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Savory Recipes

Alchemy Bali - RawmesanRAWMESAN


  • 2 C cashews (soaked 1 hour)
  • ½ C water
  • ¼ C yellow onion, coarsely chopped
  • 2 T lemon juice
  • 1 T nutritional yeast
  • salt to taste

Blend all ingredients until smooth. Add more water if needed for the blending process. Spread a thin even layer on T-flex sheets, and dehydrate at 43° Celsius for 6-8 hours, or until crispy.

Alchemy Bali - Dried Tomatoes with Herbs



  • 2 kg tomatoes, sliced
  • ¼ C mixed fresh herbs, chopped (basil, oregano, rosemary)
  • 1/8 C olive oil
  • 1 t honey
  • salt and pepper

Mix the olive oil, honey and herbs in a large mixing bowl. Add the tomato slices and fold gently until evenly coated in the liquid. Layer evenly on a T-flex sheet and sprinkle with salt and pepper. Dehydrate at 43° Celsius about 15 hours until completely dry.

Alchemy Bali - Tomato Salsa



  • 5 medium sized tomatoes, chopped fine
  • 1 red bell pepper, chopped fine
  • 1 clove garlic, minced
  • ½ yellow onion, chopped fine
  • ½ C fresh cilantro coarsely chopped
  • ½ seeded red chili pepper, minced
  • 2 T lemon juice
  • salt and pepper to taste

Combine all ingredients in a bowl and serve.

Alchemy Bali - Pesto Dressing



  • 1 C basil
  • ½ C parsley
  • ¼ C pumpkin seeds
  • 1 C olive oil
  • 1 T lemon juice
  • 2 cloves garlic, coarsely chopped
  • Salt and pepper to taste

Combine all ingredients in a high-speed-blender. Don´t blend too long, the dressing should remain chunky.

Alchemy Bali - Pizza Crackers


  • 1 ½ C zucchini
  • ¼ C olive oil
  • ½ C dried tomatoes, soaked
  • ¾ C water (use the tomato soak water)
  • ¼ C lemon juice
  • 1 C flax seeds, ground to powder
  • 1 ½ C almonds, ground to powder
  • ¼ C fresh dill, chopped
  • ¼ C rosemary, chopped
  • ½ T cayenne pepper
  • ½ T dried oregano
  • 1 T paprika powder
  • ½ T salt, or to taste
  • ¼ t cayenne pepper

Add zucchini, dried tomatoes, olive oil, water and lemon juice to a high-speed-blender. Blend until smooth. Pour into a large mixing bowl and add remaining ingredients. Stir until well incorporated. The consistency should resemble a thick nut butter.

Spread a thin, even layer (about 2 m.m.) onto T-flex sheets. Score into desired shapes. Dehydrate at 43° Celsius for 6-8 hours. When the crackers are firm, gently flip over onto fine mesh screens and remove the T-flex sheets. Dehydrate on another 6 hours or until crackers are crispy.

Alchemy Bali - Pasta Primavera


  • 4 zucchinis
  • 1 Carrot
  • 1 small broccoli, cut into small florets
  • ½ yellow bell pepper, cut into cubes
  • 1 C cherry tomatoes, whole
  • ½ C snow peas, sliced
  • 1 avocado, cut into cubes
  • ½ C sun dried tomatoes, sliced
  • ½ C olives or capers
  • ¼ C fresh tarragon, coarsely chopped
  • 2-3 T C olive oil
  • zest and juice from 1 lime
  • salt and black pepper to taste

Use a vegetable spiralizer to make long noodles of the zucchinis and carrot. If you don´t have a spiralizer you can use a mandolin or knife to cut long thin noodles. Gently mix with all remaining ingredients in a large bowl. The secret to this recipe is to use only the best quality organic vegetables and let their flavors do the job.

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Alchemy Bali

Jalan Penestanan Klod,
Ubud, Bali 80571,

+62 (0)361 971 981

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