Kale Chips

Ingredients

• 4 large bunches organic kale

• ½ cup sesame tahini

• ¼ cup fresh lemon juice

• 1/4 cup nutritional yeast flakes

• 1 red bell pepper

• 1 teaspoon salt

• 1 teaspoon onion powder

• ½ teaspoon garlic powder

Directions

1. Wash kale and spin dry. Put leaves in large bowl.

2. Remove the stems from the leaves.

3. Put everything except the kale into a blender and blend until smooth.

4. Pour mixture over leaves and massage into leaves, being careful not to over massage the kale.

5. Spread leaves on parchment paper and place in a dehydrator or oven at 105 degrees for 8 hours.

Candied Pecans

Ingredients

• 6 tablespoons brown Sugar

• 1 1/2 teaspoons cinnamon

• 1/4 teaspoon salt 

• 1/2 teaspoon vanilla

• 1 1/2 tablespoons water

• 2 cups pecans

Directions

1. Mix all ingredients except pecans in a saucepan.

2. Boil on the stove for one minute.

3. Add pecans to the saucepan and stir continually for two to three minutes.

4. Take the pan off the stove and pour ingredients onto parchment paper to let cool.

5. If the pecans are still sticky after cooling, bake them at 325 degrees for about 5 minutes. 

Carrot Hot Dogs

Ingredients

• 4 cups water

• 1/2 cup liquid smoke

• 1/4 cup salt

• 3/4 cup blackstrap molasses

• 1/3 cup honey

• 1/2 cup raw apple cider vinegar Braggs

• 1 1/4 cups coconut aminos or soy sauce, this is just a gluten-free option

• 5 garlic cloves

Directions

1. Steam the carrots to the desired texture.

2. While they are steaming, mix the remaining ingredients together, then let carrots soak in this marinade for 24-48 hours in the refrigerator. (This works best placing them in quart-sized mason jars.) Brush carrots with the marinade while grilling with oil.

3. Serve and enjoy!