Note: This is a long, image heavy post. Since it is the first ice cream recipe I’ve posted, I wanted to make sure you have step-by-step images of the whole process. I love ice cream! Before I changed my eating habits, my favorite was Bryer’s All Natural Mint Chip. Now that I no longer eat dairy products, I wanted to make an ice cream that had the same texture and flavor, but it had to be healthy.
I’ve been trying to figure out how to make a healthy, crunchy snack-type food in the dehydrator for several weeks now. One of the biggest problems I’ve had is spreading out my mixtures on the ParaFlexx sheets. I’ve just had no end of sticky messes. I’ve tried everything from spatulas to rolling pins to get everything even so it dries properly. My mixtures have (mostly) tasted good, but the texture has been a bit weird, drying uneven, and sometimes just too dense and chewy because of the thickness or ingredients.
I love carrot cake! I used to always ask for it on my birthday and special occasions. I wanted to capture the same flavors, but in a healthier version. This is a vegan, raw carrot cake. Special Equipment Wilton Bite-Size Brownie Squares silicone mold Cake Recipe 1 cup carrot pulp, leftover from juicer 1⁄3 cup flame raisins, coarsely chopped 1⁄2 cup raw pineapple, chopped small 1⁄4 cup pecans, chopped
I like to start the day by loading up the dehydrator. That way, it has plenty of time to run before any afternoon storms. Today I made Zucchini Chips. These were quick and easy to prep, since all you have to do is wash the zukes and then slice them about 1⁄4 inch thick. I dry them at 125 degrees until they are dry and crispy. They keep a long time in the pantry.
Because we eat a lot of hummus here, we are always looking for something crunchy to go with it. There are plenty of tasty chips and crackers on the market, but they all contain a fair amount of sodium. So my goal was to attempt making crackers in my dehydrator. Equipment: Food Processor and Food Dehydrator Recipe: 1⁄2 c Bob’s Red Mill Organic Creamy Buckwheat 1 c pinto beans, cooked, drained (reserve 1⁄8 cup water from cooking beans in case needed)
We attended the Gluten Free Foodie Tour at Nourish 123 Restaurant in Scottsdale! The event was organized by the restaurant and by Ken Scheer of Rock A Healthy Lifestyle. His website is a go-to location for living dairy and gluten free in the Phoenix Metro area. We started the evening with drinks. From left to right: Pear Cider, Crispin Apple Cider, and Cucumber Water. Crispin’s Hard Ciders are naturally fermented in the USA from fresh pressed apple-juice.
This cheese cake was a total “invention” from start to finish… and it was a total success! I wanted to make a no-bake cheesecake, and use chia to thicken it. I made it in a mini pie pan (in case it was a disaster) and it’s a good thing I didn’t make it bigger… we probably would have eaten the whole thing. It was THAT good! Note: There’s a picture of the finished serving in a bowl at the end of the post.