CRACKERS
OAT
GROAT CRACKERS
3 cups hulled groats, soaked overnight
2 stalks celery
1 small- medium onion
1 large clove garlic
1 tsp. thyme
couple dashes of cayenne pepper
Drain and rinse
groats. In a food
processor, finely chop celery, onion, and
garlic. Add groats and process together.
Place in mixing bowl, add thyme and
cayenne pepper. Mix well. Spread 1/4”
thick on teflex dehydrator sheets, scoring
into desired cracker shape. Dehydrate for about
24hrs.
BUTTERNUT
CRACKERS
(note: measures are approximate)
8 cups hulled buckwheat groats
2 medium butternut squash
4-6 small-medium onions
1/4 cup ground fennel
1/8
cup ground fennugreek
Soak
buckwheat groats overnight in water to cover. Rinse
well and drain. Peel and
finely shred squash. Cut up onions. Using
a food processor with S blade, process
portions of groats, squash, and onions
and add to large mixing bowl. When all is
processed, mix thoroughly, add herbs and
mix together. Mixture should be
dough-consistency. Take portions of
mixture and roll out dough between
parchment paper or food-grade plastic
sheets. Place on teflex sheets, score in
squares, and dehydrate for about 24hrs.
DEHYDRATED
SALAD
(note: measures are approximate)
2 dozen assorted baby squash (zucchini, summer
squash, zephyr)
1 bunch green kale
1 bunch chard
2 medium red peppers
2 medium green peppers
4 large carrots
4-6 large scallions or 1 medium onion
1cup raw pumpkin seeds
1 cup ground sesame seeds
3 Tbsp. curry powder
handful fresh tarragon leaves
Juice of 1 large lemon
2-3 tbsp. hemp oil
few dashes cayenne pepper
1/2- 1 cup dehydrated tomatoes
In a
large mixing bowl place: sliced
squash and sweet peppers very thinly,
preferably with a mandolin, grated
carrots, de-stemmed chard and kale cut
into small, bite-sized pieces, and finely
sliced scallions or onions. Add pumpkin
and sesame seeds, lemon juice, hemp
oil, cayenne, curry, and tarragon. Toss
well. Spread onto teflex dehydrator
sheets and dehydrate about 24 hours. For added color
and flavor, add bits of dehydrated tomatoes to
finished salad mix.
SQUASH
CHIPS
4-5 lbs. buttercup and/or butternut squash
3-4 medium onions
2/3 cup olive oil
2/3 cup lemon juice
¼ tsp. cayenne pepper
¼ tsp. salt (optional)
4 tsp. curry powder
3-4 tbsp. fresh, chopped rosemary
Wash,
peel, de-seed, and thinly slice
squash, using a Kitchen Aid mixer
attachment or similar appliance. Place
squah slices in large mixing bowl. In a
small mixing bowl blend together oil,
lemon juice and seasonings. Add mixture
to squash slices, tossing thoroughly.
Dehydrate for about 24 hours.
ACORN
CHIPS
3-4 lbs. acorn squash
3 medium onions
2/3 cup olive oil
2/3 cup lemon juice
¼ tsp. cayenne pepper
1-2 tbsp. cinnamon
1 tbsp. nutmeg
1 tbsp. ginger
Wash,
peel, de-seed, and thinly slice
squash, using a Manoline, Kitchen Aid mixer
attachment or similar appliance. Place in large
mixing bowl. In a small mixing bowl blend together
oil, lemon juice and seasonings. Add mixture to
squash
slices, tossing thoroughly. Dehydrate for about 24
hours.
CELERIAC
CRISPS
2 large celeriac root
5 medium carrots
3 medium onions
2/3 cup olive oil
2/3 cup lemon juice
1 ½ tbsp. garlic powder
1 ½ tbsp. curry powder
¼ tsp. cayenne pepper
Wash,
peel, and thinly slice celeric root.
Wash and thinly slice carrtos. Place both
in large mixing bowl. In a small mixing
bowl blend together oil, lemon juice and
seasonings. Add to squash slices, and
toss thoroughly. Dehydrate for about 24 hours.
ORIENTAL
PIZZA CRUST:
4 lbs. mung bean sprouts
1 cup ground, golden flax seed
2 cups water
1 medium onion
2 large cloves garlic
2 stalks celery
1 tbsp. ginger
1/8 tsp. cayenne pepper
2-3 tbsp. dulse (optional)
In a
food processor, chop onions, celery,
garlic, and sprouts. In a small bowl, soak
flax seed in water and let stand for 15
minutes. Add flax to bean sprout mixture
and blend thoroughly. Add seasonings
and blend again. Place on teflon sheets,
forming the sprout mixture into 10" round
‘crusts’ about 3/8" thick. Dehydrate
at for about 24 hours.
Top '
pizza' crust with chopped bok choy,
cucumber, grated carrot, onion, and fresh
radish sprouts. Drizzle sesame oil on top
or for an alternative treat, spread raw
tahini on crust before topping with your
favorite vegetables.
BROCCOLI
SPROUT CRUSTS
1 lb. broccoli sprouts
4 stalks celery
1 medium onion
3 large garlic cloves
3 medium carrots
½ cup ground, golden flax seed
1 cup water
In a
food processor, chop sprouts, celery,
garlic, and carrots. In a small bowl, soak
flax seed in water and let stand for 15
minutes. Add flax to sprout mixture and
blend thoroughly. Place on teflon sheets,
forming the sprout mixture into 8" round
‘crusts’ about 3/8" thick. Dehydrate
for about 24 hours.
NOTE:
Sprouts other than broccoli can be
substituted.
