Sunday, June 24, 2012


These are from Radiant Health Inner Wealth. We love them!
If you don't have popsicle forms, be creative. I used 2-oz. milk bottles.


This soup was Elna's idea? Mom's? Someone's brilliant idea! It's so easy and so good! We had it today topped with these kale chips. Delish!

1 can Italian stewed tomatoes
1/2 c. water
1/4 c. raw cashews

  • Blend all ingredients in a high-speed blender until creamy and warm. (If you don't have a high-speed blender, you can warm it on the stove after it's blended.)
Makes 2 servings.

Saturday, June 23, 2012


This recipe is adapted from Oh She Glows.

My kids love these! They take a while to cook/dehydrate in the oven, and they are done in stages. When my kids hear me checking them, they come running and beg for the done chips as I take them out. A batch rarely lasts into a second day. (That means the 4 of us are eating 2 bunches of kale in 1 day!)

2 large bunches kale
1/3 c. sun-dried tomatoes, soaked in 3/4 c. water at least 1 hr. (reserve water)
1/4 c. raw cashews, soaked at least 1 hr.
3/4 c. garbanzo beans, drained and rinsed (1/2 can)
2 large garlic cloves
1/2 c. fresh basil (2 T. dried)
2 T. fresh lemon juice
2 T. nutritional yeast
3/4 t. salt

  • In 2 separate bowls, soak tomatoes and cashews for at least 1 hour. After soaking, reserve the tomato water; drain and rinse the cashews.
  • Wash kale leaves and tear into peaces, discarding the stems. Dry the leaves in a salad spinner or pat dry with a towel. Place greens in a large bowl; set aside.
  • Combine all ingredients, except tomato water, in a food processor. Process until smooth, gradually adding tomato water.
  • Pour sauce over the kale and use your hands to massage sauce into leaves.
  • If you have a dehydrator, dehydrate for about 12 hours at 105-110F.
  • If you, like me, do not have a dehydrator, spread kale leaves in a single layer on parchment paper on baking sheets and bake at the lowest temperature your oven will do. (Mine is 170F.) After 2 hours, check the chips, remove any that are done (and eat them), and rotate your baking sheets. If your oven is like mine, a few will be done after 2 hours. Then I start checking every hour. Some chips take up to 5 hours to completely dehydrate.
If you want to skip the dehydrating completely, this also makes a really good kale salad!!


Adapted from

1 c. water
1/2 c. non-dairy milk
1/2 c. raw cashews
6 oz. pimientos
2 T. cornstarch
2 T. nutritional yeast
1 T. lemon juice
1 to 1 1/2 t. salt
1 drop stevia (optional)
4 oz. diced green chilis

  • Blend all ingredients except chilis until very smooth.
  • Cook in a saucepan over medium heat, stirring constantly, until thick.
  • Add chilis and serve.
(This sauce is great with these homemade tortilla chips.)

Friday, June 22, 2012


Thank you, Mama Pea, for these! They are a favorite around here! (I use sucanat instead of brown sugar.)

We have them with this curry dipping sauce, also from (I replace the oil with undrained white beans.)


This is really good hummus! It's one of Angela's, of Oh She Glows. Here's the link to the recipe and instructions on how to roast peppers.

(I skip the olive oil and add 1/4 t. paprika. If, like me, you don't have tahini, process 1/3 c. unhulled sesame seeds before adding other ingredients.)


These are one of our favorite snacks. They're straight from Tess Challis, of Radiant Health Inner Wealth. Here's the link!

(She says these store in the refrigerator for several weeks. Ours never last more than 10 minutes!)