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335
yields 2 cups
cookies & snacks container in the refrigerator. Let cool and store in an airtight and bake at 350˚ F for 10 minutes. pecans. cayenne pepper. Toss with the oil with the rosemary, salt, and 3. Spread onto a lined baking pan 2. In a saucepan, melt the coconut 1. Preheat the oven to 350˚ F. ½ teaspoon cayenne pepper 1 teaspoon sea salt 2 teaspoons dried rosemary 2 tablespoons coconut oil 2 cups roasted pecans (p. 334) ROSEMARY PECANS crisps their yellow color. The turmeric, a tropical root relat

yields 4 servings
VEGETABLE CRISPS
While you’re trying to stick to your healthy lifestyle, you may be tempted by your favorite
onion or pizza rings. Not to mention that the average American eats a whopping 5 billion
packets of processed snacks a year. But packaged potato chips and other store-bought
snacks are fried in fat and covered in salt and are heart-clogging. In short, if you’re calorie
and health conscious, you know that chips are to be avoided at all costs. But what should yields 3 dozen
you do when you get hungry for a good chip? These crisps are great when you have a
snack attack. They are the perfect solution to satisfy your hankering for some crisps.

½ teaspoon salt 1. Preheat the oven to 170˚ F. Line a cookie sheet with baking CRISPY CAROB TREATS
Dash cayenne pepper paper. Your palate will enjoy this crunchy
½ teaspoon parsley flakes 2. In a medium bowl, combine the salt, cayenne, parsley, dill, oil, treat while benefiting from the
½ teaspoon dill onion powder, turmeric, and hot water invaluable richness of the soya nuts,
¼ cup oil 3. Dip the sliced vegetables into the seasoning mix. Place on the a cancer inhibitor.
¼ teaspoon onion powder lined cookie sheet in a single layer. Bake for 4–5 hours until 3 egg whites
Pinch of turmeric crisp. ½ teaspoon vanilla extract
1½ cups hot water ½ cup honey
2 parsnips, beets, and/or carrots, 2 tablespoons carob powder
very thinly sliced ½ cup soya nuts (see recipe note)
5 cups crisped rice cereal
yields 4 cups 1. Preheat the oven to 300˚ F. Line a
CRISPY ROASTED NUTS
cookie sheet with baking paper.
4 cups raw nuts of your choice: 1. In a medium bowl, mix the nuts of your choice with 2. In the bowl of an electric mixer,
macadamia, pecans, walnuts, the sea salt and cover with the water by 2 inches. beat the egg whites until soft
almonds, cashews, peanuts, Soak for at least 7 hours or overnight. peaks form. Add the vanilla, hon-
or pine nuts (see recipe note) 2. Drain and rinse the nuts in a colander. Spread on a lined bak- ey, and carob powder. Fold in the
2 teaspoons sea salt ing sheet and place in a dehydrator at 110˚ overnight, or in a nuts and cereal.
Filtered water 170˚ F oven for 8 hours (225˚ F for cashews), stirring occasion- 3. Drop the mixture by the tea-
ally. Nuts will turn crisp when cooled. Store in an airtight con- spoonful onto the lined cookie
tainer. Nuts will stay fresh for months. sheet and bake for 20 minutes or
until the treats are light brown.
RECIPE NOTE If using cashews, some care must be taken. They will become slimy and develop
a disagreeable taste if allowed to soak for too long or dry out too slowly (perhaps because they are RECIPE NOTE For those
not truly raw but have already been heated twice when processed). Soak the cashews for no more allergic to soy, any chopped nut
than 6 hours. of your choice can be used.

Granola
334 HEALTHY EVER AFTER and push out the pops. into each cup and freeze. When ready to eat, invert the cups pears or applesauce. berries. For added sweetness, add 1 or 2 shredded apples or mixture. Freeze for 2 hours. sugar, ground nuts, and cinnamon. Coat the bananas with the the cut ends of the bananas about 1½ inches deep. 3. Pour the mixture into individual cups. Insert a Popsicle stick 2. In a food processor, shred the pineapple and add to the straw- 1. In a blender, purée the strawberries and app

331

a cool, dry place.
plastic wrap and roll up. Store in
squares. Place each square onto

touch but soft.
3-4 hours until it feels dry to the
on the counter for an additional
If fruit leather feels wet, air-dry
Bake or dehydrate for 6 hours.
onto an unlined cookie sheet.

just to start the blending process.
minimal amount of water or juice,

seeds or pits.
cannot be eaten. Remove any

a dehydrator.
temperature (150˚–170˚ F) or use

yields 20 pops
apples, berries, pineapple, etc.
mangoes, peaches, apricots,

yields 6 servings

yields 8 pops