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SNACKS
Sweet ‘n Salty Walnuts (RAW mode)
• 2 cups walnuts (soak for 5 minutes), add 1 Tbsp. Hydrogen peroxide to soaking water,
rinse thoroughly
• ¼ cup teriyaki sauce (your choice)
• honey (drizzle top of nuts )
• lightly salt to taste – sea salt preferred
Instructions:
1. Soak and rinse walnuts – toss in a bowl with the teriyaki sauce and put on a dehydrator
tray, lightly drizzle the top of each nut with honey, and lightly salt.
2. Dehydrate in RAW mode – pressing the set button, temperature at 115°F (46°C), for
6 – 9 hours (depending on how crunchy you want).
3. Delicious as a snack to munch on alone, or served with the Pecan Mousse
(sprinkled on top.)
Green (Kale) Chips (COMBO mode)
• 3 Cups green leaves (a mixture of, or just one kind of green: chard, dandelion, spinach,
or kale) – pulled off stem, in large pieces
• Marinade:
- 3 Tbsp. olive (EVOO = extra virgin olive oil)
- 1 Tbsp. apple cider vinegar
- 1 Tbsp. red miso
- 2 Tbsp. nutritional yeast
- 1 Tbsp. 21 Seasoning Salute (sold at Trader Joes)
- ¼ Cup fresh lemon juice
Instructions:
1. Mix marinade ingredients together in a bowl.
2. Take green leaves (stems off) and put into the marinade bowl – and massage marinade
into leaves – this softens the leaves and pushes the marinade into the leaves. This
dish can be eaten as is, without dehydrating.
3. Dehydrate on trays with screens, in COMBO mode, phase 1 set at 145 degrees for one
hour, phase 2 set at 110 degrees until crispy for 3 – 5 hours. (Check on crispness, a
after 3 hours, dehydrate longer if needed.)
