These spicy, crunchy chips were dreamed up during a fit of chip cravings you wouldn’t believe!

I wanted some kind of taco that was simple and didn’t require me to run the food processor or blender, since the hubby was sleeping. This came out great. My hubby tried it and liked it, but I chopped everything up into taco salad for him. A nice quick and refreshing taco (or salad)!!!!

This is adapted from a recipe that was originally posted by Sweetlips on Raw Food Talk, and then adapted by Rawkinlocs. They are rumoured to taste like a certain pizza chain’s Crazy Bread. I don’t know about that, but they sure are tasty!

Apparently, you should not use green peppers for these crackers. I usually use half red pepper, and half yellow, which gives the crackers a lovely flavor and color.

This recipe is an adaptation of several recipes – two by Chad Sarno, and one by Vanessa on GLiving. Chad Sarno calls it “Trio of Shaved Cabbages with Sweet Sesame Vinaigrette” – it really can be a simple salad or an elegant party dish. I just use what I have on hand, and the vinaigrette is never the same twice, but this always turns out so tasty. You can also add sliced baby bok choy, hemp seeds, etc. Hope you enjoy it!

all the flavors of the italian classic in a light crisp cracker, perfect with caponata

Refreshingly crisp and easy to make carrot salad.

light and crisp

Jicama is fantastic all alone – in this salad, it is something quite special.

light,crisp, slightly sweet

I made these crunchy guys to eat with guacamole. I love playing with this new dehydrator!!

(My cat was feeling left out today since I didn’t make anything she could eat, so I let her be in the picture :o))

try the bacon, but not the eggs(they belong to my parrot)

I would’ve never dreamed these could taste so amazing…they are supremely addicting! Plus, it’s a super way to greens into your diet. I could eat 3-4 bunches of kale straight this way! This is also a great movie snack or to make with kids!

Very yummy, savory, simple crackers.

Our favorite version of the ever-present kale chip.

A crisp coleslaw with a sweet vinaigrette dressing. This recipe was made raw – based originally on a recipe served at the Turner Restaurant in Milwaukee.