Libby's Kitchen 08 Fun Fresh Snacks

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• published: 13 Apr 2016
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Purple Quinoa Patties Ingredients 1 1/2 C. Rainbow quinoa (cooked) 1 medium purple potato 1-2 Tbsp dehydrated Kale 1 Tbsp green onions 1 egg 1 Tbsp garlic avocado oil (or olive oil) 2 Tbsp Crispy Sunflower seeds* Salt + Pepper (to taste) Duration: 45-50 min Yield: 10-12 - 2” patties Directions 1. Preheat oven to 350 degrees F. While oven is preheating, steam purple potato into a mushy consistency (~15-20 min medium heat), smash in a large mixing bowl. 2. Meanwhile, beat egg in a small bowl with a whisk. Add salt, pepper and dehydrated kale and mix well. Chop green onions. 3. Add all the ingredients (egg mixture, quinoa, chopped onion, sunflower seeds, and oil) to the potato and combine into a uniform mix. 4. Line a tray with parchment paper and place 2x2” patties. Lower over temperature to 250oF and bake patties for 20 minutes. Remove patties from oven, flip them and bake for an extra 6-8 minutes or until desired crispness. 5. Enjoy them warm or cold. As sliders or accompanied with your favorite dip! To Freeze, place cooked patties on a cookie sheet and freeze. Once they are frozen, place patties in a freezer safe container and date. They will be good for about 3 months. To reheat: Preheat oven to 325 degrees. Place frozen patties on a lightly greased pan (I use Ghee) and bake for 15-20 minutes, flip patties over and bake 5 more minutes. *Soaked in a warm Salt Brine and dehydrated (or cooked on your ovens lowest setting) Muhammara Ingredients 2 C crispy walnuts* ¾-1 C Pepper paste Sera 3 T Lemon 2-3 T Olive oil Salt to taste Directions In the food processor, chop Walnuts (do not over process or you get walnut butter). Add red pepper paste and blend. Add lemon. From this point add olive oil as needed to help blend pepper and walnuts and achieve desired consistency. *Soaked for 12 hours in warm water with 1 tsp Himalayan pink sea salt and dehydrated until crispy (or cooked on your ovens lowest setting) Onion Dip Ingredients 1/2 a medium sweet onion, grated with juice 8 ounces of pasture raised cream cheese (Let is sit out an hour before using) ½ tsp dehydrated garlic 2T Braggs Amino Acids 16 oz of cultured cream Directions Using an electric mixer with beater attachments (or a whisk and a lot of endurance) beat the pasture-raised cream cheese until it is smooth, creamy and a uniform texture. Slowly incorporate cultured cream with the cream cheese until a smooth consistency is achieved. Incorporate remaining ingredients on the lowest setting or stir by hand until all ingredients are evenly distributed. Guacamole Ingredients 2-3 avocados 1 lime, juiced 1/2 tsp cumin 3T fresh cilantro, minced 2T minced sweet onion 1T minced Jalapeno Salt and Pepper to taste Directions Cut avocados in half lengthwise. Use a spoon to scrape out the fruit, be sure to get the darker green area against the skin. Smash avocados (a fork, potato smasher or pastry cutter all work). Stir in Lime Juice until evenly distributed. Add remaining ingredients and stir until evenly distributed. DO NOT USE AN ELECTRIC MIXER! It will change the texture. Sprouted Grain Tortilla Chips Ingredients 1 Sprouted Grain Tortilla 2 Tablespoons of Ghee Seasonings of choice (salt, pepper, chipotle, garlic, thyme….) Directions 1. Fold or cut tortilla to desired shape and place on a baking sheet. Cook on 275 for 10 minutes, flip over cook for 5 minutes. 2. Brush one side with ghee, and sprinkle with desired seasoning. Bake for 10 minutes. 3. Flip tortilla over and brush with oil. Bake another 10 minutes or until crisp. Omit oil on second side for less oil on the chip. 4. To test for crispness, let one cool and break. They will last 3-4 days in a sealed container.