Recipes for a Healthy Complexion

Lemon Thyme Pumpkin Seed Raw Nori Rolls
Recipe by Pamela Thoring
Gf, nut free,Vegan - Makes 5 Rolls

Ingredients

1 ½ Cup Raw Organic Pumpkin Seeds (soaked 4-6 hrs.)

1 tbls. Sweet White Miso

2 Cloves Garlic chopped

2 tbls. Olive Oil

1 tbls. Fresh Thyme chopped

5 Sheets of toasted or raw Nori

Juice of ½ a lemon

Small bowl of water for rolling and sealing Nori rolls

Method

Soak pumpkin seeds for 4-6 hrs. strain and rinse.  In a food processor combine all ingredients together stop and scape sides down do this 3 times total.  The constistincy should be like thick pesto.  On a cutting board, lay 1 Nori sheet down, take 2 tbls. Of pumpkin seed mixture laying it on the Nori sheet in one verticle row on one end then rolling it until it looks like a sushi roll. Dip fingers in water wet the seam of the roll and lay roll seam side down continue until you have used all the mixture.  Dehydrate @ 110 degrees for 12-14 hrs. 

Let cool for 1 hr. can be left out of fridge for up to a week in an airtight container.

NOTE: Depending on size of your food processor you may have to do the pulsing in 2 batches to get the right texture

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Healthy Holiday Recipes Part 2!

One of the treats I served on Friday included a delicious Paleo cracker.  I bet you'll never guess where I found it!!  Well...honestly I started making these grain free treats for my dog.  Little did I (or the family) know how much we would love them too.  Enjoy!

Paleo Cracker
Adapted from Primally Inspired

Ingredients

Instructions

  1. Preheat oven to 400 degrees F.
  2. In a small pot over medium heat, bring the chicken broth and fat/oil to a boil.
  3. While that is coming to a boil, mix tapioca flour, coconut flour, sea salt, brewers yeast and flax meal in a medium bowl.
  4. Once the broth/fat mixture comes to a boil, remove from heat and add to the flour bowl. Mix well.
  5. On a piece of parchment paper, press out the dough into a ¼" thick rectangle. Either cut into squares with a pizza cutter or use cookie cutters in desired shape.
  6. Bake for 15 minutes on a parchment lined cookie sheet. When the timer goes off, shut off the oven, crack the door and leave in the oven until cool (about 10-15 more minutes)

Healthy Holiday Recipes

For those of you who stopped the holiday stroll open house, here are the recipes as requested!  And for those of you who missed out, these amazing and healthy treats are perfect for any holiday (on non-holiday) occasion.  Enjoy!

Roasted Red Pepper & Cashew Dip
Recipe by: Pamela Thoring

2 Cups Cashews soaked for 4 hrs. then drained
½ C. Fresh Parsley chopped
¼  Fresh Jalepano chopped
2 Whole Roasted Red Pepper or 1 large fresh red pepper roasted (I like the Mezzata’s brand for roasted without sulfites)
2 Tbls. Coconut Cream ( I used the one from Trader Joe’s brown and white label)
1 Tbls. Vegan Mayo ( I used the brand “Mayo”)
¼ of a lemon juiced
1 tsp. Apple Cider Vinegar
2 Tbls. Nutritional Yeast
¼ tsp. black Pepper
Pinch of Salt or dash of Gluten Free Soy Sauce (I used French sea salt)

Mix all the ingredients in the food processor pulse it at first for 2 mins. Scape sides down then pulse for 2-3 mins. more until desired texture is achieved.

Chai Chia Pudding
Adapted from Matthew Kenney,  Everyday Raw Desserts

Image courtesy of Matthew Kennedy Cuisine

Image courtesy of Matthew Kennedy Cuisine

Pudding:

1/4 cup chia seeds
1 cup fresh made almond milk
1 tablesoon agave
1 mango
1/2 vanilla bean scraped
pinch of salt

Blend together all ingredients except chia seeds. Pour over chia seeds and soak 45 minutes, or till reached desired consistency.

Chai Sauce:

3/4 cashews soaked 3 hours
1/4 cup agave
1/4 cup water
1/4 teaspoon cinnamon
1/2 inch fresh ginger peeled
4 pink peppercorns
1/2 vanilla bean scraped

Blend till smooth and transfer into squeeze bottle.  Squeeze sauce on top of pudding as desired and garnish with toppings of your choice.  (Left over sauce is super tasty as a dipping sauce for fresh fruit.)