These little beet raviolis are really good- I mean like lick your plate good.  The paper-thin beet slices marinate and encase the Cashew herb cheese which I just can't get enough of. mmm!!!

Testing, testing... I'm sending this one via iPhone. Today I am using some of the herb cheese I made with a cashew nut base (addictive!!) and using it two ways; one, on beet chips that I sliced with my epic new slicer and then dehydrating (see photos) I've made these a few days befire and I swear they're like crack. Can't get enough. Not that I'd know....
Second, I will be using the cheese as a filling for beetroot raviolis. I made paper thin slices of beets (again, epic new slicer!!) and am marinating them in olive oil and a smidge of garlic and salt for at least an hour. Then sandwiching a bit of cheese in the center of one beet "paper", topping with another and finishing with balsamic and chives. Had it the other day and licked my plate.
No joke.  Now to call my customer from pier 46 who is dying to try my beet chips... ;-) anyone interested in a class? I'll be starting some soon! Comments welcomed!

Beet chips; an odd success

I received in the mail the other day my new mandolin; the true test was slicing raw beets paper-thin. My original plan was to (and still is) make beetroot ravioli stuffed with cashew nut herb-based cheese, and I'll save that for another blogpost. The slicer worked great and made some even too-thin! So I decided to toss some plain into the oven on low/dehydrate, and some more not plain- but rather tossed into a mixture of almond milk, salt and nutritional yeast to coat lightly. They turned out the best for sure- little crack morsels! Easy and will definitely make more.

April 7

Blogging is hit and miss with me. Obviously. However, I have been recently encouraged by the recent new readers that have mentioned they've been keeping up. Not hard, since I'm not exactly greased lightning, here. Besides, the blog is mostly for me anyway, keeping track of fave recipes and such. I'll read back on it someday with interest when I'm old, and who knows- grandkids may read it someday and think i was nuts. In that case, lemme tell ya now, kids- TRY to eat stuff that come fresh out of the ground. Animals and stuff in boxes is only gonna carry you so far.

Today I made more almond milk, as usual- but this time I took off the brown husk prior to blending, which I knew would create a whiter milk and easier straining. I also knew it would make a creamier and smoother pulp, which in the back of my mind I wanted to use for something... What, I didn't know yet. I looked up and decided on an Internet recipe of cookies. Seems easy enough.


Swiped and adapted from Rawguru


Cookie Dough
1 ½ cup cashews or almonds (soaked, then dehydrated) and ground to a flour (I just use wet left-over pulp from making almond milk)
5 tbs. coconut butter
2 tbs. agave nectar
½ vanilla bean (seeds only) or 1/2 tsp. extract
Pinch or three of celtic sea salt
1/4 t cinnamon or to taste
pinch of nutmeg
3 dates, chopped fine
Water or coconut water only if necessary

In a blender or food processor, process till it comes together and forms a dough, add more coconut water if it is too dry or more almond flour to make it more doughy. Then shape into cookie shapes and dehydrate at 105 degrees for 10 hrs or until nice and chewy.

I waited maybe four hours and got into these babies. Definitely needs more time, Maybe I'll put them in longer and see how they are, but at this point they're a great starter cookie, now they just need some sorta frosting... ;-)