By Rochelle Fahlgren |
Mexican Seasoned Cabbage
Recipe from Living Light Culinary Arts Institute
Makes 6 servings
1/4 cup sun-dried tomato powder* (place 1 cup sun-dried tomatoes in a Vita-Mix and grind)
3 cups shredded cabbage (1/2 head)
2 tablespoons extra virgin olive oil
1 clove garlic, crushed
2 green onions, thinly sliced
1 tomato, seeded and diced
1/2 cup fresh, shelled peas (or frozen– thawed)
1 teaspoon sea salt
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
Pulse the shredded cabbage in a food processor until it reaches the consistency of rice.
Add the sun-dried tomato powder and all the remaining ingredients and toss gently.
Place the cabbage in a glass baking dish. Place in a dehydrator for 2 hrs or until warm.
Zucchini Pepper Wraps
Recipe from Living Light Culinary Arts Institute
Makes about 16 wraps
6 cups chopped yellow or red bell pepper (about 6 peppers)
6 cups chopped zucchini (about 4 zucchini)
1 1⁄2 tablespoons nutritional yeast (optional)
1⁄2 teaspoon sea salt
1 avocado, mashed
3 tablespoons ground psyllium
Place the bell peppers in a Vita-Mix and process until smooth. Add the zucchini and process. Add the sea salt, nutritional yeast, and avocado, and process until smooth. Add the psyllium and pulse just to mix. Using a 1/2-cup measuring cup to measure, place 1/2 cup of the mixture on a teflex-lined dehydrator sheet. Spread into a circle with a spatula. Repeat with the remaining batter. Dehydrate for 4-6 hours, or until dry to the touch. Flip onto mesh sheets and continue drying for 1 more hour. Allow to cool, then store in resealable plastic bags in the refrigerator for up to 2 weeks.
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