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your fingers over its surface to ensure all hard bits are removed. Place in a blender with the coconut kefir and blend until smooth. If you need more liquid, add a small amount of coconut water to the blender, as needed, to produce a chunky consistency similar to that of cottage cheese.

Transfer the mixture to a close-fitting bowl or jar with an airtight lid. Set out at room temperature for 24 hours. Then, store in the refrigerator.

CHIPS

Chips are great for scooping up delicious dips, sauces, guacamole, and salsa. Made by blending vegetables with flax and then dehydrating, Salted Flax Chips are used to make delicious Nachos. Kale is marinated with oil and spices to make Chipotle Kale Chips or tossed with a red bell pepper sauce and dehydrated to make cheeselike Cheddar-Kale Chips that can be enjoyed on their own as a snack, or rolled up inside nori or a wrap, or serve with a sandwich or burger for added crispness.

SALTED FLAX CHIPS

MAKES 32 CHIPS

These chips are light and crisp, just like tortilla chips, and are fun to use for finger food such as nachos, and for dipping guacamole and fresh salsa.

1 cup chopped celery

1¾ cups flax meal

2 tablespoons dried oregano

1½ cups filtered water

1 teaspoon coarse sea salt

Place the celery, flax, oregano, and water in a high-speed blender. Blend until smooth.

Spread evenly onto one lined 14-inch-square Excalibur Dehydrator tray. Sprinkle with the sea salt.

Dehydrate for 5 to 6 hours at 104°F. Flip and score into four horizontal and vertical rows. Then score each square diagonally in half into two triangle chips. Dehydrate for another 6 to 8 hours, until dried and crisp.

NACHOS

Just like traditional baked nachos, my raw version is topped with salsa, cheeze, avocado, and delicious vegan “meat.”

As a fresh, crunchy alternative to dehydrated flax chips, slice jicama or sun chokes and use as your “chips” topped with cheeze, salsa, and taco meat.

1 recipe Salted Flax Chips (page 108)

1 recipe Taco Nut Meat (page 146)

1 recipe Chipotle Cheeze (page 104)

1 recipe Heirloom Tomato Salsa (page 81)

1 ripe avocado, pitted and diced

Assemble your nachos by placing the Salted Flax Chips on a serving platter. Top with the taco meat, cheeze, salsa, and avocado. Enjoy immediately.

CHIPOTLE-KALE CHIPS

I decided to try dehydrating kale because I had many bunches on hand, and I flipped when I first discovered kale chips: light, crispy, and delicious, just like potato chips, but super green and healthy. You won’t be able to eat just one. Simply toss kale in olive oil and spices, and dehydrate into chips.

If you don’t have a dehydrator, you can use an oven set to a low temperature with the door propped open, or even bake these at 300°F for 15 minutes, which is definitely not raw, but still better for you than traditional potato chips. Hopefully, you’ll be convinced to buy a dehydrator so your next batch will be made in a more eco manner that doesn’t use as much energy.

6 cups bite-size pieces of kale, tightly packed (about 1 bunch)

3 tablespoons agave syrup

2 tablespoons extra-virgin olive oil

½ teaspoon sea salt

½ to 1 teaspoon powdered chipotle

Place all the ingredients in a large mixing bowl, adding the chipotle to taste, and toss to mix well.

Spread on two 14-inch-square Excalibur Dehydrator trays and dry at 104°F for 4 to 6 hours, until dried.

CHEDDAR-KALE CHIPS

Nutritional yeast is mixed with red bell pepper and cashews to make a cheeze that is then used to coat the kale before dehydrating it. The cheeze mixture is orange and tastes like Cheddar. These chips are hearty and crispy-chewy, and my absolute favorite.

1 cup red bell pepper, seeded and chopped

1 cup cashews

2 tablespoons nutritional yeast

2 to 4 tablespoons water, as needed

2 tablespoons agave syrup

1 tablespoon olive oil

½ teaspoon sea salt

6 cups bite-size pieces of kale, tightly packed (about 1 bunch)

Place the red bell peppers in a blender, then the remaining ingredients, except for the kale. Blend, using only enough water to process