5 Survival tips on Growing Out your Grey!

 


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So you decided to grow out your grey naturally!! So now what? Well let me be the first person to congratulate you on your transition! Enjoy the journey and explore your new self. The transformation is very lengthy and not an easy one at that. So through my experience, I am here to share with you my very own top 5 survival tips and tricks to ease the process .

ONE – Be Mentally Prepared

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To be mentally prepared means you can visualize the outcome and you accepted it. You acknowledged the fact that every month your roots will grow freely and that you will soon face your critics. If you have your mind set on this then it will be smooth sailing . You are probably wondering how do you mentally prepare yourself. It’s all about confidence and believing that it will turn out ok, besides, in the end it just hair. In all honesty, I gained most of my confidence by googling  the “grey hair trend”.  I was fascinated on how it was trending so freely. I felt secure and reassured that grey hair was no longer going to be associated with aging, but rather than just another common hair color all thanks to the web. Remember these images on the net are there forever, so go ahead take that step and go crazy !!

 

TWO-Create a Grey Hair Board 

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With the amount of different shades of grey, hair styles and cuts, that are on the net, I was impressed. So I was inspired to create a “vision grey hair board ” (as seen above). I loved it so much I made it as home screen on my phone.  It was kind of like a pick me up, especially in the in between stages of growing out your hair. And you know what, it helped me tremendously, especially when I had to face my critics. (See my next survival tip)

 

THREE-Tell your Family & Friends First 

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Ok the above pic is an exaggeration of how my family and friends reacted after I told them about my hair goals . However, it was actually the nae-Sayers, strangers  and critics who actually made that face. This is why it is important to tell your loved ones first, they will be your first critics, so you might as well hear it from them. In my experience, I told my family and friends, right after my last henna hair dye. I was mentally prepared for my outcome. Surely, I got some shocked looks, gasps and a bunch of “why’s”, but in the end they supported me. They knew I could pull it off due to my ever changing looks in the past. And as I shared my story  more and more, it eventually got easier explaining it literally to anyone. And believe me, people will ask , especially after your roots will show just under 1/4″ in length. They will probably hint it to you by suggesting a hair salon ever so diplomatically. And this is where your

✌🏻visual grey hair board✌🏻️

will come in handy to defend yourself amongst the haters. 👉🏼in my case, I persuaded my critics hinting IT to them that grey hair is here to stay . 💁🏼🎤 <dropped the mike>  Boom!

 

FourTake lots of Selfies

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Not to be a narcissist or anything, but taking a lot of selfies helped me through my transition.  I did it so I could share my evolution on social media. And in doing so with Instagram (@spoiled.raw.tn) I made a couple of friends going through the same process as I was. We ended up exchanging stories, giving tips and especially supported one another.

And to add, growing out your roots takes a long time, extremely long time, so it’s nice to have something to look back upon .

So grab your phone and take that first shot, who knows maybe someday you will post about your transition and inspire someone else to do the same!

 

Five Find yourself ! 

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Yes! Yes ! Yes! Discover yourself! Remember you are not only changing your hair color, your improving your lifestyle and everything around you.
In my case, I went from wearing contacts to wearing big, cat eye frames and bold jewelry necklaces to distract my critics ! And it worked !

If you need some sort of inspiration, creat another “vision board” of how you want to see your new self! .( see above pic) Gather images of hairstyles, cuts, your new wardrobe or color palette! In doing so you will feel more relaxed and optimistic with your new look!

I loved changing my unconventional look. The more I updated my style, the more confident I became . So much so my critics started to accept me for who I am .

 

I hope you find these tips helpful !! Feel free to comment and add your tips below!

Thanks again and don’t forget to spoil yourself Raw’tn!!

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🍃This is “Mint”!! 🍃…….You gotta Read this!!!

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Ok so why talk about Mint?

Not a recipe post, nor is it weed..lol.. but a little tutorial or information desk here, just for my reference of course. I have been intrigued with mint lately because ever since I first started eating raw I used to gag when I first tried to eat mint. I hated it, but it wasn’t till recently more like this year,  I slowly added it into my recipes and drinks. I guess your taste buds and health do change over time.

 


Health Benefits of Mint

Mint also known as Mentha, is a genus, (genus not genius),  which contains a group of 18-25 different types of plants in the mint family.

Common Cold>mint contains menthol, which is common in most decongestants syrups or throat lozenges. The menthol is a natural decongestants which helps breaks down mucus.

Quick Recipe For Common colds->The next time you feel a cold coming on or a soar throat why not brew a cup of mint tea leaves for a fraction of the price!

Allergies->Mint is also known for its medicinal properties. It has an antioxidant known as rosmarinic acid. The rosmarinic acid has anti-inflammatory properties which alleviates any seasonal allergy symptoms.

Skin->Mint in oil, lotion, cream format or even brewed is a great cooling and calming agent when applied topically.

Quick SKIN Recipe->Boil mint leaves in water. Let it cool and strain the mixture, use as a face toner. This is great to combat acne and this toner helps keep your skin oil-free and fresh.

Digestive Benefits-> Eating mint leaves helps boosts digestion. Mint promotes the flow of bile in the stomach with ease and efficiency which makes you digest your food more quickly.This prevents from getting an upset stomach or indigestion.

Nausea and Headache->Because mint  contains menthol, the strong and refreshing scent of menthol is a quick way to remedy nausea. Mint is a natural soothing property so it can relieve inflammation such as headaches and migraines as well. So if you feel a headache or migraine coming on rub a little mint oil or mint balm on your forehead and nose for a soothing relief.

 

 

What do I use Mint for?
-face toner
-tea
-I add it in my smoothies
-I add it in my water daily
-I use it in my dessert recipes, especially in my raw homemade sorbets
-I use it in my main meals as well-You just have to stay tuned and find out!

 

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references

https://www.organicfacts.net/health-benefits/herbs-and-spices/health-benefits-of-mint.html

http://www.medicalnewstoday.com/articles/275944.php

http://www.ageless.co.za/mint.htm

http://en.wikipedia.org/wiki/Mentha

http://www.phytochemicals.info/phytochemicals/rosmarinic-acid.php

http://dictionary.reference.com/browse/genus

http://nutankumarisinha.expertscolumn.com/article/31-beauty-benefits-mint-how-use-mint-leaves-your-beauty-applications-beauty

 

How do you like ’em Apples? 🍏 🍎 🍎 As a Raw Apple Sauce Recipe of course 🍎

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Apple sauce is not just for babies. Yes I too devour a tablespoon of apple sauce once and awhile. It’s one of my staple sauces in my fridge. As the saying goes,” I put this sh%$#t on everything!”..lol.  I add it in my shakes, my porridge, I add it to my raw bread recipe and in my raw yogurt (yes I will post my own raw yogurt and bread recipes soon, you just have stay tuned and visit weekly). But this is not like any other apple sauce, it’s my power drug. I added a few essential ingredients that we take for granted. For instance I added celery for an additional crunchy water texture even though you hardly taste it. As well, I added turmeric for it’s amazing health benefits, one of them being that it promotes radiant skin! And I also added other spices like nutmeg, cinnamon and cloves to get that apple pie savory taste! But enough about the recipe, your probably wondering how celery would taste in this apple sauce. Well you just have to try it!

 

Quick facts on Celery

Celery is a plant->The seeds and the plant itself are dried or pressed into oil for use as medicine

It’s a stress reliever-> Yes it is, it promotes relaxation! With it’s mineral content like magnesium and the essential oil in it, it helps calm down the nervous system. For better sleep results, eat celery at night!

Reduces inflammation-> If you suffer from any joint pains, gout, acne, asthma, lung infections, or even a headache, eating celery will help relieve it

 

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Raw Apple Sauce

Tools: Food Processor or Magic Bullet, a glass jar

Note: Food processor is way easier to use for this recipe. If you’re using a magic bullet you would have to stop several times to get the right consistency

Ingredients:
1 apple
1-2 celery sticks
juice from a lemon
3 medjool dates ( the real kind with no glucose glaze..lol)
1/4 tsp cinnamon
1/8 tsp nutmeg
a dash of salt
a dash of cloves
a dash to 1/8 tsp of turmeric (optional)
1/8 cup water (optional)

 

Directions:

(1) Add all the ingredients in the food processor and process. It’s optional to add water to facilitate. Stop occasionally to scrape the sides.

If your using a magic bullet, then add the ingredients a bit a time. Add the celery, apple and lemon, then process. You may need to add 1/8 cup of water to facilitate. Stop to scrape the sides. Add the remaining of the ingredients and process. I made mine a little tart so you can add a little more or less of the spices.

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(2) Pour the sauce into a glass jar and voila! Store in the fridge for up to 5-7 days.

2015-04-10 10.10.27 HDR

 

 

 

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References

http://www.care2.com/greenliving/11-super-health-benefits-in-just-1-celery-stalk.html

http://www.webmd.com/vitamins-supplements/ingredientmono-882-celery.aspx?activeingredientid=882&activeingredientname=celery

Make it Stirred not Fried 🍜..Raw Stir non’Fry

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non stir fry

 

 

 

I’ve posted many desserts, how about some other dishes! Here’s another recipe I encountered in one of my many raw food websites. Your probably wondering, why don’t you have your own recipes? Well everyone has to start from something. So here’s another one of my favorite raw food websites, great for beginners, “RawAmazing”. It’s a raw veggie stir no fry! No pan, no stove, gluten free and rice free!! Your probably wondering why? Because there is much more nutrients in raw vegetables then when it’s cooked! Also, one of the main ingredient is soya sauce however if your against soy products, there is another product that serves it’s purpose. It’s natural, raw, it looks and tastes like soya sauce, but it’s not soy. This product is soy-free and made from raw coconut tree sap and it delivers! You can purchase the product in any food store or you an purchase in bulk order here, Coconut Secret, Raw Coconut Aminos, Soy-Free Seasoning Sauce, 8 fl oz (237 ml) (3 PACK)

Now go ahead and spoil yourself Raw’tn!

Quick Facts On Parsnips:

☞Related to the carrot family, they are white in color and sweeter than carrots

☞Rich in vitamin C and Vitamin B-complex such as Vitamin B-6,thiamin, and pantothenic acid as well as vitamin K and vitamin E.

☞Rich in minerals like, iron, calcium, copper, potassium, manganese and phosphorus.

☞Great for your weight loss, immune system, heart health and high in dietary fiber.

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Non-Stir Fry

Tools: Food processor, 1 small bowl, 1 large bowl, whisk, Julienne String Peeler, knife

Ingredients:
2 parsnips
Head of broccoli
1 carrot
3/4 cup of sliced mushrooms
1 cup of 1/2″ chopped pea pods
2 shallots diced

Sauce Ingredients:
1/4 cup olive oil
1 Tbsp honey
2 Tbsp nama shoyu  or tamari or “Raw Soy-Free Seasoning Sauce”
1 Tbsp sesame seeds (optional)
Splash of sesame oil (optional)

 

Directions:

(1) Prepare the marinate by adding all the sauce ingredients in a small bowl and whisk.

sauce

Sauce

 

(2) Break apart the head of broccoli into small, bite size pieces. Add the broccoli and sliced mushrooms in a large bowl and pour the sauce. Mix and let it marinate for 10 minutes.

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broccoli and mushroom marinate

 

(3) Peel and cut the parsnips into chunks. Place the parsnips in a food processor and process until it’s coarsely chopped. It should resemble like rice.

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chopped parsnips

 

(4) Peel the carrots and use the Julienne Stringer peeler and cut into 1″ strips. If you don’t have a string peeler, just use your knife and cut the carrots into thin matchsticks  1″ strips.

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string peeler and carrots

(5) Prepare the other ingredients (carrots, pea pods, shallots, parsnips), place the remaining of the ingredients into the broccoli and mushroom marinate and mix until it’s all well coated.

This is optional but sprinkle black or white sesame seeds on top of the salad and add a splash of sesame seed oil for more taste. Enjoy!

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stir non-fry mix

 

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References:

http://www.nutrition-and-you.com/parsnips.html

https://www.organicfacts.net/health-benefits/vegetable/parsnips.html

“Pick me up”a Tiramisu 🎂 Cake..It’s my BD!🎉

raw tiriamisucake

It’s my birthday!! And I would like to celebrate by sharing one of my favorite cakes, Tiramisu! Being from Italian descent, my mother used to always make this cake for me on my birthday! And so I like to return the favor by making a healthy version of it! This is one of my first attempt into raw food recipes back in the days, so I would like to give credit too thisrawsomeveganlife. I have changed the measurements and some of the ingredients according to my taste buds, but feel free to experiment. When following the recipe, the texture is exactly the same as the original. However you can add a bit more sweetness and alcohol to make it just like the real thing. So enough about me and this recipe..scroll down and enjoy the cake.

Quick Facts on Tiramisu

☞Tiramisu in italian means “Pick me up or lift me up”
☞It’s an italian dessert that is made of ladyfingers flavored in coffee, layered with mascarpone cheese and cocoa.

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Raw Tiramisu Cake

Tools: Food processor, spatula, high speed blender, dehydrator, plastic food wrap, loaf pan (I used a loaf pan of 8 1/2″ X 4 1/2″, 2″ depth)

Ingredients:
Crust Ingredients
3/4 cup of oats or walnuts or both
1/2 cup raisins
1 Tbsp of liquid coffee* (or 1/2 Tbsp of crushed coffee beans)
1 Tbsp of agave (or sweetener of your choice like maple syrup or honey)
1 Tbsp of brandy (optional)

Ladyfingers Ingredients
3/4 cup oats
1/2 cup dates
Pinch of salt
1 Tbsp vanilla extract
1 Tbsp of brandy (optional for taste)
1 Tbsp of liquid coffee* (or 1/2 Tbsp of crushed coffee beans for taste)

Vanilla cream Ingredients:
1 cup of cashews or young thai coconut meat or a combination of both
1 cup of water
4 Tbsp coconut oil
4 Tbsp of agave or sweetener of your choice (honey or maple syrup)
1 Tbsp vanilla extract
2 tsp soy lecithin (recommended to thicken the mixture)
2 Tbsp of raw cacao powder to dust over cake

 

Directions:
*Coffee Preparation:
(1) Take a couple of coffee beans and let soak in water overnight, strain and use the liquid and beans for the requested ingredients

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soaked coffee beans

 

Lady fingers Directions:
(1) Prepare your lady fingers. Add all the ingredients (I also added 2 or 3 coffee beans for more flavor) in the food processor. Process and stop occasionally to scrape the sides by using your spatula. Process until it becomes a dough like mixture.

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Ladyfingers dough

 

2) Form the dough into rectangular “ladyfingers” so that it will fit into your loaf pan. Dehydrate the ladyfingers for 1-2 hrs on 145F.

Lady fingers Dehydrating

Lady fingers Dehydrating

 

Crust Directions:
(1) Add the oats (or walnuts or both) to the food processor. Process until it becomes a fine powder.

Crust into powder

Crust into powder

 

(2) Add the rest of the crust ingredients (I also added a couple of coffee beans for additional taste, but optional) into the food processor. Stop occasionally to scrape the sides and process until it forms into a sticky dough.

crust dough

crust dough

 

(3) Prepare your loaf pan, line it in plastic food wrap. Take the dough and press firmly down onto the pan. Set in the fridge.

crust in loaf pan

crust in loaf pan

 

Vanilla Cream Directions:
(1) Add the vanilla cream ingredients, except for the raw cacao powder, into a high speed blender or food processor. Blend until it becomes thick and smooth. (Note if you use your food processor it will become gritty, therefore transfer the vanilla from the food processor to a magic bullet so it will become smooth).

vanilla cream

vanilla cream

 

(2) Pour a bit of the vanilla cream just so it covers the crust. Then add the lady fingers side by side onto top of the vanilla cream.

lady fingers on top of cream

lady fingers on top of cream

 

(3) Pour the rest of the vanilla cream on top of the lady fingers. Place in fridge for at least 24 hours.

cream over lady fingers

cream over lady fingers

 

(4) When you are ready to serve, gently take the Tiramisu out of the pan, dust with cacao powder, and slice into squares. Enjoy!!

raw tiracake

raw tiramisu cut

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References:

http://en.wikipedia.org/wiki/Tiramisu

What does your Raw 🎎 “Fortune Cookie” say?🈶

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Happy Chinese New Year!!  What does your “Fortune” say for this year?? I couldn’t help myself but creating a post about how to make “Raw Fortune Cookies”.

The ingredients I used are the same I used in the “Crepe Recipe”! I just experimented with the crepe, turned them into what looked like a Fortune Cookie, dehydrated them a bit longer to make them brittle and Voila! Well here it is! It’s easy to make and it’s great for kids parties!

 

Quick Facts On Fortune Cookies
☞The history of the cookie is unclear, but the cookie was introduced in the United States by Japanese bakers that modified a recipe based on a cracker from Japan.

☞Fortune cookies are served at the end of the meal as a dessert in Chinese restaurants in US and other countries, except in China

☞Therefore as quoted by Wikipedia, (couldn’t have explained it better myself). “Fortune cookies have been summarized as being “introduced by the Japanese, popularized by the Chinese, but ultimately … consumed by Americans.”[2]

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Raw Fortune Cookie Recipe

Tools: Dehydrator, kitchen scissors, paper , 3″ circle cookie cutter

Ingredients: Refer to Crepe Recipe

Directions:

(1) Refer to Crepe Recipe to make the base.

(2) Use your cookie cutter to press down on the base. This will outline the shape of the cookie. Cut it out with a knife or kitchen scissors.

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(2) outline fortune cookie

 

(3) Take your paper and prepare your fortune strips, 3″in length and 1/4″ in width (or smaller). Cut also the left over scraps from the base to use in your cookie to help create it’s shape.

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(3) cutting scraps

 

(4) Place the fortune strips and the extra scraps in the middle of the cookie. Rub a bit of water along the edges to seal it.

(4) Place fortune paper in cookie

 

(5) Fold the cookie in half and seal it.

foldhalf

(5) Fold cookie in half and seal

 

(6) Take your pointer finger and thumb, bend the two open ends together until they touch. When you fold it, it will start to open again. So pinch for 10 seconds and seal it with water if it starts to open. It has to be closed so it can create it’s shape when it’s dehydrating.

foldcookie

(6) Bent cookie

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(6) Pinched and closed cookie

 

(7) Place back in dehydrator for 3hrs at 115F or until completely dry and brittle.  After an 1hr you can start to open up the two open ends a bit since it remained it’s shape during dehydrating. Once cooled it becomes very dry, just like a fortune cookie! Enjoy!

fortune cookie

(7) Cookie a bit opened at ends

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References on Fortune Cookies

http://en.wikipedia.org/wiki/Fortune_cookie

Like I give a “crepe” 👉this is dehydrated!

crepestitle

Yes…you do need a dehydrator to make this amazing recipe, but don’t turn away just yet! You can use your oven too!! You just set it at the lowest temperature and let it bake for a few hours, it’s like baking a turkey without the mess! Once you get the hang of it, you can make as much as you can and store it for the week!

This recipe only takes 2 ingredients, flax and bananas! The two combined makes for a creamy smooth texture and when dehydrated it makes for a pliable, leather texture that you can eat it as a snack as is.

I am sharing this recipe because this was one of my first recipes I tried after I just bought my dehydrator and it’s amazing!! You are probably wondering, what a waste of money. You can only make dried fruits. I think of it as an investment. Since I bought my dehydrator, I never stopped using it. I made so many recipes and I am still discovering new things. So far I have made   bread, crackers, fruit roll ups, dried fruits, seasoned nuts and seeds mix, eggplant bacon, my famous kale chips and soo much more that I can go on, but luckily I have my blog!

 

 

Quick Facts on Dehydrators:

☞Dehydrators are not expensive to run, they run on a heating element, fans and vents. They work together to remove the moisture.

☞The heating element, warms the food causing it to release moisture. The fans then blow out the warm moisture out of dehydrator through the vents.

☞The heating element is controlled by a thermostat, therefore the heat is controlled to a steady temperature by switching on an off periodically.

☞The energy used are dependant on many factors like, food moisture content, the drying temperature, the thickness of the food, the humidity level in the environment, the quantity of foods being dried etc.

☞  Bacteria thrive on moisture and water, so by removing moisture from certain foods, it prevents it from spoiling and it increase shelf life.

☞Check this site out if you want to  calculate the consumption of a dehydrator

 

If you are still interested in purchasing a dehydrator, you can check my previous post on a  dehydrator!

No do you really give a “crepe” this is dehydrated!

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Crepes Recipe

Tools: Dehydrator (Or Oven, instructions below)
Food processor, spatula,
Plastic food wrap,
Parchment paper

Ingredients:
2-3 ripe bananas
1 Tbsp of ground flax
1 Tbsp of coconut oil

 

Directions:

Dehydrator Directions:

(1) Add the bananas into the food processor and blend.

bananas

 

(2) Add the flax into the puree and process until well mixed.

bananapuree

 

(3) Prepare the dehydrator solid sheets by greasing it with coconut oil so it will be easy to remove when dried. (If you do not have enough dehydrator sheets then use parchment paper and grease it)

oiledtray

 

(4) Spread the mixture evenly on the dehydrator sheets, and spread it so it’s about 1/8″ in thickness. Use the spatula, butter knife or in my case I just used my fingers! You want to make sure it’s distributed evenly and smooth, no clumps.  The thinner the thickness of the crepe, the faster it will dehydrate.

spreadcrepes

 

(5) Set your dehydrator for 115F,  dehydrate for 3-5 hours or until dry to touch. It should be dry enough so you can easily remove it from the tray, but pliable. It should not be brittle.The outer sides are usually the ones that get dry first. So if it’s ready, start from the side and gently remove the crepes. If it starts to break leave it alone and let it dry for another 30min. to an hour and set it to the lowest temperature at this point.(check regularly)

peel

(6) Once it’s completely dried on one side, remove it from the sheet. If it’s still sticky and wet dehydrate the opposite side for 30min.to an 1 hr on the lowest temperature.(check regularly) Do not over dehydrate or else it will be too dry and brittle.

(7) Transfer the crepes onto a cutting board and you can cut them up into squares or leave the shape of the crepes as is.

(8) To prepare the crepes, spread any nut butter or chocolate avocado pudding. Top with any fruits, nuts, seeds, cinnamon, coconut shreds or any garnish you have lying around. Roll them up and enjoy with maple syrup!

chocolatecrepes

 

(9) For storage, use plastic food wrap or parchment paper and roll them up, and store in an air tight container. Keep in fridge for up to.. in all honesty I don’t know for how long you can store it in the fridge. I eat them up right away every morning that it never lasts for more than a week! They are that good!

storage

 

 

Oven Directions:

(1) Add the bananas into the food processor and blend.

(2) Add the flax into the puree and process until mixed.

(3) Prepare your cookie sheet. Grease the parchment paper with coconut oil so it will be easy to remove.

(4) Pour the puree onto the cookie sheet and distribute it evenly on the sheet, about 1/8″ in thickness. Use the spatula, butter knife or fingers to spread it evenly. Make sure there are no clumps. (I separate my mixtures into little rectangles so it will be easier to remove and manage, refer to dehydrator pic above.)

(5)Place in the oven at 175F, for 3-6 hrs  or until center is dry, but still pliable. (Note:baking time is dependant on thickness of the crepe and oven, so check regularly)

(6) Once the crepes are dry, remove from the oven and let it cool.

(7) Once cooled, gently remove the crepes from the parchment paper.

(8) Prepare your crepes by spreading it with any nut butter or chocolate spread and garnish with any toppings of your choice!

(9) For storage, wrap them up in parchment paper or plastic food wrap and store in an air tight container. Keep in fridge for about 1 week.

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References for oven baked

http://www.unconventionalbaker.com/recipes/diy-fruit-roll-ups/

http://yumuniverse.com/raw-raspberry-fruit-leather/

 

References on dehydrators

http://en.wikipedia.org/wiki/Food_dehydrator

http://www.ukjuicers.com/knowledge/faqs/dehydrator-faqs

http://www.ukjuicers.com/knowledge/need-help-choosing/choosing-your-dehydrator