Total time: 15 minutes
Serves: 4 Ingredients: 2 Tablespoons extra virgin coconut oil 1/2 cup Organic popcorn 2 pouches Saquito Mix Sea salt to taste Action: 1. On medium-high heat, melt coconut oil in large fry pan. 2. Once oil heats, add 3 kernels to pan, cover pan with lid and wait until they pop. 3. Add all the kernels, cover and shake pan gently back and forth to pop the rest. (Lift lid slightly to prevent burning.) 4. When popping is finished, immediately remove pan from heat and empty into a large bowl. 5. Pour 2 pouches Saquito Mix over popcorn, season with salt and toss to mix well. 6. Divide among 4 bowls and enjoy! Benefits:
This recipe was created by Emily Rose Shaw who is a Mentor for The Earth Diet Personalized Programs. Photo thanks to Emily © 2013. This recipe is part of © 2013 The Earth Diet ™ All Rights Reserved
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Total time: 25 minutes + 8-10 hours passive (dehydrating time)
Serves: Makes 1 large batch Ingredients: 1 large bunch curly kale Juice of 3 lemons 2 teaspoons lemon zest 3/4 cup tahini 2 Tablespoons honey or coconut nectar 1/2 teaspoon sea salt 1-2 teaspoons black pepper (depending on how spicy you want it) 2-4 Tablespoons water (as needed) Action: 1. Tear kale into bite-size pieces using your hands. Put into a salad spinner or colander, wash, dry and set aside. 2. In a large mixing bowl, wisk together all remaining ingredients until thoroughly combined, adding just enough water at the end to make a thick batter. 3. Using hands, massage batter into kale and coat evenly. 4. Place evenly on dehydrator sheets, dehydrate at 110º for 8-10 hours or until crispy on outside, slightly chewy on the inside. Benefits:
This recipe was created by Emily Rose Shaw who is a Mentor for The Earth Diet Personalized Programs. Photo thanks to Emily © 2013. This recipe is part of © 2013 The Earth Diet ™ All Rights Reserved  Total time: 10 minutes + 35 minutes baking time (passive) Serves: 2-3 Ingredients: 1 medium sweet potato 1 medium beet Drizzle olive or coconut oil Sea salt to taste Action: 1. Preheat oven to 350º F. 2. Peel sweet potato and beet. 3. Using a very sharp knife or mandoline slicer, cut 1/8 inch, even round slices. 4. Arrange in a single layer on baking sheets. Blot slices with a paper towel to remove excess moisture. 5. Drizzle a little oil and sprinkle sea salt to taste. 6. Bake for 20 minutes, flip slices over and bake for another 15 minutes or until crispy. NOTE: Depending on how juicy the beet is, it may need a few extra minutes. 7. Allow to cool and serve. Benefits:
This recipe was created by Emily Rose Shaw who is a Mentor forThe Earth Diet Personalized Programs. Photo thanks to Emily © 2013. This recipe is part of © 2013 The Earth Diet ™ All Rights Reserved  |
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