by Joey Sutton | Mar 21, 2019 | Uncategorized
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Instructions
In a large bowl, stir together the tahini and water. It may look like they won't mix; just keep at it until you have a smooth mixture.
Stir in the lemon juice, salt, and garlic powder
taste to adjust seasoning to your taste
by Joey Sutton | Mar 21, 2019 | Uncategorized
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Instructions
place seasoning in food processor and process well
add walnuts, almonds, sunflower seeds, and nama shoyu and process again
add olive oil and enough water to blend so that the micture will stick together
turn out into a large bowl
add onion, celery, and salt
shape into croquettes and place on teflex sheet
place in dehydrator at 110 degrees for 3-4 hours
carefully turn over while reoving teflex sheet and dehydrate for another 6 hours, or until dry on the outside.
by Joey Sutton | Mar 21, 2019 | Uncategorized
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Almond Coconut Yoghurt Parfait
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Instructions
Soak almonds for 8 hours (remove the skin for appearance)
add first 4 ingredients into a high speed blender and blend until smooth
put on counter for 24 hours
place in layer in a glass with blueberries, then yoghurt, then red berruest, then yoghurt, and then blueberries
by Joey Sutton | Mar 21, 2019 | Uncategorized
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Dates With Almond Butter
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Instructions
cut dates in half length wise
smear some amond butter on top
garnish with toppings of choice
by Joey Sutton | Mar 21, 2019 | Uncategorized
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Banana Chips
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Instructions
slice the bananas very thin (about 1/8''). place banana slices on a baking sheet that has been lined with parchment paper.
brush the slices with lemon juice that has been mixed with a little water. sprinkle with cinnamon. (this coating will give it a crisp "chip" texture
Dehydrator: turn the dehydrator to 135*F and allow the bananas to dehydrate for 6 to 8 hours until they are as dry or crisp as you want them to be
Oven: bake at 250 for approximately 1 1/2 hours, flipping them over halfway through
