Cherry Chocolate Smoothie - Raw Vegan Treat

Smoothie - Cherry Chocolate

Sometimes less is more.  As is the case for my Cherry Chocolate Smoothie - and this post.

Only 3 ingredients, plus water, and you'll have a delicious smoothie treat.

Oh and just to mention... I don't like overly sweet foods and while I think this was sweet enough, feel free to add sweetener of choice if needed.


Cherry Chocolate Smoothie

2 ripe bananas: 1 frozen and 1 non-frozen
1 cup frozen cherries
1 TBS heaping cacao powder
water - start with 1/2 cup

Blend all ingredients in high powered blender until smooth and creamy.  You can adjust the consistency by adding more water to your liking.

Enjoy the simple things.

Peace☮
Rocki

High Raw - Vegan Quinoa Collard Wraps with Special Sauce

High Raw Vegan Quinoa Wraps 

Occasionally I do eat cooked foods, but not very often.  When I do, I typically incorporate it with mainly raw foods.  One of the cooked foods I truly love is quinoa. 

In short, quinoa is a nutritious gluten-free seed that is a great source of complete protein and fiber.  Quinoa is used like a grain - you can use it in both savory and sweet recipes.  If you've never had it before, give it a try!

For this recipe I used cooked quinoa as the base along with a lightly steamed sweet potato (not yam) with raw veggies and my Raw Vegan Special Sauce.  My tummy isn't able to handle uncooked sweet potatoes, so I simply lightly steam them to satisfy my sensitive tummy. 

This is a very flavorful and filling meal - easily prepared with just a few basic ingredients.  I did not measure the ingredients I put into the quinoa mixture as I just went with what looked and tasted good to me.  Feel free to add or omit any of them.  However, I am including my Special Sauce recipe as that is what really makes this dish flavorful.


High Raw Vegan Quinoa Collard Wraps
approximately 8-10 wraps

Collard Leaves or other wrap of choice

cooked and cooled quinoa (1 cup dry cooked in 2 cups water as per package directions)
1 lightly steamed sweet potato - diced (not yam)
couple handfuls baby spinach - chopped
onion - thinly sliced (as much or little as you like)
avocado - sliced thin

Put all ingredients *except sliced avocado* into a large bowl and gently combine.  Set aside and make the Special Sauce.

Raw Vegan Special Sauce

1 yellow bell pepper
1/2 cup hemp heart seeds
1 banana pepper (or pepper of choice)
juice of 1 lime
small handful cilantro
1/4 tsp ancho chili powder (or to your liking)
pinch of sea salt

Blend all ingredients until smooth and creamy.  Pour sauce into the quinoa mixture bowl and gently combine.

Note about the collard leaves:  I use very large leaves that I cut along both sides of the stem, which gives me 2 leaves.  But you can do this however you like.

For each wrap: place the collard leaf on a cutting board, add a scoop of the quinoa mixture and a couple slices of avocado then roll up like a burrito.  Serve immediately and enjoy!

Peace☮
Rocki

Chocolate Grape Smoothie

Chocolate Grape Smoothie

Simply put - this is one awesome tasting smoothie!  I took my Chocolate Jam Swirl Smoothie and simplified it into one easy step.  It will definitely satisfy your chocolate sweet tooth.


Chocolate Grape Smoothie

1 frozen banana
1 non-frozen banana
1 cup ripe red grapes (or grapes of choice)
1/2 cup frozen (or fresh) blueberries
1 heaping TBS cacao powder
water - about 1/2 cup (start with 1/4 cup and adjust to your liking)

Blend all ingredients in high powered blender until smooth and creamy.  You can adjust the consistency for a thinner smoothie by adding more water.  Enjoy to your hearts content!

Peace☮
Rocki

Mexican Pizza - The Raw Vegan Way

Mexican Pizza - the Raw Vegan Way

We LOVE Mexican food (obviously) and could eat it 7 days a week.  Scratch that.  Make that Raw Vegan Mexican food.  Living here in the southwest we practically live on Mexican food.  In fact, Mark is getting much better with having a little heat in his food. 

Scratch that.  He now LOVES heat in his food.

Raw Mexican Pizza

I simply took one of my raw vegan pizza crusts out of the freezer (sometimes I make a few personal sized pizza crusts and store them in the freezer for up to a week, but they've never made it that long in there ;) and used the leftover walnut mushroom taco filling, mildly spicy hemp "cheese" and pico de gallo from the night before, along with some veggies and voila'!  Mexican pizza!

Eat the rainbow with my Raw Vegan Mexican Pizza!

You can find my pizza crust recipe here or for my soft corn tortillas go here - both raw and vegan of course.  My Walnut Mushroom Taco Filling is here  and my Pico de Gallo is here along with a nut-free taco filling.  Last but not least, is another version of my hemp cheese that I used for my Mexican pizza.

Hemp Cheese - Mildly Spicy version
 
1 yellow bell pepper
1 cup hemp heart seeds
1/4 cup nutritional yeast (needed for the "cheese" flavor)
1 large clove garlic
1/2 tsp onion powder
1/4 tsp ancho chili powder
juice from half a lemon
1/4 cup water (or more)
good pinch of sea salt
*optional: small pepper of choice for more heat (tastes yummy with or without)

Put all ingredients into blender and blend until smooth and creamy.  You might have to work the ingredients down with a tamper (if using vitamix) or stop and push/scrape down as needed.  This will be somewhat thick and creamy, but you can adjust it with more water to thin it down to your liking.

Peace☮
Rocki

Raw Pizza Crust - Vegan, Gluten-Free and Nut-Free

Raw Vegan Pizza

Every time I make my pizza I like to change the toppings, and sometimes tweak the crust.  I have a couple of my raw vegan nut-free crust recipes posted here on my blog, but even though I only tweaked this one a bit, it was actually enough to make a much larger pizza or a couple medium ones. 

The toppings on the pizza above are: peeled carrots, sliced white onion, shredded red cabbage, sliced sweet yellow peppers, my own sundried cherry tomatoes and sliced avocados.  My Spinach Basil Pesto recipe can be found here.

Mark's Birthday Pizza and Bliss Ball "Cake"

Mark's birthday was July 1st.  I asked him what he would like for his birthday dinner and he said "PIZZA!"  You got it hon!  So I made him his special birthday pizza topped with marinated mushrooms, sundried tomatoes and avocado.  He ate every last crumb. 

Yes.  I sang the birthday song.  Twice. 

So here's my raw vegan, nut-free crust that I tweaked.  This will make 2 medium size pizza's or 1 large plus 1 personal pizza... or...

Raw Rocki's Pizza Crust
vegan and nut-free

1/2 cup plus 3 TBS flax meal
1/2 cup flax seeds
1/2 cup heaping hemp seeds
1/2 cup sunflower seeds (ground into flour)
1/4 heaping cup nutritional yeast
1 1/2 TBS psyllium husk
1 TBS Italian seasoning
1/4 tsp sea salt

Combine all the above ingredients in a large bowl and set aside.

1/3 heaping cup sundried tomatoes - soaked in 2 cups warm water for about 30 minutes (drain and reserve liquid as you'll need it in the next step)
2 medium tomatoes
3/4 large red bell pepper
1/4 cup heaping roughly chopped onion
1 tsp garlic powder or clove
1 tsp fennel seeds
pinch sea salt

Put ingredients into a food processor and process well.  The mixture will be somewhat thick and not watery.

Add 1 1/2 cups of the soak water to the dry mixture bowl and combine well.  Now add the above tomato mixture to the bowl and stir until combined.  If mixture seems too thick, add more water a little at a time.  It won't be like typical pizza dough, but will be quite thick.

Line two dehydrator trays with a teflex sheet (or similar) and spoon the mixture onto them.  Your choice of the sizes you want to make, but just make sure to not make them thin as it shrinks up while dehydrating.  Shape into pizza size and shape of choice.

Put into the dehydrator at 145° F for 1 hour only then turn down to 115° F.  When the top is dry to touch (about another hour), transfer them to mesh trays - remove them from the teflex sheet by slowly peeling it off.  Put them back into the dehydrator, wet side up, until done. 

Total time can vary between 5-7 hours or longer due to a variety of factors (thickness and size of crust, weather, location, humidity, dehydrator, etc.).  Mine took about 6 hours this time, but I live in the desert, so that is a factor.
Enjoy!

Peace☮
Rocki

Dragon Fruit Delight Smoothie Parfait

Dragon Fruit Smoothie Parfait

Every time I turned around, Dragon Fruit was everywhere on Instagram.  Except in my hands.  I was so wanting to try this fruit that I looked everywhere for months on end, but no luck.  Then I won a tropical fruit box that was filled to the brim with delicious fruit which I had never tried before or even seen in person.

And there it was... wrapped up so sweetly.  A single Dragon Fruit.

Buddha with Dragon Fruit

I actually jumped up and down with excitement.  Okay, actually I screamed like a little girl.  Out loud.  I'm sure my neighbors all heard me.

Anyway, I waited until the very last minute of ripeness to try this fruit.  Mark and I each took a taste and, to be perfectly honest, it was just okay.  It wasn't horrible mind you and had an okay taste factor, but perhaps I put too much into my pursuit of this interesting fruit and expected fireworks.  So I made us a couple smoothie parfaits with it and they were quite delicious. 

In any case, I finally got to try Dragon Fruit, and for that I am thankful.

Dragon Fruit Delight

Bottom layer:
1 1/2 cups strawberries
2 frozen ripe bananas
1 cup coconut water (adjust as needed)

Blend in high powered blender, pour into 2 glasses and set in freezer while making the next layer.

Top layer:
1 Dragon Fruit
1 frozen ripe banana

Blend well.  Remove glasses from freezer.  Gently pour or scoop onto the bottom layer of both glasses.  I garnished ours with chopped strawberries, coconut shreds and dragon fruit.

Enjoy!
Rocki

Goji Berries - Superfood

Goji Berries

I absolutely love goji berries!  This little powerhouse of a berry not only adds a nutritional punch to your diet, but can be used in a variety of recipes, or eaten as is.

Dried goji berries are chewy with a taste all on their own.  They are not overly sweet and have actually been described as a cross between a cherry, raisin and cranberry.  These tiny berries are a powerful nutrient rich food and have been used in Traditional Chinese Medicine for over 2000 years.  Filled with antioxidants, carotenoids, 18 amino acids, fiber, vitamins A, C and E, and over 20 other trace minerals and vitamins including zinc and iron... well, you can see why they are one of the top superfoods.

I add goji berries to a variety of my raw vegan recipes for added nutrition, flavor and bulk, such as: smoothies (makes an excellent chocolate smoothie combined with raw cacao powder, another nutritious superfood), nice cream (vegan ice cream), brownies, bliss balls, protein bars, overnight oats, chia pudding, and so much more.

There's much more to know about Goji Berries, so Google them for more information.

Be healthy.

Peace☮
Rocki

Watermelon Mint Slushy

Watermelon Mint Slushy

In the mood for a simple refreshing drink?  Try my no brainer Watermelon Mint Slushy.  It's super easy to make and oh so delicious to drink!  I've made a few other variations too, like Watermelon Lime - mmmm... so good!

Watermelon Mint Slushy

watermelon
mint leaves
ice - approximately 1 cup or as much as you like

Fill up your vitamix/blender with as much roughly cut watermelon as you like.  Toss in 3-4 mint leaves and ice, then blend.  You're done.  Now enjoy this cool refreshing slushy.

Option:  if you don't want a slushy, simply omit the ice.  You can also strain it to remove any pulp.

Peace☮
Rocki

Raw Dessert: Chia Coconut Cinnamon Chocolate Strawberry Parfait

Raw Vegan Dessert

This is one of my gourmet style desserts that is very easy to make.  I love when I have time to be creative. 

There are 6 layers in this delicious, healthy and guilt-free raw vegan dessert.  From bottom up they are: cinnamon chocolate mousse (can't see in the photo), coconut chia pudding, cacao nibs, strawberries, cinnamon chocolate mousse and coconut chia pudding - topped with more cinnamon chocolate, cacao nibs and a ring of coconut shreds.

 Yes.  This is guilt-free and loaded with nutritious yumminess!

Coconut Cinnamon Chocolate Strawberry Parfait

This may look more difficult than it actually is, but it's really quite simple.  The only time consuming part is letting the chia chill (that's fun to say!).  I typically make my chia pudding in the evening and let it chill overnight.  Or you could make it in the morning and let it chill several hours until pudding consistency.  
 
I'll skip the chatter and get right to my recipe.  Well, unless you want me to tell you how my day went and... um, okay.  I get the hint ;)  On with the recipe.
 
Chia Coconut Cinnamon Chocolate Strawberry Parfait
serves 2

Cinnamon Chocolate Mousse
1 large avocado
1 Tbs hemp seeds
2 Tbs cacao powder
1/2 tsp cinnamon
1 Tbs coconut oil
2 1/2 Tbs agave
1/4 cup coconut milk

Blend until smooth and creamy.  Best when chilled for at least 60 minutes or longer.

Coconut Chia Pudding

3 Tbs chia seeds
1 1/2 cups coconut milk - not cream (or almond milk is fine)
Stir several times so that there are no clumps and chill for at least 6 hours for a pudding consistency (I make it the night before and let it chill over night).  I periodically stir the first couple hours.

Use desired amounts of the following:
Chopped strawberries
Dried shredded coconut (I use unsweetened)
Cacao nibs (or chocolate chips of choice)

Layer in serving dishes as I have or be creative and layer as you wish.  Enjoy!

Peace ☮
Rocki

Raw Carrot Cake Cookies - Vegan and Nut-Free

Raw Carrot Cake Cookies - Vegan and Nut-Free

Carrots.  I love carrots!  I eat them whole, shredded, grated, julienned, chopped, diced... guess I could just sum it up and say I eat them raw.

Not only are carrots delicious in the raw or as a savory side dish (not to mention packed with nutrition), they also make a very yummy dessert - like cookies!  And smoothies, shakes, cakes, pies... I'll stop.

I wanted a cookie without nuts.  I'm not a nut hater and I do love them, but I like to keep a low fat diet so I don't use them that much.  When you bite into these cookies, it's like taking a bite of moist carrot cake. Mark REALLY loves them.  I have to hide them in the back of the fridge or put them in a hidden container.  Kidding.  Maybe.

Raw Carrot Cake Cookies - Vegan and Nut-Free
makes approximately 20-24 small cookies

1 full cup carrots - roughly chopped
1 cup hemp heart seeds
1/4 cup coconut shreds
2 Tbs raw vegan protein powder (or replace with flax meal or more hemp)
1 cup packed medjool dates
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cloves

In food processor, process carrots into tiny little bits.  Do not over process - you don't want mush, just tiny bits.  Put into large bowl and add in the remaining ingredients.  Stir well to combine.  Mixture will seem too wet, but after dehydrated they will be deliciously moist cookies.

Form into small balls and flatten into cookie shape.  You may need to periodically wet and dry your hands as they'll get a bit sticky. Put onto lined dehydrator tray and dehydrate at 145° F for 1 hour only then turn down to 115° F.  Once tried to touch on top, remove and flip them from the lined tray onto a mesh tray and continue dehydrating until done.  Total time varies approximately 10-12 hours or until desired liking. These took me 10 hours total time. 

Store in fridge or freezer in a sealed container.

NOTE:  these are too wet for bliss balls or non-dehydrated cookies.  However, if you do not have a dehydrator you can use shredded carrots or squeeze dry the processed carrots with paper towels and add in a about 1/4 cup flax meal until the mixture holds together.

Peace☮
Rocki

Raw Vegan Fig Dressing

Raw Vegan Fig Dressing - perfect on green and fruit salads!

Obviously, being a raw vegan means you eat a lot of salads too, but they don't have to be boring.  I make our dressings from mainly fruits and veggies, along with a few other ingredients.  Sometimes I don't use dressing at all, but Mark does so I love creating a variety for us both.

This refreshing salad is a mix of greens, strawberries, pear, dried figs and walnuts with my thick n creamy fig dressing.  This also makes a wonderful fruit dip.

Raw Vegan Fig Dressing

1 cup dried figs
2 Tbs lemon juice
2 cups fresh water

Remove fig stems, cut in half and soak in the 2 cups fresh water for at least 60 minutes and then drain. Reserve the soak water.  In blender, add the drained figs, lemon juice and 1 cup of the soak water. Blend until smooth and creamy. If it is too thick, add more soak water until desired liking.

Store in sealed jar in fridge for up to 5 days.

Peace☮
Rocki

Raw Chocolate Chunk Cookie Fudge Brownies

Raw Vegan Dessert

Raise your hands if you love chocolate.  Wow - a sea of hands!  Okay, now raise your hands if you love raw vegan chocolate.  What?  Haven't tried it before.  We need a few more hands.
 
I love making raw brownies a variety of ways and I felt truly inspired while creating this delicious double layer of chocolaty goodness.  The organic raw cacao I use is from Navitas Natural (I love their raw products!  Amazon has great pricing too).  Raw cacao has a rich chocolate taste and is truly healthy for you.  It is loaded with antioxidants and is a rich source of magnesium and iron.  Of course cocoa is up to a point, but due to the entire roasting process, along with added sugars etc. in some cocoa, it is not near as nutrient rich as raw.  However, if you are not raw and want to use your regular cocoa powder in this recipe, that is perfectly fine.  But maybe one day you can try the raw version to taste the difference.  It's amazing!

raw brownies never tasted so good!

Raw Chocolate Chunk Cookie Fudge Brownies

Chocolate chunks:
1/2 cup cacao powder
1/2 cup coconut oil (*liquefy)
1 Tbs grated or chopped cacao butter (*melted)
3 Tbs agave
pinch sea salt

Wisk together to combine. Pour into foil lined pan/dish and form foil to desired thickness.  Freeze for at least 60 minutes. This makes more than you need, but can never have too much chocolate. Once it is frozen, roughly cut into chunks and store in freezer until ready for use.

*to keep this raw, you can liquefy the coconut oil and cacao butter by putting them in a small dish, fill a separate bowl with enough very warm water so that when you place the dish into the bowl it does not overflow into it. 

Cookie layer:
1 cup Brazil nuts
1 cup flax meal
1/2 cup hemp heart seeds
6 dried figs halved
1 cup medjool dates
1 tsp vanilla

In food processor, process until you can form a ball with it - don't over process. Put mixture into bowl and gently fold in chocolate chunks - as much as you want but save some for top layer. Put into an 8x6 dish and press down *firmly* then put in freezer while you do next step.

Fudge Brownie Top:
1 cup medjool dates
1/2 cup hemp heart seeds
1/3 cup cacao
1 cup dried coconut shreds

In food processor, process until well combined and holds together. This is a very thick mixture. Add on top of cookie layer and press down firmly. Add some chocolate chunks and press down a lightly.  Store in freezer or eat this chewy chocolaty goodness immediately.  At room temperature, fork is recommended as chocolate will get a little melty after a while. Unless you don't mind licking your fingers.

Enjoy!

Peace☮
Rocki

Green is the New Orange - Raw Vegan Smoothie

Green Smoothie - raw, vegan and gluten-free

Want a quick, nutritious and tasty way to start your day?  Try my Green is the New Orange smoothie.

One of the ingredients in this green smoothie is Matcha green tea powder.  Matcha is like no other green tea as you are ingesting the whole leaf and is 10 times more nutritious than other green tea's. You can drink it straight as a hot tea, add to smoothies or other recipes.  It has a very green, earthy herbal type flavor and aroma.  I love it and can drink it straight, but if you're not into greens, you may want to add sweetener to it.

The health benefits of Matcha are numerous and some are:
*Rich in nutrients
*Energy Booster, but *not* like caffeine - it is subtle, does not cause the jitters and provides 4-6 hours of mild steady energy
*Powerful Detoxifier and Antioxidant
*Boosts metabolism and burns calories
*Calms and relaxes while keeping you alert

It is said that over a thousand years ago Monks in Japan would drink Matcha tea during long meditation to keep them alert yet calm. This is due to Matcha is rich in L-Theanine.  But not all Matcha tea's are the same. I use Organic Ceremonial Grade which is a high grade quality powder - do your research.  One final note - if you're new to Matcha, start with 1/2 tsp for about 1 week then 1 tsp per day max - in my opinion.  I drink it almost every day and can definitely feel the benefits.

Green is the New Orange

2 handfuls spinach
1 tangelo
1/2 cup mango
2 bananas
1/2 cup water (adjust as needed)
1 Tbs flax meal
1 tsp Matcha

Blend until smooth and creamy, pour into mug and enjoy!

Peace☮
Rocki

Raw Raspberry Lemon Cheesecake

Raw Vegan Cheesecake - Raspberry Lemon

 

I don't make these types of desserts too often, but when I do, I have so much fun creating!  I thought of a few more ways to garnish my raw vegan cheesecake while Mark and I were enjoying bite after bite, but looks like I'll have to do that next time.



 

Red, White and Blue - and lemon too!

Just a pretty view from the top, looking down on all that natural fruity goodness!

Nut-free crust, fresh lemon juice, red raspberries and creamy lemon cheesecake filling!

One thing I like to do is keep it low fat.  I know, we're already eating low fat.  We love nuts, but I don't like to over do it, especially since the base for the creamy lemon filling is made with cashews.  So I used one of my basic nut-free crust recipes as a graham cracker type base and it was perfect!
  

Yummy dessert!

My official taste tester, who does not like traditional cheesecake or any type of cheesecake for that matter, gave two thumbs up and a BIG cheezy grin (pun intended) that he approves this recipe.  I asked if I needed to make any changes or if there was too much or too little of anything.  He said, and I quote: "too little." I said okay, too little of what?  He said: "too little of a slice!"  Yep, he was correct.  He got another slice. 


Raw Raspberry Lemon Cheesecake
8" springform pan

Crust:
1 cup flax meal
1/4 cup dried coconut shreds
1/4 cup hemp heart seeds
1/2 cup medjool dates (or dates of choice)

Put all ingredients into food processor and process until mixture can hold together by a few pinches with your fingers.  Do not over process - this crust resembles a graham cracker type crust.  Put crust into an 8" springform pan and press down evenly and firmly.  Put in fridge.

Lemon Filling:
2 cups cashews - soaked for at least 4 hours, rinse and drain
1/4 cup coconut milk (can substitute with almond milk)
1/3 cup plus 1 Tbs fresh lemon juice
1/3 cup coconut oil (liquefied)
1/3 cup agave
1 tsp vanilla
pinch sea salt

In vitamix/blender, blend until smooth and creamy.  Pour into crust filled springform pan and spread evenly around.  Put into freezer uncovered for at least 90 minutes or until the top is somewhat firm to touch.

Raspberry Puree:
2 cups frozen raspberries (or fresh)
1/3 cup agave
1 Tbs coconut oil (liquefied)

Blend all ingredients until well combined.  Pour into a measuring glass and set in fridge to chill. 

After lemon filling is set, slowly pour the raspberry puree on top and spread around evenly.  Put back in freezer for several hours - I left mine in over night.  Remove from freezer and springform about 60-75 minutes prior to serving.  Top with berries of choice or leave as is - perfect either way. 

Peace☮
Rocki


p.s.
If you want more of my recipes sooner than later, I post on IG (Instagram) daily.  While I do post regularly here on my new blog, sometimes life takes over and IG is quicker.  However, plans are to post more often here :)

Spicy and Savory Brussels Sprouts- Raw Vegan Snack

Brussels Sprouts - Spicy and Savory

Brussels Sprouts.  We love them!  So many ways to prepare them and they are delicious steamed.  But I just had to get these little guys back into my raw diet.

I've seen several variations of Brussels Sprout chips from individual leaves to the whole entire sprout, so I thought I would put my own spin on these delicious little munchkins.

 

Brussels Sprouts in the dehydrator

 

I had a big batch on hand, so into the garden I went.  Oh, I call my kitchen "the garden" :)  Anyway, Mark and I love spicy food, so I made half of the batch savory and the other spicy.

 



Raw Vegan and Gluten-Free Brussels Chips

 

The end results from my official taste taster: "YUM-MEEEEEE!" (imagine eyes wide open with a big grin on his face while reaching for a handful)  I guess that means they passed and can be added to my recipe pile in the corner of the garden.  One of these days I plan on preparing some e-books for all my raw vegan recipes.

Several ideas for other flavors are dancing around in my head.  We may be eating a lot of Brussels Sprouts. 

Spicy & Savory Brussels Sprouts - Raw Vegan Snack
makes 60 bite size pieces

30 Fresh Brussels Sprouts - halved and set aside

Combine the following in a bowl:
1/4 tsp sea salt
1/4 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
2 Tbs EVO (extra virgin olive oil)

Add Brussels and combine until well coated. Let sit for about 15 minutes.  Place cut side up on mesh dehydrator tray.  I sprinkled the following onto half of the Brussels batch: Smoked Paprika, Smoked Cumin and Ancho Chili Pepper powder.  However, the spices or other seasonings can be added to the oil mixture instead - it was an after thought since we love a little heat.

Dehydrate at 115° F for approximately 8-12 hours or until desired texture.  Time will vary due to veggie size, weather, moisture, etc.  These little munchkin snacks are full of flavor and delicious crunchy or a little chewy.

Notes: due to Brussels Sprout size varies from tiny to large, you may need to add a little more oil and/or adjust the seasonings to your liking.  If you do not have a dehydrator, no worries as you can use your oven.  They won't be considered "raw", but you can still enjoy this nutritious snack!

Peace  ☮
Rocki