A few posts ago I mentioned posts ago, I recently pulled my dusty dehydrator out of the closet. It seems that our cold, snowy Canadian winters inspire me to spend a lot of time in the kitchie, and it's also the time of year that I use my dehydrator the most. I don't forsee using it much this winter, especially now that I've incorporated cooked food into my diet, but the other day I felt like tossing together a few easy goodies.
As my health has gotten better, my digestion has drastically improved. When I was going through the brunt of feeling ill, most foods aggravated my gut and I was often in a lot of pain. I am now able to eat nuts, seeds, buckwheat, and dried fruits again, and feel fine.
You saw the recipe for the Chili Seeds, which I also made this time last winter. A little something crunchy makes a fabulous addition to salads, squash, or noodles, so I go through periods of keep a supply on hand (if I make a large amount, I store them in the freezer). I had a hankering for some Cheezy Kale Chips - they're my favorite flavor. I don't even use a recipe when I make these. I just go by taste and consistency. Basically the coating is a cashew cheeze sauce. This time I used cashews, sunflower seeds, miso, nutritional yeast, water, garlic, red pepper, lemon juice, apple cider vinegar, himalayan salt, and cayenne.
Sweet crunchy nuts come to mind when I think about holiday snacks (here are all the ones I made last year). Besides serving them as part of snacky platters for guests, they're excellent as ice cream and pudding toppings. I've found that coatings stick much better to dry nuts than wet ones which is why I soak and dehydrate mine first. They don't necessarily need to dry for too long, but long enough to dry the outside, because you'll dry them for longer with the coating.