1 C olive oi
3 T dried onion (or 1/2 fresh)
2 t sea salt
1 t sage
4 cloves garlic
1 T dill
3 T organic brown rice syrup (or sweetener of your choice)
Blend all ingredients in a blender. Store in refrigerator.
1 C organic, raw apple cider vinegar
1 C olive oi 3 T dried onion (or 1/2 fresh) 2 t sea salt 1 t sage 4 cloves garlic 1 T dill 3 T organic brown rice syrup (or sweetener of your choice) Blend all ingredients in a blender. Store in refrigerator.
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I got invited to a raw food potluck and had fun creating this new recipe for the event.
4 C gluten-free oats 1 C shredded, organic coconut 4 small, ripe bananas 2 t vanilla 1/2 C raw cacao nibs 1/2 t sea salt 2 t cinnamon 2/3 C coconut cream (also referred to as coconut butter; I used the Tropical Traditions brand) 1/2 - 1 C maple syrup (use 1/2 C for a mild sweet taste; add more to taste) Put the oats and coconut in a large mixing bowl. Blend the rest of the ingredients in a blender. Pour the blended mixture over the oats and coconut. Mix well. Spoon bite-sized drops on dehydrator trays. Dehydrate at 105 degrees for 3 hours. This will make the outside firm and leave the inside chewy. |
Eating Healthy on the Go recipes are gluten-free! Lorie King Trotter
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