Especially wonderful vegan transition food. This is just not for breakfast, it makes a great snack anytime.
Dr. Bobby’s Vegan Facon Bacon ©
- large eggplant, thinly sliced, or several zucchini if no egg plan is available
- 1 tablespoon sea salt
- 1/2 dried chipotle chili pepper, soaked for at least 2 hours or 1 tablespoon dried & ground (optional)
- 1/2 cup soaking water for from the chipotle peppers (optional)
- 4 tablespoons maple syrup (optional)
- 4 teaspoons of hickory smoke
- 2 tablespoons olive oil
- 3 tablespoons Nama Shoyu
- 2 tablespoons apple cider vinegar
- 1 teaspoon chili powder
- 2 tablespoons smoked paprika
- 1/2 teaspoon cumin
- pinch black pepper
- pinch cayenne – optional
- To make the thin pieces of eggplant/zucchini use a horizontal peeler or mandolin to get straight thin pieces.
- Once you have sliced your eggplant/zucchini, sprinkle it with the sea salt and allow it to sit for 1-2 hours in a tray/bowl, or if baking put the eggplant/zucchini in the oven for 45 minutes to dry.
- Blend the other ingredients in a blender/Vita-mixer.
- After 1-2 hours-Layer your eggplant/zucchini slices between paper or cloth towels and press out excess moisture.
- Get a large zip lock baggie or bowl and pour marinade into the baggie or bowl.
- Submerge the slices of eggplant/zucchini in the marinade. If using a baggie squeeze as much air as possible out of the baggie. Marinate for 30-45 minutes.
- Carefully lay out the marinated eggplant/zucchini slices onto your dehydrator trays and dehydrate @105F degrees until crispy (24 – 36 hours-continually check the progress-depends on how thick your slices are)
- If no dehydrator you may use the oven, but it will not be raw. Set the oven to 325 for 1 hr. Keep an eye on the facon/bacon and make sure it’s not under or overdone.
Yields 15 – 20 Fakon pieces.
Serve and Enjoy! Blessings, Bobby
Eggplants are a nutrient-rich food that contains fiber, vitamins, and minerals. They may benefit your overall health, including your heart.
One cup (82 grams) of raw eggplant contains the following nutrients (2):
- Calories: 20
- Carbs: 5 grams
- Fiber: 3 grams
- Protein: 1 gram
- Manganese: 10% of the RDI
- Folate: 5% of the RDI
- Potassium: 5% of the RDI
- Vitamin K: 4% of the RDI
- Vitamin C: 3% of the RDI
Eggplants also contain small amounts of other nutrients, including niacin, magnesium, and copper.
Zucchini contains many nutrients. As a result, including it in your diet may have a variety of health benefits. Although
zucchini is often considered a vegetable, it is botanically classified as a fruit.
One cup of raw (223 grams) of zucchini provides:
- Calories: 17
- Protein: 1 gram
- Fat: less than 1 gram
- Carbs: 3 grams
- Sugar: 1 gram
- Fiber: 1 gram
- Vitamin A: 40% of the Reference Daily Intake (RDI)
- Manganese: 16% of the RDI
- Vitamin C: 14% of the RDI
- Potassium: 13% of the RDI
- Magnesium: 10% of the RDI
- Vitamin K: 9% of the RDI
- Folate: 8% of the RDI
- Copper: 8% of the RDI
- Phosphorus: 7% of the RDI
- Vitamin B6: 7% of the RDI
- Thiamine: 5% of the RDI
These plant-based Gluten-Free Vegan No-Bake protein Bars are so easy to make., and are the perfect healthy on the go snack.
Hemp protein is easily digested, making it a wonderful source of plant-based protein. Hemp hearts are nutritionally complete food—the perfect ingredient in nutrition bars! These tasty snacks provide an infusion of plant power wherever you go —so you can always bring along some plant-based protein. Hemp hearts are also a great source of fiber, which helps keep you feeling full and satisfied.
- Equipment: Food processor or high-speed blender, bowl, spoon, and spatula.
- Time: 30 minutes to 1hr.
- Serves 12
- 1 1/2 cups chocolate-flavored hemp protein powder. Or substitute plain, unflavored hemp powder mixed with cocoa to taste
- About 20 pitted Medjool dates or your favorite date
- 1/2 cup dried, cherries, pulse in a food processor
- 1/4 cup dried blackberries or your favorite berry, pulse in a food processor
- 1/2 cup hemp hearts, shelled
- 1/2 cup cocoa powder
- 1/2 cup walnuts, ground into a coarse flour
- 1/2 cup pumpkin seeds, pulse in a food processor
- 1/4 cup chia seeds, ground
- 1/4 cup tahini
- 2 tablespoons cacao nibs (optional)
- 2 tablespoons spirulina powder
- 2 tablespoons of maca powder
- 1/4 teaspoon pink Himalayan sea salt
- Tsp of ground cinnamon
- 5 tablespoons coconut oil, melted
- 1 heaping tablespoon of almond butter
- 1/2 cup water (start with 1/4 and add gradually)
- 1 Tbs vanilla extract
- In a large bowl, combine all the ingredients.
- Blend batches of the ingredients in a high-speed blender or food processor until well combined. The mixture is very thick, so you will need to add water gradually at first (about 1/4 cup).
- Add the wet ingredients to the large mixing bowl. These should be mixed until they form a doughy/sticky consistency, with enough water added to create this effect.
- Gently massage the mixture with your hands until it forms a large ball.
- If the mixture becomes too wet, you can add more cocoa powder or hemp protein. If it gets too dry, try adding more coconut oil, dates or water. The desired texture is thick and chewy—sticky enough to hold together in a bar shape but not so sticky that it sticks to your teeth!
- In an 8 × 8 or 9 × 9 inch parchment-lined pan, spread the protein bar mixture evenly. Press down firmly on top with your hands and fingertips until it forms an even layer.
- Refrigerate the mixture for at least 2 hours.
- Cut into small pieces or 12 whole bars.
- Keep some for later in the freezer by wrapping individually in clear wrap or keep in the fridge for later use that week.
I really enjoy this recipe. Good luck with making your bars and may God bless you all, Bobby
These simple, fast to make raw living food treats will satisfy your cravings for Chocolate and Coconut.
EQUIPMENT NEEDED: Food processor & Blender
INGREDIENTS: PART 1
- 3 cups raw shredded unsweetened coconut
- 4 Medjool dates pitted (you may add more for a sweeter taste)
- 1/8 cup alfalfa sprouts – Optional – This makes sure you have a live food desert.
- ½ cup coconut nectar (you may use less)
- 1 tablespoon non-alcoholic, pure vanilla extract
INGREDIENTS PART 2 – Prepare in a separate bowl
- 1/2 cup raw cacao butter – be sure to grate
- 1/2 cup raw cacao powder – be sure to sift
- 1/3 cup sweetener; coconut nectar or yacon
- 1/4 tsp lecithin
- 1 tablespoon vanilla extract
- PART 1 – Blend all ingredients from part 1, in the food processor until well mixed.
Use a cookie scooper to make tablespoon sized elongated balls, or roll them by hand. Best to do this on your dehydrator tray. Don’t forget to put two almonds on each one, You want them to look like Almond Joys. Dehydrate at 105° for 2 – 3 hours. We need the coconut to become firm.
- PART 2 – Blend all ingredients in a high-speed blender till smooth.
Dip the Almond Joys in the chocolate and place on a teflex sheet or wax paper and place in the fridge for at least an hour. Bring them out and enjoy eating a healthy snack. Remember these are snacks, not your main meal.
Enjoy and be Blessed , Bobby.
Raw Vegan Corn Chips. Try them with this delicious dip
EQUIPMENT NEEDED: Food processor
- 4 cups fresh corn; if you cannot get fresh, then use frozen corn
- ½ cup ground golden flaxseed
- ½ cup almond pulp (dehydrated residue from almond milk; or make it fresh)
- 1 yellow bell pepper (use red if you do not have a yellow pepper)
- ½ cup chopped onion
- 1/8 cup alfalfa sprouts
- 1 tablespoon ground cumin
- 1 tablespoon of Celtic or Himalayan salt
- 1 tablespoon of fresh ground black pepper
- 1 tablespoon fresh lime or lemon juice
- Put all the ingredients except the black pepper into a food processor and process until smooth. (Batter should have the consistency of a nice medium thick pancake batter.)
- Add filtered water or Rejuvelac as needed.
- Mix in ground pepper and spread the batter on parchment paper or Teflex sheets to about 1/8 inch thick.
- Dehydrate the chips at 155° for 1 hour, to take wetness off the chips. Once chips are firm, score them.
- Lower temperature to 105° – 110° and dehydrate for 8 – 10 hours.
- Remove the chips from the parchment paper/Teflex sheet. Turn chips over and place on a regular mesh dehydrator tray.
- Dehydrate for another 8 – 10 hours, or until as crunchy as desired.
Enjoy these with your favorite dips. Love and Blessings, Bobby
Chia seeds are a great source of omega 3’s and are a complete protein. Sesame seeds are a top source for calcium.
Minutes to Prepare: 15
Number of Servings: 100 crackers
5 Cups pure water – you will use this to soak the Chia seeds.
11/2 Cups Chia seeds
2 medium carrots -grated
2 medium celery stalks- chopped
2 medium tomatoes
½ medium white onion
3 medium cloves garlic
2 tbl spoons olive oil
2 tsp basil
2 tsp cumin
¼ cup of sesame seeds – sprinkle on the tops of the crackers as you put them in the dehydrator
1 tbl spoons Celtic sea salt – sprinkle on the top of the crackers as you put them in the dehydrator
- Soak Chia seeds in 5 cups water for 10 minutes.
- Pour off excess water and save seeds to stir into cracker batter.
- Place all other (EXCEPT FOR CHIA SEEDS, SESAME SEEDS AND SALT) ingredients into your food processor.
- Process until you have a smooth paste.
- Place the batter into a large bowl and stir in soaked Chia seeds.
- Spread the batter on to dehydrator sheets, sprinkle on salt and sesame seeds.
- Score batter into cracker squares with a pizza cutter, spatula or knife.
- Turn you dehydrator up to the highest temp until the wetness is off the outside of the crackers. Then lower to 105 degrees leaving the cracker to dehydrate for 12 -15 hours turn them over and dehydrate until crispy.