2 lbs. (appr.1 kg) tomatoes, cut into pieces 1 cucumber, peeled and chopped 1/2 red bell pepper, cut into pieces 2 garlic cloves basil, a handful 1/2 cup (1 1/4 dl) water 3 T olive oil 2 T sherry vinegar (or any vinegar of your choice) 1 t sea salt freshly ground black pepper tabasco, a few drops Put all the ingredients in a blender. Blend on high until smooth. Taste the soup and add more salt, pepper and tabasco if needed. Keep refrigerated till serving time. Decorate with chopped basil. Continue reading Gazpacho Soup: GF/DF (serves 4)

1 yellow onion 10 carrots (medium size) peeled and cut in thin slices 3-4 cloves garlic, peeled and chopped fresh ginger 1″ (2 1/2 cm) peeled and chopped 1-2 T olive oil 3/4 cup raw cashews 1/2 t nutmeg 1 t cloves 1 t cinnamon 4 cups (1 l) vegetable broth 1 cup (2 1/2 dl) coconut milk 1/2 t salt 1/4 t freshly ground black pepper pumpkin seeds for decoration Sauté the onion, garlic, ginger and cashews in olive oil until it starts to soften. Stir constantly. Add the spices and cook for another couple of minutes. Add the … Continue reading Cashew Ginger Carrot Soup: GF/DF (serves 4)

Cut the tomatoes in half and put them on dehydrator trays or on a broiler tray. Dry the tomatoes over night in a dehydrator or oven. Continue reading Dehydrated tomatoes:

I love falafel, but try to avoid fried food. This salad has dehydrated falafel and tomatoes. It’s not a traditional falafel recipe with chickpeas, but it’s a fun alternative. 1 yellow onion 2 carrots, peeled and cut in thin slices 3 T sunflower seeds 6-8 sun-dried (or dehydrated) tomatoes 5-6 T Tahini 2 garlic cloves Soak the sunflower seeds over night. Drain them. Put in a food processor and mix with the rest of the ingredients till it all sticks together. Put the falafel on dehydrating trays and dehydrate for 6-8 hours. An alternative is to put the falafel on … Continue reading Dehydrated Falafel: GF/DF (15-18)

This salad is good as a side dish or to just enjoy with a slice of toast. 15 oz (425 g) can of white beans or garbanzo beans, rinsed and drained 2-3 lemons juiced, 6-7 T juice 10 oz (300 g), (1 big bunch) chopped kale (large stems removed) 3 T maple syrup or agave 2 garlic cloves, minced 1/3 cup tahini 2-3 T chopped parsley salt, pepper and olive oil A: Prepare the beans: in a small bowl, combine drained beans, 1 T lemon juice, 1 T olive oil, 1/2 t salt and the chopped parsley. B: Prepare the … Continue reading Anne’s Kale and White Bean Salad: (serves 4-6)