoop out a teaspoon of mixture, roll into a ball with the palms of your hands. Place on a dehydrator tray then place in the dehydrator.
4) Remember to turn midway through dehydrating. Dehydrate about 4-5 hours. (Or place in oven as low as it can go preferable 150-170 degrees until the hardness you prefer)
This is a kale/Mango smoothie. I juiced the kale and blended it with mango and ice. You could add kiwi too!
We do ALOT of juicing in our house. We throw 2 fruits and 2-3 veggies in the juicer and drink up!! :)
(3) Kale Salsa: After I make some kale juice, I dig into the juicer and pull the "pulp" out. I toss it in the blender with a tomato, some green onion, garlic, olive oil, salt & pepper and pulse it until its the consistancy I want.
(4) Mushroom/Veggie Burgers: There are all kinds of veggies you can hide in these guys :) Here is the recipe I follow.
3 large portobello mushroom caps, chopped
2 tbsp tamari (I use low-sodium) or nama shoyu
2 tsps liquid smoke
1 tbsp agave
1 1/2 tbsp apple cider vinegar
1 cup pumpkin seeds
1/2 cup chopped carrot (or carrot pulp)
1/2 cup chopped celery (or celery pulp)
1 tsp rosemary or thyme
1) Mix the tamari, liquid smoke, agave, and ACV in a bowl. Add mushrooms and try to mix them well into this marinade. Let sit for about 2 hours.
2) In a food processor fitted with the S blade, grind pumpkin seeds till smooth.
3) Remove mushrooms from the marinade (reserving it) and add to the processor. Process till the mixture has very little texture, but isn’t as smooth or uniform as a nut pate. If it’s overly pasty, add a few tablespoons of water or your leftover marinade.
3) Add the carrot, celery, and thyme, and pulse to incorporate it all, still leaving some texture.
4) Shape into four patties and dehydrate at 115 for about 2 hours, flip, and keep dehydrating for another 3-4, or until they’re the texture you like. (Or throw in oven at the lowest setting 150-170 degrees until the texture you prefer; you could also bake these at 350 degrees)
(5) Zucchini Chips!
This is my new favorite since I can't have corn chips. Simply chop up a zucchini, toss in olive oil and spices (I love salt and cayenne pepper) and dehydrate for 12 hours or throw in the oven on the lowest setting until crispy (overnight).
Make a homemade whole wheat crust with some flax seed in it and throw a bunch of veggies on top!
** Another idea: Chop the veggies up real small and throw into bread, muffins, cupcakes, eggs... ect **
Hope you enjoy!!!
Here is the MOST irritable an avocado has EVER been to your kids!!!!!