1.Blend all ingredients in blender until smooth-add any seasoning of your choice
2. Enjoy with a meal, or as appetizer dip, dressing for salad or sweeten it up for a pudding like dessert
In a pot, combine sesame oil, celery, parsley, garlic, ginger, Stevia or dates, lemon juice, Bragg’s and water.
Cut avocado in small chunks and add to broth.
Add a pinch of cayenne.
Sprinkle dill and scallions into broth
Warm soup up at 125 – 130 F in dehydrator for 20 – 30 minutes.
Recipe Notes
Variation
1. Substitute red pepper for parsnip, cilantro, basil and mint for dill, replace lemon juice with lime juice and add hot peppers or cayenne for a Thai flavor.
Soak the cashews in water for 4 to 6 hours. Rinse and drain.
Shred carrots
puree garlic
To make the cheese sauce, combine the cashews, carrots water, nutritional yeast, chile powder , lemon juice,salt,cumin,and cayenne in a hight-performance blender and blend until smooth and creamy.
Wash and towel-dry the kale, remove stems (save for juicing) and put it in a large bowl.
Toss the kale with sauce , making sure all the sauce is clinging to the leaves.
Place the leaves ondehydrator trays. Dehydrate at 105 degrees until completely crisp, about 12 hours.
