Macaroons, Blonde or Chocolate

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Among my favorite dehydrated goodies are coconut macaroons! They are so yummy and really great for on-the-go snacks. This all goes according to taste, but they go something like this:








1 cup blended young coconut meat (optional)
1/2 cup coconut oil (optional)
1 cup agave nectar or raw honey (more or less to taste)
3 cups dehydrated almond meal (or something of that nature)
3 cups dried coconut (the good stuff, no additives)

These measurements are just approximate.You can use less almond meal, more coconut or vice versa--just go by taste and what you have on hand. You can add vanilla if you want. If you want chocolate, add about 1/2 cup raw cacao powder and increase the sweetener if necessary.

Now, I roll it out (or you can leave it in the fridge a few hours first), using some parchment paper between the dough and the roller to prevent sticking, or pat it out, to a thickness of about 1/3 to 1/2 inch and use a small round cookie cutter to cut. I carefully use a frosting spatula to lift the macaroons up and place them on the dehydrator tray and start dehydrating at a temp of about 105*.

This will take several hours. I check on them every so often, and take out any that seem to be getting done faster than the others. I like to take them out at different stages so I have some that are chewy, some that are crunchy. The chewy ones are wonderful, but the crunchy ones carry better.

Curried Jicama for Something Different

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This is a dish I made a while back and really liked--I had a jicama that I wanted to jazz up, and someone had recently talked about going to a Thai restaurant, so it got me thinking along those lines. I threw in some curry, onion, green onion, and a little cabbage with my diced jicama and it was pretty good and took no time at all!

Almond Hazelnut Crackers

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My dehydrator conked out on me a while back, and I have really been missing it somethin' awful! I keep torturing myself by looking at some of my old dehydrated favorites, while waiting for another dehydrator to arrive. I keep to raw foods a lot better when I have dehydrated goodies that I can take with me on the run--like these almond hazelnut crackers. Very filling, very satisfying!

I started with almond meal (left over from making raw almond milk and then dehydrated), added some raw coconut butter and just a teeny bit of blended soaked dates, some sea salt, and then some coarsely ground hazelnuts. I then spread the mixture in a 9 x13 glass pan, covered it, and put it in the fridge for a day. Then I cut into squares, removed the squares carefully with a rubber spatula, flattened each out individually, and placed on dehydrator trays. I dehydrated them pretty much overnight; they were nice and crispy. I shared them with friends and got some rave reviews.

Yummy Grapefruit Salad!

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Lately Jamie and I have both been craving ruby red grapefruit like crazy! I especially like them when I take a few extra minutes to clean them (remove the skins and membrane). They are so refreshing! But I can't seem to eat a lot of fruit without it doing things to my blood sugar and hydration levels unless I eat it along with some protein and/or something high in good fats. Like....avocados! Well, I wasn't too sure at first, but I decided to try them together and I loved the combination! Then I decided to add some cilantro--Even better!

Start by peeling and sectioning your grapefruit. Then take each section and make a cut along the inside edge, cutting away just a sliver to allow you to pull back the membrane from each side of the section. Pull the membrane back carefully, and slowly continue pulling until the white thick membrane comes loose from the back as well. Once you have your cleaned grapefruit sections, simply arrange with avocado slices as pictured above.