Dehydration Time: 5 to 7 hours
Serves 2 to 4

Ingredients:

1 small red onion
1/4 cup white onion
1 clove garlic
2 cups cherry tomatoes
1 tablespoon olive oil
salt, to taste
black pepper, to taste
1/4 teaspoon cayenne pepper
1/2 teaspoon dried mild chili
1 teaspoon fresh coriander
1 tablespoon lime juice
1/2 teaspoon lime zest (optional)
1 cup cooked beans

Directions:

At Home: Preheat oven to 180ºC. Mince the shallot and onion. Cut the garlic and tomatoes in half. Put the shallot, onion, garlic and tomatoes in a shallow baking dish and drizzle with the olive oil. Season with salt and pepper, to taste. Bake for 45 minutes stirring occasionally. The tomatoes will start to brown and become very soft. Remove from the oven and let the mixture cool.

Process the tomato mixture in a blender or food processor with the rest of the ingredients and pulse until well mixed. Place the blended mixture on a solid sheet on a dehydrator and dehydrate for 5 to 7 hours. When dry, crush to powder with a food processor then store in an airtight container or a ziploc bag.

At Camp: To reconstitute, add 1½ parts dried mix to 1 part water. Wait 5 or 10 minutes and then add a little more water if necessary. Mix thoroughly and enjoy with your favorite bread or cracker.

Ingredients:

4 cups golden flaxseeds
4 cups sunflower and pumpkin seeds
2 cups chia seeds
3 cups onion and red pepper
4 cups carrot & celery veggie pulp left over from juicing
1 tablespoon garlic powder
1 teaspoon sea salt
3 teaspoons mixed herbs
(optional)
1 teaspoon cayenne pepper

Directions:

Soak all seeds for 6 hours or overnight in water. Your flax and chia seeds will become very gel like
In a high power blender, put 1 onion and 2 red peppers or the equivalent of 3 cups. Process on high until the mixture is almost a liquid and pour into a large bowl
Add all soaked seeds and 4 cups of veggie pulp left over from making carrot & celery juice. Thoroughly mix all ingredients together until the cracker mix is evenly combined
Scoop out your mixture onto your dehydrator sheets and evenly spread the mixture and begin to spread it out across the tray in the shape of a square
Make sure to use your hand as a smooth rolling pin, moving your hand up and down across the mixture on the tray until its spread evenly and thinly across your dehydrator sheet. You want the crackers to be thin, so no more than 3mm
Score your crackers into the shape and size you’d like them to be using a spatula or the backside of a large knife (be careful)
Set your dehydrator to 55°C and dehydrate for about 12 – 14 hours

Did you know?

Carrots are the number one vegetable recommended for eyesight due to the high content of beta-carotene and vitamin A, which improves eyesight. Carrots are also rich in antioxidants which fight cancer causing free radicals, these antioxidants also slow down the ageing process.

Ingredients:

½ cup olive oil
1½ cups sun-dried tomatoes
3 cups sprouted buckwheat
1 cup flaxseed meal
3½ cups peeled zucchini roughly chopped
2 cups apple cored and roughly chopped
3 tablespoons fresh lemon juice
2 avocados
1 large onion
½ cup minced fresh parsley

Directions:

Pulse the olive oil, sun dried tomatoes, sprouted buckwheat, zucchini, apple, lemon juice, avocados, onion and herbs in your food processor until thoroughly mixed
Transfer to a large bowl and mix with the flax meal by hand. When mixed, process the whole batter in your food processor but in small batches to achieve a light fluffy texture
Divide the mixture in half and place on non-stick / solid sheets on dehydrator trays. Use a spatula to spread the mixture evenly. If mixture is too sticky you can wet the spatula to make it easier
With a knife score the spread into squares
Dehydrate for 2 hours and then remove the sheets by placing another dehydrator tray and mesh sheet on top and invert so that your original sheet of bread is upside down. That will allow you to peel the non-stick sheet off and continue to dehydrate the other side of the bread
Dehydrate for approximately 8 hours more or until bread feels light in your hand. If the pieces don’t fully come apart where you scored, use a knife to cut them

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.

Flax seeds are know to be a great source of soluble and insoluble fibre. It is also a source of essential Omega 3 oils which are good for the heart. Flax seed also contain a compound called lignans which is a source of antioxidants (cancer fighting properties) and plant-based estrogen.

Ingredients:

2 cups pumpkin purée
1 cup unsweetened apple sauce
1 teaspoon pumpkin pie spice
6 soft pitted dates

Directions:

Blend all the ingredients in a Super Blender until smooth.
On solid sheets, divide the mixture and spread out evenly with a spatula or spoon.
Put sheets in your Dehydrator and dehydrate for about 7-8 hours.
Allow to cool before cutting with a knife or pizza cutter (be careful not to cut through the solid sheet).
Store in an airtight container.

Did you know?

Pumpkins are rich in Vitamin A which helps maintain good eyesight and healthy skin, teeth and bones. Pumpkin seeds are a great snack that is rich in the amino acid tryptophan, this amino acid is important in the production of serotonin, one of the major players when it comes to our mood.
Nature’s very own tooth brush, apples stimulate the production of saliva, reducing the bacteria in the mouth while reducing tooth decay. Apples are rich in soluble fibre stabilising sugar levels, reducing mood swings and lowering cholesterol levels.
Dates are natures candy. These delicious treats are filled with iron, potassium, sodium, protein and vitamins. They are low in cholesterol and do not contain excessive amounts of fat. The combination of these nutrients are good for the heart, aid in weight-loss, provide energy and reduce the risks of strokes.

Ingredients:

2½ cups walnuts
2½ cups peeled cubed zucchini
½ cup ground golden flax seed
¼ cup hemp or sesame seed
2 teaspoons Himalayan salt (less if using fine Celtic sea salt)

Directions:

In a Super blender, grind the walnuts into crumbs
Transfer contents to a bowl
Grind the zucchini into small bits. (Do NOT process into a puree! Keep texture)
Add zucchini to the walnuts. Stir in the flax, hemp, salt, and water (½-¾ cup)
Add enough water to create a thick, spreadable mixture
Spread evenly on solid sheets
Dehydrate at 65 degrees celsius for 3 hours
Turn the temperature to 46 degrees celsius and continue dehydrating for 8-12 hours
Store in an 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 disease caused by free radicals. They are also known to lower cholesterol, help maintain weight management and the magnesium in the zucchini reduces the risk of heart attacks and strokes.
Flax seeds are know to be a great source of soluble and insoluble fibre. It is also a source of essential Omega 3 oils which are good for the heart. Flax seed also contain a compound called lignans which is a source of antioxidants (cancer fighting properties) and plant-based estrogen.