Garlic & Herb Croutons

Ingredients

2 cups fresh almond pulp
2 small zucchini (baby marrow) thinly sliced
1 cup ground flaxseed
2 tablespoons extra virgin olive oil
2 teaspoons mixed herbs
2 teaspoons crushed garlic
½ teaspoon salt

Directions

Combine all the ingredients in a large bowl and mix well, using your hands, to make a soft dough. Place the dough on a dehydrator solid sheet and roll it out until it is about 1 cm thick. Cut the dough into cubes and move to your dehydrator mesh sheets. Dehydrate at 40 degrees celsius for 18 to 24 hours or until dry and crisp. Remove and store in airtight container.

Did you know?

Zucchini, or alternatively known as baby marrow, resemble cucumbers in appearance. They are rich in vitamin C which helps fight off diseases caused by free radicals. They are also known to lower cholesterol, help maintain weight and the magnesium in the zucchini reduces the risk of heart attacks and strokes.

Greek Pizza

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Base

Ingredients:

½ cup sunflower seeds
1 large stalk celery
½ cup pumpkin seed
1 cup red or white onions thinly sliced
1 cup water
½ cup ground flax seeds
1 apple peeled and cored
2 tablespoons olive oil
1 clove minced garlic
1 tablespoon tamari
½ teaspoon salt

Directions:

Blend all the ingredients in a high speed blender, like the Vitamix, on high for 30 seconds. Spread onto a dehydrator solid sheet and dehydrate for 12 hours. Remove from the dehydrator and place on the tray and dehydrate for 6 more hours.
Tomato Sauce

Ingredients:

½ teaspoon agave syrup
½ teaspoon squeezed lemon juice
½ a cup soaked sun dried tomatoes
1 tablespoon extra-virgin olive oil
1 tablespoon miso or tamari
¾ teaspoon minced fresh oregano
½ garlic clove (optional)

Directions:

Blend all the ingredients in a high speed blender, like the Vitamix, on high for 30 seconds. Use the tamper to push the ingredients into the blades.
Nut Cheeze

Ingredients:

1 cup cashew or macadamia nuts
½ cup water
¼ cup nutritional yeast / probiotic powder
1 organic lemon
½ teaspoon salt

Directions:

Blend all the ingredients in a high speed blender, like the Vitamix, on high for 30 seconds. Use the tamper to push the ingredients into the blades.
Topping

Ingredients:

1 cup baby spinach
1 large tomato thinly sliced
1 cup thinly sliced mushrooms
8 olives pitted and minced
1 teaspoon mixed herbs
Himalayan salt – to taste

Directions:

Once your base is ready, evenly spread the tomato sauce and nut cheeze and add your topping. Dehydrate at no more than 42 degrees for 2 hours. Serve!

Did you know?

The beautiful red colour of tomatoes are a good indication that they are rich in antioxidants. Antioxidants fight cancer causing free radicals. The vitamin A in the tomatoes improve eyesight, the Vitamin B reduces cholesterol and the healthy acids in the tomatoes are known to protect the body from carcinogenic properties found in food.

Month: December 2016