Garlic & Herb Cream Cheeze STUFFED Celery Bites

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Appliances: Blender
Prep Time: 10 minutes

Ingredients
  • 1 cup raw Cashews
  • 1 Lemon, juiced
  • 1 tbsp Virgin Coconut Oil
  • 2 tsp. Apple Cider Vinegar
  • ½ tsp. Pink Himalayan Salt
  • 3 Garlic cloves
  • 1 tsp. fresh Oregano, chopped
  • 1/2 - 1 cup water
  • 5 stalks of celery

Blend all ingredients, except celery, till smooth, but add the water slowly (it’s easier to pour it in slowly until it’s the consistency you like than try to take out if you add too much). Cut the celery into 3-4 inch segments and spoon the dip into each piece. Save in a container and enjoy when chilled. Good for at least a week in the fridge. (Optional: sprinkle Smoked Paprika on top - delicious!)

Carrot Cake Bars

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Appliances: Food Processor
Prep Time: 10 minutes

Ingredients:
  • 1 cup walnuts
  • 1 cup raisins
  • 2 medium carrots
  • 1 tsp of cinnamon, nutmeg, and clove
Process all ingredients until well mixed.  Press into casserole dish and chill and then slice into bite size pieces and serve. OR simply shape into whatever shape you like (have fun with cookie cutters!). 
This is a very basic recipe.  It’s delicious in itself, but fun to experiment with.  Ice it with a date paste or a cashew cream…add some whole raisins for a fruitcake texture…the possibilities are endless.

Date/Cashew Candies

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  • 10 raw cashews
  • 10 medjool dates

Cut lengthwise down each date and extract their pits. Place cashew in pit’s place. Savor slowly. ;)

Strawberry Fruit Leather:

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  • 2 pears
  • 6-10 strawberries
  • 1 tsp cinnamon

Blend until smooth.  Line your dehydrator trays (or baking sheets) with parchment paper or teflex/paraflexx sheets (non-stick).  Pour fruit sauce onto trays and spread evenly – about a ¼” thick. Dehydrate till desired consistency – around 24 hours at 105°.

Almond Snack Bars

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  • 1 cup almonds
  • ½ cup dates
  • ½ lemon, juiced
  • ½ cup raisins
  • ½ apple

In a food processor, grind nuts smaller (but not a powder). Add the rest of the ingredients and pulse until well combined, no large lumps, and nice and sticky.  Line a brownie pan with plastic wrap (or foil, or whatever you feel safe with) and press the mixture into it – should be about ¼” to ½” thick.  Next, chill in fridge.  When you want a bar, take pan out, slice into long rectangles and you can wrap each individual one in wrap or foil and save for when you want another. Will last a LONG time in your fridge and should last at room temperature for at least a few hours.  I take these with me camping.  A wonderfully nutritionally dense little snack. :)