Cheesy Chips

Here's another  recipe for the dehydrator or a oven on low heat.
If you want to eat chips but want a healthier version, these are it. The recipe is from Alisa Cohen's book "Living on Live Food".

CHEESY CHIPS

2 sweet potatoes
1/4 cup water
1/4 cup Bragg liquid aminos
1/2 cup nutritional yeast (not bakers yeast)

1. Peel & slice the sweet potato in a spiral slicer, mandolin or any other machine that will make thin slices
2. Combine the water & Bragg liquid aminos in a large bowl
3. Marinate the sweet potatoes in the water & Bragg amino mixture for at least 5 minutes.
4. Drain the chips, and then lay them flat on a dehydrator screen.
5. Dust the sweet potatoes with the yeast. The heavier the coating, the cheesier the taste.
6. Dehydrate at 105 degrees for 8-10 hours or until crispy.

If you choose to use a regular oven instead of a dehydrator, set in on it's lowest setting. When preparing raw foods, low tempeatures are used to avoid killing off the enzymes. Enzymes = living food. Living food makes you feel more energized.  As we age, or bodies natural source of enzymes are depleted. Add to your supply by eating raw or live foods and feel the energy. Cooking destroys the enzymes. I never had more energy than when I was eating a totally raw food diet and juicing. As most of you know, I cured my asthma & allergies by eating this way. When we move to the farm, I hope to have a hoop house so I can grow fresh greens almost year round and enjoy those enzymes (and the energy). I'll try to post more recipes (both live food & regular) that we enjoy. Heres to your health!

A Great Dehydrator Recipe

The other day Chris at "A One Acre Homestead in Ohio" wrote about wanting to upgrade his dehydrator. That got me thinking about a really good recipe that I haven't made for a while. It's from the book "Living on Live Food"  by Alisa Cohen. Here it is...

PESTO STUFFED MUSHROOMS

Served warm out of the dehydrator, these are heavenly. They taste like soft, breaded, cooked, stuffed mushrooms.

18-22 button mushrooms, washed & stemmed

Stuffing:
1 cup walnuts
1/2 cup pine nuts
2 cups basil
1/2 cup olive oil
3 cloves garlic
1/2 teaspoon sea salt

1. Place mushroom caps top side down on a plate
2. Blend all stuffing ingredients in a food processor until smooth.
3. Scoop a small amount of suffing into each mushroom cap
4. Dehydrate at 105 degrees for 5-6 hours, or until soft.

I know, you are thinking 5-6 hours? I don't have time for that! So prepare them the night before and stick them in the fridge and get yourself a timer & set it to start 5-6 hours before you get home from work or where ever. Believe me, it's worth it. My mouth is watering just thinking about it. :-)