Natural Life Magazine

sweet potato crispsSweet Potato Crisps

1-1/2 c sweet potatoes, chopped 2 T onion powder
1-1/2 c cauliflower, chopped 3 T flax oil
1-1/4 c pine nuts 1/4 c filtered water
1/4 c leek chopped 1/2 T Celtic sea salt (optional)

In food processor, combine all ingredients and blend until smooth. If possible, blend again in a high speed blender and blend until completely smooth. Pour mixture to form a 1/4-inch thick burger-size patty onto a dehydrator tray covered with waxed paper or similar. Dehydrate at 105 degrees F for four to six hours. Place directly on dehydrator screen and continue to dehydrate for another five to seven hours until optimum dryness. Serve with dips like apple sauce, spiced tofu, or soy yogurt.

Photo (c) Kitch Bain /Shutterstock Images

  mushroom croquettesPortabella Croquettes
1-1/2 c almonds, soaked 10-12 hours 1/3 c broccoli florets, small
1-1/2 c walnuts, soaked 10-12 hours 1-1/2 T thyme, dried
1 c pine nuts 1/3 c basil, fresh torn
3 portabella mushrooms, diced and marinated in 2 T shoyu and ¼ c olive oil 3 T oregano fresh, minced
3 stalks celery diced 2 T lemon juice
1/4 c red onion minced 1 T chili powder
1/3 c cherry tomatoes halved 1/2 T Celtic salt and cracked black pepper

Soak the nuts and set aside. Continue to marinate the diced bellas and also set aside. Hand mix in remaining ingredients into nut mixture. When diced portabellas are soft, toss all with mix, including the excess marinate. Hand mix everything together until thorough. On the screen dehydrator sheets, form into half-dollar size patties and dehydrate at 105 degrees F for 4 to 6 hours. Serves 6.

Photo (c) Nikola Bilic/Shutterstock Images

These recipes are courtesy raw chef Chad Sarno ( Here's an article about going raw, which accompanied the recipes in Natural Life Magazine.


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